Another recipe by Jim Tarantino...The margarita flavors of tart lime and tequila are enhanced by the toasted almonds. When cooking indoors, use the marinade to deglaze the pan for a wonderful light sauce. Outdoors on the grill, this recipe gets rave reviews, especially with scallops, shrimp, and chicken breasts.
2 to 3 hours for salmon steaks-fillets, swordfish steaks, or scallops
2 to 4 hours for shrimp, chicken breasts-kabobs, turkey breast, or quail
4 to 6 hours for New York strip, tri tips, beef fillets-kabobs, ribeye, rack of lamb-rib chops-kabobs, or pork tenderloin-chops-kabobs
8 to 12 hours for beef short ribs, chicken wings-thighs-legs, baby back ribs, or spareribs
Yield: 1 1/2 cups
1/2 cup tequila
3/4 cup dry white wine
Grated zest and juice of 2 limes (about 1/4 cup juice)
1/4 cup fresh cilantro, chopped
1/4 cup almond slivers, toasted until golden brown and coarsely crushed
1 teaspoon sea salt
1 tablespoon freshly ground black peppercorns
1/3 cup canola or almond oil
Pour the tequila into a saucepan and bring to a boil. Decrease the heat and simmer for about 20 minutes, until the tequila is reduced by one third. Pour the remaining tequila into a cup and cover until cool. Combine the tequila, wine, lime zest and juice, cilantro, almonds, salt and pepper (not the oil!) in a blender and process until well blended. While the motor is running, drizzle in the oil drop by drop at first, then in a slow and steady stream. When emulsified, it can be stored in an airtight container for 1 week. It will also freeze well for up to 3 months.