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Kyle Fitzgerald, kitchen magician of the Old Blinking Light and the subject of last week’s Chef and Tell interview, is making plans now for Super Bowl food, which includes the following recipe for tequila cocktail sauce, a boozier version of the classic that pairs well, says Fitzgerald, with spicy crab cakes, shrimp or fish sandwiches.
Tequila cocktail sauce
1.5 cups good ketchup
Juice of one lemon
1 tsp Worcestershire sauce
1/2 cup horseradish root zested or grated
1/8 teaspoon fresh ground black pepper ( I like Tellicherry)
1.5-ounce top shelf tequila (no cheap stuff)
Mix all the liquids in a bowl. Zest horseradish to taste and then tequila to taste. “More horseradish root will give it a great kick and open the senses, and more tequila will make your guests give you the old quick shake of the head,” jokes Fitzgerald, who recommends making the sauce one day ahead of time. “It’ll taste better after sitting for a day or two,” he advises.
