Marlin Magazine: The Catch

The Catch MEDITERRANEAN STYLE

S P O N S O R E D

Live Fire Flavor

Redefining what is possible . . .

C O N T E N T

The Catch MEDITERRANEAN STYLE

Ah, the Med: the Great Sea. The White Sea. The Internal Sea. The Middle Sea. What a wonderful place to dream about. Most thoughts about the Mediterranean invoke unyielding gifts of beauty: the lush but rugged coastline of Italy’s island of Capri, the white cubical houses teetering on the cliffs of Santorini in Greece, or even the famous castle fortress that sits on the highest ground of Peñiscola, Spain’s historical quarter.

Now imagine yourself dining alfresco at some quaint cafe in the Old Town District—Le Suquet—of Cannes, France, waiting for le serveur to set something you’ve never eaten before in front of you. Somehow knowing it’ll be delicious, you take in the views as the sun sinks behind you. It’s an especially precocious vision and one that tends to linger, thankfully, much like the scent of the wildflowers and herbs that drift offshore with the trade winds.

While such descriptive writings of travel editors can make your innermost dreams even dreamier, momentous places such as these are stuck somewhere between antiquity and the modern age. They are no doubt some of the most vacay-worthy on Earth, but what makes the Med a veritable culinary playground is that its cuisine is born of climatic perfection—one that has been fused, copied and revered around the world many times over. And deservedly so.

As introspective as the Mediterranean region is, we naturally decided on it for inspiration in this year’s edition of The Catch. To help us further your interest in the unique flavors you’d likely find along these bountiful shorelines, we enlisted chef Meredith Ouzounian’s talents to create and bring to life the recipes found within these pages. It is one of the most Med-esque menus we’ve sampled along the 40th parallel, and each dish can be easily reproduced at home.

So, if this has you on hold for the next available travel agent, then good for you. But if you prefer to sample the table fare ahead of time, then you’re also in luck, thanks to Ouzounian, the Big Green Egg, Second City Prime Steak and Seafood, Melissa’s Produce, and New York Shuk.

By the way, I’m always open for an invitation, if you’re so inclined.

I’ll bring the Tito’s.

No other cooker can match the flavor, quality and versatility of the Big Green Egg. With seven sizes to choose from, there is an EGG to fit any lifestyle, anywhere, anytime.

GRILL | ROAST | SMOKE | BAKE

Founded in 1974 • biggreenegg.com Photo by Cole Alcock. Shot on location at Playa Los Cerritos, Baja California Sur, Mexico. Used with permission.

Introduction by Capt. Jen Copeland / Menu curated by Meredith Ouzounian / Photography by Jon Whittle Food purveyed by Second City Prime Steak and Seafood, Melissa’s Produce, and New York Shuk

Recipes

The Catch Grilled Octopus With Gigante Beans, Herbs and MustardPancetta Vinaigrette Serves 4 When prepared with care, the octopus can be one of the best melt-in-your-mouth food choices.

However, when put to the coals, the mild flavor intensifies and lends a slightly smoky flavor with ­beautifully caramelized skin.

1½ lb. cooked octopus tentacles ½ cup cooked gigante beans 2 Tbsp. fresh parsley, finely chopped 2 Tbsp. fresh oregano, finely chopped 2 Tbsp. fresh basil, finely chopped 1 Tbsp. fresh thyme, finely chopped 1 Tbsp. chives, finely chopped 1 Tbsp. capers, roughly chopped 1 Tbsp. whole-grain mustard 2 tsp. honey 4 oz. pancetta, small cubes 2 Tbsp. red-wine vinegar 1 lemon, zested and juiced 2 celery stalks, small dice 1 large shallot, small dice 2 cloves garlic, grated 2 Tbsp. extra-virgin olive oil, divided in half Salt and fresh-cracked black pepper

Tito’s Grackle The blood-orange juice and bitter herbal notes wonderfully offset the sweetness of the octopus—simple but delicious.

1½ oz. Tito’s Handmade Vodka ½ oz. bitter herbal liqueur 2 oz. fresh blood-orange juice 1 piece orange peel

Add juice, liqueur and vodka to a rocks glass with ice, and stir; garnish with the orange peel.

P R E PA R A T I O N In a medium skillet on mediumhigh heat, add 1 tablespoon of olive oil. Add pancetta, and cook for about 3 to 5 minutes until browned.

Turn off the heat, and fold in celery, shallot and garlic. In a container, place all of the contents from the skillet, along with the capers, ­mustard, honey, red-wine v­ inegar, lemon juice and zest. Set aside, ­covered with a lid or plastic wrap.

Heat the grill to 400 degrees, with direct heat on a grated grill. Coat the octopus with the ­remaining olive oil; season with salt and ­pepper. Grill the octopus on all sides to create a nice char. Once the ­octopus is charred, add to a serving plate, and finish with a drizzle of the ­v inaigrette, gigante beans, and top with fresh herbs.

Grill-Roasted Whole Branzino Serves 4 Branzino, or seabass, is an Italian staple. It is white in color, very flaky, mild on the palate, and perfect for serving whole. Lemons are a natural accompaniment—ours are charred for extra smokiness—and the garlic, rosemary and olive oil lend the Spanish coastal vibe we’re looking for.

2 whole branzino, gutted 2 small Yukon gold potatoes, sliced into ⅔-inch-thick rounds ½ lemon, sliced into ¼-inch rounds ¼ cup extra-virgin olive oil 3 cloves garlic, smashed 2 sprigs rosemary, leaves finely chopped 4 bay leaves Salt and fresh-cracked black pepper P R E PA R A T I O N Heat the grill to 400 degrees with direct heat on a grated grill. In a small pot on low heat, add olive oil, garlic, rosemary and bay leaf. Heat to steep flavors into oil; turn off the heat, and set aside.

In a medium pot, add potatoes and then water to cover; simmer for 8 to 10 minutes to par-cook p ­ otatoes.

Toss the lemon and potatoes in ­garlic-herb olive oil; season with salt and pepper.

Fill the branzino bellies with the lemon and potatoes, drizzling the remaining oil over the outside of the fish; season with salt and ­pepper. Grill the branzino on both sides until cooked through and the skin is charred and crispy.

Tito’s Chilton Anything sparkly and lemony you can whip up to go with branzino will be a hit out of the park, but we’re partial to this simple one.

1¼ oz. Tito’s Handmade Vodka 3 oz. sparkling water 1½ oz. fresh lemon juice Salt, for the rim

Add vodka and lemon juice to a c­ ocktail shaker with ice, and shake. Strain over fresh ice into a salt-rimmed glass. Top with ­sparkling water and a lemon slice.

Recipes

The Catch Grilled Butterflied Langoustines With Brown Butter and Pine Nut Gremolata

Love, Tito’s

Serves 4 Once you’ve eaten a langoustine, you’ll never eat a regular-size lobster again. These mini versions look like a cross between a crayfish and a prawn.

Technically they are part of the lobster family and, luckily for us, are in season year-round; unluckily, they are expensive, and the meat is time-sensitive. But they’re worth every bit of maintenance and inconvenience.

6-8 whole langoustines, tail split 4 Tbsp. salted butter 2 Meyer lemons, cut in half ¼ cup toasted pine nuts, roughly chopped ¼ cup fresh basil leaves, finely chopped ¼ cup fresh mint leaves, finely chopped 2 garlic cloves, finely minced 1 small shallot, finely minced Salt and fresh-cracked black pepper P R E PA R A T I O N Heat the grill to 400 degrees, with direct heat on a grated grill.

In a small saucepan on high heat, brown the butter, stirring constantly; remove pan from the heat, and set aside.

Brush langoustines with brown ­butter, and season with salt and pepper. With the shell side down, place the langoustine on the hot grill, along with the Meyer lemons, flat surface down. Grill langoustines for 10 to 12 minutes, or until the meat is opaque; grill the Meyer lemons until charred on one side, about 8 to 10 minutes. Serve plated, meat side up, topped with the gremolata and charred lemons.

Tito’s RaspberryLimoncello Float You can’t just throw together homemade limoncello—it has to be nurtured, just like the langoustines. We suggest a minimum sit time of 10 days to get the flavor profile just right for this simple, dessertlike cocktail.

FOR THE LIMONCELLO 500 ml. Tito’s Handmade Vodka 1-2 cups simple syrup 4 lemons

For the Gremolata In a medium bowl, place pine nuts, garlic, shallot, basil, mint, remaining brown butter, salt and pepper. Once the lemons have cooled enough to handle, remove any seeds, and finely mince one of the lemons; add them to the bowl, and stir to combine well. Reserve the second lemon for serving.

Carefully peel the lemons, avoiding the white pith. Combine vodka, simple syrup and lemon peels in an airtight glass container. Let sit in a cool, dark place ­u ndisturbed for up to 14 days. When ready, strain through a cheesecloth into a clean glass bottle, cap, and store in the freezer for up to three months.

FOR THE FLOAT ½ pint raspberry sorbetto 1½ oz. limoncello 8 oz. prosecco

Scoop the sorbetto into a frozen glass, and add the limoncello. Slowly top with the ­prosecco. Garnish as desired.

uring the early days, Tito’s Handmade Vodka founder and master distiller, Tito Beveridge, was approached by a local Austin nonprofit, asking if he would donate a few cases of vodka for a fundraising event. He agreed, and showed up with several cases in tow, simply requesting: “If you like it, tell 20 of your closest friends.” And they did.

Sure, the organizers and attendees talked about how much they liked the vodka, but they also spread the word about Tito’s support for their event and their organization’s mission. One friend told another, and then another, until the phone was ringing with similar requests. And just like that, philanthropy became part of the Tito’s Handmade Vodka business model.

Over the years, this small, localized gesture has evolved into a nationwide movement, creating the mantra “Love, Tito’s”—a salutation used every time a member of the Tito’s Team reaches out to extend a hand, to make a difference, or to say, “Thank you for inviting us to help the cause.”

Today, Tito’s empowers employees, customers and fans to make the world a better place through Love, Tito’s. This program is the philanthropic heart of Tito’s, and turns spirits into love and goodness by joining forces with nonprofits across the country to support fundraising events, participate in service projects, and give back to their communities in meaningful ways.

From disaster relief to animal welfare to supporting the military and veterans, Love, Tito’s is ready to lend a hand wherever it’s needed most.

In Florida, Love, Tito’s teams up with hundreds of dedicated nonprofits throughout the state each year that are working to positively impact their communities every day, such as Miami’s Camillus House, the Humane Society of Broward County in

Fort Lauderdale, the Educational Foundation of the Florida Restaurant & Lodging Association, and many more.

Love, Tito’s works alongside these organizations by supporting their events through signature cocktails, auction items, Yappy Hours and more, as well as volunteering time and talent to further their missions and amplify the great work these nonprofits are doing for the communities that they serve.

To learn more about Love, Tito’s, or to request a donation for your 501(c)(3) organization, please visit lovetitos.com.

“Thank you for inviting us to help the cause.”

Recipes

The Catch Charred Vegetables With White Bean and Tahini-Yogurt Dips Serves 4 Talk about your perfect starter. Grilled vegetables served alongside pita, sundried-tomato white-bean dip, and a tahini lemony-herb yogurt sauce almost sounds like a meal to us, if you don’t like to share.

We’ll think about it.

SUN-DRIED-TOMATO BEAN DIP

1 18.5 oz. can chickpeas, rinsed and drained 1 18.5 oz. can cannellini beans, rinsed and drained 2 cloves garlic 1 lemon, zested 6-8 sun-dried tomatoes ¼ cup extra-virgin olive oil Salt and fresh-cracked black pepper TAHINI-YOGURT DIP

2 cups full-fat, Greek yogurt 2 Tbsp. tahini 1 lemon, juiced 2 cloves garlic 2 Tbsp. fresh dill 2 Tbsp. extra-virgin olive oil Salt and fresh-cracked black pepper VEGETABLES

½ 1 1 1 4 2 4 ½

Tito’s Green Ginger Tito’s calls this cocktail its “lucky ­libation.” Now we do too (wink-wink).

1½ oz. Tito’s Handmade Vodka 3 oz. ginger ale ½ oz. fresh lime juice 3 cucumber slices, additional ribbons for garnish 2 mint leaves, additional leaves for garnish 2 basil leaves

Gently muddle cucumber slices, mint and basil in a cocktail shaker. Add vodka, lime juice and ice. Shake well, and strain into a highball glass with fresh ice. Top with ginger ale, and garnish with a cucumber ribbon and mint leaves.

head cauliflower florets zucchini, ¼-inch-long slices yellow squash, ¼-inch-long slices eggplant, ¼-inch-long slices artichoke hearts Tbsp. extra-virgin olive oil pita bread rounds cup Kalamata olives

P R E PA R A T I O N For the Bean Dip In a food processor, blend all ingredients until smooth. Place in a serving bowl.

For the Yogurt Dip In a food processor, blend all ingredients until smooth. Place in a serving bowl.

For the Vegetables Heat the grill to 400 degrees with direct heat and a grill grate. Drizzle all of the ­vegetables with olive oil, and season with salt and pepper. Grill vegetables for ­approximately 3 to 5 minutes on each side to cook through and char on all sides. Grill pita rounds on both sides for ­approximately 3 minutes to warm through; cut pita into triangles, and place in a clean towel to keep warm. On a large serving board, place grilled vegetables, Kalamata olives, pita bread and the two dips.

Tito’s Muscat Grape Crush We chose muscat grapes because they were in season, and because the skin is wafer-thin and bursting with sweetness, tasting similar to lychee. You’ll love this, we promise.

FOR THE PUREE

1 lb. muscat grapes ¼ oz. fresh lime juice FOR THE CRUSH

2 oz. Tito’s Handmade Vodka 1¼ oz. grape puree ¾ oz. fresh lime juice ¼ oz. simple syrup 2 lime wedges 4 muscat grapes

Make the puree: Pull grapes from the stems, reserving 4. Place the grapes in a blender with ¼ ounces of lime juice, and blend. Push the puree through a fine sieve using the back of a spoon. The unused puree can be frozen for future use.

Make the cocktail: Add vodka, strained grape puree, lime juice, simple syrup, ice and the 4 grapes to a cocktail shaker.

Shake well and pour into a rocks glass.

Sumac and Red Wine Lamb Chops With Bulgur Pilaf and Spring Onion Salad Serves 4 Anything marinated in red wine and chili is probably going to be amazing. When it’s grilled petite cuts of lamb, we’re all in. The bulgur spin on pilaf makes this dish very Eastern Mediterranean.

LAMB AND MARINADE

8 1½-inch-thick T-bone lamb chops ½ cup red wine 1 lemon, zested 1 Tbsp. sumac chili powder 4 cloves garlic, minced 1 serrano pepper, finely chopped 2 tsp. dried tarragon 2 tsp. cumin 1 Tbsp. tomato paste 2 Tbsp. extra-virgin olive oil Salt and fresh-cracked black pepper PILAF

2 cups bulgur wheat, coarse grain ¼ cup vermicelli, broken into 1-inch pieces 2 Tbsp. salted butter 1 Tbsp. extra-virgin olive oil 4 cups chicken-bone broth Salt and fresh-cracked black pepper SALAD

½ cup spring onion greens, thinly sliced ½ cup curly-leaf parsley, finely chopped 1 lemon, zested 1 tsp. extra-virgin olive oil Salt and fresh-cracked black pepper P R E PA R A T I O N Place the chops in a large plastic zipper bag.

In a medium mixing bowl, combine all of the marinade ingredients, then coat the lamb; refrigerate for at least 1 hour. Heat the grill to 400 degrees, with the grate over direct heat. Set out lamb chops at room temperature for approximately 30 minutes before grilling.

In a medium Dutch oven, brown the ­butter and olive oil on medium heat; add pasta to brown, then toss in bulgur wheat, and ­season with salt and pepper. Add bone broth, and place the lid on top of the Dutch oven. Reduce heat to a simmer, and cook for approximately 20 minutes, or until the ­bulgur is tender and the broth is soaked in.

Remove from heat, and reserve.

Combine salad ingredients in a small bowl.

Grill lamb chops for approximately 8 ­minutes per side for medium-rare ­doneness. Serve with bulgur pilaf, and top with salad.

Recipes

The Catch White Wine and Mustard Braised Rabbit

Steamed Clams Over Embers

Serves 4

Serves 4

Earthier than chicken and similar in fat content and color, rabbit can be ­prepared in many of the same ways. We like it old-school: simple and t­ enderly braised in wine and mustard, just like you might find at a French bistro. We served ours with pappardelle, and it was one of our favorites.

Similar in preparation to a New England-style clambake, we utilize the Big Green Egg for a clean and slightly salty-smoky flavor.

Use a cast-iron pot to keep the ashes at bay. And nothing is better than fresh, tender clams naturally steamed under the hood in white wine and fennel.

1 whole fryer rabbit, about 3 lb.

1 Tbsp. avocado oil 2 Tbsp. extra-virgin olive oil ½ cup all-purpose flour 1 yellow onion, small dice 5 cloves garlic 2 Tbsp. Dijon mustard 1 cup white wine 2 cups chicken broth 2 bay leaves 4 sprigs fresh thyme 1 Tbsp. white balsamic vinegar 8 oz. creme fraiche 1 Tbsp. fresh thyme, finely chopped 1 Tbsp. fresh chives, finely chopped 1 16 oz. bag pappardelle pasta 3 oz. Comté cheese Salt and fresh-cracked black pepper

Tito’s Pom Spritz Almost too pretty to drink, this ­pomegranate spritz invites fresh herbs to the party for a bubbly, nose-tickling and delightful experience.

1½ oz. Tito’s Handmade Vodka 3 oz. sparkling water ¾ oz. fresh lime juice ½ oz. pomegranate juice Tarragon sprigs

Add all ingredients except the sparkling water to a glass filled with ice, and stir.

Top off with sparkling water, and garnish with a tarragon spring.

P R E PA R A T I O N Heat the grill to approximately 300 degrees, and place a medium-large Dutch oven on the hot grate. Add avocado oil, and brown rabbit on all sides.

Add onion, garlic, white wine, mustard, chicken broth, bay leaves, thyme sprigs, and salt and pepper; cover and close the grill. Braise for approximately 45 minutes to 1 hour. Once the rabbit is tender, remove it to a plate to rest and cool enough to pull the meat from the bones.

To the braising liquid, whisk in flour, vinegar and creme fraiche until the flour is cooked and no lumps are remaining, approximately 3 to 5 minutes.

In a large pot of boiling water, cook the pasta according to directions, and drain.

Toss the cooked pasta in the ­braising liquid; remove to a serving platter.

Top pasta with pulled rabbit meat, and garnish with fresh thyme, chives and Comté cheese.

1½ lb. littleneck clams, cleaned 1½ lb. Spanish coquina clams, cleaned 1 lb. uncured chorizo meat 1 fennel bulb, thinly sliced 1 large shallot, small dice 4 cloves garlic, finely minced ¼ cup fresh Italian parsley, finely chopped 1 Tbsp. fresh chives, finely chopped 1 cup fregola 2 cups fish broth 1 cup white wine ¼ cup extra-virgin olive oil Salt and fresh-cracked black pepper 1 fresh baguette, torn, for dipping P R E PA R A T I O N Heat the charcoal to 400 degrees.

Place a large cast-iron pot into hot embers. Add olive oil and chorizo.

Brown the chorizo; add fennel, shallot and garlic, stirring constantly for approximately 5 minutes. Add white wine and chicken broth, fregola, and clams; season with salt and pepper. Place the lid on the pot top, and cook for approximately 8 minutes or until opened, stirring halfway through. Carefully pull the pot off the embers, and hold it aside.

Place a grill grate over the embers, and toast the baguette. Top the clams with parsley and chives, and serve with the toasted baguette.

FOR THE INFUSED APEROL

1 bottle Aperol 4 sprigs fresh rosemary FOR THE SYRUP

1 cup warm water 1 cup honey FOR THE PUNCH

2¼ cups infused Aperol 1 cup Tito’s Handmade Vodka ¾ cup syrup 3 cups prosecco 3 cups sparkling water Grapefruit slices and rosemary sprigs

Tito’s Rosemary-Aperol Sparkle Punch A little sweet, a little bitter—this party punch is the yin and yang of dock parties. If you decide to mix it up in a 5-gallon bucket, that’s entirely appropriate. We approve, wholeheartedly.

Place the sprigs of fresh rosemary into the bottle of Aperol, and let sit for 2 hours.

Combine the honey and warm water, ­stirring until well-incorporated. Mix the infused Aperol, vodka and syrup in a punch bowl, then top with prosecco and sparkling water. Garnish with grapefruit slices and rosemary sprigs, and serve over lots of ice.

Live-Fire Flavor at Its Best

Grilled Rib-Eye Cap Steak With Peri Peri Sauce Serves 4

“You can cook on it anywhere, anytime, and know that your meal will come out perfectly, with no power cord, parts to rust, or high-tech gadgets that will eventually fail or become obsolete.”

riends. Family. Fire. Since the beginning of time, cooking with fire has always been the catalyst for connecting with others. From the alluring scent of smoke to the crackle of the coals igniting, there is something to be said about the primal joys of preparing food over flames and its ability to draw people together.

It’s a natural way to put aside the demands of modern-day life and relinquish the technology that drives us to stay on our phones. Take that call tomorrow; no emails or texts today, please. We all need to slow down and be present in the moment.

The solution comes in a green egg-shaped ceramic package, with a promise to reconnect you with what’s important in your life.

Big Green Egg—three words that will transform the way you cook and gather. In 1974, founder Ed Fisher took a leap of faith and began modernizing the ancient Asian kamado into what now is known as the Big Green Egg. With persistence, hard work and creativity, this incredible product has changed how people around the world cook with live fire.

No apps, no distractions—just you and the flame working together to create fresh, delicious food.

Cooking with all-natural lump charcoal offers three-dimensional flavors and a sense of accomplishment that you won’t find when cooking with gas or electricity.

In 2024, the Big Green Egg will turn 50. What has given this grill such staying power? It’s a highquality product that offers a versatile range of cooking techniques with natural lump charcoal, precise temperature control, and a lifetime warranty. You can cook on it anywhere, anytime, and know that your meal will come out perfectly, with no power cord, parts to rust, or high-tech gadgets that will eventually fail or become obsolete. The

The rich marbling of this prime cut of beef just begs for a medium-rare preparation over hot coals. It’s as tender as filet mignon but has the gusto of a rib-eye, and is sure to please every meat eater at your table.

The arugula salad? That’s just to please your mama.

unique “egg shape” is constructed of high-grade ceramics that allow for unsurpassed heat retention and efficient airflow. That means less time adjusting vents or dials—or fidgeting with your ­smartphone—and more time spent interacting with your guests. Cooking on the Egg is all about disconnecting from the noise and reconnecting with friends and family through great food and live fire.

From “the light to the bite,” you can cook an entire meal quickly on the Egg. Simply light the charcoal before you begin to prep, bring it to the desired temperature, and you are ready to go.

If you want to cook low and slow, the Egg can hold precise temperatures for 16 to 18 hours. And with seven sizes to fit any lifestyle, you can build an ­outdoor space around an XL, or throw the portable MiniMax in the back of your truck and head out for another adventure. Why not let the breeze and salty scent of the sea mingle with the smell of ­perfect blue smoke?

Let creativity be your guide. Reimagine the way you gather, cook and share with friends, and let fire reconnect you with what’s important.

2 lb. rib-eye cap steaks 2 shallots, peeled and roughly chopped 1 head garlic, peeled 6 oz. aji amarillo chili paste 2 roasted red bell pepper 2 Tbsp. tomato paste 2 Tbsp. plus 1 tsp. extra-virgin olive oil, divided 2 limes, zested 1 orange, zested ¼ cup apple cider vinegar 2 Tbsp. honey 2 fresh bay leaves 2 Tbsp. fresh oregano leaves 1 Tbsp. smoked paprika 4 handfuls arugula Salt and fresh-cracked black pepper Focaccia bread

Tito’s Espresso Martini A cool caffeine pick-me-up is just what you’ll need before or after doing battle with this decadent steak dinner, and this c­ ocktail ­pairing is a no-brainer—for us, anyway.

Kinda like dessert, but better.

2 oz. Tito’s Handmade Vodka 1 oz. coffee liqueur ½ oz. espresso Splash of half-and-half, if desired 3 espresso beans

Add all ingredients to a cocktail shaker with ice, and shake until ice crystals form on the outside and the contents are foamy, then strain into a cold martini glass, and garnish with espresso beans.

P R E PA R A T I O N For the Marinade In a blender, place onion, ­garlic, chili paste, tomato paste, bell ­pepper, lime and orange zests, ­v inegar, honey, bay leaves, paprika, olive oil, salt and pepper; blend well.

Place the steaks in a container, cover them with the marinade, and refrigerate for at least 1 hour, bringing to room temperature approximately 20 minutes before grilling.

Heat the grill to 400 degrees. Grill steaks on the grate over direct heat for approximately 8 minutes per side for a charred surface and medium-rare internal doneness.

Season with salt and pepper, allowing to rest for 10 minutes before slicing. Serve with arugula tossed in olive oil, salt and pepper, along with focaccia on the side.

Recipes

The Catch Veal Milanese With Peach and Radicchio Salad Serves 4 Cotoletta alla Milanese requires a loin cut so tender, there’s no need to pound it into submission. Homemade breadcrumbs push this preparation to a place where you can’t over-fry it, unless you prefer burnt toast, and keep the meat juicy and pink inside.

4 bone-in veal chops, butterflied and lightly pounded to ⅔-inch-thick 1½ cups all-purpose flour 3 eggs 2 Tbsp. buttermilk 1 cup Parmigiano-Reggiano, grated 2 cups Italian-style breadcrumbs 3 cups peanut oil 2 peaches, halved, pits removed 2 heads radicchio, halved 2 balls burrata, halved 1 head butter lettuce, rinsed and dried 4 Tbsp. salted butter Salt and fresh-cracked black pepper 8 fresh sage leaves 1 lemon, thinly sliced VERJUS VINAIGRETTE

1 shallot, grated 1 Tbsp. Dijon mustard 1 clove garlic, grated 1 tsp. honey ¼ cup verjus ¼ cup extra-virgin olive oil Salt and fresh-cracked black pepper P R E PA R A T I O N Heat the grill to 350 degrees.

Combine the vinaigrette ingredients in a jar, and shake to combine; set aside.

Tito’s Charred Vinyl Charred lemons make their mark around the Med, and so charred ­rosemary must follow. This infusion also takes a few days, so plan ahead.

Using three dredging stations—1) flour seasoned with salt and pepper, 2) eggs whisked with the buttermilk, 3) breadcrumb-cheese combination—coat each cutlet in the flour, then the egg, then finally the breadcrumbs. Place breaded cutlets on a parchment-lined sheet pan to rest before frying.

750 ml. Tito’s Handmade Vodka 4 rosemary sprigs, charred 2 lemons, quartered FOR THE INFUSION

Place a large cast-iron skillet on the grate, and add peanut oil, bringing the oil up to about 350 degrees. Fry each cutlet until golden brown, about 5 minutes per side, and place on a papertowel-lined sheet pan to rest; sprinkle with salt.

Grill lemon slices, radicchio and peaches flat side down first, for 3 to 5 minutes on each side, until grill marks appear. Set aside.

Char the rosemary over hot coals until fragrant and slightly charred. Add the rosemary and lemons to a large Mason jar, and fill with vodka. Let sit at room temperature for a minimum of 24 hours but up to three days.

FOR THE COCKTAIL

2 oz. lemon-and-rosemary-infused Tito’s Handmade Vodka 3 oz. ginger beer ½ oz. fresh lemon juice 1 fresh rosemary spring (unburnt) 1 lemon, charred and sliced, if desired

Add infused vodka, lemon juice and ice to a cocktail shaker, and shake well.

Add ginger beer, then stir. Pour into a ­highball glass with ice, and garnish with a fresh rosemary sprig and a piece of charred lemon.

In a small skillet, heat butter with sage and charred lemon until fully melted and hot.

Serve lettuce topped with radicchio, peaches, burrata, vinaigrette, salt and pepper alongside the cutlets topped with lemon-sage butter.

Tito’s Tart Turmeric Soothing and savory marries fruity and breezy? We’ll take four of these ­a romatic wonders please, to go. We’re not driving.

1½ oz. Tito’s Handmade Vodka 2 oz. pineapple juice ½ oz. lemon juice ¼ oz. turmeric Fresh-ground black pepper, if desired

Peel the turmeric, then roughly chop and muddle in a cocktail shaker. Add ice and the remaining ingredients, and shake well. Strain into a glass, and top with black pepper, if desired.

Labneh Chicken Kebobs With Harissa Chickpeas Serves 4 The hot chickpeas and tangy Greek yogurt makes this dish over-the-top Moroccan.

2 lb. boneless chicken thighs cut into 2- to 3-inch cubes MARINADE

1 cup labneh or Greek yogurt ¼ cup garlic chives 2 tsp. cumin 1 tsp. coriander ½ tsp. cayenne pepper ½ tsp. smoked paprika 1 shallot, roughly chopped ¼ cup fresh parsley 1-inch ginger root, peeled and grated 1 Tbsp. tomato paste Salt and fresh-cracked black pepper CHICKPEAS

2 cups cooked chickpeas 2 small parsnips, peeled and diced 2 small carrots, peeled and diced 1 red onion, diced 1 red bell pepper, cored and diced 4 cloves garlic, thinly sliced 2 bay leaves 4 sprigs fresh thyme ½ cup white wine 1 cup chicken broth 1 Tbsp. harissa paste 1 Tbsp. extra-virgin olive oil 1 tsp. smoked paprika 1 18 oz. can fire-roasted tomatoes Salt and fresh-cracked black pepper PLATING

½ 2 4 2

cup small-cubed feta cheese Tbsp. cilantro leaves, torn lavash flatbreads, cut into quarters Tbsp. salted butter, melted

P R E PA R A T I O N Blend the marinade ingredients in a blender, and pour over the chicken cubes; refrigerate for 1 hour. Heat the grill to 400 degrees.

In a large pan over medium heat, add olive oil, onions, carrots, parsnips, bell pepper, garlic, and bay and thyme leaves; cook until t­ ender.

Add harissa paste, paprika and tomatoes; cook for 3 to 5 minutes. Add in white wine and chicken broth; simmer for 5 minutes. Fold in the chickpeas, and turn off the heat; cover.

Thread the chicken cubes onto metal skewers, and grill kebabs on a grate over direct heat, rotating often, for approximately 15 to 20 minutes. Remove from the heat, cover with foil, and let rest 5 minutes. Plate the chicken over the chickpeas, and top with feta and cilantro leaves. Serve with grilled, buttered lavash.

Pumpkin Pie Martini PUMPKIN PIE? MEET THE TITO’S MARTINI.

2 OZ TITO’S HANDMADE VODKA ½ OZ HALF & HALF 1 TBSP CANNED PUMPKIN PIE MIX (MAKE SURE IT’S CANNED PUMPKIN PIE MIX, AND NOT JUST CANNED PUMPKIN) TSP VANILLA EXTRACT 1 DASH CINNAMON

Add all ingredients to a shaker with ice.

Shake and double strain into a graham-cracker-rimmed martini glass.

Garnish with a small amount of freshly grated nutmeg.