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El Gaucho | AQUA by El Gaucho | The INN at El Gaucho
 
Photo Galleries & Videos
“Caesar Salad”
El Gaucho server Brooke Lee shows you
how to make your own Tableside Caesar.
“Peppercorn Sauce”
Chad Mackay whips up an easy
alternative to our Peppercorn sauce.
“Wicked Shrimp”
Executive Chef Steve Cain creates
Wicked Shrimp.
El Gaucho Grilling Tips
Bring a little taste from our
El Gaucho & AQUA kitchens to yours.

With a few simple ingredients, you can impress your family and friends with some of our most popular items. Our how-to videos presented by our expert staff, partnered with the written recipes, help take the guess-work out of the preparation for a delicious dish. Bon appétit!
   
Caesar Salad Peppercorn Sauce
Tableside
Caesar Salad

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Peppercorn
Sauce

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Wicked Shrimp Chateaubriand 
Cliff Sauce
El Gaucho
Wicked Shrimp

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Chateaubriand
Cliff Sauce

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Featured Recipe
Peppercorn Sauce
• 1 – 3.5 oz. jar Green Peppercorns, drained and rinsed
• 1-2 – 12 oz jar(s) simple Beef Gravy with no bits
• 1 c. Brandy or cooking cognac
1 c. Brandy or cooking cognac
Directions:
Drain and rinse peppercorns.
In a 3 qt. saucepan over medium-high heat, add green peppercorns and add 1 c. cognac. Let boil and reduce until liquid is almost gone. Reduce heat to low and add gravy. Stir together and simmer for 45 minutes to an 1 hr. You can add wateror broth to keep it at the consistency you would like. Serve over chicken, beef or pork. Will last up to 4 days refrigerated.

Featured Recipe
Sweet Melissa
A tribute to the Allman Brother's song and a twist on the unfortunate run-in one of the band members had with a peach truck. Includes two sugar cubes with a drop of hot water and muddled mint, a shot of grilled peach-infused bourbon, shaken and served over crushed ice. Garnished with a sprig of mint.


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