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CATCH’S HERMES COCKTAIL

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CATCH NYC’S HERMES COCKTAIL AS FEATURED IN IT’S BEEN A LONG WEEK, ESSENTIAL HOMME. CLICK THE IMAGE FOR THE FULL ARTICLE. IF YOU MAKE IT AT HOME, TAG IT WITH #EMMEATS SO WE CAN SEE!

Recipe: Hermes

Make 1 cocktail

Ingredients:

  • 2.5 oz. Belvedere Mango Passion
  • 1 oz. Lemon juice
  • 0.75 oz. Orgeat syrup
  • 5 dashes Angostura Bitters
  • Muddled Thai basil leaves

Directions:

  1. Shake all and double strain into a coupe glass.
  2. Garnish the cocktail with Thai basil leaf.
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HOW TO THROW A FANCY CINCO DE MAYO PARTY

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AS FEATURED ON TOWN & COUNTRY, THROW A FANCY CINCO DE MAYO PARTY WITH THIS TUNA TARTARE TACO RECIPE FROM LEXINGTON BRASS. IF YOU MAKE IT AT HOME, TAKE A PICTURE AND USE THE HASHTAG #EMMEATS SO WE CAN SEE!

TUNA INGREDIENTS 

  • 1 lb. Sushi Grade Tuna, diced
  • 3 tablespoons soy sauce
  • 1 tablespoon chives
  • 1 tablespoon extra virgin olive oil
  • Cilantro, finely diced

TO ASSEMBLE

  1. In a large bowl season the diced tuna with the soy sauce, chopped chives, extra virgin olive oil and salt.
  2. While seasoning, place the large bowl over a bowl of ice to keep the tuna chilled.

TACO INGREDIENTS

  • Hard corn tortillas (can use mini tacos as pictured)
  • Hot paprika
  • Salt

TO ASSEMBLE

  1. Warm the taco shells until sizzling.
  2. Sprinkle with paprika and salt.

RED CHILI AIOLI INGREDIENTS

  • 2 cups Kewpie Mayonnaise (available in Asian Grocery stores)
  • 1 teaspoon sriracha
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine vinegar
  • Salt and Pepper to taste

TO ASSEMBLE

  1. In a medium bowl add the mayonnaise, sriracha, sesame oil and rice wine vinegar.
  2. Adjust seasoning with salt and pepper.

PLATING

  1. Mix the tuna together with the soy sauce, chives, olive oil and sea salt and add to the plate.
  2. Add the Red Chili aioli to the plate as design.
  3. Add the Crispy Corn Tacos and garnish with micro cilantro.
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KITCHEN MENTORS

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THANKS TO C-CAP, WATCH HIGH SCHOOL STUDENT EMILY TEPOZ WORK WITH CATCH NYC'S EXECUTIVE PASTRY CHEF THIAGO SILVA ON A CAROUSEL CAKE.

THANKS TO C-CAP, WATCH HIGH SCHOOL STUDENT EMILY TEPOZ WORK WITH CATCH NYC’S EXECUTIVE PASTRY CHEF THIAGO SILVA ON A CAROUSEL CAKE.

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HERMES

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IN CELEBRATION OF ST. PATRICK'S DAY, OUR HERMES COCKTAIL AT CATCH NYC FEATURED BY HAUTE LIVING.

IN CELEBRATION OF ST. PATRICK’S DAY, OUR HERMES COCKTAIL AT CATCH NYC FEATURED BY HAUTE LIVING. CLICK THE IMAGE FOR THE FULL ARTICLE.

Recipe: Hermes

Makes 1 cocktail

Ingredients

  • Belvedere Mango Passion Vodka
  • Angostura Bitters
  • Orgeat syrup
  • lemon juice
  • thai basil leaves

 

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CATCH NYC’S LOBSTER MAC AND CHEESE

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AS FEATURED ON YAHOO! CELEBRITY , THE LOBSTER MAC AND CHEESE AT CATCH NYC IS THE PERFECT COMFORT FOOD.

AS FEATURED ON YAHOO! CELEBRITY, THE LOBSTER MAC AND CHEESE AT CATCH NYC IS THE PERFECT COMFORT FOOD. CLICK THE IMAGE FOR THE FULL ARTICLE.

IF YOU MAKE IT AT HOME, TAKE A PICTURE AND USE THE HASHTAG #EMMEATS SO WE CAN SEE!

Serves 2

LOBSTER MACARONI AND CHEESE

INGREDIENTS

  • 4 oz cooked lobster claw and tail mixed, chopped
  • 8 oz lobster cream
  • 8 oz cooked elbow macaroni, cooked al dente

LOBSTER CREAM

INGREDIENTS

  • 1 qt intense lobster stock

  • 1 white onion sliced thin

  • 8 oz tomato paste

  • 2 roasted garlic bulbs

  • 8 oz white wine

  • 2 tbsp extra virgin olive oil

  • 1 qt heavy cream

    PREPARATION

TO ASSEMBLE

  1. Mix extra virgin olive oil, white onions, and tomato paste in a sauce pot over medium heat for five minutes while continuously stirring.

  2. Add white wine and cook until all the way reduced. Add remaining ingredients, except pasta, and reduce over medium heat by half.

  3. In sauce pot, add cooked macaroni and heat until boiling. Lower heat until sauce is reduced and the pasta is hot.

  4. Season with salt and pepper.

 

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TABLESIDE SURF N’ TURF

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CATCH NYC COOKS UP GOLD LABEL WAGYU BEEF, LOBSTER CLAW AND KOBAYAKI TRUFFLE BUTTER SURF N' TURF SKEWERS TABLESIDE OVER SMOKING COALS.

CATCH NYC COOKS UP GOLD LABEL WAGYU BEEF, LOBSTER CLAW AND KOBAYAKI TRUFFLE BUTTER SURF N’ TURF SKEWERS TABLESIDE OVER SMOKING COALS.

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LEXINGTON BRASS’ SUFGANIYOT PANCAKES

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AS FEATURED ON AM NEW YORK , THE JELLY DONUT PANCAKES AT LEXINGTON BRASS ARE THE TASTIEST WAY TO CELEBRATE HANUKKAH.

AS FEATURED ON AM NEW YORK , THE JELLY DONUT PANCAKES AT LEXINGTON BRASS IS THE TASTIEST WAY TO CELEBRATE HANUKKAH.

IF YOU MAKE IT AT HOME, TAKE A PICTURE AND USE THE HASHTAG #EMMEATS SO WE CAN SEE!

INGREDIENTS

  • 4 oz Pancake batter (use your favorite recipe!)
  • 3 oz Fruit preserves
  • 4 oz Macerated berries (w/ 1 tsp sugar)
  • 2 tsp Lemon Curd
  • Powdered sugar as needed
  • Mint leaves as needed

PREPARATION

  1. Spray Pam in a heated cast iron skillet. Preheat oven to 425 degrees.

TO ASSEMBLE

  1. Pour 1oz pancake batter into skillet and heat for approx 30 seconds until the batter begins to set.

  2. With spoon, pour 2 oz jelly into center of batter.

  3. Pour 1oz batter over jelly/batter mix, and bake at 425 degrees for 9 minutes.

  4. Remove immediately, plate 2 pancakes with berries and lemon curd, mint leaves and powdered sugar.