The Grammy’s are right around the corner – which means even if you’re not attending you can throw your own fabulous at-home viewing party with friends and family! This Friday, LA Reid will be hosting a Pre-Grammy dinner party as part of Patrón’s Secret Dining Society and he’s put together an amazing musically inspired menu that ties back to the Grammy’s!
Check out the recipes for some of the cocktails and menu items that celebrities will be enjoying during the event that you can make in your own kitchen.
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The Epic Margarita
1.5 oz Patrón Silver
.25 oz Agave Syrup
.75 oz Homemade Cucumber Shrub
.75 oz Fresh Lime Juice
2 Dashes Miracle Mile Celery Bitters
Cracked Black Pepper
Fanned Cucumber Garnish
*In a cocktail tin, shake Patrón Silver, agave syrup, cucumber shrub, ice, lime juice,
and celery bitters. Strain into a double old fashioned glass, add ice and crack
black pepper on top. Finish with a fanned cucumber on the rim
*Cucumber Shrub
1 Large Cucumber
2 oz White Wine Balsamic Vinegar
2 oz Apple Cider Vinegar
2 oz Pure Cane Sugar
-1/2 tsp Kosher Salt
*Puree all ingredients and pour through strainer.
Store in glass mason jar up until 2 months
*Agave Syrup
8oz Agave Nectar
8oz Hot Water
*Combine Ingredients until agave is dissolved.
Store in refrigerator until use
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Yakitori Style Grilled Chicken with Patrón Citronge Orange and Soy Glaze (serves 4)
Recipe by Michael Hung
Ingredients:
2 Boneless Skinless Chicken Thighs
1 cup Soy Sauce
½ cup Patrón Citronge Orange
¼ cup Sugar
¼ cup Rice Wine Vinegar
½ cup Katsuobushi (dried bonito flakes)
½ cup Sliced Onion
¼ tsp Finely Chopped Ginger
¼ cup Finely Sliced Scallion
12 ea 6” Bamboo Skewers
8 ea Lemon Wedges
Method:
Combine all ingredients except chicken in a mixing bowl and whisk to incorporate.
Soak bamboo skewers in water. This will prevent splintering as well as keep the skewers from burning while cooking.
Dice chicken thigh into 1-inch cubes.
Place diced chicken thighs in a flat casserole dish in a single layer. Pour the soy mixture over chicken. Cover and marinate in refrigerator for 4 hours. Remove chicken to a paper towel lined plate to drain. Reserve marinade mixture. Skewer chicken thighs onto bamboo skewers.
In a small sauce pot, bring marinade mixture to a simmer. Reduce by half, skimming occasionally. The sauce should be rich and dark. Strain sauce through a fine strainer and discard aromatics.
Grill chicken skewers over medium heat, turning several times, until cooked through and lightly charred. Using a pastry brush, brush the Soy Citron glaze over the skewers just prior to serving. Serve with lemon wedges.
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