Yields 2 to 3 servings
24 Boiled 16-20 Shrimp
2 cups Clamato
1 Fresh Lime
2 Cups Bloody Mary Mix
2 cups Clamato
1/2 cup El Palacio Picante Salsa
2 cups pico de gallo
Put all liquid ingredients in drink mixer filled with ice & Shake ingredients and pour over a chilled glass until 3/4 full. Add pico de gallo and avocado slices to the top of drink. Use Shrimp to garnish the glass.
4 oz El Jimador Repo
4 oz Cointreau
4 oz Grand Mariner
4 oz Agace nectar that has been diluted to a liquid consistency
2 Medium Oranges
5 Medium Lemons
Fill 60 ounce pitcher or large glass with ice
Add Don Eduardo Blanco
Add fresh squeezed citrus juices
Add agave nectar
Top with Grand Mariner
Mix thoroughly and enjoy
2 lb pork belly
1/4 cup salt salt & pepper
for the marinade:
1/4 cup Agave Nectar
1/4 cup Apple Jam
2 tbsp brown sugar
2 cloves garlic, minced
1. Using a paper towel, pat skin of pork belly until it is completely dry. Lightly score the pork belly in a crosshatch pattern. Mix marinade ingredients in a bowl and rub marinated over pork belly. Place pork belly into the baking container. Place in fridge for several hours or overnight.
2. Preheat oven to 350F. Completely line a roasting pan with foil (this will make clean-up much easier). Place wire rack on top of roasting pan to hold the pork belly. Place the pork belly on the wire rack. Make sure the pork belly is level (if one part is lower/shorter the skin will not cook evenly. if you have to, use something oven-safe to prop up a shorter part to keep it completely level). Spread 1 cup of salt evenly across the pork belly skin. Place into top half of oven. Bake for about 40 minutes until meat looks cooked.
3. Once oven has reached desired temperature, remove from oven. Let pork belly cool a few minutes before cutting and serving.
1 head cauliflower, cut into 1/2-inch pieces (don't worry about keeping florets intact)
1/2 cup chicken broth
1 teaspoon salt, plus more to taste
3 tablespoons unsalted butter, cut into chunks
1/2 cup heavy cream
1/4 cup of equal parts cheddar, parmesan, and cojita cheese
In a large pot, bring the chicken broth & heavy cream and salt to a boil. Add the
cauliflower; bring back to a boil. Cover, reduce the heat to low and steam for 20
minutes, or until cauliflower is very tender. Use a slotted spoon to transfer the
cauliflower to a food processor. Add 3 tablespoons of chicken broth/cream
mixture at a time from the pot, along with the butter until you have reached the
desired constancy. Process until smooth. Taste and adjust seasoning with salt
and freshly ground pepper. Add cheese and process until just combined.
Green Chili Mac & Cheese
1/3 cup Oaxaca
1/3 cup Queso fresca
1/3 cup Cotija
2 cups Heavy cream
1 cup Chicken stock
1/4 cup Diced canned green chilies
2 Yellow hots
4 cloves Garlic
1 tbsp Butter
1 tbsp Olive Oil
1 regular size box of pasta of your choice
Grill jalapenos, tomato, and yellow hots until cooked (approx. 10
minutes). Remove tops and charred skin. In a separate pan, saute
the onion and garlic in oil and butter until the onion is translucent.
Add heavy cream and reduce by half. Add cheeses and canned
green chilies. Once the cheeses are thoroughly combined, add the
diced canned green chiiles and grilled jalapenos, tomato, and yellow
hots. Blend in a food processor until smooth.
Once your pasta is cooked to al dente quickly add your sauce to pasta. For extra flavor put in baking dish and add more cheese to the top and broil.
El Palacio is located at 2950 E. Germann Road, Chandler, AZ 85286.
Open Monday-Friday, 10:30 a.m. - 9 p.m. and Saturday-Sunday, 10 a.m. - 10 p.m.