Margarita Pie Ala Al Roker Recipes

MARGARITA PIE

Steps:

• For the crust: Preheat the oven to 350 degrees F. Process the graham crackers and sugar in a food processor to a fine crumb. Add the melted butter and tequila, and pulse until moist. Press the crumbs into a 9-inch pie plate, and bake until firm, 12 to 15 minutes. Let the crust cool completely on a wire rack.
• For the filling: Whisk together the condensed milk, limeade, tequila, lime juice, liqueur and salt in a large bowl until smooth and combined. Beat the cream with an electric mixer fitted with a whisk attachment on medium-high speed in another large bowl until stiff peaks form. Reduce the speed to low, and drizzle in the condensed milk mixture. Return the mixer to medium-high, and beat until the mixture is completely incorporated and fluffy, about 30 seconds, stopping to scrape down the side of the bowl if necessary. Transfer the filling to the cooled crust, cover loosely with plastic wrap and freeze until firm, at least 6 hours or overnight.
• Transfer the pie to the refrigerator 30 minutes before serving. Garnish with lime wedges dipped in salt, and serve.

MARGARITA PIE

Steps:

• Position rack in center of oven; preheat to 350 degrees.
• In a medium bowl, mix together cracker crumbs and butter. Press into a 9-inch pie plate. Bake until crust begins to puff, about 8 minutes. Remove from oven; transfer to a cooling rack. If crust has pulled away from sides, use the back of a spoon to press it back. Let cool completely.
• In a medium bowl, stir together condensed milk, zest, juice, tequila, liqueur, and salt. Let stand for 5 minutes to thicken.
• Pour filling into crust. Cover with plastic wrap, and refrigerate until firmly set, for at least 2 or up to 8 hours.
• Just before serving, whip cream until soft peaks form. Fold in sugar and vanilla, whipping until stiff peaks form. Garnish pie with whipped cream and lime slices, if using. Serve immediately.

FROZEN MARGARITA PIE

Steps:

• Melt butter in a small saucepan over medium heat. Let cool slightly.
• Crumble graham crackers into a food processor. Add melted butter, sugar, and 1/4 tsp. salt and process until mixture resembles wet sand. Transfer mixture to a shallow 9"-diameter pie dish. Using the bottom of a measuring cup, press crust firmly and evenly across bottom and up sides of dish. Freeze 20 minutes.
• Meanwhile, whisk cream in a medium bowl until stiff peaks form, about 4 minutes.
• Finely grate zest from 1 lime half into a small bowl; set aside. Squeeze juice from all of the limes into a fine-mesh sieve set over a glass measuring cup (you should have about 1/2 cup juice).
• Pour lime juice into another medium bowl. Add condensed milk, tequila, and remaining 1/4 tsp. salt and whisk until mixture is smooth. Gently fold in half of the whipped cream just to combine, then add the remaining whipped cream and gently fold until no streaks remain (be careful not to overmix; you want to keep as much air in the whipped cream as possible).
• Remove pie dish from the freezer and scrape filling into crust. Use a spoon to gently spread filling evenly all the way to the edges. Sprinkle with reserved lime zest and freeze until filling is set, at least 8 hours.
• Do Ahead: Pie can be made 3 days ahead. Cover; keep chilled. Let soften in fridge 30 minutes before slicing.

FROZEN MARGARITA PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix pretzels and sugar together in a bowl; stir in margarine until evenly incorporated. Spoon mixture into a 9-inch pie plate; press into bottom and up sides of plate to form a firm, even crust.
• Bake crust in the preheated oven until edges are lightly browned, about 5 minutes. Cool on a wire rack.
• Mix sweetened condensed milk, limeade concentrate, tequila, orange liqueur, and green food coloring in a large bowl.
• Beat cream in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the whipped cream will form soft mounds rather than a sharp peak. Fold whipped cream into sweetened condensed milk mixture. Spoon filling into cooled crust.
• Cover pie with plastic wrap and freeze until firm, about 4 hours. Let stand for 10 minutes before serving; garnish with lime slices.

MARGARITA PIE ALA AL ROKER

Steps:

• Position rack in center of oven; preheat to 350°.
• In a medium bowl, mix together cracker crumbs and butter. Press into a 9-inch pie plate.
• Bake until crust begins to puff, about 8 minutes.
• Remove from oven; transfer to a cooling rack. If crust has pulled away from sides, use the back of a spoon to press it back. Let cool completely.
• In a medium bowl, stir together condensed milk, zest, juice, tequila, liqueur, and salt.
• Let stand for 5 minutes to thicken.
• Pour filling into crust.
• Cover with plastic wrap, and refrigerate until firmly set, for at least 2 or up to 8 hours.
• Just before serving, whip cream until soft peaks form.
• Fold in sugar and vanilla, whipping until stiff peaks form.
• Garnish pie with whipped cream and lime slices, if using.
• Serve immediately.

AL ROKER'S SPICY BEEF CHILI

Steps:

• In a large enameled cast-iron casserole or soup pot, heat the oil. Season the chuck with salt and pepper.
• Add half of the chuck and cook over moderately high heat until browned, about 5 minutes. Using a slotted spoon, transfer the meat to a plate. Repeat with the remaining chuck.
• Add the sausage and cook until browned, breaking it up with a spoon, about 4 minutes. Add the sausage to the diced chuck.
• Add the chopped onion to the casserole and cook over moderate heat until tender, about 4 minutes.
• Add the garlic and cook for 2 minutes.
• Stir in the chili powder, paprika, cumin and the chuck, sausage and any accumulated juices. Cook, stirring until fragrant, about 1 minute.
• Add the tomatoes and their juices and the water. Cover and simmer over moderately low heat for 1 hour.
• Stir in the beans and simmer uncovered until thickened, about 15 minutes. Season with salt if desired.
• Serve the chili in deep bowls, passing the cheese, scallions, sour cream and cilantro on the side.

REFRIGERATOR LEMON MARGARITA PIE

Steps:

• Mix graham cracker crumbs, melted butter, and brown sugar in a bowl.
• Press crumb mixture into an 8-inch pie dish to form a crust.
• Whisk eggs and sweetened condensed milk together in large saucepan.
• Stir lemon juice and tequila into the egg mixture.
• Slowly bring egg mixture just to a boil over medium-low heat, stirring constantly until thickened, about 5 minutes. Remove from heat and cool slightly.
• Pour egg mixture into prepared pie dish.
• Whisk sour cream and white sugar together in a bowl until well mixed.
• Spoon sour cream mixture over lemon pie.
• Refrigerate for at least 1 hour before serving.

AL PASTOR MARGARITA

Steps:

• Chorizo Spice Syrup: In a large saucepan, bring water to a boil. Add cumin seeds, smoked paprika, peppercorns, and dried peppers. Stir and boil, uncovered, 10 minutes. Add sugar and stir to dissolve as the cordial continues to boil. When the sugar is dissolved, reduce heat to a simmer and continue simmering, 5-10 minutes.
• Strain liquid into a container fitted with a strainer, pressing down to release all of the liquid. Cool the liquid, 10-20 minutes.
• When infused liquid has cooled, pour half (4 cups) into a container and add vodka. Cover and refrigerate until ready to use. Reserve the other half to make more Chorizo Spice Syrup as needed. (Note: Chorizo Spice Syrup will last up to 1 month refrigerated in a lidded container.)
• Al Pastor Margarita: In a cocktail shaker, add lime juice, pineapple juice, Chorizo Spice Syrup, and tequila.
• Meanwhile, prepare a Chorizo Sugar rim by combining equal amounts of ground cumin, smoked paprika, ground black pepper, salt, and sugar in a saucer. Roll a rocks glass halfway around the cut side of the orange, then press into the spice mixture so it sticks to the glass. Set aside.
• Fill the shaker with ice. Seal and shake hard, 12-15 times. Strain into prepared glass; there should be a froth on top from the vigorous shaking. Fill glass with ice cubes, then garnish with a thin slice of pineapple and a dusting of Chorizo Sugar. Serve.