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Right Side |
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Some of the ways Nekutli Agave Nectar is being used. |
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Jimmy's - An American Restaurant & Bar
Carlos Salcedo, Executive Chef |
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Simple Mixed Greens with Champagne Vinaigrette and Duck
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Vinaigrette:
Champagne vinegar Olive oil Orange juice Lavender flowers Nekutli Agave Nectar (light or amber) |
Duck Breast:
Marinate overnight with Nekutli Agave Nectar (amber or dark) Rosemary and thyme Pan sear and slice Place on top of fresh tossed salad |
On Agave Nectar:
Carlos Salcedo, Executive Chef
"Vinaigrettes hold better with Agave nectar - it doesn't get too thick. And Agave is superb for marinating. I marinate duck breast overnight with herbs like rosemary and thyme and I use the amber Agave. It never gets too sweet."
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