As I was working on the food theme for this Sunday's Broncos meeting with the San Diego Chargers, I found a request and a recipe to share in my e-mail in box. It was a drink called the "T-Squared" after Denver Broncos quarterback Tim Tebow. Follow the jump and I will explain further.
The e-mail I received was from a local Denver establishment called Chopper's Sports Grill. The contents said:
In honor of this weekend’s game against the rival Chargers and ever growing Tebow-mania, wanted to give you and your readers a heads-up that Denver ’s Chopper’s Sports Grill is rolling out a brand new Tebow-themed cocktail for fans to enjoy while they watch the Broncos on the road in San Diego.
Fans can come in and order the special orange "T-Squared" for just $5.00 (Available Friday, November 25th through Sunday, November 27th).
If they mention seeing it on your blog, we’ll give them an additional $.15 off per drink as homage to Tebow’s number.
They also passed along the recipe for all you mixologists.
- 1 part Hornitos™ Plata Tequila
- 1/2 part triple sec
Build with Ice in a tall glass
Fill with Orange soda
The dilemma after this became, "what to pair this up with?" Well, I did some exploring, because I am past my imbibing days and Tequila was never part of my repertoire. As I am always looking for new challenges and further knowledge, I delved into researching the subject. I found that spices and herbs can enhance the flavors of Tequila. It isn't just good with Mexican food and Chiles. Spices like citrus, lemon, lime, cinnamon, cloves, cumin, peppercorn, and cayenne merge well with Agave spirits. Coffee flavors, berries, grapes and cheese can actually bring out the flavor of Tequila. With that in mind, I found a place called tequilarack.com that offered up this tasty sounding entree.
- Grated zest of one large Lime or 2 small Limes
- 1/2 Cup Lime juice
- 1/4 Cup Tequila
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Olive Oil
- 1-1/2 Tablespoons minced garlic
- 1.4 Cup chopped cilantro
- 1 Tablespoon Cumin
- 1 Tablespoon dried oregano, crushed
- 1 teaspoon sea salt
- 1 flank steak or 1½ to 2 lbs of strip steak or pork chops
Okay, so there you have the Red Meat selection. Now we turn to a Poultry dish, continuing with the theme. This recipe comes from Penn State Sue and probably contains some East Coast bias.
- 1 1/4 cups lime juice or margarita mix
- 1/2 cup tequila
- 1/2 cup triple sec or orange juice
- 1/4 cup chopped fresh cilantro leaves
- 4 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes
- 8 boneless, skinless chicken breast halves
- 1 large red bell pepper, cut into thick strips
- 1 yellow bell pepper, cut into thick strips
- 1 large Vidalia onion, cut into wedges
- Vegetable Marinade, recipe follows
- Shredded Mexican cheese blend, for serving
- Salsa, for serving
- Sour cream, for serving
- 1/2 cup olive oil
- 1/2 cup lime juice or margarita mix
- 1 teaspoon liquid smoke
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
And for those of you who like to Grill with Seafood, I offer a final recipe courtesy of Keith Famie
- 8 metal skewers (or wooden skewers that have been soaked over overnight)
- 24 medium-sized shrimp, cleaned, peeled, tail on
- 1 large red bell pepper, cored, seeded and diced into 8 large square pieces
- 1 zucchini, sliced in 1/4-inch round pieces
- 8 Crimini mushrooms, whole
- 2 cups orange juice
- 2 limes, juiced
- 1 jalapeno pepper, seeded and roughly chopped
- 1 ounce Cuervo 1800 tequila
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon cumin
- Salt and ground black pepper
Makes 4 to 8 servings.
Maybe you thought I was going to come up with something that would enable you to use your Thanksgiving leftovers, but this ought to keep you busy and well fed for the Broncos-Chargers game on Sunday. Just don't get too crazy. As always, Good Eats and...