fresh oyster rockefeller

baker city, oregon (our now home) is definitely closer to the west coast than bozeman, montana (our before here home), but let's be honest...do we really get to the coast as often as we'd like...no we do not.  therefore, it's a good thing our friend let us in on some valuable info: a guy known around here as, "seafood willie."  willie makes the drive from the coast to baker city almost on a weekly basis and always delivers some of the best and freshest oysters i've eaten.  i will happily slurp these salty and tender little sea creatures out of their shells whenever i get the chance.  thanks willie!!

recipe: serves 2 for dinner; 4 as an appetizer

- 16 fresh-shucked oysters, small-med size

- 4-5 slices thick, peppered bacon (cook ahead and crumble)

- 2-3 c fresh spinach

- red onion, diced

- fresh garlic, minced

- fresh dill, chopped

- pecorino-romano, shredded

- splash of dry white wine (use a wine you'd actually drink & then drink w/ the meal)

- fresh lemon juice

- evoo

- pat of salted amish butter (any butter really, i just happen to love salted amish butter)

- s&p

so hopefully you have the most amazing and wonderful husband like me who will do all the shucking while you prep the spinach and bacon filling.  

while your hubby is shucking away, star by sautéing red onion and garlic in a little evoo and a pat of butter until translucent and fragrant.  add in the spinach and wilt, and then add in the dry white wine.  season w/ salt and fresh cracked pepper, and then add the bacon and fresh dill to the spinach mixture, and stir to combine.  

once you have all the oysters shucked, lay them on a rimmed cookie sheet and start assembling.  top each oyster w/ a sprinkling of cheese, and then add the spinach and bacon mixture on top.  bake the oysters for approximately 10 minutes on the bottom rack in a preheated oven @ 475 degrees - you do not want to overcook these little gems!!  top w/ more fresh fill and a good squirt of fresh lemon juice and dive in.

andoullie hash w/ yams, black beans & smoked gouda

it appears it has been just over a year since my last post - holy cow!! the ironic thing is that my last post was in regards to some mexican breakfast food i whipped up, and well, that's exactly the same type of fare that i fixed this morning. i have prepared a mexi-style hash w/ some nice and spicy andouille sausage. see below:

        ~recipe: fills up 3-4 happy tummies~

- 2 andouille sausage links (uncooked), chopped

- 1 very large organic yam, diced w/ skin on

- 1/2 can black beans, rinsed

- 2 chipotle chilies in adobo sauce, minced

- red onion, diced

- smoked gouda, shredded

- farm fresh eggs

- 1-2 ripe avocados

- roasted tomatillo salsa (trader joe's in da bomb)

- fresh cilantro

- smoked paprika

- s&p

- olive oil

start by cooking the yam in olive oil over med-high heat in an oven-proof skillet (i prefer cast iron b/c the flavor is amazing). next, add sausage and then finally the red onion and black beans. season w/ smoked paprika and s&p. create "nests" within the hash, and crack your eggs into the nest being careful to retain the yolks as a whole (see pic - i broke one). sprinkle cheese over the top and place in a preheated oven @ 375 degrees-ish. as soon as the eggs are cooked to your liking, remove the skillet, top w/ more s&p and fresh cilantro. garnish w/ avocado and tomatillo salsa, and have a happy sunday.

sunday brunch = mexi-benny!

hello foodie friends!  gosh, i've been meaning to post more of my recent creations but have failed.  i want to make a vow: i'm going to start this very instant!  my most latest recipe came about for 2 reasons.  the first being that i had some leftover pork from some amazing "loaded baked yams" a couple of nights prior and the second being that i was seriously craving a good "eggs benny" sans hollandaise (b/c i never put the stuff on my eggs; i prefer just the yolk instead).

so here it is:

recipe: serves 1

ingredients
1/2 c leftover shredded pork (this was mixed w/ fresh garlic, jalapeños, black beans & hot sauce beforehand as well)
2 eggs, poached
1 whole-grain english muffin, toasted
2 tbsp guacamole
2 tbsp shredded habernero cheddar (pepperjack would be good too)
2 tbsp roasted salsa
fresh chives, minced
cracked black pepper & sea salt
hot sauce, your pick
reduced-fat cottage cheese (if you like cottage cheese as much as i do w/ breakfast!)

warm the pork mixture while you poach your eggs.  place the eggs in an ice bath and keep the pot of simmering water over the heat b/c you'll put the eggs back in for ~30 seconds to warm through when you're ready to plate.  toast the muffin and starting assembling: top EACH muffin half w/ 1 tbsp guac, 1/4 c of the pork and bean mixture, 1 tbsp cheese, egg, chives, salsa, s&p and hot sauce.  throw some cottage cheese onto the plate, bust the yolks and dig in!
 

poached eggs & pesto on toast

after just getting home from the gym, i'm already thinking of what to whip up for breakfast, and i'm in the mood for one thing - poached eggs.  so instead of making them and placing them atop a perfectly toasted english muffin, this time i think of topping off a hearty piece of dave's toasted bread (the best bread in the entire universe) with 2 delicately poached white pillows of runny yumminess.

now of course i can't just leave it at eggs and toast, and so yes, i've added a little bit of this and a tad more of that of ingredients like pesto and feta, oh and avocado of course...you get the pic.  dress it up anyway you want to, but i must say the flavors i used here proved to be not only savory but also totally satisfying for a post-workout munchie.  

recipe: serves 1

ingredients
2 eggs, poached in water and a splash of apple-cider vinegar
1 piece of dave's killer bread, toasted
handful of spinach, pan-fried w/ sun-dried tomatoes
sun-dried tomatoes in evoo, pan-fried w/ spinach
dash of pesto
dash of feta
sprinkle of basil, chopped
avocado, sliced
s&p

poach eggs and place in an ice bath until you're ready to reheat.  pan-fry sun-dried tomatoes and spinach together, top w/ s&p and keep warm.  toast bread and put eggs back in the hot water you used for poaching for 30-45 seconds, while you're assembling the toast w/ the spinach/sun-dried tomato mixture.  gently place eggs on the mixture, and top w/ pesto, feta, basil and additional s&p.  slice some avocado for alongside, and enjoy.

smoked lamb tacos & homemade margaritas

my hubby & i have a new-found friend whom we'd like to introduce to you as, "old smokey," and after only 2 go-arounds w/ our new buddy, i think i can vouch for both of us when i say we're completely smitten.

so early saturday, we got our boneless lamb roast all rubby-dubbed-dubbed w/ a dry rub we picked up in kauai, hawaii (one of "the best" dry rubs i've came across)...but you can use any kind of dry rub you want, really.  after the rub-down, my man took our lamb out to old smokey, whom looked after our little lamb roast for the next 5-6 hours or so.  

muchas gracias old smokey!

recipe: serves 4-6

lamb taco ingredients
~4 lb. lamb roast, smoked
dry rub
la tortilla factory tortillas (our fave brand), warmed
*taco toppings of your choosing

smoked corn & refried black beans ingredients
4 ears of corn, smoked for approx. 2 hours
ancho chili powder
evoo
s&p
humboldt fog goat cheese, crumbled

1 can refried black beans
fresh garlic, minced
red onion, minced
fresh jalapeño, minced
red bell pepper, diced
fresh cilantro, chopped
evoo
s&p
non-fat plain greek yogurt

smoke the corn cobs for approx. 2 hours, and then let cool and cut off the cob while standing it up in a bowl (for easier cleanup).  add the next 3 ingredients, mix to combine and then top w/ goat cheese (or any cheese you prefer).  

add garlic, onion, peppers, cilantro and s&p to a saucepan over med heat coated w/ a little evoo.  cook until tender, and then add in the refried black beans and cook until warmed completely through.  top beans w/ greek yogurt when plating, if desired.

as for the homemade margs......sorry, it's a family-secret recipe......and damn, they sure as tasty!

bozone beers, turkey burgers w/ homemade beer cheese sauce & baked yam & sweet tater fries

i'm quite certain this holds the record for, in fact, the "messiest" turkey burger i've ever created.  maybe this statement has something to do with the addition of the homemade beer cheese sauce i prepared......hmmm?  regardless, it sure was a tasty dinner for a relaxing friday evening w/ my man.  

we were celebrating a belated wedding anniversary and enjoying a little peace and quiet, during a short, weekend stay at the beautiful meriwether ranch in southwestern montana (complements of our dear friends, wells & renee).  these burgers & baked sweet tater & yam fries, served up w/ some ice-cold bozone ipa's, proved to be the perfect complement to a relaxing night in!

recipe: serves 3-4

ingredients

burger ingredients
~1/2 lb. ground lean turkey breast
~1/2 lb. ground sausage
1 egg, beaten
a bit of binder (i used 6-8 rice crackers, ground)
dash of worschetershire
dash of dale's sauce
fresh garlic, minced
fresh thyme, chopped
evoo
s&p
3-4 english muffins, grilled or toasted
*burger toppings of your choosing

mix all burger ingredients together and let marry for at least 1 hour and up to 6 hours.  form into 3-4 patties and grill on a charcoal grill.  place atop a toasted english muffin and top w/ your fave burger toppings.

*we used homemade beer cheese sauce, sautéed cremini mushrooms and yellow onions, crisp butter lettuce and avocado

"steak" fries ingredients

1 large yam, thickly cut

1 large sweet tater, thickly cut

evoo

s&p

ancho chili powder

fresh thyme, chopped

mix fries w/ all remaining fry ingredients (minus the fresh thyme leaves), and place on a foiled baking sheet.  bake @ 350 degrees for 20-30 minutes, flip and back for an additional 15-20 minutes until you achieve desired crispiness.  toss w/ fresh thyme and serve alongside turkey burgers.

pour some cold beers, light a fire in the fireplace, sit your booty on the comfy couch and dig in!  

thursday game-night food

yay for football thursdays!  i told my honey when he came home from work, "you have 3 options to pick from w/ this leftover pulled pork.  the choices were this - a bbq pork quesadilla, pork nachos or pork tacos.  to no surprise of mine, he said what he always says and that's, "they all sound great."  alright i thought to myself, and being used to hearing this sort of response, i made a decision and rolled w/ what i was thinking in my head - a bbq pork quesadilla.

recipe: serves 2

ingredients

leftover slow-roasted boneless pork loin (i made this 2 nights prior but marinated it for 2 days prior to that...pretty tasty stuff!)

2 whole-grain/low-carb tortillas, average size

good-quality cheese, shredded (we used yancey's fancy steakhouse onion aged cheddar)

yellow or orange bell pepper, diced

red onion, minced

garlic, minced

jalapeño, sliced

fresh cilantro, chopped

avocado, sliced

non-fat, plain greek yogurt

bbq sauce

evoo

s & p

warm pork low and slow in a skillet, along w/ peppers, onions, garlic and a bit of bbq sauce.  put 1 tortilla down on an oiled panini skilled (low-med heat) and fill w/ warmed pork mixture, cheese, jalapeños, cilantro and s & p.  place the other tortilla on top, and put the panini press on top of the entire quesadilla for even melting.  flip after 4-5 minutes, and cook for an additional 4-5 minutes.  plate the quesadilla, and top w/ avocado, cilantro, bbq drizzle, a dollop of non-fat, plain greek yogurt and s & p.

go colts! :)

garden-fresh caprese salad: 2 ways

i'm writing this post because for one, it's been more than 5 months since my last post (yikes!) and for two, i want to share 2 of my preferred preparatory techniques for making a longtime, summer favorite of mine, commonly enjoyed and known as the caprese salad.  it's basic, it's simple, it's yummy, and it's satisfying...enough said.

the traditional caprese salad often conjures up thoughts similar to the pic depicted to the left here, and although a quite simple rendition to re-create, it can be an extremely difficult feat to seek out a good-tasting caprese salad, in even the most finest eating establishments across the entire country.  in my opinion, one of the most common short-comings to a perfectly executed caprese salad seems to be the incorporation of using often under-ripe tomatoes, and i find the best strategy is to prepare this basic salad yourself, while using "ripe" fruit as the foundation for your homemade version.  


mmmmm...my of my...there's something about broiling these beautiful heirlooms that yields a subtle sweetness, which seems to pair quite harmoniously with the creaminess of the mozzarella and the twang of the thinly sliced red onions that with each bite, i think i've died and gone to heaven.  the only difference between the traditional caprese and my broiled version is the high heat and incorporation of red onions.  the basic, simplistic staples are still present in each version: wholesome, vine-ripe tomatoes (preferable heirloom), fresh mozzarella, basil, evoo, aged-balsamic, and cracked black pepper and sel gris.  therefore, the only suggestion i'm going to offer pertains to the broiled caprese, in which case i add thinly sliced red onions down over the top and place under the broiler until the cheese becomes bubbly and slightly browned.  also, i obviously add the basil after broiling, in order to retain the coolness and freshness that this vibrant green herb seems to offer to a variety of dishes.

fresh + simple = yummy + satisfying

perfect for an appetizer or light meal for one, this is definitely one of my favorite summertime indulgences, but only if the absolute finest tomatoes are the star of this food show.                        

my little breakfast wonder

oh the simple pleasures in life...sometimes it can be as easy as a great piece of toast.  this is one breakfast i find myself fixing from time to time, and i always enjoy every last bite when i do.  i go back and forth between natural almond butter and peanut butter, but whichever gooey and chunky base i use, it's always topped w/ a sliced banana and a sprinkle of cinnamon (and sometimes hemp and chia seeds too). :)

breakfast wonder recipe: serves 1

ingredients:
1 slice of dave's killer bread (this bread is the best, but use whatever you like), toasted
natural chunky almond butter ~or~ peanut butter
1 sliced banana
sprinkle of cinnamon
sprinkle of hemp seeds (optional)
sprinkle of chia seeds (optional)

build in order of ingredients listed and enjoy.  of course, it's also delicious w/ milk.

panko-crusted tilapia sopes w/ mango, avocado & black bean salsa

so this is kinda like a "continuation" of my previous post.  we had sopes for dinner again, but this time i made panko-crusted tilapia and a fruit salsa that consisted of fresh mango.        

yummers!

salsa recipe:

teeny bit of serrano, de-seeded

shallot, minced

s & p

evoo

fresh lime juice

reduced-sodium black beans, rinsed & drained

fresh cilantro, chopped

fresh mango, cubed

avocado, cubed

combine first 7 ingredients and let flavors marry until just before serving.  add mango and avocado and serve.

homemade sopes w/ shrimp, avocado & chipotle yogurt sauce

one of my man's favorite styles of food to eat is mexican, and therefore, because "somebody" had a birthday last week, i decided to surprise him w/ one of mexico's traditional dishes.  truth be told, he was one happy 33 year old. :)  

these little rounds of goodness, sopes, originated in the city of culiacan.  they're made from masa flour and resemble a thick tortilla, and are typically topped w/ refried beans, cotija cheese, veggies and salsa.  i made my own variation, of course.  i incorporated some red potatoes and spices into the corn flour, omitted the refried beans, used a pesto gouda cheese and made a chipotle yogurt sauce.

recipe: serves 2

sopes ingredients

masa flour (follow directions on package)

red potatoes, boiled until fork-tender

cumin

smoked paprika

s & p

mix masa flour and water according the package.  add in potatoes and other ingredients, and mix again to combine.

sopes toppings ingredients

blackened shrimp (i roasted them in a 375 degree oven for about 5-7min)

purple cabbage, chopped

fresh scallions, chopped

fresh cilantro, chopped

pesto gouda cheese, grated

avocado

fresh lime wedge

s & p

chipotle yogurt sauce ingredients

chipotle chiles in adobo sauce (be careful, they're spicy)

non-fat, plain greek yogurt

s & p

blend ingredients together and refrigerate until needed.

black beans & rice ingredients

dirty rice, cooked in chicken broth

black beans, rinsed

good-quality salsa

serrano chiles, de-seeded

s & p

fresh lime juice  

cook rice in broth.  add additional ingredients after rice is cooked, stir to combine and serve.

sunny-side up egg taco

there aren't too many things more simple than making a super easy egg taco, especially when you're pinched for time.  i like to switch it up most times i make these w/ different veggies and combinations, but almost every taco i make includes hummus.  why?  b/c i love hummus!

recipe: serves 1

ingredients
1 egg + 1 egg white (i put pesto on the egg as it cooked)
tortilla, heated over an open flame
hummus...duh!
fresh spinach
scallions
hot pepper sauce
s & p

assemble, fold and go to taco town!

lamb lollipops w/ homemade yogurt dill sauce

one thing i can say with an adequate amount of certainty is this: lamb damn near tops my list of favorite meats.  i mean, yes, they're cute and everything, but if i have my choice of a perfectly prepared lamb burger versus a delicious grass-fed beef burger (and don't get me wrong, i love me some beef too), i will 95% of the time pick the little wooly creature.

sorry lamb lovers!  actually no, i'm not sorry...like at all.  

so because there were both lamb and beef in the fridge, you guessed it, i chose to prepare the lamb this evening, and my babe bbq'd it perfectly.  i whipped up a yogurt sauce which is similar to tzatziki sauce, roasted some curried cauliflower and threw together a curry ketchup for dipping.  but the pic of the roasted veggies didn't quite come out right, hence, that's why you don't see it.  just thought i'd mention it though, since there's just something about cauliflower, curry spice and lamb that all goes so heavenly together.

recipe: serves 4 (we had a repeat a couple nights later)

lamb lollipop ingredients

1 lb. natural lamb, ground

fresh garlic, minced

fresh mint, minced

evoo

red pepper flakes

s & p

homemade yogurt sauce ingredients

non-fat plain greek yogurt

english cuke, minced

fresh dill (lots of it)

fresh lemon juice

splash of worchestire sauce

s & p

langostino fresh rolls w/ peanut scallion sauce

i just want to start off by saying that i can take no credit whatsoever for the beautiful presentation of these rolls.  it was my man who done such a fine job of rolling them up...he's pretty much a pro at it.  therefore, i take no credit for the beautiful presentation of these rolls.

so him and i started off making this appetizer for family who was expected to be arriving shortly.  i cut up all the ingredients and made the sauce, and he pan-seared the langostino tails, assembled the rolls and made the magic happen.

recipe: serves 4-5 as an appetizer

fresh roll ingredients
spring roll paper, moistened for rolling
langostino tails (from tj's), thawed and pan-seared w/ seasonings and fresh lemon juice
shelled edamame (from tj's)
english cucumber, julienned
carrots, julienned
avocado
microgreens
fresh cilantro
fresh mint
s & p

peanut scallion sauce ingredients

soy sauce

natural chunky peanut butter

fish sauce

red pepper flakes

fresh scallions

fresh lemon juice

fresh ginger

fresh garlic

roasted sesame seeds

prep all fresh roll ingredients and begin assembling in whatever order you prefer.  and now for the sauce...an easy way to use that left-over peanut butter in the bottom of the jar is to add the remaining ingredients, shake it all up, and viola'

~dip, dunk, digest~ 

kabocha squash hummus w/ avocado oil drizzle & roasted sesame seeds

gotta love me some hummus, especially when it involves squash!  you might ask, "why did i use kabocha instead of butternut or acorn?"  well, the simple answer is b/c i had a kabocha squash that desperately needed to be put to good use.

and so i pulled out my handy little cuisinart hand blender and went to work.  now perhaps i'm more obsessed w/ this new, recently purchased, (dark purple) kitchen gadget than my actual obsession for hummus, but whatevs.  it seemed like the right thing to do at the time.  and after one bite, i knew i'd done the right thing w/ my kabocha.

recipe: makes a good-sized bowl full

ingredients                                                                                               
kabocha squash, roasted & scooped out of skin
   tahini    
      fresh lime juice                                                                                    
         fresh cilantro, chopped                                                            
            fresh garlic, minced                                                              
               coffee spice rub (this may be omitted; i just threw a little in)                                      
                  low-sodium stock (veggie, chicken, whichever)            
                     red pepper flakes

                        avocado oil

                           roasted sesame seeds

                              s&p
                                 h2o

blend all ingredients together.  drizzle w/ additional avocado oil.  toss some roasted sesame seeds on top.  grab a good and sturdy chip.  you know the rest.

mounds of glory

well i must say, my intentions were to make fresh blueberry muffins...until i realized i don't own a muffin pan--oops.  i could've sworn i had the right equipment!  anyways, i was determined to bake something delicious, and so therefore, i opted to modify a yummy breakfast cookie recipe i recently came across.


my hubby was the first one to try these freshly baked treats, and he really liked them.  i was trying to come up w/ a name for them, and he suggested, "mountains of glory."  funny, the name seemed appropriate, i liked "mounds" better, and so that was that.
thanks honey! :)

recipe: makes 4 "mounds"

ingredients
old-fashioned rolled oats
golden flaxseed, ground
hemp seeds
chia seeds
dried blueberries
dried white peaches, finely diced
pecan, roughly chopped
ripe banana, mashed
coconut oil, liquified
organic blue agave
vanilla
shredded coconut
cinnamon
cardamom
salt

mix everything together and form into "mounds," place on a silpat liner, and bake @ 350 degrees until golden brown.  e-a-t!

steelhead burgers w/ avocado spread & micro greens

so it was a pretty typical saturday afternoon...i was doing a little pinterest.com browsing and gathering ideas for what to make for dinner later.  one of my "pins" that sparked my curiosity, was one i'd pinned  a few weeks back.  it was a pic of a salmon burger, and so i thought, yes...i am going to give my first honest attempt at one of these most delightful creations. :)

recipe: serves 2 (generously)

burger ingredients
steelhead (a type of trout but salmon would be an awesome substitute), ground in the food processor
scallion, finely diced
fresh garlic, minced
egg, beaten
fresh cilantro, chopped
panko breadcrumbs
lemon zest
dash of fish sauce
dash of ground roasted ginger (i did't have any fresh ginger on hand)
cracked black pepper & salt

combine all burger ingredients, and let sit in the fridge for a few hours.  form into 2 thick patties (do not mash down), and sprinkle each side w/ zatarran's blackened seasoning before throwing on the hot charcoal bbq.

avocado spread ingredients

ripe avo, slightly mashed
non-fat, plain greek yogurt
pinch of serrano pepper, de-seeded
fresh lemon juice
fresh cilantro, chopped
dash of cock sauce
dash of ancho chili powder
cracked black pepper & salt

combine all avo spread ingredients and refrigerate until burgers are ready.


assemble each steelhead burger by topping each side of a toasted whole-grain english muffin (or bun of your choice) w/ the avocado spread, some micro greens, thinly sliced red onion and a fat, juicy patty.  cut in half and dig in!  baked yam fries w/ spicy ketchup & mustard were served as a side.

p.s.  my husband got up a couple times in-between bites to rinse his paws.  his exact words were, "you know it's good when you have to make a few trips to the sink."  needless to say, he was a big fan of dinner tonight. ;)

p.p.s.  my husband grilled the burgers and toasted the buns to perfection!!

white albacore "garbage bowl" salad w/ soyaki dressing

it was lunch time, and white albacore tuna out of the can (yes, canned tuna) just sounded super good to me...and it was!  i sort of tossed together a "garbage bowl" salad w/ some leftover wild rice from the previous night's dinner, in addition to tons of fresh veggies and a light soy sauce i used as a dressing.  this was exactly what i was craving and managed to do the job until din din time rolled around.  :)

recipe: serves 1

ingredients
canned albacore white tuna (in water) - used about 1/3 of can
leftover wild rice
spinach
green leaf lettuce
sugar snap peas
carrots
mini heirloom tomatoes
scallions
smoked almonds
s & p
sesame seeds
island soyaki sauce (from trader joe's)
whole-grain lavash crackers

combine all ingredients except crackers and dig in!

creamy avo eggs

maybe it's the fact that some of my fondest childhood breakfast memories involve scrambled eggs that either my dad or grandma used to make for me, but sometimes i'm just in the mood for such a simplistic (yet delicious) dish.  this particular morning, i was in the mood for creamy eggs and avocado.  i make the eggs creamy by adding about a tablespoon of low-fat cottage cheese...no butter or cream required.

recipe: serves 1

ingredients
2 eggs (or 1 egg & 1 egg white)
splash of 1% milk
s & p
low-fat cottage cheese (just a little spoon full)
avocado
whole-grain bread for toast
ketchup, salsa or other condiments

whisk together your eggs or egg and egg white.  add milk, s & p and any other seasonings you like.  scramble eggs over low heat and add in cottage cheese about 1/2 through the cooking process.  toast your bread, slice your avocado and plate your eggs when they have reached a "creamy" consistency.

now sit back, and enjoy an eggggg-cellent breakfast! 

homemade margaritas & tri-tip tacos

well it had been awhile since my man and i made homemade margs and tacos.  it was a saturday night, and we just happened to have good-quality tequila (we love corralejo reposado) and leftover tri-tip on hand. after we determined we had everything we needed in our fridge and pantry, i started prepping for the tacos, and hubby started making some of the best margaritas you'll ever have...he's such a great bartender.

p.s. it's hard to keep our friends away if they know we're making margs at our place!
p.p.s. we got this recipe handed down from a family member.

homemade margarita recipe: makes 2 "potent" margs

ingredients
5 oz corralejo reposado tequila (or whichever you fancy)
3/4 oz agave
fresh lime juice (2-3 limes, depending on how tart/sweet you prefer)
marg salt or plum powder if you can find it (we like to do 1/2 and 1/2)

place ice in a cocktail shaker.  use a jigger to measure, and add the agave.  next, add the tequila (the alcohol cleanses the residual agave from the jigger...a tip from our family member).  add the fresh lime juice, top the shaker and shake until your arm falls off, and yes, shaking time really does make a difference.  take a slice of fresh lime and swipe the rim of each rocks glass.  dip 1/2 the rim in the marg salt and 1/2 in the plum powder.  pour thoroughly shaken margaritas into 2 rocks glasses filled w/ ice, and garnish w/ fresh lime. salud to date night!