May I Suggest...
By Barbara Kozlowski (05/01/2009)
For the Village Wine Rack

HURRAY, HURRAY, THE 1st OF MAY, OUTDOOR. . . you can finish this saying your own way. Also around he corner is CINCO de MAYO. CINCO de MAYO is an important milestone in Mexican history. Although thought to be a Mexican Independence Day, it is actually the celebration and commemorates the May 5, 1862 Battle of Puebla in which the formidable French army was trounced by a small Mexican contingent under the command of General Ignacio Zaragoza. Although Mexican independence did not happen for another 5 years, this battle has a symbolic significance in Puebla and Mexican communities everywhere. In honor of this Mexican milestone, have a Margarita or other drink made with Tequila.

Over the years, the Margarita has evolved from the simple, original recipe of 1 part Cointreau, 2 parts Tequila, fresh lime juice. Combine in a shaker with ice, shake and strain into a Margarita glass. Since that first Margarita, each Tequila producer has several of their own recipes and I believe every bartender has created their own version as well. ‘Ritas ca be made with or without salt rimming the glass, with liqueurs other than Cointreau, and some are made with lemon and/or lime or both. Frozen ‘Ritas are very popular in the Summer, although I prefer them in the traditional form. At a restaurant in Crested Butte, a perfect ‘Rita has Cointreau added to their standard recipe. It makes those ‘Ritas very smooth. Try zesting (the colored peel) of an orange, 2 lemons and 2 limes in long strips and adding to a bottle of Tequila. This will add a citrus flavor to the Tequila and will enhance your ‘Ritas.

To celebrate CINCO de MAYO next Tuesday, drink a Margarita and try this recipe.

The Recipe: GRILLED MARGARITA CHICKEN W/ SALSA-SOUR CREAM DIP
2 lg skinless boneless chicken breast
1/4 cup lime juice
2 tbsp Tequila
1 tbsp orange liqueur
1 tbsp olive oil
1 garlic clove crushed through a press
1 cup finely shredded cheddar cheese at room temperature
1/4 cup sour cream
1/2 cup hot salsa
1 teas chili powder
pinch of salt
2 tbsp minced Cilantro
corn tortilla chips

Split the chicken breasts into halves and cut into 1 inch cubes In a non-reactive dish, combine lime juice, tequila, orange liqueur, olive oil and garlic. Add chicken, toss to coat and marinate for 20 minutes. Meanwhile, combine cheese, sour cream, salsa, chili powder and salt. Move to a bowl for serving. Let stand at room temperature. Over a medium-hot fire grill, cook skewed chicken pieces, using marinade to baste each side. Cook until done and still juicy. Serve on a platter with the bowl of dip and corn chips.

BON APETIT & SKAAL!!!! Enjoy CINCO de MAYO!!!!