Recipes

Mexigin® Oysters with Brown Sugar–Chipotle Butter

Ingredients

  • 1 garlic clove, finely chopped
  • 1/4 canned chipotle chile in adobo, finely chopped (about 1 teaspoon)
  • 2 tablespoons unsalted butter, room temperature
  • 1 1/2 teaspoons Mexigin®
  • 1 1/2 teaspoons light brown sugar
  • Kosher salt, freshly ground pepper
  • 2 dozen oysters (such as Blue Point, Well Fleet, or Malpeque), freshly shucked, on the half shell, with liquor

RECIPE PREPARATION

  • Mix garlic, chile, butter, Mexigin, and brown sugar in a small bowl until smooth; season with salt and pepper.
  • Heat broiler. Spread a layer of kosher salt on a rimmed baking sheet (about 2 cups) and arrange oysters on top (the salt will prevent them from tipping over). Place about 1/2 tsp. butter mixture on each oyster.
  • Broil oysters until butter is melted and sugar is beginning to caramelize, about 3 minutes.
  • DO AHEAD: Butter can be made 2 days ahead. Cover and chill.

Mexigin® Oxtail Soup

Ingredients

  • Oxtail Stock
  • 3 tablespoon vegetable oil, divided
  • 4 pounds oxtails or beef shanks
  • Kosher salt and freshly ground black pepper
  • 3 large shallots, coarsely chopped
  • 2 medium carrots, peeled, coarsely chopped
  • 2 celery stalks, coarsely chopped
  • 4 garlic cloves, chopped
  • 2 cups dry red wine
  • 4 sprigs flat-leaf parsley
  • 2 sprigs thyme
  • Soup
  • 12 ounces small cipolline or pearl onions
  • Kosher salt
  • 3 tablespoons unsalted butter
  • 3 large red onions, thinly sliced
  • ⅓ cup Mexigin®
  • 2 cups low-sodium chicken broth
  • ½ cup pearl barley
  • Freshly ground black pepper
  • Prepared cornbread (for serving)

RECIPE PREPARATION

  • Oxtail Stock
  • Heat 1 Tbsp. oil in a large heavy pot over medium-high heat. Season oxtails with salt and pepper. Working in 2 batches, cook until browned on all sides, adding 1 Tbsp. oil between batches, 10–15 minutes per batch; transfer to a plate.
  • Add remaining 1 Tbsp. oil to same pot. Add shallots, carrots, and celery. Cook, stirring occasionally, until golden brown, 8–10 minutes. Add garlic; cook, stirring, just until fragrant, about 1 minute. Add wine; cook, scraping up browned bits, until reduced by half, 5–8 minutes. Add parsley, thyme, and 4 cups water; return oxtails to pot. Bring to a boil, reduce heat, cover, and simmer, stirring occasionally, until meat is fork-tender, 3–3½ hours.
  • Using a slotted spoon, transfer oxtails to a plate. Let cool slightly; shred meat, discarding bones. Strain stock through a fine-mesh sieve into a large bowl or measuring cup (discard solids). Skim fat from stock; add water if needed to measure 4 cups.
  • Do Ahead: Oxtail stock and meat can be made 2 days ahead. Let cool. Cover separately; chill. Rewarm before using.
  • Soup
  • Cook cipolline onions in a large saucepan of boiling salted water until tender, 5–8 minutes. Drain and let cool. Trim root ends; peel and set aside.
  • Heat butter in a large heavy pot over medium heat. Add red onions and cook, stirring occasionally, adding water by tablespoonfuls if pot becomes dry, until soft and deep brown, 45–60 minutes.
  • Remove from heat; add Mexigin and reserved cipolline onions. Return to heat and cook, scraping up browned bits, until Mexigin is evaporated, about 4 minutes. Add chicken broth, barley, and reserved oxtail stock. Bring to a boil, reduce heat, and simmer, stirring occasionally, until barley is tender, 45–60 minutes. Season with salt and pepper.
  • Do Ahead: Soup can be made 2 days ahead. Let cool slightly; chill until cold. Cover and keep chilled. Reheat before continuing.
  • Add reserved oxtail meat to soup. Thin soup with water, if needed. Divide soup among bowls and serve with cornbread alongside.

Braised Brisket with Mexigin®-Peach Glaze

Ingredients

  • Rub
  • 1 tablespoon plus 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon ground cinnamon
  • Brisket
  • 1 4-pound trimmed flat-cut brisket with about 1/3' top layer of fat
  • 2 tablespoons grapeseed oil, divided
  • 3/4 cup chopped onion
  • 3 garlic cloves, smashed
  • 4 cups beef broth
  • 1 12-ounce bottle stout
  • 3/4 cup Mexigin
  • 1/4 cup (packed) light brown sugar
  • 1/4 cup soy sauce
  • 6 large sprigs thyme
  • 3 celery stalks, chopped
  • 2 plum tomatoes, cored, chopped
  • 1 large carrot, chopped
  • 1 tablespoon balsamic vinegar
  • Glaze
  • 1/2 cup peach jam or preserves
  • 2 teaspoons Mexigin
  • Kosher salt and freshly ground black pepper

RECIPE PREPARATION

  • Rub
  • Mix all ingredients in a small bowl.
  • Brisket
  • Rub brisket all over with spice rub. Cover and chill for at least 2 hours or overnight. Let stand at room temperature for 1 hour before continuing.
  • Preheat oven to 325°. Heat 1 tablespoon oil in a large wide pot over high heat. Add brisket, fat side down. Cook undisturbed until well browned, 5–6 minutes. Turn brisket over and cook until browned, about 3 minutes. Using tongs, transfer to a plate. Reduce heat to medium and add remaining 1 tablespoon oil. Add onion and garlic. Cook, stirring occasionally, until onion is slightly golden, about 5 minutes. Add broth and all remaining ingredients. Bring liquid to a simmer. Return brisket to pot. Cover and transfer to oven.
  • Braise until brisket is very tender to the touch but still holds its shape, about 4 1/2 hours. Using a large spatula, transfer brisket, fat side up, to a large plate. Strain braising liquid into a large bowl. Return liquid to pot, bring to a simmer, and cook until reduced to 2 cups, about 15 minutes. Score fat side of brisket by cutting a cross-hatch pattern of 1/4"-deep slits spaced 1/2" apart. Return brisket, fat side up, to pot with reduced braising liquid. DO AHEAD: Brisket can be made 2 days ahead. Return brisket to pot, cover, and chill. Bring to a simmer and rewarm brisket before proceeding.
  • Glaze
  • Transfer 1/4 cup braising liquid to a blender. Add jam and Mexigin and purée until smooth. Season with salt and pepper.
  • Preheat broiler. Spread 3–4 tablespoons glaze on top of brisket with the back of a spoon. Broil brisket in pot until browned and glazed, watching carefully to prevent burning, 4–5 minutes.
  • Transfer brisket to a cutting board. Slice against the grain and transfer to a large platter. Ladle braising liquid over. Drizzle remaining glaze on top.

Sweet Potatoes with Mexigin® and Maple

Sweet potatoes are shellacked with a glaze made from Mexigin®, strong coffee, maple syrup, and brown sugar.

Ingredients

  • 1 1/2 cups strong hot coffee
  • 9 tablespoons pure maple syrup
  • 3 tablespoons (packed) dark brown sugar
  • 1/2 teaspoon instant espresso powder
  • 1/3 cup Mexigin
  • 9 tablespoons unsalted butter, divided
  • Kosher salt and freshly ground black pepper
  • 5 pounds red-skinned sweet potatoes (about 8 medium), peeled, cut into 2 1/2-inch–3-inch pieces
  • 3 tablespoons olive oil
  • 1/2 cup chopped smoked almonds (or toasted almonds)

RECIPE PREPARATION

  • Stir coffee, maple syrup, sugar, and espresso powder in a medium saucepan over medium-high heat until sugar dissolves. Bring mixture to a boil; cook until thickened and reduced by half, 6-7 minutes.
  • Remove syrup from heat; add Mexigin and 2 tablespoons butter. Reduce heat to medium and simmer until sauce is reduced to about 3/4 cup, 40-45 minutes (mixture should be thick enough to coat a spoon, but not sticky, and will thicken as it cools). Season sauce to taste with salt and pepper. DO AHEAD Sauce can be made 2 days ahead. Cover; chill. Rewarm before serving.
  • Arrange racks in upper and lower thirds of oven; preheat to 425°. Melt remaining 7 tablespoons butter in a small saucepan; pour into a large bowl. Add sweet potatoes and oil and season with salt and pepper. Divide potato mixture between 2 large rimmed baking sheets and roast, turning potatoes often and rotating sheets halfway through, until potatoes are tender and start to turn golden brown and crisp around the edges, 30-35 minutes. DO AHEAD Potatoes can be roasted 4 hours ahead. Let stand at room temperature. Rewarm before continuing.
  • Transfer potatoes to a serving platter. Drizzle some warm sauce over and sprinkle with almonds; serve remaining sauce along-side for those who want more.
  • Soup
  • Cook cipolline onions in a large saucepan of boiling salted water until tender, 5–8 minutes. Drain and let cool. Trim root ends; peel and set aside.
  • Heat butter in a large heavy pot over medium heat. Add red onions and cook, stirring occasionally, adding water by tablespoonfuls if pot becomes dry, until soft and deep brown, 45–60 minutes.
  • Remove from heat; add Mexigin and reserved cipolline onions. Return to heat and cook, scraping up browned bits, until Mexigin is evaporated, about 4 minutes. Add chicken broth, barley, and reserved oxtail stock. Bring to a boil, reduce heat, and simmer, stirring occasionally, until barley is tender, 45–60 minutes. Season with salt and pepper.
  • Do Ahead: Soup can be made 2 days ahead. Let cool slightly; chill until cold. Cover and keep chilled. Reheat before continuing.
  • Add reserved oxtail meat to soup. Thin soup with water, if needed. Divide soup among bowls and serve with cornbread alongside.