I am a Honey Bee

All about my adventures with cooking, crafts, and travel

margarita

Strawberry Margaritas with Homemade Strawberry Syrup

This Homemade Strawberry Syrup makes these Strawberry Margaritas extra special. Don’t forget the cinnamon in the syrup as enhances the flavors and gives the margaritas a nice balanced flavor- not too sweet, not to sour, just perfect!

Strawberry Margaritas

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Big, huge news!!!!!!!!!!!!!!

We have the permit for our house!!!!!!!!!

…

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Thirsty Thursday: Grilled Peach and Jalapeno Margarita

Grilled Peach and Jalapeno Margarita

We have never gone through so much propane for our grill in such a short time as we have done this year. Just burnin’ through it. But I can’t complain since it just means we have been enjoying the most amazing grilled things. Plus, it’s nice to get out of the kitchen and enjoy the nice weather while we wait.

Since I pretty much always have grilling on my mind during the summer, we decided to go with a grilled recipe for this week’s Thirsty Thursday recipe. It would be so much fun to incorporate something grilled into a drink. Grilled fruit or herbs would be a fun way to add a lot of flavor to a drink. Love to elevate flavors in a unique way.

Grilled Peach and Jalapeno Margarita_01 Grilled Peach and Jalapeno Margarita_02

I had a big bowl of peaches so I decided to grill them up to bring out their natural sweetness into a drink. But then what? I was thinking of a drink with bourbon but decided on using tequila. Hmmm… a grilled peach margarita sounded great but what else? Well, I realized I had some jalapenos so I decided the margarita could use some heat and decided to that them as well. In the end the Grilled Peach and Jalapeno Margarita was the perfect combination of sweet and spicy. Loved it!!

Have you ever had a Smoky Margarita before? Well, I think you need have one. Amanda has made would that has my mouth watering.  So get your grill going and enjoy. Yum!!!

Grilled Peach and Jalapeno Margarita

Makes 2 large margaritas

Ingredients

  • 2 large peaches, quartered
  • 1 jalapeno
  • 3 cups of ice
  • 1/2 cup fresh lime juice
  • 1/4 cup tequila

Process

  1. Place the peaches and jalapeno on a medium-high grill. Try not to move the peaches much to get nice grill marks on their surfaces. Rotate the jalapeno to darken and blister all the sides.
  2. Remove the peaches and jalapeno from the grill and let cool 15 minutes. Peel some of the blistered skin from the jalapeno, then slice in half length-wise and remove the seeds inside.
  3. Combine the ice, peaches, half of the jalapeno, ice, lime juice, and tequila to a blender. Blend for a minute, or until all ice is slushy and the ingredients are combined. Try the margarita for it’s level of spiciness and add more jalapeno if you prefer.

Thirsty Thursday: Chocolate Margaritas

chocolate margarita

When we’re home on the weekends we generally keep things low key, since the rest of the time we are running around traveling. On Saturdays we run over to Haymarket early in the morning so we can get all of our produce shopping done quickly and then the rest of the morning I try to lounge around watching Food Network Shows. For a long time the show Mexican Made Easy aired on Saturday mornings (now Friday afternoons) and I would glue myself to the sofa to watch Chef Marcela Valladolid for those 30 minutes whip up fantastic Mexican and Mexican inspired dishes. Plus I seriously want her wardrobe- so many tunics!

I’ve made several of her dishes but there was one that I saw and knew immediately I’d have to make. Plus I’ve made it repeatedly since then. And that would be her Chocolate Margaritas. I loved them the moment I made them. How could you not? Chocolate. Tequila. More chocolate. Since I love them so much I’ve made them quite often and overtime I’ve made some modifications. Mainly, instead of using heavy cream I used reduced fat milk. I mainly made this substitution just so I could drink more margaritas without feeling awful about the how rich they were. More margaritas for the win!

Today is Valentine’s Day so we decided on a theme that just screamed that to us so we each picked a chocolaty thing to share. And O.M.G. Amanda picked a kick ass Brownie Pudding. Seriously?? Seriously!!!

Chocolate Margaritas

Makes 4

Ingredients

To rim the glasses:

  • Chocolate syrup

Margarita:

  • 1/2 cup chocolate syrup
  • 1 cup tequila
  • 1 cup chocolate liqueur (recommended: Godiva)
  • 1/3 cup reduced fat milk
  • 1/3 cup orange liqueur
  • 1 teaspoon almond extract
  • 1 teaspoon ground cinnamon
  • Ice

Garnish:

  • Mexican or Bittersweet Chocolate

Process

To rim the glasses:

Put the syrup on a plate and roll the rim of the margarita or martini glasses with the chocolate syrup. Set aside.

To make the Margaritas:

Mix all of the ingredients, except ice, in a pitcher. Working in 2-4 batches, transfer the mixture to a shaker full of ice. Shake to completely combine and chill. Pour into the prepared glasses. Grate the Mexican chocolate on top of the drink.

Ole! First Annual Burrito Bowl Recap

When I first saw a tweet about the First Annual Burrito Bowl at Rattlesnake Bar I knew that I would have to rush to get tickets to attend this event. Thankfully I did because the event sold out and was a blast.

It’s no secret that Rattlesnake is one of my favorite places in Boston. So I obviously could not miss a chance to go there, while enjoying this burrito battle. The premise was simple, top chefs in the Boston area “serving up an edible homage to their favorite NFL team” making burritos to be judged by a panel and by the public.

Natalie, Jason, Price and I arrived early to grab some seating for us since we knew it would be packed. Emily and Peter followed shortly thereafter to pile in the booth after us. We all took turns supervising bags and coats while roaming around taking bowls back to sample together. An afternoon as simple as sampling the various burritos and enjoyed some beers and margaritas* results in some heated debate regarding the burritos.

– The frito pie inspired one was really good, however not really a burrito!

– The one with the roasted pig was fatty and there was some idenitifiable thing in the rice that was really chewy. However, it had a good slaw on it. Also, it had a QR code on it directing you to the recipe, which is fun and creative

– The New Orleans Saint’s one was a favorite since they fried each piece of fish at the station so it was hot and crispy. I would love this as a whole dish.

-The only one that resembled a burrito was submitted by Brian Poe (host) and consisted of chicken braised in duck fat. The sauce served with that was amazing.

Seeing a packed restaurant with people buried over bowls of burritos and chefs conversing together about their recipes just proves that food is a great connector. It certainly brought us all together to enjoy a rainy Saturday afternoon.

The line up:

Jason Hutchinson of Boloco, Laura Henry-Zoubir of Church, Jason Santos of Gargoyles on the Square, Erwin Ramos of Ole, Brian Poe of Poe’s Kitchen at The Rattlesnake, Jose Duarte from Taranta,  Andy Husbands of Tremont 647.

The winners:

Judged:  The roasted pig buritto bowl from Jose Duarte (Taranta)… not my favorite

People’s Choice: Frito Pie burrito from Jason Santos (Gargoyles on the Square)… not a burrito!

UPDATE: RECIPES FROM THE EVENT! FIRST ANNUAL BURRITO BOWL RECIPES

I really enjoyed the event. It gave me the opportunity to see food bloggers Jacki and Meesh from Just Add Cheese and Bianca from Confessions of a Chocoholic.  Getting a chance to taste different plates from great restuarnts I have not been to was a great experience. Plus I can’t deny that I enjoyed the 3 margaritas I had.

*Uber excited that the Cranberry Ginger Margarita that I created and won for the 20th anniversary event is now on the newly revamped drink menu!!!*

Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive.

Almost legal

Last night Price and I went to The Rattlesnake‘s 20th Anniversary Party. We had a blast celebrating this occasion at one of our favorite places in Boston. Oh you wonder how did we get on the list? Well I’ll tell you… I WON THE MARGARITA CONTEST!!!!!! w00t w00t!!! I won the contest with the Cranberry Ginger Margarita recipe that I previously posted about. I was so excited to get the email saying that I won. The best part was that part of the contest prize was that a donation would be put in your name to the Dana Faber Cancer Institute. But I asked Chef Brian Poe if it could be made in my mom’s name since she survived breast cancer and he agreed.

We enjoyed the food that included some of our favorite things on the menu, like Grilled Corn Bread, Prosciutto-Wrapped Blackened Tuna, Hudson Valley Duck Tacos, and Horseradish & Red Wine Braised Beef Short Rib Tacos. The beef short rib tacos are only on the menu for a short period of time so I know I will have to get them again before my luck runs out. What I really appreciate about the food there is how well it all comes together, like I would never think a lavender oil would make sense with a lobster stuffed grilled avocado but it really does.

Besides the food, they had an open bar! Since I had a coughing fit the minute we walked in, I stuck with some water at the start of the night. While we were seated and enjoying the food a waitress came up to us asking if we wanted any drinks. I was planning on going with a Raspberry Margarita, one of their “Pink” drinks that was featured. BUT THEN… she went on to tell us about “another margarita that’s really good. A Cranberry Ginger Margarita.” So she is rattling on about the margarita and how it is made with a gingered sugar rim, all while I am trying to tell her that it’s ‘mine’. When she was explaining about the contest I was able to shout over the party’s noise to let her know that I was the winner. So at that point I had to get it. It was really exciting to try it there esp since I didn’t think it was going to be there since the contest said it would be on the menu from 10/20-11/20. Surprises are always good.

Chef Brian Poe and myself, while getting photographed by Stuff Magazine and Price at about the same time

Before leaving I got to chat with Chef Brian Poe for a few minutes about the contest, margarita, and how much I love The Rattlesnake. No, I was not a complete kiss ass. We had a real conversation about how the place has really improved since he started there in 2009. For example, I have tweeted and FB msg’d Poe in the past and he has msg’d me through FB and yelp about different ‘issues’. One being that they had shitastic neon paper menus and I told him how that did not properly represent the good quality of his food (he remembered that!). We also discussed the new uniforms for the waitresses there. Yay! No more tight mini black skirts!!!! In general I loved how he actaully remembered the feedback I, and others, have given him and how he has evaluated those things  in order to improve The Rattlesnake. How can you not like a place that is constantly striving to get better?

So that is why Price and I had a great night and why we will continue to go back to the Rattlesnake.

If you are in Boston stop by there, and try the Cranberry Ginger Margarita before 11/20!!!!

Cranberry Ginger Margarita

Poe’s Kitchen at the Rattlesnake Bar and Grill is one of my favorite places to eat. Chef Brian Poe has transformed this bar and restaurant into a place that I actually want to go to. Prior to coming to the Rattlesnake the only reason to go was because of it’s roof deck, and since that was it’s only positive thing the line to get up there was maddening. Now, I don’t give a crap about the patio, I just want the food and drinks. We have been there for several birthday’s now, and  several ‘just because’ times. Just because I would like corn bread time. Just because I would like to go there for brunch, but incorrectly assume it opens at 11, and wait outside for 30 minutes time. Just because it’s Tuesday. (swoon)

When I saw a drink contest posted on their Facebook page, I knew I had to give it a try. I’ve spent the night making Cranberry Ginger Margatias for Price to try and give me feedback on. Such a difficult task!! ‘ Too Sweet” “Not enough tequila” “Needs lime?” “The sugar works, but…” So, I’m hoping that this recipe will make it into the top 3 for voting. Fingers crossed.


The first thing that came to mind was to make a margarita with cranberry juice. Why? Well why the hell not? But really it had everything to do with the upcoming season. The fall just screens cider and cranberries to me. Ruling apple juice/cider out I moved forward with the cranberry base. The second thing that came to mind was ginger. I have been on a major ginger kick this year, mainly making a lot of ginger infused simple syrup for seltzer. Instead of a ginger simple syrup, I decided to use Domaine de Canton, a French ginger liqueur. The combination of cranberry and ginger worked well, so full steam ahead. The rest fell into place- a gingered sugar for the rim, and a squeeze of lime to add tang.

The result is a margarita that has bite, since the cranberry brings acidity, much like the normal margarita. However, the sugar and liqueur bring some sweetnes, to cut the tartness. The Cranberry Ginger Margarita makes for a great fall cocktail because of it’s seasonal flavors. It can even been accessorized with some fangs for Halloween- this margarita has bite!

Cranberry Ginger Margarita

4 oz of cranberry juice cocktail
1 1/2 oz of tequila
2 oz of Domaine De Canton (ginger liqueur)
wedge of lime
cranberries (for garnish)
Sugar for the Rim
1/2 cup sugar
1 teaspoon ground ginger

Prior to mixing the drink, combine the sugar and ginger on a plate to rim the glass. Wet the edge of the glass with water, drip into the sugar mixture, remove and let dry while mixing the drink.

Fill a glass half way with cubed ice, pour in the cranberry juice and add the cranberries. Add the tequila and Domaine De Canton. Squeeze the wedge of lime into the mix. Pour drink into rimmed glass.

Enjoy!