Ingredients: (serves 4)
8 oz Tequila Blanco (silver)
8 oz Mango Puree (Fresh Mango Pulp Pureed with a touch of water)
4 oz FRESH Lime Juice
4 oz Agave Nectar
2 cups Crushed Ice
4 Orange or Lime Slices for Garnish
4 oz Chamoy
4 oz Pez Powder (Black Pez or Original)
Place the Pez Powder into a shallow but wide bowl and repeat this process for the chamoy. Dip the rim of your cocktail glasses into the chamoy, then into the Pez Powder.
Using a cocktail shaker, place the crushed ice, tequila, mango puree, lime juice and agave, and give it a vigorous shake. Pour the cocktail into the glass and garnish with citrus wedges.
5 (6oz) Pacific Halibut Portions
2 Tbsp. Canola Oil
1 Tbsp. Olive Oil
2 lbs Live Manila Clams
½ lb Chorizo or Soyriso
2 Medium Shallot, diced
¼ cup white wine
2 Tbsp. Heavy Cream
1 Lemon, zested and juiced
1 Tbsp. Italian Parsley, Chives or other herbs
4 oz. Pea Shoots, Pea Sprouts or Baby Lettuce
4 oz. Fresh Shucked Peas
Bacalao Mashed Potatoes:
1 lb Salt Cod
1 cup Heavy Cream
1 Fresh or Dry Bay Leaf
6 Garlic Cloves
2 lbs Russet or Yukon Gold Potatoes, peeled & large diced
Bacalao Mashed Potatoes:
Rinse Salt Cod in cold water and then let sit in cold water for 1 hour. Drain and repeat process.
Remove Salt Cod and add to a sauce pot with heavy cream, bay leaf and garlic. Cover and cook slowly for about 30 minutes until fish is very tender and falling apart.
Mash the Salt Cod mixture right in the sauce pot or use a food processor to puree. Keep warm.
Place potatoes in another medium sauce pot with cold water and bring to a boil. Cook potatoes until it is tender but DO NOT overcook. Drain excess water and then mash the potatoes in the same pot it was cooked in. Add the Salt Cod puree to the mashed potatoes and mix well. Check for seasoning and keep the potatoes hot.
Heat a medium nonstick sauté pan over high heat for 2 minutes before adding anything, then add the canola oil. Pat the Pacific Halibut dry, season with salt and pepper, then carefully place the fish in the pan. Cook for about 90 seconds, then carefully flip the fish over and cook for another 90-120 seconds (or until fish is cooked through)
Heat a medium nonstick sauté pan over high heat for 1 minute and then add olive oil, followed by the chorizo/soyrizo. Cook the chorizo for about 90 seconds until it’s fully cooked, then add the diced shallots, clams and peas. Add white wine and then cover the pan with a lid to allow clams to cook and open (about 1 minute). Uncover, then add the cream. Let it reduce for 1 minute and then add lemon juice, zest and parsley followed by a light seasoning of salt and pepper.
Lay out 4 to 5 plates. Place a small mound of HOT bacalao mash as the base and then place the Pacific Halibut on top. Generously spoon the Chorizo/Soyrizo sauce around the fish and garnish with pea shoots or baby greens.