Archive for the ‘Recipes’ Category
2012
04.09
Tags: breakfast on a budget, Egg Bowl A La Shoestring, failure pile in a sadness bowl, Jimmy Dean Breakfast Bowls, Patton Oswalt, recipes
Posted in Food, Groceries, Recipes | No Comments »
I’m normally a fan of Jimmy Dean and his tasty breakfast sausage, so when Celebrity Intern and I saw some of these Jimmy Dean Breakfast Bowls in the frozen food section at the grocery store, we decided to give ‘em a whirl. Hell, the sausage ones claim to have 21 grams of protein, and the bacon ones 28 grams.
Sadly, lots of protein—in this case—does not a tasty breakfast make.
While the Jimmy Dean Breakfast Bowls do only take 3 minutes to heat up, this failure pile in a sadness bowl (thank you, Patton Oswalt, for the appropriate lingo) is decidedly lacking in both the taste department and aesthetic appeal.
Here’s what I suggest instead of the weird frozen eggs, minimal sausage and cafeteria-style potatoes: EGG BOWL À LA SHOESTRING
- Grab two eggs and your milk (or cream) from the fridge.
- Crack the eggs into a decent sized bowl (i.e. small enough to fit into your microwave, big enough to hold 2 eggs with some extra room for them to expand).
- Pour in a little bit of milk and whip those eggs with a fork until they’re frothy.
- Stick this mixture in the microwave for one minute. Stir. Return to microwave and heat for another minute or so. You’ll know they’re done when you can see the eggs rising up the side of your bowl, threatening to climb over the sides like a blobby monster that wants to eat YOU for breakfast. (They should still be slightly moist at this point. DO NOT OVERHEAT!)
- Grate some cheese on top and let ‘er melt/cool down for about a minute.
- Transfer eggs to a plate or slap ‘em into a tortilla for a breakfast taco and enjoy.
3 minutes to deliciousness. No sadness bowls. No failure piles. Just good eatin’. You can also jazz this up into a microwavable fiesta by adding a spoonful or two of your favorite salsa on top of the eggs, and slicing up an avocado to put underneath. Go all out and put a little sour cream on top and you’re in heaven. Trust me, your stomach will thank you.
And stay away from the Jimmy Dean Breakfast Bowls! As this blogger backs me up, those things are lethal.
2012
02.05
Tags: baby spinach, breakfast sausage, chicken broth, Closet Cooking, eggs, French-style Lentil Bowls, healthy breakfast, lentils, Serious Eats, spinach, Super Bowl
Posted in Recipes | No Comments »
It’s Super Bowl Sunday, and I am cooking lentils.
“What the hell?!” you are probably saying, “Why are you doing that?!”
Because lentils are cheap (69 cents a bag), healthy and delicious!
Also, it’s fucking freezing today in Austin (it’s 49 degrees as I type this, and I’m bundled in layers like I’m back in Montreal), so any excuse to fire up the stove is a good one.
The lentils aren’t actually for this evening’s festivities (which actually include NOT watching the game, since we don’t own a TV and hate football), but for tomorrow’s breakfast of champions. Celebrity Intern and I discovered a tasty, cheap breakfast that we’ve been savoring for the past few weeks, which he claims is based on a French country-style tradition, and I thought I’d share the recipe.
So first, the lentils. Unlike beans, lentils are kick-ass because they don’t need to be pre-soaked. Brilliant! Grab a cup of ‘em, sort through to make sure there aren’t any weird rocks or gross shrivelled ones in your batch, and then give them a quick rinse. Once you’re done with that, chuck ‘em in a pot with a 2 to 1 ratio of water to lentils, basically the same way you’d cook rice. We make ours in broth (chicken, usually, although you could go veggie or beef, depending on your tastes) to bump up the flavor.
Then, all you have to do is bring the pot to a boil and simmer those babies for about 20-30 minutes.
Once your lentils are al dente, you can either eat ‘em straight off the stove or save them in a container for the following day (hence my pre-cooking them today).
The recipe for our French-style Lentil Bowls is as follows:
INGREDIENTS
- cooked lentils (about 1/4 c. per bowl)
- eggs (1 or 2 per person, depending on how hungry you are)
- breakfast sausage (let’s say a medium-sized patty per person)
- baby spinach (a few handfuls ought to do it)
MAKE IT
- Put your pre-cooked lentils into individual bowls for each person. If you’ve got ‘em straight out of the refrigerator, nuke ‘em for about 30 seconds to warm them up.
- Cook your breakfast sausage patties to perfection, i.e. browning ‘em on both sides. This should take maybe 15 minutes tops. Set ‘em aside to cool down while you make the eggs. While the eggs are cooking you can cut up your sausage into bite-sized pieces and distribute into the bowls.
- Cook your eggs over easy (this is why I have Celebrity Intern in the kitchen; I am terrible at flipping my eggs without breaking the yolks!), and layer ‘em over your lentils and sausage.
- Wilt that spinach in your skillet. This goes pretty quick, maybe 1 minute max. Add the results to your bowls.
- Serve hot, with sriracha hot sauce if you’re feeling adventurous.
Sounds weird, looks a bit like dog food in a bowl (hence the lack of photos), but tastes delicious. And did I mention it’s good for you?
Check out Closet Cooking’s Sausage on Lentils and Greens or Serious Eats’ French Lentils with Sausage, Wilted Arugula & Dijon Mustard recipes for pix if you don’t believe me.
What’s your favorite lentil recipe?
2012
01.01
Tags: Calico Pasta Dinner, cooking en papillote, Mahi Mahi Dinner in a Bag, My H-E-B Texas Life, Spaghetti Squash with Sausage and Greens
Posted in Groceries, Recipes | No Comments »
I am a sucker for free magazines. Even when they are terrible, I will still pick up a copy to peruse on the off-chance that something new and novel will hit me in the brainpan. Most of the time I’m disappointed, because you get what you pay for, right? But I keep picking them up, because I am an eternal optimist.
So today I was shocked and surprised to find some recipes in the latest installment of My H-E-B Texas Life that I might actually make.
I know, wtf?
Of course, H-E-B’s “recipes” usually involve a) purchasing lots of H-E-B branded products and b) very little actual cooking, so I wouldn’t make these recipes exactly as described, but I think they’ve got potential. For instance, their Spaghetti Squash with Sausage and Greens recipe is a variation on a dish I make fairly often, because microwaving spaghetti squash is dead simple, and replacing high-carb pasta with low-carb spaghetti squash is awesome. (FYI: 1/2 cup of cooked spaghetti squash equals approximately 4 grams of net carbohydrates, according to About.com.)
Another one I am tempted to try (replacing the pasta with spaghetti squash, methinks) is the Calico Pasta Dinner recipe. The ingredients call for sweet potato, sour cream and feta cheese crumbles, garlic, fresh basil, sun-dried tomato strips, roasted red and yellow peppers, pasta and salt and pepper. Since they’re microwaving the sweet potato and using prepared ingredients for most of the rest of the ingredients, this is a 15-minute recipe and sounds delicious. It’s also visually appealing with all those colorful ingredients.
Calico Pasta Dinner (image via My H-E-B Texas Life magazine)
Finally, I would also try the Mahi Mahi Dinner in a Bag, which is an easy version of a classic French cooking technique called en papillote. You throw all your fish and veggies into a parchment paper bag, cook it in a super-hot oven (400F) for 25 minutes, et voila! A tasty baked dinner that didn’t require much more effort than preheating the oven. Since you can replace the mahi mahi with any type of fish you prefer, you could make a variety of different meals, depending on whatever captures your fancy or fits your budget.
So yes, for once my free magazine trolling has paid off. Grab these recipes from My H-E-B Texas Life’s January 2012 issue at your local H-E-B or online and make ‘em your own.
2011
09.23
Tags: Austin's Martha Stewart, breakfast tacos, foodie Friday, Hilah Cooking, Hilah Johnson, Learn To Cook
Posted in Books & Lit, Recipes | No Comments »
Okay, guys and dolls, it’s Foodie Friday and guess what? Another awesome local has written a super-cool book that you need to get your hands on, stat. It’s called Learn To Cook, and it’s by Hilah Cooking‘s one and only Hilah Johnson.
For those who don’t busy themselves with all things Austin and food-related because they’ve got day jobs or whatevs, Hilah is basically Austin’s version of Martha Stewart, all jacked up on sweet tea and Breakfast Tacos. Coincidentally, breakfast tacos are also the subject of her first book, which you can get FOR FREE by clicking that link. The girl knows her breakfast tacos, and will explain exactly why breakfast burritos are not, remotely, the same thing.
After writing about all things breakfast taco-y, and presenting tons of weekly episodes of her online cooking show, Hilah decided to go for the hot sauce and write a book that would help everyone learn how to cook. That’s right, EVERYONE. That includes even the most clueless peeps who’ve never been in a kitchen in their lives, and those of you that can burn water. (True fact: an ex-boyfriend of mine once admitted his mother was able to do this; please do not try it at home, as it involves leaving a full pot of water on the stove for so long that it entirely evaporates and ruins the bottom of your pot. Bad idea.)
If you, too, have been wondering how to get started in the kitchen without burning the house down or feeling stupid because you don’t know what directions like “fold in gently” or “saute” or “julienne” mean, check out Hilah’s website and buy a copy of Learn To Cook. The best thing about this book is that there’s a totally free 17-page sample you can try before you buy, and if you totally hate it (which you won’t), she’ll even give you your money back. There’s also a super-cool option to get bonus videos with the book, so you can watch Hilah cook everything step-by-step. Sweet, right?
So screw going out on Friday night and wasting your dough on expensive meals and drinks that you can totally make at home. Hilah will teach you how to do it up right, whether you’re looking to impress a guy or gal, or just feed your own dang self. Enjoy!
2011
07.14
Tags: Alton Brown, Bastille Day, Brigitte Bardot, cold beer, crème brûlée, Food Network, free cake, French food, Justine's Brasserie, La Marseillaise, Moulin Rouge, Paris Calling, punk rock
Posted in Events, Food, Holidays, Recipes, Restaurants | No Comments »
July 14 doesn’t mean much to most Americans, but for the French it’s Bastille Day, their country’s equivalent of the 4th of July. Aside from singing “La Marseillaise” (the French national anthem) and waving the French flag, how do les françaises celebrate? Why, with plenty of wine, cheese, and a big French feast!
Here in Austin there are a handful of French restaurants participating in the festivities, including local favorite Justine’s Brasserie, where a “Paris Calling” event with punk rock, cold beer and free cake is planned for this evening starting at 10 PM. More absinthe and Moulin Rouge than your typical French dinner service, this bistro’s guaranteed to be rocking late into the night, so bust out your bustier and your beret and practice your best Brigitte Bardot impression with this handy phrase: Voulez-vous coucher avec moi ce soir?
Want to celebrate French food with a classy dessert? Try Alton Brown’s recipe for crème brûlée tonight for a show-stopper that’ll have the crowd saying “Oh la la!”
crème brûlée (photo via Flickr user sokole oko)
Crème Brûlée (recipe via Food Network)
Ingredients:
- 1 quart heavy cream
- 1 vanilla bean, split and scraped
- 1 c vanilla sugar, divided
- 6 egg yolks
- 2 quarts hot water
Directions:
- Preheat oven to 325 (F).
- Place cream, vanilla bean and pulp into a medium pot over medium-high heat and bring to a boil. Remove from heat, cover and let sit 15 minutes. Remove vanilla bean and reserve for later use.
- In a medium bowl, whisk together ½ cup sugar and egg yolks until well blended and just starting to lighten in color. Add cream a bit at a time, stirring constantly. Pour liquid into 6 ramekins, and place them in a large cake or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins, then bake until crème brûlée is set but still trembling in the center (about 40 to 45 minutes). Remove ramekins from roasting pan and refrigerate at least 2 hours.
- Remove crème brûlée from refrigerator at least 30 minutes prior to browning the sugar on top. Divide ½ cup vanilla sugar among 6 dishes and spread evenly on top. Using a cooking torch, melt the sugar to form a crispy top. All to sit 5 minutes before serving.
2011
06.27
Tags: Celebrity Intern, Chipotle, creme fraiche, Four-Hour Body, garlic, ground beef, guacamole, Herdez Salsa Casera, Herdez Salsa Verde, low-carb taco salad, Mission tortillas Carb Balance, romaine lettuce, shallot, Slow-Carb Revolution, sour cream, Texas-Texas Fresh Roma Roasted Salsa, Tim Ferriss, white cheddar
Posted in Food, Recipes | No Comments »
I’ve previously shared with you the secrets of making kick-ass homemade tacos, and these are usually in heavy rotation around my house. Of course, I’ve been listening to Celebrity Intern preach the gospel of the Slow-Carb Revolution for years, and recently started to think about all those tortillas we were eating. Sure, we always use Mission tortillas’ Carb Balance medium or small-sized wraps, which are definitely better for you than the average tortilla (with only 18 g of carbs, plus 11 g of dietary fiber), but still.
I guess what finally put me on the road to Slow-Carbing it was the fact that I had finally gotten my hands on the library’s copy of Tim Ferriss’ Four-Hour Body, and was looking at the “Chipotle method” he advocated for the non-cooking bachelor. I mean, number one, who doesn’t love Chipotle? But more importantly is number two: dude, I can make a taco salad myself that will rival any Tex-Mex bowl o’ goodies.
Thus, I present to you the Low-Carb Taco* Salad!
LOW-CARB TACO* SALAD
Ingredients:
- 1 lb ground beef (preferably organic, though shoestring budgets may dictate otherwise)
- 1 shallot, minced
- 3 cloves garlic, minced
- ground cumin, chili powder, salt and cayenne pepper (to taste; see our taco recipe for approximate amounts)
- romaine lettuce
- salsa (we used a combination of Herdez Salsa Verde and Salsa Casera, plus Texas-Texas Fresh Roma Roasted)
- white cheddar cheese, shredded
- sour cream or crème fraîche
- guacamole (1/2 an avocado, a sprinkle of salt and juice of 1/2 a lime all mashed together; keep it simple!)
Directions:
- Salt and pepper your ground beef, then brown in a skillet over medium heat.
- Drain off excess grease, if necessary (we used an 80/20 mixture, so there was quite a lot), return to pan, and add shallot, garlic, cumin and chili powder plus about 1 cup of water to create a sauce.
- Simmer sauce down until water has mostly evaporated, about 10 to 15 minutes.
- Arrange leaves of romaine lettuce in the bottom of your bowls. You can either use the leaves whole for a nice presentation or chop them up into bite-sized pieces for edible convenience.
- Place ground beef on top of lettuce.
- Sprinkle cheese on top of beef.
- Add salsa, guacamole and sour cream on top as desired. We also tossed in a few pickled banana peppers for good measure.
- Consume and enjoy!
* Tacos need not apply
2011
06.20
Tags: cayenne pepper, Dreamfields pasta, eggplant, garlic, ground beef, low-carb summer pasta, Muir Glen crushed tomatoes, oregano, shallot, white wine and beef
Posted in Food, Recipes | No Comments »
We’re due for a recipe around here, aren’t we? So check out this low-carb pasta (what?!) I whipped up recently, thanks to a little summertime ingenuity and the desire to eat a nice, hearty pasta with some delicious (in season!) eggplant in it. I call it…
LOW-CARB SUMMER PASTA
Ingredients:
- 1 lb. ground beef
- 1 eggplant
- 1 28-oz. can of Muir Glen crushed tomatoes
- 1 box of Dreamfields low-carb pasta (rotini, macaroni elbows or penne rigate all work nicely)
- at least 3 garlic cloves
- 1 shallot
- dried oregano (to taste)
- cayenne pepper (just a dash or two)
Directions:
- Chop up your shallot and mince & mash your garlic up. Cut your eggplant into fairly bite-sized cubes (or weird shaped wedges of a similar size, if you’re like me). Have all of that ready to go while you start browning your ground beef in a decent-sized pan.
- Put a pot of water on to boil for your pasta. The Dreamfields brand is lower in carbs than normal pasta because it has lots of extra fiber in it, but the side of the box is very insistent that you NOT overcook the stuff. If you do, you won’t get the low-carb benefits so, seriously, set a timer and don’t walk away. I believe most of them take 8 or 9 minutes to cook, at a rolling boil, but you may even want to take them out a bit earlier if you like your pasta al dente. Watch that pot!
- Okay, now even if you’re using a fairly lean cut of ground beef, you’ll end up with a fair amount of oil in the bottom of your pan. This is great, because the eggplant is going to soak up all that delicious fat and taste even better than usual. (How is that possible when it’s already so delicious?!) So get the browned beef out of your pan with a slotted spoon, leaving all that tasty oil behind. Add in the eggplant, shallot and garlic and possibly even a little olive oil if it starts sticking to the bottom. Toss it around in the pan until the onions are starting to turn translucent, and add in your dried oregano, followed by your can of crushed tomatoes. Add your meat back in and bring that sauce to a slow boil. You can add in salt and pepper (or the above-mentioned cayenne pepper) to taste, at this point.
- Once you’ve drained your pasta and the sauce is simmering, add the pasta directly to the pan. If there’s not enough room, never fear; just do it the other way around, pouring your sauce on top of the pasta and combining it all together.
- Ladle that pasta out into bowls, hit it with a little Parmesan cheese (yes, we were ghetto and bought the Kraft kind in this photo; it’s Shoestring budget, baby!), and enjoy!
Does white wine really go with red sauced pasta & beef? My friend, in the heat of an Austin summer, you need not ask yourself these questions. It’s cold, it’s wine—just go with it.
P.S. If you’re one of those odd, meat-fearing vegetarian types, you can surely omit the beef and enjoy this veggie-style. I’d also add in some red, orange or yellow bell peppers to bump up the flavor, and if you’re of the “fake meat” persuasion, crumble in some of that faux meat tofu product to get a beef-like texture to your sauce.
2011
06.14
Tags: Abrham Lincoln, BBQ, Betsy Ross, Bon Appetit, cheesecake, Coffee-Rubbed Cheeseburgers with Texas Barbecue Sauce, Epicurious, Flag Day, Flag Day Party, George Washington, Jello cake, Obama cakes, patriotic cakes, Patriotic Poke Cake, patriotism, tastes like freedom, Tom and Dianna
Posted in Events, Food, Holidays, Recipes | No Comments »
For all the patriots out there, it’s Flag Day. Seeing as this isn’t technically a real holiday, it’s not entirely clear what our founding fathers would have wanted us to do on Flag Day. For that matter, our founding fathers weren’t actually the ones who invented today’s fake holiday; it was, indeed, our founding MOTHER, Ms. Betsy Ross, who invented the United States of America’s flag. Apparently Betsy was such a whiz with the scissors that she could “cut a five-pointed star in a single snip.” Take that, George Washington, and your nonconformist 6-pointed stars!
Okay, but seriously… wtf are we proud citizens supposed to do on Flag Day, aside from (obviously) hanging out Ol’ Glory with all due reverence? (As some commenters on this pseudo holiday have noted, “EVERY day is Flag Day at my house! Unless, of course, it’s raining.” Darn tootin’!) According to this website, Flag Day was invented by some teacher who, in a sudden burst of genius mediocrity, decided to force his students to write essays about “the flag and its significance.”
This, as they say in Soviet Russia, does not make for mindful comrades, eager to till the soil for the greater good. So let’s take a stab at a few more interesting exercises in propaganda, shall we?
- Bake a patriotic cake! Put those happy housewives to work on something the whole family can enjoy: a red, white and blue cake. You can make a sheet cake, a cheesecake, an Obama cake (and yes, there’s an ENTIRE WEBSITE devoted to Obama cakes), or a Jello cake that’s non-ironically called the Patriotic Poke Cake (YES, you SHOULD click that link). We don’t really care which cake you bake, by god, so long as it tastes like freedom.
Definitely not a regulation flag in cake form. That's supposed to be 13 stripes and 50 stars, missy!
- Apparently, up in Dallas some couple named Tom and Dianna host a yearly Flag Day Party. This tradition is so entrenched that they’ve even got a website dedicated to the event! Seems like they may not have a 2011 party planned, since the last invite was for 2010, but their address (2917 Dyer Street) is advertised prominently, as is this map. Road trip, anyone? (FYI, I found this website by Googling “flag day party,” and have no idea who these people are, nor why they take their individual liberties so lightly that they’re advertising their home address and phone number to every weirdo on the World Wide Web. Please, Hammer, don’t hurt ‘em.)
- Okay, let’s be logical: how do Americans celebrate all of our OTHER major American flag-waving holidays? That’s right, by BBQing the tarnation out of dead animals! You know it’s a real event when there’s grilling involved, so bust out the Hibachi, get some meat up on skewers, and kebab the heck out of the place. Or go traditional with burgers, and for the love of Abraham Lincoln, don’t burn ‘em! Read up on your technique with this Coffee-Rubbed Cheeseburgers with Texas Barbecue Sauce recipe from Bon Appétit (via Epicurious) to make it truly Texan.
Coffee Rubbed Cheeseburger with Texas BBQ Sauce? Yes, please! (photo by Elinor Carucci, via Epicurious)
What say you, Austin? Got any Flag Day traditions you’d like to wave around? We’d certainly like to hear ‘em, especially if they involve booze. Tweet us @shoestringATX, or get crazy in the Comments!
2011
05.26
Tags: Blueberry Cheesecake Day, Bon Appetit, Daryll Jann Bumanlag, Denise Chan, Epicurious, Ina Garten, Lemon Blueberry Cheesecake Bars, Mark Bittman, Mixed Berry Cheesecake, No-Bake Blueberry Cheesecake, The Barefoot Contessa, The Food Network, The Minimalist
Posted in Events, Recipes | No Comments »
Dudes and dudettes, it’s Blueberry Cheesecake Day. And you know what that means:
Blueberry Cheesecake (photo by Flickr user Daryll Jann Bumanlag)
That’s right: Blueberry Cheesecake food pr0n!
Blueberry Cheesecake (photo by Flickr user Denise Chan)
And maybe even a recipe? Sure, why not! Here’s a few links to Blueberry Cheesecake recipes at:
I’m going to try to whip one up this evening, although since it’s hotter than Hades here, I’m gravitating towards the Lady Cheaterly no-bake versions.
What’s your favorite kind of cheesecake?
2011
05.05
Tags: 1862 Mexican defeat of France, Alamo Drafthouse, Bon Appetit, carnitas, Chelada, Cinco de Mayo, Cinco de Mayo Dance Party, Clamato, Culinary School of the Rockies, DrinksMixer.com, First Thursdays, GOBI, homemade tacos, La Condesa Downtown Block Party, margaritas, Mexican holidays, Michelada, pork tacos, Ruben the "real Mexican", Social Cycling ATX, SoCo, South Congress, Three Amigos Quote-Along, Thursday Night Ride
Posted in Events, Recipes, Restaurants | 1 Comment »
It’s Cinco de Mayo, and here in Austin we take our 5th of May partying seriously. Okay, so technically this is a Mexican civic holiday and not an American one, but being so close to the border ‘n’ all, Texans have unofficially adopted this reason to booze it up and consume mass quantities of tacos. (Like we don’t do that *every* day?)
If it’s your first time partying Cinco de Mayo style, here’s a quick lesson in what to eat, drink, and where to get your 1862 Mexican defeat of France on.
What to eat:
Via the Culinary School of the Rockies’ home chef newsletter, try this slow-cooker recipe for carnitas (pork tacos), which they’ve adapted from a recipe in Bon Appétit.
Classic carnitas (photo by Flickr user Brandon Doran)
Ingredients:
- 2 lbs boneless pork shoulder, cut into large chunks
- 2 tsp salt
- 2 tsp ground black pepper
- 2 tsp dried Mexican oregano
- 4 c (or more) chicken stock
- ½ large onion, cut into 4 pieces
- 1 avocado, sliced
- fresh cilantro sprigs
- salsa
- tortillas
Directions:
- Place pork in slow cooker with salt, black pepper and dried oregano to coat. Place onion pieces atop pork. Cover with chicken stock.
- Cover slow cooker and cook pork on low setting until meat is very tender and falling apart — about 6 hours.
- Using slotted spoon, transfer pork to cutting board. Discard onion pieces. Using fingers or two forks, shred pork.
- Warm tortillas and place a heaping mound of carnitas, a couple slices of avocado, salsa and cilantro atop each tortilla to assemble tacos.
- Enjoy warm.
-OR-
If you can’t wait 6 hours for delicious taco goodness, check out our secret recipe for great homemade tacos instead — ready in about 30 minutes!
What to drink:
Obviously, anything Mexican goes. Instead of playing it safe with a boring old Corona, why not take the plunge with a tasty Michelada? You can grab a canned version called the Chelada at your local grocery store (in a tall-boy can), or make one from scratch. DIY it like so:
- 12 oz. Mexican light beer (Corona, Dos XX, etc.)
- 6 oz. Clamato (yes, this is a drink that combines tomato and clam juice)
- 2 dashes of Worcestershire sauce
- 2 dashes Tabasco sauce (or more, if you like it spicy!)
- juice from 2 limes
- 1 pinch coarsely ground pepper + 1 pinch sea salt
Michelada (photo by Flickr user Tom Karlo)
Just shake everything but the beer together with a few cubes of ice, then pour the beer and Clamato into a tall glass together simultaneously. Be careful not to overfill, as the beer will foam up. You can rim your glass with celery salt, if desired. (Thanks to Ruben the “real Mexican” who posted this recipe in the comments section at DrinksMixer.com!)
If you’re not into Clamato, well, I guess there’s always Margaritas, but you’ll have to locate a recipe for those on your own, friendo!
Where to party:
Once you’ve had some tacos, some Micheladas, and located some peeps waving Mexican flags, you probably want to know where the heck you can get out and PAR-TAY, am I right? Here are but a few of the overwhelming options in town this evening:
Also happening, like they do every Thursday:
Got more Cinco de Mayo recipes to share? Tweet us @shoestringATX!
