A WEEKEND AT THE LAKE…

Heat the oil in a large (10-inch) skillet over medium-high. Add the tomato, onion and chile(s), and cook, stirring nearly constantly, until the onion begins to soften and brown, about 7 minutes. Add the tequila and cook, stirring, for a minute or so, until reduced to a glaze. (If you tip the pan toward an open gas flame, the tequila will ignite. If you choose this route, simply shake the pan back and forth until the flames subside and the tequila has reduced to a glaze.)

With the skillet of tequila-infused vegetables over medium-low, sprinkle in the cheese.

Stir slowly and constantly until just melted-too long over the heat and the cheese will become tough, oily and stringy. Scoop into a warm dish, sprinkle with the cilantro and serve right away with tortillas for making soft tacos or chips to dip.

***Note – this queso wasn’t my favorite.  We were split down the middle – half of our group loved it and the other half really didn’t like it.  There was an overwhelming veggie flavor, and the Mexican cheese was clumpy, so I ended up adding 2 cups additionally of Monterey Jack.

1 1 lb flank steak
2 TBSP oil
1/4 cup orange juice
2 TBSP lime juice (I use Key Lime)
3 cloves garlic, finely chopped
1/2 jalapeno, finely diced
1/2 tsp cumin, toasted and ground
1/2 tsp oregano
1/2 tsp salt
1/2 tsp pepper
2 TBSP cilantro, chopped

Marinate the steak in the mixture of the remaining ingredients for at least 8 hours (or overnight).

Grill the steak over medium-high heat, about ~ 4 minutes per side for medium-rare, remove from heat and let rest for 5 minutes before slicing it thinly across the grain.

MANGO JALAPENO MARGARITAS
(Adapted from How Sweet Eats)

I’ve been waiting for the perfect excuse to serve these!  This Mexican themed meal is begging for them!  The trick here is locating some REALLY good and ripe mangoes.  Sometimes that can be a challenge.  And some advance prep in needed in preparing jalapeno tequila and mango simple syrup.  But…IT’S WORTH IT! ;0)

2 ounces Grand Marnier
1 1/2 ounces jalapeño tequila
2 ounces lime juice
2 1/2 ounces mango simple syrup
1/2 mango, peeled and chopped
2 jalapeño peppers, sliced
salt for the rim
lime wedges

Let sit for 24 hours, then strain before using. Keep in a sealed container for a few weeks, preferably in the fridge.

For mango simple syrup: combine equal parts sugar and water (I suggest 1 cup of each), bring to a boil and let sugar dissolve, then turn off heat and let cool completely.

Combine 1 cup simple syrup + 1/2 mango (peeled and cubed) in a blender and blend until combined.

To make the margaritas, rim the ridge of your glass with a lime wedge and dip in margarita salt. Fill the glass with ice. In a cocktail shaker, combine tequila, grand marnier, simple syrup and lime juice with ice, and shake for about 30 seconds. Pour over ice and squeeze in lime slices. I also took a few of the jalapeños from the tequila and removed the seeds, then toss them in the margarita.

This dish is THE perfect shrimp salad!  This recipe feeds 12, so I halved it for our group of 6.

3 tablespoons plus 1 teaspoon kosher salt
1 lemon cut into quarters
4 pounds large shrimp in the shell (16 to 20 shrimp per pound)
2 cups good mayonnaise
1 teaspoon Dijon mustard
2 tablespoons white wine or white wine vinegar
1 teaspoon freshly ground black pepper
6 tablespoons minced fresh dill
1 cup minced red onion (1 onion)
3 cups minced celery (6 stalks)
Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.

In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings.

Cover and refrigerate for a few hours.  Serve cold as a salad or stuff large tomatoes with the shrimp OR scoop inside croissants.

AND BLOODY MARYS GO GREAT WITH THIS LUNCH!

SESAME CRUSTED AHI TUNA STEAKS over greens
(Adapted from Becoming Domestic)

I LOVE ahi tuna!  This recipe is perfect, and it’s such a refreshing cold dish that’s easy to make and tastes great on a hot summer day.

4-4 oz. sushi grade ahi tuna steaks
1 tbsp. sesame oil
4 tsp. white sesame seeds
4 tsp. black sesame seeds
kosher salt and pepper, to taste
Mixed salad greens

Pat tuna steaks with salt and pepper. Rub sesame oil on steaks. In a shallow bowl, mix black and white sesame seeds. Dip each steak into the sesame seeds, covering entire surface.

Place in a hot pan over high heat. Sear about 2 minutes on each side.

Soy-Ginger Vinaigrette

1 tsp. ground ginger
1/4 tsp. onion powder
1 tbsp. minced garlic
1/2 c. balsamic vinegar
1/4 c. red wine
1/4 c. soy sauce
1 tbsp. honey
2 tsp. sesame oil
1/2 tsp. ground mustard

Mix all ingredients together.
Serve as is over salad, or heat in the microwave for 30 seconds if just dipping tuna.

And I usually come up with some creative fun drink to go with a meal, but with this one I’m serving my all time favorite wine: