Chef Jon's Cookbook: The Famous Dorado Punch

Today you all are in for a special treat! Jon is sharing with us a recipe for his signature drink the Dorado Punch! Take it away Jon...

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The dorado punch was created in 2002 after coming back from an 8 


month vacation in the Bahamas. I was working on a sports' fishing 


yacht, learning about life, cooking, cleaning, fishing, and gambling


I must have tried numerous concoctions that the bartender Peter


was dishing out to me and my buddy Captain Wayne. So when I got 


back to the great state of Texas, I went back to bartending and 


started creating my own signature drink called  the Dorado punch. 


I think that a 3 drink minimum should be enforced on this drink


they sneak up on you. So i am finally sharing the recipe with all of 


you.


The Dorado Punch


1/2 oz. Apricot brandy


1 oz. Bacardi light rum 


1/2 oz.  Myers dark rum


1/4 oz. coco rum


2 1/2 oz. pineapple juice


2 1/2 oz. orange juice


1/4 oz. grenadine syrup


2 oz. sour mix 


1/2 oz. Bacardi 151 on top. 



Mix and serve in tall glass.



Enjoy!


Keep your lines tight and your drinks cold my friends 

Chef Jon's Cookbook: Spanish Sangria

The hotter weather doesn't mean you have to put away your red wine until the winter. You can simply transform red wine into the perfect cold summer drink- Spanish Sangria. Luckily Chef Jon has a great recipe he always uses when whipping up some sangria. 

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Ingredients: 

-1 liter of red wine (Cabernet Sauvignon, Merlot, Rioja, Zinfandel, Shiraz)

-The juice of two oranges

-5 tablespoons of sugar 

-4 peaches 

-2 large pieces of a lemon peel

1. Don't go all crazy and buy a vintage wine, stick to something reasonably priced. 

2. Place the whole bottle or red wine into a large pitcher or jug and add the sugar. 

3. Add the fresh squeezed orange juice to the jug (save some of the orange peels as a garnish). 

4. Wash the peaches, peel them, cut them into small quarters (you should get about 6 quarter pieces from each peach) and add to your jug. 

5. Put your jug into the fridge (sangria is always served chilled and that's why it is the perfect summer drink).

6. Allow your sangria to sit in the fridge for at least 24 hours.

7.To increase the alcohol content of your sangria simply add a small amount of cognac or white rum before serving.

Chef Jon's Cookbook: The Magnificent Mojito

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It's the perfect weather for a mojito and Chef Jon sure knows how to whip up a delicious mojito. Jon is willing to share some tricks of the bartending trade so that we all can make our own mojitos at home.

Ingredients:

-2 ounces of light rum

-1 to 2 ounces of lime juice

-2 packets of sugar (use the packets to get that super fine sugar)

-3 to 4 mint leaves

-Club soda

-A lime slice for garnish

Lightly muddle (that's bartender for gently smash) the mint and the sugar with a splash of the club soda into a mixing glass until the sugar is completely dissolved. You should be able to smell the mint at this point. Pour the lime juice in the glass and add the light rum. If you have a cocktail shaker add ice to your shaker and pour the contents of the glass into the shaker and give it a few shakes (if you don't have a shaker you can simply pour the drink back and forth between two glasses). After drink is mixed completely strain into the serving glass of your choice. A Collins glass (between 10-14 oz) works the best and is shown in the picture. Top your beverage with club soda, add your lime garnish and take a big sip.

"Keep your lines tight and the drinks cold"- Jon L'Insalata

To see more recipes from Jon check out Jon's blog: L'Insalata Luxuries.

Chef Jon's Cookbook: Shrimp Ceviche (Texas Style)

Chef Jon is back to share another mouth watering recipe with everyone- Shrimp Ceviche served Texas style. This dish is typically made from fresh raw fish marinated in citrus juices such as lemon or lime and spice with chili peppers. Additional seasonings such as onion, garlic, salt and pepper may also be added. Ceviche is usually accompanied by side dishes that compliment its flavors such as lettuce, corn or avocado. As this dish is not cook with heat it must be served fresh to avoid the potential for food poisoning.

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Ingredients:

-3 pounds of clean small raw shrimp

-4 large chopped tomatoes

-6 limes (juiced)

-4 lemons (juiced)

-1 cup of chopped cilantro leaves

-1 Serrano Chile pepper (seeded and chopped)

-1 diced red onion

-3 tablespoons tomato sauce

-Salt and Pepper to taste

Cover shrimp with lime and lemon juice in a large dish. Let dish sit covered in the refrigerator for an hour, then remove and stir. While stirring make sure that all of the shrimp is exposed to the lime and lemon juices. Add tomatoes, cilantro leaves, Serrano pepper, diced onion, tomato sauce and a hint of salt and pepper. Place back in the refrigerator and allow to sit for several hours, giving all the flavors plenty of time to blend and absorb.

When ready to serve remove from refrigerator add more salt and pepper if needed and enjoy!

Chef Jon's Cookbook: Almond Crusted Red Snapper

Chef Jon is our talented food and beverage director and periodically through this blog Jon will be sharing with you all a peek into his personal cookbook. 

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Almond Crusted Red Snapper:

-4 red snapper fillets (between 4 to 6 oz each)

- 2 tablespoons of butter

-1 1/2 tablespoon of honey

-2 tablespoons of Dijon mustard

-1/4 cup of bread crumbs

-1/4 cup of finely chopped almonds

-2 teaspoons of finely chopped parsley 

-lemon wedges and parsley for garnish

Preheat your oven to 450 degrees and place your red snapper skin side down in a lightly greased baking dish. While your dish is in the baking dish sprinkle your snappers with salt and pepper to season. In a small skillet melt butter and honey together. As butter and honey is melted together consistently stir in mustard. After all ingredients are melted and mixed thoroughly remove from heat and brush on fillets. Combine bread crumbs, almonds and parsley together in a medium bowl. Spoon mixture evenly over each fillet. 

Place fillets in baking dish into oven for 8 to 10 minutes or until snappers flake easily when tested with a fork. After removing fish from oven garnish with lemon and parsley, serve and enjoy!