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Flank Steak w/ Quattro Copas Tequila, Pineapple, Jalapeno & Agave Glaze

Quattro Copas tequila or your favorite tequila one half bottle
Pineapple juice, fresh if possible one half gallon
Jalapeno Peppers, stems removed, seeds intact 6 each
Agave Nectar (syrup) one half cup
Sea Salt to taste
Flank Steak, season with salt/pepper grilled and cut
Pineapple cut and grill
Papaya, cut and grill
Mango, cut and grill

Method of production for Steak Glaze:

Combine all ingredients, tequila, pineapple juice, peppers, nectar and salt in a heavy bottom steel 12 quart sauce pot.
Adjust flavor with sea salt and agave nectar if needed
On a platter, arrange cut flank steak with grilled fruits
Add glaze to the flank steak, garnish with chopped green onions and serve. 


Champagne Vinaigrette

Champagne, brut (3/4 bottle)
Shallots, peeled, rough cut 4 each
Rice Wine Vinegar 1 cup
Rice/Bran Oil or Grape Seed Oil 3 cups
Agave Nectar (syrup) 1/8 cup
Sea Salt to taste
Black Pepper, fresh ground to taste
Mango, Avacado, and Grape Fruit, peeled and cut

In a blender, add shallots, champagne and rice vinegar and blend until smooth.
Slowly drizzle in oil (this step must be done slowly in order to properly emulsify)
Adjust seasoning with agave nectar, sea salt, and pepper to taste.
Arrange cut mango, avocado and grape fruit on a platter and drizzle the champagne vinaigrette over the fruits just before serving.

Smaller Portions:
One half cup champagne (1/2 cup)
One tablespoon chopped shallots
One quarter rice wine vinegar (1/4 cup)
One cup Rice/Bran Oil or Grape Seed Oil
Salt and fresh ground pepper

Yeild: one and one half cups, enough for 6-8 salads