Showing posts with label tequila recipes. Show all posts
Showing posts with label tequila recipes. Show all posts

Thursday, March 15, 2012

Margaritas a la Wendy

Last weekend, Mr. Wendy and I went to a wedding.

And, oh, what a wedding it was!  Our friends had a flash wedding:  all the guests, the bride and groom, and the officiant (Mr. Wendy) gathered on the lawn of the Texas capitol building, beneath a pre-designated magnolia tree, and in three minutes they were man and wife.

We then reconvened in the couple's backyard for a lovely evening of food and drink.

The bride had asked a florist for "some flowers," and stated a preference for varied textures.  Before the wedding, I helped arrange flowers on the table centerpieces (which otherwise consisted of candles and bleached bones ... a perfectly normal thing for a Texan to have lying around).  We found spots all over the rest of the yard to stash the extra flowers, creating tons of beautiful surprises everywhere you looked.  The whole effect was very much in keeping with the couple's eclectic style (witness the garland of multi-colored Christmas lights stuffed into spent shotgun shells).







The food was incredible:  barbecue for the omnivores, and Korean fusion for the vegetarians.  The Asian food was actually catered by a food truck owned by Paul Qui (this season's brand new Top Chef):  some sort of heavenly braised eggplant, grilled romaine lettuce with a spicy/creamy Thai dressing, an apple kim chi (that technically went with a pork belly dish), and these stunning rice balls seasoned with some unknown deliciousness (seaweed? soy sauce? some combination?).  For dessert, there was a huge selection of gorgeous tiny pastries and cookies (including macaroons!).

Mysteriously Delicious Rice Balls

In addition to mineral water and a well-loved keg of beer, the bride made pitchers of margaritas.  No frou-frou blended drinks here.  Just lime juice, simple syrup, and tequila.  Served over ice and sipped slowly in the cool night air, they were the perfect blend of tart and sweet.

They inspired me to make some of my own margaritas.  I confess I do like a tick of Cointreau in my margarita, just a hint of orange to soften the lime, but I didn't have any at home.  I made do by infusing the simple syrup with orange zest.

Here's the result ... not too shabby, if I do say so myself.  You can play with the proportions if you like a drier margarita, less tequila, whatever.  But these proportions satisfied both my own sweet tooth and Mr. Wendy's love of straight, good tequila.

Margaritas a la Wendy

1 c. sugar
1 c. water
zest of one orange

1/2 c. fresh lime juice (no pulp)
1/2 c. tequila (100% agave ... don't use really cheap tequila)

ice (we didn't have crushed, so I smashed some cubes in a freezer bag)

Start by making an orange-infused simple syrup:  combine 1 c. water, 1 c. sugar, zest of one large orange in a non-reactive saucepan, heat to a boil, then cool.  Strain the syrup through a mesh sieve to remove the orange zest.

Combine 1 cup of the simple syrup with 1/2 c. lime juice and 1/2 c. tequila.  Cover, chill, and serve over crushed ice.

[If you want to salt the rim of your glass (something I don't do), rub the cut side of a lime or orange around the outside rim of the glass (not the inside, because you really don't want salt falling into your drink).  Invert the glass and set it carefully into a plate or shallow bowl of kosher or large-flake sea salt.]


~~~~~~

Wendy is the author of the Mysteries a la Mode. Visit her on the web or on Facebook. She also writes the Pet Boutique Mysteries under the name Annie Knox; you can follow Annie on Facebook, too!

Wednesday, September 16, 2009

CHO's CHUNKY TEQUILA LIME SALSA


Congrats to our final winner!
Molly Ebert of Indiana won our
last $25 Williams-Sonoma gift
certificate! Stay tuned for more
contests in the future!






And now, who is CHO? Well, he's the man I call
"the Hub", aka Chris Hansen Orf, a Phoenix
based musician and music writer. (The Hub
is an encyclopedia of music knowledge, truly, I don't
even bother to take him on in that category in Trivial
Pursuit because it's just too demoralizing).

He is also an excellent cook, whose skills are most exemplified
in the meat department. When asked to prepare supper, he
does it with gusto and when dinner is served it is generally a
beautifully grilled piece of meat. No salad. No sides. No, I'm not
kidding. When I inquire as to side dishes, he looks perplexed. And
I know he is thinking why do you need sides when you have meat?
And then one day I came home and found the Hub in the
kitchen, chopping...VEGETABLES!



I hit him with a quick marriage
based quiz, answers that only my
true husband would know, because
I was thinking we had an alien
abduction happening or perhaps a
clone gone awry. But he knew the
answers.
Hmm.



What caused his sudden need for veggies?
He said he had a craving for tomatos that
could not be ignored. Thus proving my theory
that the body will crave what it truly needs,
so you should listen to it when it says,
"Chocolate cake." But that's another blog!



And so here is the Hub's recipe for the best salsa ever.
Honestly, I would eat this stuff with a shovel if I could!

CHO’S CHUNKY TEQUILA LIME SALSA

1 finely chopped habanero pepper(hot)**
1 finely chopped serano chili pepper
1 finely chopped (seeded) jalapeno pepper
3 tomatoes quartered and chopped in a Krups food processor
3 finely diced (seeded) tomatoes
1 tbspn chopped cilantro
1 tbspn chopped green onion
2 cloves garlic minced
Mix ingredients in a large bowl, then strain. Then add:
Juice of 2 limes, hand squeezed into salsa
1 tspn salt
1 tbspn fine tequila (Cabo Wabo)**

**The dudes love their dad’s salsa, too, but for a more kid friendly
version, we leave out the habaneros and the tequila.


















When asked how he thought of the tequila, which in my opinion
"makes" it, Hub said, "I'd always thought that adding a bit of a good
reposado tequila (not Jose Cuervo or any other cheap, rotgut tequila)
might mingle nicely with the lime and the salt in the salsa, like in a good
margarita, so one day I figured what the heck and added a TBSP of
Cabo Wabo to one batch, loaded it up on a tortilla chip and after that
first taste, I knew I had created the perfect salsa."


And so we share with you...ENJOY!
Jenn

Jenn McKinlay SPRINKLE WITH MURDER March 2010
aka Lucy Lawrence STUCK ON MURDER Sept 2009