For the XO sauce: heat half of the
Heat oil in a wok or large frying pan over high heat. Pat scallops dry with paper towels. Working in batches, stir-fry for 1-2 mins, until just cooked. Set aside.
Add Chinese kale stems, pak choi stems and garlic. Stir-fry for 1-2 mins, until just tender. Add water chestnuts, XO sauce, hoisin sauce and sweet chili sauce. Stir-fry for 2-3 mins.
Return scallops to wok along with Chinese kale and pak choi leaves. Toss until just wilted. Serve sprinkled with dried shallots.
ntil melted. Add the Cafe patron and stir. At this point
Rim a martini glass with the cinnamon sugar.
In a shaker with plenty of ice, mix the liquid ingredients and shake vigorously.
Strain into prepared martini glass.
Sit back, relax and enjoy!
In a shaker full of ice, combine all liquors.
Shake until very well chilled.
Strain into a martini glass.
Garnish with coffee beans if desired.
In a blender or food processor, pulse jalapeno slices 3-4 times with lime juice.
Strain the lime juice to remove all jalapeno pieces.
Mix like juice with sugar, Patron Silver and Patron Citronge in a pitcher.
Chill in refrigerator.
Serve in salt-rimmed glasses with lime wedges and sliced jalapenos.
Pour all ingredients into the glass, over ice. Stir and garnish with an orange twist.
Fill glass with ice.
Pour in tequila and Citronge.
Top off glass with pineapple juice and give it a squeeze of lime.
Stir and serve with a lime wheel as garnish.
Combine all ingredients in a shaker with ice.
Shake till chilled, then strain into glass or pour over ice.
Pour all ingredients in a glass over ice and give it a stir. Garnish with grapefruit peel and lime wheel.
Combine chicken, XO sauce, fish sauce, lemon zest, lemon juice, sugar and lemongrass in a medium bowl.
Heat 1 tbsp peanut oil in a wok over medium-high heat and stir-fry chicken, in batches, until browned. Remove from wok.
Add remaining oil to wok and stir-fry onion and chili until onion softens. Add broccoli and water chestnuts. Stir-fry until broccoli is tender. Return chicken to wok and stir-fry until hot. Season to taste. Serve sprinkled with spring onions and cashews.
o coat completely. .
Add xo sauce to skillet and cook
Combine lime zest and juice, lemon zest and juice sugar, and salt in a large measuring cup; cover with plastic wrap and refrigerate (preferably overnight).
Divide 1 cup crushed ice between 4 to 6 margarita glasses.
Strain juice mixture into 1 quart pitcher or cocktail shaker.
Add Patron tequila, Triple Sec; stir or shake to combine thoroughly.
Pour over ice; serve immediately and enjoy : ).
celery, green onions, garlic, and XO sauce. Stir-fry for 2
1) Clean & remove skin from squid. Cut squid into slices & criss-cross the underside. The pattern on the squid will show once it's cooked.
2) Marinade squid with the ingredients for 30mins except cognac. Add only 1 tsp of scallop floss & keep the other tsp for topping.
3) Steam for about 10mins or till squid turns white. Do not overcook the squid or it will turn rubbery. Add XO & serve piping hot.
Combine tequila, mint leaves, sugar, and lime wedges in a tall glass; vigorously stir the mixture, crushing mint with the back of a spoon to release oils and squeezing juice from the lemon wedges. Top with club soda and stir gently to serve.
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
Make two recipes of cornbread according to the