The Mariners could definitely use legendary slugger Edgar Martinez back in the lineup. However, 'Gar retired ten years ago and since then, has kept busy with various projects including The Martinez Foundation, which he co-founded with his wife Holly. More recently, Edgar teamed up with salon/spa founder Gene Juarez to market a line of mezcal called El Zacatecano. Now, the two are joining forces with Salty's seafood restaurantst to add a unique twist to this year's Cinco de Mayo celebration.
Edgar and Executive Chef Jeremy McLachlan from Salty's joined guest host Kim Holcomb to prepare a fiery shrimp taco dish and mix up Edgar's Triple Threat Margarita using three types of El Zacatecano mezcal. They also treated the audience to White Chocolate Mousse & Raspberry cupcakes (inspired by their classic dessert).
Click here to check out Salty's special Cinco de Mayo menu (available at all Salty's restaurant locations), as well as cocktails featuring El Zacatecano mezcal.
Chef Jeremy shared the recipes for the Fire-eey Shrimp Tacos, fresh salsa, and the Triple Threat Margarita. Whole Foods provided all of the locally-sourced ingredients for today's segment. Please click here to learn more about Whole Foods' Local Forager, Denise Breyley. You can also buy bottles of El Zacatecano mezcal there.
Here are the recipes Edgar and Chef Jeremy shared today:
Fire-yee Shrimp Tacos
1 pound 21/25 black tiger prawns, peeled deveined and cut in half lengthwise
1 tablespoon canola oil
1 jalapeno pepper, sliced thin with seeds
2 cloves garlic, sliced
½ tablespoon chili powder, medium blend
1 teaspoon kosher salt
½ bunch cilantro, chopped
½ tablespoon canola oil
1 sweet onion, sliced thin
1 package white corn tortillas
3 shots El Zacacatano Mezcal Blanco
½ lime, halved
4 dashes chipotle Tabasco
4 cups avocado salsa (recipe follows)
1) Place prawns in a bowl with the oil, jalapeno pepper, garlic, chili powder, salt, and chopped cilantro.
2) Mix and marinate for 30 minutes in your refrigerator.
3) Heat a large fry pan to medium heat.
4) Add canola oil and onions and turn heat to medium high.
5) Char onions until they get a nice color.
6) Pull onions out of the pan and wipe clean with a paper towel.
7) Turn oven to warm and toast tortillas in the dry pan. Once the tortillas are all toasted wrap tortillas in a clean kitchen towel and place in the oven to keep warm.
8) Heat fry pan to medium high heat.
9) Place the marinated prawns in the hot pan and cook until they start to turn pink.
10) Deglaze with tequila and finish with squeeze of lime and Tabasco.
11) Serve with avocado salsa and warm tortillas
4 each ripe avocadoes, diced
½ red onion, minced
1 lemon juiced
½ bunch cilantro, chopped
pinch cayenne pepper
Salt to taste
1) Mix ingredients together
2) NOTE: taste for salt before serving because avocadoes soak up salt really well and you might need to add more.
Triple Threat Margarita
(makes 1 cocktail)
¼ lime, cut into two wedges
1 tablespoon murray river sea salt
Pint glace full of ice
½ shot El Zacacatano Mezcal Blanco
½ shot El Zacacatano Mezcal Repasado
½ shot El Zacacatano Mezcal Anejo
½ shot citronge liquor
¼ shot Grand Marnier
1) Rub the rim of a pint glass with 1 of the lime wedges.
2) Place the salt on a plate and turn rim of glass through salt so it covers the rim.
3) Fill glass with ice.
4) Add tequila squeeze of lime wedge and citronge liquor.
5) Add limeade and float with Grand marnier.