Tequila time - using tequila in various recipes - Brief Article - Recipe

Sunset, Jan, 2001 by Elaine Johnson

Try the trendy spirit in a pie; spike a sauce for ribs

Tequila has become a tony tipple, with premium bottles crowding the shelves behind bars and along liquor store aisles. To be called tequila, the product must contain at least 51 percent blue agave juice. But that's where simple definitions end. Generally, premium tequilas are made from 100 percent blue agave juice, but not always; price is an indication.

There are four varieties of tequila. Plata (silver, also called blanco, or white) and oro (gold, which may have caramel coloring or sweetener added) are typically unaged; silver has the cleaner agave flavor. Reposado (literally, peaceful) has aged a minimum of three months in oak barrels. Anejo (aged) has spent a minimum of one year on oak. The more time a tequila spends on oak, the more complex and woodsy its flavor-and the more expensive it usually is-so premium versions tend to fall into the last two categories. But you can find premium silver tequilas too.

Regardless of its age or agave content, tequila isn't just for margaritas (or shots); it adds an intriguing nip to many dishes, from entrees to desserts. And though the nuances of premium brands do come through in cooking, the following recipes also work well with a silver or gold tequila.

Frozen Margarita Pie

PREP AND COOK TIME: About 25 minutes, plus 3 hours to freeze

NOTES: Use a silver tequila.

MAKES: 8 servings

11/2, cups (3 1/2 oz.) lightly packed white marshmallows

2/3 cup half-and-half (light cream)

1 teaspoon grated lime peel

1/4 cup lime juice

1/4 cup tequila (see notes)

20 thin chocolate wafer cookies (about 2 in. wide; 5 oz. total)

2 tablespoons melted butter or margarine

1 cup whipping cream

11/2 tablespoons sugar

1. In a 3- to 4-quart pan over medium heat, stir marshmallows with half-and-half until melted, about 5 minutes.

2. Nest pan in ice water; stir often until cool, about 3 minutes. Add lime peel, lime juice, and tequila; stir occasionally until cold, 8 to 10 minutes.

3. In a food processor, whirl cookies until finely ground. Add butter and whirl until mixed. Press cookie mixture evenly over bottom and halfway up sides of a 9-inch cake pan with removable rim.

4. In a bowl with a mixer on high speed, whip cream with sugar until it holds soft peaks. Fold in marshmallow mixture, blending well.

5. Pour filling into crust and spread level. Freeze until firm to touch in the center, about 1 hour, then wrap airtight and freeze until solid, at least 2 hours longer or up to 2 weeks.

6. Unwrap pie, run a thin knife between crust and pan rim, and remove rim. Set dessert on a flat plate. Let stand at room temperature about 10 minutes to soften slightly then cut into wedges.

Per serving: 284 cal., 54% (153 cal.) from fat; 2.7 g protein; 17 g fat (9.6 g sat.); 28 g carbo (0.6 g fiber); 158 mg sodium; 49mg chol.

Classic Margarita Rocks

PREP TIME: About 5 minutes

MAKES: 2 servings

If desired, rub rims of 2 glasses (8 oz. each) with 1 lime wedge. Put coarse salt in a shallow dish; dip glass rims into salt. Put 3/4 cup ice cubes in each glass. In a pitcher, mix 1/4 cup each tequila, orange liqueur, and lime juice. Pour equally into glasses. Garnish with lime wedges.

Per serving: 164 cal., 0.5% (0.9 cal.) from fat; 0.1 g protein; 0.1 g fat (0 g sat.); 11 g carbo (0 g fiber); 4.9 mg sodium; 0 mg chol.

Tequila Barbecued Spareribs

PREP AND COOK TIME: About 1 1/4 hours

MAKES: 4 servings

3 pounds pork spareribs, fat trimmed

1 cup tequila barbecue sauce (recipe follows)

Salt

1. Rinse ribs and pat dry. Arrange in a single layer in an 11- by 17-inch pan. Add 3/4 cup water; cover tightly with foil.

2. Bake in a 425 [degrees] oven until meat is tender when pierced, 40 to 45 minutes. Lift ribs out. Skim and discard fat and save juices for other uses, or discard.

3. Place ribs on a barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook, turning as needed, until ribs are browned on both sides, about 10 minutes total.

4. Set aside 1/4 cup of the sauce. Baste tops of ribs with about half the remaining sauce; turn over and brown, 4 to 5 minutes. Baste other sides of ribs with remaining sauce; turn over and brown, 4 to 5 minutes.

5. Transfer to a board; cut between ribs and serve with reserved 1/4 cup sauce to add to taste. Add salt to taste.

Per serving: 721 cal., 51% (369 cal.) from fat; 40 g protein; 41 g fat (15 g sat.); 29 g carbo (1 g fiber); 311 mg sodium; 161 mg chol.

Tequila barbecue sauce. In a 4- to 5-quart pan, combine 1 can (12 oz.) frozen pineapple juice concentrate, 1 can (6 oz.) tomato paste, 1 cup tequila, 1/4 cup lemon juice, 2 tablespoons distilled white vinegar, 1 tablespoon minced garlic, and 1 tablespoon minced canned chipotle chili in adobo sauce (including sauce) or 1 teaspoon hot sauce. Bring to a boil over medium-high heat and stir often until reduced to 2 cups, about 20 minutes. Use sauce, chill airtight up to 2 weeks, or freeze. Makes 2 cups.

Per 1/4 cup: 194 cal., 1.4% (2.7 cal.) from fat; 1.6 g protein; 0.3 g fat (0 g sat.); 29 g carbo (1 g fiber); 188 mg sodium; 0 mg chol.