Ingredients:
¼ cup heavy cream
2 cups freshly picked Spinach
1 tbsp extra virgin olive oil
2 tsp chopped garlic
½ cup tequila
1 tsp chopped jalapeno ( no seeds)
Freshly ground black pepper
And kosher salt to taste
1 tbsp butter
Procedure:
Rinse freshly picked Spinach under cold running water, spin dry or pat dry with paper towels. In a large saute pan heat the olive oil, quickly add the chopped garlic (being careful not to brown) place the spinach in the pan and toss or fold with tongs, deglace the hot pan with the chardonnay season to taste with freshly ground black pepper and kosher salt.
Ingredients for Infused oils:
1 cup Cilantro (blanched)
½ cup of Spinach (blanched)
¼ cup Extra Virgin Olive Oil
1 cup Canola/Olive Oil (blend)
Procedure for Infused oils:
Blanch chives and spinach in boiling water then shock in ice water strain and squeeze dry chives and spinach Blend chives in Canola/Olive blend in blender on high till pureed oil is dark green. Strain chive oil through chinois or coffee filter. Let rest overnight then decant. Into squirt bottle.Repeat process with chile oil, curry oil and whatever else you prefer.
¼ cup heavy cream
2 cups freshly picked Spinach
1 tbsp extra virgin olive oil
2 tsp chopped garlic
½ cup tequila
1 tsp chopped jalapeno ( no seeds)
Freshly ground black pepper
And kosher salt to taste
1 tbsp butter
Procedure:
Rinse freshly picked Spinach under cold running water, spin dry or pat dry with paper towels. In a large saute pan heat the olive oil, quickly add the chopped garlic (being careful not to brown) place the spinach in the pan and toss or fold with tongs, deglace the hot pan with the chardonnay season to taste with freshly ground black pepper and kosher salt.
Ingredients for Infused oils:
1 cup Cilantro (blanched)
½ cup of Spinach (blanched)
¼ cup Extra Virgin Olive Oil
1 cup Canola/Olive Oil (blend)
Procedure for Infused oils:
Blanch chives and spinach in boiling water then shock in ice water strain and squeeze dry chives and spinach Blend chives in Canola/Olive blend in blender on high till pureed oil is dark green. Strain chive oil through chinois or coffee filter. Let rest overnight then decant. Into squirt bottle.Repeat process with chile oil, curry oil and whatever else you prefer.
Type: Authentic Recipe
Recipe Author: The Flying V Bar & Grill
Restaurant: The Flying V Bar & Grill, Tucson, AZ, USA
Source: http://www.tucsonnewsnow.com/Global/story.asp?s=6171092&clienttype=printable