Brent’s Best Margaritas

Brent's Best Margaritas
Print Recipe
    Servings
    6- 61/2 ounce servings
    Servings
    6- 61/2 ounce servings
    Brent's Best Margaritas
    Print Recipe
      Servings
      6- 61/2 ounce servings
      Servings
      6- 61/2 ounce servings
      Ingredients
      Servings: 61/2 ounce servings
      Instructions
      1. Bring water, sugar and lime zest to a full boil, stirring occasionally to dissolve sugar. Allow mixture to boil for 1 minute. Remove from heat and cool completely. Can be made up to 2 days in advance and kept chilled.
      2. Strain chilled syrup into a medium size pitcher and stir in lime juice, lemon juice, tequila and triple sec.
      3. Combine fine sea salt and a small amount of lime zest in a shallow dish that is wide enough to fit the rim of your serving glass. Wet the edge of the glass rim with a lime wedge and dip in salt.
      4. Serving option #1 Fill a cocktail shaker half full with ice. Add 6 1/2 ounces of margarita mix and shake for 30 seconds. Pour into prepared glass and serve immediately.
      5. Serving option #2 Fill a prepared serving glass 1/4 full with ice and top with 6 1/2 ounces of margarita mix. Serve immediately.
      6. Serving option #3 Freeze margarita mix in a sealable shallow container until firm. Scoop out into a prepared serving glass and serve immediately.
      Recipe Notes

      The frozen version of this recipe is undiluted with ice from shaking and/or serving and therefore slightly stronger in taste.  As the slush melts it chills the glass and softens to slurpable goodness.  My favourite!

      Tomato Confit


      Tomato Confit
      Print Recipe
        Servings Prep Time
        3 cups 45-50 minutes
        Cook Time Passive Time
        3 hours 1 hour
        Servings Prep Time
        3 cups 45-50 minutes
        Cook Time Passive Time
        3 hours 1 hour
        Tomato Confit
        Print Recipe
          Servings Prep Time
          3 cups 45-50 minutes
          Cook Time Passive Time
          3 hours 1 hour
          Servings Prep Time
          3 cups 45-50 minutes
          Cook Time Passive Time
          3 hours 1 hour
          Ingredients
          Servings: cups
          Instructions
          1. Preheat oven to 260℉.
          2. Bring a large pot of water to a simmer. Wash and core large tomatoes. Cut a small X through the skin on the bottom of each tomato. Plunge tomatoes into simmering water and allow to sit for 40-60 seconds (you will start to see the skins slough off). Remove tomatoes to a cold water bath to stop the cooking. Repeat with remaining tomatoes. Peel skins off tomatoes by grabbing the flaps of the cut X.
          3. Cut large tomatoes in half horizontally and scoop out seeds. Place tomato halves, cut side up in a roasting pan.
          4. Wash cherry tomatoes and cut in half. Squeeze or scoop out seeds and scatter with larger tomatoes, tucking some in along side the larger ones. Tomatoes should be tightly packed.
          5. Trim herb stalks of any thick woody ends. Scatter herbs and garlic over tomatoes, pressing them down among the tomatoes.
          6. Lightly crush peppercorns and along with the sugar and salt, sprinkle over tomatoes and herbs. Pour olive oil evenly over tomatoes and roast for 3 hours.
          7. Pour boiling water into your sealable jars to help sterilize and warm them. Scoop hot tomatoes, along with herbs and garlic into jars. Top with remaining juice/oil. Screw on lids and allow to cool at room temperature, then refrigerate. If eating cold, allow to come to room temperature first, to allow olive oil to return to its original state.
          Recipe Notes

          -Seeding  the cherry tomatoes is tedious, but only takes 10-12 minutes once you get going.

          -Will keep for a solid week in the refrigerator.

          -Makes approximately 3 cups.

          Panfried Butter Radishes


          Panfried Butter Radishes
          Print Recipe
            Servings Prep Time
            4 people 10 minutes
            Cook Time
            10 minutes
            Servings Prep Time
            4 people 10 minutes
            Cook Time
            10 minutes
            Panfried Butter Radishes
            Print Recipe
              Servings Prep Time
              4 people 10 minutes
              Cook Time
              10 minutes
              Servings Prep Time
              4 people 10 minutes
              Cook Time
              10 minutes
              Ingredients
              Servings: people
              Instructions
              1. Trim radishes of stems and tails and wash thoroughly. Cut in half or quarters, depending on size. You're looking for bite size here. Pat dry with a paper towel.
              2. In a medium size skillet over medium/high heat melt butter. When butter starts to foam add radishes and sauté for 8-10 minutes until starting to brown, turning once or twice. Add vinegar and parsley and toss to coat. Remove from heat and season generously with sea salt, pepper and a squeeze of fresh lemon juice. Serve immediately.

              Wilted Spinach Tomato Salad


              Wilted Spinach Tomato Salad
              Print Recipe
                Servings Prep Time
                6-8 people 25 minutes
                Cook Time
                25 minutes
                Servings Prep Time
                6-8 people 25 minutes
                Cook Time
                25 minutes
                Wilted Spinach Tomato Salad
                Print Recipe
                  Servings Prep Time
                  6-8 people 25 minutes
                  Cook Time
                  25 minutes
                  Servings Prep Time
                  6-8 people 25 minutes
                  Cook Time
                  25 minutes
                  Ingredients
                  Crutons
                  Salad
                  Servings: people
                  Instructions
                  Croutons
                  1. Preheat oven to 350℉. In a large bowl toss together bread cubes, dill, salt and pepper. Drizzle with oil and toss until evenly coated. Spread out in a single layer on a large baking sheet. Bake for 15-18 minutes, turning once. Remove from oven and set aside until ready to use.
                  Salad
                  1. Place spinach in a large bowl. Whisk together mustard, apple cider vinegar and olive oil in a small bowl and set aside.
                  2. In a medium size skillet fry bacon until starting to crisp and most of the fat has rendered. Scoop out bacon with a slotted spatula to a paper towel lined plate, leaving approximately 3 tbsp of bacon fat in the pan. In same pan over medium heat sauté garlic in bacon fat until fragrant, about 1 minute. Add red onion and sauté for 1 minute. Stir in cherry tomatoes and cook, tossing often for 1 minute. Pour in dressing and add bacon, stir to combine Pour over spinach while hot and toss to coat the spinach. Season with sea salt and cracked black pepper. Garnish with shaved cheese, croutons and fresh dill. Serve immediately.
                  Recipe Notes

                  Add grilled shrimp or chicken for a complete meal.  Makes 6-8 side servings or 4 main course servings.

                  Roasted Sweet Potato Salad

                  Roasted Sweet Potato Salad
                  Print Recipe
                  A wonderful slightly sweet, slightly spicy salad that is great with grilled meats.
                    Servings
                    4 people
                    Servings
                    4 people
                    Roasted Sweet Potato Salad
                    Print Recipe
                    A wonderful slightly sweet, slightly spicy salad that is great with grilled meats.
                      Servings
                      4 people
                      Servings
                      4 people
                      Ingredients
                      Servings: people
                      Instructions
                      1. Preheat oven to 400℉. Peel and cut sweet potato into 1/2 inch dice. Toss with 2 Tbsp olive oil, pepper and salt. Spread out in a single layer on a rimmed baking sheet. Roast for 10 minutes, turn sweet potatoes and roast for an additional 12- 15 minutes until tender. Remove and allow to cool to warm or room temperature.
                      2. Peel and cut shallot into thin slices. Remove seeds and stem from bell pepper and jalapeño pepper, cut into thin slices. Heat a medium size skillet over medium heat and add 1 Tbsp olive oil. Add shallots and sauté for 2-3 minutes, add bell pepper and jalapeño pepper and continue cooking for 3 minutes or until just starting to soften. Mix rice wine vinegar with sugar and add to vegetables, stir to combine and cook for 1 minute. Add green onions and stir to combine. Remove from heat and add mixture to roasted sweet potatoes. Stir in cilantro and season to taste with salt and pepper. Best served slightly warm but can be served at room temperature.
                      Recipe Notes

                      Recipe Source:  Adapted from, Epicurious Roasted Sweet Potato Salad with Red Bell Pepper