Here are some recipes with an alcoholic kick to keep you warm this winter! (Sure, the alcohol may cook out, but we can still imagine, right?)
Rum Black Bean Soup:
4 cups dried Black Beans
1/4 cup Olive Oil
4 garlic cloves, minced
1 cup chopped onion
1 1/2 tablespoon salt
- Rinse off dried beans in a colander. Then cover with water and soak overnight.
- After soaking, make sure beans are covered with water, and bring to a boil and turn down to simmer. Next add garlic and onions.
- Simmer 2-3 hours until beans are done.
- To serve, place slice of lemon in bottom of the bowl and add soup, top with sour cream and float rum on top.
- The soup can be made ahead and reheated. Add lemon, sour cream and rum always right before serving.
Tequila Lime Shrimp:
1 ounce of tequila
Juice of 1 Lime
2 teaspoons minced garlic
1 dash of pepper
1/2 teaspoon red pepper chili flakes
2 Tablespoons chopped parsley
12 – medium shrimp, deveined, tails removed
Tequila-Lime yogurt dressing:
1/2 cup plain Greek yogurt
1/2 teaspoon of tequila
1/4 teaspoon of lime juice
1/4 teaspoon of garlic powder
1/4 teaspoon of chipotle chilies or just a couple drops
of sriracha sauce to taste
1/4 teaspoon of cilantro (Coriander) optional
- In a bowl, mix tequila, lime juice, garlic, black pepper, and parsley. Place in a plastic bag or bowl, add shrimp, and refrigerate for at least an hour or up to 24 hours.
- Drain marinade and divide shrimp among four skewers. Place skewers on a hot grill and cook until pink for about 2 to 3 minutes per side
- Mix all dressing ingredients in a bowl. Use as a dip for appetisers
Bourbon Duck Breast with Apples:
Juice of 1 lemon
2 firm apples red apples
approximately 2 duck breast
3 tbsp duck fat
1 tbsp brown sugar
1/2 cup bourbon
2 tbsp finely chopped orange zest
- Squeeze lemon juice into a bowl. Slice apples into quarter moons about 1/8 inch thick. Do not peel. Drop each slice into lemon juice and make sure all sides are coated to avoid browning.
- Score the duck breasts by cutting an X into the skin. Heat a large saute pan over high heat for 1 to 2 minutes. Add duck breasts, skin side down; lower heat to medium and cook for 5 to 8 minutes, until golden brown. Turn over and cook for another 2 to 4 minutes, depending on how you like your duck. Remove duck breasts and place on a plate to collect the drippings. Let them rest for 5 to 10 minutes. Pour off all but 3 tablespoons of fat from the pan.
- Cook apples over medium heat in remaining duck fat (do not crowd apples). Brown them lightly on both sides. When you have flipped them, sprinkle brown sugar over pan and swirl to combine while apples continue to cook for 1 to 2 minutes. Remove apples and place on a paper towel.
- Pour bourbon, leftover duck jus, and orange zest into pan and turn heat to high. sprinkle a pinch of sea salt in pan and boil until mixture has cooked down by two-thirds.
- Slice duck breast pieces roughly the same width as apples. To serve, make a rosette of alternating slices of duck breast and apple in center of each plate. Spoon a small amount of reduced sauce over each piece of duck.