Beer Margaritas
½ cup tequila
¼ cup rum
½ can frozen limeade concentrate (still slightly frozen)
2 beers (Corona, Michelob Ultra or Other Light Beer)
1 lime, cut into slices
Combine first four ingredients. Mix in ice to keep cool. Drop lime wedges on top or use to garnish glasses. Serves six.
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Ranch Oyster Crackers
1 Package Oyster/Soup Crackers
1 Package Dried Ranch Dressing Mix
½ cup canola or vegetable oil
½ teaspoon dried dill
Mix together oil, ranch dressing mix and dill. Place crackers in a large bowl or zip-top bag. Drizzle oil and seasoning mixture over crackers tossing to ensure an even coat.
Spread crackers on large baking sheet and place in a 250º oven for 10-15 minutes or until dry, stirring once. Allow to cool and store in an airtight container.
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Beer Braised Hot Dogs
1 Package Hot Dogs
2-3 Beers
1 Large White Onion
Chop onion roughly and place in saucepan with beer. Bring up to a boil and reduce heat to a simmer. Add hot dogs. Simmer hot dogs for 10-15 minutes or until plump. Remove hot dogs from beer and place on grill until nicely browned. Serve with your choice of condiments.
This is also a great way to enjoy bratwurst or italian sausage. Just make sure the sausages are cooked through before moving to grill.
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Best Baked Beans
2 (32-oz) cans baked beans
6 slices of bacon, thickly sliced and chopped into 1/2-inch squares
1/2 cup ketchup
1/3 cup brown sugar
2 Tbsp hot sauce
2 Tbsp honey
In a heavy pot or Dutch oven, add the chopped bacon and cook over medium heat, about 4 minutes until the bacon just starts to be crispy. Add baked beans, ketchup, brown sugar, hot pepper sauce, and honey and bring to a simmer over medium heat. Reduce to a simmer for 25 to 30 minutes. Even better if made a day ahead.
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Tina's Steak Tips
1 lb steak tips
3 oz cola
4 oz bottled BBQ sauce
2 oz Italian dressing
1 tsp teriyaki sauce
1 tsp olive oil
Salt and pepper to taste
In a bowl large enough to hold the meat, combine the cola, BBQ sauce, Italian dressing, teriyaki sauce, olive oil, and salt and pepper. Add the meat, cover, and marinate overnight in the refrigerator.
Grill to desired doneness.
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Garlic Burgers
2 pounds ground chuck
Sea salt, and freshly ground black pepper to taste
1/4 cup Roasted Garlic Paste, recipe follows
Preheat the grill. In a bowl, mix the meat, salt and pepper, and the roasted garlic paste. Form burgers. Wrap in plastic wrap and refrigerate until ready to grill.
Cook burgers over a hot fire until desired temperature is reached.
Roasted Garlic Paste
1/2 cup extra-virgin olive oil
1 pound peeled garlic cloves, store bought
Gray sea salt and freshly ground pepper
Preheat the oven to 375 degrees F.
Heat an ovenproof saucepan on the stovetop. When it's hot, add the extra-virgin olive oil. Add the cloves and season with salt and pepper. Let the cloves begin to caramelize, then put the pan in the preheated oven.
Roast the cloves in the oven for about 30 minutes or until they are nicely browned. Let cool.
When cool enough to handle easily, put the roasted garlic into a small bowl, mash with a fork and add oil from the pan until a paste forms. Store tightly covered, in the refrigerator for up to 1 week
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Eileen's Grilled Chicken Breast
4 Boneless/Skinless Chicken Breast
1 Cup Italian Salad Dressing
Clean chicken breasts and place in zip-lock bag. Add Italian dressing. Marinate for 30-60 minutes. Place on hot grill and cook until juices of chicken run clear.
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