The Perfect Margarita

Do you like margaritas? I know that I do, and typically the ones ordered at a bar are made with sweet and sour mix. I am all for making this myself and forgoing the sweet and sour mix.

To make the perfect margarita, 3-2-1 is the key. That, and, a really good tequila.

Ingredients
Tequila
Triple Sec
Roses Lime Juice
Kosher Salt
Fresh Limes

Fill a blender full of ice. Add three shot glasses full of tequila; two shot glasses full of Triple Sec; and one shot glass full of Roses Lime Juice. Blend this until you have a nice icy even blend of the ice and the liquids.

If you like salt on your margarita, place some kosher salt on a plate spread out enough to cover the lip of the glass. Moisten a paper towel, and invert the glass over the paper towel, and tamp down the glass on the paper towel, then immediately tamp into the salt. Turn the glass over and pour in your margarita. Garnish this with fresh lime.

The Perfect Margarita - Photo by Jon Sullivan

A tu Salud!

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Kabobs de Carne de Vaca

If you saw the tease, or not, tonight’s fare are Kabobs with a twist! What could be better than a bit of tequila, cilantro and beef, to name a few? Start the night before to get the meat marinating. While the ingredients might seem a bit potent, the combination becomes a subtle dance on your tongue as you savor the mild flavors. Cooking time is about 35 minutes.

Ingredients
2 big limes, juiced
1/4 cup of pineapple juice
2 TBS Cointreau
2 TBS Herradura Tequila
1 bunch of cilantro, chopped
1 bunch of Italian parsley, chopped
1 large jalapeno, seeded and chopped
1 good glug of extra virgin olive oil
Salt and pepper to your liking
1 1/4#’s petite tender steaks
Tomatoes, cut into chunks
Onions, cut into chunks
Garlic, skins removed

Marinade ingredients

Using the first nine ingredients, place all in a blender and puree until smooth.

Marinade ingredients liquified

Then take the petite tenders and cut them into cubes.

Steak cut into cubes

Place the marinade into a ziplock bag and add the beef. Give it a good shake so that the marinade grabs all sides of the meat.

Steak is marinating!

Let this sit in the refrigerator, and turn it frequently during the day.

One hour before you are ready to start cooking, remove the meat from the refrigerator to warm up. It is at this point I get the tomatoes, onions and garlic ready. After the hour, place the meat, tomatoes, onion and garlic on the skewers.

Kabobs are ready for the rotisserie

Tonight I am using my Showtime Rotisserie to cook these babies as it is too cold to BBQ. Cooking time on a rotisserie is about 35 minutes. If you choose to grill them, turn them frequently.

Kabobs midway in cooking and boy does it smell good!

If you do BBQ, and you use wooden skewers, remember to soak the skewers for a good half hour so that they do not burn on the grill.

Well, the timer just went off, and dinner is served!

Kabobs are done and dinner is served!

Hope that you enjoy this recipe as much as my husband and I did!

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