Tag tequila

Have a Mouthwatering Cinco de Mayo with these Parties That Cook Recipes

Olé! I mean… Hola!
Last year you threw a Triple Threat Cinco de Mayo party, even if it was a party of one. This year, we’ll let you off easy and only hit you with TWO awesome Mexican recipes for your May 5th fiesta. Both of these recipes are new additions to the Parties That Cook recipe library, but have made the rounds at our cooking parties and corporate team building events, thus earning their spots on our website.

Chalupas with Smashed Avocado, Chorizo, and Lime Sour Cream – Let the avocados be the only thing “smashed” at your bash. Eat enough of these delicious little guys – trust us, it’s not hard – and you’ll be loaded with enough carbs to take on The Most Interesting Man in the World. Well, maybe…
Drunken (Not that you’ll be, right?) Scallop Tostadas with Tequila and Ancho-Chile Salsa – Talk about getting sauced! Fresh flavors balance out the kick from the red pepper flakes and Tequila, leaving you with a munch-able snack that’ll keep you coming back for more!

You can find these recipes in action this Cinco de Mayo at our Mouthwatering Mission cooking class + tasting tour. Previously sold out, we’ve expanded the class size, and are now offering more tickets. Get them while they’re HOT.

Chalupas with Smashed Avocado, Chorizo, and Lime Sour Cream

Vegetable spray, for greasing pans
1 cup masa harina
1 cup all-purpose flour
2 teaspoons kosher salt
6 Tablespoons butter, chilled and cut into pieces
6 Tablespoons vegetable shortening
1/2 cup + 1 Tablespoon warm water
Mini Muffin Tins

6 ounces fresh Mexican chorizo sausage, casing removed
1 large shallot, finely diced
4 Tablespoons cilantro, chopped
1 large red jalapeno, minced
2 large avocados, halved and pitted
2 Tablespoons fresh lime juice
1 teaspoon kosher salt

Lime Sour Cream:
1/2 cup sour cream
2 teaspoons fresh lime juice
1/2 teaspoon kosher salt
1 red jalapeno, minced
24 cilantro leaves

Preheat the oven to 350ºF.

Prepare Pans: Using the vegetable spray, lightly grease the insides of 2 24-cup mini muffin pans to make 48.

Make Crust: Combine the masa, flour, and salt in the bowl of a food processor. Pulse the mixture to combine. Add the butter and shortening and pulse again just until the mixture forms a coarse meal. Add warm water and process until moist clumps form, adding more water by the tablespoon if the mixture is dry. Transfer the dough to a flour-dusted work surface and divide it into quarters. Roll each quarter into a rope and cut the ropes into 12 pieces to yield 48 1/2-inch pieces (the size of a marble). Using your fingers, press each piece into a muffin cup, keeping the top edge of the dough inside the cup. Continue until all the cups are full. Use any extra dough to fill holes.

Bake Crust: Bake the cups until dry to the touch, and lightly browned, about 20 minutes. Remove them from the muffin tins and cool the cups on racks.

Cook Chorizo: Heat a medium sauté pan over medium heat. Add the chorizo, crumble with a wooden spoon and cook, stirring, until cooked through, 4-5 minutes. Transfer to a paper towel to drain. Chop into bits if necessary.

Make Filling: Finely dice the shallot, cilantro and red jalapeno. Place into a medium bowl. Cut the avocado in half and remove the pit. Use a large spoon to scoop out the avocado flesh. Add the avocado to the bowl and gently mash with a fork. Stir the mixture well and add in the lime juice and salt. Taste and re-season with salt and lime juice if needed.

Prepare Garnishes: Mix the sour cream, lime juice and salt in a small bowl. Set aside. Finely mince the jalapeno and pick cilantro leaves.

Assemble Chalupas: Spoon some of the avocado mixture into each of the cooled cups and top with a small dollop of sour cream then pieces of chorizo. Top with a sprig of cilantro and remaining jalapeno. Serve right away.

Makes 48

Recipe adapted by Parties That Cook® | www.PartiesThatCook.com | From Tori Ritchie in Bon Appetit.

Drunken Scallop Tostadas with Tequila and Ancho-Chile Salsa

8 six-inch flour tortillas
Olive oil for brushing
1/2 teaspoon kosher salt

2 inch round cutters

1/2 small yellow onion, minced
1 garlic clove, peeled and minced
2 Roma tomatoes, peeled, halved, seeded and cut in very small dice
1 Tablespoon olive oil
1 Tablespoon tomato paste
1/4 teaspoon red pepper flakes
1/4 teaspoon ancho chile powder
1 teaspoon kosher salt
1/2 cup heavy whipping cream
1 teaspoon lime juice
1 Tablespoon cilantro leaves, chopped

Scallops with Ancho Chile:
2 Tablespoons olive oil
12 ounces bay scallops
4 garlic cloves, minced
1 1/2 teaspoons ancho chile powder
1/2 teaspoon kosher salt
1/4 cup tequila
2 Tablespoons fresh squeezed lime juice
2 Tablespoons butter, cold and cubed

Cilantro sprigs, for garnish

Preheat oven to 350ºF.

Cut Tostadas: Using a 2-inch cookie cutter, cut out four circles from each tortilla (may be more if tortilla is larger than six inches).

Oil and Bake Tostadas: Place circles on a parchment-lined sheet pan and brush lightly with olive oil. Bake until golden, about 10 minutes. Remove from oven, transfer to a cooling rack over sheet pan and sprinkle lightly with salt.

Chop Ingredients: Peel and mince the onion and garlic. Using a serrated vegetable peeler, peel the tomatoes. Cut the tomatoes in half and squeeze out all of the seeds and discard. Chop the flesh into very small dice.

Make Salsa: In a sauté pan, heat oil over medium heat and sauté onions for 3 minutes. Add the garlic, tomatoes, tomato paste, red pepper flakes, ancho chile powder and salt; sauté until onion is soft, about 4 minutes. Add the cream and simmer until thick, 3 minutes.

Finish Sauce: As the sauce is cooking, juice the lime and chop the cilantro. When the sauce is thick, add the lime juice and cilantro. Keep sauce warm until service.

Sauté Scallops: Prepare and chop all of the ingredients before you begin as scallops cook quickly! Heat the olive oil in a sauté pan over medium-high heat; add the scallops, garlic, ancho chile powder and salt; sauté for one minute. Add the tequila and lime juice and cook for another minute. Remove from heat. Add butter and toss to coat.

Assemble: Lay out the tostadas on the work surface or sheet pan. Put a small dollop of salsa on each tostada. Top with a spoonful of the scallop mixture and another small dollop of salsa. Garnish with a cilantro leaf, platter and serve.

Makes 24

Recipe created by Parties That Cook® | www.PartiesThatCook.com

Have You Tasted Your Tequila Lately?

Wine tasting… whisky tasting… tequila tasting? As a matter of fact, yes! Sunday’s SF Chronicle featured an article on the tequila surge. Tequila has been the fastest-growing liquor category in the nation for years now, and the Bay Area is on top of it.  California accounts for 23% of tequila consumption in the world, the highest consumption outside of Mexico.  Consider Tommy’s Blue Agave Tequila Club where over 7000 members can achieve “Master” status by tasting 35 different tequilas.  It probably doesn’t hurt that the owner, Julio Bermejo, also happens to be the sole American ambassador for the National Chamber of the Tequila Industry.

San Francisco is also home to Tres Agaves Mexican Kitchen and Tequila Lounge, where Parties That Cook is holding a Fiesta Fantastico Cinco de Mayo Cooking Class on April 28th. This is the perfect opportunity to learn how to prepare delectable Mexican-inspired dishes while sipping on Tres Agaves margaritas.  The Bay Area even has some home-distilled agave spirit (it can’t be called tequila because tequila must be wholly produced in the state of Jalisco and surrounding areas).  East Bayers can try St. George Spirits’ rendition of tequila, Agua Azul, in their tasting room located in Alameda. Read about their first attempt at distilling agave spirit here.

But California isn’t the only place the tequila surge has hit. Tequila sales in Washington were up 15% in 2006 and now you can find premium tequilas at over $100 per shot in places like Galerias Restaurant & Bar in Seattle.  A little too rich for your taste? How about some “tequila salvation” at The Saint where you can get your tequila in handmade cocktails delicately balanced with ingredients like fresh juices, syrups and infusions that are prepared from scratch in the kitchen.  All food from the kitchen is also made by hand, from scratch, with all natural meats and organic produce.  How about a flight of tequila? Barrio Mexican Kitchen & Bar offers half-off all tequila flights on Mondays. While you’re at it, why not try the food as well — Barrio is also participating in Seattle Restaurant Week – and get a three-course dinner for just $25 from April 18 – 29, 2010.

Zocalo MargaritaDon’t worry Chicagoans, we didn’t forget about you! Did you know that tequila ambassador Bermejo has helped Salud Lounge develop a margarita that uses only the finest ingredients? Salud Lounge also has its very own tequila club and has two 3-course Tequila Dinners coming up April 28th and 29th.   For one of the largest selections of 100% Blue Agave tequila and mescal, pay a visit to Zocalo Restaurant and Tequila Bar, where you can also try tequilas by the flight.