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Gazpacho

gazpacho

 

Ingredients

  • 6 large heirloom tomatoes, all varieties and colors diced into ¼ inch cubes
  • 1 medium sweet onion, cut into ¼ inch cubes
  • ¾ English or hothouse cucumber, peeled and cut into ¼ inch cubes
  • 1  red bell pepper, cored, seeded and cut into ¼ inch cubes
  • 1 yellow bell peppers, cored, seeded and cut into ¼ inch cubes
  • 1 green bell pepper, cored, seeded and cut into ¼ inch cubes
  • ¼ cup fresh cilantro, roughly chopped
  • 2 tbsp. red wine vinegar
  • 1 lemon, juiced
  • ½ tbsp. Tabasco
  • Kosher salt and freshly ground black pepper
  • ¼ cup extra-virgin olive oil
  • 8 tbsp. aged balsamic vinegar

Preparation

  1. In a bowl, combine tomatoes along with onion, cucumber, and peppers.
  2. Add cilantro, red wine vinegar, lemon juice, and Tabasco.
  3. Add a few pinches of salt and black pepper.
  4. Using a blender pulsate all vegetables into a viscous soup consistency, leaving some texture.
  5. Add oil in small increments, tasting as you go.
  6. Refrigerate for at least 1 hour before serving.
  7. Ladle soup into bowls and drizzle with balsamic vinegar.

Butcher’s Cuts: $25.2

Skirt Steak: Cowboy Marinade “Aka Ushi Cattle”
Tri-Tip: Santa Maria Rub Niman Ranch  “All Natural”
Flank: Garlic & Lemon Snake River Farms “Black Wagyu”
Hanger: Fresh Herbs “USDA Natural Prime”


 

CUT TO ORDER “AKA USHI BEEF” By the oz. Price

Bone-in New York Strip
Tomahawk Rib-Eye
Porterhouse

SPENCER STEAK
“Double RR Ranch”
Made Famous by Jocco’s since 1917! This old school cut of beef is an all-time favorite!

RIB EYE CAP

“Double RR Ranch” (Limited Quantities)
The absolute best part of the rib eye.

BOHEMIAN STEAK

“Snake River Farms American Kobe”
Another old-school Chicago stockyard cut