Zahanorita A Carrot Margarita Food

SEVILLIAN MARINATED CARROTS (ZANAHORIAS ALINADAS)

Steps:

• Place the carrots in a large pot of boiling salted water and cook until crisp-tender, 8-10 minutes.
• Drain the carrots and let cool just enough to handle, then cut them into 1/4-inch slices.
• While the carrots are cooking, place the garlic, cumin, oregano, red pepper flakes, 1 Tblsp parsley, salt and 1 tsp olive oil in a mortar, and using a pestle, mash them into a medium-fine paste. Whisk the lemon into the garlic paste.
• Place the carrot slices in a glass bowl while they are still warm and pour the garlic paste over them.
• Add the vinegar and the remaining 1/2 cup olive oil and toss to mix. Cover the bowl with plastic wrap and let marinate for at least 6 hours or refrigerate overnight. The carrots can be refrigerated for at least a week. Let the carrots come to room temperature before serving, place in a serving bowl, and garnish with parsley.

MEXICAN PICKLED CARROTS OR ZANAHORIAS EN ESCABECHE

Steps:

• You can do this quickly by placing the jars and lids inside a large and deep pot filled with water and bring to a boil. Boil for 10 minutes and remove and drain off the water while you prepare the carrots.
• In a large frying pan heat the oil, then add the carrots and cook for about 3 minutes. Next add the chilies, onion, garlic, and bay leaves and cook for another 8 to 10 minutes. Next add the salt, oregano, and peppercorns and cook for about 3 minutes, stir to combine the spices and vegetables well.
• Test a piece of carrot to see how crisp or tender it is. You can decide how much crispness you'd like your carrots to have, cook until they reach your desired texture. Turn off heat and set aside.
• In a medium pot (while your carrots are cooking), mix the water and vinegar and bring to a soft boil under medium-low heat. Once boiling cover and turn heat to low and allow to simmer until it's ready to be poured over the carrots in the jars.
• Fill each jar 3/4 full with the carrot mixture. Then pour in vinegar mix but leave about 1/8th inch of space from the rim. This is to leave enough room so it doesn't spill.
• Seal tightly and set jars aside to allow to sit and cool down to room temperature. Once at room temperature you can put them in the refrigerator.
• Allow to sit in overnight to allow flavors seep into the carrots and make them more flavorful. Tightly sealed they will keep up to a couple of weeks in the refrigerator, that's if they last you that long!

CREMA DE ZANAHORIA (CREAM OF CARROT SOUP)

Steps:

• Bring the carrots and potatoes to a boil in a medium pot. Continue to cook until the vegetables are fork tender.
• Once the vegetables are soft transfer them and 2 cups of the cooking liquid to a blender along with the bouillon cube. Combine until smooth then set aside.
• Saute the onion and garlic in a large pot until the onions are translucent.
• Once the onions have sauteed, transfer them to the blender and liquify.
• Season with salt and pepper to taste. Serve hot garnished with parsley.

SOPA DE ZANAHORIA -- CARROT AND CHEESE SOUP (PARAGUAY)

Steps:

• In a 2-quart saucepan, melt the butter over medium heat, then add the carrots & cook, stirring, until they are covered with the butter.
• Add salt, sugar & hot water, then bring to a boil, cover, reduce heat to low, & cook until soft, about 20 minutes.
• Drain, reserving the cooking liquid, then transfer the carrots to a blender & process until smooth, adding a little of the cooking liquid.
• Return to the saucepan with the remaining liquid & bring to a boil, then reduce heat to low & stir in the cheese, while simmering until the cheese melts ~ The texture should be like that of heavy cream.
• Add additional salt, pepper or sugar as needed, then serve.

CLASSIC MARGARITA

Steps:

• For the rim: Moisten the rim of the glasses with lime wedges and dip in the salt.
• For the margarita: Combine the tequila, lime juice, orange liqueur and agave syrup in a large pitcher. Stir vigorously to combine. Pour over ice in the salt-rimmed glasses, garnish with a slice of lime and serve immediately.

ZAHANORITA - A CARROT MARGARITA!

Steps:

• (1) SPREAD a little kosher salt on a small plate.
• (2) MOISTEN the outside rim of a chilled rocks glass with the lime wedge, and, holding the glass at an angle, roll the outside rim in the salt.
• (3) FILL the glass with ice.
• (4) FILL a cocktail shaker halfway with ice, and add tequila, carrot juice, lime juice, triple sec, cilantro syrup, and orange juice.
• (5) COVER and shake vigorously for 15 to 20 seconds.
• (6) STRAIN into the glass, garnish with cumin, and serve immediately.
• *CILANTRO SYRUP.
• ½ cup granulated sugar.
• ½ cup water.
• 1 bunch fresh cilantro, stems included.
• (1) COMBINE sugar and water in a small saucepan, and bring to a boil over medium-high heat, stirring to dissolve the sugar.
• (2) REMOVE from heat and add cilantro.
• (3) SET ASIDE to cool to room temperature, about 1 hour.
• (4) STRAIN mixture through a fine-mesh sieve into a jar with a tight-fitting lid, discarding contents of the sieve.
• (5) REFRIGERATE until ready to use, up to 2 weeks.