Palomarfa Recipes

Steps:

• Preheat a grill on medium heat.
• Lightly coat the outsides of the peppers with the olive oil. Flip the peppers over so they make little bowls, spoon a little marinara sauce in the middle of each and cover in cheese. Add toppings as desired.
• Place on the grill until the cheese is melted and the undersides are tender, 10 to 15 minutes.

Steps:

• Quarter the lemon and remove any seeds. Separate the flesh from the rind with a knife and finely chop the flesh; scoop up the juice and flesh and add them to a wide, 6-quart stainless-steel pot. Thinly slice the rind and add it to the pot.
• Quarter the uniq fruits. Separate the flesh from the rind with a knife and finely chop the flesh; scoop up the juice and flesh and add them to the pot. Cut the rind quarters in half lengthwise so they are about 1 inch at their widest point. Slice the rind pieces crosswise into thin strips and add to the pot. Add 6 cups of water and cook over medium-high heat until the mixture comes to a boil. Reduce the heat and simmer for 5 minutes. Allow to cool slightly, then refrigerate the whole pot overnight.
• Bring the pot back to a boil over medium-high heat, then reduce to a simmer, cooking until the rind pieces are tender, about 30 minutes. Stir in the sugar a little at a time until fully dissolved. (This will prevent burning on the bottom of the pot.) Continue to simmer until the mixture is thickened and glossy and an instant-read thermometer reads 220 degrees F, about 35 minutes more. Pour the marmalade into glass jars and cool at least 2 hours before using. Refrigerate, covered.

Steps:

• Preheat the broiler to low heat.
• Rub the inside of each ramekin with garlic, and then fill the ramekins halfway with the cheese. Add 1 tablespoon of the white wine and a drop of Madeira to each ramekin. Sprinkle with pepper. Place the ramekins on the top shelf of the oven and broil until the cheese is melted and the tops are golden brown, 5 to 10 minutes.
• Serve with a fresh baguette and some charcuterie, if desired.

Steps:

• Preheat the grill to high heat.
• Sprinkle the beef with salt and pepper and form into 3 patties. Grill to desired doneness.
• Meanwhile, alongside the beef on the grill, cook the bacon to desired crispness and toast the buns. Fry the eggs sunny-side up on the grill, and then transfer to a plate.
• When the burgers are almost done cooking, top with the cheese curds.
• Top each burger patty with 1 egg, 4 strips of the bacon, 1 lettuce leaf, 2 tomato slices, 3 pickle slices, 5 jalapeno slices, 2 onion slices and 1 teaspoon of the aioli and serve on the toasted buns.

Steps:

• Combine the tequila, lime juice, and salt in a tall glass. Add ice, top off with diet grapefruit soda, and stir.

Steps:

• In a highball glass filled with ice, combine salt, tequila and lime juice. Top with soda. Garnish with lime.

Steps:

• Fill a highball glass two-thirds full with ice. Slowly pour in about 2 oz. grapefruit soda, filling glass about one-third full. Add 1½ oz. blanco tequila, ½ oz. lime juice, ¼ oz. grapefruit juice, and a pinch of kosher salt. Top with remaining grapefruit soda, stir gently, and garnish with a grapefruit wedge or slice.

Steps:

• Fill a highball glass with ice (dip the rim in salt first, if you like). Add tequila and lime juice, then top with grapefruit soda. Stir ingredients together gently. Garnish with a wedge of lime.