Tequila Spiked Pasta Recipes

TEQUILA-SPIKED QUESO FUNDIDO

Steps:

• Preheat the oven to 400 degrees F.
• Heat the olive oil in a large skillet over medium heat. Add the chorizo and cook, crumbling it as you go, until browned. Remove from the skillet and drain on a paper towel-lined plate. Pour off any excess fat from the skillet.
• Add the onion and bell peppers to the skillet and cook over medium-high heat until the veggies begin to soften, about 5 minutes. Turn off the heat and stir in 1/4 cup of the tequila. Turn the heat back on and cook until the vegetables are golden brown, 2 to 3 minutes more. Remove from the heat and set aside.
• Meanwhile, stir the tomatoes and remaining 1 tablespoon tequila together in a small bowl and set aside to marinate for a few minutes.
• To build, cover the bottom of a medium ovenproof skillet with a third of the Monterey Jack and Cheddar. Add half of the chorizo, then another third of the cheese. Next, add as much of the veggie mixture as you'd like (you may have a little left over). Add almost all of the remaining cheese, the rest of the chorizo and then whatever cheese you have left. Sprinkle the top very lightly with chili powder.
• Bake, starting to watch it 4 to 5 minutes in, until the cheese is totally melted, hot and slightly bubbling...but before the cheese starts to firm up/harden. (In other words, you still want the cheese to be extra gooey.)
• Drain the tomatoes.
• Remove the skillet from the oven and top with the spiked tomatoes and cilantro. Serve immediately with tortilla chips. It's best when piping hot! Wrap a cloth around the skillet handle so guests won't burn themselves.

TEQUILA CHICKEN

Steps:

• Preheat oven to 400 degrees F.
• In a bowl, place 2 tablespoons canola oil, all marinade ingredients, and chicken, and mix thoroughly.
• In a large saute pan, heat 3 tablespoons canola oil over medium-high to high heat. Place the coated chicken breasts in the hot pan and sear on one side until golden brown for about 1 minute. Turn and sear the other side for a few seconds more, and sizzle with the tequila.
• Transfer seared chicken breasts to a lightly greased sheet pan and bake in oven for about 10 minutes until fully cooked.
• Remove chicken from oven and top with the shredded cheese. Place back in the oven for just a minute to melt the cheese and remove. Serve and enjoy!
• Make it Supreme!
• Before serving, top with sour cream, salsa picante, and other vegetables for garnish.

TEQUILA-SPIKED PASTA

Steps:

• In a blender, purée whole tomatoes until smooth, adding a small amounto f water if necessaary. Reserve.
• Fill a stock pot with water and bring to a boil. Add pasta and salt to the pot. Cook until al dente, about eight minutes. Drain in a colander and toss with a little olive oil to prevent sticking.
• Meanwhile in a large skillet, heat olive oil over medium-high heat. Add shrimp, red pepper flakes, salt and pepper and sauté shrimp for one minute on each side.
• Add garlic and sauté for an additional 30 seconds.
• Remove skillet from heat and add diced tomatoes and tequila. Return skillet to heat and continue to sauté for three minutes, stirring constantly. (Be careful as pan might flame). Stir in half the diced avocado and half the basil. Transfer shrimp mixture to a platter using a slotted spoon, leaving liquid in the skillet.
• Add reserved tomato purée to skillet, bring to a boil, reduce heat, and simmer until mixture is reduced by about one-third.
• Add butter, stirring until it is melted. Then add remaining diced avocado and basil. Taste and add salt and pepper as needed. Toss finished sauce with cooled pasta until thoroughly combined. To serve, divide pasta mixture among individual entrée plates or shallow pasta bowls.
• Top with shrimp mixture and serve immediately.

TEQUILA-SPIKED FETTUCCINE WITH SHRIMP AND CALIFORNIA AVOCADO

Steps:

• .Puree the whole tomatoes in a blender until smooth, adding a small amount of water, if necessary; reserve.
• Fill a large stockpot with water and bring to a boil.
• Add the pasta and salt to the pot; cook until al dente, about 8 minutes.
• Drain in a colander and toss with a little olive oil to prevent sticking.
• Meanwhile, heat olive oil in a large skillet over medium-high heat.
• Add the shrimp, crushed red pepper, salt and pepper and sauté the shrimp for 1 minute on each side.
• Add the garlic and sauté for an additional 30 seconds.
• Remove skillet from heat and add the diced tomatoes and tequila.
• Return skillet to heat and continue to sauté for 3 minutes, stirring constantly. (Be careful as pan might flame.)
• Stir in half the diced avocado and half the basil.
• Transfer shrimp mixture to a platter using a slotted spoon, leaving liquid in the skillet.
• Add the reserved tomato puree to the skillet, bring to a boil, lower heat, and simmer until the mixture is reduced by about one-third.
• Add the butter, stirring until it is melted.
• Then, add the remaining diced avocado and basil.
• Taste and add salt and pepper as needed.
• Toss finished sauce with cooked pasta until thoroughly combined.
• Top with shrimp mixture and serve immediately.
• *Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

PALOMA

Steps:

• Dip the rim of a highball glass in a bowl of water, shake off the excess, then sprinkle a spoonful of salt onto a plate or saucer and dip the glass into that to coat the rim.
• Fill a cocktail shaker with ice, then add all the remaining ingredients minus the soda water. Shake until the outside of the shaker feels cold, then strain into your prepared glass. Add a few fresh ice cubes and top with soda water to serve. Garnish with the wedge of grapefruit.