One of My Most Requested Recipes

                                             Homemade margaritas are worth the effort

Just this last week cookbook author, restaurant-owner and chef extraordinaire Donna Nordin of Tucson was in my home conducting Southwestern cooking classes to a sell-out crowd.  While Donna was putting the finishing touches on her Tortilla Soup, Grilled Duck in Mole and her Chocolate Mousse Pie featured on the cover of Bon Appetit,  I served margaritas.  Out of  the many requests I receive for recipes, my margaritas are one of the most frequent.  There are a couple of reasons I believe they are especially good.  

The first secret is I use a combination of freshly squeezed citrus.  While limes are the brass section in this orchestra, lemons provide support with percussion.  Oranges add not only some natural sweetness, but also interesting notes to the concert.  

The second important factor is good liquor.  While expensive, aged tequila should never be used in margaritas, a respectable tequila is vital.   I always use one made from 100% agave.   Suggestions include Milagro, El Jimador, Azul or  Espolon---all are moderate in cost.  A good quality liquor also includes the orange liquor.  Forget the supermarket’s insipid Triple Sec…in fact, forget Triple Sec from any store!    Instead, opt for Cointreau or Gran Marnier---very little is used per drink so the 10-fold price does not translate to much per serving.    

My recipe below, honed after >50 trips to Mexico, does not make super strong margaritas, so if you want something with a real punch, increase the Tequila (but keep the Cointreau or Gran Marnier the same).

• Step 1:  Citrus mélange:   squeeze  a ratio of 10 : 2 :1 citrus (e.g. 20 limes, 2 lemons, and 1 medium orange).    For 2 margaritas, squeeze 1 cup of citrus juice.

• Step 2:  Make a simple syrup from a 1:1 ratio of sugar and water.  (e.g. 1 cup of sugar + 1 cup of water----place in a pan and cook for a few minutes until sugar dissolves well).

• Step 3:  Make a “citrus-ade” using a ratio of 1:1 of combined citrus juice and the simple syrup.  (Save any left over simple syrup in the frig for   another batch of margaritas---it keeps for months).

• Step 4:  Rim a glass with a wedge of lime, dip the rim in kosher salt.

• Step 5:  Add ice cubes.

• Step 6.  Pour in 1 cup of the citrus-ade.

• Step 7:  Add ¾ cup of Tequila and ¼ cup of Cointreau or Gran Marnier and stir well.

• Step 8:  Stir well and top with a lime slice.

Viva Mexico!

FANTASY ISLAND---Sicilian Cuisine

Goethe got it right in many ways: “To have seen Italy without having seen Sicily, is not to have seen Italy at all.”  This is certainly true of Sicily’s food scene which is an exotic mélange reflecting its varied group of conquerors, its abundant produce from volcanic soil, unprecedented hours of sunshine, and bountiful seas.

The Greeks founded colonies in Sicily’s far eastern shore in the 8^th century B.C.  With them they brought wine grapes and olives, two of the hallmarks of the island’s current cuisine.   Roman invaders arrived during the 2^nd century BC.  Their armies brought pasta, another modern staple.  But, it was the Arabs who the greatest influence on Sicily foods---more than the Greeks and the Romans combined.

Arabs sailed to Sicilian shores in the 8^th century AD.  With them they transported their almonds, citrus, pine nuts, eggplant, saffron and sugar (it was Sicily that introduced the remainder of Europe to sugar in the 9^th century).  But, this wasn’t all the Arabs brought.  They also introduced melons, rice, raisins, nutmeg, cloves, pepper and cinnamon, along with gelato (the Arabs, who had never seen snow, made sorbet from the snow of Mt. Etna mixing it with their rosewater).  All of these ingredients (and gelato) have a profound influence in Sicily’s contemporary food scene.

The Arabs remained until the 12^th century when Sicily was invaded by the Normans, descendants of the Vikings.  These sea-faring folks taught the Sicilians the skill of fish-curing.  To this day, Sicily remains one of the world’s largest producers of sardines and anchovies.

Next came the Spaniards in the late 1400’s.  With them they carried the tomatoes, peppers, chocolate and prickly pears that Spanish explorers had brought back from the Southern American continent.   All of these items remain an important part in Sicilian diet in the 21^st century.

Another influence on Sicily’s foodways occurred when the French arrived in the 1800’s.  French-trained chefs became a status symbol with Sicilian aristocrats.  Monzu (Sicilian dialect for chef) is derived from the French word monsieur.  Chefs from France added vast amounts of butter and cream to local recipes and even introduced foie gras.   In addition to the island’s glorious sunshine and warm seas, this may have been another reason in the last part of the 20^th century that Sicily became a favorite winter resort for European royalty.   While some butter and cream is used today, olive oil is the island's main fat.