TOMATO AND TEQUILA
A lovely drink. You can have it chilled in the summer and warm in the winter, just warm up the tomato juice and omit the ice and sip away.
Provided by queenbeatrice
Categories Beverages
Time 2m
Yield 1 cocktail, 1 serving(s)
Number Of Ingredients 5
Steps:
- In tall glass combine tomato juice, tequila and lime juice.
- Add Ice and Tabasco sauce.
- Garnish with cilantro.
CUCUMBER-TOMATO-AVOCADO SALAD WITH TEQUILA-LIME VINAIGRETTE
Steps:
- To a medium bowl, add chopped cucumber, tomato, and avocado.
- In a small container with a tight-fitting lid or jar, combine tequila, oil, lime juice, and dressing mix. Shake vigorously.
- Pour dressing over salad and lightly toss.
TEQUILA SALSA
Provided by Food Network
Time 30m
Yield 3 cups
Number Of Ingredients 10
Steps:
- In a 2-quart saucepot, heat the olive oil. Saute the onion and garlic for 2 minutes or until translucent. Add the tomatoes and dried chiles. Continue to saute for 2 minutes. Add the bread and water, stir in well. Cook the mixture for 12 to 15 minutes, or until the chiles are soft and cooked.
- Add the cooked mixture to a blender and blend until smooth. Pour through a strainer to catch any large pieces and seeds. Return the strained salsa to the saucepot and add the tequila. On low-medium heat, bring the sauce to a simmer for 2 minutes. Season with salt and pepper and serve warm.
MUSSELS WITH TOMATOES, JALAPEñO AND TEQUILA
Categories Tequila Tomato Appetizer Steam Quick & Easy Mussel Celery Jalapeño Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 appetizer servings
Number Of Ingredients 9
Steps:
- Melt butter in heavy large pot over medium-high heat. Add garlic; sauté until fragrant, about 1 minute. Mix in tomatoes, then next 5 ingredients. Add mussels. Cover and steam until mussels open, about 7 minutes (discard any mussels that do not open). Using slotted spoon, transfer mussels to large bowl. Simmer sauce uncovered until slightly reduced, about 3 minutes. Season with salt and pepper. Pour sauce over mussels and serve.
BRAISED BEEF STEAK WITH TEQUILA, TOMATO AND ORANGE
This decidedly Mexican-influenced braised steak has a subtle tropical flavor from the tequila and fresh orange and lime juices. You can make it even more tropical by replacing the orange juice with pineapple juice. The recipe makes a superb pot roast: Simply double the size of the chunk of meat and the amount of seasonings in the rub. The recipe uses the oven for braising, but it can also be done on the stove top at a low simmer. It's also ideal for slow cookers. Once the meat is cooked, serve it with lots of warm tortillas and Mexican rice. Any leftovers can be shredded to make a great filling for burritos or enchiladas. Adapted from Bruce Aidell's, The Great Meat Cookbook.
Provided by gailanng
Categories Steak
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Rub: Combine all the ingredients in a small bowl. Sprinkle all over the meat; reserve any leftover rub to add to the braising liquid.
- Preheat the oven to 325°F.
- Heat the oil in a large Dutch oven over medium-high heat. Sear the meat until all sides are nicely browned, about 5 minutes per side. Transfer the meat to a platter. Pour off all but 2 tablespoons fat from the pot and add the onions. Cover and cook until the onions are soft and just beginning to color, about 10 minutes, stirring from time to time. Stir in the garlic and cook for 1 minute more.
- Pour in the tequila and stir, scraping up any browned bits from the bottom of the pot. Bring to a boil and reduce the tequila by about half, about 5 minutes. Add the tomatoes, chipotle chiles, orange juice, lime juice, stock, bay leaves, and any leftover spice rub and bring to a boil. Add the steak, reduce the heat to a simmer, cover, and transfer to the oven. Braise until the meat is fork-tender, 1 1/ 2 to 2 hours, turning every 45 minutes.
- Transfer the pot to the stove top. Remove the meat and discard the bay leaf. Degrease the liquid, then boil until it just becomes syrupy, about 10 minutes. Season to taste with salt, pepper, and lime juice.
- Return the meat to the pot and cook for 2 to 3 minutes more to reheat. Slice or cut into chunks and serve with the garnishes.
- Cook's Notes:.
- If you replace the orange juice with fresh pineapple juice, instead of garnishing with orange slices, garnish with half-slices of fresh pineapple.
- This dish is great made a day ahead, but wait to adjust the lime juice until just before serving. Let cool and refrigerate overnight, then remove any congealed surface fat before gently rewarming the dish.
Nutrition Facts : Calories 147, Fat 7.7, SaturatedFat 1.1, Sodium 837.7, Carbohydrate 18.9, Fiber 3.7, Sugar 9.1, Protein 3.4
GRILLED TRI-TIP ROAST WITH TEQUILA MARINADE AND CHERRY TOMATO RELISH
Categories Tequila Beef Tomato Marinate Low Carb Lime Summer Grill/Barbecue Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Whisk first 10 ingredients in medium bowl. Using small sharp knife, pierce meat all over. Place meat in large resealable plastic bag; add marinade. Seal bag. Refrigerate at least 2 hours or overnight, turning plastic bag occasionally.
- Prepare barbecue (medium-high heat). Remove meat from marinade. Discard marinade. Grill meat to desired doneness, about 10 minutes per side for medium-rare. Transfer to cutting board. Tent with foil; let stand 10 minutes. Cut diagonally across grain. Serve meat with Cherry Tomato Relish.
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