Friday 7/24/20 National Tequila Day


 
Jim, could you save maybe 2 TB. for this marinade? It sounds really good. Says it makes enough for 3 lbs. of beef, lamb, pork or chicken.

Sangrita Marinade

1 cup orange juice
1/2 cup tomato juice
1 small onion, coarsely chopped
2 TB. TEQUILA
1/2 tsp. salt
1/4 tsp. hot pepper sauce

Process all ingredients in a food processor or blender until thoroughly combined. Marinade can be stored in a covered jar in refrigerator for 3 days.
 
For fellow shrimp lovers (Jim, you only need to save 1 TB. for this one. lol)

Margarita Shrimp

2 TB. olive oil
1 clove garlic, run through a garlic press
1 tsp. cilantro, chopped
24 large shrimp, shelled and deveined
1 tsp. lime juice
1 TB. TEQUILA
1/2 TB. Triple Sec

Heat oil, stir in garlic, cilantro and shrimp and saute for 5 minutes. Stir in lime juice, tequila and triple sec and continue cooking for 3 to 4 minutes or until the shrimp turn pink and are done. Serve over rice or angel hair pasta. Serves 4

Source: The Tequila Cookbook - 1993
 
Hrrrm....... We have a nice bottle of Herradura Seleccion Suprema here. Might have to take a nip off it tomorrow night. (No, I will NOT make a margarita with it.....)
 
For what it's worth, Joan, I've been known to put a little tequila in my fajita marinade. Your 2nd recipe above isn't far from what I do. Just add a little cumin, and maybe a touch of soy sauce and chili powder.
 
JimK said:
For what it's worth, Joan, I've been known to put a little tequila in my fajita marinade. Your 2nd recipe above isn't far from what I do. Just add a little cumin, and maybe a touch of soy sauce and chili powder.
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Oh, mmmmm does sound good.
 
Wait; You mean you can cook with tequila?? Haha, tequila has long since been a favorite of mine. Nothing excessive, just a true appreciation of good tasting tequila.
The shrimp recipe above is one I will soon have to try!
Tim
 
Tim, if you really are a shrimp lover, here is one I will share. Believe it or not, I created this recipe, spice blend and all. lol

Joan's Adobo Shrimp
Serves 1

15 Extra Large shell-on deveined shrimp
1 or 2 TB Joan's Adobo Spice Blend (recipe below)
1/4 cup Tequila
2 TB. oil
1/2 to 1 tsp. lime zest

Combine all in a bowl. Let marinate for about 30 to 60 minutes.
Heat the oil in a skillet, about medium heat. Drain shrimp, reserving marinade. Cook 2 to 3 minutes on one side. Turn shrimp over and cook 1 minute. Add as much marinade to skillet as you prefer. Cook 2 or 3 minutes more. Serve over Basmati rice.

Joan's Adobo Spice Blend (salt free)

1 TB. dried minced garlic
1 TB. dried minced onion
1 tsp. freshly ground black pepper
1 tsp. ground cumin
1/2 tsp. oregano
1/2 tsp. cayenne pepper
1/2 tsp. dried cilantro

Source: Joan (aka Cookieee)

If you tweek this recipe and make it better, PLEASE, share with me. ;)
 
Did you know........


If not for women, tequila may not even exist
Historically, the women of Tequila (as in the town) have been the ones who cultivated the blue agave plants, called hijuelos (little children). Women can still be seen today working the fields from February to July, when the plants sprout.


It's from a plant (which means it's healthy, right?)
Have no fear, gluten-free folks! Tequila is perfectly all right for you to drink. Tequila is made from fermenting the juice from the blue agave plant, which has a core called piña because it looks a little like a pineapple. Once the piña is harvested, it's brought to a distillery to be roasted to unleash its juices, which are fermented, distilled and aged before being bottled.

Your welcome lol
 
Joan said:
It's from a plant (which means it's healthy, right?)
Have no fear, gluten-free folks! Tequila is perfectly all right for you to drink. Tequila is made from fermenting the juice from the blue agave plant, which has a core called piña because it looks a little like a pineapple. Once the piña is harvested, it's brought to a distillery to be roasted to unleash its juices, which are fermented, distilled and aged before being bottled.
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You're welcome. :)
 
I once put some tequila in a pot of chili I was making when I was out of ale. It was not bad, per se, but it wasn't that great either. Maybe I used too much. That always seems to be the problem with tequila.
 
D Livingston said:
I once put some tequila in a pot of chili I was making when I was out of ale. It was not bad, per se, but it wasn't that great either. Maybe I used too much. That always seems to be the problem with tequila.
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Tequila is going to have a very different flavor profile from an ale (okay, probably any fermented but not distilled beverage.) I don't know how that would pair with chili. Tequila & lime marinated chicken..... yum.

To me, most tequila tastes like lighter fluid. I have found that the expensive tequilas I can savor like a good single malt Scotch whiskey.
 
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