Monthly Archives: November 2014
|Jalapeño Margarita at Hollywood’s Loteria Grill|
Let me start with this: Our idea of “National Food Days” has gotten out of control. Case in point: There’s “Something on a Stick Day” (March 28), “Lima Bean Respect Day” (April 20), and even “TV Dinner Day” (September 10).
Whatever happened to days that brought attention to national favorites like pizza, S’mores and apple pie? It’s in that spirit that I’d like to go back-to-basics and celebrate an (inter)national past-time: The classic Margarita.
For most of the country, February might not be the ideal time to enjoy a frosty beverage. I disagree. Anyone worth their salt(ed rim) knows that high quality tequila is the perfect antidote to freezing temperatures, especially when it’s infused with the spicy heat of a jalapeño pepper and topped with a salted chili rim. So forget going out to celebrate National Margarita Day; make my favorite spicy jalapeño margarita recipe and warm up in the comfort of your own home. ¡Salud!
Spicy Jalapeno Margarita
Adapted from Food + Wine Magazine
Makes 6 servings
- 1 jalapeño, poked with a knife
- 1 1/3 cups Silver Herradura or Patron tequila
- 1 cup Grand Marnier
- 1 cup fresh lime juice (10 limes)
- 3 tablespoons superfine sugar
- 3 tablespoons coarse salt
- 1 teaspoon chili powder
Make the margarita mix: In a jar, steep the jalapeño and tequila; seal and keep at room temperature for 3 days. Strain the tequila into a large pitcher and discard the jalapeño. Stir in the Grand Marnier, lime juice and sugar.
Salt the rim: When ready to serve, combine the salt with the chili powder in a shallow dish. In a second small plate, pour a tiny amount of the margarita mix. Gently dip the rims of 6 glasses in the margarita liquid, then immediately dip in the salt and chili mixture. Fill six glasses with ice and divide the margarita mix equally between them. Serve and enjoy!
For all my writing about sliders, I can’t believe I haven’t seen these before. Maybe it’s because I’ve been busy homemaking my own brioche sliders buns and Italian and Vietnamese Banh Mi sliders, who knows?
- 3 medium beets (red or gold), scrubbed, leaves trimmed
- Olive oil
- Aluminum foil
|Green Beans with Crispy Onions|
Ahhh, the good ole’ green bean casserole. A dish whose original Campbell’s soup recipe has spanned generations and Thanksgiving tables the country over. It’s very simple: Combine Campbell’s condensed cream of mushroom soup with French-cut green beans, milk, soy sauce, salt and pepper. Bake and top with French’s French fried onions. Couldn’t be simpler, right?
Modern spins on the 50’s classic might be a smidge more involved but arguably result in a more flavorful and health-conscious dish. That’s the route we’re taking this Thanksgiving, looking at dishes like green beans and walnuts with lemon vinaigrette, green beans with Cremini mushroom sauce, and Haricot Verts (fancy green beans) with roasted fennel and shallots. Want to modernize your green bean casserole? Check out five recipe ideas below to help get you started.
2. GREEN BEANS AND WALNUTS WITH LEMON VINAIGRETTE
This Thanksgiving side is as simple as it is delicious.
|Balsamic-Glazed Green Beans and Pearl Onions
3. HARICOT VERTS, ROASTED FENNEL AND SHALLOTS
4. GREEN BEANS WITH CREMINI MUSHROOM SAUCE
5. BALSAMIC-GLAZED GREENS BEANS AND PEARL ONIONS