By Jeff Walker
Features Editor
San Marcos —
As a bit of a pyro, it’s always a little too tempting.
I’ve cooked with tequila on several occasions, and I’m lucky enough to have a gas stove. Every time I pour the alcohol into a hot sizzling pan with my food, I can’t resist leaning the pan into the stove top slightly, just enough to ignite a blue flame across the pan.
It’s a cheap thrill, I know. And not one I necessarily recommend.
But cooking with tequila is much more than a spectacle. It’s becoming a popular addition to all kinds of Mexican and Southwestern dishes. Just as a tequila-soaked margarita can take the heat off on a Labor Day barbecue, taking the liquid from the bottle to the frying pan can bring the fire right back.
What kind of tequila to use? First, make sure its 100 percent agave. There are three main categories: Blanco/silver/gold, reposado (rested) and anejo (aged), with the latter having less of a bite. I stick with blanco, which is the agave spirit in its purest form and its intensity — and sweetness — seem the greatest.
Does the alcohol burn off? If it is cooked for any decent amount of time, yes, the alcohol will evaporate out. If the tequila is added in an uncooked dish, like a ceviche, then you should always warn guests that there’s alcohol involved.
How to utilize it? Tequila goes great as a marinade alongside acidic juices like lime or orange. It also pairs well with fresh fish or shrimp: Pour a shot or two in while you saute your protein, and enjoy the sizzle. And, if you dare, the flame.
Tequila Lime Chicken
• 1/4 cup silver tequila
• 1/2 cup fresh lime juice
• 1 fresh squeezed orange
• 1/4 cup chopped fresh cilantro
• 2 tablespoons minced seeded jalapeño chilies
• 1 1/2 tablespoons chili powder
• 1 teaspoon salt
• 3/4 teaspoon ground black pepper
• 6 boneless chicken breast halves with skin
Mix lime juice, tequila, orange juice, cilantro, jalapeños, chili powder, salt and pepper in bowl. Coat chicken in marinade and cover to chill overnight.
Grill chicken over medium heat until cooked through, turning occasionally, for approximately 18 minutes. Serves six.
Top with chipotle-lime or similar dressing.
Scallop Ceviche
with Tequila
• 1 pound fresh bay scallops
• 1 cups fresh lime juice
• 1/2 cup Herradura Blanco tequila
• 3 tbs. diced white onion
• 1 cup ripe tomatoes, diced into 1/2 inch pieces
• 1 cup fresh tomatillos, chopped into 1/2-inch pieces
• Fresh hot green chilies (2 to 3 serranos or 1 to 2 jalapenos), stemmed, seeded and finely chopped
• 1/3 cup chopped cilantro, plus a few leaves for garnish
• 1 to 2 tablespoons extra-virgin olive oil
• Salt
In a 1 1/2-quart glass or stainless steel bowl, combine the scallops, lime juice, Casa Herradura Tequila and onion. Use enough juice to cover the fish and allow it to float freely; too little juice means unevenly "cooked" fish.
Cover and refrigerate for about 4 hours, until the scallops no longer look raw. In a large bowl, mix together the tomatoes, green chilies, cilantro, olives and olive oil.
Stir in the first ingredients and season with salt, usually about 1/2 teaspoon. Cover and refrigerate until serving time. Serve in a margarita or martini glass rimmed with coarse salt.
Tequila Shrimp
• 1 pound of 21-25 count shrimp deveined and peeled
• 4 cloves of garlic, smashed
• 1 Small onion, diced
• 1 tablespoon olive oil
• 11 scallion thinly sliced (greens for garnish, whites for sauteing)
• 1/2 cup tequila
• 1/2 cup lime juice
• 1/2 cup cream
• Salt and pepper to taste
Preheat skillet until smoking hot with oil. Saute onions, garlic, and scallion whites until translucent.
Add shrimp and cook for 2 minutes until they begin to turn pink.
Add tequila and flame off alcohol. Add lime juice and cream and reduce sauce over medium heat, until you reach desired thickness. Add salt and pepper and serve over rice.
