Any good appetizer/entree recipes made with tequila?

Tequila Tri-Tip





3 to 4 pounds beef tri-tip with most fat trimmed off (a little on the bottom side is good)


3 Tbsp tequila


2 Tbsp sesame oil


2 Tbsp Dijon mustard


1 Tbsp balsamic vinegar


2 cloves minced garlic


1 tsp salt


1 tsp black pepper





Mix tequila, sesame oil, Dijon mustard, balsamic vinegar, garlic, salt, and pepper in a small bowl and place in a large zip-top bag with tri-tip. Marinate at least two hours before desired grilling time.





Grilling Method: Pre-heat gas grill to 400 degrees F. Place meat on grill top-side down for 3-4 minutes for nice grill marks. Flip over and reduce heat slightly - close lid, if possible. To be prepared for flare-ups, keep an open beer by the grill and use as a 'fire extinguisher.' If no flare-ups occur, then enjoy the beer yourself! Cook for 20-25 minutes or until meat thermometer inserted in center reads 135-140 degrees F. for medium.





Tequila Creamy Pasta





2 tbsp butter


1 large onion, thinly sliced


3 tbsp dried basil


3 tbsp minced garlic


1 cup half-and-half cream


1 28 oz tin peeled tomatoes pureed (or use equivalent fresh tomatoes)


Salt and freshly-ground pepper to taste


1/2 cup 100% agave blanco tequila


Spaghetti for four





Melt the butter in a frying pan. Add onion and cook until clear. Add pureed tomatoes, basil, salt, pepper, garlic. Cook at medium-low heat for 20 minutes, until thickened. Add cream and simmer while you...


Cook the spaghetti (pasta). Add 1/2 cup tequila to sauce. Cook for several minutes more, then serve on spaghetti. Top with grated parmesan cheese.








Tequila Bread Pudding





Pudding:


3/4 c. granulated sugar


1/2 loaf day-old French bread, cut into half-inch slices then divided in half


2 T butter, melted


3/4 c. diced pineapple


3/4 c. chocolate chips


3 eggs, beaten


2 c. milk


1/4 c. tequila


1/4 c. Kahlua


1 T vanilla extract


1 c. heavy whipping cream


2 T granulated sugar


Cajeta sauce (see below)


Confectioners' sugar


Cajeta sauce:


1 qt. milk


Pinch of baking soda


2 c. sugar


2 T cornstarch


1/4 c. cold water





To prepare bread pudding, place sugar in a saucepan over medium-high heat and cook, stirring occasionally, until the sugar becomes a light golden color. Pour into a 9x9-inch ceramic or glass baking dish and tilt the pan to evenly coat the bottom and sides with sugar. Set aside to cool. Line the pan with bread slices and drizzle butter evenly over the bread. Scatter pineapple and chocolate chips over top. In a mixing bowl, whisk together eggs, milk, tequila, Kahlua, and vanilla. Pour mixture over the bread and let stand at room temperature for 30 minutes, or until the bread has fully absorbed the liquid. Preheat oven to 350 degrees. Set baking dish in a large roasting pan, filling with enough water to reach one inch up the sides of the dish. Bake until pudding is firm, about 50 minutes to an hour. Remove from oven and place on a cooling rack. Using a hand-held mixer, whip cream and sugar until stiff peaks form. Cover and refrigerate until ready to serve. To prepare sauce, place milk in a saucepan over medium heat. Stir in baking soda and heat until almost boiling. Add one cup of sugar and stir until dissolved. Place remaining sugar in a skillet and melt slowly over low heat, stirring continuously until the sugar is amber colored. Slowly add caramelized sugar to milk mixture, stirring continuously with a whisk. In a small bowl, dissolve cornstarch in cold water, stirring until smooth. Gradually stir cornstarch mixture into milk mixture and cook over low heat at a slow boil until mixture thickens, about 30 minutes. Set aside to cool. To serve: When pudding has cooled 20鈥?0 minutes and is still warm, cut into squares and place in shallow soup bowls. Spoon Cajeta sauce around squares and top with a dollop of whipped cream. Sift confectioners' sugar over each dessert. Serves 6鈥?.Any good appetizer/entree recipes made with tequila?
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