Margaritas are often made with an orange liqueur like Cointreau, which can make them very sweet. In this version, though, freshly squeezed lime juice—never bottled—has plenty of citrus flavor, and agave syrup sweetens and complements the agave flavors in the tequila. A salted rim is not necessary, but many people like it because it takes the burn out of the alcohol. 1 lime wheel, with a slit cut at the center Kosher salt (optional) 1-1/2 fl. oz. (3 Tbs.) 100% agave tequila blanco (silver), such as Patrón or Milagro 1-1/2 fl. oz. (3 Tbs.) fresh lime juice 3/4 fl. oz. (1-1/2 Tbs.) light agave nectar For a salted rim (optional), run the slit of the lime wheel around the rim of a chilled rocks glass (or a chilled martini glass if you prefer no ice) to moisten, then dip the rim into a small dish of kosher salt. Fill a cocktail shaker with ice and add the tequila, lime juice, agave nectar, and 3/4 fl. oz (1-1/2 Tbs.) water. Put the lid on the shaker and make sure it has a good seal. Shake vigorously until the outside of the shaker is frosty, 10 to 15 seconds. Strain into the prepared glass over fresh ice (if desired). Garnish with the lime wheel and serve.
1-1/2 lb. red potatoes, cut into 1/2-inch pieces 1 large red onion, cut into 1/2-inch pieces 5 Tbs. extra-virgin olive oil 2 Tbs. country-style Dijon mustard 2 medium cloves garlic, mashed to a paste with the side of a chef’s knife Kosher salt and freshly ground black pepper 2 small pork tenderloins (about 1 lb. each), trimmed 1 Tbs. dark brown sugar 1 Tbs. chopped fresh rosemary 1 Tbs. chopped fresh sage 1 Tbs. chopped fresh thyme 1 Tbs. white wine vinegar 2 green apples
Position a rack in the center of the oven and heat the oven to 450°F. Line a large rimmed sheet pan with aluminum foil or parchment and mist with cooking spray. Toss the potatoes and onion together on the prepared pan. In a small bowl, whisk together 1/4 cup of the oil, 1 Tbs. of the mustard, the mashed garlic, and a big pinch each of salt and pepper. Reserve 2 Tbs. and drizzle the remaining mixture over the vegetables on the sheet pan, tossing to coat. Spread the vegetables evenly and roast until beginning to soften and color slightly, 10 to 15 minutes. Meanwhile, pat the pork tenderloins dry with a paper towel. In a small bowl, combine the remaining 1 Tbs. oil and mustard with the sugar, 1 tsp. salt, and 1/2 tsp. pepper; rub all over the pork. Sprinkle the chopped fresh herbs to coat on all sides. Toss the apple wedges with the reserved 2 Tbs. of dressing, then toss with the vegetables on the pan. Place the tenderloins on top of the vegetables, leaving some space between the two pieces of meat. Roast, flipping the meat once halfway through, until the vegetables are browned and tender and an instant-read thermometer inserted into the thickest part of the pork registers 145°F, 25 to 30 minutes total. Transfer the pork to a cutting board and let rest, loosely covered with aluminum foil, for 10 minutes. Meanwhile, toss the vegetables with the vinegar. Slice the pork, sprinkle with sea salt, and serve with the vegetables.
Basmathi rice and chicken marinated in spices and cooked in a dum style to yield a flavorful biryani
Ingredients (240 ml cup used)
1 ½ cups aged basmathi rice (soaked for 20 to 30 mins, drain and set aside) ½ kg or 1 lb bone-in-chicken or boneless ¼ to ½ tsp. biryani masala powder for sprinkling in between layers Fried onions from 1 large onion (Learn to make Fried Onions for Hyderabadi Recipes ) Fistful of finely chopped coriander leaves Fistful of finely chopped mint leaves 2 to 3 tbsp. Sunflower oil or ghee ¼ tsp saffron strands soaked in 3 tbsps. hot milk Marination for hyderabadi chicken biryani recipe 1 tbsp. ginger garlic paste ¼ tsp turmeric 3 green chilies slit (adjust to suit your taste) ½ cup + 1 tbsp. yogurt / curd 2 tbsps. Lemon juice (adjust) 1 ½ tsp Kashmiri / byadgi red chili powder ½ tsp biryani masala powder ¼ tsp green cardamom powder Salt to taste Dry Spices for rice 2 ½ cups water 1 tsp oil 2 small strands of mace 1 large or 2 small black cardamom 4 green cardamom 3” cinnamon stick 6 cloves 1 large or 2 small bay leaf ½ tsp pepper corn ½ tsp shahi jeera / caraway seeds
Instructions
Marinate the chicken with the ingredients mentioned under marination and set aside for at least 2 hrs and overnight is best.This step is optional. Tie up all the dry spices for rice in a muslin cloth.Wash rice till the water runs clear. Soak for 20 to 30 minutes. Heat 2 ½ cups water in a utensil to cook rice. Add 1 tsp oil, dry spices and salt, let the water boil rapidly for 5 mins, this way the aroma released is best. Add the soaked rice and cook till it is ¾ done. Remember this is very important. Do not make the rice mushy. Drain off if any excess water is left.While the rice cooks, transfer the marinated chicken to a heavy bottom casserole, handi or non-stick. Add fried onions, green chilies, ½ of the mint, coriander leaves and pour in the oil or melted ghee. Mix well and level the surface.Layer the cooked rice evenly, add fried onions, mint and coriander leaves over the chicken.Sprinkle ¼ tsp to ½ tsp. biryani masala powder.Repeat steps of layering rice, coriander mint leaves and then fried onions.Pour the saffron milk all over.Cover the rim of the casserole with foil to trap the dum or use a cloth. Rinse a thick kitchen cloth and squeeze off the excess water, it must be just moist and not with dripping water. Make a double layer. Spread this cloth over the rim and cover the lid over the casserole.Place this over a thick hot tawa, set the flame to medium high such that the flame reaches all over the diameter of the casserole. Cook this way for exactly 20 mins. After 20 mins, if you have a see thru lid you can see the vapour filled.Now reduce the flame to min (as low as in Indian stoves or burners, where the flame barely touches tawa). Cook this way for exactly 10 to 15 mins. You can see the vapour dripping on the moist cloth. Off the flame and leave it as it is for at least 20 to 30 mins. Garnish chicken biryani and serve.
