Home Style Austin’s Spicy Margarita Recipe

A Spicy Margarita Recipe from Home Style AustinWhen In Margaritaville, Texas…

It’s hard to believe that the history of the margarita dates back to less than 100 years ago. While the history of the margarita seems to have a bit of a blurred origin, we can all agree that shaken, stirred, salted, on the rocks, frozen, skinny, spicy and everything in between – to many the margarita is the official drink of Texas (sorry, beer).

While margarita choices seem limitless, my family’s favorite is our spicy margarita recipe – it packs a deep and delicious warmth that will likely have you asking for seconds … and a 10 gallon hat or sombrero so you can throw them into the air.

Foodie Tips:

Tovolo King Cube Ice Mold

Decisions! Decisions! Decisions!

  This is a drink best served fresh so avoid preparing them in large batches ahead of time. My #1 margarita house rule: The best margaritas are served cold, cold, coooooold! To arrive at the coldest drink possible I place my margarita glasses in the freezer for at least 15 minutes between servings. I also use a cocktail shaker – inside it I place a giant cube of ice from my prized Tovolo king cube ice mold. A few shakes later with one cube and any balmy summer day suddenly feels like a skip through the park in the crisp of fall!

* You can find Tovolo ice cube molds at Downtown Austin’s spirited Serve Gourmet or at Bed Bath & Beyond

  This recipe can be doubled but I suggest you refrain from doubling the jalapeño slices until you’re sure you like the heat on your first batch. Your lips and tongue may thank you.

Spicy Margarita Recipe Ingredients

Ingredients: 

3  |  Fresh Jalapeño Slices, ⅛ Inch Thick (include the seeds)
2 Ounces  |  Tequila (my house staple is Jose Cuervo Silver)
¾ Ounce  |  Grand Marnier
¾ Ounce  |  Triple Sec (I use Hiram Walker)
2 Ounces  |  Fresh-Squeezed Lime Juice
To Garnish  |  Extra Lime Wedges
To Garnish  |  Salt
To Serve  |  Ice (Cubed, Crushed or None) – Optional

Directions: 

0. Place your margarita glasses in the freezer to chill them up.

1. Gather your liquor and prepare your lime juice.

2. In a cocktail shaker place the 3 slices of jalapeño. Top with your ice cube. Pour in the tequila, Grand Marnier, Triple Sec and lime juice. Cover the shaker and give it a few ferocious shakes. Set aside.

3. Run a lime wedge along the rim of your chilled margarita glass. Optional; run the rim in a small bowl of the salt to coat the rim (I usually only salt 1/2 the rim). Add ice (optional).

4. Give your shaker a few new shakes and pour your spicy margarita mix into the glass. Top with a lime wedge (squeezed on top or served unsqueezed on the rim) and serve.

Yield: 2-4 spicy margaritas depending on the size of your glass and your love for this drink!

Austin Realtor Joe Paul Reider




~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty, Inc.

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Lucca's Christening 7 10 15 IMG_9793.jpg

Firecracker Coleslaw Recipe

Firecracker Coleslaw Recipe From Home Style Austin
Bring Color And Flavor To Your Table

With our taste buds searching for a different kind of slaw we rested on this firecracker coleslaw recipe which we find perfect for the Fourth of July and family BBQs.

This is a colorful dish that’s fresh, crunchy and packs some delightful heat thanks to our trusted friend – the jalapeño. In coleslaw? Keep it tastefully weird, right?! This dish is extremely flexible and you can experiment by introducing your own favorite ingredients.

We never stray too far away from the original recipe.

Foodie Tips:

  Ingredients that sometimes make a cameo in our dish include fresh crumbled bacon or some chopped Texas pecans.

  For those searching for less heat you can reduce or eliminate the fresh jalapeño or add a bit more cabbage.

Ingredients:

The Dressing
1 ½ Tablespoons  |  Salt
1 Clove  |  Garlic, Minced
½ Cup  |  Cider Vinegar
⅓ Cup  |  Sugar
2 Tablespoons  |  Mustard (We’re keen for Trader Joe’s Garlic Aioli Mustard)
2 Tablespoons  |  Vegetable Oil
2 Tablespoons  |  Juice From The Jar Of Pickled Jalapeños (from below)
1 ½ Teaspoons  |  Hot Sauce (we used Hot Picapeppa Sauce)
½ Teaspoon  |  Fresh Cracked Black Pepper
½ Teaspoon  |  Celery Seed

The Slaw
½ Small  |  Green Cabbage, Cored and Shredded
½ Small  |  Red Cabbage, Cored and Shredded
3  |  Carrots, Peeled and Grated
1 Each  |  Red, Green and Yellow Bell Peppers, Seeded and Thinly Slivered
2  |  Fresh Jalapeño Peppers, Seeded and Thinly Sliced
2 Tablespoons  |  Minced Pickled Jalapeño Peppers

Directions: 

1. To prepare the dressing combine the salt and garlic in a large mixing bowl by pressing them together with the back of a spoon to make a paste.

2. Add the remaining eight dressing ingredients and whisk until everything is well-combined. Set aside.

3. Add the six slaw ingredients to the dressing and toss/mix well. Let the slaw rest in your fridge for 30 minutes or up to a few hours. This slaw is best served fresh but will last into the following day.

Yield: 10+ servings (enough for a family picnic or party)

Austin Realtor Joe Paul Reider




~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty, Inc.

 Love Food? In a click and a scroll you can visit more of my favorite recipes!
Home Style Austin Firecracker Coleslaw Recipe

Avocado and Bacon Potato Salad Recipe

An Avocado Bacon and Potato Salad Recipe by Home Style AustinWhen I stumbled across this unique potato salad recipe that packs a lotta punch compliments of avocado and sour cream instead of hard boiled eggs and mayo, I knew I had to give it a whirl. It hails from the cookbook of my marketing director’s Mom and it has a taste as big as Texas.

This potato salad made its debut in my cucina on the 4th of July in 2011 and it has since visited many, many times. Your foodie friends will ask you to make it again and again so it makes any day a special day.

Food Tips: 

Home Style Austin Foodie Tip  The original recipe called for “regular ol’ parsley” for decoration but I prefer Italian Flat leaf as it’s less tickley on the tongue and can boast more flavor.

Home Style Austin Foodie Tip  You can cube (vs. slice) the tomatoes and avocados for the final garnish but either makes a dy-no-mite presentation. Remember that even with a lemon juice coating the avocado can brown after it has been sitting awhile … so dress the salad near the time you are going to present and consume it. Go fresh.

Ingredients:

3 Cups  |  Potatoes, Cooked Then Cubed
1 Cup  |  Sour Cream
½ Teaspoon  |  Salt
½ Teaspoon  |  Seasoned Pepper (a.k.a. Lawry’s Seasoned Salt with Black Pepper)
½ Teaspoon  |  Caraway Seed
1 Tablespoon + Some Extra  |  Lemon Juice
¼ Cup  |  Italian Flat Leaf Parsley Sprigs (chopped)
3  | Avocados (ripe, not hard)
¼ Cup  |  Chopped Onions
8 Slices  |  Hickory-Smoked Bacon (crisped and crumbled)
1  |  Large Tomato (diced)

What To Do:An Avocado Bacon and Potato Salad Recipe by Home Style Austin

1. Scrub then boil the potatoes in a medium-sized pot. Boil until tender, but not “mushy.” Set aside to cool.

2. Blend the sour cream with the salt, pepper, caraway seed and 1 tablespoon of the lemon juice. Set aside to marry.

3. Chop the parsley to yield ¼ cup; set aside.

4. Cut 2 of the avocados lengthwise into halves, removing the seed and skin.

5. Cube the avocado and gently combine it in a medium-sized salad bowl with the chopped parsley, potatoes, chopped onion, the sour cream mixture and ½ of the bacon.
An Avocado Bacon and Potato Salad Recipe by Home Style Austin

6. Arrange additional chopped parsley sprigs on the top of the salad, cover and chill.

7. To serve, prepare the remaining avocado by slicing lengthwise into halves. Remove the seed and skin and cut into slices. Slice the tomato.

8. Alternate the avocado and tomato slices on top of the potato salad and sprinkle with lemon juice and the remaining bacon.

Serves: One to Few. It’s that good. 

~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty, Inc.

Avocado Bacon Potato Salad Recipe

An Avocado And Bacon Potato Salad Recipe By Home Style Austin