SCBD readers today marks national margarita day. Here are some recipes so you can kick up you feet and enjoy your margarita or you can invite your friends over and have them make there favorite margarita.
Baron Tequila Margarita Chicken **created by Avi Levy of Avi’s Kosher Kitchen; http://www.aviskosherkitchen.com/Avis/Welcome.html
- One chicken cut into eighths or tenths
- Granulated Garlic
- Fresh Oregano to slightly cover the chicken
- Fresh Basil to slightly cover the chicken
- 2 staves of Fresh Cilantro
- 2 limes
- 1/2 to 1 cup of Barons Premium Tequila
- Shot of Orange juice
- 1/4 to 1/2 half cup of Pure Honey
On a flat baking sheet or baking pan, dust the chicken on all sides with the salt, garlic, oregano and basil. If you don’t have fresh herbs you can use dried. You don’t need to go too heavy. To start, make sure the chicken is skin side down. Place in a 400 degree oven for about 20 – 30 minutes. Once you see some color forming on the chicken, it’s time to flip the pieces over. Flip them over, sprinkle a tad more oregano and basil on the chicken and put back in the oven.
The Sauce: In a sauce pan or small pot add the juice of the limes, the zest from the same limes, the Baron’s Tequila, the orange juice and a splash of water. Chop the cilantro finely and add to the liquid. Simmer on low heat until the liquids get friendly. Then add the honey. Again keep the heat low. You want the honey to incorporate into the other liquids without scorching or burning. Once incorporated, remove fem the heat.
Once the skin side of the chicken starts to brown, baste it with the Margarita Sauce. Be generous. Also keep your eye on things, as the skin will now crisp up quicker with the sauce on it. Don’t be afraid to baste a few times. Once the chicken looks nice and golden, take it out of the oven and remove to your serving dish. If you’re going to serve in the baking pan, that’s fine. Once it’s on the serving dish, immediately baste it with the remaining sauce. Then drizzle a small touch of extra honey on top. Make sure the chicken is still hot from the oven when you do this. You can garnish with some whips of fresh cilantro and some lime wedges.
That’s it. Simply serve and then toast yourself with a Baron’s Tequila Cocktail and say: Salud!, Cheers!, L’Chaim!
Avigarita (the cocktail)
- 1/2 cup Organic Lemonade
- 1/2 cup Baron Tequila
- 1 shot of Creme de Casis
- 3 to 4 drops of your favorite hot sauce
SOUR GRAPEFRUIT MARGARITA
time: 5 minutes
1 lime, cut into wedges
1 cup grapefruit juice
1/2 cup fresh lime juice
1/4 cup agave nectar
1/4 cup tequila, such as Clase
Azul Resposado (see right)
Scatter the salt in a wide, shallow dish. Run a wedge of lime around the rim
of two glasses, then dip them in the salt mixture. Set aside.
In a shaker, combine the grapefruit juice, lime juice, agave, and tequila.
Drop a handful of ice cubes into the cup and shake well. Carefully strain and
pour into the prepared glasses.
How tequila is made
Tequila comes from the blue agave, a spiky plant that grows in Mexico. First the
agave hearts roast in stone ovens. Then they go through a period of maceration,
fermentation, and distillation to get the end product: tequila. There are two
main categories: 100% Blue Agave or Tequila Mixto, which contains at least
51% blue agave. These two categories are then further broken down according
to age. The price can vary tremendously, but it’s always best to look for 100%
agave on the label.
**Taken from Healty Latin Eating by Angie Martinez and Angelo Sosa. Published by Kyle Books, priced $29.95.