Margarita Melon Salad
INGREDIENTS:
2 limes, juiced
2 shots Dos Lunas Reposado Tequila®
2 tablespoons orange liqueur
3 teaspoons sugar
1/2 cantaloupe, seeded and cubed
1/4 honey dew melon, seeded and cubed
1/4 small watermelon, cubed
PREPARATION:
Many markets sell halved melons and wedges of watermelon, making it easy to prepare this salad closer to desired amounts. Combine lime juice, tequila, liqueur, and sugar in a bowl. Add melons and toss to coat with tequila and lime. Serve in shallow bowls.
Note: If you do not normally stock tequila and/or Triple Sec at home, simply pick up the mini single serving bottles. This recipe will use about half of a mini bottle of each. If you cannot consume alcohol, simply leave them out.
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Ahi, Baby Shrimp and Hamachi Ceviche Recipe
INGREDIENTS:
4 ounces baby shrimp, peeled, deveined, diced
4 ounces ahi tuna, diced
4 ounces hamachi (amberjack), diced
3 sprigs mint leaves, coarsely chopped
6 sprigs cilantro leaves, finely chopped, divided use
1 or 2 Scotch bonnet chile, seeded
1/2 cup plus 3 Tbsp extra-virgin olive oil, divided use
6 limes, juiced
2 lemons, juiced
5 Tbsp sugar, divided use
3 tsp sea salt, divided use
1 whole coconut, cracked into 4 pieces
1 Tbsp lemon juice
1/4 cup fresh coconut milk
3 Tbsp Dos Lunas Reposado Tequila®
Papaya salad
Mint, for garnish
PREPARATION:
Mix seafood with chopped mint, half the cilantro, chile, 3 Tablespoons olive oil, lime juice, juice of 2 lemons, 2 Tablespoons sugar and 1 teaspoon salt; allow to marinate 1 hour. Drain; refrigerate.
Place coconut pieces in heated 350-degree F oven 10 minutes or until tender.
Whisk together remaining sugar, salt, oil, cilantro, lemon juice, coconut milk and rum; toss with seafood. Place papaya salad on shell and top with ceviche; garnish with mint.
Yield: 4 servings
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Dos Lunas® Margarita Shrimp Salad
INGREDIENTS:
Shrimp
2 T cilantro, chopped
2 garlic cloves, minced
1 serrano chile, stemmed, seeded and finely diced
1/3 cup Dos Lunas Reposado Tequila®
2 T Grand Marnier
1/4 cup fresh lime juice
1 t cumin
1 pound raw shrimp (16 to 20 per pound), thawed, de-tailed, and deveined
1/4 cup olive oil
Salt and black pepper to taste
Salad
Fried tortilla strips, dusted with chile powder
1 tomato diced
1/2 yellow bell pepper, seeded and diced
Romaine lettuce
PREPARATION:
For the shrimp: Combine the cilantro, garlic, chile, Dos Lunas, Grand Marnier, lime juice, and cumin in a stainless steel bowl. Add the shrimp, turn to coat, and refrigerate for at least 1 hour. Drain the shrimp and reserve the marinade. Broil the shrimp a few minutues on each side, until cooked..
In a small saucepan over high heat, bring the reserved marinade to a boil. Reduce the heat to medium and simmer until reduced by half. Remove from the heat, transfer to a bowl, and let cool. Whisk in the olive oil and season with salt and pepper to taste. Set aside.
For the salad: In a large bowl, mix together the tomato, bell pepper and lettuce. Toss with the marinade-oil dressing and divide among 4 large plates or shallow bowls. Top the salad with grilled shrimp and fried tortilla strips. Serve immediately.
Note: If you do not normally stock tequila and/or Triple Sec at home, simply pick up the mini single serving bottles. This recipe will use about half of a mini bottle of each. If you cannot consume alcohol, simply leave them out.
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Lobster Fra Diavolo Recipe
Suitable for the finest guest, lobster is cooked in an herbed and spiced tomato sauce and then flamed with brandy.
INGREDIENTS:
• 2 lobsters (1 to 1-1/2 pounds each)
• 6 tablespoons olive oil
• 2 sprigs of parsley
• 1 teaspoon thyme or oregano
• 1 small onion, finely chopped
• 1 clove garlic, finely chopped
• Pinch of cloves
• Pinch of mace
• Salt
• Freshly ground black pepper
• 2 cups cooked tomatoes
• 1/4 cup Dos Lunas Silver Tequila®
• Hot cooked rice
PREPARATION:
Split the live lobsters and cook them in hot olive oil until the color has turned. Continue cooking gently for about 10 minutes.
Add the parsley, thyme or oregano, onion, garlic, cloves, mace, salt, pepper, and tomatoes. Cover and cook for about 15 minutes, stirring often.
Arrange a ring of rice on a serving dish. Put the lobster halves in the center and pour the sauce over them. Add the brandy and blaze just before serving.
Yield: 2 servings
Note: If you do not normally stock tequila and/or Triple Sec at home, simply pick up the mini single serving bottles. This recipe will use about half of a mini bottle of each. If you cannot consume alcohol, simply leave them out.
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Margarita Pie Recipe
Tequila, Triple sec, and limes from the famous cocktail make a no-bake Margarita pie. Plan in advance to freeze the pie 4 hours before serving.
INGREDIENTS:
• 1-1/2 cups finely crushed thin pretzel sticks
• 1-1/3 cups sugar
• 1/2 cup butter, melted
• Zest of 1 lime
• 1/2 cup fresh lime juice
• One 14-ounce can sweetened condensed milk (not evaporated)
• 2 Tbsp Dos Lunas Reposado Tequila®
• 2 Tbsp Triple Sec
• 1-1/2 cups whipped heavy cream, divided use
• 2 dallops green food coloring (optional)
• 12 mini pretzels or thin pretzel sticks, for garnish
• thin lime slices cut in half, for garnish
PREPARATION:
Combine the crushed pretzels, sugar, and butter in a medium bowl. Press mixture into buttered 9-inch pie dish. Chill for 1 hour.
In a clean bowl, combine lime zest, lime juice, condensed milk, tequila, and Triple Sec.
Fold in 1 cup of the whipped cream and the food coloring. Pour into cold pie crust and freeze for 4 hours.
Decorate with remaining 1/2 cup of whipped cream, pretzels, and lime slices.
Yield: 8 servings
Note: If you do not normally stock tequila and/or Triple Sec at home, simply pick up the mini single serving bottles. This recipe will use about half of a mini bottle of each. If you cannot consume alcohol, simply leave them out.
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Margarita Wings Recipe
Take traditional margarita cocktail ingredients, mix with chicken wings, and you have crowd-pleasing appetizer or entree. If you do not have access to a grill, you can bake these in the oven with satisfying results.
INGREDIENTS:
• 2 pounds precut chicken wings, or whole wings cut into 2 pieces at joint, tips discarded
• 1/2 cup Dos Lunas Reposado Tequila®
• 1/4 cup frozen orange juice concentrate
• Grated zest of 1 lemon
• Juice of 1 lemon
• 1 cloves garlic, minced
• 1/2 teaspoon ground cumin
• 1 teaspoon freshly ground coarse black pepper
• 1 teaspoon salt
• 2 tablespoons minced cilantro
PREPARATION:
Wash the wings, pat dry and place in a large, heavy-duty resealable plastic food bag.
In a small bowl, combine the tequila, orange juice concentrate, lemon zest, lemon juice, garlic, cumin, black pepper, salt, and cilantro.
Pour the marinade over the wings in the bag. Seal the bag and refrigerate several hours or overnight.
Prepare a medium-hot charcoal fire or pre-heat a gas grill to medium-high.
Drain the wings, discarding the marinade.
Grill the wings, turning often, until they are slightly charred and cooked through, about 25 minutes.
Yield: 4 servings
Note: If you do not normally stock tequila and/or Triple Sec at home, simply pick up the mini single serving bottles. This recipe will use about half of a mini bottle of each. If you cannot consume alcohol, simply leave them out.
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Ribs With Fiery Mango Marinade Recipe
The marinade is spicy, sweet, and tangy from mangos, lime, chipotle chiles, honey, and ginger. It gets an added kick from tequila, but you may omit it. Plan in advance to marinate the ribs 15 minutes at the least, and 8 hours optimum for best flavor and tenderness.
INGREDIENTS:
• 6 lb beef ribs or your favorite ribs
• Fiery Mango Marinade:
• 1 large fresh ripe mango
• 2 Tbsp chipotle chiles in adobo sauce
• 1/2 cup ketchup
• 1/4 cup Dos Lunas Reposado Tequila®
• 1/4 cup freshly squeezed lime juice
• 2 Tbsp oyster sauce
• 2 Tbsp honey
• 6 cloves garlic, finely minced
• 1/4 cup finely minced ginger
• 1/4 cup chopped cilantro sprigs
PREPARATION:
Remove the membrane from the underside of the ribs. Then place the ribs in a rectangular dish or baking pan.
To make the marinade, peel the mango and cut the flesh away from the seed.
Combine the mango flesh and chipotle chiles in a food processor fitted with a metal blade and puree. Transfer the mixture to a bowl and combine with the ketchup, tequila, lime juice, oyster sauce, honey, garlic, ginger, and cilantro.
Makes 2 cups.
Coat the ribs evenly on both sides with half the marinade. Marinate the ribs refrigerated for at least 15 minutes. For more flavor, marinate for up to 8 hours. Remove the remaining marinade to serve as a sauce for the ribs.
To grill the ribs, if using a gas barbecue, preheat to medium (325 F). If using charcoal or wood, prepare a fire. Occasionally during cooking, baste the ribs with extra marinade, stopping 15 minutes before removing the ribs from the grill.
To serve, cut each side of ribs in half, into 3 sections, or into individual ribs. Transfer to a heated serving platter or 4 heated dinner plates and serve at once accompanied by the reserved sauce.
Yield: 4 servings
Note: If you do not normally stock tequila and/or Triple Sec at home, simply pick up the mini single serving bottles. This recipe will use about half of a mini bottle of each. If you cannot consume alcohol, simply leave them out.
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Tequila Shrimp
INGREDIENTS:
• 2 tablespoons olive oil
• 1 medium onion, minced
• 3 medium garlic cloves, minced
• 40 medium uncooked shrimp, peeled, deveined, and halved lengthwise (about 1 1/2 pounds)
• 1/2 cup Dos Lunas Reposado Tequila®
• 1/4 cup freshly squeezed lime juice plus extra limes, for serving
• Pico de Gallo, for serving (optional)
• Guacamole, for serving (optional)
PREPARATION:
Heat a large frying pan over medium heat and add olive oil. When heated, add onion and garlic and sweat until translucent, about 8 to 10 minutes. Season well with salt and freshly ground black pepper.
Add shrimp and sauté until they turn to pink, about 3 minutes. Remove the pan from heat, add tequila, and scrape the bottom of the pan to incorporate any browned bits. Return the pan to the heat. (If you want, carefully tilt the pan to ignite tequila.) Simmer until the alcohol smell is cooked off and shrimp are fully cooked, about 3 minutes. Remove from heat and stir in lime juice.
Serve with extra lime wedges, Pico de Gallo, and Guacamole.
Note: If you do not normally stock tequila and/or Triple Sec at home, simply pick up the mini single serving bottles. This recipe will use about half of a mini bottle of each. If you cannot consume alcohol, simply leave them out.
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Touchdown Tequila Chicken Recipe
INGREDIENTS:
1 1/4 cups lime juice or margarita mix
1/2 cup Dos Lunas Ańejo Tequila®
1/2 cup triple sec or orange juice
1/4 cup chopped fresh cilantro leaves
3 cloves garlic, minced
1 teaspoon crushed red pepper flakes
8 boneless, skinless chicken breast halves
1 large red bell pepper, cut into thick strips
1 yellow bell pepper, cut into thick strips
1 large Vidalia onion, cut into wedges
Vegetable Marinade, recipe follows
Shredded Mexican cheese blend, for serving
Salsa, for serving
Sour cream, for serving
PREPARATION:
In a bowl, combine lime juice, tequila, triple sec, cilantro, garlic and red pepper flakes. Add chicken and marinate chicken for 3 hours or overnight (depending on how much you like the tequila flavor).
Marinate peppers and onion in Vegetable Marinade for 30 minutes to 1 hour.
Preheat outdoor grill to medium heat. Remove chicken from marinade and grill, turning once, until juices run clear, about 5 to 6 minutes per side. Drain peppers and onions, grill in a grill basket until tender and browned on edges, about 8 to 10 minutes.
Slice the chicken breast into 1/2-inch strips. Serve with peppers and onions, cheese, salsa and sour cream.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Vegetable Marinade:
1/2 cup olive oil
1/2 cup lime juice or margarita mix
1/2 teaspoon liquid smoke
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Combine all ingredients in a bowl.
Yield: about 1 cup
Note: If you do not normally stock tequila and/or Triple Sec at home, simply pick up the mini single serving bottles. This recipe will use about half of a mini bottle of each. If you cannot consume alcohol, simply leave them out.
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Caribbean Island Lime Shrimp Recipe
Instead of paying big bucks for that name-brand lime shrimp in the freezer case, it’s easy to make your own at home with a simple marinade and a flash in the pan. Great served over white rice. This dish is also good as a room temperature appetizer for parties.
INGREDIENTS:
• 1/4 cup olive oil
• 1/4 cup fresh lime juice (about 2 limes)
• 1/2 cup orange juice concentrate
• 1/8 cup Dos Lunas Silver Tequila® (see Note)
• 1 Tbsp Triple Sec or Cointreau orange liqueur
• 1/2 cup cilantro, chopped
• 1 cloves garlic, pressed
• 1/4 cup minced sweet onion
• 1/8 tsp curry powder
• 1 tsp kosher salt
• 1/4 tsp turmeric
• 1/2 tsp ground cumin
• 1/8 tsp cayenne pepper, or more to taste
• 1/4 tsp freshly ground black pepper
• 1 Tbsp olive oil
• 1 to 1-1/2 pounds fresh shrimp, peeled and deveined, tails left on for presentation if you wish
PREPARATION:
Measure 1/4 cup olive oil, lime juice, orange juice concentrate, tequila, Triple Sec, cilantro, garlic, sweet onion, curry powder, salt, turmeric, cumin, cayenne pepper, and black pepper into a large zip-top bag.
Seal and squish contents to mix. Add shrimp to marinade, squeeze out all the air, and seal. Turn bag to coat shrimp. Refrigerate for 1 hour. (Do not over-marinate or the citrus acids will “cook” the shrimp.)
Heat a large heavy skillet over medium-high heat. Add 1 Tbsp olive oil to hot pan and swirl to coat. Remove shrimp from marinade, reserving marinade, and place in a single layer in the hot pan. Cook for 1 minute, then flip the shrimp to the other side. Do not overcook the shrimp or it will become rubbery. Add the reserved marinade to the pan. Cook 1 minute, then remove shrimp and keep warm. Continue cooking the marinade until it reduces to a thin sauce. Turn off heat, return the shrimp to the pan, and toss in the sauce.
Serve Caribbean Island Lime Shrimp over white rice. This dish is also good as a room temperature appetizer for parties.
Yield: 4 servings
Note: If you do not normally stock tequila and/or Triple Sec at home, simply pick up the mini single serving bottles. This recipe will use about half of a mini bottle of each. If you cannot consume alcohol, simply leave them out.
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Chile-Lime-Tequila Compound Butter
INGREDIENTS:
• 6 tablespoons unsalted butter (3/4 stick), at room temperature
• 1 teaspoons minced jalapeño or serrano chiles (seeds and membranes removed)
• 1 tablespoon freshly squeezed lime juice (from 1/2 medium Lime:lime)
• 2 teaspoons Dos Lunas Reposado Tequila® (optional)
• 2 teaspoons freshly ground black pepper
• 1 teaspoon kosher salt
PREPARATION:
In a mixing bowl, use a rubber spatula to soften butter until it is very spreadable. Add all other ingredients, and mix until thoroughly combined.
Place compound butter on a sheet of plastic wrap. Shape into a log, and twist the ends to seal. Place butter in the refrigerator to harden.
Makes: 6 servings
Note: If you do not normally stock tequila and/or Triple Sec at home, simply pick up the mini single serving bottles. This recipe will use about half of a mini bottle of each. If you cannot consume alcohol, simply leave them out.
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Drunken Chocolate Cake Recipe
INGREDIENTS:
Chocolate Cake:
6 ounces bittersweet chocolate, coarsely chopped
5 ounces (1-1/4 sticks) unsalted butter
2/3 cup Dos Lunas Reposado Tequila®
4 large eggs, separated
1-1/4 cups sugar
1 cup flour
Pinch salt
Chocolate Glaze:
1 cup heavy whipping cream
8 ounces bittersweet chocolate
Chantilly cream:
1/2 cup plus 1 Tbsp heavy whipping cream
1/4 tsp vanilla extract
3/4 tsp sugar or to taste
Small pinch salt
PREPARATION:
To make cake:
Preheat oven to 350 degrees F. Line the bottom of a greased 9-inch-round cake pan with parchment paper. Combine the chocolate, butter and rum in the top half of a double boiler over gently boiling water. When all is melted, set it aside to cool to lukewarm.
Meanwhile, combine the egg yolks and 1/2 cup plus 3 Tbsp sugar in the bowl of an electric mixer. With beaters at high speed, whip the egg mixture 3 minutes until thick. Decrease speed to medium-low and beat in the chocolate mixture. Stir in the flour and salt.
Put the egg white in a separate mixing bowl. With clean beaters, whip them on medium speed until frothy. Increase the speed to high and whip until soft peaks form. Add the remaining sugar and continue beating until stiff. Fold a third of the egg whites into the chocolate batter. When they are almost completely incorporated, gently fold in the remaining whites. Pour the batter into the prepared pan.
Bake 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Set pan on wire rack to cool.
To make glaze:
Meanwhile, put the cream in a heavey-bottomed saucepan and bring to a boil over high heat. Remove the cream from the heat and whisk in the chocolate until smooth. Cool the glaze to room temperature.
To make cream:
Put all ingredients in a large stainless steel bowl. Whisk the cream just until it holds its shape. Refrigerate until ready to use. Use within 1 hour or you may need to rewhip it slightly.
To serve:
Unmold the cake and use glaze to frost the side and top of the cake. Allow the cake to rest at least 1 hour before cutting. Cut with a hot dry knife (dip the knife in hot water and then dry off). Serve with Chantilly Cream. Yield: 8 to 10 servings
Note: If you do not normally stock tequila and/or Triple Sec at home, simply pick up the mini single serving bottles. This recipe will use about half of a mini bottle of each. If you cannot consume alcohol, simply leave them out.
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Margarita Balls
INGREDIENTS:
1 (12-ounce) package vanilla wafers
1/2 cup pretzel crumbs (about 1 cup pretzels)
1 (16-ounce) pkg. confectioners’ sugar
3/4 cup frozen margarita or limeade concentrate, thawed
2 (3-ounce) packages cream cheese
1 teaspoon Dos Lunas Ańejo Tequila®, or to taste, optional
1 teaspoon Triple Sec (orange liqueur), or to taste, optional
Rind from 1 lime, grated fine (divided use)
1 (2.25-ounce) shaker green decorator sugar
1 cup granulated sugar
PREPARATION:
Place half the vanilla wafers in bowl of food processor fitted with knife blade. Process to fine crumbs. Remove crumbs and reserve. Repeat with remaining wafers. Add pretzels (about 1 cup) to food processor and process to fine crumbs to make 1/2 cup crumbs. In large bowl, combine wafer crumbs, pretzel crumbs, powdered sugar, margarita concentrate and cream cheese. Add tequila and Triple Sec, if desired. Stir until well blended. Divide mixture in half. Wrap each half tightly in plastic wrap and set aside.
Combine half the grated lime with decorator sugar and half with granulated sugar on small saucers or in small bowls, stirring to distribute lime peel evenly. Remove plastic wrap from 1 portion of the dough and shape into small 1-inch balls. After shaping each ball, roll each in green or white sugar. Work quickly, because the treats dry quickly. Repeat until all dough is used. Store in an airtight container in refrigerator up to 1 week.
Yield: 7 dozen
Note: If you do not normally stock tequila and/or Triple Sec at home, simply pick up the mini single serving bottles. This recipe will use about half of a mini bottle of each. If you cannot consume alcohol, simply leave them out.
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Margarita Shrimp Salad
INGREDIENTS:
Shrimp
2 tablespoons chopped cilantro
1 cloves garlic, minced
1 serrano chile, stemmed, seeded and finely diced
1/3 cup Dos Lunas Ańejo Tequila®
2 tablespoons Triple Sec or Grand Marnier
1/4 cup freshly squeezed lime juice
1 teaspoon cumin seed, toasted and ground or 1 teaspoon ground cumin
1 pound shrimp (16 to 20 per pound), peeled, deveined, and slit along the backs
1/4 cup olive oil
Salt and freshly ground black pepper to taste
Salad
4 corn tortillas, 6 inches in diameter, cut into julienne
Vegetable oil for frying tortillas
1 teaspoon chile powder
1 tomato, cored, seeded and diced
1 yellow bell pepper, cored, seeded and diced
5 cups torn Romaine lettuce leaves, washed and thoroughly dried
PREPARATION:
For the shrimp: Combine the cilantro, garlic, chile, tequila, Triple Sec, lime juice, and cumin seed in a nonreactive bowl. Add the shrimp, turn to coat, and refrigerate for at least 1 hour. Drain the shrimp and reserve the marinade.
In a small saucepan over high heat, bring the reserved marinade to a boil. Reduce the heat to medium and simmer until reduced by half. Remove from the heat, transfer to a bowl, and let cool. Whisk in the olive oil and season with salt and pepper to taste. Set aside.
Prepare a barbeque grill or preheat a broiler. Grill or broil the shrimp until just pink, about 1 minute per side. Keep warm.
For the salad: Fill a small skillet with oil to a depth of about 1 inch and place over medium heat. When the oil is about 375 degrees, fry the tortilla strips in batches until light brown and crisp. Drain on paper towels. Sprinkle with chile powder while still warm.
In a large bowl, mix together the tomato, bell pepper and lettuce. Toss with the marinade-oil dressing and divide among 4 large plates or shallow bowls. Top the salad with grilled shrimp and fried tortilla strips. Serve immediately.
Yield: 4 servings
Note: If you do not normally stock tequila and/or Triple Sec at home, simply pick up the mini single serving bottles. This recipe will use about half of a mini bottle of each. If you cannot consume alcohol, simply leave them out.
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Queso Fundido al Tequila
INGREDIENTS:
1 tablespoon extra-virgin olive oil
2 medium tomatoes—cored, seeded and cut into 1/4-inch dice
2 jalapeños, seeded and minced
1 small onion, cut into 1/4-inch dice
Kosher salt
3 tablespoons Dos Lunas Silver Tequila®
1/2 pound Monterey Jack cheese, shredded (3 cups)
1/8 cup coarsely chopped cilantro
Warm corn tortillas or corn chips, for serving
PREPARATION:
In a large skillet, heat the olive oil. Add the diced tomatoes, minced jalapeños, diced onion and a large pinch of salt and cook over moderately high heat, stirring often, until softened, about 5 minutes. Pour in the tequila and cook, stirring frequently, until the skillet looks nearly dry, about 2 minutes.
Reduce the heat to low. Add the cheese and cook, stirring constantly, until fully melted, about 30 seconds. Quickly transfer the queso fundido to a serving bowl. Sprinkle with the cilantro and serve immediately, with tortillas or chips.
Yield: 6 servings
Note: If you do not normally stock tequila and/or Triple Sec at home, simply pick up the mini single serving bottles. This recipe will use about half of a mini bottle of each. If you cannot consume alcohol, simply leave them out.
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Tasty Tequila Tri-Tip Recipe
Plan ahead to marinate your tri-tip roast at least two hours before grilling time. The marinade contains tequila, sesame oil, mustard, balsamic vinegar, and garlic for optimum flavor.
INGREDIENTS:
• 3 to 4 pounds beef tri-tip with most fat trimmed off (a little on the bottom side is good)
• 3 Tbsp Dos Lunas Ańejo Tequila®
• 1 Tbsp sesame oil
• 2 Tbsp Dijon mustard
• 1 Tbsp balsamic vinegar
• 2 cloves minced garlic
• 1 tsp salt
• 1 tsp black pepper
PREPARATION:
Mix tequila, sesame oil, Dijon mustard, balsamic vinegar, garlic, salt, and pepper in a small bowl and place in a large zip-top bag with tri-tip.
Marinate at least two hours before desired grilling time.
Grilling Method: Pre-heat gas grill to 400 degrees F. Place meat on grill top-side down for 3-4 minutes for nice grill marks. Flip over and reduce heat slightly – close lid, if possible. To be prepared for flare-ups, keep an open beer by the grill and use as a ‘fire extinguisher.’ If no flare-ups occur, then enjoy the beer yourself! Cook for 20-25 minutes or until meat thermometer inserted in center reads 135-140 degrees F. for medium. Slice thin and enjoy with a fine Cabernet Sauvignon.
Yield: 6 to 8 servings
Note: If you do not normally stock tequila and/or Triple Sec at home, simply pick up the mini single serving bottles. This recipe will use about half of a mini bottle of each. If you cannot consume alcohol, simply leave them out.
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Watercress Salad With Tequila Tangerine Dressing
INGREDIENTS:
Dressing
1/4 cup fresh tangerine or orange juice
1/4 cup vegetable oil
2 tbs Dos Lunas Reposado Tequila®
2 tbs fresh lime juice
1 tsp honey
1 garlic clove
salt and fresh-ground pepper to taste
Salad
3 large bunches watercress, tough stems removed
2 tangerines or 1 small orange, sectioned, membranes removed, and sections halved
3/4 cup diced jicama
1/2 cup thin-sliced mild red radishes
1/4 cup sliced green onions
PREPARATION:
To make the dressing, combine the ingredients in a blender or food processor until smooth. (The dressing can be made a day ahead, but shake well before using.)
In a serving bowl, toss the watercress with enough dressing to coat well. Toss with the remaining salad ingredients. Serve immediately with additional dressing on the side.
Yield: 4 servings
Note: If you do not normally stock tequila and/or Triple Sec at home, simply pick up the mini single serving bottles. This recipe will use about half of a mini bottle of each. If you cannot consume alcohol, simply leave them out.
