Month: June 2020

Cocktails

Watermelon Basil Margarita

by thetexastable1Leave a Comment on Watermelon Basil Margarita

Watermelon is the epitome of SUMMER! I just love watermelon and making cocktails with it. This recipe is perfect for a summer bbq, you can make a pitcher of it to please all your guests! The flavor of the basil adds just the right amount of herbal flavor to this sweet drink. I have found a new favorite! But be careful… it’s a strong one!

Ingredients (1 serving)

  • 3/4 cup watermelon pieces (cubed)
  • 8 leaves fresh basil
  • 3 ounce silver tequila
  • 1 1/2 tbsp agave nectar
  • 3 tbsp triple sec
  • 3 tbsp fresh lime juice
  • Twang-A-Rita Sunrise Spice for the rim

Instructions

  • In a cocktail shaker, add watermelon, basil and a few pieces of ice.  Muddle until watermelon is well juiced and basil is torn.
  • Add agave, triple sec, and lime juice and fill with ice.  Cover and shake vigorously for 10 to 15 seconds.
  • Rub the edge of the glass with a fresh lime wedge or lightly dip the glass in fresh lime juice.  Dip in chile spice mixture and move glass around to fully coat.
  • Double strain using the cocktail tea strainer into the freshly rimmed glass.  Finish with fresh ice.
Desserts

Southern Peach Cobbler

by thetexastable11 Comment on Southern Peach Cobbler

It’s peach season in the Texas hill country! I absolutely love fresh peaches and can enjoy them in just about any way. These sweet, juicy, full of nectar little beauties go well in cocktails (like my Hill Country Peach Spritzer I did last season), for pies and cobblers, on top of pancakes and waffles, jams & preserves, accompanied on a charcuterie board for a nice cheese pairing, or just eaten fresh! I am a huge fan of cobblers and pies, as I feel they are such a staple in the south. I grew up on peach cobbler, and wanted to make it for a family BBQ recently. This recipe is easy and is as authentic and comforting as it gets! Enjoy with a scoop of vanilla ice cream, or some whipped cream for the perfect summer (or anytime) dessert!

Ingredients

Peach Filling

  • 8 medium-size fresh peaches peeled and sliced into thin wedges or bite size chunks
  • 1 teaspoon fresh lemon juice
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 2 teaspoons cornstarch

Crust Topping

  • 2 cups all-purpose flour
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 12 tablespoons butter chilled and grated (use cheese grater)
  • 1/2 cup boiling water

Cinnamon Sugar Topping Ingredients

  • 1/3 cup white sugar
  • 2 teaspoons cinnamon

Instructions

  • Preheat oven to 425°F. Place a large baking sheet covered in foil on the lowest rack in the oven. This cobbler overflows a bit almost every time I make it. The baking pan will catch the drips and prevent a mess in the oven.
  • In a large bowl, combine the peaches and the lemon juice and then add the rest of the filling ingredients. Stir to coat and then pour into a 9×13 baking dish.
  • Bake the peach mixture in the preheated oven for 10 minutes. While the peaches are baking, combine the  dry topping ingredients and whisk to combine. Toss the grated butter in the flour mixture. Stir in the boiling water, just until combined, leaving plenty of little lumps of butter.
  • Remove the peaches from the oven and drop the topping over them in spoonfuls. Sprinkle the cobbler topping with the cinnamon sugar topping. Bake until the crust is golden and a toothpick inserted into the crust comes out clean, about 28 minutes. Serve warm. Enjoy!
  • FREEZER DIRECTIONS: The peach filling can be prepared and frozen in advance. I have frozen it for up to a year without any problems. Combine the peach filling ingredients in a large ziploc bag, press the air out and freeze flat. When you are ready to bake the cobbler, thaw in the refrigerator and then pour into the baking dish and proceed with the recipe.

Appetizers

Grilled Queso Panela With Shrimp and Roasted Tomatillo and Poblano Salsa

by thetexastable1Leave a Comment on Grilled Queso Panela With Shrimp and Roasted Tomatillo and Poblano Salsa

I received Tomatillo y Poblano salsa from the Bernard family and needless to say that the entire jar is GONE! It goes well with so many things… the flavor is full and the heat is medium, just right. When I was thinking “outside the jar”, I wanted to make something unique with a flavor profile that reminded me of summer. Shrimp and queso panela were the perfect combo for this simple dish with an impressive presentation. You can make this for a night at home to share, accompanied with fresh warm corn tortillas, or for company to really WOW your crowd. Alternatively, this can be made using homemade tomatillo salsa, however, Bernard’s salsa is absolutely deliciously and I highly recommend checking out their website!

Ingredients (for 2 servings)

  • 3 tablespoons finely chopped fresh cilantro
  • 12 ounces queso panela, cut into 1/2-inch slices
  • 6-8 extra large brown gulf shrimp
  • 1 tbsp olive oil
  • 4-6 tablespoons Tomatillo y Poblano Salsa
  • Corn tortillas, for serving

Instructions

  • Light one bbq pit full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes.  Clean and oil the grilling grate. Grill cheese slices until browned on both sides, 1-2 minutes per side. Remove from grill. *alternatively can be grilled on a well oiled cast iron grill.
  • Toss shrimp in 1 tbsp salsa and 1 tbsp olive oil. In sauté pan, or on your bbq pit, cook shrimp until pink on both sides. Remove from heat and set aside.
  • Spread a layer of salsa on the bottom of a shallow dish or plate. Nestle cheese in salsa. Add the cooked shrimp on top of cheese. Spoon salsa and cilantro on top and serve immediately with warm tortillas.