As promised, here are the recipes demonstrated at Friday’s Cooking at the Cascade: Market Street Steakhouse’s version of the Caipirinha (kie-pur-REEN-yah) cocktail and Tapas Downtown’s Beef Molé. Enjoy!
Market St. Steakhouse Caipirinha
Caipirinha is the national drink of Brazil, made with cachaça, an alcohol distilled from sugarcane. The orange liqueur makes for a delicious variation.Cointreau (or another orange liqueur)
Cachaça Fresh limes *Simple syrup Soda water Ice
In one tumbler, add one shot of Cointreau and three shots of cachaça.
Squeeze one lime into the glass, followed by a splash of simple syrup. Taste and adjust drink to your preference. Top off with club soda. Garnish with half a lime wheel.
(To make simple syrup – great for cocktails and hummingbird food – simmer half sugar/half water in a pan until the sugar dissolves and mixture is clear. Keep chilled until needed.)
Tapas Downtown’s Beef Molé
1 cup toasted sesame oil (or olive oil)2 cups sliced almonds (or sub peanuts)
2 sweet potatoes, diced
6 poblano peppers, diced
2 cups piquillo peppers (or sub red peppers), diced
2 white onions, diced
1 can chipotle peppers, diced
4 tablespoons minced garlic
3 tablespoons hot Spanish paprika (or substitute 2 tablespoons paprika plus 1/2 teaspoon cayenne pepper)
1 cup sherry (or red wine vinegar)
2 tablespoons beef base
4 cups dark beer
1 tablespoons each cumin, coriander, salt, pepper and cinnamon
1 cup flour
5 lbs. cubed New York Steak
2 1/2 cups Mexican chocolate
Instructions:
Sift cumin, coriander, salt, pepper, cinnamon and flour. Dredge the steak in the mixture. Set aside until needed later.
Heat 1/2 cup oil in a pan and add sliced almonds, sweet potatoes, poblano peppers, piquillo peppers, white onions, chipotle peppers, minced garlic and hot Spanish paprika, and cook on a medium- to low-simmer for 30 minutes.
Add 2 cups of the beer and simmer 10 more minutes.
Put mixture in food processor until smooth.
In a large pan heat remaining 1/2 cup oil. Brown the beef in the pan.
Deglaze the pan with sherry.
Add the remaining 2 cups beer, beef base and sauce mixture.
Add chocolate, stirring well.
Turn heat to low and simmer until sauce thickens, about 1 hour.
Makes 10 large portions.
