3 Saucy Recipes
07/02/2012 02:46AM, Published by Style, Categories: In Print
Photos courtesy of Chonicle Books.
3 Saucy Recipes from Cookbook – Tequila: Myth, Magic & Spirited Recipes by Karl Petzke
(Chronicle Books, 2009, $18.95)
Tequila- and Orange-Scented Pork Ribs with Agave Glaze
These ribs have a falling-off-the-bone barbecued tenderness, but their flavor is brighter, thanks to the orange essence, with a subtle smokiness added by the chipotle chiles and the reposado tequila.
- Grated zest and juice of 2 oranges 4 cloves garlic, minced
- 1 cup reposado tequila
- 1/2 cup seasoned rice wine vinegar
- 2 tablespoons kosher salt
- 4 pounds baby back ribs
- 1 cup tomato paste
- 1 cup dark agave nectar
- 1/3 cup seasoned rice wine vinegar
- 5 chipotle chiles en adobo, seeded
- 2 tablespoons adobo sauce
- 1 tablespoon kosher salt
- 2 garlic cloves, minced
- Chopped fresh cilantro for garnish
Combine all the marinade ingredients in a bowl and stir until the salt is dissolved. Cut the rib racks in half and place in 9-by-13-inch baking dish. Pour the marinade over the ribs and refrigerate for at least 2 hours, occasionally turning the ribs to make sure they are evenly coated.
For the glaze: Combine all the glaze ingredients in a food processor. Process until smooth and transfer to a bowl. Set aside.
Preheat the oven to 400°F. Line a baking sheet with aluminum foil. Place the rib racks on the prepared pan without overlapping. Discard the marinade. Bake for 20 minutes, then reduce the oven temperature to 275°F and bake for 2 more hours, or until very tender. During the last 20 minutes of baking, brush the ribs evenly with the glaze every 5 minutes.
Remove from the oven and transfer to a warmed platter. Garnish with cilantro and serve with any remaining glaze on the side. Makes 4 servings.
Tapioca Pudding with Tequila and Strawberries
You don’t often see tapioca on restaurant menus these days, which is a shame. As far as puddings go, tapioca mixed with fresh fruit is a divinely refreshing dessert that is also a true comfort food.
- 1/3 cup small pear tapioca (not instant or quick)
- 3 cups whole milk
- 1/3 cup sugar
- ¼ teaspoon salt
- 3 large eggs, separated
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
- 2 cups fresh strawberries, hulled and sliced
- ¼ cup reposado tequila
Combine the tapioca and 1 cup of the milk in a heavy, medium saucepan. Let soak for 1 hour. Add the remaining 2 cups milk, the sugar, and the salt. Whisk in the egg yolks. Bring to a simmer over medium heat, stirring constantly. Reduce the heat to low and continue simmering for 25 minutes, or until the tapioca pearls are translucent. Be careful not to overcook or scorch. Remove from the heat and stir in the vanilla. Let cool completely.
In a large bowl, beat the egg whites until soft peaks form. Carefully fold into the cooled tapioca.
In a large sauté pan, melt the butter over medium-high heat. Add the strawberries and cook until the berries begin to soften. Remove from the heat and stir in the tequila. Return to the heat and cook until most of the liquid has evaporated. Remove from the heat and let cool completely.
To assemble, layer the strawberries and tapioca in tall glasses. Refrigerate until ready to serve. Makes 4 servings.
Watermelon-Tequila Agua Fresca
If you’ve ever traveled in Mexico, you have seen them: rows of voluminous glass jars filled with “fresh waters” in a rainbow of colors. Very lightly sweet, these fruit-flavored drinks complement spicy foods and warm days. This watermelon version has just enough lime juice and tequila to brighten the flavor of the watermelon.
- 1 small seedless watermelon (4 to 5 pounds)
- 8 cups water
- 1 ½ cups sugar
- 1 ounce fresh lime juice
- Tiny pinch of salt
- 8 cups water
- 6 shots blanco tequila
Cut watermelon into quarters. In a blender add about ½ cup of water to help get the fruit going around the blender , scoop the flesh out of watermelon quarters and into blender. Add half of the sugar and half of the lime juice and blend until smooth. Pour the watermelon puree into large jar (1 gallon) or punch bowl. Add another ½ cup water and the remaining watermelon flesh, sugar, and lime juice to the blender and blend again. Add to the puree in the jar or bowl. Stir in the salt.
Add the remaining 7 cups water to the punch and stir well to dissolve the sugar. Ladle into 6 ice-filled glasses. Top each glass off with a shot of tequila, stir, and serve.