Iceberg dead ahead!

There’s an old Kenny Rogers song that has lyrics that go something like “know when to hold ’em, know when to fold ’em, know when to walk away and know when to run”–keep that in mind.

First let me say, it’s hot here today and I am only a fan of hot in Hawaii or Palm Desert, not when I have lots to do around the house/yard. I spent the day washing the windows and screens inside and out as well as doing multiple loads of laundry, some vacuuming and bathing Buster–so I’ve had a full day and I am a little tired.

Jack decided to try an Eric Ripert steak recipe from this month’s Bon Appetit for dinner, which is fantastic because A). He’s doing it and B). I could have a crush on Eric Ripert–he’s adorable, especially in print and from the waist up. I saw him walk once on a cooking show and that was less than impressive but anyway…

What to have with the ER steak? Too hot for potatoes or rice and no time to make the israeli couscous Eric served with his steak, but we have asparagus which is perfect and then I thought a cool, crisp iceberg wedge would be delicious. Problem is, it’s a little like Old Mother Hubbard’s here. Please do not judge me when you read the rest.

I used the Smitten Kitchen recipe, which is a great recipe. My buttermilk had a pull date of 5/26 but it looked and smelled fine and it’s buttermilk–it’s already sour. I had a partial head of iceberg which I almost fed to the chicken this morning but after closer inspection thought it might come in handy. I actually had a stalk of celery freshly purchased yesterday and the radishes, well, I might have dug a few out of the trash (I had just cleaned the veg bin). I did have bacon in the freezer and chives from the garden. Ok, just know I would never do this if you were coming to dinner, but it’s just me and Jack, and he will never read this.

It was all going well (?) until I opened the container of blue cheese–terrible smell, terrible color, could not do it– mind you, a few minutes earlier I pulled radishes out of the trash! So now, the dilemma, get in the hot car and drive to Safeway (Costco is closed) and pay way too much for mediocre blue cheese or bag it and have an iceberg wedge with buttermilk dressing? You guessed it, buttermilk dressing…know when to walk away, know when to run. It’s too hot to go to the store–the salad will still be yummy, especially with the Eric Ripert steak!

Smitten Kitchen Iceberg Wedge Salad

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Bon Appetit!?

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Weeds and Margaritas!

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Magartia at the Mission Inn in Riverside, CA

I haven’t been cooking much lately…I’ve been working out in the yard.  And nothing tastes better after a day of yard work than a perfect Margarita.  A cold beer is a close second but I’m not making beer yet, so I’ll stick with the Margarita.  Now, I’m not talking you mowed your lawn or dead headed your pots kind of yard work, rather your hind-end up in the air for hours, hands hurt, and you see weeds when you close your eyes kind of yard work–that deserves a reward and that reward is the perfect Margarita.

My quest began after Megan and I had a delicious Margarita at the Mission Inn in Riverside, California.  We were on our way from Palm Desert to Los Angeles and had heard they had the “best” margaritas.  We decided to stretch our legs and wet our whistles and we were not disappointed.  Their Margarita was excellent as were their guacamole and quesadillas.

I’ve been trying to replicate the recipe at home ever since, as I have not found any at restaurants that I feel are worthy of the caloric intake. The Costco mix is fine in a pinch when you are in Maui and don’t have room to pack your Vitamix in your luggage but I would never drink it at home.   I tried a few internet recipes and was disappointed or they had really expensive ingredients like Cointreau in them.  I came across the Perfect Margarita recipe in one of my Barefoot Contessa books and gave it a try…PERFECT.  So good and so easy.

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Ingredients for the Perfect Margarita

Perfect Margaritas

Barefoot Contessa

Serves 6

1 cup Tequila (the Costco brand works fine for these)

1 cup Triple Sec

1/2 cup fresh squeezed lime juice

2 Tablespoons fresh squeezed lemon juice

3 cups ice

Put it all in the blender and mix until blended (any good quality blender will do if you do not have a Vitamix)

I “salt” the rims of the glass with:

2T sugar

2T kosher salt

Zest of one lime

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Cheers!

Absolutely fantastic and it will almost make you forget how much your backside aches.  Give it a try–but only if you’ve worked hard enough!