Weekend Fare: Margaritas

Just in time for the holiday weekend – margaritas! We’ve made a couple of different kinds and both were excellent! They make a great accompaniment for a backyard bbq or fiesta. I usually like them on the rocks but whatever you prefer.

TRADITIONAL MARGARITA
Ina Garten/Food Network
Print This Recipe

1 lime, halved
Kosher salt
1/2 cup freshly squeezed lime juice (about 5 limes)
2 tablespoons freshly squeezed lemon juice (1 lemon)
1 cup Triple Sec
1 cup white tequila (I think we used gold and it was fine!)
2 cups ice, plus extra for serving

If you like margaritas served in a glass with salt, rub the outside rims of 6 glasses with a cut lime and dip each glass lightly into a plate of kosher salt.

Combine the lime juice, lemon juice, Triple Sec, tequila, and ice in a blender and puree. Place extra ice in a cocktail shaker. Fill with margarita mix, shake well, and strain into glasses.

BLACKBERRY MARGARITA 
adapted from Cooking Light, June 2011
Print This Recipe

1 1/2 tablespoons granulated sugar
1/2 teaspoon kosher salt
1 lime
1 cup water
1/2 cup sugar
1 cup 100% agave blanco tequila
3/4 cup Triple Sec (or Grand Marnier as originally called for)
2/3 cup fresh lime juice
12 ounces fresh blackberries

Combine 1 1/2 tablespoons granulated sugar and kosher salt in a dish. Cut lime into 9 wedges; rub rims of 8 glasses with 1 lime wedge. Dip rims of glasses in salt mixture. Combine water and 1/2 cup sugar in a microwave-safe glass measuring cup. Microwave at HIGH 2 1/2 minutes, stirring to dissolve sugar; cool. Combine syrup, tequila, Triple Sec, fresh lime juice, and blackberries in a blender; process until smooth. Strain mixture through a cheesecloth-lined sieve over a pitcher; discard solids. Serve over ice. Garnish with remaining lime wedges.

Advertisements

Backyard BBQ: Ribs

We enjoyed these ribs yesterday for Father’s Day! I wish I could take credit for this delicious sauce – it was fabulous! I found the recipe on Food Network. I did change the cooking instructions to start with baking – I think it makes ribs more tender and you still have the wonderful grilled flavor from finishing on the grill. I would probably make these with baby backs next time…and there will be a next time! As I note, I did not use an entire can of chipotles – add them until you reach your desired heat level.



HONEY-CHIPOTLE PORK RIBS
(Cooking Method adapted – Recipe from foodnetwork.com)
Print This Recipe

1 cup honey
2 cups ketchup
1 tablespoon grated fresh ginger
1 (7-ounce) can chipotles in adobo sauce
3 pounds country style pork ribs, bone in

In a food processor, combine honey, ketchup, ginger, and 5 chipotles with adobo sauce. Blend until smooth. Taste and add remaining chipotles, or more honey, if desired. If sauce is too thick, thin with a little water or apple juice. Pour half of the sauce over the pork and reserve the rest. Marinate for at least 4 and up to 24 hours.

Bake at 300 degrees for 2-3 hours. Prepare a grill or grill pan. Grill the pork ribs until cooked to desired doneness. Some charring on the pork is delicious. Brush with some of the reserved sauce. Remove pork from heat and slather with remaining sauce or serve sauce alongside.

Weekend Fare: 4th of July!

The 4th of July just seems to be the essence of summer. Cooking out, eating fresh foods, enjoying ice cream, and dining outdoors are just a few of the wonderful parts of this season! Today I’m sharing three recipes that will be great for your weekend bbq: baby back ribs, baked beans, and a summer cocktail.

A friend of ours makes the most amazing ribs ever. He told me the secret to them is slowly baking them first. I don’t make them often but I always follow his advice!


BBQ BABY BACK RIBS
Print This Recipe

1 rack of baby back pork ribs
salt & pepper
olive oil
bbq sauce of choice (homemade or bottled – I used a fabulous local honey bbq sauce)

Pre-heat oven to 250 degrees. Drizzle olive oil on ribs and season with salt and pepper. Bake pork in a disposable aluminum pan or a sheet pan lined with aluminum foil for 1 1/2 – 2 hours until tender.

Prepare grill. Liberally brush the ribs with bbq sauce and put on the grill. Brush with bbq sauce every 5-6 minutes. Cook ribs for 30-45 minutes until charred and very tender. Enjoy!


Side note – the company (Local Folks Foods) makes amazing bbq sauce and ketchup with local, fresh ingredients! We love them!

 

These are vegetarian baked beans but they would be quite awesome with bacon, too.

BAKED BEANS
Print This Recipe

2 cans cannelini (white) beans
1/2 c. red onion, diced
1/2 c. bbq sauce
1/4 c. ketchup
2 Tb. prepared mustard
1/4 c. maple syrup
1 Tb. lemon juice
2 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. onion powder
salt to taste

Combine all ingredients. Bake at 350 degrees for 45-60 minutes until sauce is thickened.


SUMMER COCKTAIL
Print This Recipe

coarse salt
1/4 c. vodka
1/4 c. fresh squeezed key lime juice
1/4 c. fruit juice or nectar (I used strawberry nectar)
key lime carbonated water
ice

Dip rim of a tall glass in vodka and then coarse salt. Fill glass with ice. Pour in vodka, lime juice, and fruit juice. Add carbonated water to top of glass. Stir if desired. Makes 1 cocktail.

Weekend Fare: Pulled Chicken Sandwiches

This recipe is delicious as well as quick and easy! I found the recipe in the November 2009 issue of Cooking Light. We enjoyed these sandwiches with oven fries. I really like the combination of flavors – it makes a smoky, sweet, slightly spicy, bbq.

BLACK PEPPER AND MOLASSES PULLED CHICKEN SANDWICHES
( adapted slightly from Cooking Light, November 2009)
Print This Recipe

3  Tb.  ketchup
1  Tb.  cider vinegar
1  Tb.  prepared mustard
1  Tb.  molasses
3/4  tsp.  chili powder
1/2  tsp.  ground cumin
1/4  tsp.  freshly ground black pepper
1/8  tsp.  ground ginger
12  oz.  skinless, boneless chicken thighs or breast, cut into 2-inch pieces
4  sandwich rolls, cut in half horizontally
12  dill pickle chips

Combine first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat to medium-low; cover and cook, stirring occasionally, 20-25 minutes or until chicken is done and tender. Remove from heat; shred with 2 forks to measure 2 cups meat. Place 1/2 cup chicken on bottom half of each roll. Top each with 3 pickles and top half of roll.