Welcome to the Brokerlink Big Easy!

Let’s head to the south for Christmas and explore the tastes of Mexico and New Orleans.

Download all the information you’ll need for the class including the pre-class prep list (roughly 30 mins prep). Pre-prep is key as we have an amazing menu but it does depend on how much is done before hand, even the night before if you like. Print out the recipes if you can.

  • Heads up among other items there is a marinade you’ll want to do the night before or a couple hours ahead.

Chef Joey will take us through each item step-by-step. No one will be left behind. We welcome cheers and heckling of Chef Joey, and others!

We have also paired these dishes with wine that will heighten the experience!

CLICK HERE FOR ZOOM LINK Meeting ID: 860 7275 9748. Passcode: 559985

Jump on Zoom anytime after 1:20pm and we’ll get started at 1:30pm MST sharp!

“Algo Extra”

You are welcome to purchase your tortillas OR you can make them yourself before class. We won’t be covering it in class.

Recipe - Homemade Tortillas

Chef Joey has paired your meal with a couple of wine choices.

“I love to match wine and food together, individually each item may be delicious but a great food and wine pairing creates an experience that can be magical.”

Wine Selection:

  • Luigi Bosca Malbec - 418038 - This 92 point wine (WS) has aromas of red fruit and spice notes. It is refreshing and voluptuous in the mouth, with fine and gentle tannins. This beautiful Argentinian Malbec will pair perfectly with the cajun spices and have enough weight to stand up to the protein making it a perfect choice for this dinner.

  • Fonseca Late Bottled Vintage 2014 - 729152  – What a classic pairing, ruby port and dark chocolate!  Rich, structured and elegant featuring luxuriously spiced flavors of dark plum, chocolate and blueberry. Smooth finish with plenty of minerality and a touch of pepper.

Dessert Pairing

  • Taylor Fladgate 10 yr Tawny

    An exceptionally fine old tawny blend, aged for 10 years in oak casks. Elegant and smooth, combining delicate wood notes and rich mellow fruit, it is bottled for immediate drinking. A superb dessert wine, particularly with dishes made with chocolate, coffee or almonds, Taylor's 10 Year Old Tawny may also be served at the end of the meal in the same way as Vintage Port. 

Hurricane

You’ve got some amazing wine paired for the class, but If you want to kick off the class with a cocktail, you can make a Hurricane. A cocktail often sipped strolling along Bourbon Street.

  • 1/4 cup plus 2 Tablespoons 3 ounces, 85 ml light rum

  • 1/4 cup plus 2 Tablespoons 3 ounces, 85 ml dark rum

  • 3 Tablespoons fresh lime juice

  • 3 Tablespoons fresh orange juice

  • 1/4 cup plus 2 Tablespoons 3 ounces, 85 ml passion fruit juice

  • 3/4 Tablespoons simple syrup*

  • 3/4 Tablespoons Grenadine syrup

  • Orange slice and cherry for garnish optional

Instructions

  • Combine all ingredients except for orange slice and cherry in a pitcher. Stir to combine. Pour through wire mesh strainer into glass filled with crushed ice.

  • If desired, garnish with orange slice and cherry.

    You can make your own simple syrup by combining equal parts of water and granulated sugar in a small saucepan. Heat to boiling, stirring occasionally, until sugar is dissolved. Cool completely.

Cabin Brewing Beer Pairing

We’ve partnered up with Cabin Brewing Co. and Chef Joey has paired this dinner with their Super Saturation or with their Luminosity.