Tequila is meeting its match at a pairing event on Wednesday night.
Riazul tequila founder and owner Inaki Orozco hand selected four tequilas that will be used in four cocktails and served with dishes made by TQLA.
The Mesa restaurant will serve four courses:
1st Course: Seared Ahi Tuna with pickled ginger and wasabi
2nd Course: Spicy crabcake salad with tequila red wine vinaigrette and chipotle mayo
3rd Course: Ancho Lamb Chops with red mashed potato and chimichuri
4th Course: Creme Brûlée with fresh berries and cinnamon tortillas
The cost is $55; you must RSVP because space is limited.
TQLA and Riazul
May 1 at 7 p.m.
1840 S. Val Vista Drive
Ancho Lamb Chops with red mashed potato and chimichuri recipe
New Zealand Lamb Chop
3 2oz lamp chops
Marinate in the chili paste overnight
Put them on the grill for 3 minute each side.
Place in oven 350 for another 3 - 5 minutes…
Place mashed potatoes in center
Place the lamb chops in a circular pattern with the bone up
Top with Chimichurri
Garnish Pico de gallo
Ancho Chile Paste
5 oz ancho chile dry and clean
.25 cup Rice Vinegar
2 tsp black pepper
2 TB fresh thyme chopped
1.50 TB kosher salt
.50 tsp ground cloves
2 TB chop garlic
.25 cup house balsamic
1. Soak ancho chiles in hot water for 30min.
2. Drain the ancho chiles and blend with 2 cups of water
3. In a large bowl mix all together well
Red Mashed Potatoes
3lbs red potatoes
3TB tequila butter
2tsp kosher salt
.50tsp white pepper
.25 cup sour cream
.50cup of milk
1. Place the potatotes in pot and cover with hot water and cook well
2. Drain water with colander
3. Put all in a mixing bowl and mix well.
3oz fresh mint
2 bunches of parsley
1TB chopped garlic
3oz fresh Serrano peppers
3TB lime juice
1Tsp. Black Pepper
2Tsp kosher salt
3TB apple cider
3 cups olive oil
1. Puree all ingredients in processor