El Restaurante Mexicano November/December 2011 : Page 28

hotline (continued from page 7) Today, CasaQ’s website (www.casaq. com/tamales.htm) lists more than 100 locations throughout the U.S. that carry tamales made in commercial kitchens that the general public can purchase by the dozen year-round. CasaQ also features recipes on the company’s website (www.casaq.com). Tenes shares her recipe for a Chocolate Raspberry Tamale—perfect for the up-coming Valentine’s Day holiday—below. La Fuente’s cocktail named “World’s Greatest Margarita” Maynards Market and Kitchen at the historic train depot in downtown Tucson, Ariz., was the site of the 6th Annual World Margarita Championship Thursday, Oct. 27. There, a panel of re-nowned judges, including el Restaurante Mexicano contributor Robert Plotkin, watched participating mixologists from several Tucson restaurants craft their signature drinks, then sampled the creative cocktails. Gustavo del Toro of La Fuente Mexi-can Restaurant wowed the crowd and judges alike with his Avión Tamarindo Margarita made with Tequila Avión Silver, Grand Marnier, chile powder, tamarind pulp, lime and orange juice— the cocktail that captured the “World’s Greatest Margarita” title. The contest was part of The Tucson Culinary Festival, a production of The Tucson Originals, a non-profit organiza-tion dedicated to promoting Tucson as a culinary destination. Members are local, independently owned restaurants that provide the spirit and distinctive flavors that define Tucson’s sense of place and who have become the guardians of the Old Pueblo’s culinary traditions. In other news from the festival, The People’s Choice award went to Julio Blanco at Marinaterra Hotel & Spa in San Carlos, Sonora Mexico for the “Margarita Marinaterra” margarita, a spicy blend of chamoy,Tajin Chile, dry Mango and Sauza Hornitos tequila. And Banquet Chef Javier Castro from Sol Casino took home The Food Writers Prize for his Anchiote Pulled Pork Tacos with Piloncilla Onion Jam, Cabbage Slaw with Minted Radish and Toasted Almonds, which the judges selected as the event’s most margarita-friendly dish. See the recipe for the 2011 “World’s Greatest Margarita” below. For more information, visit www.tucsonculinaryfestival.com. Chocolate Raspberry Tamale Courtesy of Darlene Tenes of CasaQ Makes 2-3 dozen tamales 7 c. prepared masa 2 c. instant or ground Mexican hot chocolate (Abuelita or Ibarra) 1 c. sugar ½ c. water or milk 1T. vanilla Raspberry preserves Chocolate chips Pecans (optional) 24 -36 corn husks, washed and soaked for 2 hrs. Tamarindo Margarita A specialty of Gustavo del Toro and La Fuente Restaurant, Tuscon Makes 1 cocktail 2 oz. Avión Blanco Tequila 1 oz. Grand Marnier ½ oz. lime juice ½ oz. orange juice ½ tsp. tamarindo purée (see recipe below) 1 t. sugar Lime peel for garnish Beat masa, hot chocolate, sugar and water together in a large mixing bowl until smooth. Spread masa onto a corn husk in a square. Leave two inches clear on the narrow end of the husk and a minimum of one inch on the widest side of the husk. Spoon raspberry preserves down the middle and sprinkle chocolate chips on top keeping the fillings in the middle section. Add 2 to 3 pecans if desired. Fold husk over so the masa covers the fillings. Use the top of the corn husk to push the masa back, then roll it to close. Fold up the narrow end of the tamale. Place open side up in steamer for 25-35minutes or until masa pulls from husk. Serve warm with whipped cream Combine tequila, Grand Marnier, lime juice, orange juice, tamarindo purée and sugar in a shaker with ice. Strain into a mar-garita glass and garnish with a lime peel. The tamarino purée: Makes enough for 4 margaritas 1½ lbs. fresh tamarindos ½ t. salt ½ t. sugar 28 el restaurante mexicano Boil the fruit for approximately 45 minutes or until tender. Allow the fruit to cool and strain to remove the seeds. Add salt and sugar, then blend the fruit pulp until a purée.

Recipes

Chocolate Raspberry Tamale<br /> <br /> Courtesy of Darlene Tenes of CasaQ Makes 2-3 dozen tamales<br /> <br /> 7 c. prepared masa<br /> <br /> 2 c. instant or ground Mexican hotchocolate (Abuelita or Ibarra)<br /> <br /> 1 c. sugar<br /> <br /> ½ c. water or milk<br /> <br /> 1T. Vanilla<br /> <br /> Raspberry preservesChocolate chipsPecans (optional)<br /> <br /> 24 - 36 corn husks, washed and soaked for 2 hrs.<br /> <br /> Beat masa, hot chocolate, sugar and water together in a large mixing bowl until smooth. Spread masa onto a corn husk in a square. Leave two inches clear on the narrow end of the husk and a minimum of one inch on the widest side of the husk. Spoon raspberry preserves down the middle and sprinkle chocolate chips on top keeping the fillings in the middle section. Add 2 to 3 pecans if desired. Fold husk over so the masa covers the fillings. Use the top of the corn husk to push the masa back, then roll it to close. Fold up the narrow end of the tamale. Place open side up in steamer for 25-35minutes or until masa pulls from husk.<br /> <br /> Serve warm with whipped cream<br /> <br /> La Fuente's cocktail named "World's Greatest Margarita"<br /> <br /> Maynards Market and Kitchen at the historic train depot in downtown Tucson, Ariz., was the site of the 6th Annual World Margarita Championship Thursday, Oct. 27. There, a panel of renowned judges, including el Restaurante Mexicano contributor Robert Plotkin, watched participating mixologists from several Tucson restaurants craft their signature drinks, then sampled the creative cocktails.<br /> <br /> Gustavo del Toro of La Fuente Mexican Restaurant wowed the crowd and judges alike with his Avión Tamarindo Margarita made with Tequila Avión Silver, Grand Marnier, chile powder, tamarind pulp, lime and orange juice- the cocktail that captured the "World's Greatest Margarita" title.<br /> <br /> The contest was part of The Tucson Culinary Festival, a production of The Tucson Originals, a non-profit organization dedicated to promoting Tucson as a culinary destination. Members are local, independently owned restaurants that provide the spirit and distinctive flavors that define Tucson's sense of place and who have become the guardians of the Old Pueblo's culinary traditions.<br /> <br /> In other news from the festival, The People's Choice award went to Julio Blanco at Marinaterra Hotel & Spa in San Carlos, Sonora Mexico for the "Margarita Marinaterra" margarita, a spicy blend of chamoy,Tajin Chile, dry Mango and Sauza Hornitos tequila. And Banquet Chef Javier Castro from Sol Casino took home The Food Writers Prize for his Anchiote Pulled Pork Tacos with Piloncilla Onion Jam, Cabbage Slaw with Minted Radish and Toasted Almonds, which the judges selected as the event's most margarita-friendly dish.<br /> <br /> See the recipe for the 2011 "World's Greatest Margarita" below. For more information, visit www.tucsonculinaryfestival.com.<br /> <br /> Tamarindo Margarita <br /> <br /> A specialty of Gustavo del Toro and La Fuente Restaurant, Tuscon Makes 1 cocktail<br /> <br /> 2 oz. Avión Blanco Tequila<br /> <br /> 1 oz. Grand Marnier<br /> <br /> ½ oz. Lime juice<br /> <br /> ½ oz. Orange juice<br /> <br /> ½ tsp. Tamarindo purée (see recipe below)<br /> <br /> 1 t. sugar<br /> <br /> Lime peel for garnish<br /> <br /> Combine tequila, Grand Marnier, lime juice, orange juice, tamarindo purée and sugar in a shaker with ice. Strain into a margarita glass and garnish with a lime peel.<br /> <br /> The tamarino purée:<br /> <br /> Makes enough for 4 margaritas<br /> <br /> 1½ lbs. Fresh tamarindos<br /> <br /> ½ t. salt<br /> <br /> ½ t. sugar<br /> <br /> Boil the fruit for approximately 45 minutes or until tender. Allow the fruit to cool and strain to remove the seeds. Add salt and sugar, then blend the fruit pulp until a purée.

Previous Page  Next Page


Publication List
 

Loading