Looking for a good food recipe that includes tequila. Any ideas?

Marinade? BBQ sauce?Looking for a good food recipe that includes tequila. Any ideas?
This marinade combines tequila, lime, and cilantro to give it a great, authentic flavor. This marinade works on everything.





Prep Time: 10 minutes





Ingredients:





1/3 cup lime juice


1/3 cup olive oil


1 small jalape帽o pepper, chopped


2 tablespoons tequila


2 tablespoons fresh cilantro, chopped


2 cloves garlic, minced


1/4 teaspoon salt


1/4 teaspoon black pepper





Preparation:





Combine all ingredients and mix well. Store, refrigerated in an airtight container. Marinate seafood for about 1 hour, poultry for about 2 hours and other meats for up to 4 hours.





Grill to your liking.





I got this off the net a while back and it is great. I have only used it with Prawns so far but it is delicious.Looking for a good food recipe that includes tequila. Any ideas?
Marinades:





1 c tomato-based pico de gallo


1/2 c chopped red onions


1/2 c packed fresh cilantro;


-(stems can be included)


4 tb olive oil


3 chipotles en abodo; with


-clinging sauce


2 tb tequila


2 tb fresh lime juice


1/2 c dark beer





In a food processor, puree the pico de gallo with red onions, cilantro, 2


tablespoons of the olive oil, the chipotles, tequila, and lime juice. Stir


in the beer.





OR








Tequila Tri-Tip





3 to 4 pounds beef tri-tip with most fat trimmed off (a little on the bottom side is good)


3 Tbsp tequila


2 Tbsp sesame oil


2 Tbsp Dijon mustard


1 Tbsp balsamic vinegar


2 cloves minced garlic


1 tsp salt


1 tsp black pepper





Mix tequila, sesame oil, Dijon mustard, balsamic vinegar, garlic, salt, and pepper in a small bowl and place in a large zip-top bag with tri-tip. Marinate at least two hours before desired grilling time.





Grilling Method: Pre-heat gas grill to 400 degrees F. Place meat on grill top-side down for 3-4 minutes for nice grill marks. Flip over and reduce heat slightly - close lid, if possible. To be prepared for flare-ups, keep an open beer by the grill and use as a 'fire extinguisher.' If no flare-ups occur, then enjoy the beer yourself! Cook for 20-25 minutes or until meat thermometer inserted in center reads 135-140 degrees F. for medium. Slice thin





OR





Tequila Cream Pasta


It makes a wonderful dish that can be enhanced with some fresh, cooked shrimp.





2 tbsp butter


1 large onion, thinly sliced


3 tbsp dried basil


3 tbsp minced garlic


1 cup half-and-half cream


1 28 oz tin peeled tomatoes pureed (or use equivalent fresh tomatoes)


Salt and freshly-ground pepper to taste


1/2 cup 100% agave blanco tequila


Spaghetti for four








Melt the butter in a frying pan.


Add onion and cook until clear.


Add pureed tomatoes, basil, salt, pepper, garlic.


Cook at medium-low heat for 20 minutes, until thickened.


Add cream and simmer while you...


Cook the spaghetti (pasta).


Add 1/2 cup tequila to sauce.


Cook for several minutes more, then serve on spaghetti.


Top with grated parmesan cheese.





Add the tequila last to preserve its flavour. Cook it only long enough to warm it, but not entirely eliminate its alcohol - if you want to retain its bite. Ian adds a healthy dose of habanero sauce to the mix for his serving. If your eyes don't bleed, then it's not hot enough for me!


Ripe plum tomatoes work best when using fresh, but others are also good - if they are not the usual grocery store cardboard tomatoes.


Although you can never have too much garlic, it can over-power the subtle tequila taste.


Fresh cilantro is another nice additive in this sauce.


Check out these other sites for more cooking with tequila recipes.


Remember, use 100% agave tequilas, not the sugary, cheap mixtos when you cook!





OR





Tequila Lime Shrimp





1 pound medium shrimp, peeled and deveined


2 tablespoons olive oil


4 cloves garlic, minced


2 tablespoons tequila


Juice of one lime


1/2 teaspoon crushed red pepper flakes


Heat oil in a large skillet over medium heat. Once the oil is hot, add garlic and saut茅 for about 1 minute. Add shrimp and cook, stirring frequently, for 2 minutes. Stir in tequila, lime juice and pepper flakes. Cook 2 minutes or until about half the liquid evaporates and shrimp are pink and glazed.





Tequila Steaks





4 8-oz. New York steaks, about 1 inch thick


1/2 cup tequila


1 tablespoon pepper


2 teaspoon grated lemon peel


2 cloves garlic, minced


1/2 teaspoon salt


Mix tequila, pepper, lemon peel and garlic in a heavy plastic bag. Add steaks and rotate to distribute mixture evenly over steaks. Let sit in refrigerator over night. Preheat grill. Cook, brushing with remaining marinade until done. Turn once during cooking time, about 12 minutes. Season with additional salt if desired and serve.











Tequila Chicken from The Olympian





Serves 2





2 chicken breasts


1/2 ounce onion, chopped


12 jalapeno slices (nacho style)


2 garlic cloves, chopped


2 ounces tequila


1/2 red pepper, cut julienne-style


8 ounces heavy cream


Pinch of salt and pepper (to taste)


Pan-sear chicken breasts, cooking evenly on both sides. When chicken is two-thirds cooked, add onion and jalapeno, allowing the flavors to release without browning. Add garlic.














When garlic releases aroma, add tequila to deglaze pan. Add cream, salt and pepper and reduce sauce by a quarter. When almost done reducing, add in bell pepper and heat through.





Arrange on plate with jalapenos and peppers piled on top of chicken in a pool of sauce.





Serve with garlic mashed potatoes or seasoned rice.
Touchdown Tequila Chicken





1 1/4 cups lime juice or margarita mix


1/2 cup tequila


1/2 cup triple sec or orange juice


1/4 cup chopped fresh cilantro leaves


4 cloves garlic, minced


1 teaspoon crushed red pepper flakes


8 boneless, skinless chicken breast halves


1 large red bell pepper, cut into thick strips


1 yellow bell pepper, cut into thick strips


1 large Vidalia onion, cut into wedges


Vegetable Marinade, recipe follows


Shredded Mexican cheese blend, for serving


Salsa, for serving


Sour cream, for serving





In a bowl, combine lime juice, tequila, triple sec, cilantro, garlic and red pepper flakes.


Add chicken and marinate chicken for 3 hours or overnight


(depending on how much you like the tequila flavor).





Marinate peppers and onion in Vegetable Marinade for 30 minutes to 1 hour.





Preheat outdoor grill to medium heat.


Remove chicken from marinade and grill, turning once, until juices run clear, about 5 to 6 minutes per side.


Drain peppers and onions, grill in a grill basket until tender and browned on edges, about 8 to 10 minutes.





Slice the chicken breast into 1/2-inch strips. Serve with peppers and onions, cheese, salsa and sour cream.








Vegetable Marinade:





1/2 cup olive oil


1/2 cup lime juice or margarita mix


1 teaspoon liquid smoke


1/2 teaspoon kosher salt


1/2 teaspoon freshly ground black pepper


Cobine all ingredients in a bowl.





Yield: about 1 cup
You can try a margarita marinade for pork or chicken, or steak. Since we are now into summer.





You can google margarita marinade, and hit multiple recipes, don't tell me you can't find one, I googled it, and waded through more than enough recipes. The recipes included tequila. Other wise, just soak your choice of meat in some tequila, and take the risk of charring beyond belief.
half tequila and half lime juice with some herbs would be great marinade for steaks.





2 shots tequila, 2 of lime, mayonnaise, and pour it over your salad as a dressing.





In Rum cake recipe substitute tequila for the rum, and flavor with lime juice and zest. and lemon extract.





Baste steaks just before serving with tequila and lime juice. this works for grilled or broiled.
http://homecooking.about.com/library/arc鈥?/a>


http://www.bonappetit.com/ideas/tequila/鈥?/a>





Have fun!
tequila margaritas!