Life, Liberty and the Pursuit of Foodiness

Archive for the tag “margarita”

WIAW: What I Ate…in Disney World!!

I’m officially back from Disney World and back into real life (wah.) BUT I have lots and lots of yummy Disney treats to share with you now! (YAY!)

I ate a LOT while I was in WDW, so I’m starting off with the best of all: Disney sweets and treats.

I’m not even going to pretend that I ate healthily while on vacation. I did at times (you’ll see that later), but for the most part I enjoyed myself, right down to the very food I ate. This is pretty evident when you realize that I have about a dozen pictures just of sweets and snacks. And I didn’t even photograph nearly everything I ate, just some of the highlights. (Also, there were times, like when I went to afternoon tea at the Grand Floridian’s Garden Tea Room, that I didn’t feel it was appropriate to keep snapping photo after photo–but don’t worry, it does make an appearance below!)

So, without any further ado, I give you WIAW: Disney Sweets and Treats…

1-Dark-chocolate covered caramel with sea salt from Karamell-Küche in Epcot’s Germany pavilion. See the size of that thing? That’s ALL caramel, covered with *just* enough chocolate. Even I, with my mountain of a sweet tooth, could barely finish the thing!
2-Red velvet cupcake from Contempo Cafe in the Contemporary Resort. This cupcake was recommended to me almost as soon as I walked in the door–how could I say no? But I know what you’re thinking: “Gee, that looks an awful lot like buttercream frosting. But Alex, being the huge red velvet fan you are, you must know you need cream cheese frosting!” Totally agree. Good thing it’s filled with it. 😉 Yup. Heavenly. I ate the whole damn thing.
3-The classic, the quintessential Dole Whip float. So famous that this was my first one ever. Pineapple soft-serve with pineapple juice. Super refreshing!
4-Carrot cake cookie sandwich (two large carrot cake rounds filled with cream cheese frosting) and coffee in Hollywood Studios. Breakfast of champions.

1-Coffee ice cream in a sprinkle- and chocolate-dipped homemade waffle cone from Ghiradelli’s in Downtown Disney. Awesome bus-riding snack!
2-School bread from Epcot’s Norway pavilion: a savory-sweet bread filled with sweet custard and topped with icing and coconut. I didn’t love it as much as I’d hoped, unfortunately.
3-Told you afternoon tea would make an appearance. This wasn’t even my dessert, it was Kevin’s, but it was too pretty not to share: pastry filled with vanilla bean mousse…in the shape of a swan! Adorable 🙂
4-And of course, a classic: the Mickey Premium Bar! Your basic vanilla ice cream-dark chocolate shell combo, but the mouse makes it special! He’s posing in front of another classic fave: Space Mountain!

1-Venturing into the treat, away from the sweet momentarily. Chips with chipotle salsa and queso dip from La Cava de Tequila in Epcot’s Mexico pavilion. Salty, cheesy, spicy–YUM!
2-What’s a tequila bar without some margaritas?! Aguacate Margarita (Avocado Margarita.) Oddly, tasted banana-y, which was a little weird. Don’t worry, there was extensive menu to taste from! 😉
3-Back to the sweet (cause it’s me): Maple Crème Brûlée from Le Cellier in Epcot’s Canada pavilion. I had this the last time I was in Disney–2 years ago–and have been thinking about it ever since. Hands down the best crème brûlée I’ve ever had.
4-More frozen treats–frozen banana covered in chocolate and peanuts. I had two of these, they were that good. And SO simple–I’m totally making these at home. Also the breakfast of champions.

So, this is the last week of Jen’s awesome WIAW theme of “Summer Staples.” Does Disney food count as a summer staple? I sure think so!

Well, there ya have it, folks. Installment 1 of what I ate in Walt Disney World. Are you drooling yet? If not, no worries–there’s more where that came from!

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In honor of National Margarita Day…

It’s time to celebrate! Today is National Margarita Day. (I know, right? There’s an actual holiday for that?!) In honor of this wonderous culinary (beverage?) celebration, I’m revisiting my favorite margarita recipes. (These originally appeared in my Superbowl post, but they’re good any day of the year, especially National Margarita Day.)

Giants blue margaritas

2 parts gold tequila (Jose Cuervo is my go-to)
1 part Blue Curacao
1 part fresh lime juice
1 part lemon-lime soda
1/2 part Rose’s lime juice
Agave syrup to taste

Mix all ingredients together in a pitcher or shake together in a glass and add agave syrup to sweeten to taste. For a large group, my one part was 1 cup. For individual margaritas, one part can equal one or two ounces. In that case, the recipe would call for 2 ounces of tequila, 1 ounce of Blue Curacao, 1 ounce of fresh lime juice, 1 ounce of lemon-lime soda, 1/2 an ounce of Rose’s lime juice and agave to taste.

If you want to make the same margarita but you don’t want it to be blue, simply substitute triple sec for the Blue Curacao.

This was adapted from my usual margarita recipe, which are pineapple-cilantro margaritas, inspired by the flavor profile of pineapple salsa:

Pineapple-cilantro margaritas

2 parts gold tequila
1 part triple sec
1 part fresh lime juice
1 part pineapple juice
Agave syrup to taste
Fresh cilantro

Muddle some fresh cilantro at the bottom of a glass. Mix all other ingredients together in a pitcher or in the glass and pour over the cilantro. (Note: do not add the cilantro directly to the pitcher; add cilantro to each glass individually. As the margaritas sit, the cilantro flavor intensifies, so if you leave the fresh cilantro in the pitcher, it will eventually become over-infused with the cilantro flavor.)

Like I said, this was inspired by the flavor profile of cilantro salsa. I’m not a fan of spicy drinks, though, so I do not add any jalapeños to my margaritas. If you like the heat, though, you can definitely shake a few jalapeño slices into the cocktail for the full pineapple salsa effect. Similarly, you can also exclude the cilantro if you’re not a fan and still have delicious pineapple margaritas.

If you like salt with your margarita, salt glasses as follows: on a small plate or saucer, pour a bit of Rose’s or fresh lime juice, enough to just cover the bottom of the plate. You can also run a small slice of fresh lime along the rim of the glass to dampen it. Cover the bottom of another small plate with Kosher salt. Dip the rim of the glass in the lime juice, then in the salt to cover the rim. Pour in your margarita and enjoy!

If anyone tries any of these recipes or has any of their own, please be sure to let me know! Happy National Margarita Day!

More margarita recipes from around the Web

Semi-homemade Superbowl

I know this is a few days late (the Superbowl was Sunday, after all), but I had to come right off the fun and pull a double, so here it is now.

This past Sunday, I threw a small Superbowl party for a few of my friends and family. It was a lot of fun, but to spare my sanity I took a semi-homemade approach to the party.Cover of "Bobby Flay's Grill It!"

To start, the menu:

Chipotle-honey glazed chicken wings (courtesy of Bobby Flay’s Grill It!. Recipe to follow.)
Plain baked chicken wings with three sauces: barbecue, sweet Thai chile, chipotle-honey
Homemade pizza
Giants blue margaritas
Snacks and appetizers: veggies and dip; chips, pretzels, salsa; mixed cookies

The first “homemade” part of the night was the chipotle chicken wings. It’s a recipe from Bobby Flay’s Grill It! cookbook that I’ve made before and really, really enjoyed. The original recipe calls for grilled wings, but since it’s February in New Jersey, I baked the wings instead. They were still delicious.

For anyone that doesn’t know, a chipotle pepper is a smoked jalapeño. It’s a bit spicy and quite smoky. You can find them canned in the grocery store in adobo sauce. The recipe calls for pureed chipotles–I used my bullet blender to puree them quickly and with minimal mess. It took about 30 seconds. It also calls for ancho chile powder. An ancho chile is a dried poblano and also takes on a bit of a smoky quality, but it, too is on the milder side of the chile spectrum.

Image courtesy of Clarkson/Potter Publishers and Bobby Flay's "Grill It!"

Courtesy of Clarkson/Potter Publishers and Bobby Flay's "Grill It!"

The recipe also includes a step for trimming and dividing the wings, but I didn’t need to take that step. I used a combination of frozen wings and packaged fresh, divided wings. Both were from Perdue and had no added hormones or chemicals, and both saved me a lot of time!

Chipotle-honey glazed chicken wings with toasted sesame seeds and green onion

1 cup honey
3 tablespoons pureed canned chipotle chiles in adobo
1 tablespoon Dijon mustard
4 tablespoons ancho chile powder
Salt and pepper, for seasoning
4 tablespoons canola or vegetable oil (The recipe called for canola, I used vegetable because I had it on hand)
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons Spanish paprika
3 pounds chicken wings
2 tablespoons sesame seeds, toasted (see below)*
Green onions, thinly sliced

1. Preheat oven to 400 degrees Fahrenheit.
2. Whisk together the honey, chipotle puree, mustard, 1 tablespoon of the ancho chile powder, 1 teaspoon of salt and 2 tablespoons of the oil in a small bowl. Divide the glaze evenly between two bowls–a small one for brushing the glaze and a large one for tossing the wings later.
3. Stir together the remaining 3 tablespoons of ancho chile powder with the coriander, cumin and paprika in a small bowl.
4. Rinse the chicken wings under cold water and pat dry with paper towels. Cut the tips off the wings if necessary and discard (or freeze and use for chicken stock.) Cut each wing into two pieces through the joint, if necessary.
5. Place wings in a large bowl, add the spice rub and the remaining 2 tablespoons of oil and toss to coat. Season with salt and pepper and place wings on a baking sheet in an even layer. Bake at 400 degrees for 10-11 minutes until golden brown. Turn wings over and brush with the small bowl of glaze. Place wings back in oven for 15-20 minutes, brushing with the glaze every few minutes and turning once during the last 10 minutes of cooking.
6. Remove wings from the oven, toss with the remaining glaze and place back on the baking sheet. Turn the oven to broil and broil the wings until glaze caramelizes and the skin is crispy.
7. Sprinkle with toasted sesame seeds and sliced green onions.

*To toast sesame seeds: put a single layer of seeds in a frying or saute pan and toast over medium-low heat, shaking the pan every couple of minutes to prevent burning, until lightly golden brown and fragrant, 5 to 7 minutes. Transfer to a plate and let cool completely.

Make ahead: Follow the recipe up through Step 5, then put wings aside or refrigerate. Before serving, reheat wings in the oven at 375 degrees, then broil.

These wings were a hit and cleared off the plate completely. But, I have friends who are somewhat picky eaters, so to accommodate everyone’s taste, I also made plain baked wings (just salt and pepper) with three dipping sauces. I bought bottled barbecue sauce (Jack Daniel’s Master Blend). I put out the remainder of the chipotle-honey sauce, and I whipped together a Thai chile sauce. I used the leftover sweet chile sauce from the last post’s Thai lettuce wraps and added some store-bought sweet chile sauce to fortify it and make it a bit thicker. (Mine was more like a vinaigrette; the added bottled sauce was thicker and more gelatinous, so together they made a good dipping sauce.)

My boyfriend Kevin also made his “famous” pizza, which is a semi-homemade masterpiece. It uses store-bought or pizza shop dough (you can walk into pretty much any pizzeria and ask for their dough. They’ll usually sell it to you for just a few dollars, and if you know it’s a good pizza place, you know you’re getting good dough.), jarred tomato sauce and a store-bought shredded mozzarella mix. Of course, you could certainly make the dough and sauce from scratch and shred your own cheese, but this way is quick and still yummy.

Kevin’s “famous” semi-homemade pizza

1 package store-bought pizza dough or pizzeria dough (I like the stuff in the refrigerated section that comes in the bag, not the frozen or canned ones)
1 jar tomato sauce (this time, we used Ragu 7-herb tomato sauce–the more flavor, the better)
1-2 packages pizza cheese blend (I prefer 4 or more–this one had mozzarella, provolone, Parmesan and Romano)

Preheat oven to 375 degrees. Pat out pizza dough as per instructions on the package and stretch onto a baking sheet. Bake for 2 minutes to par-bake the crust. Remove from oven, spread with sauce and sprinkle with cheese. Add any spice you desire (oregano, garlic, basil, rosemary, Italian spice blend, etc.) Add any toppings you would like, as well (pepperoni, mushrooms, sausage, peppers, the list goes on.) Bake pizza at 375 degrees for 12 to 18 minutes or until you start to smell the spices. Remove from oven and let cool at least five minutes before cutting into slices.

In addition to some store-bought snacks and desserts and plenty of beer, I made one signature cocktail for the game–Giants blue margaritas. (I’m from New Jersey; it’s no secret who we were rooting for.) The blue color can be off-putting, but this recipe uses no food coloring, just orange-flavored blue liquor in place of the usual orange-flavored triple sec, so the taste is very similar. When I usually make margaritas I use pineapple juice as a sweetener, but the yellow juice would have turned the color green, so I had to come up with a clear alternative in the form of lemon-lime soda. It also added a bit of fun effervescence.

Giants blue margaritas

2 parts gold tequila (Jose Cuervo is my go-to)
1 part Blue Curacao
1 part fresh lime juice
1 part lemon-lime soda
1/2 part Rose’s lime juice
Agave syrup to taste

Mix all ingredients together in a pitcher or shake together in a glass and add agave syrup to sweeten to taste. For a large group, my one part was 1 cup. For individual margaritas, one part can equal one or two ounces. In that case, the recipe would call for 2 ounces of tequila, 1 ounce of Blue Curacao, 1 ounce of fresh lime juice, 1 ounce of lemon-lime soda, 1/2 an ounce of Rose’s lime juice and agave to taste.

If you want to make the same margarita but you don’t want it to be blue, simply substitute triple sec for the Blue Curacao.

This was adapted from my usual margarita recipe, which are pineapple-cilantro margaritas, inspired by the flavor profile of pineapple salsa:

Pineapple-cilantro margaritas

2 parts gold tequila
1 part triple sec
1 part fresh lime juice
1 part pineapple juice
Agave syrup to taste
Fresh cilantro

Muddle some fresh cilantro at the bottom of a glass. Mix all other ingredients together in a pitcher or in the glass and pour over the cilantro. (Note: do not add the cilantro directly to the pitcher; add cilantro to each glass individually. As the margaritas sit, the cilantro flavor intensifies, so if you leave the fresh cilantro in the pitcher, it will eventually become over-infused with the cilantro flavor.)

Like I said, this was inspired by the flavor profile of cilantro salsa. I’m not a fan of spicy drinks, though, so I do not add any jalapeños to my margaritas. If you like the heat, though, you can definitely shake a few jalapeño slices into the cocktail for the full pineapple salsa effect.

If you like salt with your margarita, salt glasses as follows: on a small plate or saucer, pour a bit of Rose’s or fresh lime juice, enough to just cover the bottom of the plate. You can also run a small slice of fresh lime along the rim to dampen it. Cover the bottom of another small plate with Kosher salt. Dip the rim of the glass in the lime juice, then in the salt to cover the rim. Pour in your margarita and enjoy!

All in all, the semi-homemade approach to the Superbowl was a success both with my guests and with me. By the time everyone arrived, we had delicious food for them and I was able to fully enjoy myself since everything was done. Made from scratch can be great, but when it comes to entertaining, sometimes it’s more important to have the time to enjoy yourself. The best part is, these recipes are great any day of the week, not just for the Superbowl. Enjoy! (And by the way, congratulations New York Giants!)

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