Simply open a can of limeade (not so from scratch but🤫) and puree with ice and tequila. This frozen margarita slush recipe is great for when you have last minute plans and/or don’t feel like juicing a million limes. Typically I get margaritas on the rocks, however every once and again – especially when it’s hot outside, I’ll go for a margarita slush or slushy. The salty-sweet combo is pure perfection and just about my favorite thing. And I really love margaritas with salt around the rim. Because one can never be too prepared.įirst, let me just say I love margaritas. Last, don't make excuses if something doesn't turn out quite as you planned you've tried your best.Have guests coming and need margaritas asap? This Frozen Margarita Slush recipe is the answer to your prayers! Tequila, frozen limeade concentrate, ice and margarita salt is all you need to whip these frosty adult beverages up in minutes.Ĭinco de Mayo is only a few days away, so over the weekend I refreshed my marg making skills. If you want to keep your side dishes warmer than room temperature, consider buying a small steam table for the home, with the Sterno cans underneath. Serve only one hot thing that can hold, like a soup-clam chowder, lobster chowder, pumpkin soup, people enjoy those a lot and they're all very easy. And when things get complicated, you're not having fun, and the kitchen is a mess. Especially when you have more than eight or 10 people, things begin to get complicated. To serve something hot à la minute, you have to be in the kitchen controlling the oven or the fire. A plancha is all you need! Can you share a great entertaining tip? Don't try to do more than one hot dish. Serve the shrimp or vegetables or omelet with a little pesto or mayonnaise, some other favorite sauce, mayo, you don't need much. Wait another few minutes until the shrimp are white all the way through, and you have Louisiana shrimp à la plancha. Say you have beautiful, fresh, head-on Louisiana shrimp: You can sprinkle the hot plancha with a little salt, put the shrimp on the plancha and season the shrimp, then wait 4 to 5 minutes before flipping them to cook the other side. You can do grilled cheese sandwiches à la plancha, a quick omelet à la plancha, you can even open oysters or clams à la plancha with hardly any need for oil. Most people only use their griddles for pancakes, but you can sear vegetables like sliced zucchini or mushrooms, thinly sliced meats like chicken or pork, or thinly sliced fish or squid. À la plancha is the perfect way to cook for a crowd. So if you think about it, anything is a plancha, like a sauté pan or a griddle.
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What's one technique everyone should know? How to cook à la plancha. Sometimes I like to plate salads using chopsticks it's a great chance to concentrate and relax.
I also like to use chopsticks as tweezers they can bring a level of sophistication when you cook. I use them for everything: to toss salads, to turn a piece of meat in the pan, to flip croquettes in the Fryolator, to whisk eggs for omelets, to stir eggs into fried rice when I make that for my daughters. What's the best cheap cooking gadget? The cheapest gadget-and you don't even have to spend a dime-is chopsticks from a Chinese restaurant.
She even had 10 Spanish recipes in there. It was an important book for me when I opened my pop-up, America Eats Tavern, in Washington, DC, last year we offered a Mary Randolph tasting menu with her mock turtle soup.
The cookbooks that preceded it were all copies of English books. It wasn't the first cookbook printed in America, but you could argue it was the first cookbook printed in America written by an American. If Americans want to know what America is, they need to know that book. I think my favorite book right now would be The Virginia Housewife, by Mary Randolph. What's your favorite cookbook of all time? I keep changing. So I predict paella will be the next big thing. It gives you many options, and you can feed a lot of people once you get the hang of it. It has all the right components: You cook it outside like you do for barbecue, but at the next level of sophistication. I've also been making a big push for it over the past year-I truly believe everyone in America will know how to make paella within the next 50 years, and will cook paella like they now do barbecue on the 4th of July. What's your most requested recipe, the one dish you're most known for? More and more, my paella. F&W Star Chef " See All F&W Chef Superstars Superstar Spanish chef José Andrés tells Food & Wine about his passion for paella, cooking à la plancha and why chopsticks are the perfect kitchen tool.
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