It’s getting steamy in the city and it finally seems like summer has arrived! That means it’s time for the three B’s – beaches, barbeques and BOTKIER!
You’ve got your towel and your new Wanderlust tote, but what do you bring to your BFF’s BBQ?
Well how does Margarita popsicles sound? Check out the recipe below; along with recipes of some of our favorite sweet and savory summertime treats!
CHORIZO SLIDERS WITH AVOCADO CREAM SAUCE
1/2 lb. Spanish chorizo, casing removed and coarsely chopped
1 3/4 lb. Ground beef
1/2 lb Bacon
1/4 cup Worcestershire sauce
1 tbsp Smoked sweet paprika
Kosher salt & freshly ground black pepper
Extra-virgin olive oil, for drizzling
1/2 lb Manchego cheese, shredded
1 Lemon, juiced
1 Large clove garlic, grated
1/3 cup light cream
12 Slider rolls
Bibb lettuce leaves, for topping
2 Plum tomatoes, sliced, for topping
1 Small red onion, sliced for topping
1. Heat a cast iron skillet or griddle over medium-high heat. Cook bacon until crispy and set aside. Place the chopped chorizo and ground beef in a bowl and season with Worcestershire, smoked paprika, salt and pepper. Add a drizzle of extra-virgin olive oil to the meat mixture and combine. 2. Form 12 patties that are thinner at the center than the edges. Cook the sliders 3 minutes per side. Pile shredded cheese onto the burgers for the last minute of cook time to melt. 3. Place the avocados in a food processor. Add the lemon juice, garlic and cream, and process until very smooth. Serve the sliders on rolls topped with lettuce, tomato, onion, bacon and avocado cream sauce.
Recipe and image credit via The MeatHouse Blog.
BACON RANCH POTATO SALAD
11 Red skinned potatoes, scrubbed
1/2 lb. Bacon, cooked and crumbled
3 Green onions, trimmed and sliced (White and dark green parts)
1 to 1- 1/2 cups Homemade buttermilk ranch dressing
3/4 cup Cheddar cheese, freshly grated
1. Place potatoes in a large pot of salted water and bring to a boil. 2. Once cooked; drain and cut into bite size chunks. 3. Let cool slightly before adding the bacon, green onions and the buttermilk ranch. 4. Toss; then add in the cheddar cheese. 5. Toss again and serve warm or chilled.
Recipe & Images credit via Simply Scratch.
CUCUMBER HONEYDEW MARGARITA POPSICLES
1 cup honeydew juice (approx. whole melon weighing 1 lb.)
1/3 cup cucumber juice (approx. half a cucumber weighing 5 oz.)
1/2 cup Tequila
1 tbsp Triple Sec
1 tbsp Fresh lime juice
1 tbsp Mint simple syrup
3 Large mint sprigs
1. Place the honeydew and cucumber in a food processor or a blender and process until everything is pureed. Add tequila, triple sec, lime juice and mint syrup and process for another 20-30 seconds to blend well. Pour mixture into popsicles mold. 2. Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicles molds for a 2-3 seconds.
1/2 cup water, 1/2 cup sugar, 1 cup mint leaves, loosely packed
1. Place sugar and water in a pot over heat until sugar dissolves. Allow mixture to cool to room temperature and place mint leaves in mixture and muddle. Allow mint leaves to steep for 20 minutes. Strain and discard leaves. (Some tiny pieces may remain depending on the fineness of sieves).
Recipe & Image credit via Endless Simmer.