Summer Shrimp Night

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This is a recipe I have been saving to post. It was photographed in "the winter" (note: winter in Tucson is not a snowy day) but somehow it didn't feel like a winter recipe.  

The flavors say summer to me so here it is. It is also very easy and the ingredients are so yummy, you can just dip the shrimp in additional sauce as you enjoy.

Coconut Shrimp (as told to me by Paula Hamilton)

Clean shrimp but leave on the tail. Marinate in a sauce made with:

1 cup of coconut milk
1 tsp of curry
squeeze of a couple of limes (adjust to your taste)
Sal del Mar
pepper
red pepper flakes
add some coconut flakes, too

Skewer the marinated shrimp and grill.  Keep aside some of the sauce to dip in for extra flavor. 

Serve over rice.

Stylizing The Dish

There is an expression that says, "You eat with your eyes first."  We love this gold and orange cloth and how it compliments the shrimp dish. It is a simple addition to the plate of shrimp but it is strong on feasting the eyes.  We added just a sprinkle of chives too.

A Memorable Margarita

Margaritas are by far at the top of the list of everyone’s favorite drink. And with Memorial Day around the corner, I thought I’d post my favorite recipe...my old, standby...the Classic Margarita.  I like it because it isn’t the sweet, slushy concoction that some bars serve in that big bulbous margarita glass you can have to drink with a staw because you can’t lift it. 

Classic Margarita:

2 oz. Silver Tequila
2 oz. Contreau
2 oz. fresh lime juice
1 oz. fresh orange juice

Place ingredients in a cocktail shaker.  Add ice and cover. Shake thoroughly to chill the mixture. Strain into into your prepared glass with or without ice.

Garnish with lime slices and a float of 1/2 oz. Grand Mariner

To Prepare Glasses:

Moisten the rim of a martini glass with a cut lime
Spread Sal del Mar on a small plate
Dip the moistened rim of the glass into the salt until evenly crusted

There are a couple of secrets too:  make sure to use 100% silver agave tequila, use Cointreau instead of Triple Sec, because even though it is more expensive it has the necessary sweetness but a more elegant flavor; always use fresh lime and orange juices; (adding the fresh orange juice and a float of Grand Maniner tempers the sharpness while adding character to its natural flavor.) And always shake in a cocktail shaker allowing the ice to melt giving your cocktail the right degree of frostiness. 

Simply Cinco de Mayo

This is a simple tapa to serve for Cinco de Mayo. The trick is to make your own tostado chips. (You may never want to buy them again.)

Use a cookie cutter to cut them out of store-bought corn tortillas and then fry them in hot corn oil. Watch them because they'll turn from brown to burn in seconds.  As they come out of the oil.... sprinkle Sal del Mar on them.

I couldn't resist this one!

 

Our Favorite Margarita

David Haynes

David Haynes

Osvaldo Vazquez Campa

Osvaldo Vazquez Campa

Sal de Margarita

Sal de Margarita

April is almost over and that means Cinco de Mayo is just days away. We know that there are a lot of Margarita recipes out there but we think you should try one that our friend, David Haynes, served us recently. It is also a perfect recipe for a crowd because you can make up large batches in advance and then just have the guests serve themselves by adding the tequila to the shaker to make up their individual drinks.

We caught David sipping his Naranja Margarita at our local Coco stand in San Carlos, Sonora, Mexico. He was served one of Osvaldo Vazquez Campa's famous Marisco y Coco.  It is a thrilling event to watch Valdo chop the top of the coconut with his huge machete, pour the water into a plastic bag, tie with a rubberband and add a straw to drink it. He then adds your choice of fresh fish to the hollowed out coconut.  We had a shrimp coco made with Clamato juice, shrimp, lime juice, shreds of coconut and what Valdo called black salsa (better known to us as soy sauce!)

If you can't find a coco stand, try David's Naranja Margarita with homemade tortilla chips sprinkled with Sal del Mar and salsa. 

David's Naranja Margarita (recipe for one cocktail)

Sal de Margarita
l lime wedge
1 1/2 oz. of white tequila
1/2  oz. Cointreau
2 oz. fresh orange juice
1 oz. lime juice
Grand Marnier (optional)
6 to 10 ice cubes

Spread Sal de Margarita on a small plate. Moisten half the rim of a martini glass with lime and then dip into the Sal de Margarita to crust just half the rim.

In a cocktail shaker, combine the tequila, Cointreau, orange juice and lime juice. Cover and shake it a lot (tiny ice crystals should appear) until frothy and cold. Strain into the Sal de Margarita-crusted glass. Add a "floater" of Grand Marnier to top and serve.

David's Naranja Margarita (recipe for a pitcher of Margaritas)

2 cups fresh squeezed orange juice
1 cup lime juice
1 1/2 cups white tequila
1/2 cup Cointreau
Grand Marnier (optional)

Use Sal de Margarita to crust the rims of martini glasses. Make the pitcher of the ingredients. When ready to serve stir and add to a cocktail shaker half full of ice. Shake and strain into the Sal de Margarita rimmed glasses.  Add a "floater" of Grand Marnier. Repeat for remaining margaritas.

 

 

Even the Irish

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We can't resist suggesting a margarita for St. Patrick's day.  And.... after all, there is a bit of green with

a lime as a garnish. 

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Here is Rick Bayless's (he recommends Sal del Mar!) recipe for his Easy Margarita

You only need four ingredients: fresh squeezed lime juice, 100% silver tequila, Cointreau and Sal

del Mar.

Mix equal portions of lime juice, tequila and Cointreau in a pitcher.

Fill a shaker half full of ice cubes.

Add enough margarita mixture for a couple of drinks and shake to chill the mixture and properly dilute it with the melted ice..about 15 seconds.

Strain into a Sal del Mar rimmed glass.

And enjoy!

Coffee (and salt?)

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I love this photograph. My photographer friend, Brad Torum, photographed this setting for me to feature coffee and Sal del Mar. He captured that moment all of us who drink coffee relish... a quiet moment before the day begins with the morning paper, a cup of hot coffee and yes, even a bite or two of a muffin. 

Sal del Mar is part of the setting too because It is considered a "must" by many coffee connoisseurs who know that a pinch of Sal del Mar takes away any bitterness. 

Here is Alton Brown's (of Food Network) recipe for coffee:

24 fluid ounces filtered water

1/2 cup freshly ground coffee

Pinch (Sal del Mar) gourmet sea salt

Directions:

Bring water to a boil in an electric kettle or in the microwave. Meanwhile place the ground coffee and Sal del Mar into a French press carafe. Pour the boiling water over the grounds. Place the plunger in the carafe but do not press down. Brew for 4 minutes, then slowly push the plunger down. Drink immediately or hold in a thermos for up to 3 hours.

A Taste of Love. . .

I have been saving this Rick Bayless recipe for Sal del Mar's Valentine's Day celebration for several months, because it "speaks" Valentine with its silky, smooth texture and rich, voluptuous color.

To describe this Blood Orange Margarita more than that is difficult - except to say not only does the blood orange and the Cointreau bring a sweet/tart flavor but the blood orange color is rich and intense.
 

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I use martini glasses for my margaritas and I put them in the freezer to get frosty.

Blood Orange Margarita (from Rick Bayless)
Makes 9 cocktails

2/3 cup fresh lime juice
1/4 cup sugar
1 cup 100% agave silver tequila
1/2 cup Cointreau
2 cups fresh blood orange juice (you’ll need about 6 juicy blood oranges)
A lime half for moistening the glass rims
SAL DEL MAR 
Ice cubes (you’ll need about 6 cups—small ones are best)

In a large pitcher, stir together the lime juice, sugar and 3/4 cup water until the sugar has dissolved.

Add the tequila, Cointreau and blood orange juice. Cover and refrigerate until chilled, about 1 hour.

Moisten the rims of three 6-ounce martini glasses with the cut side of a lime half. Spread SAL DEL MAR on a small plate, then upend the glasses into the salt to crust the rims.

 Fill a cocktail shaker about 3/4 full of ice and measure in 1 1/2 cups of the margarita for 3 drinks. Cover and shake for about 15 seconds to thoroughly chill the mixture.

Strain into the prepared glasses and hand to your guests.

When you’re ready, finish the remaining margaritas in the same way.

Super Bowl Sunday

I have to admit it. I am not a football fan but I do love the food and drink part.

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At our house the cocktail will be a Paloma... a "margarita" made with grapefruit juice.

It's easy to make:

Rub half the rim of a highball glass with a grapefruit wedge. Dip the glass in SAL DE COCKTAIL.

Combine 1/4 cup fresh grapefruit juice with 1 tablespoon of fresh lime juice and 1 teaspoon of sugar.

Stir until the sugar is dissolved and then add a jigger of tequila, ice and top with club soda.

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Our new grey linen Sal de Cocktail bags make a great gift for the bar!