Cucumber Jalapeno Margaritas

Happy Friday!

Time for a Margarita, and this one is well deserved. 

Today I dove head first into Sea Salt production for my Cucina Valentina Etsy store, determined to add a variety of infused Sea Salts to my Kitchen Essentials line.  Two of my favorite flavors are smoky chipotle and bright, zesty lime.  I may be Italian, but, oh, how I love my Mexican food.  I can think of dozens of ways to use a chipotle lime salt - and I intend to share them all right here.

I soon discovered that this endeavor is extremely labor intensive.  There's the zesting and the squeezing, then the low-temp baking and then the grinding... 

The end result is amazing, and I'm not complaining, but after zesting a literal bushel of limes, I am ready for a refreshing libation!

This is a truly delicious margarita, as the cucumber gives it a burst of freshness and the jalapeno, the perfect kick.  Thank you to Michael Symon for the inspiration.

Cheers!

Cucumber Jalapeno Margaritas

Ingredients:

1/2 C fresh squeezed lime juice
1/2 C Tequila
1/4 C Grand Marnier
1/4 C agave nectar

Jalapeno and cucumber, thin sliced

Chipotle Lime Sea Salt

Directions:

Wet rim of glasses with a lime wedge then dip and roll into a shallow plate of chipotle salt until rim is coated.

Combine the first four ingredients in an ice filled shaker and shake vigerously.  Strain into glasses and garnish with cucumber and jalapeno.

For stronger cucumber/jalapeno flavor, mix all ingredients in a pitcher and refrigerate at least an hour before serving.

Serves 2 large or 4 small


Adapted from Michael Symon - Food Network

Chorizo Stuffed Acorn Squash

Nothing symbolizes the coming of winter like squash.  They arrive in the grocery store late summer in a variety of interesting shapes and shades of autumn colors that will pique OCD in even the most self disciplined of shoppers.  You cant buy just one!

And why should you?  They are relatively cheap, make great decorations and will last for literally a month on the counter.

And that's the beauty of the versatile winter squash.  They are hearty, filling and delicious, and by baking, roasting, mashing, whipping or sauteing, can be transformed into any number of dishes from main courses to desserts.

One Acorn squash is perfect for two.  I will stuff them with whatever I have in the fridge, but this quick Mexican version is an easy favorite.

Chorizo Stuffed Acorn Squash

Ingredients

2 acorn squash, halved
12 oz chorizo
1 celery stalk
1/2 red bell pepper
2 shallots
3 cloves garlic
1 jalapeno
1 T oregano
1 t cumin
1/4 C tequila
4 oz can tomato sauce
1/4 C golden raisins
1/4 C pistachios
1 t fajita seasoning
garlic infused olive oil
cheddar cheese
cilantro

Directions

Cut squash into horizontal halves.  You may need to trim the stem and bottom point so they sit flat.  Spritz with garlic infused olive oil and sprinkle flesh with fajita seasoning.  Place cut side down on a foil lined baking sheet and bake 30 - 40 minutes at 350 until flesh is just tender. 


While squash is baking, cook chorizo in a large skillet over medium high heat, breaking up into tiny pieces.  Add chopped celery, bell pepper, shallot, jalapeno, garlic and a few grinds of pepper and continue cooking until vegetables soften.  De glaze with tequila then cook until mostly evaporated.  Add oregano, cumin, tomato sauce, raisins and pistachios.  Cook until nice and thick.  Taste for seasoning and add salt and pepper if needed.

Flip squash over on baking sheet, fill cavity with chorizo mixture, top with cheddar cheese and bake at 350 for 15 - 20 minutes until the cheese is melted.

Top with Lemon Chipotle Crema (recipe below) and cilantro.

Lemon-Chipotle Crema

  

Ingredients

 

1/2 C Fage non-fat Greek yogurt
1/2 C mayonnaise
1 - 4 T Cashew Milk
1 t honey
Juice and zest of 1 lemon
1/2 t chipotle chili powder
salt and pepper to taste  

Directions

Whisk all ingredients until well blended.