Ingredients: 1 whole chopped yellow onion, 2 large carrot, chopped, 2 tablespoons olive oil, 10 cloves of garlic chopped, 10oz of tomato paste, 3 1tbs oregano, 1 tbs of thyme fresh, 5 pound ground beef, 5 pound of ground veal, 5 pounds of ground pork, salt and freshly ground pepper, 1 cup dry white wine, 1/2 QT heavy cream, ½ pound of grated parmesan, 1 tbs of ricotta for garnish, 1 canned Italian whole plum tomatoes, chopped, with their juice Directions: Season as you go to build flavor. Set the flame to a medium high and heat a pot to sear meat until fully cooked. Remove from the stove and discard the access grease. In the same pot sweat the vegetables, and garlic. Add tomato paste and cook out. Deglaze with wine. Add ground meat & tomato sauce and cook for two hours on a low flame. Finish with cream and parmesan and fresh basil. Add whipped ricotta to serve. Visit Bar Zepoli at 75 Broad St, Stamford, Connecticut.
Ingredients: Muddled cranberries, Apple infused vodka, Ginger beer, Apple cider, Directions: 2oz apple infused vodka, .5 oz ginger infused simple syrup, .5 oz lemon juice, 6 muddled cranberries, shaken and strained, over fresh ice topped with ginger beer A winter take on a classic Moscow mule. We love the winter cranberry color this cocktail has so we serve it in a highball glass instead of a copper mug. Visit Bar Zepoli at 75 Broad Street, Stamford, Connecticut.
Ingredients: 1 oz Bully Boy Boston Rum, .5 oz Smirnoff Marshmallow Vodka, 1.5 oz Kerry’s Irish Gold, 1.5 oz House Made Pumpkin Spice Syrup, Directions: Combine, shake and stain, chilled martini glass with a pumpkin spice garnish. Visit Brick Wall Tavern at 1275 Post Rd, Fairfield, Connecticut.
Ingredients: 2lbs mussels, 6oz Spainsh chorizo, 1 roasted cored jalapeno, 1 tsp garlic plus 2 cloves, 3 tomatillo, 1 poblano pepper, I bunch cilantro, 2 limes, 4 oz white wine, 1 spanish onion, Directions: Sautee sliced onion, 2 garlic cloves, diced poblano, and halved tomatillo until soft. Add one cup of water and let simmer for 15 mins slow. Puree mixture in blender with ¾ bunch of cilantro, fresh lime juice and salt and pepper. In a separate pot sautee sliced chorizo, remaining garlic slow in olive oil. Add mussles after chorizo had turned golden brown and degaze with white wine. Cook alcohol off of wine and add tomatillo puree. Simmer until mussels open. Season to taste. Serve mussels and broth with crusty bread, and garnish with remaining cilantro. Visit Brick Wall Tavern at 1275 Post Road, Fairfield, Connecticut.
Ingredients: 2oz. Corralejo blanco tequila, 1oz. pineapple and passion fruit puree, 1/2oz. lime juice, 1/4oz. agave, Ginger chips, Cilantro , Visit Evaritos at 16 N Main St, Norwalk, Connecticut.
Ingredients for the nixtamalized corn: 1 1/2 pound Dried hominy aka mote corn, 2 tbsp grinded limestone, 6 qts water, Ingredients for the soup: 6 qts water, 2 pounds of pork spare ribs, 2 pounds of pork shoulder, 1 spanish onion halved, 8 garlic cloves, 4 bay leaves, the previous hominy nixtamalized, salt, Ingredients for the sauce: 5 guajillo peppers cleaned and seeded, 5 ancho peppers cleaned and seeded, 5 garlic cloves, 1/2 onion chopped, 2 tbsp canola oil, 1 tsp dry oregano, salt, Ingredients for the garnish: 1/2 iceberg lettuce finely chopped, 1 cup red onion finely chopped, 1 cup sliced radishes, chile de arbol powder, oregano, Corn tostadas or chips limes, Directions: Step 1: Boil the water and dissolve the powdered limestone. Add the corn and cook for 30 minutes on high heat, then simmer for about two hours. Cool down overnight or at least two hours with the remaining liquid and wash the corn with plenty of fresh water meanwhile ripping off the little tip cap, reserve.Step 2: Cook the meat with the rest of the ingredients and constantly skim the foam and grease that forms on the surface. Add more hot water, if needed. Keep the same water level once the meat is cooked. Take it off and skim again the broth. Take the bones off the ribs, onion, and garlic.Step 3: Soak the peppers for 20 minutes in warm water, then blend them with the onion garlic and oregano, adding a little bit of the soaking water as needed. Blend until you have a very smooth sauce. Heat the oil in a hot pan and fry the sauce on medium heat and season with salt stirring very often, reduce to low heat. Cook for about 25 minutes.Step 4: Add the sauce to the broth using a very fine strainer and bring to boil then simmer for 10 minutes. Add the corn and meat until is completely hot. To serve the pozole use a deep bowl and set the garnish ingredients on the side and let guest garnish to taste. Visit Evaritos at 16 N Main St, Norwalk, Connecticut.
Ingredients: Muddle 1 luxardo cherry, 1 orange slice, 1 teaspoon of demerara sugar, 3 dashes of bittermans black walnut bitters, 1 dash of angostura aromatic bitters, Then add 2 oz bulleit bourbon washed with grade A Vermont maple syrup stir all ingredients for about 20 seconds Insert cinnamon stick and light the stick on fire, cover with another chilled rocks glass and let sit. Smoke from the cinnamon stick, adheres to the condensation of a chilled glass. Double strain over fresh ice into the cinnamon smoked rocks glass. Garnish with orange twisted peel, burnt cinnamon stick. Visit Harlan Publick at 127 Washington St, Norwalk, Connecticut.
Ingredients: 5pcs sea scallops, 4 pcs Brussels sprouts, 4 pcs parsnip (peeled, roasted, cut into rounds), 4 pcs oyster mushroom (Destemmed, Roasted), 1 Tbs lardons (Rendered), 1 pc Cippolini onions (Confit and Quartered), 3 oz butternut squash and apple puree, .5 oz truffle vinaigrette, Garnish Fried Parsnip Shavings Butternut Squash and Apple Puree Ingredients: 2 pc butternut squash (Peeled, Deseeded and Cut Large Dice), 2 pc apple (Large Dice) 1c white wine, 1p heavy cream, 1t Allspice, cinnamon, nutmeg, ground cloves, 2 pc rosemary, sage, thyme, 2T honey, 2 pc garlic (sliced), 2 pc celery (large diced), 1 pc carrot (peeled, large diced), 1 pc onion (peeled, large diced), Water, as needed, Sriracha to taste, salt and pepper to taste, Directions: Sweat onions, celery, garlic, apple and carrot over medium heat until onion becomes translucent. Add butternut squash and continue to cook, stirring consistently for 3-5 minutes or until all the vegetables have begun to soften. Add white wine and cook until liquid has almost completely evaporated. Add enough water to the vegetables until almost covered. Add spices and herbs and continue to simmer until the squash has become very soft. Add cream and honey. Puree and season to taste. Visit Harlan Publick at 127 Washington St, Norwalk, Connecticut.
Ingredients: 2.5 oz Coconut rum, 2.5oz pineapple rum, .5oz blue curaçao, .5oz fresh lemon juice, .5oz simple syrup, Visit KASHI at 131 Summer Street, Stamford, Connecticut.