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Thread: Tequila-Almond Marinade

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    Default Tequila-Almond Marinade

    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.

    Marinating Time:

    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.

    Last edited by chefrob; October 13th, 2009 at 02:00 PM.

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