Tequila Class

Tequila Makes it Better

Spinach Salad 

Firecracker Shrimp w/ Tequila Sauce

Pepper Crusted Filet Mignon with Tequila Creme

Tequila Lime Rice

Margarita Ice Cream   

Spinach Salad with Tequila-Honey Vinaigrette

Yield: 2 Servings

The Salad Bowl:

• 2 cups Baby spinach
• ½ cup Cherry tomatoes (halved)
• ¼ cup Red onions (thinly sliced)
• ¼ Cucumber (chopped)
• ¼ cup Goat cheese crumbles
• 2 strips Bacon (cooked and chopped)
• 1 cup Croutons

The Vinaigrette:

• 2 tbsp Olive oil (or oil blend)
• 1 tbsp Tequila
• 2 tsp Vinegar (Apple Cider or White Wine)
• 1 tsp Dijon mustard
• 1 tbsp Roasted garlic (mashed into a paste)
• 1 tbsp Honey (or agave)
• Pinch Salt and black peppe

Instructions

1. The Emulsion: Whisk tequila, vinegar, mustard, garlic, and honey in a bowl.
2. The Stream: Slowly drizzle in the oil while whisking vigorously until the dressing thickens.
3. Assemble: Toss the spinach and veggies with the dressing. Top with goat cheese, bacon, and croutons.

💡 Fun Fact: Tequila is made from the Blue Agave plant. In cooking, it acts like a “flavor carrier,” helping the flavors of the honey and garlic reach your taste buds faster! 👨‍🍳 Chef Tip: “Emulsifying” is the science of forcing oil and vinegar to stay together. The mustard in this recipe acts as the “glue” to keep them from separating!

Pepper-Crusted Filet with Tequila Crème

Mastering the classic pan sauce. 

Yield: 2 Servings

 The Ingredients

• 2 (6 oz) Beef filet steaks
• 2 tbsp Oil (High-heat oil like Grapeseed or Canola)
• 2 tbsp Shallot (minced)
• 1 clove Garlic (minced)
• ¼ cup Tequila
• ¼ cup Heavy cream
• ¼ cup Beef stock
• 2 tbsp Unsalted butter
• Generous amount Coarse sea salt and cracked black pepper

🔪 Instructions

1. Sear: Season steaks heavily with salt/pepper. Sear in a hot oiled pan until caramelized. Remove and set aside to rest.
2. Sauté: In the same pan, sauté shallots (2 mins) and garlic (30 secs).
3. Deglaze: Turn off the flame (if using gas) and add tequila. Scrape the bottom of the pan to release the fond (brown bits).
4. Reduce: Add beef stock and cream. Simmer until the sauce thickens and can coat the back of a spoon.
5. Finish: Swirl in butter until glossy. Return steaks to the pan to coat.

💡 Fun Fact: Allowing meat to rest for 5 minutes lets the juices redistribute. If you cut it too soon, all that flavor runs out on the cutting board!

Firecracker Shrimp

Sweet, spicy, and crispy.

The Shrimp:

• 10 Medium shrimp (peeled and deveined)
• 2 tbsp Cornstarch
• 1 Large egg (beaten)
• 3 tbsp Canola oil (for pan-frying)

The Firecracker Sauce:

1. ¼ cup Sweet chili garlic sauce
2. ¼ cup Tequila
3. 2 tbsp Orange juice + 1 tsp Orange zest
4. 2 tbsp Soy sauce
5. 1 tbsp Sriracha
6. 2 cloves Garlic (minced)

1. Prep: Toss 10 peeled shrimp in 2 tbsp cornstarch, then dip in beaten egg.
2. Fry: Cook in hot oil (2 mins) until golden. Drain on paper towels.
3. Sauce: In a clean pan, simmer ¼ cup sweet chili sauce, 2 tbsp orange juice, 1 tsp zest, 2 tbsp soy, 1 tbsp Sriracha, 2 garlic cloves, and ¼ cup tequila.
4. Toss: Add shrimp back to the pan and coat. Serve over rice.

Tequila Lime Rice

Yield: 10 Servings

Yield: 10 Servings

• 3 cups Long grain white rice
• 6 cups Chicken or vegetable stock
• 2 oz (½ stick) Unsalted butter
• ¼ cup Tequila
• 1 Lime (zested and juiced)
• 1 tbsp Honey
• To taste Salt and black pepper

1. Cook 3 cups rice in 6 cups stock.
2. Pour the tequila butter over the hot, fluffy rice and toss with a fork.

 Frozen Margarita Ice Cream

Yield: 10 Servings

• 2 cups Heavy whipping cream (ice cold)
• 1 can (14 oz) Sweetened condensed milk
• ½ cup Margarita mix (with or without tequila)
• ½ Lime (zested)

• Technique: Combine and churn in an ice cream maker, OR whip the cream to stiff peaks and gently fold in the other ingredients before freezing for 6 hours.

Chef Tip: If making the “No-Churn” version, make sure your margarita mix isn’t too warm, or it will deflate your whipped cream!