Great Taste Magazine

Ready for Valentine’s Day? Check out the Vampyre at Chapter One: the modern local. This cocktail features Angel’s Envy Port Finished Whiskey, Cockburns Tawny Port, Angostura Bitters, Blood Orange Juice, Lemon Juice. Vampyre is beautiful, light citrus drink that balances the palette between each of the ingredients present. Mention Great Taste and get the Vampyre for just $6! Read more »

This cocktail from Don Francisco Coffee is a perfect ending to meal or a treat for a cozy evening at home, served at shown with biscotti and macadamias.

• 1oz Frangelico
• 1oz Kahlua
• 3/4 oz Almond Syrup
• Don Francisco’s Coffee/Espresso
• Whipped Cream

Combine Frangelico, Kahlua and Almond Syrup in glass coffee mug. Fill with hot coffee or espresso. Top with whipped cream.

This version of our beloved mac & cheese from Chef Andrew Copley, co-owner of Palm Springs’ Copley’s on Palm Canyon, is perfect for the holidays or any time.

PALM SPRINGS, January 2012– The comfort-food trend is not so much a trend at all, but rather a permanent feature of the American culinary landscape. Mac & cheese is easy to like in all variations, and the addition of butternut squash adds nutrition, flavor, and color. Chef Copley’s addition of diced caramelized butternut squash makes this recipe perfect for when company is coming. Copley’s on Palm Canyon is located on part of the former Cary Grant estate with outside dining and mountain views.  Read more »

Suzanna Hoang modified this recipe featuring finger limes from Baked Fig Finger Lime Pudding from heneedsfood.com.
(8 servings)

4 eggs – separated
4 T unsalted butter – softened Read more »

This healthy recipe of shrimp, cactus leaves and cactus pears comes alive with blood orange vinaigrette. Chef Marco Zapien runs the family restaurant, Zapien’s Salsa Grill and Taqueria with his father. He is also Corporate Chef in charge of Sports & Entertainment venues at Melissa’s. His daily duties include acting as a liaison to Executive Chefs in sports and entertainment venues as well as the Melissa’s staff.

Recipe courtesy Melissa’s Produce www.melissas.com Read more »

This healthy recipe of shrimp, cactus leaves and cactus pears comes alive with blood orange vinaigrette. Chef Marco Zapien runs the family restaurant, Zapien’s Salsa Grill and Taqueria with his father. He is also Corporate Chef in charge of Sports & Entertainment venues at Melissa’s. His daily duties include acting as a liaison to Executive Chefs in sports and entertainment venues as well as the Melissa’s staff.

Recipe courtesy Melissa’s Produce www.melissas.com Read more »

(serves 4)
1 Texas Rio Star Grapefruit – sectioned
12 oz boneless beef top loin steak -1 inch thick
1 10-oz package torn mixed salad greens
1 mango – sliced
3/4 C refrigerated blue cheese salad dressing
1/2 t salt
1/2 t ground black pepper
Cracked black pepper

Sprinkle both sides of steak with salt and pepper. Read more »

Pan seared chardonnay & thyme marinated Florida black grouper with white truffle scented Cream of Wheat & citrus grilled asparagus

Serves 2

Grouper
1 lb Florida black grouper – skin removed
2 C oaky California chardonnay
10 sprigs fresh thyme
Kosher salt, ground pepper – to taste
2 T unsalted butter Read more »

Serves 4

1 lb sushi grade ahi tuna, center cut – diced in ½ inch cubes
1 t olive oil
1 T chives – chopped
2 T capers
Squeeze of a ¼ lemon
Salt and freshly ground pepper, to taste Read more »

Serves 4

1 lb sushi grade ahi tuna, center cut – diced in ½ inch cubes
1 t olive oil
1 T chives – chopped
2 T capers
Squeeze of a ¼ lemon
Salt and freshly ground pepper, to taste Read more »

Braised Pork Shank with Dijon spaetzle and Olive tapenade by Chef Greg Daniels, Haven Gastropub
(Serves 4-6)

Braised Pork Shank

4-6 Berkshire pork shanks
3 Yellow onions (rough chop)
3 Carrots (rough chop)
6 Celery stalks (rough chop)
1 Bottle of red wine
1/2 Bottle of port
16 oz Tomato juice
Chicken stock (as needed)
Sachet (thyme sprigs, peppercorn, parsley stem, bay leaves in cheese cloth) Read more »

Better than dessert, this cocktail from Don Francisco Coffee will suit coffee lovers and anyone with a sweet tooth.

Second Crack

•   1 oz Kettle One Vodka

•   3/4 oz Caramel Syrup

•   3/4 oz Bailey’s Irish Cream

•   3/4 Frangelico

•   2 oz Don Francisco’s Espresso

•   Whipped Cream

Combine Kettle One, Caramel Syrup, Bailey’s, Frangelico and Espresso into shaker.  Shake over ice and strain into a chilled martini glass. Top with whipped cream.

This cocktail is made with Wolfgang Puck Crème Caramel. All of Wolfgang Puck’s cold brewed iced coffees are brewed slowly with the cold brewed method producing a better taste than the usual hot brewed method. Cold brewing coffee makes a delicious beverage that is smooth, bold and extremely flavorful with less ‘bite’ and acidity than that of traditional, hot brewed coffee. Read more »

Mi Casa Restaurant in Costa Mesa was opened in 1972 by the late Barrie Moore. The restaurant is currently owned and operated by Ryan Moore and looks and feels much the same as when it opened nearly 40 years ago, with a relaxed casual setting for locals to dine with relatives and friends.

X-O Martini

Patron XO and Tres Leches Liqueur with a splash of Frangelico for a sweet sipping tequila treat.

The best part – say Great Taste sent you and get $2 off!

Mi Casa Restaurant
949-645-7626

Starfish Red Dragon Holiday Cocktail
Available the month of December
StarfishLaguna

Acclaimed restaurateur, Nancy Wilhelm and Chef Jarvis Yuan bring elevated Asian street food to the dining scene, with Lobster Pad Thai, Banana Leaf-Steamed Fish and the Emperor’s Chow Mein. The vibrant, horseshoe-shaped bar will further welcome you as you observe muddled libations, Asian mojitos, and martinis being prepared. Conveniently located across from The Montage Resort with ample parking. Join this sleek and sexy restaurant for lunch, dinner, and happy hour or call ahead for carry-out.

Mention Great-Taste Magazine and receive $3 off the Red Dragon Martini in December. Read more »

Mi Casa Mexican Restaurant & Bar, a longtime famous Southern California favorite on 17th Street in Costa Mesa since 1972, welcomes the change of season with their launch of their seasonal fall dinner and drinks menu. Mi Casa is a casual ‘come as you are’ Mexican restaurant and is famous for its rustic dining room atmosphere, high-quality food, generous portions and traditional Sonoran recipes.
The new handcrafted cocktail and drink menu captures the warm flavors of autumn. Each new seasonal drink reflects the fresh produce and cooling temperatures for your thirsty taste buds.

The best part -say Great Taste sent you and get $2 off!

Espresso Martini – A coffee lovers dream of Double Espresso Vodka, Kahlua, Chocolate, and Milk all in a chocolate drizzled martini glass.

Mi Casa Mexican Restaurant & Bar
296 E. 17th Street
Costa Mesa, CA 92627

(949) 645-7626

GREAT RECIPE – TOO BAD IT WAS ONLY AVAILABLE IN THE RESTAURANT DURING THE MONTH OF NOVEMBER

1 1/2 oz. Absolut Pears vodka
1/2 oz. falernum (sweet thick syrup with flavors of lime, almond and ginger)
1 shiso leaf
1 1/2 oz. pear nectar
1/4 oz. fresh lemon juice
Splash of soda
2 1-inch pear slices

Preparation: Muddle pear and remaining ingredients. Shake and pour in a glass over ice. Garnish with pear slices.

www.RAsushi.com.

Try this easy-to-make drink at your next party to warm up your guests. Don Francisco’s Coffees are 100% Arabica, the highest quality beans. Their master roaster has been roasting fine quality specialty coffees for more than thirty years. This experience enables him to roast the carefully selected Don Francisco’s beans to bring out their full flavor and aroma. Read more »

Irish mocha iced coffee

4 oz Wolfgang Puck Double Blend Mocha
1 1/2 oz Jameson Whiskey
1/4 oz Tia Maria
1 oz Whipped Cream, whipped stiff

Add all ingredients to the cocktail shaker. Fill with ice
and shake well for 10 seconds. Strain into a wine glass and garnish with whipped cream.

Wolfgang Puck Iced Coffee

Serving Size: 15 Servings

BBQ Sauce
1/2 C    Soy Sauce
2 T        Peanut Oil
1/2 t      Toasted Sesame Oil
1/2 C    Molasses
1 T        Fresh Ginger
2 T        Fresh Garlic
1           Serrano Pepper (Whole) Read more »