The El Paso Chile Company Margarita Cookbook
- Book Review,
by W. Park Kerr
Amazon.com
Fun and inebriation abound between the covers of The El Paso Chile Company Margarita Cookbook. Running out of things to do with tequila? W. Park Kerr, founder of the El Paso Chile Company, offers dozens of drink (and a few food) recipes, each containing at least a little of the fiery elixir. From the Kentucky Club Margarita (the one we all know and love) to fancy margaritas containing Cointreau, Midori, and Curaçao, Kerr serves up drink ideas in an intoxicating Texas vernacular. Margarita 1 to 1 to 1--a blend of equal parts tequila, Cointreau, and lime juice--is touted as being tasty and easy to remember. "Although," Kerr warns, "if you're having memory problems, a cup of coffee might be the wiser choice." Any cocktail party worth its salt has snacks too, and a dozen or so tequila-imbued tapas and salsas are represented here. Try Grilled Chicken Tortas with Charred Tomato Salsa Borracho (which Kerr recommends eating outside, "at a table you can hose off afterward") for a delicious, if messy, accompaniment to your favorite distilled Mexican spirit. Spicy, alcoholic, and festive, The Margarita Cookbook is just the book to get your fiesta started. Cleaning up, unfortunately, is up to you. --David Kalil
Book Description
Margarita--the drink that's a party in a glass! Whip up an icy batch of America's favorite cocktail, spike the salsa with some tequila, too, and you're well on your way to a really good time, down-by-the-border-style. Now all you need is the perfect margarita, and happily, you've come to the right place. W. Park Kerr from the El Paso Chile Company brings you a hot 'n' cool collection of Margaritas and other tequila-boosted recipes for every taste and every lively occasion. Let the fiesta begin!As fearless and creative at the bar as he is in the kitchen, W. Park Kerr knows there's more than one way to shake a margarita. In this book he tells the (tall) tale of the original margarita; introduces Margarita 101 for those just getting started; then boldly goes where few other cantinamasters have, offering Passion-Peach Margaritas, Frozen Watermelon Margaritas, and Pineapple Margaritas, to name but a few. If you like your tequila straight, follow his lead and add the zests of a few oranges, lemons, and limes to a bottle of your favorite brand. Let it steep for two days, then sip it icy cold from the freezer. ¡Excellente!
About the Author
W. Park Kerr is a ninth-generation Texan and the founder of The El Paso Chile Company, a premium Southwest food business. Kerr produces and appears in a nationally syndicated television food show called Let's Get Cooking. He believes that West Texas is the finest place on earth to cook and eat.
Excerpted from The El Paso Chile Company Margarita Cookbook by W. Park Kerr, Duane Winfield. Copyright © 1999. Reprinted by permission. All rights reserved
Frozen Watermelon Margaritas Makes 4 cocktails For these refreshing ruby-colored cocktails, I freeze chunks of melon (select a dead-ripe, juicy, flavorful one). Blended with the melon as the only chilling agent, the drinks are not diluted, and the delicate flavor of the fruit comes though. Gold watermelon can be substituted. Ingredients 4 cups 1 -inch chunks seedless watermelon
4 lime wedges
Kosher salt on a small plate
3/4 cup Triple Citrus Tequila or any good-quality tequila
1/2 cup Triple Sec
1/3 cup fresh lime juice Instructions Place the melon chunks in a plastic bag, and freeze until solid, Run a lime wedge around the rim of a large stemmed cocktail glass. Dip the moistened rim in the salt. Set the lime wedge and glass aside. Repeat with the remaining wedges and 3 more glasses. Transfer about three fourths of the melon chunks, separating them, to a blender jar. Add the tequila, Triple Sec, and lime juice and blend until fairly smooth. Add the remaining melon and blend until smooth. Divide the cocktail mixture among the prepared glasses. Squeeze a lime wedge into each cocktail, drop the wedge into the glass, and serve immediately. Tequila Tip For an extra touch of color and flavor, mix 2 teaspoons finely minced lime zest (colored peel) into the salt before rimming the glass. ------------------------------------------------- Tequila Colada Makes 1 cocktail In a hammock, by a shack, on a beach, under a swaying palm tree, or wherever you happen to sip this tropical treat, you'll automatically be on vacation. My general rule of idyllic getaways applies here (in spirit, anyway): Don't come home until you have to! For a colder, less powerful cocktail, blend rather than shake this drink. Ingredients 1 1/2 ounces tequila
3 tablespoons well-blended coconut cream
1 ounce Curacao or other orange liqueur
1 ounce pineapple juice
1 ounce fresh lime juice
1 lime wedge
Toasted, shredded coconut (optional) Instructions In a shaker half-filled with ice, combine the tequila, coconut cream, Curacao, pineapple juice, and lime juice. Shake well. Pour the contents of the shaker into a large, dramatic stemmed cocktail glass. Squeeze the lime wedge into the cocktail, then discard it. Sprinkle the coconut on top, if desired. Serve immediately.
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