Come to see me at Pie Mania this Saturday, Dec. 7 at Builder's Source, 308 Menual NE, 1 to 3 PM for my free pie making demonstration. The event lasts until 5 PM and there will be 8 other chefs and benefits the Road Runner Food Bank.
Going to London? If so, put 100 Hoxton, a new Mediterranean and Middle Eastern restaurant on your "Must Do" list. For more information, check out my latest blog.
ALL CHILE PRODUCTS 25% OFF UNTIL MAY 10, 2013 ORDER NOW!
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The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake.Ebook $2.99.
My daughter Amy has always been able to eat her weight in sweet potatoes. Just for a change, I once added tequila to a favorite recipe instead of the usual orange juice, rum or brandy. It gave the potatoes a different, interesting taste-and we’ve been “into” tequila’d sweet potatoes ever since!
Yield: 4 to 6 servings
2 large or 3 medium sweet potatoes (about 2 lbs. total)
2 to 4 Tablespoons tequila
¼ cup unsalted butter, room temperature
Freshly grated nutmeg to taste
½ teaspoon salt (or to taste)
Freshly ground white pepper to taste
1. Scrub unpeeled sweet potatoes, cut in large chunks and cook in lightly salted boiling water until tender. Then pour off water, cover pan and let potatoes ‘fluff” about 5 minutes.
2. Quickly peel the potatoes; add 2 Tablespoons tequila, butter and nutmeg. Beat with an electric mixer or process in a food process until fluffy. Taste and add more seasonings if desired. Serve warm.