I Carried a Watermelon Margarita | Dirty Dancing #FoodnFlix

We headed back to the 80's for this month's edition of Food 'n Flix with one of the best coming-of-age chick flicks of all-time, Dirty Dancing! This is one of those movies that I've seen so many times I could recite it in my sleep. I owned it on VHS, I own it on DVD, and I can't resist stopping to watch it when I come across it while flipping channels on TV. Plus, the soundtrack! I had it on tape and remember listening to one side and flipping it over in my walkman...or dual cassette deck stereo with record player...time and time again.

Tequila Sunrise

I'm happy to be joining Sharon of what the fork Food Blog and a fabulous group of bloggers to help Sharon celebrate her birthday with an amazing giveaway this month! Not only do we have an amazing giveaway for you today, we also have a delicious list of birthday cocktails, cakes and other bakes—and they're ALL gluten free!

Caramelized Grapefruit Margarita

Guess what day it is! No, not hump day. It's National Margarita Day! Since it's always more fun to raise your glass with friends, that's exactly what I'm doing. I've once again asked some of my food-blogging friends to conjure up a little margarita magic to share. It's selfish, really. I'm always looking for new cocktail inspiration, be it in the glass or on a plate, and this delivers that straight to my door, so to speak.

So, when I was trying to decide what kind of margarita I wanted to celebrate with, I started by looking around the kitchen. I really didn't want to brave the blindingly white outdoors. Fortunately, I had a huge pile of grapefruit just begging to be turned into that (unfrozen) concoction that helps me hang on.

Since I'd originally thought I was going to coat them in sugar and stick them under the broiler anyway, I figured I still would. A little deep caramel flavor never hurt anybody. So, brown sugar, a flame, and a few minutes later, I had some lovely grapefruit juice that was sweetened to taste like that popular breakfast treat.

Tequila Sunrise Ice Pops

Who says popsicles are just for kids? Not me! I dabble in the art of ice pop making year-round, but come summertime, my friends and family tell me I'm a force to be reckoned with. As soon as the air ceases to drop below 70 degrees or so, no liquid is exempt from the freezer.

Over the years, I've built up quite the collection of popsicle molds - a girl needs options. People always ask me where I get my molds. Some I've purchased online from Amazon, some I've received as gifts (friends, you know me so well), but most are ones that I've spotted in supermarkets and dollar stores over the years.

Keep your eyes peeled for seasonal end caps. When summer draws near, you'll find all sorts of fun props and tools, including popsicle molds. If I see a popsicle mold for a dollar or two or three, I'll pick up a couple. Not only is it fun to have a variety of shapes and sizes of molds at home to choose from, it also allows you to make more at once!

Raspberry Lemonade Margarita

Cocktails! It's all about the cocktails! When Leslie and I were talking about what we should make for she made, ella hace this month, I suggested either going with a lemons theme or a cocktails theme. Either way, I already knew what I was making. A margarita - with a twist!

Cinco de Mayo is right around the corner, so of course I need to test out a few new margarita flavors.  Now, I should tell you that last week I received a delivery that contained a few samples of Partida tequila for the purposes of joining in the #limepocalypse that's happening in the US right now.

Tamarind Margarita + 24 more Margarita recipes for National Margarita Day!

I love celebrating National holidays. You know, things like Independence Day, Memorial Day, National Garlic Day (my favorite), National Pecan Sandy Day, National Blueberry Pancake Day, National Empanada Day, National Whiskey Sour Day, National Oranges and Lemons Day, and National Strawberry Shortcake Day. Important holidays like those*.

Today just so happens to be a National holiday, one that I take very seriously, National Margarita Day. I'd throw a party in honor of it, complete with a concoct-your-own-Margarita Bar, if I had the space. Or the ability to fly all of my friends and family to a toasty beach to spend the day.

While I may not have the ability to do that (yet), I can invite my friends over for a virtual party to celebrate National Margarita Day! And hey, that's almost as good. Maybe even better (minus the no toasty beach part) since it's like a boozy potluck. Everybody is bringing a different type of margarita. Some traditional cocktails, either on the rocks or frozen; some margarita-infused food to soak up complement the cocktails. I'll raise my glass, salted rim and all, to that!

Sparkling Pomegranate Margarita

It's pretty much tradition to welcome in a new year with fizzy drinks, the most obvious choice being champagne or sparkling wine. Lately, as I've been growing older more mature, I've been forgoing the nighttime bubbly for a little "first day of the year mimosa madness". I mean, I found myself popping the celebration cork at midnight, drinking a glass, and then immediately going to bed. What a waste of bubbles.  Thus, my tradition began.

But this year, I decided that there was absolutely nothing wrong with popping that cork earlier in the evening. I was in the mood for margaritas, actually.  I'd received some samples of Partida tequila and was eager to give them a try.  So, I thought, why not combine the two?

Though all of the varieties were nice for their own reasons, I was drawn towards the Añejo to use in the margaritas for its nose of cherries and dried fruit with undertones of chocolate. It would make the perfect partner for the bold pomegranate and silky Licor 43.

Sangrita Paletas (Spiced Tomato-Tequila Ice Pops) for #CincoDeMayo

I know, I know.  I do.  I know for a fact that at least half of the people reading the title of this post are thinking "Eeeewwwww, tomato popsicles!".  I mean, I understand that are not your average ice pop.  When you're craving that icy cold concoction, I'm guessing the flavor that pops into your head first (or second...or fifth) is not tomato.  That's okay.

These pops are not for everybody.  And they're definitely not for kids.  The tequila is loud and proud, mixed right in there with the somewhat spicy tomato chaser mixer that is popular in Mexico, Sangrita.  I don't think this is something that you'll love unless you love Sangrita, or similar combinations like a Bloody Mary, a Bloody Maria, or maybe a Michelada.  You have to be a fan of tomato, plain and simple, to appreciate these paletas.

But I do think that they are a fun addition to any Cinco de Mayo celebration.  Offer them up amongst other fun flavors that you might associate with Mexico like Cajeta, Hibiscus w/ Mango, Mango & Chile, Spicy Pineapple or Creamy Coconut, Fresa (Strawberry) or another fruity ice pop...or maybe another tequila-infused paleta like these Sour Cream, Cherry, and Tequila Pops.  Or go with these beautiful bandera-looking Cinco de Mayo Paletas.  Just be sure to label the pops that have the alcohol in them, because little hands can't resist popsicles.

Enjoy your fiesta!

Sangrita Paletas (Tomato-Tequila Ice Pops)

by Heather Schmitt-Gonzalez

Prep Time: 10 minutes (+ time to freeze)

Cook Time: n/a

Keywords: snack dessert tequila tomatoes Cinco de Mayo Mexican

Ingredients (8-10)

• 1 1/2 cups Pomì Strained Tomatoes
• scant 1/4 cup Piedra Azul Blanco Tequila
• 1/4 cup Agave Nectar (or to taste)
• 2 tablespoons (non-vinegary) hot sauce (more or less to taste)
• 1 tablespoon + 1 teaspoon freshly squeezed lime juice
• big pinch of fine sea salt

Instructions

Place all of the ingredients in a blender and blend until smooth. Taste and adjust agave nectar and hot sauce, if needed (should be a good mix of spicy and lightly sweet).

Pour into popsicle molds and freeze until solid - which will take a bit longer than your average popsicle, due to the addition of the alcohol (overnight is best) - adding the sticks at the proper time for your particular mold.

notes:

If it is the height of summer, and beautiful tomatoes are in season, puree some perfectly ripe ones, and substitute them for the boxed ones. Also, feel free to use your favorite brand of tequila.

inspired by and adapted from Paletas

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What foods are a must-have at your Cinco de Mayo (or other Mexican-inspired) fiestas? Oh, or what are your favorite flavors in a popsicle? (Keep those flavors in mind, because The Summer of the Popsicle will be making its return very soon!)

 Feel free to leave links or recipes to your favorites in the comments section.

Paloma Cocktail {I'll Drink to That}

Who else is beyond ready to sip chug sip cold cocktails under a warm sun?  I'm trying my hardest to shake off winter, and apparently so is Mother Nature.  I've had to cave a few times and turn on the heat at night.  Thirty-eight degrees is cold no matter what the calendar says.

Last night was a whole different beast, however.  Slanting rain was coming down with such a fierceness that I thought I was going to wake up to a pock-marked awning.  And I loved every single minute of it.  Plus, as a bonus, there were a few added rumbles of thunder.  I love me some thunderstorms.  It's also not so bad waking up to temps in the low-50's.

But as much as I love a rainy night (and honestly a rainy day, or three), there's just something craveable about the calming effect of sunshine on my shoulders.  Yes, sunshine on my shoulders makes me happy.  And it's true, sunshine in my eyes can make me cry.  Sunshine on the water does look so lovely.  Sunshine almost always makes me high.

You can call me a folk-lovin' hippie if you like.  John Denver and I?  We would've gotten along just fine.

So when a few tenacious rays of warmth battle their way successfully through the Spring haze, what do I do?  I pour myself a cocktail and enjoy it.  What would you do?

Paloma Cocktail

by Heather Schmitt-Gonzalez

Prep Time: 5 minutes

Cook Time: n/a

Keywords: beverage tequila alcohol Cinco de Mayo Dia de los Muertos Mexican

Ingredients (varies)

single cocktail:

• 2 oz. Piedra Azul Blanco Tequila (or similar)
• .5 oz. freshly squeezed lime juice
• 6 oz. grapefruit soda (Toronja, Squirt, etc.)

for a larger batch:

• 1.5 c. Piedra Azul Blanco Tequila (or similar)
• 4 oz. freshly squeezed lime juice
• 48 oz. grapefruit soda (Toronja, Squirt, etc.)

for the rim and garnish (optional):

• coarse salt
• lime wheel or wedge

Instructions

for a single cocktail:

Stir tequila and lime juice together and pour into a glass over ice. Top off with grapefruit soda.

to make a large batch (~6 servings):

Stir tequila and lime juice together. Fill a pitcher with ice and pour the mixture over the top. Top off with grapefruit soda.

rimming and garnishing:

If you'd like, place the salt on a small plate. Before filling a glass with ice or pouring in the cocktail, wet the rim and dip it in the salt. Add ice and cocktail to salted glass. Garnish with a wheel or wedge of lime (or grapefruit).

This cocktail would make a great addition to your Cinco de Mayo festivities this year.  One pitcher of Margaritas, one pitcher Palomas.  Sounds muy bueno.

I received a free bottle of Piedra Azul Tequila to do with as I pleased. I received no compensation to mention them. All opinions stated in this post are my own.

El Beso de Luz Margarita + @Casa_Noble Tequila {I'll Drink to That}

Okay.  So.  Over the years, I've had mixed feelings about Valentine's Day.  Growing up, I loved decorating paper lunch sacks with cut-out hearts of all shapes, sizes, and colors.  I loved taping it to the side of my desk and hoping it would fill up nicely.  I loved sliding my own Valentine's into other people's bags.  It was fun.

Fast forward a few years and perspective starts to shift.  Valentine's were a bit more coveted.  I always hoped I wouldn't be the one to get to the end of the school day without a cheesy carnation in my hand.  At least one.  You remember, right?  If it just so happened that you were not "going with" somebody that year, you conspired with your girlfriends to plunk down the couple of dollars it took to send each other a carnation.

And then there was collage.  Basically, Valentine's Day could come and go and I didn't even realize it.  There was one year when I made a huge batch of THE BEST sugar cookies on the face of the planet.  I cut them out in the shape of hearts.  I topped them with white, pink, and red frosting. And a few sprinkles here and there.  I shared them with cute boys.  This was when we no longer lived in the dorms.  I shared an apartment with three friends (♥ Kel...Bren...Gina - miss u guys).  And then I promptly lost (threw away?) the recipe for those cookies and have regretted it for approximately 16 years since.  I've never made another sugar cookie recipe that good.

I mean, as I got older, I always thought of it as a "Hallmark Holiday".  But that didn't mean that I didn't want something pretty...or chocolaty...to go along with it.  So, do you know what I did?  Stay with me here, it's a doozy.  I decided that getting married on Valentine's Day was the perfect plan.  We I We would actually have a reason to celebrate LOVE on February 14th.

Plus, who can forget that date?  I was making it easy on my husband.  Never would he have to scramble to get me a gift or wish me a happy anniversary because he forgot our anniversary until the last minute.  Nope, he'd have constant reminders every time he turned around for at least a month before the date -  and not even from me... from the television and billboards and stores that he would pass by anyway.

I told you it was a doozy.  Pretty smart though, huh?  Yes, these days I join in the celebration of love not (only) because it's Valentine's Day, but because it is my wedding anniversary.

Wanna know a sexy way to spend the day?  Or maybe just the evening... or the afternoon... whatever?  Put on some vinyl (record, not pants please) and sip a margarita.  Preferably a little Santana.  On both fronts.  Santana album.  Carlos Santana tequila.

El Beso de Luz Margarita (Kiss of Light Margarita)

by Heather Schmitt-González

Prep Time: 5 minutes

Cook Time: n/a

Keywords: beverage alcohol blood orange orange tequila Mexican

Ingredients (1 cocktail)

• 2 oz. Casa Noble Crystal Tequila
• ½ oz. Licor 43
• 1 oz. freshly squeezed lime juice
• ¼ of an orange (regular or moro)

Instructions

Combine Casa Noble Crystal Tequila, Licor 43, and lime juice in a cocktail shaker with an ice cube. Shake vigorously.

Pour into a glass, over ice, if you wish. Squeeze the orange over the top and then drop it into the cocktail. Enjoy.

This cocktail recipe comes from Casa Noble Tequila and was used with permission.

         "Not only is tequila an aphrodisiac, but Carlos Santana likened his first warm taste of El Beso de Luz to the first time one falls in love. In fact, he was so moved by it that he gave the cocktail its name, a tribute to his wife Cindy."

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my thoughts...
     -Casa Noble Crystal Tequila: smooth, sexy, very sippable, perfect alone or in a cocktail.  New favorite tequila.
     -Licor 43: slightly sweet with hints of vanilla and citrus.  Loved it.  Need a big bottle.
                                                                                 ...loved both separately and together.


I received a teeny-tiny sample-size bottle of each Casa Noble Crystal and Licor 43 so that I could try this cocktail. All opinions stated in this post are my own.

Margarita de Pepino (Cucumber Margarita)

Okay.  Does ANYBODY but me remember this song?  It's a song we sang when I was in preschool and I'm guessing it was one of my favorites since I still remember it.  I tried and tried googling it, but to no avail.  I think it was called The Color Song and this was how it went...

Green, green, green is everything I'm wearing

Green, green, green is everything I love

I have chosen green to be my color

I have chosen a gardener for my love.

White, white, white is everything I'm wearing

White, white, white is everything I love

I have chosen white to be my color

I have chosen a baker for my love.

Red, red, red is everything I'm wearing

Red, red, red is everything I love

I have chosen red to be my color

I have chosen a fireman for my love.

Blue, blue, blue is everything I'm wearing

Blue, blue, blue is everything I love

I have chosen blue to be my color

I have chosen a policeman for my love.

Yellow, yellow, yellow is everything I'm wearing

Yellow, yellow, yellow is everything I love

I have chosen yellow to be my color

I have chosen (Big Bird?) for my love.

Orange, orange, orange is everything I'm wearing

Orange, orange, orange is everything I love

I have chosen orange to be my color

I have chosen a construction worker for my love.

Purple, purple, purple is everything I'm wearing

Purple, purple, purple is everything I love

I have chosen purple to be my color

I have chosen a (wine-maker?) for my love.

Rainbow, rainbow, rainbow is everything I'm wearing

Rainbow, rainbow, rainbow is everything I love

I have chosen a rainbow to be my color

I have chosen a painter for my love.

Okay, so I forgot a few of the "for my love" parts...but I remember the tune and most of the words like I was singing it with all of the fervor of a preschooler just yesterday!  Anybody else?

So what in the world does this have to do with margaritas you ask?  Nothing really.  It's just that I chose Green, Green, Green is everything I'm wearing as the theme for IHCC this week because of my memories of the song and I'm beginning to think I'm the only one who ever sang it.  Well, and the others in my preschool class.  I know I didn't imagine them.  Isn't it funny the things we remember?  I mean, I don't remember all that much from 30-some years ago, but I do remember that.

So today...

Green, green, green is everything I'm wearing

Green, green, green is everything I love

I have chosen green to be my color

I have chosen a Cucumber Margarita for my love!

Cucumber Margarita (Margarita de Pepino)

by Heather Schmitt-González

Prep Time: 5-10 minutes

Cook Time: n/a

Keywords: beverage alcohol cucumber summer

Ingredients (~12 oz.)

cocktail:

• 2 oz. seedless cucumber, peeled and chunked
• 3 oz. (¼ c. + 2 Tbs.) tequila blanco
• 1 oz. (2 Tbs.) Mariposa Agave Nectar Liqueur (optional)
• 2 oz. (¼ c.) freshly squeezed lime juice
• 2 oz. (¼ c.) agave nectar

to finish and garnish (optional):

• coarse salt
• thinly sliced cucumber
• lime wedges
• ice

Instructions

Wet the rims of 1 large glass or two smaller ones and dip in coarse salt, if you like. Set aside.

Combine all of the cocktail ingredients in a blender and puree until smooth. Pour into a cocktail shaker with ice cubes and shake until very cold, 15-30 seconds.

Strain into prepared glasses (over ice if you'd like it on the rocks) and garnish with cucumber and lime, if using. Enjoy.

-adapted from Rick Bayless

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p.s... this Margarita is TOTALLY love-worthy. The cucumber is perfectly cool and perfectly matched with the lime and tequila for a refreshing summer cocktail!


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IHCC theme: Green, Green, Green is Everything I'm Wearing

Mariposa Agave Nectar Liqueur + some cocktails {product review}

product: Mariposa Agave Nectar Liqueur

producer: Heaven Hill Distilleries, Bardstown, KY

introduced: Spring 2012

details: The first-ever agave nectar liqueur, Mariposa features a blend of the finest agave nectar with 100% agave tequila and premium vodka, combined with the essences of rose oil and gardenia; Mariposa adds delicate layers of complex flavor and aroma to cocktail recipes, standing up to the full array of base spirits.

ingredients: agave nectar, 100% agave tequila, premium vodka

ABV: 30% (60 proof)

bottle size: 750 ml

appearance:  translucent golden hue

nose:  rose, gardenia, with subtle hints of roasted pineapple and grapefruit zest

taste: orange blossom honey, pomme fruit, soft minerality and subtle flutter of juniper berry

palate: viscous yet soft, with a tip-of-the-tongue dry finish

for more info: facebook

my review: Though not something I would drink alone due to it's sweetness, I think this is an extremely versatile mixer.  But afterall, that's what it was intended to be... "a complex flavor and spirit base"  that will add "sophistication and uniqueness to any cocktail".   The fruity, floral notes marry perfectly with summertime cocktails - and especially tequila or mezcal based drinks.

While you could pair this with any sweetener of your choice, I think that using agave nectar really reinforces the delicate nose of the liqueur.  The two cocktails below were adapted from the people at Mariposa.  This liqueur is a welcome addition to my bar that I hope becomes available to a more wide-spread market very soon.  I don't want to drive an hour and a half to Chicago to hunt some down when I run out!

 Mariposa Mojito

(printable recipe)

yield: 1 large cocktail

2 oz. Mariposa Agave Nectar Liqueur

2 oz. rum

1 oz. freshly squeezed lemon juice

1 oz. freshly squeezed lime juice

1 oz. agave nectar (or to taste)

few sprigs of fresh mint

soda water

ice

Combine all ingredients except soda water in a cocktail shaker and shake until cold.  Pour into a tall glass filled with ice.  Top off with soda water and garnish with a sprig of mint and some lime wedges.

Mariposa Mule

(printable recipe)

yield: 1 cocktail

.75 oz Tequila

1.5 oz Mariposa Agave Nectar Liqueur

.75 oz. freshly squeezed lime juice

.5 oz. agave nectar

ginger ale

ice

Combine all ingredients except ginger ale in a cocktail shake and shake until cold.  Pour into a glass with ice and top off with ginger ale.  Garnish with a twist of lime.

*disclaimer: I received a free bottle of Mariposa Agave Nectar Liqueur to try and review.  I received no compensation for this review.  All opinions are 100% my own.

Paletas de Crema y Cereza con Tequila (Sour Cream, Cherry, & Tequila Ice Pops) {she made, ella hace}

When Leslie and I were tossing around ideas for she made, ella hace a couple of months back, I knew without a doubt that we HAD to go with paletas for one of our summer posts.  I mean - paletas and summer skip down the street hand-in-hand.  While whistling a happy tune.  They just go together.

Plus...ummmm...she knows that I'm in the midst of a flurry of paleta, popsicle, and ice pop making and testing.  In the form of "my" Summer of the Popsicle.  Yeah.  I declared it.  I'm not sure that anybody paid me any mind, but I declared it anyway.  This summer, it's all about the frozen treats on a stick, baby.  So Leslie indulged me.  We're talking paletas for she made, ella hace this month. Woot!

So, despite the fact that I have roughly half a dozen popsicle posts just hanging out in draft form, I continue to try more.  And take more photos.  And save more posts to draft.  It's a vicious cycle, and I know I'll regret not taking the time to get each one posted immediately once the end of summer bares its chilly claws.  But hey.  I'm used to myself.  I'll play catch-up.  And I'll like it.

Okay, I'm getting off track.  Today I wanted to share some paletas that are not simply awesome just because they are paletas - they are doubley awesome because they contain my favorite fruit of all time.  Cherries.   I grew up in Michigan where cherry trees abound.  I grew up pit-spittin'.  When I see an errant cherry tree dripping with fruit on the side of a country road - I pull over.  I've been know to play human ladder in order to reach those orbs hanging just beyond reach.

And can I just say - juicy cherries plumped in tequila.  Mmm hmm.  Can I also say - sweetened, tangy sour cream flecked with vanilla beans?  Oh yeah.  Let's put it all together now - Juicy cherries plumped in tequila and enveloped in sweet, yet tangy sourcream that is flecked with vanilla beans.  Squeeeeeeee!

And since you're already in a popsicle kind of mood, you should head on over and check out Leslie's Paletas de Jamaica y Limón.  Because in this crazy heat, the only thing better than having a popsicle in your hand is having a popsicle in each of your hands!

Sour Cream, Cherry, & Tequila Ice Pops (Paletas de Crema y Cereza con Tequila)

by Heather Schmitt-González

Prep Time: 8 hours or more (mostly unattended)

Cook Time: 5-10 minutes

Keywords: snack dessert vegetarian cherries sour cream vanilla beans alcohol popsicles American Mexican summer

Ingredients (8-10 (3 oz.) Popsicles)

• 8 oz. sweet cherries, pitted & stemmed
• ⅓ c. confectioners' sugar
• 2 tsp. freshly squeezed lemon juice
• 2 Tbs. tequila
• 1½ c. whole milk
• ½ c. superfine sugar
• ¼ tsp. fine sea salt
• 1 vanilla bean, split lengthwise
• 1½ c. sour cream

Instructions

Place cherries and confectioners' sugar in a heavy-bottomed, non-reactive saucepan over medium heat. Stir until mixture comes to a boil and sugar dissolves (it'll clump at first, but will melt with heat and stirring). Lower heat to a gentle bubble and stir in the lemon juice. Continue to simmer, stirring often until the liquid has reduced to a syrupy consistency (this will just take a few minutes). Remove from heat and stir in tequila. Refrigerate until cold.

Strain the cherry mixture (saving the syrup for another use like flavoring drinks, cocktails, or raspados).

Combine milk, sugar, and salt in a medium saucepan. Scrape the seeds from the vanilla bean and add them to the pan along with the pod. Cook over medium heat, stirring until sugar dissolves and mixture just comes to a boil. Remove from heat and whisk in the sour cream until smooth. Cool slightly and then refrigerate mixture until completely chilled.

Discard vanilla bean pod and then pour about an inch of the sour cream mixture into the bottom of your popsicle molds. Freeze until it begins to set, ~30 minutes.

Divide the cherries among the molds and then top off with the remaining sour cream mixture.

Freeze until solid, adding popsicle sticks at the right time for your particular mold.

notes:

This mixture will make 8-10 (3 oz.) popsicles. If your molds are smaller, I recommend increasing the amount of cherries, confectioners' sugar, and lemon juice by at least one half or even double, so that you have enough cherries to divide amongst all of your molds.

adapted from Paletas

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*something to try with your strained cherry syrup: Place a couple of ice cubes into a tumbler.  Add a big shot of rum and a drizzle of the cherry syrup.  Top off with lemon-lime soda. Yum.

What happens when two American girls who are both married to Mexican guys find out that although one of them lives in the U.S. and one of them lives in Mexico, they both love eating the same food?  Well, naturally they decide to get "together" the only way they can and cook up the same dishes.  Or perhaps take the same ingredients and talking about them in their own voice or using them in their own way. 

Leslie and I have teamed up to occasionally cook/bake/make a our own versions of the same food.  We want to see how similar (or how different) they turn out.  Other times we will pick an ingredient and use it however we choose...or maybe just talk about it.  Good food knows no borders and we hope to share the food we love with you.  It's not a competition, it's a showcase.  We will post on the same day as each other and would love to hear your thoughts on what we've made and how you make it. 

Join me (here at girlichef) and Leslie in her kitchen (at La Cocina de Leslie) for some delicious food.

I am sharing this post with:

Blood Orange Margarita

Not that you need an excuse to chill with a tasty cocktail, but since today is Cinco de Mayo, we'll go ahead and name that as the reason for enjoying one before noon.  I think I've mentioned before that the Cinco de Mayo celebrations in our family mostly revolve around birthdays!  My youngest son was born today.  My mom was born today.  One of my nephews was born today.  Celebrate!

I know, I know.  You're probably saying "but your husband is from Mexico..." (you're totally saying that, right?).  True.  But he is not from Puebla, and Cinco de Mayo is more of a regional celebration celebrating the Mexican victory over the French at the Battle of Puebla in 1862.

That said, we do live in America and here we like to throw fiestas and consume many plates of Mexican food and many glasses and bottles of Mexican cocktails and beer on this day.  Our town even has an annual event with traditional dance and music to accompany the food.  It is really a celebration of Mexican heritage.

So, for whatever reason you choose to celebrate today...you might as well do it with style.  And carrying out a pitcher of these jewel-hued margaritas would definitely qualify.  Salud!

Blood Orange Margaritas

by Heather Schmitt-González

Prep Time: 5 minutes

Cook Time: n/a

Keywords: beverage blood orange alcohol Cinco de Mayo Day of the Dead Christmas Mexican

Ingredients (6-9 cocktails)

margarita

• ⅔ c. fresh lime juice
• ¼ c. superfine sugar
• ¾ c. water
• 1 c. silver tequila
• ½ c. Cointreau or Triple Sec
• 2 c. freshly squeezed blood orange juice (or store-bought, if you like)

to finish

• lime half
• coarse salt and/or superfine or coarse sugar
• ice cubes

Instructions

In a large pitcher, stir together the lime juice, sugar, and water until sugar has dissolved. Mix in tequila, cointreau (or triple sec), and blood orange juice. Cover and refrigerate until chilled, ~1 hour.

Moisten the rims of your glasses with the cut side of a lime. Spread coarse salt and/or one of the sugars (on separate plates) and upend the glasses to crust the rims.

Next, you can finish up one of two ways. Either fill a cocktail shake ~¾ full of ice and add ~1½ c. of mixture to it. Shake and pour into glasses. Or you can simply shake the mixture around in the pitcher and bit and pour it over ice in your glasses to drink it on the rocks. Really this depends on the type/size of glasses you're using. Either way...ENJOY!

notes:

Obviously freshly squeezed blood orange juice is going to taste the best and give you the best, deepest color for your cocktail. Unfortunately, blood oranges aren't always readily available everywhere. The ones I found this time were on the tail-end-out and didn't contain much juice. So I bought a jug of blood orange juice to use in their stead. I really wanted some. It still tastes pretty fantastic, but the color isn't as brilliant.

adapted from Fiesta at Rick's

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IHCC theme: Cinco de Mayo

Tequila to celebrate Mexican Independence Day {She Made, Ella Hace}

What better to way to celebrate Mexican Independence Day than to raise our glasses to what is probably Mexico's most popular spirit - TEQUILA!  For this edition of She Made, Ella Hace, Leslie and I decided to feature not a recipe, but rather an ingredient.  So each of us are likely to have entirely different posts.  I'm extremely jealous of her at the moment, since she actually lives in the only state in Mexico that is actually allowed to produce tequila.  That state being Jalisco, where to town of Tequila is located and where blue agave plants grow very well due to its red volcanic soul.

Agave grows larger (taller, wider, juicier) and sweeter in the Highlands region, where most of the plants are grown on Western-facing slopes, since this allows them bask in the highest amount of sunlight each day.  In the Lowlands, the agave tend to grow smaller and closer to the earth, which (not surprisingly) produces an earthier flavor and aroma that is reminiscent of herbs and is more fibrous.

So, let's talk a little bit about the production of tequila.  Why not?  Jimadores (the men who harvest the plant) have been planting, tending, and harvesting the agave plant by hand since the beginning of tequila.  It is a skill to work quickly in tight rows of spiny agave fields.  They pull of the hijuelos (the new growth) carefully, so as to not damage to "mother plant", and then they transfer it to new rows.  Over time, they must learn the best time to harvest the piñas (the fruits that look a bit like the texture of a pineapple...) so that the amount of sugars needed for making tequila are just right.  If they pull it too soon, not enough sugars have formed, whereas if they pull it too late, then the plant will have used its sugars up in order to grow a quiote (long stem that holds seeds).  When the piñas are just right, usually weighing anywhere from 40 up to 120 pounds, they are cut away with a coa (special knife). Then they split the heart, or the piña or, and either cook them underground in a traditional palenque (underground pit) or in more steam ovens.  They are then allowed to cool before heading off to be mashed and shredded.

photo credits: 1. Saveur- agave piñas  2. Jimdo- splitting the piñas/hearts 3. Wikipedia- distillery  4. Townspicts- Oak barrels for aging Tequila

Next, the piñas are shredded and their juices are pressed out, using either a traditional tahona (stone wheel) or buy more modern machines, into fermentation tanks (either traditional wood or stainless steel).  The juice (called masquow), and occasionally the fiber, then sits and ferments for a few days, allowing the sugars to turn to alcohol.  At this time, the fermented liquid is distilled to produce a cloudy liquid, called Ordinario (ordinary) or distilled a second time to achieve a clearer liquid, referred to as Blanco (white) or Plata (silver).  At this point the tequila will be diluted and sold under the label "Silver" or pumped into barrels to allow it to age.

Most of the time, tequila is labeled in one of five categories.  The first, I mentioned, is called Silver or Blanco.  The liquid is white, un-aged and bottled immediately after distillation (or aged less than 2 months in barrels of Oak or Stainless Steel).  The second is Joven (young) or Oro (gold), which is a mixture of Blanco and Resposado.  The third type, Resposado (rested), is aged for a minimum of 2 months, but less than a year, in Oak barrels of any size.  The fourth type is Añejo (aged/vintage) is aged for a minimum of 1 year, but less than three in smaller-batch Oak barrels.  And the fifth, a category established just over five years ago, is Extra Añejo (extra-aged/ultra-aged), which is aged for at least three years in Oak barrels.

Of course, my first introduction to tequila was probably back in college where we did lame (but totally fun) party-things with tequila like Tequila Shooters....where you take a double shot glass and fill it half way with tequila, the other half with a soda (like Sprite), put your palm over the top and slam it onto the table then shoot it quick before it fizzes all over the place.  Perhaps when I was feeling a bit more sophisticated, I would drink a Tequila sunrise, that beautiful drink with layers of gold, orange, and red; topped with a slice of orange, a pineapple chunk and a maraschino cherry.  Or if feeling a wee-bit wild, I would go the lick it-slam it-suck it method.  Aaahhh, to be 21 again...(not really, I like my 30's).  I think I eventually worked my way up to Bloody Mary's Mexican Prima, the Bloody Maria and of course the ever-essential Mexican cocktail, the Margarita.  Oh yes, I love a Margarita in any form or flavor.  Frozen, blended and perfectly frothy or crisp and tart with ice cubes rattling around inside the glass of one on the rocks.  Heck, one of my favorite local Mexican restaurants (where incidentally, I worked as a cocktail waitress once upon a time, a long time ago) serves pitchers, mugs, and glasses of the frozen stuff.  You can choose flavors that range from original (lime) to cherry to creamsicle to mango...you can even swirl two flavors together.  I don't know if they still do it, but they used to have a special in which you could order a mug of frozen Margarita and you would get a shot glass hooked over side filled with your choice of tequila...which you would then "fortify" your Margarita with.  Picture warm, golden liquid floating atop that frosty mug...slowly melting in.  Oh yeah, you needed the food to soak it all up.  That's why their never-ending bowl of still-warm chips with salsa and ranch taste so damn good.  Of course now, in my "older" age, I will buy the "finer" bottles and do some relaxed sipping, instead.

So, no matter how you like to drink yours, I raise my glass to you and say...

SALUD!

Head on over to visit mi amiga, Leslie...and see how she celebrates with Tequila...right in its birthplace, Jalisco!

What happens when two American girls who are both married to Mexican guys find out that although one of them lives in the U.S. and one of them lives in Mexico, they both love eating the same food?  Well, naturally they decide to get "together" the only way they can and cook up the same dishes.  Or perhaps take the same ingredients and talking about them in their own voice or using them in their own way. 

Leslie and I have teamed up to occasionally cook/bake/make a our own versions of the same food.  We want to see how similar (or how different) they turn out.  Other times we will pick an ingredient and use it however we choose...or maybe just talk about it.  Good food knows no borders and we hope to share the food we love with you.  It's not a competition, it's a showcase.  We will post on the same day as each other and would love to hear your thoughts on what we've made and how you make it. 

Join me (here at girlichef) and Leslie in her kitchen (at La Cocina de Leslie) for some delicious food.

sources:

~Wikipedia: Tequila
~Saveur