It is a dream come true to be able to know and support the mentor that has shaped your mentality in the kitchen. The first book I purchased when I began at the Culinary Institute of America in 1976 was La Technique by Jacques Pépin. He has been an influence ever since. Brochettes are easy and fun to serve at a party—soaking the skewers in water for one hour before using helps prevent them from burning while cooking—and to go along with them I crafted the Herradura Refresher. Tall, cold, sweet, but with just the right amount of acid, it’s especially welcome on a hot day in hot Las Vegas. I think you’ll enjoy it.

Herradura Refresher & Grilled Lamb and Chicken Brochettes

Recipe details

Serves

1 cocktail, 2-4 servings

For the Herradura Refresher

Ingredients

Method

  1. Fill a tall glass with ice. Pour over the Tequila Herradura Reposado, limeade, and top with soda water. Serve immediately.

For the Vinaigrette

Ingredients

  • ½ cup garlic, chopped
  • ½ cup ginger, peeled and chopped
  • ½ cup fresh turmeric, chopped
  • 1 cup apple cider vinegar, preferably Bragg
  • ½ cup liquid aminos
  • 1 cup flax seed oil
  • 3 tablespoons toasted sesame oil

Method

  1. In a glass jar with a tight-fitting lid, combine the garlic, ginger, turmeric, vinegar, liquid aminos, flax seed and sesame oil. Shake well and let stand at room temperature for 24 hours before refrigerating.

For the Brochettes

Ingredients

  • 8 ounces lamb loin chops
  • Vinaigrette, recipe above
  • 2 boneless and skinless chicken breasts, about 6 ounces each
  • 1 large red bell pepper, cut into 1-inch squares
  • 1 large yellow pepper, cut into 1-inch squares
  • ½ large red onion, cut and separated into 1-inch pices
  • 1 large zucchini, halved lengthwise and cut into ½-inch slices
  • ½ small ripe pineapple, cut into 1-inch cubes
  • Salt
  • Tarragon or rosemary leaves, chopped, for garnish
  • Rice, for serving

Method

  1. Cut the meat from the lamb chop bones and arrange in a single layer in a shallow dish. Pour about 2 ounces of the vinaigrette over the meat, being sure they are well-coated. Cut the chicken breasts into 2-inch cubes and arrange in a single layer in a shallow dish. Pour about 4 ounces of the vinaigrette over the chicken. Cover and refrigerate both containers and marinate for 6 to 8 hours.
  2. Alternate the meat or chicken and the vegetables on the skewers. Set on a tray and drizzle over more of the vinaigrette, coating the vegetables; sprinkle lightly with salt. Cover and allow to come to room temperature before grilling.
  3. Cook over indirect heat on your grill (either charcoal or gas) for 10-12 minutes. If using direct heat turn the skewers as they caramelize and brown. I usually remove them when the internal temperature of the chicken breast reaches 150 degrees. Remove from the grill and allow them to rest for about 5 minutes. Serve over rice with a final drizzle of the vinaigrette and scattering of tarragon or rosemary. Enjoy!

Please Drink Responsibly.