{"id":16088,"date":"2022-05-30T12:05:03","date_gmt":"2022-05-30T19:05:03","guid":{"rendered":"http:\/\/goodlifevancouver.com\/?p=16088"},"modified":"2026-09-30T16:19:44","modified_gmt":"2026-09-30T23:19:44","slug":"chef-nathan-fong-cooks-with-tequila","status":"publish","type":"post","link":"https:\/\/goodlifevancouver.com\/staging\/2138\/chef-nathan-fong-cooks-with-tequila\/","title":{"rendered":"Cooking With Tequila"},"content":{"rendered":"

Cooking With Tequila with Chef Nathan Fong<\/h2>\n

I found this post from about Cooking with Tequila from 2012 with some great recipes from, Chef Nathan Fong<\/strong>, from a demo at the Cambie Kitchen at the BC Liquor Store<\/a><\/strong>. Why not cook a few to honour his memory and delight your guests. Sadly, Nathan Fog passed in March 2020.<\/p>\n

Born and raised in Vancouver, Chef Nathan Fong was a top graduate of the Dubrulle French Culinary School in 1989. After having cooking stints with some of Vancouver’s top restaurants and establishing a successful catering company, Nathan combined his applied design background with food and has established himself as one of Canada’s premier food and props stylists for culinary print and film advertising. His client base is extensive and includes McDonald’s Canada, Safeway, Pizza Hut, Air Canada, Kraft Foods, and General Foods, to name a few.<\/p>\n

\"chef<\/p>\n

He has assisted and coordinated many culinary experts such as Madhur Jaffrey, Barbara Kafka, syndicated writer and featured “Opinionated Palate” columnist of Gourmet Magazine; Mark Bittman of the New York Times; the late R.W. Apple, senior correspondent of the New York Times; noted San Francisco journalist Joyce Goldstein, Harvey Weinstein, editor of Wine Spectator, Linda Kulman, associate editor U.S. News & World Report, celebrated London author Sri Owen, James McNair, famed cookbook author and writer as well as the famed Iron Chefs of Japan. Besides styling, Nathan also does recipe development and testing for various corporate clients. His personal tours of the Vancouver markets and cooking classes are popular with the public as well as corporate clients including Tourism BC, Tourism Vancouver, the Smithsonian Institute, and the American Institute of Food & Wine. He’s also an expert on Cooking with Tequila!<\/p>\n

\"Enjoy<\/a><\/p>\n

Spicy Tequila and Lime Shrimp with Tequila Cilantro Lime Sauce<\/h4>\n

1\u00bd lbs (750 g) medium shrimp, peeled and deveined, tail on 1 cup (250 ml) Blanco tequila
\n1 tsp (5 ml) sea salt
\n\u00bd tsp (2 ml) freshly ground coarse black pepper
\n\u00bd tsp (2 ml) ground cumin
\n3 garlic cloves, minced 1 tbsp (15 ml) red pepper flakes
\n\u00bd tsp (2 ml) smoked paprika
\n\u00bc cup (50 ml) fresh lime juice 1 tsp (5 ml) lime zest
\n\u00bd cup (125 ml) cilantro, chopped
\nPlace all ingredients in a heavy resealable plastic bag and marinate, turning the bag over a few times, for about 1 hour. Remove shrimp, reserving marinade and skewer shrimp. Place on a hot grill, basting often with the tequila marinade. grill for 5 to 6 minutes, turning over until they are opaque and tender. drizzle with Tequila Cilantro Lime sauce (recipe follows).<\/p>\n

Tequila Lime Sauce<\/strong>
\n1\u00bd cups (375 ml) cilantro, coarsely chopped
\n1 small shallot, coarsely chopped
\n\u00bd cup (125 ml) lime juice
\n\u00bc cup (50 ml) tequila
\n3 tbsp (45 ml) extra virgin olive oil
\nsalt and freshly ground black pepper, to taste
\nAdd ingredients to a food processor or blender and process until smooth. Add more olive oil if you\u2019d like a smoother texture. serve drizzled over grilled spicy shrimp.<\/p>\n