**The new cookbook from Chef Larry Edwards, Style & Spice, is now available for pre-order from Amazon @ http://amzn.to/2nOJXrX and is considered to be the most complete cookbook ever written on Southwest cooking, including a full section on the famed cocktails served at the fabled Southwest cantinas** One of the most popular Mexican influenced foods on the market today are burritos. What is there not to love about a perfectly made burrito? Nothing quite like sinking your teeth into that flour tortilla filled with spicy goodness. Now the question is, what happens when you want something resembling burrito but with a different texture? This is how the chimichanga was born! What is a chimichanga? Well… it’s a fried burrito!
Throughout the great American Southwest, you will find a virtual plethora of chimichangas but you won’t find one quite like our Shredded Pork & Tequila Chimichanga. When it comes to the filling for a chimichanga, you can use any type of meat you prefer (or even vegan and vegetarian versions using beans as the protein). The only thing you want to make sure of is that the meat should always be shredded. This not only make the texture of the chimichanga perfect, it makes it easier to prepare (fold and seal).
Southwest versions of chimichangas are not as spicy hot as the various Mexican ones. Of course you can always make them hotter by adding some chipotle or habanero peppers. With our Shredded Pork & Tequila Chimichangas we rely on fresh Southwest herbs for our flavor and then we raise the taste roof by adding some of our favorite liquid… tequila!
As far as making a chimichanga, there is really only one secret. Once you have folded the tortilla burrito-style, you must make sure all the ends are sealed. If they are not sealed, the chimichanga will open up while it is being fried and instead of a delicious meal, you will have created an oily inedible mess. The best way to seal the tortilla is to tightly pinch the ends (openings) to seal them. So next time you want to experience the vibrant flavors of the great American Southwest, make a batch of Shredded Pork & Tequila Chimichangas and a pitcher of homemade Sangria (various recipes in the upcoming cookbook Style & Spice) and start living the life you were meant to live!
SHREDDED PORK & TEQUILA CHIMIGHANGAS (makes 8)
Ingredients needed to make Shredded Pork & Tequila Chimichangas:
1 pound pork meat, trimmed of excess fat
4 small dried red peppers
4 whole peppercorns
1 tsp. whole cumin seeds
4 cloves garlic, whole and peeled
¼ cup minced cilantro
4 green onions, minced
2 tsp. Mexican oregano, minced
2 tsp. Mexican tarragon, minced
2 tsp. garlic powder
1 tsp salt
½ tsp. ground black pepper
2 tsp. hot sauce
1 cup tomato sauce
¼ cup tequila
1 cup grated Cheddar cheese
8 four tortillas
Oil for frying
Steps: 1) Bring a medium pot of water to a boil. Add the pork meat, dried red peppers, peppercorns and garlic. Lower the heat to a simmer, cover and cook 1 hour.
2) Remove the pork and discard the cooking water. Let the pork cool to the touch.
3) Shred the pork and set aside. The easiest way to shred the pork is using two forks and simply shred the meat, which is very tender.
4) In a large skillet over medium heat, combine the shredded pork, cilantro, green onions, oregano, tarragon, garlic powder, salt, pepper, hot sauce, tomato sauce and, tequila. Cook the mixture until heated through.
5) Lay the four tortillas out on a flat surface. Spoon some of the meat mixture and some Cheddar cheese onto the tortilla. Make sure not to fill it too much as you need to roll the tortilla.
6) Fold the tortilla burrito-style. Firmly pinch all the ends to seal the filling into the tortilla.
7) In a large deep skillet, heat a few inches of vegetable oil to 350 on a deep-fry thermometer.
8) Carefully place the chimichangas into the oil and fry until crisp.
9) Remove to a wire rack to drain of any excess oil. Let cool slightly before serving.
Tequila’s popularity shows no sign of slowing. Inspired by National Tequila Day, DeLeón Tequila has worked with star bartenders
in New York, LA and Miami to create secret off-menu cocktails that
highlight DeLeón Platinum, a handcrafted Blanco with a smooth fruity
palate. Insiders can ask for them from coast-to-coast, or make them for
friends at home.
No Cinco de Mayo celebration is complete without a twist of lime! This cocktail combines tequila, Mexican beer, spicy syrup and citrus for a delicious drink. The sweet spiciness will tingle your tongue while the lime adds a refreshing burst of flavor.
TIME TO TABLE: 20 minutes prep, 5 minutes cooking.
1 cup water 1 cup sugar 1 jalapeno, sliced
3 oz. gold tequila 2 oz. fresh lime juice 1.5 oz. chile syrup 1 oz. fresh Valencia orange juice 4 oz. light Mexican beer Salt to rim the glasses Crushed ice Lime wedges for garnish
1. Combine the water and sugar in a saucepan over medium heat. Stir slowly until the sugar dissolves completely. Remove from the heat, add the jalapeno and let cool for 10 to 15 minutes. (The longer it sits. The hotter it will get.)
2. Strain the syrup into a sealable jar and discard the jalapeno. You will need 1.5 ounces of syrup for the cocktail. The rest can be stored in the refrigerator for later use.
3. In a cocktail shaker, stir together the tequila, lime juice, chile syrup and orange juice.
4. Rim two 8 to 10 ounce cocktail glasses with salt. Fill each with crushed ice.
5. Strain half of the cocktail into each glass. Top each with 2 ounces of beer. Add a lime wedge for garnish and serve.
Considering the fact that I can’t possibly write a detailed recipe for a drink that is basically just a spirit and mixer I decided to list them here, in one article.
The origin of the term Highball is actually quite a fun one! The name
comes from a piece in the old trains powered by steam locomotives that
fitted in the tank. The ball inside indicated the pressure in the boiler. If the ball was high that means the train can go full speed.
Because train drivers did not have walkie-talkies back in the day they used whistles to communicate. They blew a signal. Two short whistles followed by one long one. That indicated full speed ahead! It’s great when you think about it, two short whistles representing the two shots (1oz each) of spirit and the long one representing the mixer that is a long fill-up to the drink.
Here is a list of the most common and known Highballs. I will not mention the obvious one like Gin & Tonic, Vodka Redbull and Whiskey & Coke as the names themselves tell you what’s inside.
Screw driver- Vodka and orange juice.
Cape codder- Vodka and cranberry juice.
Cuba libre- Rum and Coke with lime.
Garibaldi- Campari and orange juice.
Tequila sunrise- Tequila and orange juice with a bit of grenadine.
Sea breeze- Vodka, grape fruit juice and topped with cranberry juice.
Pimm’s cup- Pimm’s and lemonade with a lot of fruit garnish.
Dark’n’Stormy- Dark rum and ginger beer with lime.
Moscow Mule- Vodka and ginger beer with lime.
Chiller- Selected spirit (e.g. Vodka chiller) topped with Ginger ale.
Greyhound- Vodka and grapefruit juice.
Bourbon & Branch- Bourbon whiskey topped-up with water.
Seven & Seven- Seagram’s 7-Crown whiskey topped-up with 7-up.
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COCONUT KAFFIRITAS WITH TEQUILA & LIME. Everything here on Maui is simultaneously softer and stronger, fueled by a pungent wave of mana (the Hawaiian word for a spiritual kind of power) that infuses the land, and, in turn, suffuses the food and the people that are nourished by the land. I grew up on strong flavors: Lilikoi (passion fruit), coconut, calamansi (a hybrid of kumquat and lime), li hing mui (dried salted plum that packs the punch of a thousand pounds of MSG), nori seaweed, tahini, pomegranate, surinam cherry, Moloka'i sweet potato, curry. I crave strong flavor like I crave sex like I crave ocean.
Since Tuesday, we’ve inundated our palates with the kind of intense flavor that can only come from a land that is robust and deeply cared after. We’ve had poke fresh from the ocean, garden-to-glass cocktails spiked with lemongrass and cilantro, semifreddo laced with essence of lauhala, lychee and li hing mui shave ice (my new obsession) on a bed of macadamia nut ice cream, garnished with a snow cap of condensed milk.
Coming home to Maui, my sensory perception always feels heightened.
Read more and get the recipe for these coconut kaffir lime margaritas here!
DIY Happy Hour: The Paloma is a classic Mexican cocktail made with lime juice, tequila and grapefruit soda. Scott Baird, the mixologist who created this drink for Comal in Berkeley, makes his version with smoky mezcal, fresh grapefruit juice and Cocchi Americano, the sweet Italian aperitif wine.
**The new cookbook from Chef Larry Edwards, Style & Spice, is now available for pre-order from Amazon @ http://amzn.to/2nOJXrX and is considered to be the most complete cookbook ever written on Southwest cooking, including a full section on the famed cocktails served at the fabled Southwest cantinas** If you have ever ventured into the great American Southwest, you have no doubt eaten some of the tastiest food in the world. Southwest cuisine is known for it freshness and spices, not to mention the fact most of the usual ingredients used in Southwest cuisine are known cancer fighters (chilies, cumin, oregano, etc). Southwest food is nothing short of a culinary delight and sometimes we even like to celebrate our food with one of our most famous marriages of flavor: tequila and honey and this is how we created Sweet Tequila Chicken!
No matter what type of chicken you prefer, you can enjoy it with our extraordinary tequila and honey sauce. Whether you want to grill it, broil it, roast it or barbecue it. All you have to do is during the last few minutes of cooking the chicken, give it a few brushings of the sauce.
If you are new to the flavors of the Southwest, you might find it interesting that yes, we do like our spices but our food is not really that hot. For the most part, we use rather tame chilies in our dishes but if you want to heat things up a little more, instead of using a regular red chili powder, you can use a chipotle chili powder or an intense cayenne pepper.
When we make Sweet Tequila Chicken, we usually only use the legs (drumsticks). You can also use chicken thighs and the cooking time will be the same. If you are more if a breast person (white meat), you will want to alter the cooking time as breast meat takes less time to cook than the dark meat (legs and thighs).
SWEET TEQUILA CHICKEN (serves 4):
Ingredients needed to make Sweet Tequila Chicken: 8 large chicken legs; 1 Tbs. vegetable oil; 1 tsp. salt; ½ tsp. ground black pepper; 1 cup catsup; 2 green onions, minced; 3 Tbs. honey; 1 Tbs. hot sauce; 1 Tbs. garlic powder; 1 Tbs. chili powder; 2 tsp. ground cumin; ¼ cup tequila
Steps: 1) Remove the elongated bone from the chicken leg (the bone you grab to eat a fried chicken leg).
2) Pre-heat you oven to 375 degrees.
3) Place the chicken legs into a large skillet and rub all over with the olive oil.
4) Season the chicken legs with the salt and pepper.
5) Place into the oven and cook 35 minutes.
6) In a medium bowl, whisk the catsup, green onions, honey, hot sauce. garlic powder, chili powder, cumin and tequila.
7) Once the chicken has cooked, brush it with some of the tequila sauce and cook 5 minutes longer.
8) Brush the chicken again with the sauce and cook another 5 minutes.
9) Pre-heat your broiler.
10) Brush the chicken liberally with the remaining sauce and place under the broiler until the sauce begins to caramelize (turn black).
11) Remove the chicken to a serving platter and let cool slightly before serving.
DIY Happy Hour: The Paloma is a classic Mexican cocktail made with lime juice, tequila and grapefruit soda. This delicious version features smoky mezcal, fresh grapefruit juice and Cocchi Americano, the sweet Italian aperitif wine.