Margarita Ice Cream

This is a recipe from British chef Nigella Lawson. A margarita flavor treat with the flavors of tequila, orange flavored liqueur and a creamy custard base. Serves 8


Ingredients:
  • 1 and 1/2 cups plus 2 tbs heavy cream
  • 6 large egg yolks
  • 1 and 3/4 cups sweetened condensed milk
  • 7 tbs of tequila
  • 2 tbs orange-flavored liqueur. such as triple sec, Gran Marnier or Cointreau.
  • juice of 6 limes
  • zest from 1 lime
Directions:
  • Make a custard by heating the cream (do not boil) in a medium saucepan.
  • Whisk it very slowly into the egg yolks in a medium bowl.
  • Pour the mixture back into a clean sauce pan.
  • Cook, stirring constantly, until thickened, about 4 minutes. Do not let boil.
  • Pour mixture into a clean bowl and leave to cool a little.
  • Stir in the condensed milk, tequila and orange flavored liqueur, lime juice and zest, and let cool completely.
  • Pour mixture into a container with a tight fitting lid and freeze for at least 4 hours.
  • Serve in margarita glasses rimmed with sugar.

Mexican Roasted Pork Tacos with Chili Sauce


This is a spicy south of the border recipe that is great sliced and served with rice or shredded and used as a taco filling. It also uses onions marinated for a short time in beet juice which gives the great flavor and a strikingly beautiful appearance.

Ingredients:
  • 2 tbs canola oil or lard (lard is traditionally used in Mexican cooking)
  • 2 lb pork tenderloin, all fat removed
  • 1 onion, sliced, allowed to marinate in  canned beet juice for 2 minutes
  • 1 clove garlic, minced
  • 1 ripe avocado peeled and sliced
  • 1 cup tomato sauce
  • 1 tsp cumin
  • Kosher salt and fresh cracked black pepper to taste
  • 1 tsp oregano
  • 1 tsp crushed red pepper flakes
  • 1 tsp chili powder
  • small bunch of cilantro, chopped roughly for garnish.
  • 1/2 lb of Mexican white cheese or sharp white cheddar for garnish.
Directions:
  • In a saute pan and the oil and saute the onion and garlic using medium heat until soft and fragrant.
  • Add tomato sauce, cumin, oregano, red peppers, chili powder and season with salt and pepper. Simmer using low heat for 15 minutes.
  • Place pork in baking dish and pour sauce over it, turning the pork with tongs to make sure that it is covered completely with the sauce.
  • Add the sliced onions to the canned beet juice and allow to sit for about 3 minutes.
  • Peel and slice the avocados and drizzle them with a little lemon or lime juice to retain color.
  • Cover the dish with foil and bake pork for about 1 hour at 350 degrees.
  • Cut pork into slices and spoon sauce over.
  • Garnish with avocado onions and cilantro.


Mexican Tortilla Soup

This is an authentic preparation of this Mexican classic. It uses the combination of lemon and lime to elevate the taste.

Ingredients:
  • 6 cups of chicken stock
  • Juice of 1 lemon
  • 2 tbs chopped cilantro
  • Pinch of crushed red pepper flakes
  • 1 canned mild green chili, minced
  • 1 tbs anato powder
  • 2 tbs of red chili puree
  • 1/4 cup of canola oil
  • 6 corn tortillas, cut into thin strips
  • 1 cup cooked chicken, cut into thin strips
  • 1/2 cup cooked pork, cut in to thin strips
  • 3 scallions, chopped. White and green parts
  • 1 unpeeled lime finely chopped
Directions:
  • In a large sauce pan heat the chicken stock and add the lemon juice, cilantro, red pepper and chilies, chili puree and anato powder.
  • Simmer, uncovered over low heat for about 15 minutes.
  • Right before serving, fry tortilla strips in hot oil until lightly browned and crispy. Drain on paper towels.
  • Add tortilla strips, shredded chicken, shredded pork, scallions and chopped lime to hot soup
  • Serve at once.