Tequila Fruit Dip And Dressing Recipes

Steps:

• Stir together the sour cream, tequila, lime juice, and sugar in a small serving bowl.

Steps:

• Beat cream cheese, margarita mix, orange juice and lime peel in large bowl with electric mixer on low speed until smooth.
• Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff. Fold into cream cheese mixture. Cover and refrigerate 1 hour.
• Serve dip with strawberries.

Steps:

• In a small saucepan, bring sugar and water to a boil over medium heat. Remove from the heat; cool completely. Stir in lime juice and tequila., In a large bowl, combine the fruit. Drizzle with syrup and toss gently to coat.

Steps:

• If using wooden skewers, soak in water for at least an hour.
• In a small nonreactive container, combine 1/2 cup of the tequila with the vinegar and lime juice. Whisk in the Lemon Oil. When well emulsified, stir in the shallots, chopped cilantro, and 1 teaspoon of the minced garlic. Pour into a nonreactive, shallow container large enough to hold the prepared skewers. Set aside.
• Using a very sharp knife, slice the chicken into 30 strips about 1/4-inch thick and 2 inches long. Thread the strips onto the soaked skewers and place them into the marinade, leaving as much of the skewer exposed as possible as you do not want the wood to soak up the marinade. Cover and marinate for 8 hours.
• Place the cilantro leaves in a saucepan of rapidly boiling salted water for 10 seconds to blanch and set the color. Immediately pat dry and refresh under cold water. Drain very well and pat dry.
• Place the blanched cilantro in a blender with the remaining 1/4 cup of tequila and 1 teaspoon of garlic. Pulse to combine. With the motor running, slowly add the canola oil, processing until the mixture is thick and bright green. Taste and adjust the seasoning with salt and pepper.
• When ready to serve, remove the skewers from the marinade. Place a stovetop griddle, heavy-duty grill pan, or nonstick saute pan over high heat. When very hot but not smoking, add the skewers, a few at a time, and sear for 1 1/2 to 2 minutes per side or until the chicken is nicely browned and cooked through. Serve immediately with the Cilantro Dressing on the side.
• Combine oil with the lemon shells and fresh thyme in a heavy saucepan. Place the pan over medium-high heat and bring to a boil. Immediately lower the heat and barely simmer for 15 minutes. Remove from the heat and allow to cool. Strain into a clean container. Cover and store in a cool spot for up to 6 months. Use the oil for sauteing, frying, and for vinaigrettes.

Steps:

• Combine all ingredients and blend well.
• Cover and chill overnight.
• (In a pinch several hours will do, but better if left overnight).
• Serve with fresh fruit.

Steps:

• Carefully wash the mint leaves removing any bruised leaves or stems.
• Place sugar, water and mint leaves in a medium saucepan and bring to a boil over medium heat. Lower the heat and continue to simmer 15 minutes, occasionally scraping down sides to make certain all sugar crystals are incorporated.
• Add the tequila and continue to simmer an additional 5 minutes.
• Turn off heat and add the juice of one lime. Let syrup cool to room temperature.
• Strain out the mint and refrigerate the syrup until ready to toss with your fruit salad.

Steps:

• In a small bowl, whisk the dressing ingredients. In a large bowl, combine the salad ingredients. Drizzle with dressing; toss to coat.