As a general rule, Americans aren’t usually celebrating the correct thing when we get excited about Cinco de Mayo. Rumor has it that most Americans think this day is Mexico’s Independence Day, which it is not. Instead Cinco de Mayo commemorates the Mexican victory over France at the Battle of Puebla. But hey… any excuse for delicious Mexican food. Or drink!
When we decided to make homemade margaritas tonight, Ally immediately thought about the margaritas our favorite Texans make for us. Texans know authentic Mexican better than anyone else in the country who is not Mexican, so we got their recipe – see Texas Margarita below. Since we were talking about tequila and margaritas, Selim had to share his personal recipe as well! Two margarita varieties in one post!
Notice the color of our margaritas, an appealing greenish-brown. Since we hand squeezed (yes, by hand, no electric or plastic juicer, just muscle) the limes, they keep their pale green hue instead of the neon green from marg mixes. Plus, we don’t use traditional white sugar in any of our cooking endeavors, instead we keep turbinado sugar in our pantry at all times, which is a clear brown in color and has way more depth of flavor.
Selim loves tequila (it comes in 2nd after wine, obviously). There are three “kinds” of tequila: joven, reposado, and añejo. Joven means young in Spanish and is often referred to as silver or white tequila. Joven is unaged and is really just the distillate from the agave; think of it being similar to the white grain alcohol before it’s aged in barrels and becomes whiskey. Reposado means rested and this tequila has been aged a minimum of 2 months in oak barrels. Añejo means aged and this tequila has been aged a minimum of 12 months in oak barrels. Barrel aging imparts complexity by adding notes of vanilla, cinnamon & spices, caramel, toffee, and so much more depending on oak type (American or European), new or old barrels, duration of aging, and of course… terroir! For those who have written off tequila as some inferior liquor, think again. To get back to the initial sentence, Selim loving tequila… He likes to highlight the tequila in his drinks, that’s why his pseudo-margarita only has three ingredients. Simply made, yet complex in taste. Always good tequila (we like Espolón), fresh squeezed lime juice, and local (terrior!) honey. Enjoy!
1/4 cup sugar
1/4 cup water
4+ limes ⇒ 1/2 cup lime juice + 1 strip of peel
1/4 cup orange liqueur
1/2 cup tequila
Coarse salt, if desired
Prepare simple syrup. Over low-medium heat, stir together the sugar and water. Watching closely, after the sugar dissolves, add the strip of lime peel. As soon as bubbles appear, remove from heat and set aside to cool.
(You can make a larger batch of simple syrup if desired to keep in the fridge for later use. Just maintain 1:1 ratio.)
Prepare drinks once simple syrup has cooled. Mix together 1/4 cup simple syrup, lime juice, tequila, and orange liqueur. Shake or stir to combine.
Salt the rim of two glasses if desired. Pour drink into glasses over ice.
Makes 2 drinks
4+ limes ⇒ 1/2 cup lime juice
1/2 cup tequila
1.5 oz (~1/6 cup) honey
Vigorously stir tequila into honey – it’s thick.
Add tequila-honey mix to cold shaker with lime juice and shake.
This is our last batch of end-of-the-rotation thank you treats. Why? Because this week we are completing our LASTclinical rotation!! We graduate in almost exactly ONE MONTH, on May 11th! We’re really looking forward to be gainfully employed adults again.
But don’t worry, we have one more delicious treat for this last month. These cookies are soft and almost cake-like, as is typical of Italian cookies made with ricotta, and full of bright citrus flavors. I think they’re just perfect for spring! Light and bright = spring, right? While Pinterest-ing, I kept coming across people saying how they usually “don’t like ricotta cookies because they’re boring.” Is that a thing? Who are you people who don’t like light, fluffy, cake-cookies? The whole point is that they TASTE good right??
Awhile back I shared one of my favorite lunches, this Couscous Salad. It’s pretty easy to make, pretty healthy, and pretty delicious. In that post, I talked about how I find lunch very uninspiring. I still do. I love going out to lunch though… why is it that a sandwich, soup, or salad at a restaurant is so much better than the exact same dish you made at home? Is that just me??
Maybe it’s because I don’t eat a wide variety of lunches. There’s only so many things that are portable and easily eaten on a brief lunch break. This salad is one of my go-tos. It takes about 5 minutes to make, so you can throw it together the night before. It’s healthy, with very simple ingredients. And since the whole avocado is in there, it’s filling enough to last you through the afternoon.
I like to use the small pickling cucumbers in this salad because I don’t think they leech as much water and stay more crisp in the fridge. You obviously can use a regular cucumber if you’d like. I usually make a double or triple batch at eat it all week. I kept this recipe small, because when it sits in the fridge for a day or two, the avocado gets brown and less pretty. I don’t mind this because it still tastes good despite its appearance, but I don’t want you people to make a big batch and be sad a few days later.
Fresh Avocado & Cucumber Salad
2 pickling cucumbers
Juice from ~2/3s of a lime
1/2 tsp garlic powder
4 turns of fresh ground black pepper
A pinch or two of Kosher salt, to taste
Slice the cucumbers and cut the avocado into chunks.
Combine all ingredients in a bowl. Stir to combine.
In mental preparation for a dinner of Baked Jerk Chicken Wings, I knew I needed a cooling contrast to those fiery-hot wings. I mentally tossed around a few ideas while perusing Pinterest. When I came across this blog and recipe while Pinteresting, I knew I found the perfect accompaniment! It was, and since we’ve been using the crema for all sorts of different dishes. It is incredibly versatile. Not only have we topped the chicken wings with it, but also a nice spice-rubbed steak. It works well as a sauce spread inside of a wrap with just about any protein and vegetable (our easy, go-to weeknight dinner). Try it as a dip for crudites, spread on a cracker, or as an alternative to your boring ketchup next time you have potatoes wedges. The possibilities are endless 😉
*Many standard grocery store chains carry crema or Mexican table cream these days – usually in the cheese section or by the sour cream. If not, it can be found in a Mexican grocery, or substituted with sour cream.
Wait for it, this is super complex.
Combine all the ingredients in a food processor. Blend.