Border Grill Recipes: Cooking With Tequila! (Access Hollywood Live)
First Published: July 23, 2012 12:56 PM EDT Credit: Access Hollywood
LOS ANGELES, Calif. -- In honor of National Tequila Day on July 24, Mary Sue Milliken & Susan Feniger — chefs/owners of Border Grill Restaurants & Truck – stopped by Access Hollywood Live to share some of their favorite tequila-inspired recipes!
Black Cod Al Pastor with Tequila Pineapple Salsa
Tequila Pineapple Salsa:
1/2 Tequila Lime Pineapple (see recipe), cut into 1/4-inch dice (about 2 cups)
1/2 small red onion, cut into 1/4-inch dice (about 1/4 cup)
1 green jalapeno, stemmed, seeded if desired, and minced
1 red jalapeno, stemmed, seeded if desired, and minced
1/4 cup roughly chopped cilantro
2 tablespoons freshly squeezed lime juice
1 tablespoon extra virgin olive oil
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Black Cod Al Pastor:
1/2 Tequila Lime Pineapple (see recipe)
2 large shallots, cut into thick slices
4 cloves garlic, peeled
2 dried guajillo chiles, wiped clean, stemmed, seeded, and toasted in a dry pan
2 dried ancho chiles, wiped clean, stemmed, seeded, and toasted in a dry pan
1/4 cup reserved Tequila Lime Pineapple marinade (see recipe)
1/4 cup freshly squeezed lime juice
2 tablespoons red wine vinegar
1 teaspoon dried oregano
1/2 teaspoon cinnamon
1 tablespoon sea salt
1 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil
1 1/2 pounds wild Alaska black cod fillet*, cut into 4 portions
2 tablespoons canola oil
1 California avocado, halved, pitted, peeled, and sliced, for serving
1/4 cup sliced Pickled Onions (see recipe), for serving
For the salsa, combine all ingredients in a mixing bowl and gently toss. Taste and adjust seasonings as necessary. Let sit for at least 30 minutes before serving.
For the al pastor sauce, preheat broiler. Place Tequila Lime Pineapple slices, shallot slices, and garlic cloves onto a baking sheet, tucking garlic under shallots to avoid blackening.
Broil, turning as needed, until lightly charred, about 10 minutes. Meanwhile, combine chiles, reserved marinade, lime juice, vinegar, oregano, cinnamon, salt, and pepper in a saucepan and bring to a boil.
Remove from heat and let sit for 5 minutes, allowing chiles to soften. In a food processor or blender, combine charred pineapple mixture, chile mixture, and olive oil and puree until smooth. Chill sauce until ready to use.
For the black cod, brush fish generously with al pastor sauce and let marinate at room temperature for 10 minutes. On the stovetop, heat oil in a saute pan over medium-high heat or prepare a medium-hot grill.
When oil is very hot, but not smoking, add fish to pan and cook until barely done, 3 to 4 minutes per side, depending on thickness.
Remove fish to a serving platter and top with Tequila Pineapple Salsa, avocado slices, and Pickled Onions. Serve immediately, accompanied by refried black beans and red rice, if desired.
* For sustainable seafood choices, please go to www.seafoodwatch.com.
Tequila Lime Pineapple
1 large, ripe pineapple
1/4 cup tequila
1 tablespoon freshly squeezed lime juice
1 teaspoon brown sugar
Canola oil, for cooking
Cut off top and bottom of pineapple. Stand it upright and cut off rind, using a sharp knife and smooth downward motions.
Remove any remaining “eyes” with the tip of a paring knife. Cut in quarters lengthwise and cut out and discard woody core. Cut quarters into 1/2-inch thick slices.
In a large mixing bowl, combine tequila, lime juice, and pineapple slices. Let marinate 30 minutes at room temperature. Drain, reserving liquid, and then toss marinated pineapple with brown sugar.
Store reserved liquid in refrigerator to use for Black Cod Al Pastor sauce.
Preheat grill, broiler pan, or saute pan. Lightly coat with oil to prevent sticking. Cook pineapple slices over medium high heat a total of 6 to 8 minutes, turning as needed, until outside is lightly caramelized.
Remove from heat and cool. Divide in half and reserve in refrigerator until ready to use for Black Cod Al Pastor with Tequila Pineapple Salsa.
(Makes 5 1/2 cups)
1 pound red onions, thinly sliced
1 cup white vinegar
1 teaspoon cracked black pepper
1 teaspoon roughly chopped cumin seeds
1 teaspoon dried oregano
4 cloves garlic, sliced
2 tablespoons sugar
1 1/2 teaspoons salt
1 beet, trimmed, peeled, and cut into 8 wedges
Place the onions in a medium saucepan and pour in enough water to cover. Bring to a boil, and remove from the heat. Strain and set the onions aside.
Combine all the remaining ingredients in the saucepan. Bring to a boil, reduce to a simmer, and cook 10 minutes. Add the blanched onions and simmer an additional 10 minutes. Transfer the mixture to a container, cover, and refrigerate at least a day before serving. Pickled onions will keep in the refrigerator up to a month.
The silvery flavors of this unique cooler surf past your lips and across your tongue - -a combination of silver tequila, a retro-cool celery mint shrub, and sparkling water.
A shrub is made with vinegar and sugar infused with fruit and/or herbs, creating a sweet tart syrup, an excellent way to preserve flavors. Shrubs were originally popular in Colonial America, mixed with cool water to provide a pick-me-up on hot summer days.
(Makes 1 cocktail)
2 ounces tequila blanco
1 ounce Celery Mint Shrub (see recipe below)
Ice, for cocktail shaker and glass
3 ounces sparkling water, to taste
1 mint sprig, for garnish
Combine tequila and Celery Mint Shrub in a cocktail shaker filled with ice. Shake thoroughly until well chilled. Strain into a rocks glass filled halfway with ice.
Add sparkling water. Taste and adjust with more sparkling water as necessary. Garnish with mint sprig and serve immediately.
Celery Mint Shrub
1 cup white wine vinegar
3/4 cup sugar
1 cup chopped celery leaves
1/4 cup chopped mint leaves
Combine vinegar and sugar in a saucepan and bring to a boil. Stir in celery leaves and mint leaves and return to a boil for 1 minute, while continuing to stir.
Remove from heat, let sit for 10 minutes, and strain. Cool and refrigerate until ready to use.
(All recipes Copyright 2012, Mary Sue Milliken and Susan Feniger, www.bordergrill.com )
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