Dipped in Olive Oil, Basil and Lemon Juice over a Fire Roasted Tomatillo, Lime Wedge.

Chile Rubbed, Prestige Farms, Grilled Chicken Satay

Over a Hatch Green Chile Habanero Verde Sauce with Garlic Mashed Potatoes and Sautéed Broccolini.

Grilled Chile Rubbed Filet Mignon Medallion with Seared Scallops

Chopped with Red Onions, Olive Oil, Lemon and Basil, over a Red Wine Vinaigrette Marinated Vine Ripe Tomato and a Flash Fried Three Pepper & Tomato Grits Cake

Pecan Wood Smoked Chilled Trout

Romaine Leaves, Homemade Caesar Dressing

Cinnamon Whipped Cream & Chocolate Drizzle.

Homemade Chocolate Pecan Tart

Seared Rare with Vino Blanco over a Red Chile Basil Cream, Poblano Drizzle, Lime & Micro Greens.

Agave Signature Chile Rubbed Spicy Sashimi Tuna

On a Roasted Pecan Crust over Creme Anglaise with Belgian Chocolate Mousse & Fresh Cream

Homemade Chocolate Ganache Torte

Over Tomato & Serrano Stone Ground Grits with a Balsamic Reduction Drizzle

Spicy Grilled Louisiana Andouille Sausage

With Housemade Marinated Beets, Red Onions and Roasted Walnuts tossed in a Cucumber & Tomato Citrus Vinaigrette

Organic Arugula Salad

With Hatch Green Chile and Street Corn over a Spicy Chile and Citrus Cream topped with a Roasted Poblano Drizzle

Grilled Lobster and Argentinian Collosal Shrimp Enchilada

1800 Coconut Tequila, Orange Liquor, Fresh Lime, & Sour on the rocks

Coconut & Lime

Lunazul Anejo, Orange Liqueur, Orange Juice, Fresh Lime & Sour on the rocks

Texas

Corazon Blanco, Fresh Passionfruit, Cranberry, Mango, Tiple Sec, & Sour & Lime on the rocks

Mona Lisa Punch

Riazul Reposado, Agave Nectar & Fresh Lime on the rocks

Perfect Skinny

Tanteo Jalapeno Tequila, Fresh Lime & Agave Nectar on the rocks

Spicy Jalapeno

Corazon Blanco, Orange Liqueur, Peach Liqueur, Fresh Lime & Sour on the rocks

Peachtree

Corazon Blanco, Strawberry Puree & Fresh Lime blended with ice

Frozen Strawberry

Herradura Estate Silver, Royal Montaine, Fresh Lime & Sour on the rocks

Agave Top Shelf

Lunazul “Humoso” Smoked Tequila, Jalapeno, Fresh Lime, & Sour on the rocks

Smoking Hot

Corazon Blanco, Triple Sec, Fresh Lime & Sour on the rocks

Corazon Traditional

In a mixing bowl, combine olive oil, chopped basil, lemon juice, chili powder, garlic powder, cumin, salt, and pepper. Add the chicken breast and coat it evenly. Let it marinate for at least 30 minutes.

Marinate the Chicken

While the chicken is marinating, preheat your grill to medium-high heat. Toss the quartered tomatillos with a little olive oil, salt, and pepper.

Prepare the Tomatillos

Once the grill is ready, place the marinated chicken on the grill. Cook for about 6-7 minutes on each side or until fully cooked and the internal temperature reaches 165°F (75°C).

Grill the Chicken

Place the tomatillos on the grill for about 5-6 minutes, turning occasionally until slightly charred and tender.

Grill the Tomatillos

Serve the grilled chicken satay with fire-roasted tomatillos and lime wedges on the side.

Serve

Prestige Farms Chicken Breast

Olive Oil

Fresh Basil, chopped

Lemon Juice

Chili Powder

Garlic Powder

Ground Cumin

Salt

Pepper

Tomatillos, husked and quartered

Lime Wedges

In a blender, combine the Hatch green chile, habanero pepper, olive oil, salt, and pepper. Blend until smooth. Set aside.

Prepare the Chile Habanero Verde Sauce

Boil the potatoes until fork-tender. Drain and mash with garlic, butter, salt, and pepper until creamy.

Make the Garlic Mashed Potatoes

In a skillet, add a tablespoon of olive oil and sauté the broccolini over medium heat until tender, about 5 minutes. Season with salt and pepper.

Cook the Broccolini

Season the filet mignon with paprika, cumin, salt, and black pepper. Grill over high heat for about 4-5 minutes per side for medium-rare.

Grill the Filet Mignon

In a separate skillet, heat butter over medium-high heat. Add scallops and sear for 2-3 minutes on each side until golden brown.

Sear the Scallops

On a plate, create a bed of garlic mashed potatoes. Place the grilled filet mignon medallion on top, arrange the seared scallops beside it, and drizzle with the Hatch green chile habanero verde sauce. Serve the sautéed broccolini on the side.

Filet Mignon

Hatch Green Chile

Habanero Peppers

Scallops

Garlic

Potatoes

Broccolini

Butter

Black Pepper

Paprika

Cumin

Soak pecan wood chips in water for 30 minutes. Preheat your smoker to 225°F (107°C). Place trout fillets on the smoker rack, sprinkle with salt and pepper, and smoke for about 1 hour or until cooked through. Remove and let cool before chopping.

Smoked Trout

In a bowl, combine chopped smoked trout, red onions, olive oil, lemon juice, and basil. Mix well and refrigerate until ready to serve.

Trout Salad

In a jar, combine red wine vinegar, olive oil, honey, salt, and black pepper. Shake well until emulsified. Set aside.

Make the Vinaigrette

In a pot, bring water to a boil. Add corn grits, salt, and pepper. Cook until thickened, stirring frequently, about 20 minutes. Mix in diced bell peppers and let cool slightly.

Prepare the Grits

Once grits are cooled, shape them into small cakes. Heat vegetable oil in a pan over medium heat and fry the cakes until golden brown on both sides, about 3-4 minutes per side.

Fry the Grits Cake

On a plate, layer the sliced vine ripe tomatoes. Drizzle with red wine vinaigrette. Top with the chilled trout salad and serve alongside the flash-fried grits cakes.

Plate the Dish

Trout fillets

Pecan wood chips

Red onions, finely chopped

Olive oil

Lemon juice

Fresh basil, chopped

Red wine vinegar

Honey

Black pepper

Vine ripe tomatoes, sliced

Corn grits

Water

Bell peppers, diced (red, green, yellow)

Vegetable oil (for frying)

In a mixing bowl, mash the anchovy fillets and minced garlic together until well combined. Add the Dijon mustard, lemon juice, Worcestershire sauce, and olive oil. Whisk until smooth and creamy. Season with salt and black pepper to taste.

Prepare the Caesar Dressing

Wash the romaine lettuce and chop it into bite-sized pieces. Place the chopped lettuce in a large salad bowl.

Prepare the Salad

Add the crispy bacon (chopped), croutons, and Parmesan cheese to the romaine leaves. Pour the homemade Caesar dressing over the salad and toss gently to combine.

Combine Ingredients

Serve immediately, garnishing with additional Parmesan cheese if desired.

Romaine lettuce

Crispy bacon

Parmesan cheese

Croutons

In a mixing bowl, combine flour, cocoa powder, sugar, and salt. Add softened butter and mix until crumbly. Add egg yolk and cold water, mixing until dough forms. Press dough into a tart pan and refrigerate for 30 minutes.

Make the Tart Crust

Preheat oven to 350°F (175°C). Bake the chilled crust for 15-20 minutes or until set. Let cool.

Bake the Crust

In a saucepan over medium heat, combine 1 cup of chocolate chips, 1 cup of heavy cream, and 1/2 cup of light corn syrup. Stir until chocolate melts and mixture is smooth. Remove from heat and stir in 1 teaspoon of vanilla extract.

Prepare the Filling

Spread 1.5 cups of chopped pecans evenly over the cooled tart crust. Pour the chocolate filling over the pecans, ensuring they are completely covered.

Add Pecans

Refrigerate the tart for at least 2 hours until set.

Chill

all-purpose flour

unsweetened cocoa powder

granulated sugar

salt

unsalted butter, softened

egg yolk

cold water

In a small bowl, combine agave syrup, red chile powder, black pepper, and salt. Rub this mixture generously over the tuna steak. Let it sit for about 15 minutes to marinate.

Prepare the Tuna

Heat a non-stick skillet over high heat. Add the vino blanco and let it reduce slightly. Once the pan is hot, sear the marinated tuna for about 30 seconds on each side, ensuring the center remains rare. Remove from heat and let rest.

Sear the Tuna

Sashimi grade tuna

Agave syrup

Red chile powder

Vino blanco (white wine)

Preheat the oven to 350°F (175°C). In a food processor, combine the roasted pecans, graham cracker crumbs, granulated sugar, and melted butter. Pulse until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool.

Prepare the Crust

In a saucepan, heat 1 cup of heavy cream over medium heat until just simmering. In a bowl, whisk together the egg yolks and granulated sugar. Slowly pour the hot cream into the egg mixture while whisking. Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens. Remove from heat and stir in vanilla extract. Let cool.

Make the Creme Anglaise

Melt the Belgian chocolate in a heatproof bowl over simmering water, stirring until smooth. In a separate bowl, whip 1 cup of heavy cream until soft peaks form. Fold the melted chocolate and vanilla extract into the whipped cream until well combined. Refrigerate until set.

Prepare the Chocolate Mousse

Spread the cooled creme anglaise over the cooled pecan crust. Spoon the chocolate mousse over the creme anglaise, smoothing the top with a spatula. Refrigerate for at least 4 hours or until set.

Assemble the Torte

Before serving, whip the remaining heavy cream with powdered sugar until stiff peaks form. Slice the torte and serve with a dollop of fresh whipped cream on top.

Serve with Fresh Cream

Roasted pecans

Graham cracker crumbs

Unsalted butter

Granulated sugar

Heavy cream

Egg yolks

Vanilla extract

Belgian chocolate (dark or semi-sweet)

Powdered sugar

Vanilla extract for mousse

Fresh whipped cream

In a small saucepan, bring balsamic vinegar to a simmer over medium heat. Reduce heat to low and let simmer for about 15-20 minutes, or until it thickens and coats the back of a spoon. Set aside.

Prepare the Balsamic Reduction

In a large saucepan, bring the chicken broth to a boil. Stir in the stone ground grits, reduce heat to low, and cook according to package instructions (typically about 20-30 minutes), stirring occasionally. Add diced tomatoes and minced serrano peppers in the last 5 minutes of cooking. Season with salt and black pepper to taste.

Cook the Grits

Preheat the grill to medium-high heat. Lightly brush the andouille sausage links with olive oil. Grill the sausages for about 6-8 minutes, turning occasionally until they are browned and heated through.

Grill the Andouille Sausage

Spoon the tomato and serrano stone ground grits onto plates. Slice the grilled andouille sausages and arrange them on top. Drizzle with the balsamic reduction and garnish with fresh parsley.

Andouille sausage

Stone ground grits

Tomato, diced

Serrano peppers, minced

Chicken broth

Balsamic vinegar

Fresh parsley, chopped (for garnish)

Wash and dry the organic arugula. Slice the red onion thinly and chop the cucumber and tomato into bite-sized pieces. If marinated beets are not prepared, marinate pre-cooked beets in a mixture of olive oil, vinegar, salt, and pepper for at least 30 minutes.

Prepare the Ingredients

In a small bowl, whisk together the juice of 1 orange, 1 lemon, 2 tablespoons of olive oil, salt, and pepper to taste until well combined.

Make the Citrus Vinaigrette

In a large bowl, combine the arugula, marinated beets, red onion, cucumber, tomato, and roasted walnuts.

Assemble the Salad

Drizzle the citrus vinaigrette over the salad and toss gently to combine, ensuring everything is evenly coated.

Dress the Salad

Transfer the salad to serving plates and enjoy your fresh organic arugula salad.

Organic arugula

Marinated beets

Red onion

Roasted walnuts

Cucumber

Tomato

Preheat the grill to medium-high heat. Season the lobster tails and shrimp with olive oil, minced garlic, salt, and pepper. Grill the lobster tails for about 5-7 minutes, cut side down, and grill the shrimp for 3-4 minutes on each side until cooked through.

Prepare the Seafood

Roast the poblano pepper over the grill or directly on the flame until charred. Place it in a bowl covered with plastic wrap for about 10 minutes to steam. Once cooled, peel the skin, remove the seeds, and blend it with a little olive oil and salt to make a drizzle.

Prepare the Poblano Drizzle

In a large bowl, combine the grilled lobster and shrimp with hatch green chiles and street corn. Place a generous amount of the mixture onto each tortilla, roll them up tightly, and place them seam side down in a baking dish.

Assemble the Enchiladas

Pour the spicy chile sauce evenly over the enchiladas, followed by the citrus cream. Cover with foil and bake in a preheated oven at 350°F (175°C) for about 15 minutes.