Tequila! Tequila!!

TEQUILA!  It’s something that screams “Lets party!” I have been a big fan of Tequila, especially in the nightlife. But I feel that out of all the recipes I’ve made with Alcohol few have included Tequila. After doing a little research on it and researching the different types and flavors I’m wondering why I don’t use it in more in my cooking?? From sauces to marinades Tequila is great for adding that kick your dish may need.

I always wondered why Tequila is known as a “Mexican” liquor? It’s because Tequila is made by fermenting juice of Agave plants in Mexico. Traditionally by Mexican standards, Tequila must be distilled in pot stills to 110 proof for hours and can be repeated a number of times to ensure its clarity and pureness. Color in Tequila comes mostly from the addition of caramel; also some distillers add small amounts of natural flavorings such as Sherry, prune concentrate, and coconut to manipulate the tequila’s flavor.  These flavors can be used in a number of dishes depending on the dish. I would recommend doing a little research on the type of Tequila to see how it matches with the dish you want to use it in, or if you don’t have the time just go for a good quality clear or gold agave tequila like I did!

I’m always looking for new and inventive ways to make chicken Exciting and I think that Tequila is a great crowd pleaser for any party, in a recipe or just to drink!

 

Tequila Lime Chicken

Ingredients

1/2 cup gold tequila

1 cup freshly squeezed lime juice

1/2 cup freshly squeezed orange juice

1 tbsp chili powder

1 tbsp minced fresh jalapeno pepper (seeded)

1 tbsp minced fresh garlic (3 cloves)

Salt and pepper

6 boneless chicken breasts, skin on

 

 

Directions

Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.

Heat a grill and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes before serving. 

SoCal Side Dish

Well, its about a thousand degrees outside in Southern California, so that means swimming pools, beaches, bikini’s, outdoor grilling and fruity drinks!  YAY! Something that is really fun for me is coming up with new, light side dishes for summer time bbq’s. When I want to get outside and enjoy my friends and the sun the last thing I want to do is slave away on side dishes, so I want to make sure I can make something fast and easy but not totally common. I find that this Grape tomato and Feta salad a great compliment for any meal. The acidity of the tomato cuts through the tart creamy Feta cheese perfectly, and is complimented by the cucumber, which gives a fresh and cooling aspect. So get outside, grill up some burgers and serve this salad and your friends will be asking you for the recipe!

 

 

Tomato and Feta Salad

Ingredients

4 pints grape tomatoes, red or mixed colors, halfed

1 large cucumber, diced ½- ¾ inch cubes

1/4 cup good white wine vinegar

6 tablespoons EVOO

1/4 cup chopped fresh basil leaves

1/4 cup chopped fresh parsley leaves

1 1/2 pounds feta cheese, diced ½- ¾ inch cubes

Salt and pepper (to taste)

 

Directions

Add tomatoes and cucumber in a large bowl. Add the vinegar, olive oil, salt, pepper, basil, and parsley and toss well.  Gently fold feta cubes into the salad and serve at room temperature.