Welcome to Labor Day weekend!
It’s sad, but true, that the summer season is coming to a close and as the days may be getting shorter Spirited Award-winning mixologist, Gabe Orta and Emmy nominated chef, Pati Jinich aren’t ready to call it quits on summer just yet!
They have partnered with TABASCO Sauce to prepare the perfect recipes for capturing the heat of the season and keeping you in sunny spirits long after Labor Day.
Ingredients:
1.5 oz. gin
.25 oz. Tabasco Green Sauce
1 oz. lime juice
.5 oz. cucumber juice
.5 oz. simple syrup
Top with soda water
Garnish:
Rosemary sprig
Preparation:
Place all ingredients except soda water into a cocktail shaker. Fill with ice and shake for 8-10 seconds. Strain into a tall glass filled with fresh ice. Top with soda water and garnish with a rosemary sprig.
Ingredients:
1.5 oz. mezcal
.25 oz. Tabasco Chipotle Sauce
.5 oz. passion fruit liqueur
.5 oz. light agave
1 oz. lime juice
Garnish:
Lime wedge
Tajin
Preparation:
Place all ingredients into a cocktail shaker. Fill with ice and shake for 8-10 seconds. Strain into a rocks glass filled with fresh ice. Garnish with a lime wedge topped with Tajin. Cheers!
by Pati Jinich of Pati’s Mexican Table
A summer staple piled high with fresh ingredients like avocado and bacon bits
Ingredients:
For the pico verde:
- 2 tomatillos, husked, rinsed, cut into small dice
- 6 scallions, white and light green parts thinly sliced
- 1 ripe avocado, halved, pitted, cut into small dice
- 1/2 cup cilantro, leaves and upper parts of stems chopped
- 1 tablespoon Tabasco Green Sauce
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons olive oil
- 1 teaspoon kosher or coarse sea salt, or to taste
- ½ pound Mexican chorizo, casings removed and chopped
- 6 slices bacon
- 6 turkey franks
- 4 cups Oaxaca cheese, shredded
- 6 hot dog buns
Preparation:
To make the pico verde:
- In a medium bowl, add the tomatillos, scallions, avocado, cilantro, jalapeño Tabasco Green Sauce, lime juice, olive oil, and salt. Mix well.
- On a cutting board, roll one slice of bacon around each turkey frank.
To make the hot dogs:
- Heat a large skillet or griddle over medium heat. Add the chorizo and cook, breaking it into smaller pieces as it cooks with a couple of wooden spoons or spatulas, for 5 to 6 minutes until browned and crisp. Scrape onto a bowl. On that same skillet, add the bacon-wrapped hot dogs and cook, turning every couple minutes, until crisped and browned on all sides. Remove from the heat.
- Raise heat to medium-high. Add two piles of about 2/3 cup shredded cheese onto the skillet. Cook for 2 to 3 minutes until the cheese has completely melted and browned creating a cheese crust.
- Meanwhile, open the buns but try not to separate the tops from the bottoms.
- When melted cheese is ready and has created a crust, using a spatula, flip onto the bun. Top with a cooked bacon wrapped hot dog, a generous amount of the pico verde and sprinkle with cooked chorizo and serve. Repeat with the rest.
Serves 6 Hot Dogs
It’s been real, summer. Bon Vivant!
