Not for lack of things to say, but I haven’t had it in me to blog much recently. The flood of “information” that has been coming out of Washington for the past month has been, frankly, a bit much for me. OK, that’s an understatement. Truth is, I’m working on an exit plan. I’m not sure what it would be like to live in another country, but I’m game to find out. The fact that I love other cultures more than my own helps a lot.
Today is National Margarita Day, which should be a time to only be happy about a fun cocktail, but has somehow (for me, anyway) become but a temporary escape from the living hell before us. Billionaires driving the bus of our nation. Fascists calling the shots. Christian Nationalists pretending they know what Jesus would do.
I’m done. I’ve held my tongue longer than is reasonable for these times, and I feel like I’m about to explode. Enter, tequila. Thank you, Mexico, for everything. Seriously, I’m feeling a little spicy, and I don’t care if it shows.
Right?
Lord, give me the gumption of my grandmother, who lived through the Great Depression, and of my great grandmother, who was the first generation on the female side of my family to earn the right to vote. I need to embody all of their strength today. Oh yes, indeedy-doodee-daddy, I need to remember where I came from— I need to feel it in my bones. I’ve seen on numerous Instagram posts recently that women in the 1930s and ‘40s wore red lipstick as a means to protest fascism and piss off the people in power, so until further notice…
I can’t say quiet.
With that off my chest, I present the cocktail that easily found its way into my repertoire this week. The spicy mango-melon margarita. It is a super easy, flavorful cocktail that melts my rebel heart with its spicy-meets-sweet flavor profile, and a spirit that says, “hell, no!!” The recipe is a bit of a shortcut—something I don’t do very often— and it works here, because I’ve been trying so hard to keep everything else between the lines that I haven’t had time to create many things from scratch. But I trust Q brand mixers, and using this one means that the drink is EASY to make at home. Even if you can’t even.
I’m keeping it simple with a tasty, store-bought mixer.
The key ingredients you need are tequila (any would probably work, but reposado is appropriate for the pause I’ve taken in sharing my true feelings), melon liqueur (Midori seems obvious because it is the real deal, not a knock-off) and the Q brand spicy mango margarita mixer, which has all the stuff I love and none of the stuff I don’t. Truth be told, I could probably drink this mixer over ice by itself and feel that I’ve accomplished something. But not today. I’m grateful for the tequila. Here we go, beginning with prepping the glass:
Swipe a fresh lime wedge on the edge of the glass, and then roll the outside in the Tajin spice.Shake with ice, strain over a big rock and garnish with a lime.
This may seem like an opinion piece, and maybe it is— only you can decide what it means to you. But I’m sticking with my red lipstick and my spicy cocktail and my spicy attitude. It’s still a free country, after all. At least, for now.
A store-bought shortcut makes this spicy, sassy cocktail super easy, and just in time for National Margarita Day!
Ingredients
2 oz. reposado tequila (recommended 1800)
3/4 oz. Midori melon liqueur
3 to 4 oz. Q brand spicy mango margarita mixer (lesser amount results in a stronger drink)
fresh lime and Tajin spice to decorate glass
Note: I don’t typically use store-bought cocktail mixers, but I’ve made an exception here because the Q mixer brand does not use high fructose corn syrup or fake flavors. I was startled at how much I liked this mixer, even on its own. You can trust it here.
Directions
Use a lime slice to moisten rim of a cocktail glass. Roll outside rim of glass in Tajin spice.
Add tequila, melon liqueur and margarita mixer to a cocktail shaker. Add one cup ice cubes and shake the hell out of it, like you’re pissed off at the state of everyting.
Strain over a fat ice cube into the prepared cocktail glass.
Does it seem odd that the first recipe I post after the announcement of my husband’s “get healthier” initiative is a cocktail? Yes, of course it does. This is one of those awkward food blogging moments where things seem out of order. But Thursday is National Margarita Day, and I’ve been planning this post since before Les saw the light. With tequila being one of the lowest calorie spirits, I figure that a margarita is a reasonable, if only occasional, splurge. Besides, if you’re cutting back on cocktails while implementing a new eating plan, it’s best to make that once-in-a-while drink a good one, and make it at home for Margarita Day or any other day you’re craving refreshment.
I think I can see warmer weather just ahead!
The margarita is one of the easiest drinks to modify with fun, flavorful twists, and this one is working a tropical vibe with pineapple and coconut, without being overly sweet. What makes it a “margarita” (which translates to “daisy” in Spanish) is tequila, orange liqueur, fresh lime and a touch of sweetener. The rest is up for grabs; just don’t go too crazy mixing in other flavors or you’ll have yourself a boozy mess and probably feel terrible in the morning (especially if the add-ins are sweet). If you generally associate margaritas with hangovers, here’s my theory: you probably had too many, made with cheap tequila (it didn’t have a worm, did it?) and a crappy mixer, and possibly in a chain restaurant.
My personal rules for margaritas are simple— use good quality tequila, freshly squeezed citrus (never a bottled mix!) and give it a fresh garnish. We eat and drink with our eyes, and when my husband and I entertain, it seems that the garnish is what always makes guests ooh and aah, so I consider it as crucial as the other ingredients. For this drink, I’m keeping it simple with a lime slice on the edge of the glass.
This is the beginning of a beautiful relationship.
I love this 1800 Coconut, a blanco tequila first recommended to me by my cousin-in-law, Will. The differences between this and some other “flavored” spirits are that the coconut is subtle and natural, it has no added sugars, and— at 70 proof— it still has a nice little kick. It’s mellow enough to sip with just an ice rock (as Will does), but it is also terrific paired with another tropical flavor, especially pineapple.
This time of year, bottled pineapple juice is likely to be tastier than any fresh pineapple you’d pick up at the supermarket, and I typically choose a large bottle over the individual cans because my sensitive tastebuds pick up that tinny flavor. Choose a juice with minimal ingredients, and preferably one that is made from fresh-pressed pineapple rather than concentrate. Be sure to give it a good shake, as the heavier pulp of the juice settles to the bottom, and that’s where most of the flavor is.
The pulp solids have settled to the bottom.A quick shake fixes that!
Triple sec is a standard ingredient in a margarita, but I prefer the higher end, more intense orange flavor of Cointreau. Fresh lime is a must (please don’t use the bottled stuff) and to keep the drink lightly sweet, just a quick squeeze of agave syrup— paying respect to the plant that gave us tequila in the first place.
Use equal amounts of these three ingredients.
I know that some people have strong feelings about the salt rim, and I’m here to represent those who love it. But I don’t care for the commercial stuff that is “made” for margaritas, because it tends to have a slight chemical flavor and I truly hate when those gigantic chunks of salt fall into my drink. My preference is for a delicate rim of fine sea salt, which is easily adhered only to the outside of the rim after a quick swipe of fresh lime.
It’s great if you have time to do this ahead so the salt has time to set.
Finally, the ice! If you don’t already know that you can purchase a large bag of perfect pellet ice from Sonic, the drive-in fast food joint— well, now you do! This is a far cry from the crushed ice your refrigerator door will give you. Each pellet is a crystal clear chunk of flaky ice, and a scoop of this ice keeps a cocktail cold much longer than you might expect. If you’re only making a couple of drinks, a large cup of Sonic ice will probably cover it; I’ve been buying the 10-pound bags for just $3.50 and have found that it will keep in the freezer (double-bagged) for a few weeks.
The sonic ice will elevate all your tropical cocktails.
So there you have it— a tropical twist for National Margarita Day! Shake it up with plenty of ice, pour it into the icy glass, add more ice to top off the glass, garnish and enjoy. For those on a calorie budget, this tasty cocktail checks in at 211 calories, made exactly as written.
Here's a fun tropical twist on a classic margarita! Use the best ingredients you can find for a memorable cocktail at home.
Ingredients
1 1/2 oz. 1800 Coconut tequila
1 1/2 oz. fresh pineapple juice
1/2 oz. Cointreau
1/2 oz. freshly squeezed lime juice
1/2 oz. agave or simple syrup
Sea salt to rim the glass and a lime slice to garnish
Note: To salt the rim of the glass, swipe a fresh lime slice around the outer edge of the glass, and then roll it on salt poured out onto a plate or paper towel. Do this in advance, if possible, so that the salt has time to set as the lime juice dries.
Directions
Combine tequila, pineapple juice, Cointreau, lime juice and agave in a cocktail shaker. Add plenty of ice and shake for about 20 seconds.
Strain into a prepared cocktail glass. Top off with additional ice, if necessary, and garnish with a lime.
We are getting antsy for grilling season here in North Carolina. That’s not to say that it has been entirely too cold to grill. My husband and I have a 60°F cutoff—we are good to go with grilling as long as the temperature is in that range but so far this “spring,” it has been hit or miss. I put some burgers on the grill just last Wednesday but over the weekend, an unexpected blast of wintry mix left my already-in-bloom daffodils shivering in the beds out front, and a freeze warning last night forced me to lay blankets and towels over my emerging peony shoots. Just when we thought it was warm for good—go figure!
My blooms are sitting on ice!
Until we get some consistency in the weather department (feel free to yell “amen” if the skies are screwy at your house, too), we are stuck cooking indoors. Luckily, we have one of those “griddle in the middle” things on our gas range, which affords us an easy indoor option for light grilling. The heavy cast-iron griddle is removable (and reversible), intended as a swap-in for the grate that would normally cover a wide gas burner, but we use the griddle so frequently that it has become a permanent fixture. The flat side is perfect for making pancakes, reheating pizza slices or crisping up a grilled cheese sandwich. The flip side is great for quick grilling jobs, like the mouth-watering, marinated tuna we put on these tacos.
Sometimes we get better grill marks indoors!
Though I grew up eating tacos and other Mexican cuisine, I had never heard of fish or shrimp tacos until I was an adult, and it was a marvelous epiphany! Unlike the greasy ground beef-and-cheese tacos of my childhood, these beauties are light and flavorful, and I love dressing them up with fresh veggies and a squeeze of citrus. For us this time, it was shredded cabbage tossed with bottled avocado ranch, pico de gallo, scallions, avocado and cilantro. It’s a whole new category of comfort food—easy and fresh, with lots of great texture! Les likes a little dollop of cool sour cream, too, and it sure makes for a pretty picture.
You only need a few minutes for perfectly grilled tuna!
The most important flavor component of this meal was, of course, the tequila-lime marinade. Besides the namesake ingredients, I whisked in fresh garlic, red wine vinegar, chili powder and agave for a bright, punchy flavor on the tuna, and another departure from the heavy flavors I had always associated with Mexican food.
Agave is a great sweet touch for this marinade, as it echoes the tequila spirit.
The critical rule for marinating in citrus juice is simple: keep it short and sweet because the acids in the lime juice will turn seafood into ceviche if they mingle too long. I gave it 30 minutes in the marinade, which was just long enough to pour a Mexican lager, prep all my toppings and pre-heat the griddle.
Mix and match toppings to suit your own taste.
Fresh tuna is best (and most tender) when cooked to medium rare, and you should let it rest a couple of minutes before slicing or chopping it for tacos.
Yes, Nilla, we see you peeking! ❤
While the tuna is resting, toss your corn tortillas onto the hot grill long enough to warm them and apply some grill marks. Store-bought tortillas are fine, but if you have some time and a little bit of patience, it’s worth the effort to make them yourself. I shared a post for handmade corn tortillas a while back; feel free to check that out for some tips to make it a little easier (and in fun flavors).
If you don’t have an outdoor grill or in-range griddle, or if unexpected wintry mix shows up out of nowhere, cast-iron grilling can save the day. If your range doesn’t have this option, a grilling pan or range-top griddle are both good options. I don’t recommend using them indoors for very high-fat foods (unless you enjoy degreasing your entire kitchen after a meal), but for veggies, fruit, pancakes, eggs and light seafood, cast iron on the stovetop produces excellent results.
The marinade is the star of this recipe, which brings freshness and flavor to Taco Tuesday!
Ingredients
Up to 16 ounces fresh tuna steak (marinade will cover this much; plan for 4 ounces per person)
2 Tbsp. silver or reposado tequila* (see notes below)
Juice of 1 small lime
1 Tbsp. red wine vinegar
2 large cloves garlic, minced
1 tsp. chili powder blend
1 tsp. kosher salt (less if your chili powder includes salt)
A few twists black pepper
1 tsp. agave syrup* (or sugar)
3 Tbsp. olive oil or avocado oil
White corn tortillas, for serving
Desired accoutrements (we used shredded cabbage, thin radish slices, cubes of avocado, bias-cut scallions, cilantro leaves, pico de gallo, sour cream and lime wedges)
Note: Silver tequila is clear and has a very clean, crisp flavor; reposado is golden in color and has a slightly smoky flavor. We used reposado tequila for our tacos, and it was delicious. Agave is my preferred sweetener for this marinade, as it is the same ingredient that powers the tequila. But in a pinch, sugar is an easy substitute.
Directions
In a glass measuring cup, combine the tequila, lime juice, vinegar, garlic, seasonings and agave. Whisk in olive or avocado oil to create a cohesive marinade.
Place tuna steak(s) into a shallow glass dish or plastic zip-top bag. Pour marinade over steaks, turning several times to ensure good coverage. Let the steaks marinate for 30 minutes while you prep your accoutrements.
Pre-heat a grill pan to medium-high. Oil the grates, and then remove tuna from marinade, allowing excess liquid to drip off. Place the steak on the grill and cook about 2 minutes, until first side is seared and displays nice grill marks. Turn steaks over and cook the other side the same amount of time. Transfer to a warm plate to rest 5 minutes while you heat the corn tortillas on both sides on the same grill pan.
Move tuna steaks to a cutting board and chop into bite-sized pieces. Assemble tacos and enjoy!
This weekend, I will have the privilege of introducing my husband to live music by the one and only Jimmy Buffett. Despite being an avid music lover and concertgoer, Les has somehow managed to miss seeing the Son of a Son of a Sailor on stage (not to mention the pre-show tailgating), but that will all change on Saturday.
It may be difficult for me to make these fabulous margaritas in the parking lot of the Buffett concert, and it certainly would not display its layers of color through a red plastic cup, but it will taste as wonderful, and at least we enjoyed it at home a few times in all its beautiful, grown-up-cocktail glory.
The raspberry “sinker” has a way of stealing the show.
I created this drink from memory after a getaway weekend Les and I had back in February. We had a mouthwatering Mexican meal in Asheville, North Carolina, and I was intrigued by the descriptions (and the flavors) of the restaurant’s specialty margaritas. This one was called “1800 Sunset,” and the highlight—besides the 1800 reposado tequila that is the star spirit—was the Grand Marnier float and something the menu called a “raspberry sinker.” A float, I understand, and I’ve done it before by slowly pouring a spirit over the back of a bar spoon on top of the finished drink. But a sinker? How in the world do you get an ingredient to stay put in the bottom of the glass? After much searching on Pinterest, YouTube and a few of my favorite professional cocktail sites, I finally learned two ways to achieve this feat, one of which I’ll share with you in the slideshow (hint: I was seriously overthinking it).
A little sweet, a little heat, a little tart and a whole lot of fun!
For the rest of the drink, I wanted pure tropical bliss, so added a few twists of my own. I mixed the tequila with freshly squeezed lime, a splash of pineapple juice and a bar spoonful of jalapeno-infused simple syrup to shake things up. Raspberry on the bottom, orange on the top, and no sign of any “shaker of salt” —no, this pretty drink is rimmed with pink sea salt. These are no ordinary margaritas. Jimmy Buffett, eat your heart out!
You don’t need special “margarita” glasses to make this drink, but it is prettiest in a clear glass that is wider at the top than the bottom. Even a martini glass would work, if that’s what you have. Make up to two drinks at a time in your shaker.
Ingredients, per cocktail
2.0 oz. 1800 reposado tequila
1.0 oz. pineapple juice (canned or fresh)
0.5 oz. jalapeno-infused simple syrup (recipe below)
Juice of 1/2 lime
0.5 oz. Chambord raspberry liqueur (for sinker)
0.25 oz. Grand Marnier or Cointreau liqueur (for floater)
1 tablespoon pink sea salt (for rimming the glass)
Instructions
Prepare the glasses first by swiping a lime wedge around the rim. Pour a couple of spoonfuls of Himalayan sea salt onto a paper towel. Roll only the outside of the glass on the salted towel, so that the rim is evenly salted, but the salt will not fall into the cocktail. Place the glasses in the freezer for at least 10 minutes.
Slice thin wheels of fresh lime, one for each drink. Place them on a paper towel to absorb excess juice and sprinkle them lightly with sea salt, if desired. Measure out the Grand Marnier into a shot glass or small measuring cup. This will aid in “floating” the liqueur over the drink without overdoing it.
Here comes the “sinker” part of the recipe, and you may be surprised how easy it is. Remove the glasses from the freezer and measure the Chambord into the bottom of the glass. Add several ice cubes (or one giant one) to the glass so the Chambord cools down while you shake up the rest of the cocktail.
The drink begins with a pour of Chambord, topped immediately with ice. I use my digital scale for measuring; it’s less sticky! 🙂
In a cocktail shaker, combine tequila, pineapple juice, jalapeno syrup and lime juice over one cup of ice cubes. Shake about 20 seconds to blend the ingredients. Strain the cocktail over the ice in the glass, pouring slowly to avoid disturbing the raspberry sinker underneath.
Finally, turn a bar spoon or teaspoon upside-down over the drink, resting the tip of it on one of the ice cubes. Pour the Grand Marnier slowly over the curved back of the spoon—easy does it! Garnish the drink with a lime wheel and enjoy!
I missed getting a picture of the Grand Marnier float, but it really is as easy as it sounds!
Jalapeno-infused Simple Syrup
1/2 cup filtered water
1/2 cup cane sugar
1/2 red jalapeno, thinly sliced (seeds included, if you dare)
Simple syrup can be infused with just about anything. This time, I used a red jalapeno for heat to balance the sweet pineapple and raspberry.
Bring water to a gentle boil. Turn off the heat, add sugar and stir until dissolved. Add the jalapeno slices and allow the syrup to steep until completely cooled. Strain out the jalapeno slices. Transfer the syrup to a sealed jar or squeeze bottle. Keep syrup in the fridge for up to two weeks.
With summer officially underway (as of Sunday at 11:32 p.m. EDT), I intend to be sufficiently armed with a lineup of refreshing, easy summer cocktails. We are finally getting back into the swing of life—fully vaccinated, planning summer travel, and enjoying the long overdue, in-person company of friends and loved ones. This makes me very happy, because one of the great common denominators for me and my husband, Les, is our delight in entertaining. Last weekend, we were pleased to have one of his fellow Yankees over for dinner, though the reference to Yankee is strictly a geographic one, as both Les and his friend, Dave, are native New Yorkers who happen to love the Mets.
While the guys talked sports in the air-conditioned comfort of our living room, I whipped up a batch of these pineapple-cilantro mules. It is my fruity, south-of-the-border twist on a classic Moscow mule, which uses vodka, lime and ginger beer. I have swapped in silver tequila and muddled some fresh pineapple and cilantro in the bottom of the copper mug. These two ingredients play especially nice together, and Dave, who initially noted that he has not enjoyed tequila since that bad experience in his younger days (you know what I mean because we all have one) joined me for a second round.
Summer tastes cooler in a copper mug!
This summery, chill cocktail is refreshing and simple to make. We have been enjoying the 1800 Coconut tequila (the same ingredient highlighted in the tequila & lime pie), but any straight silver tequila would be delicious. If you are still cringing over any tequila mishaps from your own youth, swap in a light rum and call it a twist on a mojito—no worries. 😀
Any quality brand of ginger beer will work, but I recently discovered the Q brand of cocktail mixers, and the company’s ginger beer is extra spicy and delicious, thanks to a pinch of cayenne.
I am generally not keen to have bits of anything floating in my drink, but the crushed ice keeps the muddled fruit and cilantro well-contained in the bottom of the mug.
Use fresh pineapple for best results, and if you don’t have copper mugs, go with a short rocks glass. Cheers!
The pineapple and cilantro work very well together, but if cilantro is not a favorite, the drink will be refreshing and delicious without it.
Makes 2 drinks
Ingredients
A couple of chunks of fresh pineapple for each mug bottom
A couple of sprigs of fresh cilantro for each mug bottom
3 oz. 1800 Coconut (or other silver) tequila
Juice of 1/2 lime
1 oz. canned or fresh pineapple juice
1 can or bottle ginger beer
Plenty of crushed ice
Instructions
My wooden cocktail muddler has a textured surface for crushing ingredients in the bottom of a cocktail glass or shaker.
Muddling releases all the flavors of the pineapple and cilantro, and the crushed ice will keep them from floating around in my drink.
Shake the tequila, pineapple juice and lime and strain over the crushed ice. Top with as much ginger beer as your mug has room for!
Garnish with a lime, cilantro, pineapple wedge or whatever else makes you happy! 🙂
Muddle the pineapple and cilantro together in the bottom of the mugs, using a cocktail muddler or the handle of a wooden spoon. Fill the mugs about 2/3 full with crushed ice.
Combine tequila, pineapple juice and freshly squeezed lime in a cocktail shaker. Add about 1 cup of ice cubes and shake about 30 seconds, until the shaker is uncomfortably cold.
Strain the cocktail into the ice-filled mugs. Top with ginger beer. Garnish as desired. Repeat at your own risk.
Once upon a time, a busy woman ran out of creative ideas for the package of chicken tenders she pulled from the freezer, and the only thing that could save her from a boring dinner was a spark of inspiration. The woman, of course, was me, and it happened on Friday. It happens more often than I’d like, truth be told.
Isn’t that a familiar tale? Even people who love to cook have creativity blocks, especially when pressed for time, and we all need a boost to pull out of a menu rut. If I had stuck with my ho-hum plan to fry the chicken tenders and plop them on a salad—well, it would have been edible, but uninspired. It certainly would not have been remarkable or interesting enough to share here on Comfort du Jour. Luckily, I had the presence of mind to check my email that morning before heading out for a full day of errands. Right there at the top of my inbox was a cheerful message from my West Coast blogging buddy, Michelle, and her casual sharing of a personal story about “tequila-lime chicken” arrived just in time to twist this plot and save our supper.
What I love most about food and recipes is the rich stories they tell about our lives. It’s one of the main reasons I started a food blog last year, a decision that I did not expect would lead to meaningful new friendships with other bloggers. Recent email conversations between me and Michelle brought us around to the joy of cooking on the grill (or the “BBQ,” as many West Coasters call it), and on Friday, she described this idea that she had invented to serve as a late-night patio bar snack at a restaurant where she once worked. Tequila-lime chicken is the kind of recipe you make by instinct, not by following specific amounts or ratios, and I love that she described the recipe that way—you know, with a little of this and a touch of that and a couple of those. It made perfect sense to me because 99 percent of the time, that’s exactly the way I cook, adding ingredients that fit the flavor profile until it looks and tastes “right.” It sounded perfect, and I couldn’t help but see my boring package of chicken tenders in a new light.
The ingredient list for the marinade was short and easy—tequila, citrus juice, fresh garlic and simple spices, such as cumin and chile seasoning, and it tenderized the chicken beautifully. My ingredient makeup wasn’t identical to Michelle’s recipe—she adds slices of onion to the marinade and I saved that for the pico topping—but the chicken turned out every bit as tender and flavorful as she described it, and I can totally see why her tequila-lime chicken tacos were a frequent “sellout” at the patio bar. We liked them so much at our house, I want to run out and buy a taco truck!
Tender, tequila-marinated chicken with the tropical pineapple pico and fresh cilantro.
This was a fabulous twist of events!
The idea for tequila-lime chicken also gave me another excuse to make another batch of easy handmade corn tortillas, and this time I spiffed them up with cilantro puree, which accounts for the slight green tint to the shells. And I topped these “last-minute” tacos with a condiment concoction that I’m calling “pineapple pico,” a super-fresh, spicy, tropical mashup of pico de gallo and guacamole. I’ll share my notes for both at the end. 😊
Ingredients
About 1 1/4 pounds of chicken tenders, patted dry
1/4 cup silver tequila (I’m sure gold would work just as well)
Juice of 1 lime
Juice of 1/2 lemon
About 1/2 tsp. each of cumin, garlic pepper, ancho chile powder and kosher salt* (see notes)
2 or 3 cloves garlic, minced
2 to 3 Tbsp. extra virgin olive oil*
*Notes
I used spices that were within easy reach in my cabinet, and I chose ancho chile powder because we love the bright, fruity flavor of it. You could just as easily use chipotle powder or any kind of bottled chile powder or, as my friend pointed out in her email, even some kind of pre-made taco seasoning. Keep it simple and southwestern, and let the tequila and lime work their flavor magic.
A little oil helps in a marinade, especially when using a very lean meat. My hubby runs the grill pretty hot and I wanted to help protect the chicken tenders from burning or getting dried out. Olive oil is my go-to, but avocado or canola oil would work just as well.
Instructions
Make the marinade first and give the chicken several hours to overnight in the fridge to soak up all the delicious, south-of-the-border flavors. It goes like this:
The first two ingredients are the most crucial; the tequila and the fresh lime juice!
The other ingredients were simple, and you could easily substitute to your preference, but stick with a southwestern flavor profile.
Give it a stir and a taste, and add anything you think it needs. I whisked in a pinch of coconut sugar to soften the tart lime and lemon juice.
These chicken tenders won me over with all the “right” labels!
I only made enough marinade to cover the amount of chicken I had. The measurements I offer here are good for up to 1.5 pounds.
Grill the chicken on a hot grill (500° F at first, my hubby says), then reduce heat to 350° once you get the grill marks. Chicken tenders are smaller than whole breasts, of course, so they will cook more quickly. Watch them closely and pull them off the grill as soon as the juices run clear.
Hubby gets those perfect grill marks every time! The chicken was so tender, it practically melted in our mouths!
Cut up or shred the chicken tenders (you’ll be shocked at how tender they are!) and serve as desired. We perched them atop cilantro-flavored corn tortillas with crunchy cabbage, radishes, pineapple pico and fresh cilantro.
I wanted my handmade corn tortillas to have a hint of flavor, so I pureed fresh cilantro leaves into the mixing water.
My smoothie blender does a great job on even a small amount of liquid.
The pureed cilantro water went into the masa harina, and I proceeded as usual with making the tortillas.
The green color is so pretty, and the cilantro adds a nice little extra “something!”
If you missed my recent post on handmade corn tortillas, follow the link to check that out. I include full instructions and all my best tips for turning out successful tortillas, with or without a tortilla press!
Pineapple Pico
1/2 cup fresh pineapple, cut into tidbit-sized pieces
1/2 cup baby tomatoes, halved or quartered to tidbit-size
2 Tbsp. red onion, chopped
1/2 medium fresh jalapeno, chopped
1/2 ripe avocado, cut into cubes
Juice of 1/2 lime, plus salt and pepper
My first plan was to make guacamole, but I couldn’t resist using the fresh pineapple!
Fresh lime juice helps prevent the avocado from browning, so I did that first.
Then combine with the remaining ingredients and chill.
As we inch toward some new variety of normalcy in the aftermath of the COVID pandemic, my husband, Les, and I have been making an informal list of the top things that helped us get through the past year. Beyond the obvious things, such as face masks and avoiding crowds, we leaned into a few new routines as we fumbled through a year in lockdown.
Last week, I shared one of our favorite rituals—our Friday night menu of homemade pizza and smoked maple old-fashioned cocktails, our “quarantini” of choice. Today, I’m offering up a slice of this easy, no-cooking-involved spring dessert, in honor of the musical duo that has provided the soundtrack for our Friday nights at home for the past year.
My “tequila and lime” pie is obviously a riff on a margarita cocktail. It is bright and citrusy, sweet but tart, with refreshing lime juice plus two shots of tequila and a splash of orange liqueur. The crust, though similar in appearance to a graham cracker cheesecake base, is made from buttery crushed pretzels, a salty accent just like the one you’d expect on the rim of your margarita glass. I’ve made this pie for many years and always called it “margarita pie,” but it shall be known henceforth by its new name, “Tequila and Lime,” which also happens to be the title of a song by our Friday night friends.
The tequila and lime pie is especially good when served frozen!
Nearly every week during lockdown, we have cozied up in front of our big wall-mounted TV for “Quarantunes,” streamed on Facebook Live by Glenn Alexander, an awesome musician and all-around good guy, and his lovely and talented daughter, Oria, who graces us with her phenomenal voice and occasional playing of flute and turkey legs. Yes, I said turkey legs—you must press “play” and see it to understand.
Glenn Alexander and Oria, with Dr. Fauci! 🙂
Together, they are “Blue Americana,” and both Glenn and Oria (pronounced “oh-RYE-uh”) are equal parts gifted and goofy, and their weekly concert, staged from a table in their home kitchen, has helped us maintain humor and a sense of normalcy throughout the turbulence of the past year. We first met Glenn from his role as lead guitarist for Southside Johnny and the Asbury Jukes, a Jersey-based bluesy rock band that my husband has followed for about four decades. Not coincidentally, a Southside concert was the first date that Les and I had in 2015, though Les insists it wasn’t a date and maybe it wasn’t for him, but I still remember how he looked in black jeans that night, and how I wondered to myself, “why have I not noticed this before?” But I digress.
When COVID was still making early headlines, Les and I had gone to one of our last live music shows—a “Jukes” concert, just one night earlier than the Little River Band show I wrote about in my previous post, “Reminiscing.” Yep, for two consecutive nights, just ahead of the first COVID surge, we were nuzzled next to strangers in busy music venues. The reality of the virus obviously had not yet hit us. At the start of the Jukes concert, Southside Johnny strolled onto the stage with his shirt untucked and his usual sense of humor, telling the crowd not to get too close, because they had found the first “coronavirus person” in North Carolina, and he pointed to his left, directly at Glenn Alexander, who replied with his own swagger and wit, “I’m more of a Dos Equis person.” And then they rocked the house.
When we learned later that Glenn was streaming Facebook Live shows on Friday nights, it was a no-brainer—of course we would be watching, whenever we didn’t have plans. Which turned out, of course, to be the whole next year. Little did we know that these two—Glenn, with his virtuoso guitar skills and a side shot of tequila and lime, and Oria, with her sultry, soulful voice and adorable, unapologetic silliness, would become part of the family.
Check out Glenn and Oria on Facebook Live!
If you are on Facebook, please check them out this Friday night. Because if Glenn and Oria are in your living room at the same time they are in our living room—well, that’s almost as good as being together. 😊 You can also check out their shows after live-streaming, on Glenn’s YouTube Channel.
Glenn and Oria, we love and appreciate you! Here’s a delicious slice of “vitamin T” for you and Dr. Fauci!
We feel fine, with our tequila and lime!
Ingredients
Crust:
1 stick (8 Tbsp.) salted butter, melted
1 1/4 cups finely crushed salted pretzels* (see notes)
2 Tbsp. coconut sugar (or regular sugar)
Filling:
14 oz. can sweetened condensed milk
1/3 cup freshly squeezed lime juice, from about two large limes* (see notes)
Zest of one lime*
2 oz. (1/4 cup) 1800 Silver tequila*
1 oz. (2 Tbsp.) Grand Marnier orange liqueur*
8 oz. heavy cream, whipped
A few drops of green food coloring (optional)
*Notes
The measurement of pretzels is after crushing, so you will probably need to crush about 2 cups of loose pretzels to get this amount. Crumbs should be small and uniform, but not as fine as powder. If you have any leftover crumbs, you can use them to garnish.
Use a microplane to remove the zest of one lime before you juice them, and it’s best to use organic citrus anytime you will be eating a portion of the peel. Here’s a tip for getting the most juice out of your fresh limes: microwave them on high for about 40 seconds. Cool until they are easy to handle, then roll under your hand on the counter before halving and squeezing them.
This time around, I used 1800 Coconut tequila, for a little extra tropical flavor. I have also used Cuervo gold tequila with excellent results, so use whatever brand is your favorite, but remember that with so many mixers in this pie, it is not necessary to use a top-shelf tequila. Save the really good stuff for Quarantunes!
I use Grand Marnier in my margaritas, so I have also used it in my tequila and lime pie. Use a splash of triple sec if you prefer or if it is what you have on hand.
Here we go!
This time, I’m using a rolling pin rather than the food processor. I want small, uniform pretzel pieces, not powder.
Add the pretzel crumbs right into the melted butter. If you end up with extra, save them for garnish.
I used coconut sugar in the pretzel crust, to add another tropical twist, but regular sugar is fine, too.
Add the buttered crumbs into a 9-inch pie plate. I used a standard Pyrex plate, and had the perfect amount of crust and filling.
Use the bottom of a small bowl to compress the crumbs into the bottom of the pie plate. Take it slow to keep the crust base even.
My custard cup has a similar sloped side to match the shape of the pie plate. Some of the crumbs will remain loose near the top, and that’s OK.
The crumbs are all at once salty, sweet and crunchy! Put the pie plate in the freezer to firm up while you make the filling.
If you don’t have a microplane, use the smallest holes on a box grater, or use a vegetable peeler to remove just the dark green zest, then mince finely with a good knife.
To extract the most juice from your limes, put them in the microwave for about 40 seconds, then roll them on the counter before halving and juicing them.
My citrus juicers get a lot of action. I love that they squeeze out so much juice, but the seeds stay behind.
Two large limes gave me exactly what I needed, 1/3 cup of juice.
Whip the cold heavy cream with an electric mixer. You want it to be nice and thick, but not broken.
Sweetened condensed milk is very thick. Use a small spatula to scrape out the entire contents of the can.
Add the lime juice to the sweetened condensed milk. I used my large batter bowl, for easy pouring into the crust.
Pour in the tequila…
And the Grand Marnier, or triple sec, if you prefer.
It’s best to use a whisk rather than a spoon to mix these ingredients, because the textures are so different. Mix until fully blended and silky.
Green food color is not critical for this pie, and I’m not a fan of the artificial stuff, so I’m using this “natural” food coloring for the first time.
I added a total of SIX drops of green food color. Does this look green to you? I’m calling the natural food color a “fail.” 🙂
Gently fold in the whipped cream, using a spatula rather than a spoon, to keep the soft texture.
As I was finishing with the cream, I realized I forgot the lime zest! It’s best to stir this in first so you don’t overmix the cream. Still learning here!
Gently pour the filling into the chilled pretzel crust. Take your time so that you don’t disrupt the firmed-up crumbs.
Scrape every last bit of filling into the crust. It’d be a darn shame if I had to lick the bowl, wouldn’t it?
To my point, I smoothed the top with the back of a spoon. Yum! Cover the pie loosely with a foil tent and chill or freeze, depending on how you plan to serve it.
Cover the pie loosely with a foil tent and chill or freeze, depending on how you plan to serve it. We like frozen the best.
Top slices with additional whipped cream, lime zest and leftover pretzel crumbs. Cheers!
Instructions
Melt butter in a small saucepan. Use a fork to combine pretzel crumbs and coconut sugar into the butter. Press into a 9” freezer-safe pie plate, using the bottom of a small dish to compress the crumbs. Put this into the freezer for at least 20 minutes to firm up the crust while you make the filling.
In a large bowl, whisk together condensed milk, lime juice, tequila and triple sec. Stir in green food coloring (if using) and lime zest.
Use a spatula to gently fold in the whipped cream.
Pour mixture (slowly) into the chilled crust and chill or freeze until serving time. For a chilled pie, give it at least two hours in the fridge; for a frozen slice, freeze at least four hours, preferably overnight.
To serve:
Place the pie plate in a shallow skillet filled with about an inch of warm (not hot) water, just a minute or two until the buttery crust is loosened enough to remove.
Top each slice with a dollop of additional whipped cream (spike it with Grand Marnier if you wish), a little lime zest and leftover pretzel crumbs.
Comfort du Jour 