Need to Get Away?

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What do you have when you mix sand, sea air, good friends and a little wine?  A great weekend getaway to Northern California.  We took a long weekend last week to the San Francisco area and Stinson Beach, California, with our good friends Heather and Troy.  We took the advice of our friend, Mike, who has lived in Northern California for years, and decided to stay at Stinson Beach, which is a quiet little beach town on the other side of the mountains.

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Front door of our beach cottage

Stinson Beach is extremely small, to say the least. There is no gas station, hospital or chain restaurants.  There is a small grocery store, a bar, and a couple little restaurants.  At first, Rhonda was extremely skeptical, especially after riding through winding curves on Highway 1 and almost losing her lunch a couple of times. By the end of the weekend we were singing the praises of this sleepy little town.

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What did we do while there?  Muir woods was only about 20 minutes away, so one day we spent a few hours at Muir Woods.  If you don’t know much about Muir Woods, it is part of the Golden Gate National Recreation Area, and protects 554 acres of old growth coast redwood. The redwoods are not the giant sequoias that are pictured with a tunnel cars can drive through, but these trees are a remarkable beauty. The woods is definitely something to visit if you are in the Bay area.

The beauty of the woods is awe inspiring.  The tree stump pictured below shows the tree dating back to the time of the Aztecs.  It is spiritual to walk among living beings that have been on the earth for centuries.

After hiking around in a bunch of tall trees, what do you do?  Drive to Larkspur, CA for a trip to Posie ice cream shop. Don’t just take our word for it, but this ice cream was pretty tasty!  Not to mention the shop was nestled in the cute little town of Larkspur.

We packed much more fun into the weekend, later we will share  what we did when we headed North.  Have you taken any fun trips lately?  We would love to hear about it.  Have a great weekend!

   

 

 

Pecan Whiskey Ice Cream

pecan whiskey ice cream

We have a soft cold spot in our stomachs for ice cream.  It is one of our family’s favorite treats and desserts. (Kerrygold Ice Cream, Cafe Bourghetti PBIF Pie, Choco Menta Shake, Mojito Ice Cream, Tequila Strawberry Lime Ice Cream Pie) For a final farewell to summer, we wanted to share with you a delectable grown-up dessert: Pecan Whiskey Ice Cream.  When you see how easy this treat is to make, you will want to scream for more– ice cream that is!

To make this you need only a few simple ingredients — vanilla ice cream, toasted pecans, and Templeton Rye Whiskey.  That’s it — only 3 things.

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First you will need to toast the pecans.  We placed ours on a cookie sheet and placed the oven on broil.  You need to leave the pecans in the oven for about 5 minutes.  If they stay too long, they will burn.

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Stir together 1 quart of softened vanilla ice cream, toasted pecans and 1/4 cup of whiskey.  Place back in the freezer until hardened or at least a couple of hours.  Serve to friends.  Yummo!

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If you are viewing this post in your email, you will want to visit us at www.theblindpig.blog to get a printable version of this recipe.

Pecan Whiskey Ice Cream

Pecan Whiskey Ice Cream

Ingredients

  • 1 quart of vanilla ice cream
  • 1/4 cup of Templeton Rye Whiskey
  • 1 cup toasted pecans

Instructions

  1. Place softened vanilla ice cream, toasted pecans and whiskey together in a bowl.
  2. Mix together well.
  3. Place in the freezer for two hours.
  4. Serve.
https://theblindpig.blog/2018/09/07/pecan-whiskey-ice-cream/

The rye whiskey has a sweet flavor that pairs nicely with the vanilla ice cream.  This dessert goes down smooth.  Will you make the world’s easiest dessert this weekend?  Let us know if you do.

  

Hatched!

hatch tequila chicken

Happy Labor Day, friends!  We hope you have enjoyed a weekend with friends, neighbors, and family.  We have been with Blind Piglets #2 and #3 at hockey and soccer.  That is why this post is coming to you a little late.  We also cannot believe that August has come and gone and this weekend is the unofficial end to summer. Sigh!  In fact, August came and went with such a speed that we realized that we did not post a bonus post for the month.  We will try to make it up to you in the future.

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Have you noticed all of the lovely hatch green chiles in your grocery produce section?  We couldn’t resist looking for a Blind Pig match up with the chiles.  Lo and behold, our friends at the Dallas Morning News did not disappoint.  They featured a whole section on great recipe with hatch green chiles.  We adapted a chicken recipe they featured to bring you Hatch Tequila Chicken.

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Don’t be overwhelmed by this recipe.  At first glance it looks a little daunting, but if you just follow the steps, you will see that it is not complicated and well worth the effort.

To get started on Hatch Tequila Chicken you need roasted hatch green chiles.  We had never roasted green chiles before, and it was nearly a deal breaker.  However, after a little research with our friend, Google, we realized there is nothing to be intimidated about.

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First rinse the chiles and pat dry.  Place chiles on a baking sheet or broiling pan.  The chiles can touch but you do not want them on top of each other.

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Turn the broiler on high and move your rack up to the second notch from the top.  Place pan of peppers in the oven on the top rack.  Keep a close eye on the peppers.  We let ours cook for about 5 minutes.  When the peppers start to blister and turn brown, remove from the oven and flip over with a pair of tongs.  Return to the oven and keep a close eye on them.  When the other side begins to blister and turn brown, remove from the oven.

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Once the peppers are blacken, add to a large plastic bag.  We placed ours back in the produce bag from the grocery store.  Seal the bag and let the peppers cool for about 30 minutes.

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Remove the peppers from the bag and peel the skin.  It should come off relatively easily.  Slice the peppers down the middle, cut off the tops and remove the seeds.  You can store your peppers in the fridge for about a week.

For the chicken portion of the recipe, you will need 4-6 chicken breasts, kosher salt, olive oil and Hatch green chile tequila marinade.

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The marinade seems daunting when you look at the list of ingredients, but you just throw it all in a food processor and hit go.  It’s that easy!  To make the marinade, place  roasted Hatch green chiles, chopped tomatoes, cilantro, scallions, garlic, cumin, kosher salt, coriander, Mexican crema, tequila (We used Corralejo Reposado.), and lime juice in a food processor.  Pulse until desired consistency.

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Place chicken in a glass bowl or dish and cover with half of the marinade.  Cover with plastic wrap and place in the refrigerator for at least 8 hours.  (We prepped ours the day before.)

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Remove chicken from the refrigerator.  Remove chicken from marinade and scrap off the majority of the marinade.  Drizzle with olive oil.  Discard used marinade.  Place on a medium heat grill or under the broiler roasting the chicken for 35 minutes.  Remove from grill or broiler and top with reserved marinade.

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Hatch Tequila Chicken

Yield: 4-6

Hatch Tequila Chicken

Ingredients

  • 4-6 chicken breasts
  • olive oil
  • kosher salt
  • Hatch Green Chile Marinade
  • 2 cups roasted Hatch green chiles
  • 1 1/2 cups chopped tomatoes
  • 1 bunch of cilantro (bottom stems removed)
  • 1 garlic clove
  • 2 teaspoons cumin
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons coriander
  • 5 tablespoons Mexican Crema
  • 1 tablespoon tequila
  • Juice of 1 lime

Instructions

  1. Marinade prep. Place chiles, tomatoes, cilantro, garlic, cumin, coriander, salt, Mexican crema, tequila, and lime juice into a food processor and pulse until desired consistency.
  2. Reserve half of marinade for later.
  3. Place chicken in a bowl and cover with half of marinade. Cover and place in refrigerator for at least 8 hours.
  4. Remove chicken from refrigerator and scrape off most of the marinade.
  5. Discard used marinade.
  6. Drizzle chicken with olive oil and salt.
  7. Add to medium heat grill and cook for about 35 minutes. Turning every 5-10 minutes.
  8. Remove from grill when juices run clear and cooked through.
  9. Top with reserved marinade.
https://theblindpig.blog/2018/09/03/hatched/

We were pleasantly surprised with how juicy and flavorful the chicken was.  The marinade flavor was a nice complement to the chicken.  We are even thinking about making this marinade to go along with fish or fish tacos.

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If you are viewing this post in your email, visit www.theblindpig.blog for a complete downloadable version of the recipe.

Let us know if you try our Hatch Tequila Chicken recipe.  We think it is a hit, and hope that you do, too!

  

Twisted Mississippi Mud Brownies

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Have you ever had one of those weeks when things should be very easy, but nothing seems to come together?  This week has been a comedy of errors trying to get this post out to you.  For one thing, Rhonda’s computer wifi card went bust, or that is what we think happened.  If you ever think you don’t need the internet, try going without it for awhile.  But we problem solved and prevailed.  Our family motto is, “There is a workaround for everything!” We are happy to share a very twisted recipe with you:  Twisted Mississippi Mud Brownies.

When Rhonda was young, her mother, (aka-Grandma Ruth) always made the most delicious Mississippi Mud Brownies to take to picnics and special occasions at church.  Who doesn’t love all of that chocolately goodness topped off with marshmallows and more chocolate, right?  We found this recipe in Southern Living Magazine’s October 2012 issue originally, but we Blind Pigged it up a little.  We think this week’s treat, just might have perfected the Mississippi Brownie.

twisted miss mud brownies

This recipe comes in three basic parts.  You have the brownie base, then a layer of peanut butter yum.  Topped with another layer of brownie and perfected with a layer of marshmallows, chocolate chips, peanuts, and chocolate frosting.  Oh yea!

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What do you need?  Besides an enormous sweet tooth and an appetite for chocolate and peanut butter, you need several ingredients that may already be in your kitchen, like unsweetened chocolate baking squares, butter, granulated sugar, eggs, all-purpose flour, vanilla, peanut butter, light brown sugar, baking powder, mini marshmallows, Kerrygold Irish Cream, mini chocolate chips, lightly salted peanuts, and powdered sugar.  Remember, if you are viewing this post in your email, you can visit www.theblindpig.blog to get a downloadable and printable complete recipe.

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Your first step will be to melt the baking chocolate.  We melted it slowly in a microwaveable bowl in the microwave using short bursts of cooking time.  Once the chocolate is melted, add in 2 ounces of Kerrygold Irish Cream and stir together well. Set aside.

Next beat together softened butter and 2 cups of granulated sugar at medium speed with an electric mixer.  Add eggs one at a time.  Then add in melted chocolate mixture beating until just blended.  Add in one cup of flour and stir in vanilla.  Spread half of the batter in a 13 x 9 inch pan that was sprayed with baking spray.

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Next you will make the peanut butter mixture.  Beat the peanut butter, brown sugar and 1/3 cup of softened butter with 1/2 cup granulated sugar at medium speed with an electric mixer until light and fluffy.  Add 2 eggs one at a time.  Stir together baking powder and remaining flour.  Add flour mixture to peanut butter mixture on low speed until blended.

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Spoon the peanut butter mixture over the bottom layer of brownie mixture.  Top with the remaining brownie mixture and swirl together with a knife.

Bake the brownies at 350 degrees for 45-55 minutes.

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While brownies are baking make the frosting.  Place 1/4 cup of butter, 3 tablespoons of unsweetened cocoa and 3 tablespoons of Kerrygold Irish Cream into a small sauce pan.  Turn heat to medium and continue to stir constantly until mixture thickens.  Remove from heat and stir in 2 cups of powdered sugar and 1/2 tsp. of vanilla extract.  You may need to reheat the frosting some when you are ready to drizzle it over the brownies.

Insert wooden pick in the center to check for only a few moist crumbs.  Remove from the oven.

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Sprinkle with marshmallows, peanuts, mini-chocolate chips, and drizzle with frosting.  Let cool completely before cutting.  Then enjoy!

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Twisted Mississippi Mud Brownies

Twisted Mississippi Mud Brownies

Ingredients

  • 2 ounces if Kerrygold Irish Cream
  • 2 ounces of unsweetened chocolate baking squares
  • 1 1/3 cups butter softened
  • 2 1/2 cups granulated sugar
  • 6 large eggs
  • 2 cups of all-purpose flour
  • 1 teaspoon of vanilla
  • 1/2 cup creamy peanut butter
  • 1/2 cup firmly packed light brown sugar
  • 1 teaspoon baking powder
  • 3 cups miniature marshmallows
  • 1/2 cups lightly roasted salted peanuts
  • 1/2 cup mini chocolate chips
  • Chocolate Frosting
  • 1/4 cup butter
  • 3 Tbsp. unsweetened cocoa
  • 3 Tbsp. Kerrygold Irish Cream
  • 2 cups powdered sugar
  • 1/2 tsp. vanilla

Instructions

  1. Preheat oven to 350 degrees. Microwave chocolate in a microwave-safe bowl in short bursts. No more than 30 seconds at a time. Stirring in between until smooth and melted. Add in 2 ounces of Kerrygold Irish Cream and stir until smooth and creamy.
  2. Beat 1 cup softened butter and 2 cups granulated sugar at medium speed with an electric mixer. Add 4 eggs, one at a time, beating until blended. Add melted chocolate until just blended. Add 1 cup flour, beating at low speed until blended. Stir in vanilla. Spread half of batter in a 9 x 13 inch pan sprayed with baking spray.
  3. Beat peanut butter, brown sugar, and remaining butter and 1/2 cup granulated sugar at medium speed with an electric mixer until light and fluffy. Add 2 eggs one at a time. Beat until just blended. Stir together baking powder and remaining flour. Add flour mixture to peanut butter mixture, beating at low speed.
  4. Spoon peanut butter mixture over brownie mixture in pan. Top with remaining brownie mixture and swirl together with a knife.
  5. Bake at 350 degrees for 45-55 minutes. Check for doneness with a wood pick. The pick should come out with a few moist crumbs.
  6. While the brownies are baking prepare the frosting. Cook 1/4 cup butter, 3 tablespoons of unsweetened cocoa and 3 tablespoons of Kerrygold Irish Cream in a saucepan over medium heat. Stir constantly until slightly thickened. Remove from heat and add 2 cups of powdered sugar and 1/2 teaspoon of vanilla extract. Stir until smooth.
  7. Remove brownies from oven and sprinkle marshmallows, peanuts and mini-chocolate chips over the top. Wait for about 5 minutes for chips and marshmallows to slightly melt. Then drizzle with chocolate frosting. Cool completely before cutting and serving.
https://theblindpig.blog/2018/08/25/twisted-mississippi-mud-brownies/

So what do you think?  Are you ready for a Mississippi-sized sugar rush?

  

Grown Up Berry Lemonade

 

grown up berry lemonadeHow has your week been?  Did you try the Caramel Rye Pie from last week’s post? We finally got some relief from the heat with a few rain showers and temps in the high 80’s.  Alleluia!  This is going to be a quick post this week, because we are moving Blind Piglet #1 back to college this weekend for her senior year. Blind Piglets #2 and #3 return to school next week.  We can’t believe that summer is almost over.

Although summer is winding down, you still have a few weekends left to enjoy the fun and the sun.  This week we share a quick and easy drink recipe with you: Grown Up Berry Lemonade.

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To make Grown Up Berry Lemonade you need a 52 ounce bottle of Minute Maid Lemonade.  We always use the low calorie Minute Maid Lite to save on calories.  Pour the lemonade into a large pitcher or drink dispenser.  Next add two cups of Seagram’s Berry Vodka. Add 1/2 cup of frozen mixed berries.  The frozen berries add to the flavor and help to give the lemonade a berry pink color.  Garnish the lemonade in the pitcher or dispenser with slices of fresh lemon, fresh mint sprigs, and sliced strawberries.  Let the mixture sit for about an hour to allow time for the flavors to infuse.  Add ice to the pitcher or dispenser before serving.  Garnish individual servings with a berry and a mint sprig.

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If you are reading this post via email, visit our website to get the downloadable version of the recipe.

Grown Up Berry Lemonade

Yield: 12

Grown Up Berry Lemonade

Ingredients

  • 6 cups of lemonade
  • 2 cups of Seagram's Berry Vodka
  • 1 cup fresh strawberries
  • 1/2 cup of frozen mixed berries
  • fresh mint sprigs
  • 1 lemon sliced

Instructions

  1. Pour lemonade into pitcher or drink dispenser.
  2. Add Seagram's Berry Vodka.
  3. Stir in 1/2 cup frozen mixed berries.
  4. Add lemons, sliced fresh berries, and some of the mint sprigs to mixture.
  5. Let stand for about 1 hour.
  6. Prior to serving, add ice to pitcher or dispenser.
  7. Garnish individual servings with mint sprig and fresh berries.
https://theblindpig.blog/2018/08/11/grown-up-berry-lemonade/

This drink is sweet, summery, and refreshing.  It would make a great beverage for a bridal shower or girls summer luncheon.  Try it out this weekend and let us know what you think.

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Are you ready for summer to end?  We have enjoyed the break from the heat, but wish summer could last a few more weeks.

  

Disclaimer:  All 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.

 

Rye Rye Miss American Pie

caramel rye pieHey friends, how was your weekend?  We are behind on getting our post for this week published because our weekend was C-R-A-Z-Y busy!  We had soccer games with Piglet #2 and a hockey party at our house for Piglet #3, plus all of the regular this and that we do on a weekend.

However, we are excited to share our new gem-of-a-dessert with you:  Caramel Rye Pie.  The deliciousness of salted caramel with a twist of rye whiskey makes this dessert your new “go-to” for guests.  We had the pleasure of sharing this pie with the charming and beautiful Baxtley family as they joined us for dinner one evening.  One word of warning, though – this pie is sweet and rich.  ( Actually that is more than one word.  Oops.)

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Prepare a Pillsbury pie crust according to package directions.  Let the crust cool for an hour.

While the pie crust is baking and cooling, you can make the salted caramel sauce.   Bring sugar and water to a boil in a medium saucepan.  Cook the sugar and water without stirring until the mixture is a deep amber color.  Be patient with this part it takes a little while.

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Remove from heat.  This next part is a little tricky.  You will want to use a long handled whisk, but even with that, the steam can still get you.  Work cautiously.  Gradually whisk cream into the caramel mixture until smooth.  Next whisk the whiskey (Funny right?  “Whisk the whiskey!”)  and salt into the caramel.  Let the sauce cool for a minimum of 30 minutes.  It can be kept in an airtight container in the fridge for up to a month.  We had plenty left over and have been using it for ice cream sundaes!

Next prepare the filling.  Whisk together egg yolks, cornstarch and 1/4 cup of half-and-half in a medium bowl.

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Stir together brown sugar, salt and remaining half-and-half in a large sauce pan.  Bring to a boil over medium heat.  Remove from heat and slowly whisk hot brown sugar mixture into the egg yolk mixture.  Return the mixture to the saucepan.  Cook over medium heat whisking constantly and making sure to reach all of the bottom of the pan.  Boil whisking constantly for 1 minute.  Remove from heat and whisk in butter pieces, whiskey and vanilla.  Cool for 30 minutes.

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The filling becomes very thick as it cools.

Spoon filling into cooled pie crust, and chill for at least 4 hours.

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About an hour before serving, prepare whipped cream topping.  Spread whipped cream over the top of the pie.  Real whipped cream is a treat, but can be difficult to work with.  You can substitute whipped cream with Cool-Whip for the topping, and you may have a better result than we did.

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When ready to serve, drizzle caramel sauce over the top of the pie.  Delish!

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If you are viewing this post in an email, you will need to visit our site to view and download the recipe.

Caramel Rye Pie

Caramel Rye Pie

Ingredients

  • 1 Pillsbury Pie Crust
  • Whiskey Caramel Sauce
  • 1 1/2 cups granulated sugar
  • 1/2 cup water
  • 1 cup heavy cream
  • 1 Tbsp. Templeton Rye Whiskey
  • 1/2 tsp. sea salt
  • 1 Tbsp. butter
  • Filling
  • 3 large egg yolks
  • 6 Tbsp. cornstarch
  • 1 3/4 cups half-and-half
  • 1 1/2 cups packed light brown sugar
  • 3/4 tsp. sea salt
  • 1/4 cup butter
  • 1 Tbsp. Templeton Rye Whiskey
  • 1 tsp. vanilla
  • Topping
  • 3 cups heavy cream
  • 1/4 cup powdered sugar

Instructions

  1. Prepare pie crust according to package instructions. Cool completely.
  2. Prepare caramel sauce. Bring granulated sugar and water to a boil in a medium saucepan over high heat. Cook without stirring until mixture is a deep amber color. Remove from heat.
  3. Gradually whisk in cream until smooth. Whisk in whiskey and salt, cool 30 minutes.
  4. Prepare filling. Whisk together egg yolks, cornstarch and 1/4 cup of half-and-half in a medium bowl. Set aside.
  5. Stir together brown sugar, salt and remaining 1 1/2 cups half-and-half in a large saucepan. Bring to a boil over medium heat. Remove from heat. Slowly whisk hot brown sugar mixture into egg yolk mixture. Return to mixture to saucepan. Cook over medium heat whisking constantly and making sure to reach all parts of the bottom of the pan. Continue until boiling and whisk for about a minute more.
  6. Remove from heat and whisk in small pieces of butter, whiskey and vanilla.
  7. Cool 30 minutes.
  8. Spoon filling into cooled piecrust.
  9. Chill for about 4 hours until filling is firm and cold.
  10. Prepare the topping. About 1 hour before serving, beat heavy cream and powdered sugar with an electric mixer on high speed until stiff peaks form.
  11. Spread whipped cream over pie filling. Chill 1 hour.
  12. Drizzle caramel sauce over pie before serving.
https://theblindpig.blog/2018/08/06/rye-rye-miss-american-pie/

Are you ready to try Caramel Rye Pie?  Make sure to let us know if you do.  We’d love to hear about it!

Enjoy your week.  Can you believe that it is August already?  Eeek!

  

Some Like It Hot

some like it hot

The mercury rose very high this week in Dallas.  One day the temperature felt like it was over 114 degrees.  We love summer, but even that is a little too hot for us.  However, it did pose the perfect opportunity for us to share with you a new cocktail — Some Like It Hot!

We came up with the idea for this beverage when we were out to dinner one night and started up a conversation with the bartender.  He was telling us about his drink ideation projects, and we got on the subject of how trendy watermelon and jalapeno are right now.  The conversation got us thinking … we had Seagram’s Watermelon Vodka at home and plenty of fresh jalapenos in our backyard garden.  Thus a star was born!

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To make this delicious watermelon and spice flavored drink we followed the same recipe from our Jalapeno Popper Margarita that we shared with you in the summer of 2017.  We replaced the tequila with Seagram’s Watermelon Vodka to give the drink a refreshingly, summery, watermelon flavor.

If you are viewing this post in your email, you will need to visit our site to view the recipe for Some Like It Hot.

Some Like It Hot

Yield: 1

Some Like It Hot

Ingredients

  • 1.5 ounces of Seagram's Watermelon Vodka
  • .75 ounce fresh squeezed lime juice
  • .75 ounce of agave nectar
  • 1 fresh jalapeno sliced and seeded
  • watermelon for garnish

Instructions

  1. Add lime juice and jalapenos to shaker.
  2. Muddle together.
  3. Add agave nectar and vodka.
  4. Top with ice and shake for 15 seconds.
  5. Strain over fresh ice and garnish with jalapeno slices and cubes of watermelon.
https://theblindpig.blog/2018/07/27/some-like-it-hot/

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Try Some Like It Hot and let us know what you think?  What have you been doing to stay calm and cool during these hot days of summer?

Thank you to all of our new followers and subscribers.  Keep sharing our posts on Facebook, Pinterest, and Instagram, and encourage your friends and family to visit our site and subscribe.

   

Summertime Appetizer: Tequila Ceviche

tequilaceviche

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.

Tequila Ceviche

Tequila Ceviche

Ingredients

  • 1 pound fresh cooked deveined shrimp
  • 1/4 cup fresh lime juice
  • 1/4 cup fresh lemon juice
  • 1 ounce of premium tequila
  • 1/2 tsp of kosher salt
  • 1-2 avocados diced
  • 4 green onions diced
  • 1 jalapeno diced
  • 1/4 cup chopped cilantro
  • 1/4 tsp. pepper
  • 1/8 tsp. garlic powder
  • 1/8 tsp. coriander

Instructions

  1. Chop shrimp into small pieces.
  2. Combine lime juice, lemon juice and tequila in a bowl. Add shrimp and marinate in the refrigerator for about 1 hour.
  3. Mix remaining ingredients together.
  4. Drain shrimp and add to other ingredients.
  5. Season with pepper, garlic powder, and coriander.
  6. Chill until ready to serve.
  7. Serve with chips or tostadas.
https://theblindpig.blog/2018/07/21/summertime-appetizer-tequila-ceviche/

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.

theblindpigblog

Bonus Post: World Cup Fever Recap

The World Cup is over and Rhonda can once again watch TV when she wants — ha ha– not really! For our bonus post this week we are going to share a recap of our World Cup Fever Series.

From Russia with Love: Watermelon Mule

watermelon mule

Fernet About It:  Fernet and Coke

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Salud Mexico:  Paloma

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Soup of the Day: Gin and Tonic

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French 75

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Whether you are a soccer fan or not, we hope you had fun taking a little trip around the world with us as we celebrated popular cocktails from other nations.

  

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.

World Cup Fever: French 75

Image result for world cup logo 2018

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Today we are sharing our final post in our series for the World Cup.  Three fifths of The Blind Pig household was in mourning after the England/Croatia match up this week.  We were hoping that we would be sharing another version of a gin and tonic with you for our finale post.  However, for those of you that do not follow World Cup soccer, France and Croatia made it into the finals.

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Photo by Blind Piglet #2.  He’s such a great photographer!

The Blind Pig family are fans of the French.  We visited France in 2015 had a wonderful experience.  You gotta love those Nutella crepes!

french 75

Since we do not know of any great Croatian cocktails to share with you, which we are sure there are many, we are going to share the French 75 with you this week.  The French 75, or also known as Soixane Quince by the French,  is an easy, tasty, and fresh recipe that is made with gin, simple syrup, lemon juice and sparkling white wine.  It is the perfect drink to serve as a refreshing summer beverage or after dinner with a dessert.  Beware, since the drink is mainly gin and sparkling wine, it can sneak up on you quickly.

french 751

If you are reading this post via email, visit our website for a printable version of the recipe.

French 75

Yield: 1

French 75

Ingredients

  • 1.5 ounces of gin
  • 4.5 teaspoons of simple syrup
  • fresh squeezed lemon juice from 1/2 lemon
  • prosecco or champagne

Instructions

  1. Fill shaker with ice.
  2. Add gin, simple syrup and lemon juice.
  3. Shake for 15 seconds.
  4. Pour into a champagne flute.
  5. Top off with champagne or prosecco.
  6. Garnish with lemon rind.
https://theblindpig.blog/2018/07/14/world-cup-fever-french-75/

french 752

Will you watch the World Cup finals on Sunday or will you just have a French 75 and call it a day?  Give it a try.  We would love to know what you think about it.

  

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.