Jalapeño Watermelon Margarita.

One of my friends posted pictures on facebook yesterday of the margaritas she and her significant other were enjoying at a local cantina.  Robin had a sweet looking Watermelon Margarita and Tim had a fiery Jalapeño Margarita.  Instantly I craved a margarita.  A blended margarita.

I know from making Rosemary Watermelon Juice, that a single watermelon, even a baby like this one, will yield a good bit of juice.  So find a friend and get ready to enjoy a refreshing take on a classic cocktail.

I also know from making Jalapeño Infused Margaritas, that it doesn’t take long to infuse a nice peppery flavor into tequila.  For this recipe I simply sliced a jalapeño and dropped it into a jar with about 4 ounces of tequila.  Within an hour you’ll have nicely infused jalapeño flavor.

First sip reaction.  Wow, surprisingly good.  Sweet.  Heat.  Salty rim.  Jalapeño & Watermelon Margaritas I like you.

Shout out to Robin for the inspiration, on this day and each day.  I think this cocktail is a lot like her.  She’s definitely a sweetheart, with great positive energy.  Yet she also has an addicting ‘weird’ sense of humor that I totally get (and look forward to daily).  And lastly, she knows how to make you feel special, in a kind of warm & fuzzy way…much like a well crafted cocktail.  xo Robin.  Keep the inspiration alive.

Recipe Note: you can make a ‘simple’ simple syrup in the microwave.  Combine 1/2 cup sugar and 1/2 cup water.  Microwave for 2 minutes until sugar is dissolved.  Chill.

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Jalapeño & Watermelon Margarita

Prep Time 1 hour hour

Total Time 1 hour hour

Servings 2

Author Libby with Lemony Thyme

Ingredients

• 4 ounces tequila
• 1 jalapeno thinly sliced
• 5 cups watermelon chunks
• 2 limes
• 2-3 Tbl. simple syrup to taste
• 2 ounces Grand Marnier
• watermelon wedges lime slices, jalapeno slices for garnish
• coarse kosher salt for rim optional

Instructions

• Combine tequila with sliced jalapeno in a jar. Refrigerate for an hour or so.
• In a blender combine watermelon chunks, lime juice and simple syrup. Blend until liquefied.
• In a shaker of ice, add 2 ounces jalapeno infused tequila, 1 ounce Grand Marnier, 1 cup watermelon juice. Shake until well chilled.
• Spread 2-3 Tablespoons salt on plate. Rub lime wedge on rim of glass, then dip into salt. Pour chilled margarita into ice filled glass. Garnish with watermelon wedge, lime & jalapeno slice. Enjoy!

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Jalapeño Infused Margarita.

I recently went on a business trip to Las Vegas and enjoyed a really nice dinner at Taqueria Canonita located in the Venetian Hotel.  The company, the atmosphere, the food…were all wonderful.  But the Jalapeño Infused Margarita was inspirational.

One sip was all it took.  The jalapeno flavor was most certainly present, yet without heat.  Instead it’s flavor infusion grabbed your attention.  Once focused, hints of cilantro and citrus came to the front.  The bartender wouldn’t surrender too many details, but I did get out of him that they infuse 100% agave tequila with jalapeno and orange for 4 days.

I wasn’t home from Vegas long before I was layering orange and jalapeno slices in a big glass jar.  I topped them with 100% agave tequila and in to the refrigerator this jar of infusion happiness went.  I was a bit giddy.

Then it hit me, was there more to this infusion thing than to forgetaboutit for four days?  Perhaps a little more research was required in order to fine tune my method.  The internet is a wonderful place.  I found several recipes for jalapeno infused tequila and most said to remove the jalapeno after anywhere from 4 hours to 3 days.  Dilemma.  Do I let them hang out with the oranges for the entire 4 days?  I caved and removed only the jalapeno after about a day and a half.  My infused tequila has plenty of flavor.  If you also want heat…..I say let ’em be.

I recall watching as he prepared my second Jalapeño Infused Margarita and seeing him ‘muddle’ herbs and lime much like you would to make a Classic Mojito (except in this case using fresh cilantro instead of mint).  A rim of salt, served on the rocks is exactly the way I take my Margaritas.

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Jalapeño Infused Margarita

Author Libby with Lemony Thyme

Ingredients

For infused tequila…

• 2 naval oranges sliced
• 2 jalapenos quartered, seeds and veins removed
• 1 liter of 100% agave tequila

For margaritas…

• 6- ounces Grand Marnier or Cointreau
• 6 fresh limes
• 1 bunch of fresh cilantro
• 1 cup water
• 1/2 cup sugar
• coarse salt for rim

Instructions

For infused tequila…

• In a large glass jar with lid, layer orange slices and jalapenos. Top with liter of tequila, seal and refrigerate. Save original tequila bottle. After 1-2 days, remove only the jalapeno slices and discard. Leave orange slices in tequila for a total of 4 days. Strain tequila and return to original bottle. Chill.

For margaritas…

• To make the simple syrup 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.
• For each margarita, add 3-4 lime wedges and a handful of fresh cilantro to a tall glass. Muddle until lime juice is released. To glass add 1 1/2-ounces tequila, 1 1/2-ounces Grand Marnier (or Cointreau), 1 1/2-ounces simple syrup, top with 1 1/2-ounces fresh lime juice. Add ice and shake well.
• Dip rim of glass in coarse salt. Fill with margarita. Garnish with lime wedge.
• Sip responsibly.

Notes

Infuse tequila for 4 days.

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Margarita Ceviche

My mom gave me a unique cookbook several years ago called Surreal Gourmet Bites.  It changed my life or at least the way I viewed food.  Thank you Surreal Gourmet (Bob Blumer) for inspiring me to eat with my eyes first and thanks mom for always choosing gifts for life.

~ Margarita Ceviche ~

6 nice looking limes
3 large sea scallops
1 Tbl. olive oil
1 Tbl. fresh squeezed orange juice
1 Tbl. tequila
1 Roma tomato, diced into tiny cubes
1/2 avocado, diced into tiny cubes
1/4 cup stemmed fresh cilantro, finely chopped
2 Tbl. finely diced red onion
1 small jalapeno, finely diced
salt
2 Tbl. kosher salt

Slice the top third off each lime.  Use a reamer to juice them, reserving the juice.  Trim the membrane from the 6 lime shells.  Freeze for 1 hour.

Dice scallops into 1/4-inch cubes.  Transfer to small bowl and add 1/2 cup lime juice; toss thoroughly.  Refrigerate for 30 minutes.  Strain off lime juice; reserve scallops.

In a small bowl, whisk olive oil, 1 Tbl. lime juice, orange juice and tequila.  Add scallops, tomato, avocado, cilantro, onion and jalapeno.  Toss thoroughly; season with salt to taste.

Wet edges of frozen lime shells with water.  Dip in kosher salt.  Fill with ceviche and serve.

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Blackberry Margaritas

When the blackberries are in season and look this good, I’m hunting recipes to make.  This Margarita recipe from Cooking Light was just what I was looking for.  Just so happens it makes four two…so I recommend inviting a friend, like I did.

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Blackberry Margarita

Cuisine Cocktail

Servings 4

Author Cooking Light, June 2011

Ingredients

• 1 1/2 Tbl. granulated sugar
• 1/2 tsp. kosher salt
• 1 lime
• 1 cup water
• 1/2 cup sugar
• 1 cup tequila
• 3/4 cup Grand Marnier
• 2/3 cup fresh lime juice
• 12 oz. fresh blackberries

Instructions

• 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, Grand Marnier, fresh lime juice, and blackberries in a blender; process until smooth.
• Strain mixture through a cheesecloth-lined sieve over a pitcher; discard solids.
• Combine 1 1/2 tablespoons granulated sugar and kosher salt in a dish. Cut lime into wedges; rub rims of 4 glasses with lime wedge. Dip rims of glasses in salt/sugar mixture. Serve margaritas over ice. Garnish with fresh blackberries and lime wedges.

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While I generally order my Margaritas on the rocks with salt, if I’m going to have one frozen – bring me a spoon please.  Today is National Margarita Day, too great a Post op to pass on (ha!). 

I decided this would be a chance to make my first Granita.  The Granita originated in Italy and can vary in texture and flavor throughout regions depending on the ingredients and freezing method.  I’ve seen some lovely Granita recipes on the pages of fellow food lovers.  And have been taking notes of the ones I will try when the warm weather comes back around…flavors such as Wild Strawberry, Cucumber Mint, and Pink Grapefruit come to mind and I absolutely can not wait to make a Mojito Granita.  However for today, on her special day, we’ll enjoy Margarita Granita style.

Traditionally a Granita is made by boiling water and sugar, then adding flavorings such as fruit juice or pulp.  I promise I will make my next batch from scratch, but I must confess this time I took the easy way out and used my favorite Margarita Mix, then added Tequila and Grand Marnier.  You can certainly leave out the alcohol for a virgin version of this yummy treat. 

All I did to achieve this wonderfully refreshing dessert (perfect Summer Thyme after dinner delight), was to combine Margarita Mix, Tequila, and Grand Marnier in a shallow metal baking dish.  I covered it with plastic wrap then placed it in the freezer for an hour or so.  Gave it a little stir with a fork to break up the ice that was forming.  I then let it go overnight, it was mostly frozen solid.  Before serving, I used a fork to scrap through the mixture creating shaved ice.  With the alcohol it won’t freeze solid like a fruit juice Granita might and therefore the texture is a bit coarser than is classic.  I served the Margarita Granita in individual glasses rimmed with salt and sprinkled with lime zest.  And don’t forget the spoons.

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Margarita Granita

Course Dessert

Servings 2

Author Libby with Lemony Thyme

Ingredients

• 3 cups Margarita mix
• 4 oz. tequila
• 1 oz. Grand Marnier
• zest of 1 lime
• coarse salt

Instructions

• Combine Margarita Mix, Tequila, and Grand Marnier then pour into a shallow metal baking dish. Cover with plastic wrap and place in the freezer for an hour.
• Stir mixture, then freeze an additional 6 hours or overnight.
• Scrap mixture with a fork creating the shaved ice. Store in freezer until ready to serve.
• Serve in individual glasses rimmed with salt. Sprinkle with lime zest.

Notes

Simply add a 1/2 cup of pureed fruit, such as strawberries or peaches to create a fruity Margarita Granita.

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Grilled Chicken Tequila Burgers {with Cilantro-Lime Mayo}.

Recipe Inspiration.  I’ve mentioned before that recipe ideas come to me in many ways.  Today for example, I spent my lunch break at the hair salon, a place I love for these three reasons:  first I adore my stylist and love hearing about her recent travels and life experiences; second because I always leave feeling refreshed and happy; and third because they have the best assortment of magazines!!  Today I left with 16 snapshots of recipes and ideas that I MUST try.  My head is spinning with fresh new visions. 

Tonight however, I saw this recipe for Grilled Chicken Tequila Burgers in this month’s issue of Southern Living and thought it was right up my alley.  We just slightly tweaked the recipe by adding 1 Tbl. olive oil for improved moisture and substituted sliced tomatoes for red bell pepper.

Tonight was the trial run and we give them thumbs up for flavor.  With each bite a new ingredient spoke up…the lime zest, jalapeno, cilantro, even the slightest hint of tequila.  And let’s not forget the Cilantro-Mayo…perfect.  Yep, we’ll be making these again very soon!

Note:  Tequila Burgers do have tequila in them and just like the wine you braise with….choose something good (that you’d actually drink) but it doesn’t have to be great.  Let’s just say the mini Patron bottles may have been a bit more about character and product placement. 

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