Truly Madly Deeply

Savage Garden

I Knew I Loved You

Savage Garden

Margarita Madness

(From: Bon Appétit )

Servings: Makes 2 drinks.

blackberry-thyme margarita

Ingredients
16 large fresh blackberries, divided
4 small fresh thyme sprigs, divided
6 tablespoons 100% blue agave silver tequila
1/4 cup Simple Syrup
3 tablespoons fresh lime juice
1 tablespoon Cointreau or other orange liqueur
2 cups ice cubes, divided
1/4cup chilled sparkling wine

Preparation
Place 14 blackberries and 2 thyme sprigs in medium bowl. Press firmly on solids with muddler or back of wooden spoon until mashed. Mix in tequila, Simple Syrup, lime juice, and Cointreau, then 1 cup ice. Stir to blend well. Strain into large glass measuring cup. Mix in sparkling wine. Divide remaining ice between 2 tall glasses. Pour Margarita mixture over. Garnish each with 1 blackberry and 1 thyme sprig.

mango-cilantro margarita

Ingredients
1/2 small mango, pitted, peeled, chopped
1/4 cup fresh cilantro leaves
1/2 cup 100% blue agave silver tequila
3 tablespoons fresh lime juice
3 tablespoons Simple Syrup
1 tablespoon Cointreau or other orange liqueur
2 cups ice cubes, divided
Fresh cilantro sprigs (for garnish)

Preparation
Combine mango and cilantro leaves in medium bowl. Press firmly on solids with muddler or back of wooden spoon until mashed. Mix in tequila, lime juice, Simple Syrup, and Cointreau, then 1 cup ice. Stir to blend well. Strain into large glass measuring cup. Divide remaining ice between 2 tall glasses. Pour Margarita mixture over. Garnish with cilantro sprigs.

pineapple-chile margarita

Ingredients
8 (3/4- to 1-inch) chunks peeled pineapple
4 slices red jalapeño chile with seeds
1/2 cup 100% blue agave silver tequila
3 tablespoons fresh lime juice
3 tablespoons Simple Syrup
2 tablespoons Cointreau or other orange liqueur
2 cups ice cubes, divided

Preparation
Place pineapple chunks and red jalapeño slices in medium bowl. Press firmly on solids with muddler or back of wooden spoon until mashed. Mix in tequila, lime juice, Simple Syrup, and Cointreau, then 1 cup ice. Stir to blend well. Strain into large glass measuring cup. Divide remaining ice between 2 tall glasses. Pour Margarita mixture over.

watermelon-cucumber margarita

Ingredients
1 1/2 cups 1-inch chunks rindless watermelon
6 (1/8-inch-thick) slices English hothouse cucumber
15 large fresh mint leaves
1/2 cup 100% blue agave silver tequila
1/4 cup fresh lime juice
3 tablespoons Simple Syrup
1 tablespoon Cointreau or other orange liqueur
2 cups ice cubes, divided
2 small watermelon triangles, each skewered with 1 cucumber round (for garnish)
2 fresh mint sprigs (for garnish)

Preparation
Place first 3 ingredients in medium bowl. Press firmly on solids with muddler or back of wooden spoon until mashed. Mix in tequila, lime juice, Simple Syrup, and Cointreau, then 1 cup ice. Stir to blend well. Strain into large glass measuring cup. Divide remaining ice between 2 tall glasses. Pour Margarita mixture over. Garnish with watermelon skewers and mint sprigs.

Simple syrup

Ingredients
1 cup sugar
1 cup water
Preparation
Stir sugar and water in medium saucepan over medium heat until sugar dissolves. Increase heat and bring to boil. Reduce heat and simmer 3 minutes. Cool. DO AHEAD Can be made 2 weeks ahead. Refrigerate in airtight container.

Flank Steak with Pineapple Salsa

(From: Better Homes and Gardens)

Ingredients

• 2 cups peeled, cored, and chopped fresh pineapple
• 1 11-ounce can mandarin orange sections, drained
• 1/2 cup chopped red or green sweet pepper
• 1/3 cup mild green picante sauce or green taco sauce
• 12 ounces beef flank or boneless sirloin steak, cut 1/2 inch thick
• 1/2 teaspoon Mexican seasoning or chili powder
• 1 tablespoon olive oil
• 4 to 6 cups packaged torn mixed salad greens

Directions

1. For pineapple salsa, in a medium bowl gently stir together pineapple, mandarin oranges, sweet pepper, and picante sauce. Set aside.

2. Trim fat from steak. Thinly slice steak across the grain. Sprinkle with Mexican seasoning; toss to coat evenly. In a large skillet cook and stir half of the seasoned steak in hot oil over medium-high heat for 2 to 3 minutes or to desired doneness. Remove from skillet. Repeat with remaining steak.

3. Arrange salad greens on plates. Top with steak and pineapple salsa. Makes 4 servings.

Tip: Look for green picante sauce or green taco sauce in the salsa section of the supermarket.

Open Arms

Artist: Journey

Margarita-Grilled Chicken Salad

Prep: 25 minutes
Marinate: 2 hours
Grill: 12 minutes

Ingredients

• 4 medium skinless, boneless chicken breast halves
• 1-1/2 cups margarita drink mix (contains no alcohol)
• 1 tsp. ground cumin
• 1 tsp. finely shredded lime peel
• 1/2 cup mayonnaise or salad dressing
• 2 Tbsp. lime juice
• 1/8 tsp. cayenne pepper
• 4 medium tomatoes, sliced
• 2 medium avocados, halved, seeded, peeled, and sliced
• 1/2 of a medium red onion, thinly sliced and separated into pieces
• 1/4 tsp. cracked black pepper

Directions

1. Place chicken in a resealable plastic bag set in a shallow dish. For marinade combine margarita mix, cumin, and lime peel. Pour over chicken; seal bag. Marinate in the refrigerator for 2 to 8 hours. Drain chicken, discarding marinade

2. For a charcoal grill, grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink (170�F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduced heat to medium. Place chicken on grill rack over heat. Cover and grill as above.) Remove chicken from grill; cool slightly.

3. In a small bowl combine mayonnaise, lime juice, and cayenne. Arrange tomatoes, avocados, and red onion on 4 salad plates. Coarsely chop chicken. Add to salads. Drizzle with mayonnaise mixture and sprinkle with black pepper.

4. Makes: 4 servings

Steak with Nectarines

Ingredients

• 4 6- to 8-oz. boneless beef rib-eye steaks, cut 1/2 inch thick
• 3 tsp. sugar, divided
• 1 to 1-1/2tsp. chili powder
• 1-1/2 tsp. salt
• 1 tsp. ground cumin
• 1/2 tsp. freshly ground black pepper
• 1/8 to 1/4 tsp. cayenne pepper
• 2 medium firm but ripe nectarines, pitted and cut into 8 wedges each
• 2 tsp. water
• 4 slices bacon, preferably hickory smoked

Directions

1. Trim fat from meat. In a small bowl combine sugar, chili powder, salt, cumin, black pepper, and cayenne pepper; reserve 1 teaspoon. Sprinkle remaining spice mixture evenly over both sides of meat; rub in with your fingers; set aside. In a medium bowl toss the nectarines with the reserved 1 teaspoon spice mixture and water; set aside.

2. For a charcoal grill, place bacon slices in a large cast iron skillet. Place skillet with bacon on the rack of an uncovered grill directly over medium coals. Grill 8 to 10 minutes or until bacon is crisp-cooked and browned, turning very frequently. Carefully remove skillet from grill. Remove bacon from skillet and drain on paper towels.

3. Place steaks on the grill rack directly over the coals. Grill until desired doneness, turning once. (Allow 4 to 6 minutes for medium-rare doneness or 5 to 7 minutes for medium doneness.) Place nectarine wedges directly on grill rack along side the steaks the last 3 to 5 minutes of grilling until nectarines are lightly browned and warmed through, turning often.

4. Transfer steaks to serving plates and top each with a slice of bacon and 4 nectarine wedges.

5. Makes: 4 servings