Ruby Red And Tarragon Paloma Food

POTATO SOUP WITH BACON, CHEDDAR BREAD PUDDING AND FRIED EGG

Steps:

• For the potato soup: In a large saucepot, melt 2 sticks butter. Add the onions and cook until tender and lightly caramelized, approximately 10 minutes. Add the potatoes and cover with water. Bring to a light simmer, then add the remaining 2 sticks butter and simmer until the potatoes are tender, approximately 20 minutes. Add the entire mix to a blender and blend until smooth. Pass through a fine chinois or mesh strainer and keep warm.
• For the bread pudding: In a large bowl, combine the bread, cheese, cream, eggs and thyme and mix thoroughly. Press into six 2-inch ring molds until dense and set.
• For serving: In a cast-iron pan, grill the disks of bread mixture in butter until crispy on all sides and melty in the middle, approximately 2 minutes per side.
• Fry the eggs in a nonstick pan. Using a ring mold, cut each egg into a perfect circle. Place on top of the crisped bread pudding in a bowl. Pour the potato soup around the bread pudding and serve.

GRILLED WINGS WITH HONEY BOURBON GLAZE AND ROQUEFORT DIP

Steps:

• For the wings: Preheat the oven to 300 degrees F. Preheat a charcoal grill to medium-high heat.
• In a large saucepot, add the wings, salt, vinegar, sugar and chiles. Cover with water and bring to a boil. Immediately turn off the heat and strain the wings, then spread on a baking sheet and carefully pat dry. Roast in the oven to dry out the wings, about 30 minutes.
• For the honey bourbon glaze: Add the oil to a medium high-sided saute pan over medium heat. Add the onion and cook to slightly soften, 2 to 3 minutes. Add the honey and mustard and stir to combine. Carefully add the bourbon off the heat, then return to the heat and boil until it has a syrup consistency and coats the back of a wooden spoon, 5 to 10 minutes.
• Carefully add the reduced mixture to a high-powered blender and blend until thoroughly combined. Add the glaze to a large metal bowl and add the wings directly to the bowl from the oven. Toss until the wings are thoroughly coated.
• Grill the coated wings until charred on both sides, about 5 minutes per side. Add to a large platter.
• For the blue cheese dressing: Combine the Roquefort, sour cream, mayonnaise, cracked black pepper and celery salt in a medium bowl and stir until thoroughly combined. Taste and adjust the seasoning as needed with salt. Keep cold.
• Garnish the dip and grilled wings with the scallions just prior to serving.

RUBY ROSE PALOMA

Steps:

• In a small pitcher, combine the first 4 ingredients., Mix salt and sugar on a plate. Moisten the rims of 2 cocktail glasses with water. Hold each glass upside down and dip moistened rim into salt mixture. Discard remaining salt mixture., To serve, fill glasses with ice. Add half the grapefruit juice mixture to each; top with grapefruit soda and grapefruit slices.