PEI Liquor Celebrate Winter 2023

RECIPES Taco Night

For the pork: • 1 medium onion, chopped • 3 pounds boneless pork butt (shoulder), rind removed, cut into 1-inch cubes • 1 Tbsp Kosher salt • 1 large onion, sliced thinly • 1 medium orange, cut into quarters • 6 cloves garlic, chopped • 1 Tbsp dried oregano • 1 Tbsp chili powder • 2 bay leaves • 1 cinnamon stick, broken into three or four pieces

Gently remove the flattened masa from the plastic wrap and cook on the hot griddle for about 30 seconds to 1 minute, depending on how hot the surface of the griddle is. You want the tortilla to have beautiful brown marks. Flip the tortilla over and cook on the other side for 30 seconds. The tortilla may start to puff up in the middle; that's okay! Remove the tortilla and place it between a cloth napkin to keep it warm, then repeat.

Stir in broth, pureed mixture, beans and salt. Increase heat to medium high, and bring to a boil. Cover pan tightly and transfer pan to oven to bake until liquid is absorbed and rice is tender, about 30-35 minutes.

Classic Margarita From page 28 Makes 1 Cocktail

• 2 oz Patron Tequila • 1 oz Cointreau • 1 oz freshly squeezed lime juice • Coarse salt for the rim Directions Combine tequila, Countreau and lime juice in a cocktail shaker filled with ice. Moisten rim of Margarita or other cocktail glass with lime juice or water. Holding the glass upside down, dip rim into salt. Shake and strain drink into glass and serve.

Cilantro Lime Rice with Black Beans From page 20 Serves 8-10

Other fillings: • Corn tortillas • Minced white onion • Chopped cilantro • Chunks of pineapple • Lime wedges

Blackened Halibut Tacos From page 18 Serves 6-8 For the blackening spice (makes extra): • 1 1/2 Tbsp paprika • 1 Tbsp garlic powder • 1 Tbsp onion powder • 1 Tbsp ground dried thyme • 1 tsp ground black pepper • 1 tsp cayenne pepper • 1 tsp dried basil • 1 tsp dried oregano For the fish: • 2 lbs fresh halibut filets, cut into 1 inch cubes • 2 Tbsp blackening spice mixture Directions Combine the ingredients for the black- ening spice in a small bowl, reserve 2 Tbsp and set aside the rest. Coat the fish evenly with the spice mixture and season with salt and pepper. Heat the canola oil in a large skillet over medium-high heat. Add the fish to the hot pan and cook until dark brown on all sides. Remove from pan and cover with foil to keep warm. To build the tacos, add some cabbage to each tortilla, then add the cooked fish, top with spicy mayo and serve with lime wedges. Enjoy right away. • Salt and pepper • 1 Tbsp canola oil • Corn tortillas • Shredded green cabbage • Spicy mayo • Lime wedges

• 1 1/2 cups canned tomatoes • 1 medium white onion • 2 medium jalapenos, minced • 4 minced garlic cloves

Homemade Corn Tortillas From page 22 Makes about 12 x 6 inch tortillas • 2 cups masa harina • 1 1/2 cups hot water, more if needed • 1/2 tsp salt • 1 Tbsp canola oil Directions In a large bowl, mix salt and masa harina together. Pour 1 1/2 cups of hot water, the oil and salt into the dough and mix with a spoon or your hand to form a big ball. The dough should be firm and springy when touched, not dry or super sticky. If the mixture is too dry and it needs some more water, add it in small amounts until dough is the right consis- tency. Cover the bowl with plastic and let the dough rest for about an hour. Preheat a griddle or large frying pan on medium-high heat. Pinch off a golf-ball sized piece of masa dough and form it into a ball by rolling it in a circular motion in the palm of your hand. Put the masa ball in between two pieces of plastic wrap, parchment or wax paper and flatten it using the tortilla press or rolling pin.

• 1 tsp ground cumin • 1 tsp chili powder • 2 cups long grain white rice • 1⁄3 cup canola oil • 2 cups chicken or vegetable broth • 1 1⁄2 teaspoons salt • 1 can black beans, drained and rinsed • 1⁄2 cup fresh cilantro, minced Directions Adjust rack to middle position and preheat oven to 350F. Process tomato and onion in processor or blender until pureed and thoroughly smooth. Place the rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 2 minutes. Shake rice vigorously to remove excess water (this step removes the starch from the rice so it won’t be too sticky). Heat the oil in a heavy bottomed saucepan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. Add the rice and fry, stirring until rice is light golden and translucent, about 6-8 minutes. Reduce heat to medium, add garlic, spices and minced jalapenos and cook, stirring constantly until fragrant, about 1 1/2 minutes.

Directions Preheat your oven to 275 F. Place the pork cubes in a large 9 x 13 casserole dish, then squeeze the oranges over the pork (keep the peels). Add orange peels, onion, garlic, and spices to the casserole and mix everything together with your hands, then press into an even layer. Cover the dish tightly with aluminum foil and place in the oven. Cook until pork is fork tender, about 3 1/2 hours. Using tongs, remove the orange peel, cinnamon stick and bay leaves from the pork. Transfer pork and liquid to strainer set into a large bowl and let it drain for about 10 minutes. To drain and discard the liquid. Transfer the cooked pork back to the casserole. Shred the pork into large chunks with fingers or two forks. Cover loosely with foil to keep warm. To build the tacos, place about ¼ cup of pork in a corn tortilla, top with onion, cilantro, pineapple and then serve with a lime wedge.

Pomegranate Mango Salsa From page 24 Serves 6

• 1/2 a pineapple diced very small • 1 fresh mango, small dice • Juice and zest of 1 lime • 1 small red onion, minced • 1 minced jalapeno pepper • 1/4 cup chopped cilantro • 2 tsp toasted cumin seeds • Salt and pepper to taste Directions Combine everything in a medium glass or ceramic bowl and mix well to combine. Season to taste with salt and pepper.

Paloma Cocktail From page 30 Makes 1 Cocktail

• Coarse salt for the rim • 2 oz Fresh grapefruit juice • 1/2 oz Fresh lime juice • 1 Teaspoon sugar • 2 oz Tequila • 2 oz Club soda • Grapefruit wedge

Tacos Al Pastor From page 26 Serves 4-6

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CELEBRATE WINTER 2023

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CELEBRATE WINTER 2023

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