Cajun Margarita Recipes

CAJUN MARGARITA

Steps:

• FOR THE CHILE-INFUSED TEQUILA: combine all ingredients in a jar or bowl. Cover, and let sit at room temperature overnight or at least 2 hours. Strain into bottle or jar and keep in a cool, dark place.
• MARGARITA:.
• Rim margarita glasses with salt by running a slice of lime around rim and then dipping in margarita salt. Set aside.
• To make the margaritas, combine the chile-infused tequila, orange liqueur, margarita mix, hot sauce, and ice in a blender. Cover, and puree for 1 minute, until no chunks of ice remain.
• Fill the prepared glasses with blended margaritas. Garnish with lime slices and a whole chile pepper.

FROZEN BERRY MARGARITAS

Steps:

• In a blender combine lime juice, tequila, triple sec, berries, ice, mint, and agave nectar (if using); process until completely blended. Add more liquid, if needed. If you want a thicker margarita, add more ice and process until blended.
• Taste and adjust. Add more sweetener, if needed.
• Run a lime wedge around the rim of 4 margarita glasses. Dip the rim in salt or sugar.
• Pour frozen berry margarita into glasses.
• Garnish with mint leaves and slices of lime.
• Serve.

FIRE ROASTED CORN

Steps:

• Preheat the BBQ grill at high (between 450-650°F) for at least 12 minutes.
• Brush the grill grates with olive oil or apply Pam or brush the ears of corn with olive oil on all sides, and season with salt and pepper.
• When you grill has preheated, place the corn on the grill turning the ears every 2 minutes on each side until they are cooked evenly about 8-10 minutes.
• Take the corn off the BBQ grill, place on a cutting board, and and strip the corn kernels off the cob with a sharp knife.
• You might need to wear oven mitts or tongs to hold the corn in place because it's hot.
• Put the kernels in a large bowl.