5 tbsp Butter or Margarine (be extra careful with the butter as to not scorch it)
2 tbsp Gold Tequila
approx. 5 oz coarsely chopped white onion
2 tsp garlic salt
Melt the butter in a small saucepan over high heat until mostly melted. Reduce heat to very low. Add tequila and onion. Be very careful, as the mixture will bubble and may splash back at you. Simmer over very low heat for 10-15 minutes, stirring occasionally. Remove the onions with a small slotted spoon and discard. Add garlic salt. Whisk mixture one last time and serve immediately
This sauce works very well as a butter sauce for lobster, as well as pouring over your favorite pasta or vegetable. I really like this with corn. It makes enough sauce to lightly butter three 3/4 cup servings of rotini.
Sunday, April 28, 2013
Thursday, April 25, 2013
Margarita Shrimp - Recipe
1/3 lb thawed raw shrimp peeled, and deveined. Tail off optional
-or-
1/3 lb thawed cooked shrimp, peeled and deveined. Tail off optional
1/2 cup tequila
1/4 cup lime juice
1 tbsp fresh minced onions or 1 tsp dried minced onions
1tsp garlic salt
1 tsp old bay seasoning
2 tbsp butter or margarine, divided
Melt 1 tablespoon butter in a medium skillet. Coat bottom of skillet with butter. Add shrimp to skillet, along with onion, garlic salt, and old bay. For raw shrimp...saute until shrimp are almost all opaque, don't let them start to brown. For cooked shrimp, saute just long enough for them to be warm through, again, don't let them brown. Once the shrimp are to their allotted level of done-ness, add the tequila and lime juice slowly, so they don't splatter from the hot butter. Stir the mixture, cover and simmer under low heat for about 5 minutes. Remove the lid, turn up the heat to high and cook an additional 2-5 minutes, ensuring the tequila and lime mixture stays liquid and doesn't coagulate into a sauce. Drain the liquid. Most of the excess seasonings will come out with the liquid. Melt the second tablespoon of butter into the pan and coat the bottom. Add the shrimp back to the pan. Sautee over medium-high heat until the edges start to brown slightly. Remove shrimp from pan and set on a paper towel to absorb the excess butter.
Serve these in any of your favorite dishes that you would put shrimp on.....Pasta or salads with your favorite sauces or dressings, or you can use them alone as appetizers with cocktail sauce. They will have a completely unique flavor and you'll be surprised how many people eat them alone without sauce. They work really well on a simple plate of lightly buttered angel hair.
Enjoy
-or-
1/3 lb thawed cooked shrimp, peeled and deveined. Tail off optional
1/2 cup tequila
1/4 cup lime juice
1 tbsp fresh minced onions or 1 tsp dried minced onions
1tsp garlic salt
1 tsp old bay seasoning
2 tbsp butter or margarine, divided
Melt 1 tablespoon butter in a medium skillet. Coat bottom of skillet with butter. Add shrimp to skillet, along with onion, garlic salt, and old bay. For raw shrimp...saute until shrimp are almost all opaque, don't let them start to brown. For cooked shrimp, saute just long enough for them to be warm through, again, don't let them brown. Once the shrimp are to their allotted level of done-ness, add the tequila and lime juice slowly, so they don't splatter from the hot butter. Stir the mixture, cover and simmer under low heat for about 5 minutes. Remove the lid, turn up the heat to high and cook an additional 2-5 minutes, ensuring the tequila and lime mixture stays liquid and doesn't coagulate into a sauce. Drain the liquid. Most of the excess seasonings will come out with the liquid. Melt the second tablespoon of butter into the pan and coat the bottom. Add the shrimp back to the pan. Sautee over medium-high heat until the edges start to brown slightly. Remove shrimp from pan and set on a paper towel to absorb the excess butter.
Serve these in any of your favorite dishes that you would put shrimp on.....Pasta or salads with your favorite sauces or dressings, or you can use them alone as appetizers with cocktail sauce. They will have a completely unique flavor and you'll be surprised how many people eat them alone without sauce. They work really well on a simple plate of lightly buttered angel hair.
Enjoy
Tequila as a Culinary Tool
One of the things I've been playing around with a lot lately in my kitchen is tequila. It started out as just something i had in the liquor cabinet to make a margarita with, and it quickly turned into my favorite go-to for dozens of recipes.
Tequila is a distilled liquor made from the blue agave cactus. It can only be produced legally in Mexico, and only in a couple of states, and it is generally distilled to a strength of 61-110 proof. Tequila has a very unique and distinct flavor to it. It's very very strong and noticeable, but not so strong that it drowns out the original flavor of the food you're cooking it with if you do it right. Obviously, if you overdo it with any sauce or seasoning, you're gonna drown out the flavor, and with something as strong as tequila, moderation is definitely the key. This distinct, cactus based liquor is especially great in seafood, one of my favorite things to cook with it. Saute your shrimp in a little butter and some select seasonings, add some tequila and lime juice when they are just about done, finish cooking, drain off the liquid, and you have something great to zazz up a boring plate of pasta. Sausages are another great use of tequila. Baste them and grill, or just saute some cut up cooked sausage, eat or add to pasta, and enjoy.
Sauces, on the other hand, are a great use of tequila. I'd stay away from the cheese sauces with this one, personally, but I know from experience that your favorite stir fry sauce will burst if you add just a little tequila to it. Tomato sauces come alive with just that extra little kick that comes with a couple ounces of it, and tonight.....well tonight I'm gonna try and add a bit to my butter sauce and see what happens.
A final note before I close. When cooking, I definitely go for the cheap stuff. Almost all of the alcohol will be lost in the cooking process. What goes into my pans, honestly, generally comes from the 8 dollar special at Pick and Save. Save your Cuervo for the margaritas you will serve your guests. To follow this article will be a recipe for Margarita Shrimp. Enjoy!!
Tequila is a distilled liquor made from the blue agave cactus. It can only be produced legally in Mexico, and only in a couple of states, and it is generally distilled to a strength of 61-110 proof. Tequila has a very unique and distinct flavor to it. It's very very strong and noticeable, but not so strong that it drowns out the original flavor of the food you're cooking it with if you do it right. Obviously, if you overdo it with any sauce or seasoning, you're gonna drown out the flavor, and with something as strong as tequila, moderation is definitely the key. This distinct, cactus based liquor is especially great in seafood, one of my favorite things to cook with it. Saute your shrimp in a little butter and some select seasonings, add some tequila and lime juice when they are just about done, finish cooking, drain off the liquid, and you have something great to zazz up a boring plate of pasta. Sausages are another great use of tequila. Baste them and grill, or just saute some cut up cooked sausage, eat or add to pasta, and enjoy.
Sauces, on the other hand, are a great use of tequila. I'd stay away from the cheese sauces with this one, personally, but I know from experience that your favorite stir fry sauce will burst if you add just a little tequila to it. Tomato sauces come alive with just that extra little kick that comes with a couple ounces of it, and tonight.....well tonight I'm gonna try and add a bit to my butter sauce and see what happens.
A final note before I close. When cooking, I definitely go for the cheap stuff. Almost all of the alcohol will be lost in the cooking process. What goes into my pans, honestly, generally comes from the 8 dollar special at Pick and Save. Save your Cuervo for the margaritas you will serve your guests. To follow this article will be a recipe for Margarita Shrimp. Enjoy!!
Tuesday, April 23, 2013
Welcome to Chef Ed's Food Corner
I'm gonna be getting this started right away. Since I'm in culinary school, I decided to do a second blog all about food. Be sure to like this blog on Facebook so you see the new article right as it comes out. Any suggestions of things you want to see are always welcome, and I will try to accommodate you. This blog is not gonna be any one thing. There will be reviews of dishes I've tried and made, recipes for dishes that deserve to be shared, I'll talk about ingredients I like to use, reviews of restaurants and bars, maybe a review of a chef here and there, and my cooking styles as they develop. You can share with anyone, I'll never be mad if I find out you spread the word around. Please remember to read my social blog at some time too. I'll post a link to my social blog as well as the fan page for that and the fan page for this here in my introduction
Please enjoy
Chef (to be) J. Edgar Davis
Like Chef Ed's Food Corner on Facebook
Visit Chef Ed's other blog
Like Chef Ed's other blog on Facebook
Please enjoy
Chef (to be) J. Edgar Davis
Like Chef Ed's Food Corner on Facebook
Visit Chef Ed's other blog
Like Chef Ed's other blog on Facebook
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