Philly Eats Magazine_First Edition 2017

Beyond the Shot:
Secrets to Cooking
with Tequila
[ By Chef Bianca ]
Did you know tequila pairs
well with other garnishes
besides lime and salt—and
in configurations other than
shot glasses? While margaritas are a
must for every Cinco de Mayo party,
the dinner and dessert menu can include
pops of tequila, too.
Tequila: A Cooking Alcohol?
Cooking with tequila is totally possible,
much to the surprise of many
home cooks. This alcohol is distilled
from the blue agave plant and is native
to the Jalisco region of Mexico. It
typically has a distinct smokiness that
can add sophistication to your meals.
In cooking, tequila binds food compounds
and evaporates rapidly. This
wafts those compounds into your nose
and makes the food smell even better.
Since cooking and eating are about using
your senses, the increase in aroma
elevates the flavor of the dish.
Tequila in not only for Cinco de Mayo
Cinco de Mayo just came and I am
sure a good number of you indulged
on some your share of tequila, so I
recommend cooking with tequila in
honor of the holiday! Since it’s pretty
diverse, you can try it in salad dressings,
marinades, sauces or desserts.
Add it to a citrus-based vinaigrette, or
use it to enhance the acidity in tomatoes.
Tequila complements rich chocolate
and helps transfer flavor compounds
from marinades into meat
bound for the grill.
Think: Tequila-Marinated Grilled
Chicken, Mahi Mahi Tacos with Tequila-Lime
Crema and Vanilla Ice Cream
with Tequila-Spiked Hot Fudge.
Our Favorite Pairings
Here are a few of tequila’s flavor affinities
from Karen Page and Andrew
Dornenburg’s The Flavor Bible. Mix
and match items from the list below
to create your own tequila-inspired
dishes. Or, use these ingredients to
prepare the perfect margarita!
Chile peppers
Cilantro
Cointreau
Ginger
Grenadine
Lemon, lime or orange juice
Pomegranate juice
Sage
Vermouth
We particularly like the combination
of tequila, Cointreau, lime juice
and sage. Experiment and see what
combinations unfold for you.
Chef Bianca Russano is an award
winning personal chef and published
author based in Northern Delaware.
She is a graduate from the University
of Delaware and The Art Institute of
Philadelphia. She has been operating
her personal chef business, About The
Table, since 2013 where she offers
chef-prepared meals, cooking classes
and boutique catering services. She
hopes to continue helping families
get “about the table” and enjoy food
while creating lasting memories.
wwwaboutthetable.com
June 2017 Philly Eats Magazine 33