HOFF & PEPPER RECIPES
Toby darling's "Humble with a dash of kanye"
1.5 oz Premium Rum
0.5 oz Cynar
0.5 oz Aperol
1 Bar Spoon Hoff Sauce
Absinthe (preferably in a spray bottle)
Hoff's Dirty Dust (optional)
Mix Rum, Cynar, Aperol and Hoff Sauce to shaker or large glass. Add ice and stir.
Use a separate chilled glass and apply absinthe rinse by spraying lightly. Add ice and pour cocktail through strainer. Garnish with singed rosemary.
NOTE: For an extra kick rim your chilled glass with Hoff's Dirty Dust.
Toby Darling's "Curse of the Fig Leaf"
1.5 oz St. George Pear Brandy
0.25 oz Ardmore Legacy Highland Scotch
0.5 oz of Fig Preserves
0.5 oz of Velo Cold Brew
2 Dashes of Hoff's Smoken Ghost
4 Dashes of Dr. Adam's Aphrodite Bitters
Add all the ingredients and use a cocktail shaker to mix thoroughly. Using a fine strainer pour into the glass of your choice and enjoy!
MONICA SMITH'S BLACK BEAN & SWEET POTATO ENCHILADAS
2 Medium Sweet Potatoes (cubed)
1 Tbsp Olive Oil
1 C Canned Black Beans (Rinsed & Drained)
1 C Corn
1/2 C Green Onions (Chopped)
1/2 C Queso Fresco (Crumbled)
5-8 Medium Corn Tortillas
1/2 Cup Onion (Diced)
2 Cloves Garlic (Minced)
1/2 C Hoff Sauce
1/2 C Vegetable Stock
1 Tbsp Cumin
1 Tsp Chili Powder
1 Tsp Pepper
1 Tsp Kosher Salt
1/2 C Plain Greek Yogurt
1/4 C Fresh Cilantro (Chopped)
Romaine Lettuce (Chopped)
1 Avocado (Sliced)
Preheat oven to 375.
Prepare Filling: Peel and cube sweet potatoes. Coat with olive oil and bake for 25 minutes or until tender.
Make Bean Mixture: In a separate bowl mix rinsed beans, corn, and chopped green onion.
Make Sauce: Add all ingredients into a bowl (or blender) and mix until smooth.
Set one cup of cheese aside for topping. Evenly spoon sweet potato & bean mixture into the center of each tortilla. Sprinkle each with cheese and 1 tablespoon of enchilada sauce. Roll up each tortilla and place side by side in a baking pan. Top with remaining enchilada sauce and spread evenly without pushing over the edges. Top with remaining cheese. Bake at 375 degrees for 20-30 minutes or until cheese is melted and sauce is bubbling. Remove and serve over or beside chopped romaine. Garnish with greek yogurt, cilantro, avocado and lime.