Archive for the ‘Recipes’ Category
Cinco de Mayo not only marks a heralded Mexican holiday, but also provides an opportune time to bring out the grill and turn your backyard BBQ into fiesta.
While tequila, Mexico’s most renowned export, is most commonly used in margaritas, it also makes an excellent marinade ingredient for grilling:
Golden Margarita Glaze
Brush on a little fiesta flavor every time you grill with this luscious, zesty margarita glaze. Great on fish and shellfish, chicken, pork or vegetables.
Makes about 1/2 cup or 4 servings.
1/4 cup unsalted butter, melted
1/4 cup Jose Cuervo Golden Margarita
1 Tbsp. packed brown sugar
1 tsp. taco seasoning or ground cumin
1 Tbsp. fresh lime juice
1/4 teaspoon salt or to taste
Blend all ingredients together in a bowl. Set aside. Brush your food with glaze during the last 1 to 2 minutes of grilling. Drizzle any unused glaze over your food just before serving.
It’s always important to satisfy your guests’ hunger and thirst, but tending to the grill and tending to the bar can be difficult to do simultaneously. Here’s a timesaving tip: Look for ready-to-serve margaritas whenever you buy spirits. Delicious and convenient, ready-to-serve margaritas allow you to entertain with quality and style-just twist the cap, pour and enjoy.
One option, Authentic Cuervo Margaritas Minis, comes in easy-to-carry four packs of single-serve bottles. ACM Minis are perfect for tailgating parties, trips to the beach or sitting at the pool. Portable and convenient, ACM Minis allow you to bring the fun of margaritas anywhere!
Celebrate the best of Mexican culture by grilling with a distinctive Mexican spirit.
There’s nothing better than hearty foods to chase away winter chills, and as a young man in Northern Ireland, Colum Egan relished the warming effect of his Mother’s homemade soup. Today, as the master distiller of Old Bushmills Distillery in County Antrim-the world’s oldest Irish whiskey-Egan still enjoys “heating his bones” with a big bowl of soup.
“I think soup was bred into me by my mother. She says that there is both eating and drinking in it,” says Egan.
Another of Egan’s favorite dishes is salmon. “I love the thought of eating wild salmon from the very river that is the source of water for our Irish whiskey.”
Chefs around the globe have long turned to spirits to add levels of complexity and flavor to their favorite recipes, so it should come as no surprise that Irish whiskey has a place in modern recipes that will delight the palate long after St. Patrick’s Day.
But for those seeking tradition, Egan shares his favorite recipe for Irish coffee. Pour 11/2 ounces of Bushmills Original Irish Whiskey into a warm glass. Fill with strong black coffee and top with whipped cream.
Bushmills Wild
Mushroom Soup
1 oz. dried porcini mushrooms (soaked in warm water and finely chopped)
1 cup warm water
olive oil
butter
2 leeks-finely sliced
2 shallots-chopped
1 clove garlic-chopped
8 ozs. fresh wild mushrooms -chopped
4 cups beef stock
1/2 tsp. dried thyme
1/2 cup double cream
Salt & freshly ground black pepper
Sprigs of fresh thyme to garnish
3 capfuls Bushmills Original Irish Whiskey
Serves four
In large saucepan, sauté leeks, shallots and garlic in butter and oil until soft, stirring frequently (about 5 minutes).
Add wild mushrooms and stir over a medium heat until they begin to soften. Add beef stock and bring to a boil. Add the porcini, soaking liquid, thyme and salt and pepper. Lower the heat, half cover the pan and simmer gently for 30 minutes, stirring occasionally.
Pour about 3/4 of the soup into a food processor and blend until smooth. Combine with remaining soup, add heavy cream and heat through. Check the consistency, adding more stock or water if the soup is too thick. Add 3 caps of Bushmills Original Irish Whiskey. Season to taste. Serve hot, garnished with sprigs of fresh thyme.
Peppered River Bush Salmon With Bushmills Whiskey Cream Sauce
1 Tablespoon black peppercorns, crushed
1/2 Tablespoon white peppercorns, crushed
2 6-oz. salmon steaks
1 teaspoon Dijon mustard
freshly ground sea salt
butter
1 Tablespoon Bushmills Original Irish Whiskey
1/2 cup heavy cream
1 tablespoon chopped fresh chives, plus extra to garnish
Serves two
Combine crushed peppercorns. Cover salmon steaks with mustard and press peppercorns into the cut sides of the salmon to form thin coating. Season with salt.
Melt butter in a hot pan. Add salmon steaks. Reduce the heat to medium and cook on one side, until browned, about 3 minutes.
Increase heat to medium high, turn over salmon. Add whiskey. Cook rapidly until the whiskey has been reduced. Add the cream and stir quickly, scraping up any bits that are sticking to the bottom of the pan. Bring to a boil.
Cook until the sauce starts to thicken (1-2 minutes), then season to taste with salt and pepper. Stir in the chopped chives and serve immediately, garnished with the extra chives.
When many people think of beignets, they think of those wonderful, soft, pillow-like pastries sprinkled with confectionery sugar, served at Cafe Du Monde in the Old French Quarter.
As New Orleans gets back on its feet following Hurricane Katrina, I’d highly recommend a visit to the Crescent City to taste the real thing.
In the meantime, here’s a different twist on a New Orleans favorite that you can try at home. It’ll have your family and friends saying, “Laissez les bons temps rouler.”
Ingredients:
4 cups LouAna Peanut Oil, for that nutty taste with no cholesterol
3 cups flour
2 cups milk
1 tablespoon baking powder
1 tablespoon seasoned salt
1 tablespoon garlic
1 teaspoon thyme
1 teaspoon Louisiana Hot Sauce
1 lb. lump crabmeat
2 cups fresh corn, cooked
1/4 cup parsley, minced
1/4 cup green onions, sliced
Directions:
1. Heat peanut oil in frying pot until oil reaches 350°.
2. In a large bowl, blend together flour, milk, baking powder, seasoned salt, garlic, thyme, and hot sauce and stir until batter is formed.
3. Stir in remaining ingredients until all are incorporated. Be careful not to break up lumps of crabmeat during the process.
4. Drop batter by the spoonful into hot grease, being careful not to splash yourself.
5. Cook beignets for 2 to 3 minutes after they float to the top of pot, flipping occasionally.
6. Serve with your favorite dipping sauce.
Yield: Approximately 2 dozen beignets.