The Intoxicologist

Monday, May 18, 2009

Agavero DIY Summer Entertaining Tips

Diane Brown, author of The Seduction Cookbook, offered up several food and entertaining tips recently on how to plan the ultimate summer soiree without breaking the bank. Diane incorporates Agavero into her food and drink recipes. Agavero is the 100% blue agave tequila liqueur infused with the natural essence of Damiana. Damiana is the flower renowned in Mexico for its supposed aphrodisiac qualities. Relax while entertaining this summer and get smitten with Agavero food and cocktails.

Do-it-yourself menu: Put out food that your guests can make themselves, such as taco toppings, shells and fillings for a DIY taco bar, or skewer some shish kebabs over ice that guests can throw on the grill when they’re hungry. Add mouthwatering flavor to grilled food by adding Agavero to marinades.

Simplicity works: Keep your bar simple by setting it up for self-service. Blow-up a kiddie pool and fill it with ice and beverages and then serve one signature cocktail. Mix up a refreshing crowd-pleaser such as an Agavero Frozen Gringo or Agavero Cosmopolitan.

Location, location, location: Stake out a spot for your party at a local park or throw a swanky cocktail party outside in the backyard. Create an outdoor room by constructing a canopy of colorful market umbrellas, and arrange some potted plants or bright flowers for a splash of color.

Role-play: Bring the seaside to your backyard by setting out beach towels and lawn chairs. Then bring out everyone’s inner child and set out a few water pistols and challenge guests to a sandcastle-building contest. Finish setting the scene with a piƱata, chips and salsa and signature drink like the Agavero Frozen Mango Margarita -- the perfect summertime fiesta.

Frozen Mango Margarita
Makes roughly 4-6 cocktails (depending on the size of the glass)
1 fresh Mango
4 ounces Agavero
Splash of Agavero (optional)
4 ounces silver or reposado tequila
1 fresh lime
Slice of lime or mango for garnish
Ice

In a blender, puree 1 fresh Mango. Then fill with Ice and mix Agavero, silver or reposado tequila and the juice of 1 lime until the consistency is smooth and frozen (slushy). Pour into Margarita glasses and add a splash of Agavero to the top. Garnish with a straw and a fresh slice of lime or mango.

Garlicky Agavero Tequila Shrimp Kabobs with Lemon and Fresh Bay Leaves
Serves 6 (courtesy of Diane Brown)
2 tablespoons Agavero
1 tablespoon extra virgin olive oil
1/8 teaspoon ground red pepper
6 garlic cloves, minced
1 pound large shrimp, peeled and deveined
12 lemon wedges
12 fresh bay leaves
Salt and pepper to taste
2 tablespoons chopped, fresh parsley
Wooden skewers, as needed

Mix the Agavero, olive oil, pepper, and garlic with the shrimp and refrigerate for 30 minutes. Preheat a gas grill or broiler until moderately hot. Thread the shrimp, bay leaves and lemons on skewers and season with salt and pepper. Grill or broil skewers basting with additional marinade and turning every 2-3 minutes, until shrimp is opaque and cooked through, about 5-7 minutes.

Chicken Thigh Kabobs with Agavero Tequila Marinade, Cherry Tomatoes and Asparagus
Serves 6
1 pound boneless chicken thighs, cut into 1 ½ inch cubes
4 garlic cloves, minced
2 tablespoons of Agavero tequila
2 tablespoons olive oil
2 tablespoons minced fresh basil
Zest and juice of one lemon
1 pint cherry tomatoes
1 bunch asparagus, cut on the bias in 2-inch pieces
Salt and pepper to taste
Wooden skewers, as needed

Mix the chicken thighs with garlic, Agavero tequila, olive oil, basil, lemon zest and juice, and marinate for 20 minutes. Preheat a gas grill or broiler until moderately hot. Remove the chicken from the marinade and boil marinade for 1 minute. Thread the meat, cherry tomatoes and asparagus onto skewers and season with salt and pepper. Grill or broil skewers, basting with the marinade and turning every 2-3 minutes, until browned all over and cooked through, about 8-10 minutes.

Copyright 2009 Cheri Loughlin – The Intoxicologist – All Rights Reserved

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