TigerChef Videos, Bartender Videos

TigerChef's Danny Dangoor uses his special Asian marinade with sugar on beef strips to make delicious Asian Style Beef Skewers. After soaking bamboo skewers in water overnight to avoid burning on the stove, Danny threads the marinated beef strips on the skewers and then sears them in a pan until caramelized and medium well done These versatile beef strips can be marinated in a variety of sauces, including peanut and thai sauce, and it makes a great appetizer that’s always a bit hit.

Give your Caesar salad dressing a real twist by adding wasabi powder to Chef Danny Dangoors signature Caesar dressing, By combining egg yolks, vinegar, lemon juice, anchovy fillets, balsamic vinegar, mustard, parmesan cheese, oil and wasabi, Chef Danny has created an exciting dressing flavor that will thrill both Caesar salad and sushi enthusiasts alike.

Simple yet delicious,our mango salsa recipe is the perfect accompaniment to a fish or chicken dish. Similar to a salad, this recipe does not require any cooking - just cutting up carrots, mango, onions and cucumbers into small and chunky pieces, adding some salt and olive oil, and letting the natural flavors of these ingredients combine to create an irresistible mango salsa.

Did you ever imagine that by combining some thinly sliced apples sprinkled with confectioner’s sugar and leaving it out for an hour, you can create a delicious crispy garnish for ice cream, chocolate cake, puddings, or just about anything? Well, watch Chef Danny Dangoor in this easy to follow recipe for a garnish that is sure to be a winner.

A combination of some tantalizing ingredients including garlic, brown sugar, ginger, jalapeno peppers, red onions, brown sugar, sake, soy sauce, sriracha sauce and lemon grass will make an Asian marinade that works great with beef or chicken. Chef Danny Dangoor suggests letting your beef or chicken marinate for 3 to 6 hours, but not overnight, to allow the flavor to penetrate the meat, without removing its inherent moisture.

A natural way to add beauty, color and depth to plated steak and other meat dishes is with this simple braised campari tomato recipe. Robust, freshly fried garlic with campari tomatoes still on the vine, roasted in the oven makes this easy, fragrant recipe a delightful side dish for your guests.

For a simple, fool proof way of peeling the skin off tomatoes, watch Chef Danny Dangoor share his tomato concasse secret. Prepare a pot of boiling water, an ice bath and then make a simple cross cut at the top of your tomato. No need to cut off the stem. Place several tomatoes in the boiling water for 20 - 30 seconds, then place them in the ice bath and you will soon see how easy it is to peel those tomatoes, which makes them much more versatile to use in many recipes.

Vegans have been enjoying Cashew cheese for years, but with Chef Danny’s easy to follow Cashew cheese recipe, you can add this unique item to almost any menu.. Imagine, just by soaking cashews in water for 2 hours, you can get the consistency needed to make a creamy “cheese” like dish. Add some interesting ingredients, and the opportunity to create new flavors can be almost endless.

Bruschetta is a favorite antipasto served in Italian restaurants, and with Chef Danny’s simple to follow recipe, you can introduce it as an appetizer in other types of venues as well. This recipe is tomato based and requires olive oil, balsamic vinegar, chopped red onions and honey, to create a tasty dish that will become a fast favorite in your restaurant. Danny adds some spunk to his recipe by spooning it on crackers topped with pesto, for an inexpensive to make, irresistibly tasty appetizer.

Chef Danny shows you how to make Mediterranean style avocado dip in a few short steps to create a smooth, creamy spread that is as healthy as it is tasty. By combining avocado, chopped cilantro and half n half, you get a texture that is smooth and rich. Add lemon juice to prevent oxidizing and the avocado pit to retain the green color, and you will create a topping can be used in with tapenade and your canapes as well as in numerous other appetizers.

An intriguing twist to traditional chocolate covered strawberries, Chef Dangoor demonstrates how to make a real strawberry surprise. First he shows us how to core strawberries and then, using a disposable pastry bag, he squeezes melted chocolate and / or whipped cream into the strawberry itself and then tops it off using the strawberries own green stem! This is a great way to really surprise your guests with what’s inside!

Try not to get as dirty as Chef Danny does when he uses whipping cream, powdered sugar, vanilla extract and a powerful electric whisk to correctly whip up this delicious garnish. Then join in as he illustrates his secret for creating perfectly shaped caneles with the whipped cream by using a tablespoon and hot water.

What’s easier to store than butter and maintains a much higher temperature without burning? The answer: clarified butter. Fast becoming the gourmet cook’s choice of cooking fat. In this video Chef Danny Dangoor shows us how to make clarified butter and even if you have never done so before, you will feel like an expert when you next attempt to make this very useful and tasty cooking fat

Chef Danny wants to show us how to keep arugula pesto bright and green in this interesting pesto recipe. Unlike traditional arugula pesto recipes, this recipe calls for mixing lemon basil, walnuts, parmesan cheese. minced garlic and arugula, with very cold, refrigerated oil using a very strong hand blender, to create the perfect texture and color for this popular pesto.

Hearty, healthy, low in calories and high in vitamin A and fiber, you’ll begin to wonder why you don’t use kale more often. After watching Chef Danny Dangoor combine chopped brussel sprouts with chopped kale, and coat it with his low calorie apple cider dressing, you’ll be sure to add this terrific salad to your menu. Unlike other green salads, kale salads taste better after they are refrigerated and you need not worry about this salad wilting or getting soggy.

After illustrating how to properly slice up a hawaiian pineapple, Chef Danny shows us how to make a scintillating marinade of coconut milk, soy sauce, brown sugar and sesame oil for his seared sliced pineapples. Sear the marinated pineapples ever so slightly, until they have a beautiful brownish sheen using coconut oil, and you will find this dessert to be the perfect ending for a barbecue or other dining experience.

Roasted garlic oil, alluring and delicious, can be used as a dip for breads or on salads, and in this video Chef Dangoor shows us how to make it in bulk in a few easy steps. First, place the garlic cloves into a pan and cover with oil. Wrap it with food grade plastic wrap and then with aluminum foil. Chef Dangoor stresses that it be wrapped so it is airtight so that the liquid doesn't evaporate and a steaming effect is created. Place garlic into the oven for 45 minutes and when you open the pan, you will find that your garlic has caramelized and the oil has become fragrant and exquisite..

Nothing can be easier to prepare, or tastier to eat, than these delicious, aromatic roasted balsamic shallots. Watch as Chef Danny Dangoor shows us how to line up the shallots in a disposable steam pan, add balsamic vinegar and oil, seal tightly with aluminum foil so no heat escapes and after half an hour it’s all cooked. You will have this amazing dish that can be used as a garnish or side dish for many types of main courses.

Using habanero chiles, garlic cloves, fresh dill, green beans, white distilled vinegar, honey, and sea salt, Chef Dan has concocted a fabulous recipe that is easy to make yet absolutely addicting, so why not try this interesting spicy pickled green beans recipe. Remember, it needs to sit in a jar for about a week until it is ready, but best to wait a month or longer.

Artichokes, full of antioxidants, low in calories, high in fiber and nutrient-rich, Chef Dangoor demonstrates how to cook this most unique and tasty vegetable. All you need are artichokes, lemons, water and 45 minutes of cooking time to access the terrific flavor of artichokes. Our chef not only also illustrates how to prepare the artichoke for cooking, but also how to get the meat out of the vegetable with plating and serving ideas.

Tasty and attractive, goat cheese tortellinis are a terrific appetizer for any occasion. All you need are mushrooms, onions, goat cheese, egg, oil, salt, and tortellini paper to create this most delectable and elegant dish. Chef Dangoor illustrates how to make it all, from how to slice the mushrooms and onions and sautee them, to adding the goat cheese, oil and salt, to making the egg wash needed in order to properly fold up the tortellinis. We have no doubt that after watching this explanatory cooking video, you will be an expert.

Chef Dangoor demonstrates the most effective way of squeezing a lemon. Microwave it for around 30 seconds and then cut it in half and watch how, by simply cutting it, the juices start to flow, making squeezing it that much more effective.

In this instructional video, Chef Danny Dangoor shows us on how to make a wonderful herb butter dipping sauce that can be the perfect accompaniment for seafood or steamed vegetables. You will understand how to melt butter to get it to the perfect point right before it browns, add lemon zest and the rest of the ingredients to create this wonderful sauce that promises to add a lot of flavor to your food.

Simple yet effective, Chef Dangoor illustrates how to get rid of onion odor when serving fresh onions to guests. First, cut up the onions in the way that you will be serving them, be it sliced or diced; and then soak it for around 4 hours, until the water is cloudy. That is the sulfur. Drain the cloudy water and either add fresh water and soak for longer or serve it as is, as a garnish on sandwiches or salads. The odor will be gone, allowing your guests to eat raw onions without suffering the consequences.

Thinly sliced and peeled ginger and simple syrup, consisting of equal parts sugar and water at boiling point, are the main steps you will need to perform in a process that will turn little slivers of ginger into candied ginger. A wonderful garnish for Asian dishes, this easy to follow video will turn you into a candied ginger pro in no time.

From making a tasty stuffing of sauteed mushrooms and asparagus, to deboning chicken wings, Chef Danny Dangoor takes us into the world of stuffed chicken wings. Chef Dan shows us a novel way of deboning the chicken wings, leaving one bone behind so your guests can grab the chicken. With plastic wrap, freezing ideas and fried stuffed chicken wings at the end, this video is exceptionally clear and will turn you into a stuffed chicken wings expert.

Infusing cooking oil and bottling it can make a wonderful gift, it can also add flavor to dishes you make in your own kitchen. In this video, Chef Danny Dangoor teaches how to make savory oil infused with dried rosemary and thyme, roasted garlic, dried chili flakes, whole black peppercorns and oil. All you will need is a oil bottle with a tight fitting cap, a funnel and a little bit of time to make this fantastic savory oil.

In his rendition of romesco sauce, Chef Dan Dangoors shows us in a step-by-step process how to roast, steam and then peel off the roasted part of red bell peppers. He then cuts them up, adds roasted almonds, extra virgin olive oil and salt and pulses this concoction with a hand blender, to create a uniquely designed romesco sauce that is smoky and delicious.

In this video, Chef Dan Dangoor shows us how to make perfectly sauteed mushrooms, and the how of it it may surprise you. First, thinly slice mushrooms, Dan’s choice is to use either Cremini mushrooms (baby portabella) or white button mushrooms, and then let them air dry for a few hours. This removes the inherent moisture from the mushrooms which will prevent them from shrinking when sauteing. Then, heat up savory oil, add the mushrooms and don’t toss more than 3 times, rather move them around with a spatula if you need to spread the mushrooms around. Add salt during the sauteing process and this will result in fantastic sauteed mushrooms that retain their size and are imbued with lots of flavor.

Sake is the base of this exciting and easy to make glaze by Chef Danny Dangoor. By using a simple hand pastry blender, Dan mixes miso paste with flour and then adds it to the sake which he has poured into a pot on the stove, He then adds sugar and cooks the glaze for 20 minutes, until the alcohol boils off and turns a nice yellowish color. Add this glaze to fish to create a delightful flavor to your recipes.

Making minced garlic is quite easy once you have a compact food processor. Place the garlic in the bowl, add the oil and just pulse until you get the right consistency. The oil combined with the garlic, helps the minced garlic retain it’s freshness and can be kept in the refrigerator for about a week.

Making classic marinara sauce is quite easy if you follow this video by Chef Dan Dangoor. No need to peel your tomatoes first, just cut them up, add them to a pot that has a bit of oil at the bottom and cook for 1 hour. While it’s cooking add the garlic and onions. The trick to this recipe is that you won’t add the basil leaves directly to the pot, rather you will place the basil leaves in a strainer and when it’s time to strain the tomato sauce to remove the tomato skins. the flavor of the basil leaves will become absorbed in the sauce as it is being strained.

You may not know this, but Chef Dan Dangoor shares his secret for making a juicy hamburger, and it’s not about adding mayo. He demonstrates how adding ice chips to the patty and then forming the patty with the ice in the middle, will result in a very juicy burger!

This simple yet very tasty garnish is terrific on many types of meat dishes. In this video Chef Dan Dangoor shows how to cut up leeks, salt and flour them and then gently fry them until they are slightly browned and ready to adorn your amazing entrees.

Chef Dangoor shares the secret of whipping up delicious French meringues: first separate each yolk from the white in a separate bowl so no fat or impurities impinge on the purity of the egg white. Second, the eggs whites should be at room temperature before whipping. Then Dan demonstrates how to whip the whites with sugar and cream of tartar until it becomes meringue. Finally, he shows us how to use a disposable pastry bag, with a pastry tip to make perfectly sized meringues.

Preparation of this garnish is the key to it’s success. Chef Dan first shows how to prepare the scallions and then he creates a simple and professional looking garnish by cutting them in different ways. The trick is placing the garnish in ice cold water once it’s been cut, to firm it up and make it look nice on the plate.

Easy to do, curled bell pepper garnish will add color and height to your plated dishes. Watch Chef Dangoor as he carefully prepares colorful bell peppers so that they can be sliced and placed into an ice water bath. Leave them in for half hour or longer and you’ll create a lovely garnish that goes with many dishes.

In this video, Chef Dangoor demonstrates the art of making basil garnish. All that’s needed are basi leaves, oil and food grade plastic wrap to create this basil leaf garnish. Prepare the basil leaves by rubbing some oil on them and then lining them on a plate that has been fitted with plastic wrap. Cover with a second piece of plastic wrap and zap in the microwave at 30 second intervals. At each interval you will examine the leaves to see if they look like Chef Dan’s example. Once complete these basil leaves will look smashing as a garnish in pasta dishes or even on dessert dishes.

Chef Danny Dangoor shows us how to make a healthy version of buffalo wings in this easy to follow video.. All you need is boiling water, garlic and rosemary. Add the wings and let them boil until cooked. Once cooked, sear the wings in oil until the skin is golden brown. Afterwards, mix with any type of barbecue sauce and serve. This delicious appetizer is lower in calories than its original counterpart and also lets you use the chicken stock afterwards.

Chef Dangoor is at it again as he makes goat cheese triangles in filo dough, a tasty appetizer that requires a few steps, but is not difficult to make. You’ll need 1/2 white onion, 1.5 cups kale, 8 oz. mushrooms, 5-6 oz. goat cheese, lemon zest, oil, and 8 sheets filo dough. Fry the mushrooms and then add the onions. Afterwards, add the kale and until it begins to wilt, then add the lemon zest using a microplate grater. Place this concoction in the refrigerator to cool while you watch Chef Dan as he prepares the filo dough and demonstrates how to make this mix into fabulous goat cheese triangles that come out brown and crispy, and ready to devour.

In this tutorial video, Chef Dangoor demonstrates how to use a 14” long F.Dick Butcher knife to easily cut up a huge piece of beef. This sharp and long knife can be used to slice up beef into thin strips, as well as remove layers of fat, without having to exert too much effort. This F Dick butcher knife is excellent to own if you want to save money and butcher your own meat.

Make sure that your meat is nice and dry before you attempt to remove the silver skin, then watch as Chef Dangoor uses the scalloped edge of this F. Dick Scalloped Knife to lift the edges of the silver skin and gently slice it off the meat. This technique can help you butcher your own meat.and therefore save you lots of money.

Simple yet delicious, Chef Dan presents a mouth-watering recipe for Mexican goulash. Starting with cutting up the perfect piece of prime beef into even cubes; to preparing the spices, all you will need is time to let it marinate overnight, and then let it cook, to get results that your guests will devour. This recipe calls for oil, paprika, black pepper, cocoa powder, salt and brown sugar - which you add to the cut up beef in that order. The oil will ensure that the spices stick to the beef. Let it marinate overnight. Before cooking, cover meat with sake and then layer with onions. After 3-½ - 4 hours you will have a deep, dark rich looking Mexican goulash you can pair with Mexican red rice for a great entree.

In this easy-to-follow demonstration video, Chef Dan instructs us on the how’s and why’s of trussing meat. First, he takes a chunk of meat and slices it open wide so that he can apply spices to both sides, then he rolls up the meat so that it resembles the original cut. Then, using thick cooking twine, he shows us, step-by-step, how to tie up the meat, and voila, it’s ready for roasting.

Try this lime zest garnish recipe and you’ll be hooked! The trick to this recipe is using a microplane zester that removes the essential flavor and oils from the lime, while leaving out the bitterness of the white skin. Chef Dan demonstrates how to zest lime into a bowl of sugar, then he sifts out the sugar and takes the remaining lime/sugar combination and lays it out on a silpat so that more sugar can dry off the garnish. He lets it dry a few more minutes and puts the remaining lime zest garnish into a bowl to be used on many recipes such as fish or even desserts.

Aioli sauce is a favorite sauce that uses egg yolks, water, mustard and savory oil to create a mayonnaise-like texture and aromatic flavor perfect as a garnish for steak and other main dishes. Chef Dangoor adds some innovation to this recipe by adding his savory oil, shown in an earlier video, that adds quite a lot of flavor to this traditional Spanish sauce.

Using a mandoline slicer, Chef Dangoor demonstrates how to make thin, crispy potato chips in minutes. The mandoline enables you to get the potatoes into nice thin slices, and using a fry pan with savory oil Chef Dan fries up the potato slices until they are golden brown and crispy.

Easy to make, pure basil oil can be used as a refreshing garnish for salads as well as for cooking. Chef Dangoor demonstrates the technique of blending fresh basil with oil, and then cooking over a slow flame, until the right consistency is formed. He then strains the mixture and a lovely green oil is the result.

Gaining popularity once again, the brussel sprout is a tasty side dish that can accompany many a meal. Watch Chef Dangoor as he uses a small paring knife to expertly cut up brussel sprouts and then pan fries them on a high flame in salted oil until browned. He then browns the other side. This creates a salty dish that is a bit bitter, so when he plates it, Chef Dan drizzles honey over the brussel sprouts which counteracts the bitterness to create a wonderful, healthy side dish your guests will love.

This chicken confit recipe by Chef Dangoor, is a mouth-watering, moist and tender chicken that is simply extraordinary. And, best of all you can save the oil that it is cooked in and use the savory oil chicken confit for many other recipes. Chef Dan demonstrates how to create this simple to make dish: first he lines a hotel pan with rosemary and thyme leaves and covers it with a cheese cloth. He then lines the cheesecloth with garlic cloves and lays the chicken pieces on top. (Tip: Dan recommends using dark meat chicken for this recipe). He then submerges the entire chicken in oil. Dan tightly covers the pan with food grade plastic and then with aluminum foil and bakes it in a low oven (230 degrees) for 4 hours. When finished, he lines the chicken on a separate pan and broils for 15 minutes to caramelize the top. Save the oil for other uses, and enjoy the chicken!

Using a paring knife, Chef Dangoor cuts up butterfly chicken breasts that are thin and fry quickly. After he fries the butterfly chicken breasts, Chef Dan adds a blended combination of jalapenos, cilantro, cumin, garlic, salt and pepper and spreads this over the chicken breasts. He lowers the flame and spreads the yemenite mixture over the chicken, allowing the flavors to combine with the chicken. Then he turns off the flame and drizzles honey over the chicken to complement the very spicy nature of the dish. This dish is salty, spicy and sweet and will appeal to all the parts of your tongue.

For a tasty breakfast idea, Chef Dan demonstrates how to make a breakfast burrito! Simple to prepare, he fries mushrooms, onions, bell peppers and yellow peppers and while that’s cooking, he shows us how to prepare the egg mixture. Once the veggies are cooked, he adds the egg mixture to the veggies, lets it cook and then the inside of the burrito is complete. He then demonstrates how to roll up the burrito in two different styles, and includes how to wrap up the end product, for a neatly wrapped burrito - to go.

A new twist for an old favorite, Chef Dangoor demonstrates the how to of making ratatouille wrapped in filo dough. After you saute traditional ratatouille vegetables and allow them to cool, Chef Dan shows us how to prepare 3 layers of filo dough by lining the first two layers with sauteed almonds, then lining the last layer with basil leaves. Then he adds the sauteed mixture to the dough and carefully rolls up the ratatouille in the dough. He bakes it for 20 minutes and the result is a dish that looks good enough to eat at a holiday meal

The chiffonade cut is probably one of the most popular ways to cut up leafy green vegetables, and in this instructional video by Chef Dangoor, he demonstrates how to make this cut, swiftly and easily. By placing basil leaves one atop the other and then rolling them up, he deftly slices through the pile by using a very sharp knife and using a slicing motion to cut the greens. This results in a chiffonade cut that will stay fresh longer and crispier than if sliced by the traditional straight chop cut.

Chef Dangoor shows us how to spruce up your food presentation with a decorative paring knife. Use this knife the way you would any knife to cut up vegetables or fruits to create ridges that instantly add flair and cosmetic appeal to your food. Simple, essential, make decorative paring knives part of your kitchen cutlery.

Bell peppers and onions are the base of Chef Dangoor famous fajita. Once Dan preps the veggies, he then fries the steak, and adds fajita mix to both sides of the steak to give it a rich flavor. After all the cooking is done, he lines his fajita platter with the veggies and places slices of steak on top, then he pours some tequilla around the edges of the slzz/e platter and sets it ablaze, for a real sizzling fajita, the way it should be!

Making pulled sugar is a bit complex, as are making candy flowers from it, but the results are well worth the effort. As you watch this tutorial by Chef Dangoor, you will get a clear understanding of all the components that go into making pulled sugar, from adding the sugar to making the tartaric acid, so roll up your sleeves and get your sugar, (4 parts sugar to 1 part water) tartaric acid, water, a candy thermometer and a silpat. Don’t forget to wear a double or triple pair of latex gloves when it comes time to actually pull the sugar!

Watch this tutorial by Chef Dangoor to make fresh, awesome garlic mashed potatoes that are smooth, creamy and delicious. Watch as Dan.illustrates how to roast fresh garlic; how to boil whole potatoes and peel them; and how to saute red onions until they are perfectly caramelized. Using a Winco potato masher, he mashes the potatoes until they are just the right consistency and then adds heavy cream, roasted garlic, butter, salt and the caramelized onions to produce smooth, creamy potatoes you’ll want to eat right off the video!

To write the perfect recipe, you’ll need an accurate food portion scale. When Chef Dan cooks, he creates so he likes to just add ingredients and then taste his creations as he goes along, without measuring them. So the trick is to measure all the ingredients you will be using before you start creating your recipe and record those numbers. Then after you have created your recipe, you bring back the scale and weigh out each ingredient again. The difference in the starting weight and the ending weight of your ingredients will be your exact recipe!

In this video, Chef Dangoor compares two food thermometers, the CDN and the Winco, discussing the benefits of each. Next, he instructs users on how to calibrate the thermometer so that it will make accurate measurements.

Part 2 of the advance brisket recipe finds the brisket fully smoked as Chef Dan illustrates how to perform the task of separating the “first cut” from the “second cut” of meat. He then slices up the first cut very thinly, as this is the most expensive part of the brisket, and soaks it in the juice from the steam table pans. It is then ready to be served. For the second cut of meat, called the point, Dan cuts it into chunks and prepares it to be grilled on the bbq. He drenches the chunks in bbq sauce and grills it on all sides to create a sizzling, juicy piece of brisket.

Watch this 2 part video by Chef Dan Dangoor and you will learn how to smoke a brisket on the barbecue as never before. This video illustrates step-by-step how to prepare a whole piece of brisket for the bbq by first cutting off some unwanted fat and then adding salt and Dan’s special spices. Chef Dan then illustrates how to prepare the bbq for this slow cooking, overnight process by preparing the mesquite coals and then adding hickory smoke chips. Once it’s smoking, he places two steam table pans filled with beer under the brisket. Part 2 takes us to the completed product, so you won’t want to miss it!

Robert illustrates how to make his signature cocktail, English Rose, a twist on a classic gin cocktail with a feminine touch. First he mixes strawberries with lemon juice and rhubarb syrup to get a rose color. He then adds bitters, vermouth, and Plymouth Gin. Finally, to get a frothy texture, Robert adds egg whites to this mixture and shakes it up until it is nice and smooth. He then adds ice, shakes it a bit more and double strains it into a cocktail glass. He tops it off with some lemon zest and there you have Robert’s signature cocktail recipe

Liquid nitrogen is the key ingredient in Executive Chef Todd Erikson's Banana Custard Signature Ice Cream recipe. Starting with a banana custard base, Todd adds in frosty liquid nitrogen, stirring until he’s gotten the right consistency. He then uses a blowtorch to make a garnish of bruleed banana slices and uses the blowtorch again to melt the frozen ice cream off the edges of the stainless steel bowl so he can scoop it out. He then adds some liquid nitrogen to a cup, scoops in the ice cream, adds the bruleed banana, and the result is quite an amazing looking and tasting ice cream dish.

Jalapenos and leeches muddled together form the basis of this drink - The Fever - from Master Mixologist Isaac Grillo. He then adds pear puree, fresh squeezed lime juice, homemade simple syrup and vodka. Then he gives it a vigorous shake and pours it into a chilled martini glass, topping it off with a bit of Perseto and garnishes with a sliced jalapeno.

Fresh lime juice and simple syrup form the basis of the Caviar Martini, by Isaac Grillo. He then adds fresh pineapple juice, 100% fresh passion fruit and 2 oz. of tequilla and gives the whole concoction a good shake. But wait, there are some surprises to come in this signature cocktail by Isaac Grillo. After pouring the drink into a chilled martini glass, he adds cracked black pepper, red caviar and liquid nitrate for a cold blast that you won’t soon forget.

In this short clip, our friendly chef slices an apple, but we don’t think you’ll ever know how he did it!