Vato Loco The Hottest Drink On Earth Recipes

SURF 'N EARTH

Steps:

• Make the garlic butter: Pulse the garlic in a food processor until chopped. Add the butter, lemon zest, lemon juice, parsley, 1 teaspoon salt and 1/2 teaspoon pepper; pulse until smooth. Chill at least 30 minutes.
• Prepare the mushrooms: Preheat the oven to 400 degrees F. Toss the mushrooms with 1 tablespoon olive oil and season with salt. Fill each mushroom with 1 heaping teaspoon of the garlic butter (reserve the remaining garlic butter for the crab filling). Arrange the mushrooms snugly in a baking dish and bake until tender, about 15 minutes.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the shallot and crabmeat; cook until the shallot is soft, about 3 minutes. Stir in the wine and cook until slightly reduced, about 1 minute. Stir in the reserved garlic butter (about 1/3 cup) until melted. Season with salt and pepper. Remove from the heat and push the crab mixture to one side of the skillet; let any excess juices collect.
• Remove the mushrooms from the oven and preheat the broiler. Stuff the mushrooms with the crab mixture. Toss the panko with the juices in the skillet; sprinkle over the mushrooms. Broil until golden, about 2 minutes. Squeeze lemon wedges on top.

HEAVEN AND EARTH

Steps:

• Boil potatoes until tender. Set aside and keep warm.
• Cook apples in 1 ounce of butter with cloves and nutmeg until soft. Remove cloves and mash with remaining butter. Season with salt and pepper, set aside and keep warm.
• Meanwhile, season the liver with salt and pepper, and cook quickly in hot oil for 1 minute per side. Place liver on top of potatoes. Dust onions with flour and crisp in pan and place on top of the liver. Top with apple mixture.

ZOMBIE DRINK IN EDIBLE GLASSWARE

Steps:

• For the caviar spherification: In a medium bowl and using an accurate gram scale, measure 5 grams of calcium chloride and dissolve it in 500 milliliters of water. In another bowl, gradually sprinkle 5 grams of sodium alginate into 500 milliliters of water or juice. Let the alginate hydrate for 2 minutes. Add 1.5 grams of sodium citrate. Blend thoroughly with an immersion blender and strain if needed. This is your "batter."
• Tint the batter your desired color and flavor with your desired flavoring. Squirt the batter into the calcium chloride firming solution using a syringe, dragging to create "intestines" and dropping drips to create "platelets." Lift out the pieces of batter with a strainer and rinse carefully with clean water. Set the pieces aside.
• For the edible glassware (if making): Preheat the oven or a toaster oven to 275 degrees F.
• Melt the isomalt in a 4-cup heatsafe glass liquid measuring cup in the microwave on high for 3 minutes. Stir, then melt in 1-minute increments until the isomalt is completely liquid. Hold in the heated oven or toaster oven for 10 minutes to release all the bubbles.
• Pour the isomalt into a food grade silicone glassware mold, then pour out any excess into the measuring cup. Let the mold cool completely. Unmold the glassware, then spray the inside with the food lacquer until completely covered. Drain upside-down on a cooling rack (to let any excess food lacquer drip out) until completely dry. Repeat for as many edible glasses as you need to make.
• For the zombie drink: Put some "intestines" and "platelets" into each edible glass or regular glass. Pour 1 tablespoon grenadine syrup into each glass, then add enough mineral water to fill. If serving in the isomalt glasses, serve immediately, as the drink will slowly dissolve the glasses; they won't last more than 20 minutes.

HEAVEN AND EARTH

Steps:

• Put the potatoes and garlic in a saucepan and cover with cold water by at least an inch. Tie the thyme, bay leaf, and lemon zest into a little bundle with kitchen string and drop it into thepan. Add a pinch of salt and bring to a boil. Reduce heat to medium, cover partway, and simmer for 10 minutes. Add the apples and continue cooking until the potatoes and apples are tender, another 15 minutes or so.
• Drain well, reserving some of the cooking water. Discard the herb bundle and return the potatoes and apples to the pan. Set over medium heat and dry the potatoes and apples for a minute or two, shaking and stirring so they don't stick.
• Turn the heat to very low and mash the potatoes and apples with a hand masher. Beat in the butter a few tablespoons at a time, with a wooden spoon. If the mash seems too dry, beat in some of the reserved cooking water until you get the consistency you like best. Often the apples are so juicy that you don't need to add any water. Season with salt and pepper and serve right away.