Watermelon Margaritas

Watermelon Margaritas

8 servings

 

1/2 large watermelon

3/4 c. lime juice

2 1/2 c. tequila

1/3 c. triple sec

2 c. simple syrup

 

Simple Syrup:  add 2 c. sugar to 2 c. water and bring to a boil until dissolved.  Cool to room temperature.

 

Puree chunks of watermelon in food processor.  Add remaining ingredients and freeze in covered pitcher or in gallon baggies.

 

Remove from freezer about 30 minutes before serving.  These are delicious and perfect for a hot, humid St. Louis summer evening!

 

NOTE: If you prefer your margaritas less slushy, freeze the watermelon ahead of time,  Just before serving, puree the frozen melon and add liquors and syrup.  It will be very cold but not as slushy.

Charcuterie

Charcuterie

The purchase of this wooden paddle was anything but frugal, but I have experienced zero buyer's remorse. Never has creating a display of all things good been so easy and so much fun!  

  

Cheeses: 

Manchego, Dubliner, Peppered Mozzarella, Smoked Gouda

Meats: 

Prosciutto, Capocollo Calabrese and Italian Dry Salame

Other: 

Dried Cherries, Dried Apricots, Almonds, Capers, Raspberries, Grapes, Naan

The Peppered Cow

The Peppered Cow

Serves 4-6

(4) 5-7 oz. filet mignon

2 T. Salt 

2 T. Pepper

4 T. Oil

12-18 Bacon Slices

Brown Sugar

1/2 c. Mayonaisse

2 T. Horseradish (or to taste)

3 c. Arugula

2 ripe tomatoes, sliced

Telera Rolls (or other large buns)

Mix salt and pepper in small bowl.  Coat both sides of filet and sear in a skillet with very hot oil.  Remove filets to a baking dish and bake at 425 degrees for 8-12 minutes, depending on thickness and desired  doneness. I recommend medium rare to rare.  Remove from oven and refrigerate.  Once filet is cold, slice it thinly.

Lay bacon strips on foil-lined pan, coat with about 1/4 inch of brown sugar.  Bake at 350 degrees for about 20-25 minutes.  Watch carefully toward the end to avoid burning...it can happen really quickly! Move slices to a plate in a single layer to cool.

Combine mayo and horseradish.  Spread generously inside rolls, then layer with filet, caramelized bacon, arugula, and tomato for a killer sandwich!!