Lol....you dont realize how much stuff you miss until you cant have it any more...NS said I can cook with it, but not marinate in it...
I have pretty much looked everywhere for a tequila/agave-type flavouring and, outside wholesale-type venues which do not sell to the public, there are none available..
Pity, really. I was working my way through writing a faux-cocktail manual...
A faux cocktail manuel sounds wonderful!! Please share when your done!!Christina..
I did find a tequila-lime flavored vinegar from Perel. They also make a blood orange vinegar which is amazing, among others. Nutrition for 1 tbsp:.
5 cals, o fat, 1 g carbs, 1 g sugar, 0g protein.
So it does add a carb, but it is so good. I cook with it, use it for salad dressing, etc. Check out their website, www.cuisineperel.com..
I have had tequila on the brain ever since this was posted. I just found this recipe online. I think that the difference for us would be to not use the butter and use butter flavored cooking spray if that would work. By the way NUTRITION says we can cook with alcohol, just not drink or marinate in it, so I think this would be okay. Maybe Orangeblood or one of the other chefs here can give this a whirl and make it Medifast friendly. Perhaps use TrueLime instead of the lime juice also.
4 center-cut loin pork chops (each about 3/4 in. thick).
1/2 teaspoon cumin seed.
1/4 cup (1/8 lb.) butter or margarine.
3 cloves garlic, pressed or minced.
1/4 cup fat-skimmed chicken broth.
1/2 cup tequila.
2 tablespoons lime juice.
2 to 4 teaspoons minced fresh jalapeo chilies.
Salt and ground white pepper.
1. Trim and discard fat from chops. Wipe chops with a damp towel, then press cumin seed equally onto wide sides of each piece..
2. Place a 10- to 12-inch nonstick frying pan over high heat. When hot, add 1 teaspoon butter, tilting to coat pan. Add chops; brown well on each side, about 6 minutes total. Stir in garlic..
3. Remove pan from heat (away from a vent, fan, or inflammables). Stir broth, tequila, and lime juice into pan. Set over high heat. When liquids boil, reduce heat and simmer until meat is no longer pink in center (cut to test), about 4 minutes. Transfer chops to a platter; keep warm..
4. On high heat, boil pan juices until reduced to 3 to 4 tablespoons, about 2 minutes. Add remaining butter, in a lump, and stir until blended with sauce. Season to taste with chilies. Pour sauce over pork. Season to taste with salt and pepper.
Yield: Makes 4 servings..
MmmmmBettina...this recipe does sound good. I was just searching the threads for something to do with pork chops this evening. I think Mr. Kessler will have to step in for Mr. Cuervo tonight though. I'll let everyone know how this turns out...love and peace...lynnann..
But my question is.... what if I WANT to marinate in tequila??????.
Seriously though... I really want a drink tonight. Haven't had one in 8 months and before that it was like once or twice a YEAR. But for some reason, a nice drink sounds so good..
<sigh> Guess my Dutch Chocolate with Butter Toffee SF syrup will have to suffice!..
I wanna read your faux-cocktail manual when you're done! That sounds like fun.....