West Palm Beach’s summer foodie kick-off is right around the corner: The Pairings Food and Wine Event will take place May 30 in downtown West Palm Beach. To get the taste buds amped, a few participating eateries have shared with us recipes for readers to try at home. Cabana Nuevo Latino and Duffy’s share some of their best cocktails and bites to get the Pairings party started.
For starters, head to Cabana Nuevo Latino for a citrusy before-dinner drink, the Caipirinha.
- 2 oz. Leblon Cachaça
- 2 tsp. fine sugar
- 3 small lime wedges
In a cocktail tin, muddle lime and sugar. Add Leblon and a scoop of ice; shake vigorously. Pour into a lowball glass.
For a small bite, Duffy’s serves up a recipe for Korean beef tacos and a side of margarita to keep the party going:
Korean Beef Tacos with Cilantro Onion Relish and Hot Chili Garlic Sauce
Yields approximately 8-12 tacos
- 1 pack of small flour tortillas
- 1 small jar of Tuong Ot Toi Viet-Nam hot chili garlic sauce
- 2 limes
- 1 lb. beef tenderloin tips, sliced very thinly into small, bite-sized pieces
For the cabbage mixture:
- 1 small head of green cabbage
- 1 small head of red cabbage
For the marinade:
- ½ cup soy sauce
- 1 oz. sesame oil
- 1 tbs. fresh chopped garlic
- 1½ tbs. brown sugar
- ¼ cup rice wine vinegar
- ¼ tsp. black pepper
- ¼ tsp. sea salt
For the cilantro onion relish:
- 1 large red onion, diced small
- 1 bunch cilantro, fresh chopped leaves only
- ½ tbs. rice wine vinegar
- 2 limes
- ½ tsp. sea salt
For the marinade, combine all the ingredients into a mixing bowl. Add the beef tenderloin and marinate under refrigeration for four hours. Drain off the excess marinade once properly marinated.
For the cilantro onion relish, combine all ingredients into a mixing bowl and mix together.
For the cabbage mix, finely slice 1 cup of green cabbage and ½ cup of red cabbage and mix together.
Warm the tortillas in a large pan and set aside. In a medium-high temperature sauté pan, sear the marinated beef tenderloin for 1 minute. Season with sea salt a fresh ground pepper. Cook medium-rare to medium and set aside. Don’t overcook. Place one tortilla flat on a plate. Next, place two heaping tablespoons of shredded cabbage in the middle of the taco. Place two heaping tablespoons of beef tenderloin on the cabbage. Continue building by placing a level tablespoon of the cilantro onion relish and finish with ½ teaspoon of chili garlic sauce (be careful—it is very hot). Season the taco with sea salt and fresh ground white pepper. Garnish with a lime wedge. Repeat with the remaining ingredients. Enjoy.
Ultimate Patron Margarita
- 2 oz. Patron Silver Tequila
- ½ oz. triple sec
- Dash of fresh lime juice
- 1 oz. sour mix
In a cocktail tin, add Patron, triple sec, lime juice and sour mix; shake vigorously (no ice). Salt rim of a margarita glass, and fill heavily with ice. Pour cocktail tin contents over the ice creating a foamy head on the drink. Top with a floater of Gran Marnier.