Tango 304 Recipes

Steps:

• Stir the vodka and the Pineau des Charentes together in a mixing glass, with ice, until chilled.
• Strain into a cocktail glass that has been rinsed with Grand Marnier. Garnish with gooseberry and lime twist (squeezed to release its oil)

Steps:

• Mix liquid ingredients in a glass with ice. Shake gently until chilled. Pour into a 10-ounce Collins glass, and garnish with lime wedge.

Steps:

• Line a rimmed baking sheet with parchment paper and set aside. Wash and completely dry the grapes and strawberries. Separate the clementine segments and peel off as much pith as possible.
• Stir together the sugar, corn syrup, honey and 1/4 cup water in a medium saucepan until the sugar is moistened. Bring to a boil over medium-high heat and boil until the syrup reaches 300 degrees F on a candy thermometer, about 8 to 10 minutes.
• Meanwhile, skewer the fruit without twisting the pieces: Skewer 3 grapes through the long end onto each of 6 skewers. Skewer 2 strawberries through the cut end onto each of 7 skewers. Skewer 3 clementine segments through the rounded side onto each of 3 skewers.
• When the syrup is ready, transfer the saucepan to a heatproof surface or potholder. Carefully tip the pan forward so the syrup pools on one side. Working with one skewer at a time, dip and rotate the fruit in the syrup until completely coated, then gently shake the skewer over the pan to remove any excess syrup. Place the skewer on the prepared baking sheet and let harden, about 10 minutes.
• Repeat with the remaining skewers. As the amount of syrup dwindles, use a spoon to help coat the fruit (see Cook's Note). Enjoy immediately.

Steps:

• Remove the steak from the refrigerator about 20 minutes before cooking, so that it can come to room temperature. This will help the steak cook more evenly. Preheat a grill pan or outdoor grill over medium-high heat.
• In a small bowl combine the paprika, salt and pepper. Generously season the steak with the spice mix. Put on the grill pan and cook until medium-rare, about 4 minutes on each side. Remove from the pan to a cutting board and allow to rest for 5 minutes. Slice against the grain into 1/2-inch thick strips and arrange on a serving platter. Serve topped with tango sauce.
• Tango Sauce:
• Put all the ingredients, except the olive oil, in the bowl of a food processor or blender and pulse to combine. With the machine running, stream in the olive oil until well incorporated. Serve with the steak.

Steps:

• Swipe the orange peel on the rim of a cocktail glass; press the wet rim down into a shallow dish of the ginger sugar, to ''frost'' the rim.
• Combine the remaining ingredients in a shaker with ice; shake and strain into the glass, to the rim. Garnish with peel.

Steps:

• Peel, seed and dice 1 pear into equal 1/4-inch cubes. Place the cubes in a plastic container, and pour in enough pear liqueur to cover. Let the pear macerate in the refrigerator for 2 hours (not more, or the cubes will become oversaturated). If the pear is properly macerated, the cubes will dance in the glass.
• When ready to serve, spoon about 1 teaspoon of macerated pear into the bottom of a Champagne flute. Pour Champagne slowly into the flute (Craft uses a Riedel Restaurant Series glass, with more of a wineglass shape), because it tends to bubble up in reaction to the pears. Serve.

Steps:

• Cut watermelon in two. Carve out the entire watermelon, and chop contents into small pieces. Fill one half of watermelon shell with the cubed watermelon pieces and ice.
• Pour in the vodka, Grand Marnier and lime juice. Stir the contents gently. Top off the drink with a splash of Champagne, and place four straws in melon. (You may also mix ingredients in a pitcher and serve in glasses.)