From Mike's Kitchen
Blenders, Booze & Bad Decisions: Confessions of an Indian Lakes Kitchen Foodie
Okay my Indian Lakers. We are going to have an Equipment Corner this month. I will introduce you to some of my kitchen gear that I cannot live without.
I will start with a confession. I am a complete kitchen and food snob. When it is time for a meal, I am my own worst critic. We must arm ourselves with the best implements of combat! I am going to propose that you spend some real money. I apologize up front, opt out at your discretion.
First is the Breville Blender, the worst hickey to justify with logic. This beast of a blender is so much fun to break out for margaritas, smoothies, purées, sauces, etc. But smashing Margs is what it does best! The Breville blender is a monster! No, I am not getting anything in return for saying that. It costs a fortune as far as blenders go - around $350 on Amazon, or use the Breville Super Q, $500 on Amazon.
But please! For the love of GOD above! Throw the Ninjas in the trash or give them to your college kids.
I have had countless people ask me what my secret is to my margaritas. Good news! As a reward for reading past the price tag for this blender, I am going to give you my simple recipes for margaritas.
Frozen Margaritas
Four large margaritas
1 can Bacardi Margarita frozen mix (limeade works too)
Ice
2/3-3/4 can Jimador Blanco Tequila
1/2 can Grand Gala Orange Liqueur
The frozen mix goes in the blender pitcher first. Smash it down. Fill the pitcher to about 60oz line with ice, almost full.
Fill the empty marg mix can to 2/3-3/4 with the tequila then pour it over the ice. Fill the can 1/2 with Grand Gala and pour it over the ice. Secure the lid on the pitcher. Hit the “smoothie” button and get your glasses ready. Salud!
Margarita on the Rocks/Mexican Martini
Equal parts fresh squeezed lime juice that has been sweetened to your liking with agave syrup, Jimador Blanco Tequila, Grand Gala Orange Liqueur. Yes, three equal parts. Mix well and pour over rocks. Or! Shake in a martini shaker with some ice then strain in to a martini glass. LETHAL and delish! You’ve been warned.
If you don’t wish to pop for the Breville, a Vitamix VX1 ($300 on Amazon ) is a close second. Vitamix is used in countless bars and restaurants. It’ll do the job. Just blend the margaritas substantially longer than you think necessary. Same finished product.
Next! Cuisinart Food Processors. Yes plural. You need a 14 cup one, $250 on Amazon, and a 3 cup one, $35 on Amazon.
We will use them both often. For example, you are now done buying bags of shredded cheese at the grocery store. They are full of powdered cardboard to keep the cheese from clumping. Ew! If you shred your own you can buy blocks of higher quality cheese, it will last longer, and you will still be ahead cost-wise. In the 14 cup processor, grate your cold block of cheese using the grater wheel attachment. If you desire a finer grated cheese (Parmesan), you will need to transfer the grated cheese from the processor in to a mixing bowl. Change out the grater wheel for the chopping blade. Then I usually put half of the grated cheese in and pulse it until I get the texture I want. Remove and repeat with the other half.
Now you deserve to get my MOST often requested recipe!
Caesar salad
Four large side salads
3-4 cloves garlic
1 egg yolk
2 tsp Reese anchovy paste
(HEB sells it)
2 tsp Worcestershire sauce
1 tsp hot sauce (Cholula)
2 tsp red wine vinegar
1 tsp fresh ground black pepper
Pinch of salt
2/3 cup fine grated Parmesan, split
3/4-1 cup extra virgin olive oil
1 large head of romaine, chopped
1/3-1/2 cup Plain Panko breadcrumbs
Using your new 3 cup Cuisinart processor place the garlic, egg yolk, anchovy, Worcestershire sauce, hot sauce, red wine vinegar, pepper, salt, and 1/3 cup of the Parmesan in the bowl with the chopping blade. Blend for about 5 seconds. This is the base for our emulsion. Caesar dressing is basically a flavored mayonnaise. We are going to emulsify the egg yolk and olive oil in to a very loose mayonnaise. While pulsing for 2 seconds ON and 1 second OFF rhythm we are going to add a steady stream of olive oil in through the hopper on the lid. Keep filling the lid continuously with olive oil while pulsing until you have used about half a cup of oil. Taste the dressing. It should be too flavorful at this point. If your dressing starts getting too thick, add a teaspoon of water to thin it out. Ultimately you want a ranch dressing like consistency. It should be slightly thinner than what you wish at this point. Go back to adding the olive oil but now you can pulse 1 second on to 1 second off rhythm, until you have added another 1/4 cup of oil. Check the flavor and consistency. I always need to add a tablespoon or so of water and adjust with a dash of Worcestershire sauce and/or vinegar. Blend a couple more seconds to mix. Pulse and add more oil if you need to mellow the flavor some more. This recipe is very adaptable to your personal taste.
Add the chopped romaine to a large salad bowl. You will have way too much dressing (yes, it’ll save but only for one day). Pour about 1/2-2/3 cup dressing over the romaine. Sprinkle 1/3 cup (or more, wink) of Parmesan, Panko crumbs, and a generous amount of fresh cracked black pepper. Toss and toss and toss. Split among your salad plates/bowls and enjoy.