C A S E R O Ensalada Chilena PRESENTED BY SERVES 2 Texas Food & Wine Alliance Ingredients Directions 1 Heirloom Tomato 1. Make the dressing by whisking together red wine vinegar, olive oil, roughly a teaspoon salt and a pinch of pepper in a small bowl. Add the sliced onions and let 1 pint Cherry Tomatoes them sit in the dressing. 1/4 onion, sliced thin 2. Slice the tomatoes and place them in a bowl. Top with the dressing, onions, diced 1 Hungarian Pepper, diced Hungarian pepper, and basil. Sprinkle a little extra salt to finish. Put the salad in the refrigerator until ready to serve. Handful Basil Leaves, sliced in ribbons 3 tablespoons Olive Oil 1 tablespoon Red Wine Vinegar 1 teaspoon Salt ½ teaspoon Pepper Equipment Needed Chef’s Knife Bowl Cutting Board Non-stick pan or cast iron skillet Whisk

Pisco SERVES 2 Ingredients Directions 2 ounces La Caravedo 1. Chill your glass in your fridge or freezer while making the cocktail. 2 ounces Lime Juice 2. Pour pisco, lime, egg white, and simple into . ¾ ounce Simple Syrup 3. Seal cocktail shaker and do a dry shake (no ice) for 30 seconds. 1 teaspoon Egg White 4. Unseal shaker and add a scoop of ice (4-5 cubes). 3-4 drops 5. Reseal shaker tin and shake vigorously with ice for 30 seconds. 6. Retrieve from fridge. 7. Unseal tin and double strain (Hawthorne plus fine strainer) into the cocktail glass Equipment Needed 8. Using a pipette or dropper, apply 3-4 drops Angostura bitters over the top of the Jigger Ice Scoop froth in an attractive pattern. Cocktail Shaker Cocktail Glass Hawthorne Strainer Pipette Fine Strainer C A S E R O Porotos Granados PRESENTED BY SERVES 2 Texas Food & Wine Alliance Ingredients Directions 12 ounces Cranberry Beans, parboiled 1. In the dutch oven or pot, heat 2 tablespoons of olive oil on medium high heat and add the onion and garlic and sauté gently for about 4 minutes. 2 tablespoons of Olive Oil Then, add paprika, cumin and oregano. Cook for another 3 minutes. 1/2 Onion, diced 2. In the same pot, add the beans, butternut squash, corn mixture, vegetable 2 Garlic Cloves, finely chopped stock, salt and pepper to the sauteed onions, garlic, and spices and bring everything to a simmer. 2 teaspoons Smoked Sweet Paprika 3. Let the beans simmer for about 30 minutes while stirring frequently so the 1 teaspoons Cumin beans do not stick or burn at the bottom of the pot. 1 teaspoon Marjoram 4. Turn off the heat and let the beans sit in the pot for about 15 minutes ½ quart Vegetable Stock before serving. ½ pound Butternut Squash, steamed 5. While you wait for the beans, make the ensalada chilena. 8 ounces Fresh Corn and Basil Purée Kosher Salt to taste 1 teaspoon Freshly Ground Black Pepper 3 ounces Longaniza Sausage or Wild Mushrooms Equipment Needed Chef’s Knife Dutch Oven or Pot Cutting Board Wooden Spoon