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The World
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. |
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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 luck")
YOU’VE ASKED ABOUT MY FLANK STEAK
RECIPE:
Like me, the recipe
is very simple. Buy a good cut of flank steak about three quarters to one inch
thick. Rib it (you know, cut lines about one half to three quarters of an inch
apart). The lines should be about a quarter to half the way through the steak.
After you have done the lines one way all across the steak, turn the steak and
do it again (so the steak has square lines cut across the top of it). Then
either take, or make, the best teriyaki you can find (I prefer making it with
fresh soy, ginger). Pour the teriyaki into a pan about a half inch deep. After a
number of hours (10-12), turn the steak over and repeat. I like to marinate for
about 24 hours. Then cook the steak on a grill (open flame, not a flat top) to
the temperature you desire. Limit your flipping of the steak. This will hold the
teriyaki marinade in, char the outside of the steak while leaving the inside the
temperature you desire (I suggest medium rare). Hope you can follow this, and
that it works for you. It is very easy, but I am available for in-home
consultations at a very expensive rate.
Kaylee Boyle's Pear Salad:
Here is a great salad suggestion my daughter thought of. Great for a light meal.
Take one bag of Hearts of Romaine lettuce
Cut one pear into cubes
Add a packet of goat cheese
Add champagne dressing
Toss and serve. Feeds two comfortably.
IF IT'S 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.
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