James Republic Now Open In Long Beach
STUDIO CITY (CBSLA.com) — Long Beach is celebrating the opening of a new restaurant... James Republic!
Chefs David MacLennan and Dean James Max visited the KCAL9 studios Tuesday to talk about the eatery, located at 500 East First Street.
"Our style at James Republic is what we like to call 'modern California coastal,' said MacLennan. "I scour the farmer's markets and meet with our local purveyors daily to ensure we are creating dishes showcasing the season's finest flavors."
Avocado Tequila Soup
Yield: 6 people
Soup Base:
1 Jalapeño chili (chopped fine)
1 onion (diced)
1 Tbs. Garlic (chopped)
2 Tbs. Cumin powder
3 Tbs. Virgin Olive Oil
4 small Tomatillos (chopped)
1/4 cup gold tequila
4 cups water
1 cucumber (halved and seeded)
4 ripe avocados
2 limes (juiced)
20 parsley leaves
Gently sauté the onions, chili, and garlic in a small pot with the olive oil. Cook the mixture for 2 minutes and add in the Cumin and continue to sauté for another 30 seconds. De-glaze with the tequila and cook the mixture until the pan is dry. Add in the water and Tomatillos and simmer for 10 minutes until the flavor has developed. Remove the pot from the heat and let it cool. Puree the stock with the cucumber, avocados, lime juice and cilantro leaves and season with salt to taste.
Serve in shot glasses with a thin round slice of cucumber as garnish and a pinch of cumin powder on top.
Peach Fizz
Peach Shrub:
1lb. Peaches
1c. Sugar
1/3c. Ginger juice
1 3/4c. White balsamic vinegar
1/2c. Apple cider vinegar
Pit and mash the peaches. Add sugar and ginger juice, cover and refrigerate overnight. The next day add vinegars and whisk thoroughly, then press through a fine mesh strainer into a clean container.
Peach Fizz:
2oz. Peach infused Vodka
¾ oz. St. Germaine
¾ oz. Peach Shrub
½ oz. Lemon
¼ oz. Simple Syrup
Shake over crushed ice and serve in Collins glass. Garnish with two blueberries.
