Bring on the Merry with a Pomegranate Paloma

Did you try out last week’s Holiday Margarita?  We have another cheerful cocktail to share with you.  You may remember from past posts that Paloma’s are one of our favorite easy-to-fix cocktails for summer.  We  love the festive flair that pomegranates bring to cocktails during the holiday season.  We combined these two favorites for a cheerful pom paloma drink.

There are many pomegranate paloma recipes on the internet, but we have developed our own which earned six thumbs up (Craig, Rhonda and Blind Piglet #1)!  We make ours with blanco tequila (we used Espalon), pom juice, lime juice, cocktail ready agave nectar and Topo Chico with lime. Since this cocktail has 1.5 ounces of alcohol shared among too drinks, it won’t get you too tipsy under the mistletoe.

If you are viewing this post via email, please visit us at www.theblindpig.blog for a full printable recipe for the Pomegranate Paloma.

Pomegranates are always a great addition to any holiday cocktail. The fruity flavor gives a festive vibe without overpowering appetizers or desserts, the color is beautiful and looks great near any holiday spread, and its easy to garnish with rosemary or other holiday trinkets.  In fact, the color of the Pomegranate Paloma is such a beautiful, rich, red that you might see this pop up again if a certain team makes it to the Super Bowl!

Try out this easy-to-fix and drink cocktail tonight.  We’d love to hear what you think. More fun holiday ideas are on the way to you over the next few weeks.  We are hoping that we can get all of them in before we reach Christmas. (Fingers crossed!)  Good luck with your holiday decorating, shopping, and wrapping!

 

Disclaimer:  Beverages on this site are meant for adults 21 years of age and older. We do not condone underage drinking.  Drink responsibly.

 

Fire Up with Carne al Tequila

We have been fascinated with flambéed desserts and dishes for some time.  Having a little fireworks in one’s life can always be a little exciting, and during these times, who doesn’t want dinner and a show?  We have scanned through various recipes trying to find just the right flambe’ to try. Most looked enticing, but were a little high maintenance. (Craig is biting his tongue right about now. ;))  During the COVID lock down, this recipe came across our laps in the Dallas Morning News.   We made some minor adjustments to the recipe. Some of the ingredients listed in the original were very difficult to find.  Our version was delicious. We hope that this recipe will ignite your curiosity and you will give it a try.

The most important part of this recipe is to purchase the right steak.  The recipe calls for tenderloin, skirt steak or flank steak.  We used tenderloin.  It was a little more pricey, but it paid off because the cooked meat was very tender.  Other steak cuts can sometimes get a little over cooked and tough.

Other ingredients you will need are olive oil, garlic cloves, lime juice, reposado or anejo tequila, vegetable oil, paprika, white vinegar, oregano, ground cumin, soy sauce and Worcestershire sauce.

To start you will make a garlic/oil mixture by placing olive oil and garlic in a blender processing until garlic is liquified.  Slice the tenderloin across the grain  in thin slices.  Place the steak in between wax paper and tenderize with a wooden mallet or rolling pin until about 1/2 inch thick. Place steaks in a baking dish and brush with the garlic mixture. Set aside.

Next place the other ingredients in a blender and blend until liquified.  Pour the marinade over the steak and refrigerate for at least 2 hours.

Heat the tequila to warm.  We placed ours in the microwave for about 15 seconds.  Heat oil in a large skillet.  Remove the meat from the marinade.  Saute’ the meat over medium high heat turning once- about 2 to 3 minutes per side.  You want the meat cooked medium rare.

Are you ready for the fun part? Pour the tequila into the pan and carefully ignite it. Rhonda was scared to do this part, so she got some extra help from Blind Piglet #2.  Wait 5 seconds and then shake the skillet gently until the flames die out.

Add some fresh sliced peppers and onions to the pan for a few minutes to create fajitas.

We served our Carne Al Tequila on tortillas with some pico and cheese with a side of rice and some fruit salsa.  Wash it down with one of The Blind Pig’s margaritas — so satisfying.  The piglets loved this dinner, so we will be making it again soon, not to mention the flambe’ was fun entertainment for all!

If you are viewing this post via email, make sure to visit us at www.theblindpig.blog for a complete recipe of Carne Al Tequila.

Now that we have ignited your curiosity, perhaps we will try a flambe’ cocktail or dessert next.  What lights your fire? Try out this recipe and let us know what you think!

 

 

 

 

Boozy Berry Ice Cream

We love our little blog. It pushes us to be creative and look for new ideas and recipes.  Just like when you read a terrific book or see a riveting movie, you can’t wait to talk to someone else about it, we can’t wait to share our latest and greatest discoveries with you each week.  After more than four years of writing our blog, we still occasionally come across an idea or a recipe that exceeds our expectations.  This week is one of those posts.  Boozy Berry Ice Cream  was a little experiment that we thought we would try out — we weren’t sure if it was exactly blog material.  This funny little meme expresses how surprised we were after tasting Boozy Berry Ice Cream.  Hopefully you like this week’s recipe as much as we did.

We (Rhonda) found the base recipe for our ice cream from an old post from Southern Living that Rhonda saved from 2013.  Although this recipe requires you to use an ice cream freezer, it is quite simple to follow and is worth the effort.  This is a delicious ice cream recipe for any flavor you would like to enjoy.  It is made from cream cheese, half and half, sugar, buttermilk, vanilla and salt.  The flavor of our ice cream was inspired by our favorite Tequila Strawberry Lime Ice Cream Pie.  For the added flavor we used tequila, fresh strawberries, fresh basil, strawberry preserves, and crushed pretzels.

First make the base of the ice cream and process the ingredients in a blender.  Cover and chill the base for at least 2 hours.  Next you will pour the mixture into your ice cream freezer. (We had not pulled ours down from the highest shelf in the garage for over three years…) Freeze the ice cream according to the directions that came with your ice cream freezer.  While the freezer is freezing the ice cream, prepare the other ingredients.  Stir together tequila, chopped fresh strawberries, strawberry preserves and fresh basil.  Next crush the pretzels.  When the ice cream freezer stops, remove the ice cream and stir in strawberry mixture and pretzels making sure to mix well.  Place in a tightly covered plastic container in the freezer for at least 1 hour.

If you are viewing this post via email, visit us at www.theblindpig.blog for a printable recipe of Boozy Berry Ice Cream.

Rhonda knew this was going to be good as soon as she licked the paddle from the ice cream freezer.  The creamy, rich flavor of the ice cream is a delicious base for any flavor…look for other flavors coming your way soon!

Do you have an ice cream freezer?  Give this recipe a try this weekend.  You will be glad that you did.

 

Lighten Up Your Summer

One of the best parts about summer is slurping down delicious summer cocktails.  With plentiful amounts of fresh fruit, berries, and herbs available the options seem endless.  However, the added calories are not welcome to our waistlines.  As you are probably aware, cocktail calories can add up quickly.  We are always on the lookout for cocktails that are refreshing and let one imbibe a bit without the added calories.  We have shared some low calorie cocktails with you in our posts for Day Drinking and our Skinny Agave Margarita.  This week we have another umbrella-worthy lo-cal alternative that everyone can enjoy whether you are watching your waistline or not.

The Tequila Watermelon Fizz has only 64 calories per serving.  Yes — 64!!!!  While your friends are slurping down a Mambo Taxi from Mi Concina at 700 calories a pop, you will be slim and trim in your swim suit by the pool. To make the Tequila Watermelon Fizz you need your favorite tequila, lemon seltzer water, fresh limes and watermelon cubes.  We cubed our watermelon and placed it in the freezer for a couple of hours.  The frozen watermelon chunks served as a beautiful garnish, flavor enhancer, and as ice cubes for keeping our drink chilled.  Place an ounce of tequila in a rocks glass.  Add frozen watermelon.  Top off with chilled lemon seltzer water.  Add a lime wheel for garnish.  We made this refreshing cocktail on the fourth of July and upped the festive look with blueberries.

If you are viewing this post via email, visit us at www.theblindpig.blog for the full recipe for Tequila Watermelon Fizz.

Since this cocktail is so light and refreshing, it would taste great with any added fresh herbs, such as, thyme, rosemary, basil or cilantro.  If you want to get really crazy, throw in some freshly sliced jalapenos.  Let us know about your favorite combination.  We would love to hear from you!  Thanks to Rhonda’s friend, Amy, who shared this drink idea with us.

 

Disclaimer:  The beverages on this site are meant for adults 21 years of age and older.  We do not condone underage drinking, and never drink and drive.

May Bonus Post: La Branca

Hey friends!  We are back with a bonus post for the month of May.  This post is kicking off a summer series of posts that we have aptly named: Umbrella Worthy.  Throughout the summer we are going to feature some drinks that we think are the ultimate sipping by the pool -floating on the boat – soaking it up in the sun at the beach drinks.

There are many different stories about the origins of the cute little paper umbrella that we love in our summer sippers.  Google states that cocktail umbrellas were originally designed to keep sun off the ice and hence slow the melting process. Other stories accredit a famous bartender, Henry Ye, from the famed Hilton Hawaiian Village hotel bar, for being the first to use paper umbrellas in his cocktails.  Yet another story states that using paper umbrellas to garnish food became a craze after the World’s Columbian Exposition in Chicago in 1893.  Apparently the fair had a Chinese village that adorned food with paper umbrellas and the fad quickly caught on. (Imbibe Magazine, July/August 2018)  Whoever was first, it was a great idea that still makes beverages taste a little better and helps us all feel like we can sit back, relax, and just soak in life!

 

Our Umbrella Worthy drink of the month is the La Branca.  This yummy summer beverage is made with tequila, Fernet Branca, lime juice and ginger beer.  You may be thinking that the Fernet is a bit strong for you.  However, you loved Fernet in our yummy hot toddy.  Rhonda was skeptical, as well.  However, the tequila and the sweetness of the ginger beer soften the Fernet a lot.  You get to enjoy the herbally flavor of the Fernet without the overbearing taste.  Seriously!  Rhonda gave this cocktail 2 thumbs up.

Place an ounce of tequila, an ounce of Fernet Branca, and half ounce of fresh squeezed lime juice in a cocktail shaker with ice and shake for 30 seconds.

Pour into margarita glass.  Top off with ginger beer and garnish with a lime wedge and umbrella!

If you are viewing this post via email, visit us at http://www.theblindpig.blog for a printable recipe of La Branca.

The La Branca is smooth, refreshing, and a different twist than most summertime drinks. Try this Umbrella Worthy drink this weekend!

 

 

Cinco de Mayo Recipes for Your Party

Cinco de Mayo is right around the corner, and although many Americans think that it is Mexico’s version of our Fourth of July, it is a holiday that celebrates the date of the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican War. Cinco de Mayo is a relatively minor holiday in Mexico. In the United States, Cinco de Mayo has evolved into a commemoration of Mexican culture and heritage.  Americans don’t need much of an excuse to have a party.

When planning this post we were going to introduce you to another great margarita recipe, because everyone loves a good marg, right?  Then we started to scroll through our past posts and realized that we could put together a whole menu of easy, tasty and fresh ideas for your Cinco de Mayo party.

Appetizer– Tequila Ceviche.

We shared this post with you last summer, and it became a huge hit in TBP household.  This is often a go-to for us when friends and family are joining us for dinner.  Hosting tip– this is delicious if made ahead of time.  It gives the flavors time to meld together and you time to take care of other pressing matters.

Cocktails!  You can’t have a Cinco de Mayo party without a yummy margarita.  We have some marg suggestions for you.

Skinny Agave Margarita:  This one is a crowd pleaser.  Easy to make and easy to drink.

Jalapeno Popper Margarita:  Need to spice things up a bit?

Watermelon Jalapeno Margarita: Fresh and spicy.  What else is there to say?

Merry Margarita:  We know it’s not Christmas, but this drink will keep your guests merry all year long

Santorita:  This marg is made with mezquila.  You can also substitute your favorite tequila.  It’s an excellent recipe.

 

In keeping with other yummy Mexican beverages we have some margarita alternatives.

Rojo:  This drink is made for the more sophisticated palate.  With a name like Rojo, how can it be left off the list?

Carpano Antica Sangria:  Need a large batch recipe?  This is your friend.  For the busy host, this recipe also can be made ahead of time.

Paloma:  Palomas are more popular in Mexico than margaritas which are more of an American invention.  If you really want to be true to Viva La Mexico, go with the Paloma.

The Paloma is a refreshing alternative tequila cocktail to the typical margarita.

Main Course: We have 3 wonderful choices for you for the main course.

Hatch Tequila Chicken:  This recipe is a little more time consuming, but if you plan ahead you can prep much of this a day ahead in order to make the day of your celebration a breeze.  This chicken is so yummy.  It is well worth the extra effort.

Corralejo Honey Lime Chicken:  This is a great choice, especially if you are in the mood to grill.  This chicken is very versatile.  It can stand alone, be sliced up and served in tacos or fajitas.  This is a TBP family favorite.

Tequila Fish Tacos:  These tacos are very yummy and flavorful.  Fish tacos aren’t for everyone, but we highly recommend this recipe.

Dessert: Tequila Strawberry Lime Ice Cream Pie

This pie recipe will need to be prepped the day before your party.  With its yummy strawberry ice cream, pretzel crust and touch of tequila flavor, your guests will be blown away!

Choose one or choose them all, you can’t go wrong with this line up for your Cinco de Mayo.

 

Disclaimer:  Beverages on this site are meant for adults 21 years of age and older.  We do not condone underage drinking, and never drink and drive.

Summertime Appetizer: Tequila Ceviche

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It seems that we just talked, since we sent out our July Bonus Post only days ago.  We have a great appetizer that we have been dying to share with you.  Tequila Ceviche is the perfect summertime appetizer. You don’t need to cook or turn on the oven and it is a crowd pleaser.  We are huge fans of Gloria’s, which is a small local chain in the Dallas area that features fine Salvadorian, Tex-Mex, and Mexican food.  They have amazing ceviche there, and it is one of our favs.  Now we have a quick fix for nights that we are staying in.

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This recipe is easy, tasty, and fresh.  It will soon win you over as your fall back take and share appetizer.  It is a great app for GNO’s (Girls’ Nights Out) because it is local.

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To start, we bought one pound fresh cooked shrimp from the seafood counter at our local Kroger.  You can also buy uncooked shrimp and devein and cook it yourself.  Let’s face it, people, who really likes to devein those little crustaceans?  Gross!  We skip all of that by purchasing the deveined cooked shrimp.  The first step is to remove the tails from the shrimp and chop the shrimp into little pieces.

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Next place fresh lime juice, fresh lemon juice and 1 ounce of tequila in a bowl.  Add the shrimp to the bowl, salt, cover and place in refrigerator for about an hour.

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Next prepare tomatoes, onions, jalapeno and cilantro by dicing into little pieces.  Shortly before serving, dice up 1-2 avocados and add to the other vegetables.

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Drain shrimp and then combine shrimp and veggies.  Add pepper, garlic powder, and coriander and combine well.  Chill until ready to serve.

Serve with chips or tostadas.  What a yummy and quick appetizer.

We served this appetizer on the Fourth of July and a couple of times since.  It has been a hit each time.

What is your favorite go-to appetizer when you are in a pinch?

It has been so HOT in Texas lately, which has us thinking…. Some like it hot.  Do you? Check back with us next week to see what HOT stuff we have to share.  Some of you may have noticed that you are added to our new email list.  Keep referring our post to friends and family.  We would love to have them become part of our Blind Pig Blog following.

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