Charisse owner Jason Craine and bar manager Sarah Frank cook up some of their favorite recipes in the KCL kitchen!
KC Strip with Gulf Shrimp & Chimichurri
- 1 8oz strip loin, trimmed
- Olive oil
- Fresh cracked black pepper
- Salt
- 3 gulf shrimp
For the Chimichurri:
- 1 bell pepper (grilled, then diced)
- 1 small red onion (grilled, then diced)
- 1 jalapeno (seeded and minced)
- 2 garlic cloves (crushed, then minced)
- 4oz EVOO
- 1 lime (juiced and zested)
- 1 bunch Italian parsley (chopped)
- Salt & pepper to taste
“La Vie en Rose” cocktail featuring Chateau Arton Armagnac
- 2 slices of cucumber
- 1oz lemon juice
- 1oz simple syrup
- .5oz rose water
- 2oz Chateau Arton Fine Blanche Armagnac
Shake with ice
Garnish with orange twist
