Saturday, November 12, 2005

Rosa Mexicano

Long story short, was invited to attend a 'dress rehearsal' at Rosa Mexicano, before their public opening. It was a great experience, with good company. We got to have more than our fair share of Pomagranite Margaritas, appetizers, entree & dessert...on the house...all so the staff could get use to the flow of the restaurant.

I signed up on their mailing list and have been recieving emails and brochures regularly.

I recieved on the other day with something I thought might be nice to have...for something!?!

Pomegranate Reduction
Reduccion de Granada

Makes: a litte more than 1/2 cup, but it is very strong so you only need to use a little for a lot of flavor.

1 tsp Olive Oil
1/2 small white onion, finely chopped
1 large garlic clove minced
1/4 tsp red chili flakes
1 pinch dried thyme
3 bay leaves
2 whole cloves
2 turns fresh cracked black pepper
2 cups pomegranate juice
4 tsp sugar
small pinch salt

In a small saucepan, saute the onion in the olive oil until translucent. Add the garlic, thyme, bay, black pepper, cloves and chili flakes. Cook for 1 minute more.

Add the pomegranate juice, sugar and salt, bring to a boil.

Reduce heat to medium and boil for 35/40 minutes or until it is 3/4 cup.

Strain through a fine sieve, pushing hard to obtain as much liquid as possible. Let cool and use later. Store in a jar or dish well covered ifor several days, or even weeks in the refrigerator. Perfect as a sauce for grilled beef, pork or chicken.


ScottE. said...

PS: if you want to make their Pomegranate Margarita:

2oz Patron Silver Tequila
1/2 oz Triple Sec
1 oz Fresh Lime Juice
1 TB Fresh Pomegranate Juice

Mix all in blender until smooth. They note in this brochure, that this is different from what they serve in the restaurant...which explains the's like crack home....they are missing something!

DC Food Blog said...

That is definitely going to be part of my repetoire. Another great thing is to make pomegranate kir royales. THe sourness of the pomegranate highlights the acidity of the sparkling wine.