Category Archives: Culinary Adventures

Our Obligatory Pumpkin Post

 

 Photo Oct 12, 8 24 30 PM

This post is not about pumpkins. It’s about what to do with the various bits and pieces of pumpkins. We always enjoy creating our jack-o-lanterns each year around the end of October, and the last few years our daughter, Ella Rose, has decided that each of us needed to create our own jack-o-lanterns. You know, just to be fair. Of course this means a big mess and several bowls full of “leftovers.” I actually wasn’t even looking for ideas using our leftovers, but instead I stumbled on a really interesting idea that seemed like it would be worth a shot. The idea came from one of my favorite websites called instructables. This is a great site which is basically a community blog that anyone can contribute to. I have found instructions for difficult tasks such as building outdoor pizza ovens as well as instructions for such mundane tasks as how to clean and shine shoes. It really is a great source for any DIYer. The idea that captured my imagination was when I saw the title of an instructable called “pumpkin liqueur.” Just let those words sink in a bit…..that’s correct, pumpkin flavored booze….I believe no further convincing is required so I will continue. The instructable I used was this one. It has links to instructions for juicing a pumpkin (more on that later) and it covers the bottling of the liqueur as well.

To pursue this dream elixir I needed to get my hands on some fresh pumpkin. Of course this time of year you can’t throw a rock without hitting a pumpkin, but where could I get the best product and still be mindful of the size of my wallet and my environmental impact? The answer to these produce questions is usually the same.

Photo Oct 18, 9 40 08 AM

Just about any local farmers market will have several varieties of pumpkins from early October until after the Halloween holiday.  Not to mention that every time we have bought pumpkins from local farmers the price is about half compared to a big box or grocery store and I’m sure the quality is superior, especially since we were planning to consume a majority of our orange gourds. The great thing about this little project was we were going to use nearly every portion of the pumpkins. We would be creating jack-o-lanterns, roasting seeds, and using the guts and any excess flesh to make our juice and the magical elixir.

This will be my version of how we made our Pumpkin drink and some changes and struggles we had along the way.

For this creation we needed:

Guts and extra flesh from at least 4 pumpkins

1/4 teas ground ginger
1/4 teas ground cloves
1/4 teas ground allspice
pinch ground nutmeg
2-4″cinnamon sticks
1 cup brown sugar
1 cup white sugar
1 Tbsp pure vanilla extract

I’m sure many of you have had the pleasure of gutting pumpkins. There are a million techniques but it all really comes down to elbow grease. We started by pulling all the insides out and separating the flesh and the seeds

Gut em!

Gut ’em!

 

Helpers helping

Helpers helping…

 

Just go for it!

Just go for it!

We always enjoy roasting our seeds. We spray the seeds down with olive oil, pour onto a baking sheet covered in aluminum foil, and then add a sprinkle of salt. Stick them in the oven at 350 for 20-40 mins depending on how roasted you like them. Easy. This year we experimented a bit with our seasoning and did several batches using Old Bay seasoning. We all loved how it turned out!

Yes Please.

Yes, Please.

That's the stuff

That’s the stuff!

Our next step was carving. We purchased a kit from the store for the occasion. It worked out well because the tools are created to be used by children and are much more safe than kitchen knifes. The designs included are also a bonus.

Focus young lantern learner

Focus young lantern learner.

Future artist. No doubt

Future artist. No doubt.

While the young ‘uns carved I began to ponder the best way to wring juice out of a pumpkin. We tried several techniques. I tried stewing the flesh to help break it down and release more moisture, I tried using our 10-year-old veggie juicer and I tried using cheese cloth to drain the guts. My best results came when I added a few cups of water to the guts and then stewed them on low heat for several minutes. This process helped add liquid to the pumpkin and the heating help release even more. After heating the guts I added them to the veggie juicer and let it rip. (I must add that at I did manage to completely destroy the juicer during my second batch, but to be fair it was almost dead before I even started due to age.)  In the future I’ll have to come up with an alternative method. (Or buy another juicer.)

Stew it up

Stew it up.

You like the juice?

You like the juice?

After juicing it was time to start cooking. The measurements I used are for adding to 4 cups of pumpkin juice. I added the spices (not the sugar) and then boiled the juice for several minutes to infuse the spices into the juice and to sanitize the product as well. After cooking I drained the juice through a cheese cloth to eliminate some of the solids left over by the spices. I then added that juice back to the pot again and then added the sugars. Next I heated it until the sugars had dissolved making this a “not so simple syrup.”

Photo Oct 11, 6 31 08 PM

I can almost smell it now.

Witches Pot?

Witches Pot?

 

Photo Oct 11, 7 05 18 PM

The Elixir of Fall!

After dissolving the sugar the result is a very delicious syrup that can be the highlight to many different drink combinations. At this point you could continue to follow the instructions on the original recipe and make proper liqueur but I decided to leave the syrup as is so we could make a variety of drink sensations. Here are some of our favorites.

Bubbly Punkin’

3 tbsp pumpkin syrup

1 tbsp vodka

3/4 cup sparkling wine

Pumpkin Tea (Greer’s favorite)

Glass of unsweet tea (decaf for our son, but that’s your choice)

2 tbsp pumpkin syrup

Pumpkin Coffee (move over Starbucks)

Make your coffee and add the syrup (Have you seen all the bad stuff on the ingredients list of store bought pumpkin coffee?  Yikes!)

Southern Pumpking

2 fingers of bourbon

a splash of syrup

1 ice cube

We really enjoy our little piece of autumn in a jar, but to create this syrup from scratch did require some effort.  It was worth it and we will be revisiting this creation for many falls to come.

-Aaron

P.S. Tomorrow will be the day after Halloween!  What better day to get a pumpkin on sale??!

 

 

 

 

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Dilly Beans…A Family Favorite!

I have always LOVED pickles! When I was a kid my sister made me drink pickle juice blindfolded (I have friends who can vouch for this) and I LOVED it! I come from a long line of pickle lovers too. However, I had never had “dilly beans” until I visited Aaron’s Granny & Papaw Barnett’s house in Roan Mountain, Tennessee (almost 20 years ago now) when we were dating. It only took one sample to fall in LOVE with this family favorite…and this family! I was hooked! Aaron’s sweet Granny and his sweet Mom have been feeding my addiction ever since. I’ve made these “blessings in a jar” a few times before in small quantities, but this year my son Greer wanted to make our own 10 pint batch so we could have LOTS of dilly beans on hand. Who was I to argue with that logic? After looking at various recipes from family members, Greer and I decided on a version that is mostly Aaron’s mom’s recipe, but slightly “kicked up a notch” meaning this would be an extra spicy batch. If you are interested in a more tame dilly bean experience just don’t use as much jalapeno.

So by request here is our 10 pint recipe:

Ingredients:

  • 3 1/2 lbs green beans
  • 9 cups of white distilled vinegar
  • 3 cups of water
  • 1 1/2 cup of salt (we use kosher salt)
  • 1 Red Bell Pepper cut into long slices
  • 13 tsp of dill seed
  • 10 whole garlic cloves
  • 5 diced garlic cloves
  • 5 diced jalepeno peppers
  • 10 pint jars and 10 lids
Don't you love eating things that you know began with fresh ingredients in your kitchen?

Don’t you love eating things that you know began with fresh ingredients in your kitchen?

Directions:

Wash the jars in hot water and set aside.

Blanch the green beans by boiling a pot of water, dumping the beans in, covering for 3 minutes, taking the beans out and then submerging in a big bowl of ice water for 3 minutes.  (I don’t cut them or trim the tips- just leave them whole.)

Don't get burned when you remove them from heat!

Don’t get burned when you remove them from heat!

The ice water stops them from over cooking.

The ice water stops them from over cooking.

Stuff the empty washed jars with blanched green beans.  Put a couple of slices of the red bell pepper in each jar.  Also put 1 whole, peeled garlic clove and 1 tsp of dill seed in each jar.

A good helper always makes this more fun!

A good helper always makes this more fun!

Chop it into long strips.

Chop it into long strips.

Getting close!

Getting close!

In a pot combine the vinegar, water and salt and bring to a boil while stirring until the salt is dissolved.

Greer is stirring our salt until it dissolves.

Greer is stirring our salt until it dissolves.

Remove from heat and stir in the 5 diced garlic cloves, 5 diced jalepeno peppers, and the remaining 3 tsp of dill seed.  Using a funnel poor this mixture into each jar stopping just below the bottom of the jar’s neck.

Careful!  It's hot!

Careful! It’s hot!

Next boil the lids of the jars in a separate pot.

In your hot water canner (or a giant pot) put water on high heat.  You will need enough water to cover the cans by a couple of inches.  You can guess to start off with and add more water after you get the cans in.

Remove the lids from the boiling water and put them on the jars and attach the screw on rings.  Lightly shake up the contents and place in the hot water canner before the water inside begins to boil.  If you need to add a little more water to cover the cans go for it.

Bring it to a boil.

Bring it to a boil.

Put the lid on the canner (or big pot) and bring to a boil.  Allow cans to boil for 10 minutes then remove from heat and let cool.

Photo Sep 24, 1 12 57 PM

Remove carefully!

You should hear the lids “pop” as they seal.

Photo Sep 24, 1 14 49 PM

Wowie, Wow, Wow, Wow!

And finally…by far the most difficult step….wait at least two weeks to enjoy the full flavored effect!

After you devour a jar of dilly beans don’t throw it out!  We slice up a cucumber and add to the beanless jar to make what we call “quick pickles”…after a few days in the fridge they are yummy.  We actually reuse our brine several times this way…they will be a little more weak each round so when they begin to lose their flavor and/or the brine turns cloudy then its time to toss it. Now hurry up and can those dilly beans before it is too late!

Quick Pickle Yumminess

Quick Pickle Yumminess

-Kelli

Dim Sum Yummy Dumplings

Photo Sep 21, 7 50 48 PM Photo Jun 04, 8 25 28 PM

I’m going to start this little story by making a confession. I really love to cook, and I really love to try new recipes and different types of food. When I say I love it I’m not using hyperbole, I really get a lot of joy finding recipes, creating a shopping list, buying new or interesting ingredients, combining all of these things together, and enjoying the final results. I often find myself perusing different web sites for anything that might look different and delicious. Kelli will sometimes have to drag me back to reality if I start planning a dinner that in no way will be able to be completed by bed time (or basketball practice, or dance lessons, or horseback, or baseball game, or soccer game, or…) This urge to find new and flavorful creations has led me to discover several out of the ordinary meals that have become regulars at the farmhouse. One of our favorite and most unique meals is Dim Sum.

Dim Sum is a term used to describe a style of Cantonese dumplings from China. They are usually served steamed but can also be fried. There are several varieties of Dim Sum ranging from savory meat fillings to sweet fruits or cake type fillings. I have only tried to make one kind of Dim Sum called Shaomai. This kind of dumpling is filled with a pork and shrimp mixture that I’m certain was used to lure sailors to their deaths on the rocky shores of some ancient Chinese island. It’s possible I got my wires crossed on that story. One of the odd things about these meatballs form heaven is that the stuffing only contains four ingredients. FOUR! That’s it! There is some elbow grease required to get the meat mixture stuffed into the wrapper but I have come to really enjoy the process. It’s a great meal to prepare while talking to your beautiful wife and drinking a glass of wine. If you’re into that kind of stuff. Now at this point you may be asking, “But how do you cook these most glorious sounding dumplings from the land of the raising sun?” and that is one of the tricks, or exceptions, to this otherwise straight forward gift from our neighbors across the biggest pond. A bamboo steamer. This simple yet elegant contraption is the most primitive and at the same time most artistic tool in our kitchen, it is made of interwoven strands of bamboo similar to a basket made of flattened material.

Photo Sep 21, 7 33 23 PM

I doubt I would have ever decided to go in search of my own steamer but luckily I married into a family that shares some of my same passions. Our steamer came as a gift from Kelli’s sister, Frankie. Frankie puts my little dabbles in cooking to shame, and her blog Recipe Realities (go ahead and click it- you know you want to) is a great source for anything food related. The steamer works by trapping steam coming from a pan full of boiling water, the steam causes the bamboo to expand which in turn traps even more steam causing the temperature in the steamer to rise to levels that are capable of cooking just about anything.

Ok enough jibber jabber lets get to the nuts and bolts of this recipe. The pan full of water should be put on an eye that is set to a medium high temperature. For this treat you will need to prepare a few things for the filling first.

You will need:

1 lb of ground pork
1 lb of raw shrimp-it will need to be shelled and tailed (if you can find it that way already then good for you)
1/4 cup chopped green onions
1/4 cup chopped fresh chives

Later you will need:

1 head of Bok Choi

And for a ridiculously easy dipping sauce you need:

1/3 cup soy sauce
1 tbsp. fresh grated ginger
1 tbsp. fresh chopped garlic
1 tsp sesame oil
Hot sauce to taste

Start by shelling and pulling the tails off of your shrimp. Be sure not to waste any of the precious little bugs. Here is a short video on how to “pinch the tails” to keep all that yummy in one piece.

After shelling the shrimp process them in a…….um……..processer until they have the consistency of the ground pork.

Ground Shrimp

Ground Shrimp

Then combine the pork, shrimp, green onions and chives in a large mixing bowl.

First harvest

First harvest

Photo Sep 21, 6 48 44 PM

Then chop

Stir it up...little darlin

Stir it up…little darling

This is the point where these little guys take a bit of elbow grease. The steamer needs to be lined with something to prevent the cooked dumplings from falling through the grates in the bamboo. Parchment paper with holes poked in it can be used but we prefer to use bok choi because it is delicious after soaking up the dumpling juices. The meat also needs to be placed into the wrappers to make the dumplings. There is an art to this, some dumplings are made sealed on all sides (think ravioli, only with a thinner cover.) However, I prepare this version using an open top dumpling. This process allows more of the meat mixture to be in each dumpling. The wrappers used to make traditional Dim Sum are made with rice flour. They are very thin and difficult to work with, and nearly impossible to find in Northeast Tennessee. My little cheat is to use egg roll wrappers that have been cut into four equal squares. Stuffing the wrappers starts by laying one of the pieces on top of your hand while making the “OK” sign with your index finger and your thumb and then placing the meat mixture right in the center of the hole formed by you hand.

 

Photo Sep 21, 7 10 38 PM

 

 

You slowly work the meat and the wrapper into a bell shape to keep it from falling over in the steamer and then place each one in the steamer making sure they do not touch to allow steam to circulate on all sides.

So cute

So cute

Photo Sep 21, 7 10 12 PM

They’re like snowflakes no two are ever the same

The amounts given in this recipe make around 30 dumplings. Most steamers have two levels and if you throw some edimame or asparagus in it will pretty much fill up the entire steamer….and three or four bellies.

Closer to heaven

Closer to heaven

All that is left to do at this point it to reassemble the steamer and place it on nearly boiling water and let it just hang out for 10-15 minutes.

 

 

 

While things are getting steamy its a good time to throw together the soy sauce, sesame oil, ginger, garlic, and hot sauce to make a perfect dipping sauce. Just combine in a bowl and give it a good stir.

Checking for doneness is the same as for any meat product, your best tool is a meat thermometer, it can give you an idea about the internal temp of the dumplings. I usually shoot for around 160.

Perfect!

Perfect!

Now, eat ’em. Just try to stop before you get so full your pants feel tight. I never stop in time. I know this culinary adventure requires some time and a couple of things that aren’t in an average kitchen, but just in case you ever get the urge for a simple, unique, and delicious treat give it a try. Or just show up at the Unconventional Farmhouse and twist my arm. If you bring a bottle of something fun to drink I’m sure I can be motivated.

-Aaron

(P.S. by Kelli- My mouth is watering reading this, for real.  Warning: If you give this a try then addiction is highly likely.)

 

 

 

 

 

A Guilty Pleasure: Strawberry Jam!

I’ve preserved a wide variety of foods over the years (via canning, pickling, freezing, etc.) However, I’ve never made strawberry jam! I realized the other day that everyone (and by everyone I don’t mean actually everyone, but I do mean almost everyone) has canned strawberry jam and that I certainly should too. For one, we have some of the best fresh strawberries in the world grown in our area. Scott’s strawberries are coveted and devoured when they come into season each year. They really are delicious.

Check out this local Upper East Tennessee farm here:
http://www.scottfarmstn.com/

Second, my family loves strawberry jam (well except Ella Rose who was allergic to strawberries when tiny and now refuses to allow herself to like them.) And Finally, everyone is doing it (well, almost everyone.)

Now we have a wonderful patch of strawberries at our house and these keep us full and happy.

Our Strawberry Patch

Our Strawberry Patch

The problem is they don’t typically make it in the house. Our family simply stands in the garden and devours the strawberries along with the sugar snap peas as they appear.

Our Pea Patch

Our Pea Patch

I actually used this phrase this week, “We need to leave in 10 minutes, everyone go to the garden and pick a snack to take with you.” How great is that?! If I had a greenhouse we could mutter those words year round. (Hint, Aaron!) Anyway, this means we don’t buy strawberries that often. However, Aaron’s mom gave us a jar of homemade strawberry jam this week. With that taste fresh on our lips it was on a whim that we pulled into the Scott’s stand when we saw it. I told Aaron if he stopped and bought a bunch that I would make some jam, immediately after hearing those words he somehow zipped across two lanes of traffic and jumped out of the car to get in line.

Eagerly Buying our Scott's Strawberries

Eagerly Buying our Scott’s Strawberries

When we got home and laid them out on the counter I knew we’d made the right decision.

Yum!

Yum!

To make jam you need Sure Jell fruit pectin.

Sure Jell Fruit Pectin

Sure Jell Fruit Pectin

I asked around for the recipe and kept being told to look on the Kraft Sure Jell package or website. We decided to go for the option of Sure Jell that uses less sugar and did a simple google search and found this recipe:

http://www.kraftrecipes.com/recipes/surejell-for-less-no-sugar-needed-recipes-strawberry-jam-60546.aspx

Like I said, I have canned and pickled and preserved all sorts of things before, but I found the recipe to be a little confusing (Aaron says it’s really not) so I decided to post about it even though it is a copy straight from the box. This way if you are not one of the everybody’s out there that has already canned strawberries (like I was) maybe you will see how simple it is and go for it- even if you’ve never canned before. I think this is a good starter!

To make jam you can do the easy freezer version (which is on the package and more simple than what I did.) However, if you go that option then you must freeze your jam until you are ready to use it. I really wanted to seal mine so that I could put it in my glass cabinets in my kitchen where I keep home canned items. Canned food isn’t just a wonderful way to preserve food free of chemicals, but it also is great for home decorating so I wasn’t going to miss the opportunity to show off my labor in the glass cabinets.

With all of that being said…here are the instructions (from the website) changed into my words:

Ingredients: Strawberries (fresh and perfectly ripe), 4 cups of sugar, 1/2 tsp of butter, and 1 box of Sure Jell for less or no sugar fruit pectin

Clean all your jars and screw bands with soap and water and rinse thoroughly. Lay out to dry.

Greer Cleaning the Jars and Lids

Greer Cleaning the Jars and Lids

In a sauce pan bring a few inches of water to a boil then put your flat lids in (flat lids need to be unused to seal properly) then remove the water from heat and let the lids sit in the hot water while you do the rest.

Boiling Lids

Boiling Lids

I have a pressure cooker, but you don’t need one to can strawberry jam. You will need the biggest pot you have. (I used my pressure cooker, but like I said a gigantic pot with a lid will work too.) Fill it up with water past a point where when you add your jars to the pot they will be covered by the water. Go ahead and put it on the stove on high heat. It will need to boil to seal the cans and it can take a good while to get a big pot of water up to a boil.

My Pressure Cooker

My Pressure Cooker

Now back to the strawberries. We bought four quarts, but wound up with a quart left. This will vary depending on how good of shape your strawberries are in. Ours were in wonderful shape so there was little waste. (Don’t worry- we put the leftovers to good use for dessert this evening. See below for an excellent use of the leftovers!) Rinse the strawberries and then cut off the stems and any bad spots off the strawberries.

Prepping the Fruit

Prepping the Fruit


Lay them flat on a cutting board in a single layer and chop and mash them until they look more mushy jam like and less strawberry like.

Mushing the Strawberries

Mushing the Strawberries

As you get the strawberries mushed measure out six cups (mine were overflowing) and put them in a 8 quart sauce pan. (Don’t turn on the heat yet.) Then keep chopping and mashing until you have six cups.

Almost Ready

Almost Ready

In a small bowl mix 1/4 cup of sugar and the box of pectin.

Sugar and Pectin

Sugar and Pectin

Stir this into your strawberries, add the 1/2 tsp of butter (just lay it on top) and then put the pot on high heat. Stir constantly. The butter will melt in and this will keep your jam from foaming.

Stir Constantly

Stir Constantly

When this mixture comes to a boil (and stays boiling even while you’re stirring) then stir in the remaining 3 and 3/4 cups of sugar. Keep stirring for one more minute after it returns to a boil.

Remove from heat. If you have any foam remove it with a metal spoon. Immediately pour into jars using a wide mouthed funnel.

Funneling into Jars

Funneling into Jars

After you pour the jam into the jars wipe off the rims and tops and put the flat lids that have been in the hot water on top and then add the rings.

Place your jars down into your big pot of water and make sure the water covers the jars by an inch or two. If it doesn’t add more water. Bring the water to a boil and cover the pot. Let it boil ten minutes.

Place Carefully into the Canner

Place Carefully into the Canner

After ten minutes remove from heat and remove jars and place on a towel upright to cool. You will hear the cans start to pop as they cool. This is normal- they are sealing.

Oh Wow!

Oh Wow!

Check for seals by pressing in the middle of the jar. If it doesn’t spring back it is sealed. If the seal didn’t take you will need to refrigerate the jam.

Label your jars with what it is and the date. Always do this- you will be surprised how quickly you forget later!

Label It!

Label It!

Now, enjoy! We love this lower sugar version because you can taste the freshness of the strawberries and it’s better for you. We chose to add sugar rather than going with the splenda substitution alternatives. We’re big on using natural ingredients around here.

Here is one of our favorite ways to enjoy this special treat. Whole wheat saltine cracker spreaded with goat cheese (fresh made from our local farmer’s market) and topped with some homemade strawberry jam. (Don’t knock it ’til you’ve tried it.) It’s pure heaven in your mouth!

Goat Cheese + Strawberry Jam = Heaven

Goat Cheese + Strawberry Jam = Heaven

SOOOOOO GOOD!!!

SOOOOOO GOOD!!!

Now I bet you’re wondering where those leftover strawberries went? Well, Aaron took wonton wrappers we had left over from dinner and filled them with nutella and the leftover cut up strawberries. Then he folded them up and sealed them with a mixture of 1 tbsp. of water and 1 egg. He heated up some oil in a pan and fried them. Sinful and delicious!

Fresh Strawberries with a Nutella Layer

Fresh Strawberries with a Nutella Layer

Fold Over the Wonton

Fold Over the Wonton

Sealed With Water and Egg Mixture

Sealed With Water and Egg Mixture

Ready To Go

Ready To Go

Fried Up for YUM!

Fried Up for YUM!

-Kelli

The Mean Green Margarita

It seemed an eternity. Like we had been stuck in an endless frozen world of cold and despair, but then, as if by some magical spell cast by the weather fairies, Spring came. In our garden the first things to start growing in the spring are the chives, the horseradish, and the cilantro. I know some folks have strong feelings about cilantro, but at the Unconventional Farmhouse we eat it like it’s green gold. We just cant get enough. So when the weather warmed and the cilantro started growing it needed to be put to use immediately.

It's everywhere!!

It’s everywhere!!

Another thing that seems to happen when the weather warms is that the pallet starts to change. In the Dark Months all the food and drinks seem creamy, dark, and heavy. All the deserts and big family gatherings just reinforce the feeling of heavy meals and dark milky drinks. In the Spring the body seems to start craving fresh and light. Fresh herbs, fresh produce, fresh life. All those feelings and new life convinced me there needed to be some other use for cilantro than just pineapple salsa and tacos. There had to be some way to use it in a more celebratory manner. A way to tip the hat to the blooming bulbs and budding trees. The answer, as always, was booze.

Cilantro and booze. Booze and cilantro. There had to be some way, some combination that these two could be combined. As always, this idea led to an internet search. So 2 hours later, after I had gone from “cilantro drinks” to “cats killing indoor plants” I got back to the business at hand. I started with the basics. I knew I wanted to create a drink where the cilantro would shine, sort of like a cilantro mojito, but I also really wanted to use tequila as the libation. It seemed like a natural combination. I was actually able to find several ideas online but nothing seemed to be just right. So I just had to wing it.

Fresh, so fresh

Fresh!

So Fresh

So Fresh!

This is what I came up with. If you like fresh flavors and a little heat to your drinks this could be your undoing.

3 tbsp. fresh cilantro
1 tbsp. fresh grated ginger
3 slices jalapeno pepper or a few dashes of cayenne pepper
1/2 oz simple syrup (dissolve 1/2 cup of sugar in 1/2 cup water over heat to make simple syrup)
2 oz tequila (or more)
Juice from 1/2 a lime

(Makes one serving)

-Combine cilantro, ginger, pepper, and syrup in a shaker then muddle

Muddle it up

Muddle it up.

-Add tequila, lime, and some ice then shake to combine
-Strain into a martini glass and enjoy!!

Yes, please

Yes, please.


Only two?

Only two?

Give this mean green margarita a try and let us know what you think.

-Aaron