Recipes from Pixel Virtual Festival 2021

Posted by Anna Hilliar on

Below are some recipes that are featured on Pixel Virtual Festival 2021. We invite you to make them with us.

 

 

MINT CUCUMBER SMASH (zero-proof cocktail)

Created by Bass Coast Cantina Manager and Red Light Ramen Bar Owner:   Korina Langevin 

  • 5 dashes angostura 
  • 1/2 oz simple syrup
  • 10 mint leaves
  • 1/2 lime, cut in cubes 
  • Soda water 

In a tall rocks glass, muddle mint and lime. add simple syrup. add ice. add soda water to top.  

 

THE SUN OF THE MORNING

Created by Bass Coast Beverage Manager and El Segundo partner: Jason Laidlaw

  • 60 ml 100% agave blanco tequila (Cazadores for Preference)
  • 60 ml fresh squeezed grapefruit juice
  • 15 ml oz fresh squeezed lemon juice
  • 15 ml honey syrup (see recipe)
  • 2 dashes angostura bitters (optional)
  • soda water
  • mint

In a tall glass filled with ice combine ingredients and stir, top with soda, garnish with mint.

Honey Syrup: add 250 ml water to a saucepan, bring to a boil on medium heat, stir in 250 ml honey, remove from heat, let cool.  Will keep 3 weeks in the refrigerator

 

CAMPFIRE COOKING WITH THE BASS COAST GIRLS 

CAMPFIRE ROASTED POTATOES

  • 15 small new potatoes
  • 1 head of garlic, peel each clove
  • ¼ cup butter
  • ¾ teaspoon ground black pepper
  • salt to taste

 METHOD:

  • Toss together the potato, whole garlic, butter, pepper, salt, and Parmesan cheese in a large bowl, or a resealable bag. Remove from bowl or bag, and wrap in several layers of aluminum foil, sealing the edges well.

  • Cook on a wire rack (or on a rock in the fire) over the hot coals of a fire, flipping over midway through cooking, until the potatoes are tender; about 30 to 40 minutes. Alternatively, the potato packet may be baked on a cookie sheet in a 350 degrees F (175 degrees C) oven.
  •  

    SALMON EN PAPILOTTE  

    • 1 fennel bulb, sliced thin
    • 1 leeks (cut green ends 3 inches of length of each piece of fish)
    • 4 6-ounce portions of fresh salmon fillets (skinless is best)
    • Kosher salt
    • Freshly ground black pepper
    • White Wine (to taste)
    • 12 very thin slices of whole lemon (from 1 to 2 lemons)
    • Several sprigs of fresh fennel fronds
    • 8 cherry tomatoes
    • 2 Tbsp butter
    • 4 12x18-inch pieces of parchment paper (can sub aluminum foil if you don't have parchment paper or if you are cooking on a fire)

    Method

    1. Preheat oven to 350°F (175°C) or build a fire.
    2. Create a crease in parchment paper:
      Lay down a square of parchment paper ( OR FOIL ) on a flat surface. Fold the parchment in half to create a crease, then open it up again.
    3. Layer leeks, fennel, salmon, fronds, lemon, butter and tomato on parchment below the crease:
      Place several slices of fennel bulb below the crease of the parchment paper in a mound, and sprinkle with salt.
      Place one fillet of salmon on top of the fennel bulb slices. Squeeze fresh lemon juice over the salmon (anywhere from a teaspoon to a tablespoon, or to taste). Sprinkle the salmon generously with salt and pepper.
      Lay sprigs of fennel fronds over the salmon. Lay 3 thin slices of lemon over the fennel fronds and salmon (more if you want). Or you could put the lemon sliced down first and top with the fronds, your choice. I think the slices on top look better. Dot the top with butter.
    4. Fold the parchment over the salmon and secure close:
      There are several way that you can accomplish this.
      One easy and particularly attractive way is to fold a corner near the folded edge of the parchment paper into a triangle. Then about halfway down that triangle, fold another triangle over the previous triangle.

      Working down and around the parchment edges, you can create folds all around the edges. When you come to the last folded edge, tuck the corner under the parchment.

      There is an excellent video available that shows this technique here: How to Wrap Fish in Parchment. This technique works well with individual portions.
      You may find it easier to wrap a large (multi serving) fillet in the following way. Arrange the fillet so that its long side is facing you, and the two shorter ends are to the left and right. Then lift up the parchment edges closest to you, and furthest from you, bring them together, and fold them over a few times. Then tuck the left and right edges under the fillet.
    5. Bake:
      Place on a roasting pan or baking sheet. Bake at 350°F for 20 minutes. OR put foil packet in the camp fire.
      Serve immediately. To serve, you can either carefully transfer each salmon fillet and mound of fennel slices to individual plates, or you can serve the salmon in the pouch itself, on a plate.
      To eat, you can either unwrap the pouch, or cut through the top with a sharp knife to expose the salmon inside.

     

    S'MORES: 3 WAYS 

    CANDIED BACON S'MORES

    Ingredients:

    • Bacon
    • Salted Caramel Dark Chocolate
    • Marshmallow
    • Graham Crackers

    Items required

    • Aluminum Foil
    • Sticks for roasting marshmallows

    How to Candy Bacon 

    Coat some strips of bacon with brown sugar, place on an aluminum foil-lined baking sheet, and bake in a 375 – 400°F oven for about 15-25 minutes,  OR wrap in foil on a campfire for 10 - 15 minutes until the bacon is crispy.  Transfer to some paper towels to cool, and boom… candied bacon.

    1. Prepare a campfire. Allow the fire to simmer down so the logs are red hot embers rather than a roaring fire of flames.
    2. Break one long graham cracker in half horizontally to make two squares. Break the chocolate bar to fit one graham cracker square, leaving the other graham cracker square open to use as the top. Set aside.
    • Place a marshmallow on a stick and hold it over the heat, rotating often, until the marshmallow is golden brown (or dark brown or burnt, if you prefer!) and the inside is gooey.
    • Remove the marshmallow from the fire and place it on top of the chocolate. Top the marshmallow with the second graham cracker square. Eat it sandwich style and enjoy a classic treat!

     

    RICE MOCHI S'MORE

    • Mochi ( instead of marshmallow)
    • Dark Chocolate
    • 4 Cherries cut in half 
    • Thin ricecake

    Roast mochi over the fire until the skin starts to brown or mottle. 
    Place a piece of  dark chocolate onto one thin rice cake. Top with roasted roasted mochi and drizzle with reserved berry sauce. Enjoy!

     

    ROASTED BERRY S'MORES

    • ½ pint Blackberry
    • ½ pint Blueberries 
    • Sumac
    • Marshmallows
    • waffle cookies
    • Salted Dark Chocolate

    How to roast the berries: 

    Make a packet with foil, put the berries in a tin foil packet. Make sure the juice won’t run out. Place berry filled packet on the fire for 10 -20 minutes until the berries are heated. 

    Directions for oven:

    Preheat oven to 450 degrees. In a large bowl, toss together berries, and sumac. Spread onto a rimmed baking sheet and bake for 20-25 minutes or until the fruit is soft and tender. Allow to cool.

    Assemble S’mores:

    Roast a marshmallow until golden brown and gooey. Place a piece of milk chocolate onto one waffle cookie. Top with roasted marshmallow and drizzle with reserved berry sauce. Top with second waffle cookie. Enjoy!

     

     


     




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