Tequila Makes it Better
Spinach Salad
Firecracker Shrimp w/ Tequila Pan Sauce
Pepper Crusted Filet Mignon with Tequila Creme
Tequila Lime Rice
Margarita Ice Cream
Spinach Salad
Yield: 2
2 cups of spinach
¼ cup goat cheese crumbles
½ cup tomatoes, chopped or ½ a roma tomato chopped
¼ cucumber, chopped or sliced
¼ cup sliced red p onions
1 cup croutons (cubed bread roasted with oil and seasoning of choice until crispy)
2 strips bacon, cooked and chopped
DRESSING:
2 tablespoons olive oil
1 tablespoon tequila
2 teaspoons vinegar
1 teaspoon mustard
1 tablespoons roasted garlic
1 tablespoon of honey or sweetener of choice
Salt and pepper to taste
In a bowl combine tequila, vinegar, mustard, roasted garlic and honey. Slowly drizzle in oil while whisking, taste and adjust seasoning with salt and pepper. Toss with salad ingredients and serve.
Pepper Crusted Filet Mignon with Tequila Creme
Yield: 2
2 steaks
Oil
Salt and pepper to taste
¼ cup tequila
¼ cup heavy cream
½ lime juiced
¼ teaspoon complete seasoning
¼ teaspoon herbs de province
2 tablespoons butter
Season steaks with salt and heavy pepper. Heat a pan over medium heat with oil, add steaks. Cook on each side until caramelized and cooked to desired internal temperature. Remove from pan and set aside. Turn pan down to medium low and add tequila. Cook and scrape bottom of pan to release fond. Add heavy cream, complete seasoning, herbs de province and butter. Stir until butter is melted. Turn heat off, add lime juice and steaks into pan. Coat with sauce and serve.
Firecracker Shrimp
Ingredients
1/2 pound medium shrimp peeled and deveined
Kosher salt and freshly ground black pepper to taste
1/4 cup cornstarch
1 large egg beaten
3 Tablespoons canola oil for frying
Sauce
1/4 cup sweet chili garlic sauce in the ethnic food aisle at the grocery store
1 1/2 tablespoons freshly squeezed lemon juice
1 tablespoons honey
1/2 tablespoons lemon zest
1/4 teaspoon Sriracha
1/2 teaspoon freshly grated ginger
1/2 teaspoon garlic
¼ cup tequila
Instructions
Heat canola oil in a large saucepan over medium-high heat.
In a large bowl, season shrimp with salt and pepper to taste.
Lightly toss the shrimp in the cornstarch until coated. Dip them individually into the beaten egg right before frying.
Add shrimp about 4-6 at a time depending on your saucepan and cook until golden brown, about 2-3 minutes. Transfer to a paper towel-lined plate. Repeat the process with the remaining shrimp, discarding any excess oil.
Wipe out the pan you just used to cook the shrimp. Combine the sweet chili garlic sauce, lemon juice, and zest, honey, garlic salt ginger, tequila and Sriracha. and bring to boil over medium-high heat, about 2-3 minutes.
Add the shrimp back in – into pan and toss to coat with the sauce. Serve immediately with rice or over fresh veggies
Tequila Lime Rice
Yield: 10
3 cups long grain rice
6 cups vegetable stock
1 stick butter
½ cup tequila
2 limes, zested and juiced
1 tablespoon honey
Salt and pepper to taste
In a pan or microwave safe bowl melt butter. Mix together with tequila, lime zest/juice and honey. Stir to combine then set aside.
In a rice cooker add rice and stock. Cook until fluffy. Once rice cooker shows rice is done pour butter tequila mixture over top and fluff to combine. Season with salt and pepper. Serve.
Frozen Margarita ice cream
Yield: 10
2 cups margarita mix with or without liquor
2 cups heavy cream
1 can sweetened condensed milk
1 lime zest
Combine in a ice cream maker and turn until frozen and smooth. Place in freezer and scoop when ready to serve. Can also be made by whipping the cream then adding the other ingredients. Then freeze in a pan until firm.
