Tamarind + Margaritas = TamaRitas!

What would you do if you had about a pound of tamarind pods in your fridge? Probably not a question you're likely to hear if, like me, you live in New England, but this is a question I had to ask myself. When I created my Spiced Beef with Tamarind recipe, I wanted to use real tamarind rather than concentrated paste from a jar, so I bought a one-pound box. I only needed about 4 pods for the recipe, so I had a lot of tamarind on my hands. Quick - what could I possibly create that would use up the rest of the tamarind?

Not knowing how long homemade tamarind paste can be stored, I was reluctant to use my fruits simply for for that purpose, but I drew a blank on other recipes I could create. What could I do with my tamarind that would be consumed immediately and not linger in my fridge?

Oh, yeah - drinks! Drinks don't last long in the Bacon, Butter & Booze household. I did make tamarind paste (click here for instructions), which I watered down and used as a base for a my favorite summertime drink - margaritas, or in this case, Tama-Ritas! I added a little New England touch to the tamaritas using just a splash of blueberry syrup, which not only gave it a more complex flavor, but sweetened up what would otherwise be a pretty sour drink. These drinks may not be the most aesthetically pleasing cocktail out there, but boy, do they taste great!

　
Tama-Ritas

4 T. freshly made tamarind paste
1.5 c. cold water
2-3 oz. tequila (depends how strong you like your 'ritas)
splash triple sec
splash blueberry syrup (Stonewall Kitchen makes a good one)

kosher salt to rim glasses

Combine all ingredients except the salt in a cocktail shaker filled with ice. Shake vigorously for 30 seconds, then strain into 2 margarita glasses rimmed with salt.

Make Room for Mexican!

Even since I purchased my Spanish and Mexican cookbooks, I've had culinary tunnel vision.  But when I wind up cooking dinners like the one I made, I can't bring myself to think it's a bad thing!  Using a few simple, fresh ingredients, you can whip up a delicious Mexican feast in next to no time.  Most of the ingredients are easy to find, but you may have to search to find chayotes, which are a squash variety native to central America.  If you cannot locate chayote, substitute yellow summer squash.  Serve with seasoned rice.

Baked Snapper
juice of 1 lime
2 cloves garlic, crushed
1 t. dried oregano
2 whole snapper, cleaned*

Preheat the oven to 350. In a small bowl, combine the lime juice, garlic, and oregano. Now, make shallow incisions in the bodies of the fish on each side.  Place the fish in a baking dish large enough to accomodate both fish without them touching, then pour the lime juice blend into the fish's cavities and rub into the incisions, as shown in the photo.  Bake for 30 minutes, or until the fish flakes easily with a fork.  Serve with Veracruz salsa.   

* You can also use fillets of firm whitefish, such as cod or tilapia, if you don't want to use whole fish.  If the fillets are less than 1 inch thick, reduce cooking time to 20 minutes. 

Veracruz Salsa
generous splash olive oil
2 fresh serrano chiles
2 cloves garlic, minced
3 bay leaves
2 shallots, sliced into thin strips
4 tomatoes, diced
1/2 c. picked jalapenos
1/2 t. ground cinnamon
1 cup green pimiento-stuffed olives
generous grind fresh black pepper
salt to taste

Heat the olive oil in a saucepan over medium heat.  Add the chiles, garlic, bay leaves, and shallots, and cook until the shallot has softened, stirring intermittently.  Next, add the tomatoes, jalapenos, and cinnamon.  Cook for about 10-15 minutes, or until the tomatoes are no longer firm.  Now, add the olives and salt and pepper, and cook just until the olives are heated through.  Serve over baked fish.  This is also delicious added to rice.  　

Chayote Salad
2 chayotes, peeled and halved
2 tomatoes, diced
1 shallot, sliced into thin strips
3 T. olive oil
3 T. white wine vinegar
1 t. dijon mustard
1 t. anise seeds
salt and finely ground black pepper to taste

Boil the chayotes for 5-10 minutes, until the flesh has softened up a bit.  Let cool, then dice.  Combine the diced chayote and all remaining ingredients in a large glass bowl.  Serve cold.  　

Stinging Margaritas　
1/2 cup tequila
1 cup Simply Limeade
splash Triple Sec
1 serrano chile, halved
kosher salt mixed with a dusting of cayenne, to rim glasses

Combine all ingredients except salt in a cocktail shaker with a few ice cubes.  Shake for 30 seconds, then pour into margarita glasses rimmed with the spiced salt.  Recipe serves two.