Bell peppers and a squeeze of lime dress up this bright and tangy pork dish.Pour the marinade over the pork, and refrigerate for at least 1 hour and up to 4.
A 14/16 size shrimp means there are 14 to 16 shrimp per pound.Flaming Tequila Shrimp Two WaysRecipe tested by Terri MilliganMakes 24 shrimp24 raw shrimp (14/16 size) peeled and deveined, tails on2 tablespoons extra-virgin olive oil2 tablespoons fresh lime juice3 tablespoons chopped fresh cilantro12 pea podsGuacamole:2 medium ripe avocados2 garlic cloves, minced2 teaspoons lime juice⅛ teaspoon salt teaspoon salt⅛ teaspoon ground cuminPinch of cayenne pepper2 tablespoons finely diced white onion1 tablespoon chopped cilantro4 tablespoons tequila for flamingPlace shrimp in a bowl.
As many of our guests say, “this is not your typical Mexican restaurant!We used a lot of reclaimed materials such as palettes, old barrels, and reclaimed wood from the Port of Anchorage.
) But just because it's common doesn't mean it's great for your body.That's where this cocktail—a spicy-sweet concoction created by Bart Cannizzaro of Byblos Miami—comes in.
It’s one of a number of margaritas the restaurant will be offering to customers this Halloween, one of the restaurant’s busiest days.“I grew up here,” says Christoffersen, looking around the restaurant, “and I’ll never forget the servers.
The positive role of bats is being celebrated through National Bat Week, Tuesday, Oct.• Watch the "Battle for Bats" film that focuses on a condition called white-nose syndrome, which is affecting bat populations.
Squeeze enough juice from limes to measure 1/2 cup.In a large bowl whisk together lime juice, condensed milk, yolks, and tequila until just combined well.
YieldMakes 10 servingsIngredients3 pounds Granny Smith apples (about 8 medium), peeled, cored, cut into 1/2-inch pieces2 1/4 cups apple cider1 3/4 cups dried cranberries3/4 cup tequila1/2 cup sugar1 cinnamon stick3/4 teaspoon ground black pepperPreparation Combine all ingredients in large pot.Set pot over medium heat and bring mixture to simmer.
YieldMakes 6 servingsIngredients1 cup fresh lime juice1/2 cup tequila1/2 cup orange juice1/4 cup chopped fresh cilantro2 tablespoons minced seeded jalapeño chilies1 1/2 tablespoons chili powder1 teaspoon salt3/4 teaspoon ground black pepper6 boneless chicken breast halves with skinPreparation Mix first 8 ingredients in bowl.Add chicken; turn to coat.
YieldMakes 4 servings
Active Time20 min
Total Time1 1/4 hrIngredients3 tablespoons tequila (preferably reposado or añejo)3 tablespoons fresh lime juice2 tablespoons sugar1 (3-lb) pineapple (labeled "extra sweet")Preparation Stir together tequila, lime juice, and sugar until sugar is dissolved.Remove eyes from pineapple in spiral channels with a sharp paring knife: Cut along each side of diagonal row of eyes that spirals down pineapple, forming a V-shaped channel.
YieldMakes 4 appetizer servingsIngredients8 tablespoons butter5 garlic cloves, minced3/4 cup diced tomatoes1/2 cup sliced green onions1/2 cup thinly sliced celery6 1/4-inch-thick slices jalapeño chili with seeds1/4 cup tequila2 tablespoons fresh lime juice1 1/4 pounds mussels (about 40), scrubbed, debeardedPreparation Melt butter in heavy large pot over medium-high heat.Mix in tomatoes, then next 5 ingredients.
YieldMakes 6 ServingsIngredients3/4 cup tequila3/4 cup (packed) golden brown sugar1 1/2 teaspoons vanilla extract1/4 teaspoon ground cinnamon1 large pineapple, peeled, cored, cut into 2x1-inch pieces6 bamboo skewers, soaked in water 30 minutes, drainedPreparation Stir first 4 ingredients in small bowl until sugar dissolves.Thread pineapple pieces onto 6 skewers, dividing equally.
Bring cream, half and half, cinnamon stick, vanilla bean and ground cinnamon to boil in heavy medium saucepan.Process in ice cream maker according to manufacturer's instructions.
In a small saucepan sprinkle gelatin over vegetable-juice cocktail or tomato juice and let stand 1 minute to soften.Remove pan from heat and stir in jalapeño and all remaining ingredients except tomatoes.
Cover jar and let prunes macerate at least 12 hours at room temperature.Add about 1 cup cold custard and pulse just until combined well, then whisk into remaining custard.
YieldMakes about generous 3/4 cupIngredients1/4 cup vegetable oil3 tablespoons fresh lime juice3 tablespoons tequila2 tablespoons triple sec1 large jalapeño chili, seeded, minced1 1/2 teaspoons grated lime peel1 teaspoon chili powder1 teaspoon sugar1/2 teaspoon coarse saltPreparation Mix all ingredients in small bowl.Let stand 15 minutes.
Make filling: Whisk together sugar and cinnamon in a large bowl.Peel, quarter, and core apples, then slice 1/2 inch thick.
YieldServes 14IngredientsFor pears14Anjou pears, peeled1quart tequila1/2 cup sugarFor sauce112-ounce package frozen unsweetened raspberries, thawed18-ounce jar prickly pear jelly* or apple jelly2tablespoons orange liqueur*Available at specialty foods stores.PreparationMake pears: Using melon baller, remove core from bottom end of pears.
Cover and cook on low for 8 hours or on high for 4 hours.Transfer the chicken to a cutting board and shred it using two forks.
Yield1 cocktailIngredients1 teaspoon elderflower cordial or syrup1 1/2 ounces añejo tequila1 lemonClub soda (for serving)Preparation Stir 1 teaspoon elderflower cordial or syrup, 1 1/2 ounces añejo tequila, and two 3x1" strips lemon zest, thinly sliced lengthwise, in an ice-filled highball glass until very cold, about 30 seconds.Top off with club soda.