In honor of Abbott’s upcoming journey South of the Border and the arrival of Friday, I present to you:
The Road to the Perfect Margarita
Our journey starts with …
1. Fill shaker with broken cubed ice.
2. Squeeze TWO fresh lime wedges into shaker.
3. Savor the fresh lime aroma (AAAAAHHHHHHH!!!!)
4. Add 2 oz. Cuervo 1800.
5. Sniff the cork.
6. Add 1/2 oz. of Jose Cuervo White if ya wish (white for bite!).
7. Add 1-1/4 oz. of Roses Lime Juice (accept no substitutes!).
8. Add 1/2 oz. of Bols Triple Sec (nothing but the best!).
9. Add “a splash” of Bols Orange Curaco (shh… secret ingredient).
10. Cover shaker tightly!
11. Shake vigorously.
12. Flip shaker in midair twice (three times if you’re a pro).
13. Uncover shaker and savor the flavor!
14. Rim glass with Lime peel (outside only!).
15. Salt the outside only.
16. Add fresh ice.
17. Strain mixture over ice.
18. Squeeze in 1 lime wedge and toss rind over left shoulder.
19. Now kick back, turn up the tunes and enjoy!
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And we need an appopriately themed appetizer to go with our ‘ritas, don’t you think? How about this tex-mex style culinary delight (thanks for digging up the recipe I misplaced, mom!):
2 Tbsp oil
1 medium onion. chopped
1 12-oz jar of salsa (medium)
1 10 oz pkg frozen chopped spinach, thawed and squeezed dry
2 c. grated Monterey jack cheese
8 oz cream cheese cut into ½ inch cubes
1 c. half and half
1 c. sliced black olives
1 Tbsp red wine vinegar
Saute onions in oil, add salsa. Cook until liquids are reduced somewhat.
Add remaining ingredients and mix well.
Place in shallow baking dish and cook at 400 degrees until bubbly.
Serve with chips, pita wedges, crackers, whatever you like.
So, what’s new with you? Any big plans for the weekend?
Feel free to recommend, and as Sven says, may the 4’s be with you!
