La Paloma Recipes

LA PALOMA SUPREMA

Steps:

• Add Don Julio Reposado Tequila and grapefruit soda in salt-rimmed, ice-filled highball glass
• Garnish with lime wedge

PALOMA

Steps:

• In a highball glass filled with ice, combine salt, tequila and lime juice. Top with soda. Garnish with lime.

PALOMA

Steps:

• Combine the tequila, lime juice, and salt in a tall glass. Add ice, top off with diet grapefruit soda, and stir.

PALOMA TEQUILA COCKTAIL

Steps:

• Gather the ingredients.
• If desired, rim a collins glass with salt . Begin by wetting the rim with a lime wedge, then roll it in a small dish of salt.
• Fill the glass with ice and add the tequila and lime juice.
• Top it off with grapefruit soda and enjoy.

LA PALOMA COOLER

Steps:

• Rub rim of a highball glass with lime wedge; invert glass in a small dish of coarse salt, twisting to coat rim. Fill glass halfway with ice, 1 teaspoon lime juice, and 1 ounce platinum tequila, then top with Mexican grapefruit soda. Stir. Place cored-out lime half in drink and fill with tequila (try a reposado for added flavor).

LA PALOMA

Steps:

• Pour tequila over ice in a tall highball or Collins glass.
• Add lime juice. Add Squirt or substitute. Stir and garnish with a slice of lime.

CHICKEN LAPALOMA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Thoroughly blend cream of chicken soup, mayonnaise, lemon juice, and curry powder in a 2-quart casserole dish. Stir chicken and mixed vegetables through the soup mixture. Sprinkle Cheddar cheese over the mixture.
• Stir corn flakes, butter, and parsley together in a bowl; sprinkle over the top of the casserole. Cover dish with aluminum foil.
• Bake in preheated oven for 25 minutes, remove foil, and continue baking until the edges begin to brown, about 25 minutes more.

PALOMA

Steps:

• Dip the rim of a highball glass in a bowl of water, shake off the excess, then sprinkle a spoonful of salt onto a plate or saucer and dip the glass into that to coat the rim.
• Fill a cocktail shaker with ice, then add all the remaining ingredients minus the soda water. Shake until the outside of the shaker feels cold, then strain into your prepared glass. Add a few fresh ice cubes and top with soda water to serve. Garnish with the wedge of grapefruit.

EGGS A LA PALOMA

Steps:

• To make the tomato sauce: Heat the olive oil over medium heat in a small saucepan. Add the onion and garlic and cook, stirring, until the onion is translucent, about 5 minutes. Stir in the chili powder, cumin, and oregano. Cook, stirring, until fragrant, 1 to 2 minutes. Stir in the tomato sauce and season, to taste, with salt and pepper. Stir in the stock, bring to a boil, then adjust the heat so the sauce is simmering. Cook, stirring occasionally, until the sauce is lightly thickened, about 15 minutes.
• Set the rack about 4 inches from the broiler and preheat the broiler.
• Cook the chorizo in a medium skillet over medium heat, stirring occasionally, until fragrant, 3 to 4 minutes. Drain on paper towels and set aside
• Cut the avocados in half, remove the pit and peel the halves. Cut each half lengthwise into 6 thin slices. Toss together in a medium bowl with the lime juice. Divide the chorizo among 6 oven-proof, individual serving casseroles, about 5 1/ 2-inches wide by 1-inch deep. Cover the chorizo in each casserole with 4 thin slices of avocado.
• To cook the eggs: Spray a frying pan or griddle with the vegetable cooking spray and heat over medium heat. Add as many eggs as will fit without touching and cook until the underside of the eggs is set, about 1 minute. Reduce the heat to low and cook until the whites are completely set, about 3 minutes. Place 2 eggs on top of the avocado in each casserole. Repeat with the remaining eggs.
• Divide the tomato sauce among the 6 casseroles, topping the eggs with a thin, even layer of sauce. Sprinkle the cheese over the sauce, dividing it evenly. Broil just until the cheese melts, about 1 minute. Top each casserole with a teaspoon of crema and sprinkle the chopped cilantro over the cream. Pass the remaining crema separately.
• Cook's Notes: Crema Mexicana is a mildly acidic dairy product with a consistency that makes it perfect for drizzling over finished dishes. It is available in Latin markets and some supermarkets. If you cannot find it, substitute sour cream, thinned down with water.
• Oaxaca cheese is a mild string cheese from the state of Oaxaca in Mexico. It is available in Latin markets and some supermarkets. Whole milk mozzarella is the perfect substitute.