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Tequila Cough Medicine

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Painted_Mug

Here’s my recipe to cure a cough, found in the final chapter
” TEQUILA FOR WHATEVER AILS YOU! ” of my book ¡VIVA TEQUILA! A shot a day keeps the doctor away!

This tasty té de limón helped me feel better (or not feel the pain), soothed my cough, and put me to sleep. This recipe is for two servings: one for the patient, one for the nurse.

INGREDIENTS:

3 cups water
1 3-inch piece of cinnamon
2 fresh citrus leaves, optional
Peel of 1⁄2 lime, cut into thick strips
4 teaspoons honey (or less agave syrup)
1 juicy lime, cut in half
4 ounces tequila reposado
Ground cayenne to taste

DIRECTIONS:

Bring water to boil in a small saucepan, along with the cinnamon, citrus leaves, and lime peel; reduce heat. Simmer on medium heat for about 10 minutes until it turns a rich golden color. Meanwhile, place in each mug 2 teaspoons of honey, juice of half a lime, 2 ounces tequila, and cayenne to taste. Pour in enough of the cinnamon/citrus tea to fill each mug, stirring well to dissolve the honey. ¡Salud! To your health! Makes 2 servings.

Note: When fresh citrus leaves are not available, use more lime peel and add more fresh lime juice to the mug.

Para un catarro, un jarro, y si no se te quita, la botellita.
For a cough, a cup. The whole bottle, if that’s not enough.

Hangover Helpers

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tequila-4In Mexico, salt, lime, and plenty of chiles (or another shot of tequila) seem to be the ubiquitous prescription for the ill effects of a hangover, which Mexicans call by the picturesque names la cruda (raw) or sancochado (half-baked). When I once asked an elderly Mexican man what to do to relieve a hangover, he chuckled, “Si trais una cruda, ponte otra borrachera.” (If you have a hangover, get drunk again.)

Some recommend a cup of hot tea, especially yerbanís (Mexican mint marigold), estafiate (artemisia), or hierba buena (mint). Others suggest freshly squeezed orange juice spiced with chiles, or a tall glass of sparkling mineral water sprinkled liberally with salt and lots of fresh lime juice. Fresh papaya, doused with lime juice and dusted with salt and chile powder, is another purported cure, especially for easing gastric distress.

Two of the most traditional hangover remedies are Menudo, a spicy tripe and chile soup, and Vuelve a la Vida, the name for a picante seafood cocktail guaranteed to bring you back to life.

You’ll find all these Hangover Helpers and more in my book !VIVA TEQUILA!

 

Imaginative Deviled Eggs

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Deviled EggsWhen made with imagination (and spice!), deviled eggs are a welcome reprieve from standard, carb-laden party fare. Create your own signature versions! These stuffed delights lend themselves easily to various flavorings and unexpected surprises—think of your favorite ethnic cuisines and celebrate their ingredients and culinary traditions.

Garnish your creations with fresh herb sprigs, edible flowers, colorful toppings and a sprinkling of paprika or other spices. Make your deviled eggs crunchy or creamy—be as devilish as you dare.

INGREDIENTS:

12 hard-boiled eggs, cooled and peeled
5 tablespoon(s) mayonnaise (or part sour cream, creamy salad dressing or thick Greek yogurt)
1 tablespoon(s) mustard (Dijon, whole grain or flavored)
1 tablespoon(s) lemon juice (or white wine or white balsamic vinegar)
2 tablespoon(s) (or more) minced red, white or green onion (or part shallot or garlic)
2 tablespoon(s) minced parsley or other herb (tarragon, basil, oregano, cilantro, lemon thyme)
1 teaspoon(s) dry mustard (or other dried spices)
2 teaspoon(s) paprika (or part cayenne)
Salt and freshly ground pepper to taste (experiment with exotic salts and peppers)

DIRECTIONS:

Carefully cut eggs in half lengthwise with sharp knife. Remove and mash yolks with a fork, then add remaining ingredients.

Generously spoon or pipe filling into egg halves. Cover and chill. Garnish just before serving. May be made a day in advance.

VARIATIONS:

DEVIL WITH THE BLUE DRESS ON
Use blue-cheese dressing instead of mayonnaise. Omit the Dijon, but keep the dry mustard. Use slightly less lemon juice. Add green onion, minced parsley and chives and 2–3 tablespoons finely minced celery and red bell pepper. Garnish: paprika, blue-cheese bits, chives and crumbled bacon

MEXICAN DIABLOS
Flavor mayonnaise (part sour cream, optional) with canned chipotle in adobo to taste. Omit mustards, and add a scant tablespoon of tequila or lime juice, minced red onion, minced cilantro and dried oregano and cumin. Stir in a quarter cup grated cheddar (optional). Garnish: roasted pepitas, cayenne and chopped green onion

DIAVOLOS ITALIANOS
Flavor mayonnaise with pesto, roasted garlic, anchovies, sun-dried tomatoes or truffle oil. Omit mustards and use white wine or balsamic vinegar instead of lemon juice. Add onion or garlic, minced Italian parsley, basil or arugula and crushed cayenne. Garnish: anchovies, minced sun-dried tomatoes, capers, shredded Parmesan, parsley or basil

BOLLYWOOD DEVILS
Use part mayonnaise, part yogurt, flavored with 2 teaspoons hot curry powder and 2 tablespoons sweet pickle relish or mango chutney. Omit Dijon and use dry mustard. Add lemon juice, green onion, minced red bell pepper, serrano and chopped cilantro. Garnish: fresh green or dried coriander seeds or pink peppercorns, curry powder or paprika, cilantro sprig.

Á LA DIJONNAISE
Make homemade garlic or shallot mayonnaise (or crème fraîche) and add chunks of smoked trout. Use Dijon, lemon juice and zest, minced celery, parsley, lemon thyme and tarragon. Garnish: paprika, capers, anchovies, fried shallots

CZAR’S CAVIAR
Use a combination of mayonnaise and sour cream, and prepared horseradish instead of Dijon. Flavor with lemon juice, finely minced red onion and smoked salmon.Garnish: caviar or smoked salmon, minced red onion, dill.

CAJUN FIRECRACKERS
Use rémoulade sauce flavored with Zatarain’s Creole Mustard and spices instead of mayonnaise. Flavor with lemon juice, cayenne, minced celery, red onion and red bell pepper. Add chopped cooked shrimp or crawfish.Garnish: cayenne, minced red bell pepper, boiled shrimp or crawfish.