Pisco Sour Happy Hour

Summer is here kids and if you're looking for an upscale alternative to the classic Margarita or the played out Mojito, the Pisco Sour is the drink for you. 

Pisco is a colorless grape brandy produced in either Chile or Peru, and I wouldn't recommend joining any debate as to which region's pisco is superior.  No matter what type you prefer, the end result will always be delicious. Pisco goes down nice and easy, especially on a hot day.  But it packs a significant punch, so keep that in mind.
Enjoy!

Pisco Sour
1 1/2oz Pisco
3/4oz fresh lime juice
1oz simple syrup
Several drops Angostura Bitters
1 small egg white
Dry shake egg white pisco and lime, add ice and shake vigorously again. Strain into a well chilled cocktail glass and garnish with several drops of Angostura Bitters on top of the foam created by the egg.

*If you're squirrely about using raw eggs in cocktails, see our blog post: The incredible drinkable egg.

Cheers Y'all

Ancho Chile, Beet Greens & Manchego Quiche

"El Quiche",  with optional fried potato topper

I promised myself I would start working with more chiles this year, since these lovely little dried chile bags are at every market in LA.  Thought I'd start with the Ancho Chile, a dried poblano which has a mild flavor, reminiscent of raisin or dried fig. I paired this fig flavor with Manchego, a buttery sheep's milk cheese and some simple sauteed greens. It's quite a twist on the ordinary spinach quiche. Yummm...

1 cup finely chopped beet greens
1/2 cup chopped onion
2 tbs chopped Ancho chile
3/4 cup grated Manchego
1/3 cup milk or cream (almond works great for this)
3 eggs
1 package puff pastry

Soak 1 dried Ancho chile in a bowl of hot water for 30 minutes. Preheat oven to 425, and roll puff pastry to about an 11"-ish square and place in a 9" pie pan (trim the edges).  In a pan, over medium/high heat, saute the chopped onions and Anchos in olive oil, until the onions are translucent.  Then, add the beet greens, allow to wilt for about 5-7 minutes. Whisk 3 eggs and brush the edges of puff pastry with egg wash then add the milk and cream and whisk again. Fold in all ingredients and pour into puff pastry. Bake until crust is gold brown and the eggs are cooked, about 25 minutes.  Let cool for 10 minutes, and enjoy y'all!

Hot Fun In the Summertime.

Thanks to Erica, Steve, and Patti for the Shun knives. They're amazing!!

There has been a lot going on this Spring, here at MiddleBar! We launched MiddleBar Marys!!! I've been attending an amazing preservation class, and am becoming a Master Canner!!! Plus, we up and got married!!

We're keeping the fun going all summer long! Now that wedding season has passed,  I'll finally have some time to get back in the kitchen. Thanks to our peeps, we have plenty of new kitchen tools & techniques to try out.  So, there will be plenty of new recipes as well. You can also follow us on Instagram for previews of some upcoming delights. Look out this summer for a few of our new favorites!