PINEAPPLE CHILE MARGARITA
Steps:
- Combine the pineapple juice, pineapple, chile and tequila in a blender and blend until smooth. Serve over ice in a tall glass. Garnish with a pineapple wedge and serve.
PINEAPPLE-CHILI MARGARITAS
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Wet the rim of 4 short glasses and dip in a mixture of 2 tablespoons coarse salt and 1 1/2 teaspoons chili powder. Fill a cocktail shaker two-thirds of the way with ice. Add 1 cup tequila, 1 cup pineapple juice, 1/2 cup fresh lime juice and 11/2 tablespoons agave nectar. Shake well, then strain into the glasses.
- Photograph my Andrew Mccaul
PINEAPPLE-BASIL MARGARITAS
Basil brings depth to this lush and lightly sweet Pineapple Margarita, which is chock-full of fruit. It's the perfect addition to your cocktail hour menu.
Provided by Martha Stewart
Categories Cocktail Recipes
Number Of Ingredients 8
Steps:
- Pulse pineapple chunks in a food processor until chopped but not pureed. Muddle basil with sugar in a large pitcher. Add pineapple, limeade, tequila, and salt. Refrigerate for 1 hour. Fill pitcher with ice cubes. Garnish with pineapple chunks and basil.
RED LOBSTER MARGARITAS
Had one of these the other night...Yum! Straight from the Red Lobster website. We like ours straight up, but you can whirl it with ice cubes if you like your 'rita frozen.
Provided by Molly53
Categories Beverages
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Combine sugar and water in a pitcher and stir until dissolved.
- Add fruit juices.
- Mix in liquors and stir well.
- Keep refrigerated until ready to serve.
Nutrition Facts : Calories 106.3, Fat 0.1, Sodium 4.1, Carbohydrate 27.9, Fiber 0.1, Sugar 26, Protein 0.1
LOBSTER AND PINEAPPLE SALAD WITH BASIL AND MINT
Steps:
- Plunge lobsters headfirst into an 8-quart pot of boiling salted water . Loosely cover pot and cook lobsters over moderately high heat 9 minutes from the time they enter water, then transfer with tongs to sink to cool.
- Remove meat from claws, joints, and tails. Discard (or save for another use) tomalley, any roe, and shells. Cut meat into 1/2-inch pieces and sprinkle with salt and pepper.
- While lobsters are cooling, cut pulp in 1 or 2 large pieces out of each pineapple half with grapefruit knife, then discard core and cut pulp into 1/2-inch pieces. Scrape juice and any remaining pulp from pineapple shells with a spoon (to form 1/4-inch-thick shells) into a fine sieve set over a bowl and drain until you have 2 to 3 tablespoons juice, about 2 minutes. Discard solids.
- Cook oil and garlic in a small saucepan over moderately low heat, stirring, until garlic is golden, 2 to 3 minutes, then discard garlic. Add garlic oil to pineapple juice along with lime juice, fish sauce, and sugar, whisking until sugar is dissolved. Add shallot, bell pepper, pineapple pieces, chile, and herbs. Toss lobster with pineapple mixture and serve mounded in pineapple shells.
RED CURRY OF LOBSTER AND PINEAPPLE
This lobster curry is doubly rich from the coconut milk and the deep red curry, but the pineapple keeps it from being too heavy and gives a beautiful freshness to the dish.
Provided by Curtis Stone
Categories Shellfish Dinner Tropical Fruit Pineapple Seafood Lobster Curry Green Bean Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 13
Steps:
- Simmer 1/4 cup of the coconut milk in a heavy large saucepan over medium heat for 5 minutes, or until the oil separates from the milk. Stir in the curry paste and cook for 1 minute. Add the fish sauce and sugar and cook for 2 minutes, stirring constantly, or until the mixture darkens and thickens. Add the green beans and stir to coat. Add the remaining coconut milk and stir to scrape up the browned bits on the bottom of the pan. Stir in the ginger, lime leaves, and tamarind paste. Add the pineapple and simmer for 3 minutes, stirring occasionally, or until the sauce reduces and thickens slightly and the beans are crisp-tender. Add the lobster and basil leaves and cook for 4 minutes, or until the lobster is just cooked through.
- Discard the ginger and lime leaves. Season the curry with salt to taste. Transfer one half lobster tail to each warmed serving bowl, and spoon the curry over it. Serve the steamed rice on the side.
- Editor's note: This recipe has been updated to remove an offensive word from makrut lime, as a part of our archive repair project.
RED LOBSTER'S PINEAPPLE BASIL MARGARITA
Make and share this Red Lobster's Pineapple Basil Margarita recipe from Food.com.
Provided by RedLobsterRestauran
Categories Beverages
Time 10m
Yield 4 drinks, 4 serving(s)
Number Of Ingredients 9
Steps:
- Fill pitcher with ice and basil.
- Add Tequila, Cointreau, and Gran Marnier, stir well.
- Add fruit juices, stir well or shake as needed.
- Rim glasses with Pineapple Salt, serve drink chilled over ice and garnish with pineapple, orange, and fresh basil.
- Pineapple Salt.
- Ingredients:.
- ½ Cup Sea Salt (may use kosher salt as well).
- ½ Cup Granulated Sugar.
- ½ Cup Dried Pineapple (Small dice).
- Preparation:.
- Combine sugar and salt.
- Add ½ of mixture to food processor.
- Add dried pineapple, and begin to blend. It may be necessary to start and stop processor so pineapple can mix well.
- Add remainder of sugar and salt mixture, and continue to blend until desired consistency.
- Store in cool, dry place.
Nutrition Facts : Calories 229.4, Fat 0.3, Sodium 13957.9, Carbohydrate 57.2, Fiber 0.5, Sugar 49.9, Protein 0.9
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