Tangerine Habanero Margarita Food

FROZEN TANGERINE MARGARITAS

Steps:

• Combine tequila, orange liqueur, tangerine juice, lime juice, and ice, all to taste, in a blender and blend until smooth. Line rims of glasses with salt, if desired. Divide margaritas among glasses, and serve. To serve margaritas straight up, combine all ingredients, except salt, in a shaker. Strain into glasses and serve.

MANGO MARGARITA

Steps:

• Put 4 to 6 coupe glasses into the refrigerator to chill.
• Add the mango puree, tequila, orange liqueur and key lime juice to a large stainless-steel cocktail shaker. Add the crushed ice and shake vigorously for 30 seconds.
• Pour the cocktail into the chilled glasses and serve immediately.

TANGERINE TERIYAKI RIBS

Steps:

• Rinse ribs with cold water and pat dry. Remove thin membrane from the back of ribs. Place ribs in a large shallow pan and set aside.
• In a bowl, combine 2 cups tangerine juice and both packets of ginger-teriyaki mix. Pour marinade mixture over ribs. Cover and let marinate in the refrigerator for 1 to 3 hours.
• Set up grill for indirect cooking over medium heat (no heat source directly under ribs). Remove ribs from refrigerator and allow ribs to come up to room temperature (about 30 minutes). Remove ribs from marinade mixture, but do not discard marinade. Place ribs in rib rack over drip pan on hot grill. Add a handful of hickory chips to smokebox or each pile of hot coals. Cover grill. Rotate ribs around rack every 30 minutes. If using charcoal, add 10 briquettes to each pile of coals and another handful of soaked hickory chips every hour. Cook 2 to 2 1/2 hours.
• While ribs are cooking, make sauce by first adding rib marinade to a saucepan. Bring to a boil for 5 minutes over high heat. Reduce heat to medium and add the tangerine juice and BBQ sauce. Simmer 10 minutes and remove from heat.
• About 20 minutes before ribs are done, remove ribs from rib rack and lay meat side down on grill. Generously brush with sauce and pile ribs in center of grill over drip pan. Cover and cook 10 minutes. Turn ribs and brush on more sauce and repeat. Cook an additional 10 minutes. Cut into portions and serve hot with sauce on the side.
• INDOOR: Prepare and marinate ribs as directed. Preheat oven to 350 degrees F. Remove ribs from marinade, reserving marinade, and place meat side up on a rack in a shallow roasting pan. Tightly cover with foil. Bake preheated oven for 1 hour. While ribs are baking, make sauce as directed. Remove ribs from oven and carefully drain fat from roasting pan. Continue baking ribs, uncovered for 30 to 45 minutes more or until tender, turning and brushing occasionally with sauce.

TANGERINE MARGARITA

Steps:

• Gather the ingredients.
• If desired, rim a cocktail glass with salt : Use a piece of lime or a small amount of orange liqueur in a dish to wet the rim then roll it in a shallow dish of salt.
• In a cocktail shaker filled with ice cubes, pour the tequila, orange liqueur, and juices.
• Shake well.
• Strain into the prepared glass.
• Serve and enjoy.

CILANTRO JALAPENO MARGARITA

Steps:

• Combine Sauza® Signature Blue Silver, simple syrup, fresh lime juice, and jalapeño slices in a shaker with ice. Shake and strain over ice. Garnish with fresh cilantro.

TANGERITA: TANGERINE MARGARITA

Steps:

• Rub the rim of the glass with a wedge of lime and dip the rim into a saucer of fine salt. Place the tequila, lime juice, tangerine juice, orange flavored liqueur, and crushed ice into a shaker. Shake to mix and strain into a glass. Garnish with a wedge of lime on the rim of the glass.