Category Archives: 8-28-10
Dig In© profiles 2 great sippers!
The Reposado is perfect for margaritas, Mexican Martinis and sipping. The Plata is neutral and makes a great base for a variety of cocktails.
Blackberry Thyme Margarita
1.5 oz Republic Plata Tequila
½ oz Cointreau
1 oz fresh squeezed limejuice
½ oz Agave nectar
4 fresh blackberries
1 sprig of thyme
In a glass shaker muddle the blackberries and thyme with the lime juice, add the Plata tequila, Cointreau and agave nectar, shake and strain into rocks glass with fresh ice. Garnish with a sprig of thyme.
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Chile Tequila Infusion
2-6 dry or fresh chiles
750 ml bottle Republic Plata or Reposado tequila
Wash fresh chiles well, split open and remove seeds. Dry chiles should be added whole. 2 habañero are enough, or add more hot chiles. Put the lid back on and infuse for at least two days and up to 2 weeks. Kee in mind, the hotter or stronger flavor the chile, the longer the infusion time.
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Guaca "Salsa" Mole and Texican Fajitas
Chef Mick will show you how to use fresh basic ingredients to turn your fajitas into a hit.
Texican Fajitas
1 lb. Beef skirt steak (or bavette steak, or boneless chicken*)
2 TBS olive oil, separated
Tony’s Chile Arriba Seasoning, to taste – or homemade variation in recipe
1 – 2 colorful bell peppers, sliced
1 small sweet onion sliced
1 jalapeño or 2 serrano chiles, sliced – to taste
2 fresh limes and zest
Beer: Mexican or Chile / Lime
Tortillas, grated cheese & shredded lettuce
Tony’s Guacamole, Pico de Gallo and Tequila Lime Sauce or sour cream
Mesquite wood fire or soaked mesquite chips on a gas grill
Rub flank steak with 1-2 tsp olive oil and sprinkle generously with Tony’s Chile Arriba Seasoning (or salt, pepper, cumin and chile powder). Lay in a single layer in a small glass casserole. Top with peppers, onions, chiles, lime juice, lime zest and remaining olive oil. Depending on the pan size you may need to separate into two layers.
Add just enough beer to the side of the bowl to create a marinade. Cover and refrigerate for 12-24 hours.
Remove meats and veggies from marinade, drain juices and discard. Grill over a hot mesquite fire*, cooking the veggies on an oiled grill topper or cast iron skillet. Cook meat to medium-rare, remove, cover and rest five minutes. Slice meat thinly across the grain and serve with veggies, tortillas, grated cheese, lettuce, guacamole and pico de gallo. – Chef Mick Rosacci, http://www.TonysMarket.com — http://www.TonyRosacciCatering.com
* Chef’s Notes: If using a charcoal grill, consider genuine mesquite charcoal chunks or soaked mesquite wood chips. For a gas grill; choose mesquite chips, soak in water, place in a chip box (or perforated tin can, or perforated aluminum foil) and position under the cooking grate and directly on top of the burner in the hottest part of your grill. When the chips start smoking nicely, it’s time to cook.
*Chicken Notes: boneless chicken legs or thighs will offer more flavor than breasts.
