Papaya Margarita


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Ingredients

  • 1/2 cup plus 2 tablespoons fresh lime juice, plus zest for garnish
  • 1 1/2 teaspoons minced fresh rosemary
  • 1/2 large Mexican papaya, seeded, or 1 large Hawaiian papaya, halved, seeded
  • 4 fresh orchid blossoms (optional)

Recipe Preparation

  • Bring sugar and 1 cup water to a boil in a small saucepan, stirring to dissolve sugar. Boil syrup for 2 minutes. Pour 1/2 cup syrup into a large pitcher. Add lime juice and 1/2 cup cold water. Set lime syrup aside. Transfer 1/2 cup remaining hot syrup to a small bowl. Add rosemary; let steep 15 minutes. Using a fine-mesh sieve, strain rosemary syrup into lime syrup; discard solids. DO AHEAD Rosemary-lime syrup can be made 1 day ahead. Cover and chill.

  • Scrape papaya flesh into a food processor; purée until smooth. Measure 3/4 cup purée (reserve remaining purée for another use, such as a smoothie); add to pitcher with rosemary-lime syrup. Add tequila; whisk to blend.

  • Fill 4 large wine glasses with ice. Pour cocktail over. Garnish with zest and orchids (if using).

Recipe by Steve Calabro Red O Los Angeles

Nutritional Content

One drink contains: Calories (kcal) 318.2 %Calories from Fat 0.0 Fat (g) 0.0 Saturated Fat (g) 0.0 Cholesterol (mg) 0 Carbohydrates (g) 57.9 Dietary Fiber (g) 1.0 Total Sugars (g) 53.5 Net Carbs (g) 56.9 Protein (g) 0.4 Sodium (mg) 3.1Reviews Section

Papaya Margarita

The recipe is featured in the July 2011 Bon Appétit Magazine. We thin this smooth tropical cocktail would go perfectly with Thai food. It's very easy to make. We loved it.

Ingredients

Ingredients

  • 1 Cup Sugar
  • 1 2/3 Cups Fresh Lime Juice
  • 1 1/2 Teaspoons Minced Fresh Rosemary
  • 1/2 Large Mexican papaya, or 1 large Hawaiian papaya (what we used), seeded
  • 3/4 Cup Tequila Blanco

Method for Papaya Margarita

Bring sugar and 1 cup water to a boil in a small saucepan, stirring to dissolve sugar. Boil syrup for 2 minutes. Pour 1/2 cup syrup into a large pitcher. Add lime juice and 1/2 cup cold water. Set lime syrup aside.

Transfer 1/2 cup remaining hot syrup to a small bowl. Add rosemary let steep 15 minutes. Using a fine-mesh sieve, strain rosemary syrup into lime syrup discard solids. DO AHEAD Rosemary-lime syrup can be made 1 day ahead. Cover and chill.

Scrape papaya flesh into a food processor purée until smooth. Measure 3/4 cup purée (reserve remaining purée for another use, such as a smoothie) add to pitcher with rosemary-lime syrup. Add tequila whisk to blend.


The Grilled Pineapple Margarita, aka la margarita de piña asada, was created by Mexican chef Pati Jinich. This one’s rather time consuming but so worth it in the end.

  • Vegetable oil for greasing the grill
  • 1 pineapple peeled, cored, and cut into 1/2-inch rings, crosswise
  • 1 jalapeño chopped, or more to taste
  • 1/4 cup chopped cilantro leaves and upper stems
  • 3 cups pineapple juice
  • 1 cup white or silver tequila
  • 3/4 cup freshly squeezed lime juice
  • 1/2 cup agave syrup or simple syrup
  • 2 tablespoons kosher or coarse sea salt
  • 2 tablespoons ground piquín chile or Mexican dried ground chile
  • 1/2 cup turbinado or dark brown sugar

Step 1

Combine ingredients in a blender and blend.

Step 2

Pour into sumac spice-rimmed traditional Margarita glass to serve.

Step 3

Garnish with jalapeño slices.

Step 4

To make sumac spice rim: Combine 1/2 cup sea salt with 3 tablespoons of sumac. Use electric spice grinder to blend ingredients.


Papaya Lentil Salad and Habanero Margaritas: Recipes From Tulum’s Most Inspiring Restaurant

To revist this article, visit My Profile, then View saved stories.

Photo: Excerpted from Hartwood by Eric Werner and Mya Henry (Artisan Books). Copyright © 2015. Photograph by Gentl & Hyers

To revist this article, visit My Profile, then View saved stories.

A holiday abroad can sometimes turn into an existential crisis when those nagging questions—why don’t I live here? Could I work here? What if I started a new life here?—creep in. Most of the time these musings are wishful thinking and nothing more. For Eric Werner and Mya Henry, however, the idea of uprooting to a faraway place quickly became very real. On a vacation to Tulum, Mexico, in 2009, the husband-and-wife team decided with firm conviction that the next time they returned it would be for good. In 2010 the chefs, at the time both working in restaurants in New York City, came back and signed the paperwork that sealed the deal: They would open a restaurant called Hartwood on a 3,000-square-foot plot in the beachside jungle of Tulum.

Now, after years of amassing culinary praise from highly respected food critics and chefs like Alice Waters and René Redzepi, Werner and Henry are releasing a book today, Hartwood: Bright, Wild Recipes From the Edge of the Yucatán, that tells their story and reveals some of their most unique recipes and techniques. Using only local fare from the fisherman and farmers whom they’ve grown close with in the area, Werner and Henry create loosely Mexican-inspired dishes—though you won’t find chips and guacamole here. What you will find is beautifully plated menu items like a signature jicama salad, papaya empanadas, fresh catches of the day like mahimahi or Caribbean lobster, and pork ribs marinated in agave. They utilize traditional herbs like epazote and avocado leaf, and make their own roasted oils from garlic, chile, and onion.

Photo: Excerpted from Hartwood by Eric Werner and Mya Henry (Artisan Books). Copyright © 2015. Photograph by Gentl & Hyers

Like the more simple life these chefs chose to live in Tulum, the idea of the food at Hartwood is about slowing down, appreciating the layers of taste, and understanding the origins of the ingredients in each dish. As Redzepi writes in the book’s forward, “It makes me happy and a bit jealous when I think about the fact that they did all this by leaving the big city behind and finding their own path.” Doing what you love in the middle of paradise? Anyone would be envious.

For those who can’t take off and head to the beach, here are two recipes straight from Hartwood’s new book to give you a taste of Tulum—and maybe make you feel a little inspired, too.

Photo: Excerpted from Hartwood by Eric Werner and Mya Henry (Artisan Books). Copyright © 2015. Photograph by Gentl & Hyers

Lentil and Papaya Salad With Lime and Honey Vinaigrette
Serves 6

This salad plays the fresh flavors of papaya and grapefruit against the earthiness of the lentils. It’s bright and fruity, but it’s also substantial. The chunks of papaya and grapefruit in the salad are echoed by a papaya-and-grapefruit sauce you make in the blender (you’ll have extra—drink it straight while you cook), and the whole dish comes together with a lime and honey vinaigrette you’ll want to use for pretty much every other salad you make. Amaranth greens are increasingly easy to find at farmers’ markets in the summer.

We use both amaranth seeds and the leaves in this recipe. Many people talk about nose-to-tail cooking we do that not only with fish but with vegetables, plants, and herbs. Using the entire ingredient is a must whenever you get the chance.

Ingredients:
1 cup dried lentils (French, brown, or red)
2 cups water
Kosher salt
1 white onion, halved
1 carrot, peeled and halved
3 bay leaves
Freshly ground black pepper
1/2 cup Lime and Honey Vinaigrette (recipe follows), or as needed
1/2 bunch amaranth, leaves only (or kale or chard, torn into 1-inch pieces)
2 grapefruit, suprêmed (see Note)
1 summer squash, thinly sliced
1/2 papaya, peeled, seeded, and cut into 1-inch pieces
1/2 lime (optional)
1 cup Papaya Grapefruit Sauce (recipe follows)
Puffed amaranth seeds for garnish (optional)

1. Cook the lentils. Combine the lentils, water, 2 teaspoons salt, the onion, carrot, and bay leaves in a large saucepan. Bring to a rolling boil over medium heat and cook for 15 minutes. Check to see if the lentils are tender depending on the type of lentils, it may take up to another 15 minutes to cook them. Remove from the heat, drain, and cool, then discard the onion, carrot, and bay leaves and season lentils with salt and pepper.

2. Put the lentils in a medium bowl and toss with the vinaigrette. Taste and adjust the seasoning as necessary. Add the amaranth leaves and toss. Add the grapefruit suprêmes, squash, and papaya and toss gently—the fruit will break apart some, but you don’t want the pieces to turn to mush. Taste and adjust the seasoning, adding more vinaigrette if necessary. (Sometimes an extra squeeze of lime is nice, too.)

3. To serve, dab the papaya grapefruit sauce onto six salad plates (or onto a serving platter) and use the back of a spoon to spread it into a swirl. Gently arrange the lentil salad on top and sprinkle with puffed amaranth seeds, if using.

Lime and Honey Vinaigrette
Makes about 1 cup

There are so many limes in Mexico. It’s an ingredient that you use for everything: drinks, soups, meat, desserts. So this vinaigrette has lots of applications. You can use it as a marinade, as a way to get proteins started before you put them on the grill or in the oven, or as a finishing touch. It breaks through that smoke and char. And, of course, it’s great on salads.


4. Cherry Bourbon Slush

Cherry Bourbon Slush is a chilly cocktail that can make a perfect drink for any summer sailing party.

Combining Bourbon Whisky, cherry juice and a host of other ingredients, this cocktail is as tasty as it is refreshing.

Ingredients:

  • 1 to 2 cups of water
  • 3-ounce bourbon whiskey
  • 4 oz lemon-lime soda (like Sprite)
  • 2 oz cherry juice
  • Ice cubes
  • Lemon and/or orange slices

Put all the ingredients in a pitcher and stir gently. Cover the pitcher and place in the refrigerator for about 3 hours till mixture is very cold. Put some ice in a blender and pour in a sizable amount of the mixture. Blend it until it’s slushy. Pour it into a highball glass and garnish with orange and lemon slices.


Recipe Summary

  • ½ papaya - peeled, seeded, and cut into 1-inch slices
  • 2 teaspoons olive oil
  • 2 cloves garlic, minced, or to taste
  • ¾ cup butter at room temperature
  • 3 (10 ounce) porterhouse steaks
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh rosemary
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic salt

Preheat outdoor grill for medium heat, and lightly oil the grate.

Rub the papaya slices evenly with 2 teaspoons olive oil.

Cook the papaya on the preheated grill until hot and softened, about 10 minutes.

Blend the grilled papaya, garlic, and butter in a blender until smooth. Pour into a small container and cool in refrigerator 1 to 2 hours.

Again preheat outdoor grill for medium heat and lightly oil the grate.

Rub the porterhouse steaks thoroughly with the 2 tablespoons olive oil. Stir the rosemary, salt, pepper, and garlic salt together in a bowl rub evenly onto both sides of the steaks.

Cook the steaks until they are beginning to firm, and are hot and slightly pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Top with the papaya butter to serve.


Beverages » Skinny Papaya Margarita

Kathy Sidell dreamt up this refreshing beverage while vacationing in Mexico with her family, and worrying that her beach cocktailing was not swimsuit-friendly. She adds fresh, juicy papaya flesh to a blender with ice, tequila, a dash of orange liqueur and lime juice. If you like a drink that is a tad sweeter (like Kathy), add a couple of stevia-based artificial sweetener packets. This recipe makes a pitcher, so whip up a batch for your next warm weather gathering.

Ingredients

For Margarita

  • 1 large papaya, seeded, peeled & cut into chunks
  • ice to fill blender ¾ full
  • 2 packets stevia-based artificial sweetener (optional)
  • 4 oz lime juice (2-3 limes)
  • 1 oz orange-flavored liqueur (Cointreau suggested)
  • 8 oz tequila (100% agave tequila suggested)

To Garnish

  • lime juice on a plate for rimming glasses
  • kosher salt on a plate for rimming glasses
  • zest of 1 lime
  • ½ red jalapeno, grated or finely-chopped

How-to

  1. Microplane lime zest and red jalapeno. Set aside
  2. Fill a blender ¾ of the way with ice
  3. Add chunks of papaya, lime juice, tequila, stevia-based artificail sweetener (optional) and orange liqueur
  4. Blend until thick and smooth. Add more ice if needed
  5. Dip rims of margarita glasses in lime juice, then press into the kosher salt
  6. Portion thick, frozen margarita into prepared glass and top with the zest of lime and jalapeno

Kathy Sidell

Kathy Sidell grew up in a food-obsessed family. Her mother joked that "if there was a fresh date miles away, she would drive to find it." Kathy's father was a banker who financed many of Boston's chef greats -- who now dominate the food scene in Boston. Her dinner table was audition ground for talent such as Jasper White, Lydia Shire and Barbara Lynch. Before transitioning into the restaurant industry, Kathy attended Columbia film school in the late 1970's and became a founding partner of the production company Chelsea Pictures. She finds that there were many parallels between launching a restaurant and producing a film. Today, Kathy is the owner of The Met Restaurant Group, containing four ventures including MET Back Bay.


Guava Margarita Smoothie

This is a basic margarita smoothie that is so delicious you may want to double the recipe! Blend with the ice for a frozen cocktail or blend without the ice and serve on the rocks. This smoothie recipe is a true masterpiece, and the key is the guava juice. There is something about guava and tequila that is downright delicious, and I cannot wait for you to discover it for yourself. Guava also contains vitamin A, folate, potassium, copper and manganese. Who says you are not allowed to consider an alcoholic drink healthy? Choose your favorite tequila and enjoy this smoothie with a friend.


  • 12 oz can frozen limeade concentrate
  • 12 oz cherry flavored soda
  • 12 oz bottle of Corona Light
  • 12 oz Jose Cuervo
  • Kosher salt, for rimming glass
  • Lime and cherries for garnish

Wet rim of glass with lime and dip in sale. Combine all ingredients in a large pitcher and stir. Serve over ice and garnish with lime and cherry.

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Watch the video: Margarita (July 2022).


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