I’m not typically one for New Years’ resolutions, but this year Sonia and I decided to give it a shot in a couple of different ways. (Stay tuned to read about hers shortly!). My resolution? No alcohol during the week. WHAT?! Ugh, I know. But a new year is all about trying to be a healthier you, right? (Cue eye roll). Anyway, because of this resolution, when I do have a drink on the weekend, it better be damn good. I waited all week for it!
Another thing you should know is that I’m not a very patient person. Therefore, I really don’t feel like waiting for summer to come back around to have a margarita. I used to think it was so strange when someone ordered a margarita in the dead of winter. I thought they were strictly reserved as a refreshing drink on a hot day. I’ve changed my ways because, like I said, I’m not patient.
And that my dear friends is why I made this blackberry jalapeño margarita. Before you get up in arms about burning your tongue off with the jalapeños, I promise that it’s not that spicy. Just a little heat to add to the sweetness. Plus, it’s winter people. It’s the only way I could justify a margarita in winter – a little heat!
*Makes 6 cups or 1 small pitcher
1 jalapeño (Through this recipe, I learned that the heat is in the seeds, not the pepper itself. Be sure not to throw them out!)
4 cups of blackberries
Juice of 1 lime
1/2 cup triple sec
1 cup tequila
1 cup seltzer water
1 lime wedge and sugar for the rim
Chop the jalapeño and place off to the side, then muddle the blackberries to a juicy pulp. In a large shaker of ice (for single servings) or a pitcher (for single servings. JK.) pour in all of the ingredients, with the exception of the “additions”. When ready to serve, rim the glass with the lime wedge and sugar. Top with seltzer.
Fish tacos are one of my absolute favorite summer meals (with a margarita, of course). I mean, you can’t go wrong with burgers and hot dogs, but fish tacos are the real treat. I first had them at a seafood restaurant in East Hampton with our friend Tara. At the time, I only ate salmon and these were made with Mahi Mahi. I was skeptical. But once I took my first bite it was heaven!
Just like our crabby cakes, I always thought fish tacos would be too daunting to make – would I overcook the fish?! Would the sauce come out just right?! Well it turns out they were much easier to make than I thought. We’ve been doing a lot of grilling this summer and we started running out of new options so I figured, “what the hell?”.
4 fillets of Mahi Mahi
1 tbsp chili pepper
2 tsp cayenne pepper
A pinch of salt
4 soft tortillas
1/2 cup plain greek yogurt
1 tbsp of mayo (Helmann’s, not Miracle Whip)
1 cup of red cabbage, thinly chopped
1/2 of a lime
2 cups of finely chopped cilantro
1/2 red onion finely chopped (I used my multi-chopper for these)
1/2 tomato finely chopped
1/2 of a lime
(You could also add corn for a sweeter taste.)
Season the Mahi Mahi with the chili pepper, cayenne and salt, and grill for 15 minutes – approximately 7-8 minutes on each side. While the fish is grilling, in a small bowl mix together the cilantro, onion, tomato and lime juice. In a separate bowl, mix together the yogurt, mayo, cabbage and lime juice. When the fish is just about done, warm the tortillas on the grill. Layer the fish, sauce and salsa in the tortilla and enjoy!
Now that we’re in the thick of summer, who’s getting just a little tired of the usual corn on the cob? (*Raises both hands.) Don’t get me wrong, I will never turn down the classic summer food, but it’s high time we spice it up – literally.
I had something similar to this corn on the cob at my favorite local restaurant, Bar Taco, and wanted to recreate it. I don’t know all of the spices they put on theirs, but I have to say this one turned out pretty darn close and still just as damn delish.
2 corn on the cob
1/4 cup Feta cheese (If you don’t have Feta or find it too salty, Contija cheese is a great substitute too!)
1 lime (to squeeze the juice on top)
1 tsp chili powder
1 tsp cayenne pepper
Fire up the grill and get it good and hot (let it preheat for about 5 minutes on high). Put the corn directly on the hot grill, rotating every 5 minutes to get a nice char all around. In between rotating, squeeze lime juice on top.
You shouldn’t need more than 15 minutes until it’s done. In the final minute spread the feta (or Contija) on top of the corn. This will melt the cheese a bit and get it to stick to the corn. Remove from the grill and sprinkle on the chili and cayenne pepper.