**************************** Recipe and Ingredients Below ***************************************
On this season of Sous Cheffing with Jimmy and with the help of Michelob ULTRA.
I'll be learning how to cook in my new home of Miami and linking up with dope chefs to learn how they get down in the Kitchen.
The first episode features Chef, Author, and TV Personality Chef Adrianne.
She invites me to her waterfront restaurant Red Fish, and curates three creative recipes all infused with Michelob ULTRA.

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Executive Producers: Jimmy Butler, Darryl Omar
Creative Agency: Curated Hue @curatedhue

If ever in Miami, you gotta try Red Fish. Tell them Jimmy sent you.

Check the menu below:

Maximum Flavor Michelob Michelada.

Ingredients:

Michelob Beer
Clamato Lime
4 splashes hot sauce
2 splashes of Worcestershire sauce
2 splashes of Maggi sauce
Juice of one lime
Beer Salt
Pico Lime
Tajín seasoning, for the rim


Beer, Honey, Chile Glazed Jumbo Shrimp + Kiwi Jalapeño Relish

Ingredients:

1 lb Jumbo Shrimp, peeled and deveined
1 Michelob beer
1/2 cup honey
1 tablespoon Chile lime Seasoning
1 tablespoon canola oil
1/2 cup kiwi, minced
1 tablespoon white onion, minced
1 teaspoon jalapeño, minced
1 tablespoon cilantro, minced
1 lime, juiced
1/4 teaspoon kosher salt
1 radish, shaved


Beer Braised Chicken Pozole

Ingredients:

5 cups chicken stock or low-sodium broth
2 cups Beer
4 chicken breast halves on the bone, with skin
1 pound tomatillos, husked and halved
1 yellow onion, chopped
2 poblano chiles, cored, seeded and quartered
2 jalapeños, seeded and quartered
6 garlic cloves, chopped
1/2 cup cilantro, chopped
1 tablespoon oregano, chopped
1 tablespoon canola oil
3 15-ounce cans of hominy, drained

Finely shredded cabbage, sliced radishes, chopped onion, diced avocado, sour cream, tortilla chips and lime wedges.