Inspired by the recent earthquake that shook New York City, Riazul tequila has furnished a three-part cocktail recipe for at-home mixology:
1 part Riazul Añejo
1 part Chartreuse Yellow
1 part Brooklyn Gin
Combine with ice, and don’t stir— SHAKE IT!
From the terrific book The Ultimate Guide to Grilling by Rick Browne. Available on Amazon.com
1/4 cup soy sauce
1/2 cup extra virgin olive oil
4 oz. good quality tequila
2 pound choice porterhouse steak, aged
1 crushed garlic clove
2 tablespoons lime juice
2 tablespoons pineapple juice
1/4 cup melted butter
dash of balsamic vinegar
2 teaspoons lemon pepper
2 teaspoons Montreal Steak Seasoning
Mix the soy sauce, olive oil and 2 ounces of the tequila together in a small container and shake until well mixed. Put steak into Ziplock bag, pour in marinade, and marinate at room temperature for 1 hour. Drain the steak, discarding the marinade.
Mix the remaining ingredients in a small bowl. Apply to both sides of the meat, rubbing in well with your hands.
Place steak on grill over hot mesquite fire (600 degree to 700 degree), and cook until you reach the desired state, approximately 6-8 minutes per side for medium-rare. Place meat on a platter and drizzle the extra tequila over both sides of the steak just before serving.
Do not pour liquor over the meat while it is over or near an open flame unless you want to be an ignited part of the barbecue yourself!
This fiery shrimp appetizer recipe by Mike Stines appeared in the Burn! Blog here. Serve the shrimp with Baja Gazpacho for an unforgettable shrimp cocktail or just enjoy them straight off the grill.
1 1/2 pounds (21-25) shrimp, peeled and de-veined, tails attached
For the marinade:
1/2 cup lime juice (juice of four limes)
2 tablespoons minced Thai chilies
2 tablespoons Sake or white wine
2 tablespoons minced jalapeños
1 tablespoon rice vinegar
2 cloves garlic, minced (about one teaspoon)
2 teaspoons crushed red pepper flakes
1 teaspoon granulated sugar
1/4 cup olive oil
In a small food processor, pulse to combine everything except the shrimp and the olive oil. With the processor running, slowly add the olive oil, creating an emulsion.
Place the shrimp in a non-reactive container and add the marinade to it. Cover the container and refrigerate it for one hour.
Prepare the grill for medium-high direct grilling. Drain the shrimp and grill them for a couple of minutes per side or until opaque. Remove the shrimp from the grill and hold them for service if you plan to make the cocktail with Baja Gazpacho, or just serve the shrimp as they are for a quicker appetizer.
This is an essential component in Emeril Lagasse’s Deer and Andouille Sausage Gumbo.
7 pounds venison marrow bones, sawed into 2-inch pieces
1 (6-ounce) can tomato paste
2 cups chopped onions
1 cup chopped celery
1 cup chopped carrots
2 cups Claret wine
20 peppercorns
5 garlic cloves, peeled
5 bay leaves
1 teaspoon dried leaf thyme
1 1/2 gallons water
Preheat the oven to 400 degrees F. Place the bones on a roasting pan and roast for 1 hour. Remove from the oven and brush with the tomato paste. Lay the vegetables over the bones. Return to the oven and roast for 30 minutes. Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles. Put this mixture in a large stockpot. Add the peppercorns, garlic, and herbs. Season with salt. Bring the liquid up to a boil and reduce to a simmer. Cook for 4 hours. Remove from the heat and skim off any fat that has risen to the surface. Strain the liquid and discard the bones.
This recipe is from the Texas Gatorfest.
1 egg
Salt to taste
Garlic salt to taste
Vegetable oil, enough for frying
1/2 teaspoon Accent
1/2 to 3/4 cup milk
Pepper to taste
Flour
Gator tail
Sauce:
1 cup tomato-based hot pepper sauce
2 tablespoons vinegar-based hot pepper sauce
1 teaspoon garlic powder
1/4 cup grated Parmesan cheese
3 tablespoons butter, melted
For you would-be urban poachers out there, hitting the zoo or a handbag factory for alligator meat is probably a terrible idea. However, if you can get your hands on some tail legitimately, good for you. To make this, first skin the gator tail, then wash the meat, and cut it into pieces 3-4 inches in size. Beat the egg and milk together, then mix the salt, pepper, garlic salt, Accent, and flour together. Heat the oil for frying, and dip the meat pieces into the egg mixture, then into the flour mix. Carefully place the battered pieces into the hot oil. Cook them until they’re golden brown. For the sauce, mix the pepper sauces, garlic powder, cheese, and butter together in a large bowl. When the tail is done frying, place the chunks in the hot sauce mixture and stir until they are coated.
Heat Scale: Mild to Hot based on what sauces you choose.
