Cooking with Tequila

Cooking with tequila is a voyage of discovery because few written recipes exist; however, American chefs (especially in white tablecloth Mexican restaurants) are exploring the possibilities of tequila in dishes such as Añejo-poached pears, savory sauces and swordfish ceviche. I have had good luck using the following rule of thumb:

· Substitute Blanco or Oro tequila in recipes calling for gin or vodka.

· Substitute Reposado tequila in recipes calling for rum, bourbon or scotch.

· Substitute Añejo tequila in recipes calling for Cognac or Armagnac.

And if you're the kind of cook who enjoys drinking (while cooking or after) here's another rule of thumb:

Sip premium white tequila straight, drink a shot with salt (before) and suck lime (after), or a shot with a Sangrita chaser. Sangrita is not sangria. It's a small shot of fresh lime juice, fresh orange juice, onions, salt, hot red pepper and tomato juice.

Oro and Reposado tequilas make great Margaritas; also drink shots with a beer chaser.

Añejo tequila should be enjoyed after dinner, just like Cognac.

GETTING STARTED

Cooking with tequila requires a clear head, a kitchen, and a good tequila.

Remember, the better the tequila the better the flavor of the food.

You can do without the clear head and a kitchen, but not without a good tequila.

Grillin’ and Chillin’ Margarita Marinade

Perfect marinade for grilled meats, poultry and seafood

 

Ingredients:
1/4 cup fresh lime juice
1/4 cup Tequila
3 tablespoons triple sec
2 tablespoons vegetable oil
2 teaspoons grated lime zest
1 1/2 teaspoons chili powder
1 1/2 teaspoons granulated sugar
1/2 teaspoon coarse salt
1 to 2 jalapeno peppers, seeded & finely chopped

 

Directions:

Combine lime juice, tequila, triple sec, oil, lime zest, chili powder, sugar, salt & peppers; mix well.

 

Pour the marinade over poultry or seafood evenly coating it in a shallow glass or ceramic dish. Cover & refrigerate, turning occasionally, 1 hour for poultry or 30 minutes for seafood.