Epicurean Charlotte

Food & Wine Magazine

CHRONICLING THE JOYS OF FOOD AND WINE IN THE CHARLOTTE METROPOLITAN REGION

May/June Recipes

Tasty Treats to Beat the Summer Heat

Strawberry Kiwi Margarita
courtesy Babalu Tapas & Tacos


ingredients:
• 1 strawberry
• ¼ oz vanilla simple syrup
• 1.5 oz vanilla-infused tequila
• ½ oz triple sec
• 1 oz kiwi simple syrup
• 1 oz fresh sour mix
• ginger beer
• sugar for rimming glass
• sugar-encrusted kiwi
• ice

Add one strawberry and ¼ oz. vanilla simple syrup to shaker tin and muddle. Fill shaker tin with ice, and add 1.5 oz. vanilla-infused tequila, ½ oz. triple sec, 1 oz. kiwi simple syrup, 1 oz. fresh sour mix, and a splash of ginger beer. Shake well. Strain into ice-filled, sugar-rimmed glass and garnish with sugar-encrusted kiwi.



Prime Tomahawk with Roasted Carrot & Fennel
Chef Andres • Dean & Deluca



ingredients:
• 2 prime certified angus beef tomahawk
• sea salt & black pepper
• 1 oz dried pumpkin seeds
• 1 lemon
• ½ serrano chili pepper
• 1½ oz verjus white vinegar
• 1 oz clover honey
• 1½ oz extra virgin olive oil
• ½ oz whole coriander seed
• ½ oz fresh thyme
• 1 oz peeled garlic
• 1 lb rainbow carrot
• ½ lb fennel bulb
• ½ lb radish

For the beef, heat an outdoor grill to highest heat, and preheat oven to 375°F. Season the steaks generously all around with salt and pepper. Use a generous amount of salt as this is a thick steak. Grill for 3 to 4 minutes on each side, letting the flames lick up the sides. Transfer the steak to a baking sheet and bake until the steak reaches an internal temperature 130°F for a perfect medium rare. Let rest for 5 to 10 minutes before slicing.

Slice the fennel into ½” thick pices and leave the radishes and carrots whole. Mix the olive oil, honey, chopped thyme, toasted coriander seeds, and chopped garlic. In a large mixing bowl, toss all of the vegetables separately with the oil mixture and lay out on sheet pan trays with parchment paper. Roast the carrots at 425°F for 15 minutes, roast the radishes at 425°F for 5 minutes, and the radishes at 450°F for 5 minutes. Cut the serrano chili in half and remove the seeds, then slice the pepper thin. Zest and juice the lemons, then toast the pumpkin seeds at 375°F for 5 minutes. Combine all of the roasted vegetables, pumpkin seeds, chili pepper, and vinegar prior to serving.