Tequila-Infused Recipes for Valentine’s Day

If you are looking to make a romantic dinner at home for Valentine’s Day or any other special occasion, consider these fabulous recipes made with Agavero tequila.

Agavero tequila has partnered with Diane Brown, author of The Seduction Cookbook, to create some romantic dishes infused with Agavero. Spending an evening cooking a meal together can bring the passion back into your relationship and is the perfect way to spend any special occasion with your partner, especially Valentine’s Day.

Queso Fundido

With artichoke hearts and house-made tortilla chips

Ingredients

• 12 count package corn tortillas
• vegetable oil for frying
• kosher salt
• 1 tablespoon extra-virgin olive oil
• 2 medium tomatoes — cored, seeded and cut into 1/4-inch dice
• 2 jalapenos, ribs removed, seeded and minced
• 1 small onion, cut into small dice
• 8 ounces water-packed artichoke hearts, well drained, coarsely chopped
• kosher salt
• 3 tablespoons Agavero tequila
• 6 ounces Monterey Jack cheese, shredded (approximately two cups)
  2 ounces fontina cheese, shredded (approximately one cup)
• 1/4 cup coarsely chopped cilantro

Directions

Preheat oil in a deep skillet or stockpot to 360 degrees F.

On a cutting board, stack 3 to 4 tortillas and using a sharp knife, cut into 8 wedges. Repeat with remaining tortillas. Separate any that may stick together.

Add a handful of tortilla wedges to the hot oil, stir to separate, and fry until crisp and golden brown. Remove and drain on a paper towel-lined cooling rack and sprinkle with salt. Repeat procedure with remaining tortilla wedges.

In a large skillet, heat the olive oil. Add the tomatoes, jalapenos, and onion. Cook over moderately high heat, stirring often, until softened, about 5 minutes. Add artichoke hearts and a large pinch of salt, and cook until artichoke hearts are heated through, about 1 minute. Pour in the tequila and cook, stirring frequently, until the skillet looks nearly dry, about 2 minutes.

Reduce the heat to low. Add the cheese and cook, stirring constantly, until fully melted, about 30 seconds. Quickly transfer the queso fundido to a serving bowl or fondue pot. Sprinkle with the cilantro and serve immediately, with tortilla chips.

Shrimp Ceviche

With blood oranges, jalapenos and endive

Ingredients

• 1/2 cup freshly squeezed lime juice (approximately 3 limes)
• 1 pound peeled and deveined small shrimp (about 41- to 50-count to a pound)
• 2 blood oranges, peel, pith and membranes removed, cut into 1-inch pieces, juices retained
• 1 English cucumber, seeded and diced
• 1 medium tomato, cut into 1/4-inch dice
• 1/2 jalapeno, ribs and seeds removed, minced
• 1/2 medium-sized red onion, chopped into 1/4-inch dice
• 1/4 cup Agavero tequila
• 1 to 2 tablespoons vinegary Mexican bottled hot sauce (such as Cholula, Tamazula, Valentina or Bufalo)
• 2 tablespoons extra-virgin olive oil
• 1/3 cup chopped fresh cilantro, plus several sprigs for garnish
• salt
• several lime slices, for garnish
• 1 head Belgium endive, leaves pulled from core

Directions

In a glass or ceramic bowl, mix shrimp with lime juice, cover and refrigerate for about 1 hour, stirring occasionally.

After refrigeration, add oranges and juice, cucumber, tomato, jalapeno, and onion to shrimp bowl. Mix gently with Agavero tequila, hot sauce, olive oil, cilantro and salt, and taste, adjusting seasoning if necessary. Cover and refrigerate up to a few hours, or serve immediately.

Spoon the ceviche into martini glasses or small bowls. Garnish with sprigs of cilantro and slices of lime. Serve with endive leaves.

Scallops and Mango Chutney

Agavero mango chutney

Ingredients

• 2 unripe mangoes (about 3 pounds total)
• 1/2 cup cider vinegar
• 1/2 cup Agavero tequila
• 1 teaspoon salt
• 1-inch piece fresh gingerroot, peeled
• 1 fresh Serrano chile
• 5 garlic cloves
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander seeds
• 1/2 teaspoon ground turmeric
• 3-inch piece cinnamon stick
• 2 star anise
• 2 tablespoons corn or safflower oil
• juice of one lemon

Brown butter seared scallops

Ingredients

• 12 large sea scallops
• kosher salt and freshly ground pepper
• 1 tablespoon olive oil
• 2 tablespoons butter

For chutney

Peel mangoes and cut into 1/2-inch cubes. In a small bowl toss mangoes with vinegar, Agavero tequila and salt.

For seasoning paste

Cut gingerroot into 4 pieces. For a milder chutney, wearing rubber gloves, remove seeds and veins from Serrano chile. In the bowl of a food processor, add gingerroot, chile, and remaining seasoning paste ingredients, and puree to a paste.

Heat a 4-quart heavy saucepan over moderately low heat until hot. Cook seasoning paste, cinnamon stick, and star anise in oil, stirring frequently, 10 minutes, or until very fragrant. Stir in mango mixture and simmer, covered, over low heat, stirring occasionally, until mangoes are tender, about 30 minutes. Discard cinnamon stick and star anise and cool chutney completely. Chutney keeps, covered and chilled, about 1 month.

For scallops

Season the scallops with salt and pepper. In a large skillet, heat the oil until just smoking. Add the scallops and cook over high heat for 30 seconds.

Reduce the heat to moderate and cook until golden on the bottom, about 2 minutes. Turn the scallops and add the butter, allowing it to bubble and brown.

Cook, spooning the butter on the scallops, until white throughout, about 3 minutes. Serve scallops with Agavero mango chutney.

Agavero, the ultra-smooth 100% blue agave tequila, is hand blended with Damiana, a legendary flower known for centuries as a potent aphrodisiac. The Damiana flower gives Agavero an ultra-smooth taste making it perfect to enjoy neat, on the rocks, in a host of delicious cocktails or even in scrumptious food recipes.

Photo credit: Agavero