Side Dish Tuesday

Today's is side dish was placed upon me this morning in a challenge.  I have taken the the day Catherine to closely research today's significance first.  Today we are celebrating National Tequila Day!  So Cath challenged me for a tequila themed blog today, and since it is my poison of choice I thought it would be easy.  So what possible suggestions, ideas, could I possibly come up with if you are in the tequila mood tonight.  

Pineapple Margarita

3 oz. pineapple juice 
 1-1/2 oz. tequila 
 1 oz. triple sec 
 1 oz. lemon juice 
 1/2 cup crushed ice 

1. Combine pineapple juice, tequila, triple sec, lemon juice and ice in blender container.  Cover; blend until slushy.  Serve in frosted glass.

Lime & Tequila Sweet Potatoes

2 pounds sweet potatoes, peeled
1/4 cup fresh lime juice
2 tablespoons honey
1 tablespoon tequila
Preparation:

1. Cut sweet potatoes into 3/4 inch thick slices. Boil slices in a large pan on high heat for about 6 minutes. Drain. Sweet potatoes should be just tender. 
2. In a bowl mix together lime juice, honey and tequila. Brush over potatoes. Grill on greased grate for 4 to 6 minutes. Brush repeatedly with mixture and turn frequently. Sweet potatoes are done when they are browned.

Tequila Grilled Portobella Mushrooms

1/2 cup tequila

1/4 cup butter, melted

3 tbsp olive oil

1/4 cup lime juice

5 cloves garlic, minced

4 portobella mushrooms, stems removed

1. Whisk together the tequila, butter, olive oil, lime juice and garlic. Allow to sit for at least ten minutes.
2. Baste the portobella mushrooms with the tequila mixture, then place on grill. 
3. Allow to cook for 3 - 5 minutes, then turn and baste with more of the tequila mix and cook for another minute or two. Top with additional tequila mixture if desired before serving.