How you doin’? Over 30 million people are now out of work and many are looking for ways to trim their food budget. Mexican food tends to be less expensive and can be stretched further than other cuisines.
I want to share a very special recipe—my taco seasoning mix. If you love eating Mexican foods even past Cinco de Mayo you’re in for a treat. This is not only the perfect filling for tacos, but also great for meat filled-burritos and taco salads.
When I worked at Lawry’s, we developed the first Taco Seasoning Mix—and it was a hit. We found that you can use the seasoned meat on a variety of Mexican specialties. Not into beef? It’s is also the prefect seasoning for ground chicken, turkey and tofu. So here it is… the perfect hack for Lawry’s Taco Seasoning Mix.
Prep time: 5 minutes
Yield: 1 cup
1/4 cup sweet paprika
2 tablespoons chili powder
2 tablespoons dried oregano
1 tablespoon cornstarch
1 tablespoon kosher salt
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon granulated sugar
1 teaspoon ground coriander
1 teaspoon freshly ground black pepper
La Cocina Patio Tacos
1 tablespoon olive oil
1-pound ground beef (80/20)
3 tablespoons Ed’s Taco Seasoning Mix
2/3 cup of water
ChefSecret: 3 tablespoons of this taco seasoning is the equivalent to 1 package of Lawry’s Taco Seasoning. The seasoning mix keeps well in an airtight container at cool room temperature up to 6 months.
#Tacos #CincoDeMayo #PerspectivesTheConsultingGroup #QuarantineKitchen #Lawrys #Covid19 #Burritos
How you doin’? It’s almost Cinco de Mayo!!! We didn’t want to wait until the last minute to get you Cinco de Mayo cocktail recipes, and it is Friday after all, so you can practice, practice, practice right on through to Tuesday.
Cinco de Mayo is the annual celebration held on May 5th in commemoration of the Mexican Army's victory over the French Empire at the Battle of Puebla in 1862. In better times Cinco de Mayo is celebrated with parades, food, music, dancing, battle reenactments and cocktails—lots of cocktails. It’s a time for fun, celebration and merriment. And there’s no better way to celebrate than with an icy cold Margarita. We think Jimmy Buffett had it right with his famous song—Margaritaville. So, what is a Margarita?
A basic Margarita is a mixed cocktail consisting of measures tequila, orange liqueur, and lime juice most often served with salted rim on the glass. The drink can be shaken with ice (on the rocks), blended with ice (frozen), or without ice (straight up) with a tequila shooter. It has become acceptable to serve a Margarita in a wide variety of glass types, ranging from cocktail and wine glasses to pint glasses and even large schooners or pitchers. You can even dress up a Margarita with premium or top-shelf liquor or make it fresh and fruity by adding your favorite fruit, i.e., strawberry, mango, pineapple, etc.
There are many conflicting accounts on how the Margarita was first concocted. One account comes from the 1937 Cafe Royal Cocktail Book that contains a recipe for a Picador using the same concentrations of tequila, triple sec and lime juice as a Margarita. Another early story is of the Margarita being invented in 1938 by Carlos "Danny" Herrera at his restaurant Rancho La Gloria, in Baja California. Danny claimed that it was created for customer and former Ziegfeld dancer Marjorie King, who was allergic to many spirits, but not to tequila. This story was related by Herrera and also by bartender Albert Hernandez, acknowledged for popularizing a Margarita in San Diego after 1947, at the La Plaza restaurant in La Jolla. There are also claims that the Margarita was first mixed in Juárez, Chihuahua at Tommy's Place Bar on July 4, 1942 by Francisco "Poncho" Morales.
Others say the inventor was Dallas socialite Margarita Sames, when she mixed up the drink for her guests at her Acapulco, Guerrero vacation home in 1948. Tommy Hilton reportedly attended, bringing the drink back to the Hilton hotel chain. However, The spirts company, Jose Cuervo was already running ad campaigns for the Margarita three years earlier, in 1945, with the slogan, "Margarita: It's more than a girl's name." According to Jose Cuervo, the cocktail was invented in 1938 by a bartender in honor of Mexican showgirl Rita de la Rosa.
At our Customs House Restaurants, Margaritas were important mixed cocktails for our bar program. In fact, the CHR wereknown for our Cinco de Mayo celebration and our perfectly concocted Margaritas. Here are a few for you to try.
The Basic Margarita Customs House Margarita
Build in a shaker over ice or in a blender can
Ice to 3/4-full in the shaker can
1-1/2-ounces lime mix
1/4-ounce fresh lime juice
Squeeze lime juice into 13-ounce salted glass
Shake (or blend) the mixture above and pour into the salted 13-ounce glass
Serve a side car of 3/4-ounce tequila shot; garnish the shot glass with a salted rim and a lime wheel
Make the basic into a Margarita Grande
Everything above plus a 1/2-ounce Grand Marnier float on top of the drink
The Perfect Cadillac Margarita
Fill a cocktail shaker 3/4 way with ice
After measuring out each ingredient below, pour it into the shaker
4-ounces of tequila
2- ounces Cointreau
4-ounces fresh lime juice
2 ounces simple syrup
Shake well and pour into your favorite glass
Pour 1 ounce of Grand Marnier into a shot glass serve as a side car
Flat On Your Back Margarita
You will need a large, oversize super bowl-shaped glass.
This is a layered build
2-ounces of grenadine
Fill the glass with crushed iced
Add a layer of club soda
4-ounces of fresh orange juice
2-ounces sweet & sour
Float some more club soda
Float 1-ounce of Blue Curacao
Garnish with 2 to 4 straws
Upside Down Margarita
Some participation is required.
Go to your favorite Mexican restaurant and make friends with the bartender. Or go into your home bar/kitchen and ask your “roomie” for assistance. Now stand with your back to the bar; lean backward and place your head on the bar—open your mouth. The bartender will pour a 1-ounce shot of tequila, 1/2 shot of sweet & sour, 1/2 shot of triple sec into your mouth, and sprinkles a pinch of salt on your tongue. Then you stand up straight and swallow.
Build over ice cubes in a 13-ounce glass
1-1/2 ounces tequila
4-ounces fresh orange juice
Macho Nachos! (You really can’t make a mistake)
Directions? You don’t need no stinkin’ directions! Just pile all the good stuff on.
#CincoDeMayo #Margaritas #Nachos #HappyHour #Cocktails #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #Tequila
So, how are you doing? It is our 22nd day staying unsociably away from others and I am getting used to it. While I took the weekend off from writing, I was cooking and baking up a storm—more on all that later.
Today I want to talk about meatballs. I love meatballs and I love the convenience of having bags of them in the freezer so I can use them anytime with anything. My Instant Pot meatballs are fast to make—you don’t even need to brown them before simmering.
The secret to making tender meatballs is to mix lightly to just combine the ingredients. Over-mixing activates the naturally occurring myosin that makes meatballs tough and rubbery. Avoid over-mixing once the ground meats have been added to the egg and spice mixture.
After scooping and shaping the meatballs, bring the marinara sauce and water to a simmer using the Instant Pot’s sauté function, then pile the meatballs into the sauce. You’ll need to stack the meatballs on top of one another, but do avoid mashing them together. Depending on the size of your Instant Pot you may have to do this in two cook cycles.
Serve meatballs over pasta, polenta, or on sub rolls, or as an appetizer with Happy Hour.
Prep time: 20 minutes
Cooking cycle time: 25 minutes
Yield: About 90 mini-meatballs
4 tablespoons olive oil
2/3 cups yellow onion, minced
2 large eggs, beaten
1/2 cup cream or whole milk
4 cloves garlic, minced
2/3 cups finely grated Parmesan cheese
1 cup panko breadcrumbs
1 tablespoon oregano
1 teaspoon thyme
1/2 teaspoon red chile flakes
1 tablespoon kosher salt
1 teaspoon freshly ground pepper
8 ounces uncooked Italian sausage (spicy or mild), casings removed (or ground pork)
1-1/2-pounds ground beef (80/20 or leaner)
1-pound ground veal
2 (24 ounce) jars marinara sauce (Rao’s is best)
2 cups water or red wine
Storage: Meatballs can be frozen for up to 3 months.
#Meatballs #InstantPot #Appetizers #PerspectivesTheConsultingGroup
Who is Ed Engoron?