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!

!VIVA RICK BAYLESS (he recommends sal del mar)!

rick-bayless-is-top-chef-masters
rick-bayless-is-top-chef-masters

I have at least four Rick Bayless cookbooks. He is masterful at translating traditional Mexican cuisine with modern interpretations. As you may know I live in Mexico but I never get Mexican food here better than when I make a dish from one of his cookbooks. Imagine my thrill when I received word that Chef Bayless is recommending Sal del Mar to all his followers on OpenSky.

In celebration of “the thrill,” we are going to make his recipe for Avocado-Dressed Shrimp a la Mexicana for dinner tonight.  Here’s his recipe…perfect for a hot summer evening.

Fiesta at Rick's Cookbook Cover
Fiesta at Rick's Cookbook Cover

Avocado-Dressed Shrimp á la MexicanaCamarones a la Mexicana con Aguacate, Makes about 3 cups

This version of Camarones a la Mexicana con Aguacate uses sun-dried tomatoes instead of fresh.  You'll find the original recipe in the Fiesta at Rick's cookbook.  The oil packed sun-dried tomatoes won't work well in this recipe.  Look for the recipe ready version which is usually sold in the produce section of select grocery stores.  They come in a re-sealable package.

INGREDIENTS

  • 12 oz. medium cooked shrimp, peeled and deveined
  • 1 medium white onion, cut into 1/4-inch pieces, rinsed under cold running water and drained
  • 1/4 cup finely chopped recipe ready sundried tomatoes + extra for garnish
  • 1/4 to 1/3 cup fresh lime juice
  • Hot green chiles to taste -- usually 3 serranos  or 1-2 jalapenos, stemmed and roughly chopped
  • 1 medium, ripe avocado, pitted, flesh scooped from the skin
  • 1/3 cup (loosely packed) roughly chopped cilantro, thick bottom stems cut off + extra for garnish
  • Sal del Mar to taste
  • Mini baked tostadas (we like the Sanissimo brand)

DIRECTIONS

In a medium bowl, combine the shrimp, onion, and 1/4 cup sundried tomatoes. Measure the lime juice into a food processor or blender. Cover and turn on.  Drop the chiles and when chopped, turn off and scoop in the avocado and cilantro. Process until smooth. Thin to a "creamy dressing" consistency with water, usually 2-3 tablespoons. Taste and season with Sal del Mar, usually about 1 teaspoon.  You should have about 1 1/2 cups. Mix the dressing into the shrimp mixture.  Cover with plastic wrap directly on the surface of the shrimp and refrigerate.  When you're ready to serve, scoop onto the mini tostadas and decorate with cilantro and diced sundried tomatoes.

Buen provecho!