Wednesday, December 21, 2011

Tequila in My Salad?

So I made another awesome soup. And this one definitely had a kick to it so I was glad I made the pepper salad. I think the zestiness of the salad complimented the spice factor nicely. It was an unusual salad but excited me for the use of tequila alone!

"Cool Nights" Chili with Chicken, Corn, and Chipotles
Source: Sunday Soup


5 1/2 tablespoons vegetable oil or 5 1/2 tablespoons canola oil, divided
1 1/2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes

2 cups chopped onions

1/4 cup all purpose flour

2 tablespoons chili powder

1 tablespoon grd cumin

1 teaspoon salt

4 cups chicken stock

1 (28 ounce) can italian-style plum tomatoes, drained and coarsely chopped

3 canned chipotle peppers in adobo sauce, coarsely chopped

3 1/2-4 cups fresh corn kernels (or frozen corn kernels, thawed)

2 (19 ounce) cans dark  kidney beans, rinsed and drained 

1/2 cup sour cream
2 tablespoons cilantro, chopped
lime wedges

Heat 4 tablespoons oil in a large, deep-sided pot (with a lid) set over med-high heat. When hot, add the chicken and saute until light golden, for 4-5 minutes. Remove chicken from pan and drain on paper towels.

Add remaining 1 1/2 tablespoons oil to the pan; when the oil is very hot, add onions and cook, stirring, until lightly browned, for 3-4 minutes. Return sauteed chicken to the pan.
Stir together the flour, chili powder, cumin, and 1 teaspoon salt in a small bowl; sprinkle the mixture over the onions and chicken, and cook, stirring 1 minute. Add in stock, tomatoes, and chipotles; bring mixture to a simmer. Decrease heat, cover, and cook until chicken is fork-tender and mixture has thickened slightly, for 25-30 minutes. Add in corn and beans; cook for 10 minutes. Taste chili and season with salt, if needed.
Garnish each serving with a generous dollop of sour cream and a sprinkling of chopped cilantro. Squeeze lime over the top.
Red, Yellow, and Orange Pepper Salad with Tequila-Lime Dressing
Source: Sunday Soup
3 tablespoons olive oil
3 tablespoons fresh lime juice
1 teaspoon grated lime zest
1 1/2 tablespoons tequila
1/4 teaspoon kosher salt
1/4 teaspoon red pepper flakes
1 garlic clove, smashed and peeled
1 medium red bell pepper
1 medium yellow bell pepper
1 medium orange bell pepper
mixed greens
2 teaspoons chopped cilantro
kosher salt
freshly ground pepper
Whisk together the olive oil, lime juice and zest, tequila, salt and red pepper flakes in a small, non-reactive bowl. Add the smashed garlic clov.
Stem the peppers and halve them lengthwise. Remove and discard the seeds and membranes. Cut halves into 1/4 inch thick julienne strips. Put peppers in a large nonreactive bowl and toss with the dressing. Marinate for 30 minutes at room temperature.

When ready to serve, remove and discard the smashed garlic clove from the marinated peppers. Add the lettuce and cilantro to the bowl and toss to combine. Season salad generously with salt and pepper.


No comments: