Famous Mike Boyle Margarita Recipe:
Take a glass and run a lime
around the rim, and then dip the glass in KOSHER salt, and then fill the glass
with ice cubes (not shaved or crushed). In your blender, pour one part
of a good high quality tequila, and then add 3/4 to one
part triple sec. The more triple sec, the less the bite of the tequila.
Then add a good sweet and sour, about two and a half parts, and then blend
thoroughly. When the drink is completely blended, pour the contents in
the glass on the rocks, and then add a splash of soda water to the top.
Then add a lime wedge to the glass and you are ready to go.
A couple of side notes: Do not blend the
drink with ice. I am not a believer in frozen margaritas, virgin
margaritas and I strongly object to margaritas with no salt. These are
not margaritas as far as I am concerned, but rather some bastardization of the
margarita. Further, when you blend, be sure to blend completely to get
the ingredients thoroughly mixed, and add the soda after to soften to tartness
of the sweet and sour. Probably the most important ingredient is the
sweet and sour, and if you have a choice of which item to spend a little extra
on, make it the sweet and sour. Finally, kosher salt is the salt of
choice, not table salt.
There you go. Please further
realize that I am a professional, and would not suggest
you try this at home, but if you must, please remember
to add a bit of that secret and precious ingredient that
I put into every margarita I make: a little bit of care,
and a lot of TLC. BUENA SUERTE (Spanish for "good
Mike's Green Chili and Tuna
Over the years I have enjoyed opening a can of tuna, doctoring
it up a bit, and having it as a light snack or a quick
meal. I finally decided to get serious about it, experimented
a little, and came up with the ultimate "tuna delight."
* One can of tuna in water
* Add two soup spoons of Colorado Green Chili, hot and
vegetarian, from Gary Geiger of King's Chef Diner in Colorado
Springs. This is his all natural chili that is a big seller
at Whole Foods (www.coloradogreenchili.net).
* Add one big soup spoon of Plain Greek yogurt. I had
been using mayo in the past, but wanted something else.
My daughter, Kaylee, quite a culinarian herself, suggested
this and it works great.
* Dice up a dill pickle and add it
* Smash up a few plain potato chips and add
Mix all of these ingredients in a bowl. Add salt and pepper,
a little Tabasco, to taste. Mix well and enjoy. The vegetarian
chili is fabulous and when added to the tuna makes a light,
yet filling, dish. This can also be used as a nice party
A BlOODY MARY MORNING.....
May I suggest using the following recipe, a recipe I picked
up while on a recent driving trip throughout the Midwest.
The recipe comes from Heather's on the River, a floating
yacht club on the Ohio River just north of Louisville.
It is owned by Dan and Heather Cook, and while I was broadcasting
from there one Sunday, they shared it with me, and of
course, with you, the listeners: Use 2/3 parts of tomato
juice, 1/3 part Beef Amato. Mix in three shakes of Lea
& Perrins (do not use a substitute), and three shakes
of McCormick's Salt & Spice. Mix by pouring back and
forth, glass to glass. Pour on the rocks and shake on
McCormick's again. Add a squeeze of lime, and don't forget
the vodka (may I suggest Stolichnaya?). Makes a mean Virgin
Mary as well.
Teriyaki Steak - For the best teriyaki steaks ever, buy the flank cut, about half an inch thick. Rib it. Marinade it for 24 hours and cook it on the grill, flipping only once. Don't believe me? Try it.