Heya folks,

I was talking to my young friend who housesits my house when I am on a
contract away from home. She is a "foodie" in her own right, and she
and I were talking about the upcoming cook-in here.

We got on the subject of drinks, and maybe a specialty drink
especially for the cook-in. She likes to play with flavors, and we
started thinking about one that would incorporate the flavors of New
Mexico, and the Southwest. We are thinking alcoholic drinks
here...maybe a cocktail..
She was thinking chiles, and maybe even fresh Hatch chiles, but was
also looking at the idea of dried red chiles.

I started playing around with the idea in my head as well, and was
trying to think of the flavors associated with the Southwest, other
than chiles. Especially those that would work well in some alcoholic
drink.

Any of you that are from the Southwest, or are familiar with the
flavors that are so prevalent here, got ideas?

Christine

Christine Dabney > wrote:

>I started playing around with the idea in my head as well, and was
>trying to think of the flavors associated with the Southwest, other
>than chiles. Especially those that would work well in some alcoholic
>drink.

>Any of you that are from the Southwest, or are familiar with the
>flavors that are so prevalent here, got ideas?

Pine nuts, squash, tobacco, cactus, blue corn, sage, mesquite.

Not sure how that works in an alcoholic drink. The native
New Mexicans did not drink alcohol (although it existed
further south).

Steve

Christine Dabney wrote:
> Heya folks,
>
> I was talking to my young friend who housesits my house when I am on a
> contract away from home. She is a "foodie" in her own right, and she
> and I were talking about the upcoming cook-in here.
>
> We got on the subject of drinks, and maybe a specialty drink
> especially for the cook-in. She likes to play with flavors, and we
> started thinking about one that would incorporate the flavors of New
> Mexico, and the Southwest. We are thinking alcoholic drinks
> here...maybe a cocktail..
> She was thinking chiles, and maybe even fresh Hatch chiles, but was
> also looking at the idea of dried red chiles.
>
> I started playing around with the idea in my head as well, and was
> trying to think of the flavors associated with the Southwest, other
> than chiles. Especially those that would work well in some alcoholic
> drink.
>
> Any of you that are from the Southwest, or are familiar with the
> flavors that are so prevalent here, got ideas?

Bloody marys, or perhaps - depending on tastes<g> - bloody Caesars.


--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

On 30 Jul 2007 03:33:14 GMT, Blinky the Shark >
wrote:

>Christine Dabney wrote:

>>
>> Any of you that are from the Southwest, or are familiar with the
>> flavors that are so prevalent here, got ideas?
>
>Bloody marys, or perhaps - depending on tastes<g> - bloody Caesars.

That was one of the first things that came to mind.
I am also wondering about ideas along the margarita route, so to
speak.

I am thinking that chiles might be the flavor that we use..but a part
of me wishes I could use other southwestern flavors too. I am
thinking limes in some way might be good too.

Christine

Christine Dabney wrote:
> Heya folks,
>
> I was talking to my young friend who housesits my house when I am on a
> contract away from home. She is a "foodie" in her own right, and she
> and I were talking about the upcoming cook-in here.
>
> We got on the subject of drinks, and maybe a specialty drink
> especially for the cook-in. She likes to play with flavors, and we
> started thinking about one that would incorporate the flavors of New
> Mexico, and the Southwest. We are thinking alcoholic drinks
> here...maybe a cocktail..
> She was thinking chiles, and maybe even fresh Hatch chiles, but was
> also looking at the idea of dried red chiles.
>
> I started playing around with the idea in my head as well, and was
> trying to think of the flavors associated with the Southwest, other
> than chiles. Especially those that would work well in some alcoholic
> drink.
>
> Any of you that are from the Southwest, or are familiar with the
> flavors that are so prevalent here, got ideas?
>
> Christine

It's not really Southwest, but rather Spanish... How about a homemade
Sangria for folks who prefer wine?

kili

Christine Dabney > wrote:
>Heya folks,
>
>I was talking to my young friend who housesits my house when I am on a
>contract away from home. She is a "foodie" in her own right, and she
>and I were talking about the upcoming cook-in here.
>
>We got on the subject of drinks, and maybe a specialty drink
>especially for the cook-in. She likes to play with flavors, and we
>started thinking about one that would incorporate the flavors of New
>Mexico, and the Southwest. We are thinking alcoholic drinks
>here...maybe a cocktail..

Gotta be lime in it.

>She was thinking chiles, and maybe even fresh Hatch chiles, but was
>also looking at the idea of dried red chiles.

Chile beer.

>I started playing around with the idea in my head as well, and was
>trying to think of the flavors associated with the Southwest, other
>than chiles. Especially those that would work well in some alcoholic
>drink.

Pico de Stolichnaya.

>Any of you that are from the Southwest, or are familiar with the
>flavors that are so prevalent here, got ideas?

Tequila, darlin'. Corrected nectar of the agave.

Sans worms.

Those are for the flautas.

--Blair

"Christine Dabney" > wrote in message
...
> Heya folks,
>
> I was talking to my young friend who housesits my house when I am on a
> contract away from home. She is a "foodie" in her own right, and she
> and I were talking about the upcoming cook-in here.
>
> We got on the subject of drinks, and maybe a specialty drink
> especially for the cook-in. She likes to play with flavors, and we
> started thinking about one that would incorporate the flavors of New
> Mexico, and the Southwest. We are thinking alcoholic drinks
> here...maybe a cocktail..
> She was thinking chiles, and maybe even fresh Hatch chiles, but was
> also looking at the idea of dried red chiles.
>
> I started playing around with the idea in my head as well, and was
> trying to think of the flavors associated with the Southwest, other
> than chiles. Especially those that would work well in some alcoholic
> drink.
>
> Any of you that are from the Southwest, or are familiar with the
> flavors that are so prevalent here, got ideas?
>
> Christine
One of the tequila companies had a tasting here recently. They had olives
soaked in tequila and they put tequila in salsa for tasting, both
interesting... I'm thinking some kinda martini looking drink. Stick a baby
corn in it?
Edrena

>
> Not sure how that works in an alcoholic drink. The native
> New Mexicans did not drink alcohol (although it existed
> further south).
>
> Steve

Wrong, they made a beer from corn.

> wrote in message
ps.com...
> >
>> Not sure how that works in an alcoholic drink. The native
>> New Mexicans did not drink alcohol (although it existed
>> further south).
>>
>> Steve
>
> Wrong, they made a beer from corn.

Dos Equis?
Dos XX?
;-)
Dee Dee

Christine Dabney wrote:
> Heya folks,

>
> I started playing around with the idea in my head as well, and was
> trying to think of the flavors associated with the Southwest, other
> than chiles. Especially those that would work well in some alcoholic
> drink.
>
> Any of you that are from the Southwest, or are familiar with the
> flavors that are so prevalent here, got ideas?

Cumin?

For drinks, the majority of people I know adore margaritas. I don't
like them except for Rick Bayless/Kay Hartman's recipe that has the top
shelf tequila and freshly squeezed lime juice. If you're lucky, someone
will bring a case or two of GOOD Mexican beer like Negra Modelo (not
that pale yellow stuff.)

Sangria (red or white) also goes well with most Southwestern foods.

gloria p

"Christine Dabney" > wrote in message
...
> Heya folks,
+
> She was thinking chiles, and maybe even fresh Hatch chiles, but was
> also looking at the idea of dried red chiles.
>
> Any of you that are from the Southwest, or are familiar with the
> flavors that are so prevalent here, got ideas?


Christine

SteveW, is correct in that it needs to be a tequila to say SW and a
Margarita fits the bill.

Save the real Tequila for sipping and use the Cuervo for
Margaritas. If you don't want to serve a "Traditional", make a mix base
and then lay out small bowls of various fruits, cracked ice, a mudder
and a shaker and let the folks make their own. Have a blender for the
Slurpee crowd to use

Other choices might be Kahula( Lots of "classical new Oldies" can be made
with this one: Mexican Mother, Latin Lover, Mexican Grasshopper, Mexican
Banger, Mexican Expresso, The Bull), Sangrita ( there is your chilies),
Sangria for the wine crowd and the Bloody Maria for the next morning with a
pepper instead of a celery stick.

Red Beer is another hangover "cure", a can of spicy Ro-Tel poured in a
beer, prefereably one that was not out overnight with butts in it or worse;
chew.

"Gunner" > wrote in

> Save the real Tequila for sipping and use the Cuervo for
> Margaritas. If you don't want to serve a "Traditional", make
> a mix base and then lay out small bowls of various fruits,
> cracked ice, a mudder and a shaker and let the folks make
> their own. Have a blender for the Slurpee crowd to use

Sounds good.

"Puester" > wrote in message
...
> Christine Dabney wrote:
>> Heya folks,
>
>>
>> I started playing around with the idea in my head as well, and was
>> trying to think of the flavors associated with the Southwest, other
>> than chiles. Especially those that would work well in some alcoholic
>> drink. Any of you that are from the Southwest, or are familiar with the
>> flavors that are so prevalent here, got ideas?
>
> Cumin?
>
> For drinks, the majority of people I know adore margaritas. I don't like
> them except for Rick Bayless/Kay Hartman's recipe that has the top shelf
> tequila and freshly squeezed lime juice. If you're lucky, someone will
> bring a case or two of GOOD Mexican beer like Negra Modelo (not that pale
> yellow stuff.)
>
> Sangria (red or white) also goes well with most Southwestern foods.
>
> gloria p

I'll bring a coupla six packs from post for something less than y'all pay
for it. And I like it too. A dark beer with a nice crisp finish. Doesn't
take like fermented cough syrup. And nice little bottles are just my size.
Edrena

Puester > wrote:
>For drinks, the majority of people I know adore margaritas. I don't
>like them except for Rick Bayless/Kay Hartman's recipe that has the top
>shelf tequila and freshly squeezed lime juice. If you're lucky, someone
>will bring a case or two of GOOD Mexican beer like Negra Modelo (not
>that pale yellow stuff.)

Margaritas are very touchy. Most are just sour. Once in
a while, you get a good batch of lime juice and the right
proportions lined up, and they're refreshing.

--Blair

On Mon, 30 Jul 2007 20:41:14 -0700, "Gunner" >
wrote:


>Save the real Tequila for sipping and use the Cuervo for
>Margaritas. If you don't want to serve a "Traditional", make a mix base
>and then lay out small bowls of various fruits, cracked ice, a mudder
>and a shaker and let the folks make their own. Have a blender for the
>Slurpee crowd to use

If I make margaritas, it will be Kay's Margaritas...

Christine

On Tue, 31 Jul 2007 05:03:56 GMT, Blair P. Houghton > wrote:


>Margaritas are very touchy. Most are just sour. Once in
>a while, you get a good batch of lime juice and the right
>proportions lined up, and they're refreshing.
>
> --Blair

You haven't had Kay Hartman's margaritas, have you?

Christine

"Christine Dabney" > wrote in message
...
> On Mon, 30 Jul 2007 20:41:14 -0700, "Gunner" >
> wrote:
>
>
>>Save the real Tequila for sipping and use the Cuervo for
>>Margaritas. If you don't want to serve a "Traditional", make a mix base
>>and then lay out small bowls of various fruits, cracked ice, a mudder
>>and a shaker and let the folks make their own. Have a blender for the
>>Slurpee crowd to use
>
> If I make margaritas, it will be Kay's Margaritas...
>
> Christine

and what is in Kay's Margaritas, pray tell?

Christine Dabney wrote:
> On Tue, 31 Jul 2007 05:03:56 GMT, Blair P. Houghton > wrote:
>
>
>> Margaritas are very touchy. Most are just sour. Once in
>> a while, you get a good batch of lime juice and the right
>> proportions lined up, and they're refreshing.
>>
>> --Blair
>


Bar mix is just plain nasty. Freshly squeezed lime juice is the only
way to go for a good drink.

gloria p

On Tue, 31 Jul 2007 08:21:35 -0700, "Gunner" >
wrote:

>
>"Christine Dabney" > wrote in message
.. .
>> On Mon, 30 Jul 2007 20:41:14 -0700, "Gunner" >
>> wrote:
>>
>>
>>>Save the real Tequila for sipping and use the Cuervo for
>>>Margaritas. If you don't want to serve a "Traditional", make a mix base
>>>and then lay out small bowls of various fruits, cracked ice, a mudder
>>>and a shaker and let the folks make their own. Have a blender for the
>>>Slurpee crowd to use
>>
>> If I make margaritas, it will be Kay's Margaritas...
>>
>> Christine
>
>and what is in Kay's Margaritas, pray tell?
>

I have been trying to google for the recipe, but for some odd reason
right now, google isn't being cooperative. I have googled for it
before, and found it readily, but it's not showing up today.

Anyone else have any better luck at posting Kay's recipe? I want it
too, as I might want to make the margaritas.

Christine

Steve Wertz > wrote:

>I love the juice from the cans of Ro-Tel tomatoes. Do they make
>a drink/mixer of some sort?

From time to time one of the farmers at the local market sells
fresh tomato juice. It is packed in a jar, and completely separates --
very unattractive looking until you shake it. But, goddamn it
makes a great Mary.

Steve

On Jul 31, 9:21 am, "Gunner" > wrote:
> "Christine Dabney" > wrote in message
> >>Save the real Tequila for sipping and use the Cuervo for
> >>Margaritas. > > If I make margaritas, it will be Kay's Margaritas...
>
> > Christine
>
> and what is in Kay's Margaritas, pray tell?

This is Kay's post:

The recipe given here is modified from one in _Mexican Kitchen_ by
Rick Bayless. Rick Bayless calls it Frontera's Gold Martarita. I
won't because it isn't anymore.

Kay


Margarita


1 2/3 cup Sauza Comemorativo tequila
1/4 cup Grand Marnier
1/2 cup lime juice
1 teaspoon finely grated lime zest
1/4 cup sugar
Lime wedges
Coarse salt


1. Steeping the margarita mixture. Mix the tequila, Grand Marnier,
lime juice, lime zest, and sugar in a glass or plastic pitcher until
the sugar dissolves. Cover and refrigerate at least 2 hours (but no
more than 24 hours). Strain into another pitcher.


2. Finishing and serving the margaritas. Rub the rims of 8 6- to
8-ounce glasses with a lime wedge, then dip the rims in a dish of
coarse salt. Serve the margaritas on the rocks in the prepared
glasses.




Christine

On Jul 29, 8:50 pm, Christine Dabney > wrote:

> Any of you that are from the Southwest, or are familiar with the
> flavors that are so prevalent here, got ideas?
>
> Christine

I think any of the aguas frescas would work, but especially agua de
sandia, since you're in the shadow of the Sandias. Here's a sample:

3 cups diced seedless watermelon
10 cups water
1/3 cup sugar or to taste

Just puree everything, add the alcohol of your choice and chill it
well ahead of time. Ice would dilute it.

You could also make something similar with papaya and lime juice,
pineapple and lime juice, maybe even cactus fruit if you could find
some.

David

Christine Dabney wrote:

>
> Anyone else have any better luck at posting Kay's recipe? I want it
> too, as I might want to make the margaritas.
>

Kay's post said:

The recipe given here is modified from one in _Mexican Kitchen_ by
Rick Bayless. Rick Bayless calls it Frontera's Gold Martarita. I
won't because it isn't anymore.

Kay

Margarita

1 2/3 cup Sauza Comemorativo tequila
1/4 cup Grand Marnier
1/2 cup lime juice
1 teaspoon finely grated lime zest
1/4 cup sugar
Lime wedges
Coarse salt

1. Steeping the margarita mixture. Mix the tequila, Grand
Marnier, lime juice, lime zest, and sugar in a glass or plastic
pitcher until the sugar dissolves. Cover and refrigerate at least
2 hours (but no more than 24 hours). Strain into another pitcher.

2. Finishing and serving the margaritas. Rub the rims of 8 6- to
8-ounce glasses with a lime wedge, then dip the rims in a dish of
coarse salt. Serve the margaritas on the rocks in the prepared
glasses.

gloria p

"dtwright37" > wrote in message
ups.com...
> On Jul 29, 8:50 pm, Christine Dabney > wrote:
>
>> Any of you that are from the Southwest, or are familiar with the
>> flavors that are so prevalent here, got ideas?
>>
>> Christine
>
> I think any of the aguas frescas would work, but especially agua de
> sandia, since you're in the shadow of the Sandias. Here's a sample:
>
> 3 cups diced seedless watermelon
> 10 cups water
> 1/3 cup sugar or to taste
>
> Just puree everything, add the alcohol of your choice and chill it
> well ahead of time. Ice would dilute it.
>
> You could also make something similar with papaya and lime juice,
> pineapple and lime juice, maybe even cactus fruit if you could find
> some.
>
> David
>
We got cacti cactilatin' every darn where. I sling some cacti fruit in the
freezer. Just for the fun of it. I'll scorch off the spines first tho.
Edrena

> wrote:

> On Jul 31, 9:21 am, "Gunner" > wrote:
> > "Christine Dabney" > wrote in message
> > >>Save the real Tequila for sipping and use the Cuervo for
> > >>Margaritas. > > If I make margaritas, it will be Kay's Margaritas...
> >
> > > Christine
> >
> > and what is in Kay's Margaritas, pray tell?
>
> This is Kay's post:

I've made these ever so often, it is still the perfect Margarita . thank
you Kay.

Petra in Hamburg, Germany
(keeping the Herradura silver to sip on)

On Sun, 29 Jul 2007 19:50:09 -0600, Christine Dabney
> wrote:

snippage

>We got on the subject of drinks, and maybe a specialty drink
>especially for the cook-in. She likes to play with flavors, and we
>started thinking about one that would incorporate the flavors of New
>Mexico, and the Southwest. We are thinking alcoholic drinks
>here...maybe a cocktail..
>She was thinking chiles, and maybe even fresh Hatch chiles, but was
>also looking at the idea of dried red chiles.

more snippage

>
>Christine

I snagged this off Chowhound.com.
It's a starting point and something we could work off of, and make it
our own.

Creating a new drink should make for an interesting cookin'


Extra-Spicy Bloody Maria
By Kate Ramos
The ultimate hangover cocktail, a good Bloody Mary makes everything
better. Here we switch it up with chile-infused tequila and pickled
jalapeños.
Makes: 1 drink
Ingredients
2 ounces chile-infused tequila
4 ounces tomato juice
1/2 teaspoon freshly grated horseradish
3 dashes Worchestershire sauce
3 dashes hot sauce (such as Tabasco)
1/2 teaspoon pickled jalapeño juice
Pinch of kosher salt
Pinch of freshly ground black pepper
Generous squeeze of fresh lemon juice
Pinch of celery seeds
1 pickled jalapeño
Instructions
1. Combine everything except the pickled jalapeño in a cocktail
shaker with ice (you can even add a few carrots for good measure).
2. Shake well to blend, and then strain over fresh ice into a
highball glass.
3. Garnish with pickled jalapeño. Serve.

Chile-Infused Tequila

Adapted from Brian McGrory from Public Restaurant

What to buy: Look for small, dried red chile peppers; if you can't
find them, substitute fresh serranos.
Time/Servings
Total Time: Under 5 mins, plus 1 to 2 days for infusing
Active Time: Under 5 mins
Makes: 1 (750 milliliter) bottle
Ingredients
6 small, dried red chiles, halved lengthwise, seeds removed
1 (750 milliliter) bottle 100 percent agave tequila
Instructions
1. Place red chiles in tequila. Allow to infuse for 1 to 2 days.

Let the party begin!!

Koko
---
http://www.kokoscorner.typepad.com
updated 7/30

"There is no love more sincere than the love of food"
George Bernard Shaw

On Thu, 02 Aug 2007 19:36:28 -0700, Koko wrote:


>I snagged this off Chowhound.com.
>It's a starting point and something we could work off of, and make it
>our own.
>
>Creating a new drink should make for an interesting cookin'
>
>
>Extra-Spicy Bloody Maria

Hmm....looks like I had better pick up some tequila a few days early,
to let it infuse with chiles.

These plus Kay's Margaritas should make for a VERY interesting
cook-in! Plus, I have limoncello ripening... If Readah thought my
limoncello last time was good, wait til she has it this time!!!!

How close to the house did you say you were staying? If we do much
experimenting with drinks, you might need to stay here...LOL.

Christine

On Thu, 02 Aug 2007 21:04:34 -0600, Christine Dabney
> wrote:

>On Thu, 02 Aug 2007 19:36:28 -0700, Koko wrote:
>
>
>>I snagged this off Chowhound.com.
>>It's a starting point and something we could work off of, and make it
>>our own.
>>
>>Creating a new drink should make for an interesting cookin'
>>
>>
>>Extra-Spicy Bloody Maria
>
>Hmm....looks like I had better pick up some tequila a few days early,
>to let it infuse with chiles.
>
>These plus Kay's Margaritas should make for a VERY interesting
>cook-in! Plus, I have limoncello ripening... If Readah thought my
>limoncello last time was good, wait til she has it this time!!!!
>
>How close to the house did you say you were staying? If we do much
>experimenting with drinks, you might need to stay here...LOL.
>
>Christine

Just a couple of miles, but that's what DH is for, the designated
driver. ;-)

Koko
---
http://www.kokoscorner.typepad.com
updated 7/30

"There is no love more sincere than the love of food"
George Bernard Shaw

Koko wrote:
> On Thu, 02 Aug 2007 21:04:34 -0600, Christine Dabney
> wrote:

>>How close to the house did you say you were staying? If we do much
>>experimenting with drinks, you might need to stay here...LOL.
>>
>>Christine
>
> Just a couple of miles, but that's what DH is for, the designated
> driver. ;-)

Guy rolls out of a bar all staggery. The cops see him and start
observing. He comletes a wobbly trip to his car, and fumbles around
trying to get his keys out and into the lock. He clumsily falls into
the driver's seat and eventually gets the car started. He drives off,
slowly and cautiously, but in a straight line. The cops pull him over a
couple of blocks away. He pretty instantly gets himself acting
straight, and even passes a couple drunk tests and blows no alcohol on
the breathalyzer. The cops can't figure him. But they have no grounds
to detain him further. They ask him how the hell he's able to pull that
off. He says, "Well, a while ago my buddies and I decided to drop the
designated driver thing in favor of a new idea. We all drive to and
from the saloon and one of us is the designated decoy."


--
Blinky RLU 297263
Killing all posts from Google Groups.
Except in Thunderbird, which can't filter that well.
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html