Home Style Austin’s Spicy Margarita Recipe

When 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:

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.

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!

~ 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!

❤ Love Italy? And Retrievers? So do we! Learn what our spicy margarita recipe has to do with both! You might find it a tasty, tasty surprise!

Firecracker Coleslaw Recipe

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)

~ 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!

Avocado and Chicken Enchiladas

Avocado Creamy Good!

When our friend Penny shared this recipe we knew we had to make this dish.

Sour cream, avocado, chicken and cheese can only mean one thing – we’re having seconds.

Foodie Tips:

❤  I like the tasty heat of jalapeño combined with the creamy sour cream sauce. If you’re a little heat-shy you can omit the jalapeño.

❤  We found our Mexican cheese mixture at our neighborhood HEB which was a blend of Monterey Jack, Cheddar, Asadero and Quesadilla Cheeses. You can substitute your favorite cheese – Pepper Jack would work well.

❤  Great sidekicks for this dish can include my spicy stuffed cornbread, chicken tortilla soup or a fresh garden salad.

Ingredients: 

For The Sauce:

1 Tablespoon  |  Unsalted Butter (I suggest Falfurrias)
1  |  Jalapeño, Chopped With Or Without Seeds (optional)
1 Clove  |  Garlic, Minced
1 Tablespoon  |  Flour
1 Cup  |  Chicken Stock
2 Teaspoons  |  Cumin
¼ Teaspoon  |  Salt
½ Teaspoon  |  Fresh Cracked Black Pepper
½ Cup  |  Cilantro, Chopped
1 Cup  |  Your Favorite Salsa Verde (we used Trader Joe’s Salsa Verde)
½ Cup  |  Sour Cream

For The Enchiladas:

4 Cups  |  Rotisserie Chicken Breast, Shredded
4 Cups  |  Mexican Blend Cheese, Shredded And Divided Into Two 2-Cup Piles
3  |  Avocados, Peeled And Chopped
8  |  Flour Tortillas

Directions:

1. Make The Sauce: In a medium sauce pan over medium-high heat sauté the garlic and jalapeño in butter for about 1 minute. Stir in the flour and cook for two minutes. Add the stock, cumin, salt, pepper and stir until everything comes to a boil. Remove the sauce from the heat and add the sour cream and cilantro; combine well and set aside.

2.  Prep Your Baking Dish: Coat the bottom of a 9″ x 13″ baking dish with nonstick spray. Pour ½ cup of your sour cream sauce and spread it to evenly coat the bottom of the dish. Preheat oven to 375°F.

3. Make Your Enchiladas: [Note: For this step only work from 2 cups of cheese for your enchilada filling so you will have 2 cups to sprinkle on top.] Top a tortilla with the chicken, cheese, avocado and a spoonful of the sour cream sauce. Roll up the enchilada and place it seam side down in your baking dish. Repeat this process until all your enchiladas are made. If you have any extra chicken or avocado no worries – you can sprinkle this on top of your enchiladas. Pour the remaining sauce on top of the enchiladas, cover with the last 2 cups of the Mexican cheese mixture.

4. Bake Away: Place in your preheated oven and bake for 20-25 minutes until the cheese is bubbly-gooey. Remove from oven and let rest a few minutes. You can garnish with a little more chopped cilantro or chopped avocado.

Hope you enjoy this dish!

 

~ 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!

Spicy Stuffed Cornbread Recipe

Cornbread With A Kick

This week with cold, icy weather blowing into Austin, there’s nothing I like better than cooking in a warm kitchen.

This spicy stuffed cornbread recipe packs a flavorful kick and will transform mere yellow cornbread mix into a sensationally savory dish that you can eat solo or paired with your favorite main course, like my family’s recipe for homemade chili.

You’ll never think of mere cornbread the same way again! And it surely warms-up the chilliest of days … and nights.

Foodie Tip:

❤  For an extra-savory dish you can add some browned beef or chorizo to amp-up the cornbread.

Ingredients: 

the stuffing:

15.25 Ounce Can  |  Whole Kernel Fiesta Corn, Drained
15 Ounce Can  |  HEB Texas Style Borracho Beans With Shiner Bock, Drained
7 Ounce Can  |  Diced Green Chiles, Drained
1  |  Fresh Jalapeño, Diced (Including Seeds)
To Taste  |  Fresh Cracked Black Pepper
1 Pat  |  Butter (I suggest Falfurrias Brand Butter)
2 Cups  |  Colby Jack or Cheddar Cheese, Shredded
2-3  |  Green Onions, Sliced Thin (Optional Garnish)

the cornbread: 

You can use your favorite packaged cornbread or if you’re shy of one, here’s a recipe I like to make from scratch:

1 ¼ Cups  |  All-Purpose Flour
¾ Cup  |  Quaker Brand Enriched Corn Meal
¼ Cup  |  Sugar
2 Teaspoons  |  Baking Powder
½ Teaspoon   |  Salt
1 Cup  |  Whole Milk
¼ Cup  |  Vegetable Oil
1  |  Cage Free Egg, Beaten

Directions: 

0. Preheat oven to 400°F (or to the baking temperature specified for your chosen cornbread recipe).

1. In a medium-sized bowl, combine the first five ingredients for the stuffing. Set aside.

2. Prepare your cornbread mix according to package instructions. If making the scratch cornbread recipe (from above) combine all dry ingredients together. Add the milk, oil and egg and stir. Set aside.

3. Butter a 9-inch square skillet or pan. Place the skillet (or pan) into your warm oven for about 5 minutes.

4. Remove your warmed skillet from the oven. Add half your cornbread mixture into the skillet. Top the cornbread mixture with your stuffing mixture. Add 1 cup of the cheese on top then pour the rest of the cornbread mixture on the very top.

5. Bake for about 25-30 minutes or until light golden brown and a knife or wooden pick inserted in the center removes clean.

6. Remove the stuffed cornbread from the oven, sprinkle the last cup of cheese on top then return to the oven until the cheese is bubbly awesome.

7. Remove the cornbread from the oven, garnish with some green onions (if you’d like) the let rest a few minutes.

Serve warm and enjoy!

 

 

~ 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!

Texas-Tuscany Beef Stew Recipe

One Hearty Meal

Even during the hottest days of summer, I dream of this amazing beef stew. Best of all, this stew is easy to make and even easier to eat!

The stew’s signature ingredients? Chianti-marinated beef brisket and a Texas jalapeño or three!

Foodie Tip:

❤  If you like tummy fillers like I do, you can serve the stew on top of rice or noodles. One thing we enjoy is that instead of boiling rice/pasta in water, we substitute water with beef or chicken broth for an extra-special flavor.

Ingredients: 

3-5 Pounds  |  Beef Brisket (get a good cut)
3-4 Cloves  |  Garlic, Halved
1 Bottle (750 ml)  |  Italian Chianti Wine
4 Tablespoons  |  Extra Virgin Olive Oil
To Taste  |  Kosher Salt And Freshly Ground Black Pepper
2-4 Cups  |  Beef Broth
3-5 Medium-Sized Carrots  |  Peeled And Cut Into 1″ Pieces
3 Stalks  |  Celery, Chopped Into 1/2″ Pieces
4 Medium  |  Russet Or Red Potatoes, Cut Into 1-1/2″ Chunks
3 4 Inch Sprigs  |  Fresh Rosemary, Chopped

Plus Ups:

1/2 Cup  |  Kalamata Olives, Halved
2 Leaves  |  Sage Or Bay
2-3  |  Jalapeños, For A Texas-Inspired Kick
To Enjoy  |  Rice Or Noodles (Optional)

Accessories:

To Cover  |  Cling Film
To “Pat” Beef Dry  |  Paper Towels
To Brown  |  A Dutch Oven Or Large Pan
To Cook  |  A Crock Pot (Or Slow Cooker)

Directions: 

1. Place the beef into a 13-inch by 9-inch glass baking dish. Cut 6-8 “slits” in the brisket and insert the garlic halves. Pour the wine over the meat and marinate in the refrigerator, loosely covered with cling film, for 2 hours (overnight recommended). Turn the meat over and marinate here and there.

2. Remove the brisket from the wine and “pat” it dry with paper towels. Reserve the wine.

3. In a large Dutch oven or large pan, heat 4 tablespoons of the olive oil over medium-high heat. Season the meat on all sides with salt and pepper.

4. Using tongs, place the meat in the pan and brown on all sides, about 2 minutes for each side. Remove the meat and place it into your Crock Pot.

5. In the pan, pour the reserved wine, scraping up any brown bits. Cook for about 1-2 minutes. Transfer into the Crock Pot.

6. Add beef broth to almost cover the beef. Cook on low Crock Pot setting for 2-2.5 hours.

7. Add the carrots, celery, garlic, potatoes and rosemary (plus the olives, sage and jalapeños, if desired). Cover and continue to cook on low setting for another 2-2.5 hours, or until tender.

8. [ Sidenote: The beef may already be soft and falling apart before you cut it! In this case, skip this step. If not… ] Remove the meat from the stew. Place the meat on a cutting board and cut into quarters. Using 2 forks, shred the meat into bite-sized pieces. Return the meat to the stew and cook until warmed through, about 5 minutes.

9. Serve with a glass of Chianti and enjoy!

Love this recipe? We want to hear from you!

 

 

~ 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!

Hamburger Casserole Recipe

Cheers To Mom!

Don’t Moms make the best meals?!

This recipe comes from my Mom’s kitchen in East Texas near Tyler.

This savory dish packs the perfect blend of Frito crunch plus a little bit of Texas kick, compliments of our friend – the jalapeño. Great on game days, chilly days or any day you want a one dish casserole that’s sure to please.

Ingredients:

1 Pound  |  Hamburger Meat
1  |  Onion
1 Can  |  Cream of Chicken Soup
1 Can  |  Cream of Mushroom Soup
½ Soup Can  |  Water
To Taste (2-3)  |  Fresh Jalapeño Peppers, Sliced With Seeds
1 Bag  |  Fritos
To Top  |  Velveeta

What To Do: 

1. Preheat oven to 350°F.

2. Brown meat and onion together in a medium pan.

3. Add the soups and a ½ can of water and the jalapeño pepper. Bring to a simmer then remove from heat.

4. Layer into a ungreased 1.5 quart casserole dish: fritos, meat mixture cheese. Then repeat fritos, meat mixture and cheese on top.

5. Bake 5-10 minutes or until cheese melts. Serve warm.

Yield: 6 – 9 Servings

Food Tips: 

  You can surely use pickled vs. fresh jalapeños if you prefer.

  Enjoy with a side salad and some fresh brewed tea for the home style touch.

  Top with a dollop of sour cream if you want to take down the spicy kick a bit.

Enjoy!

~ Joe Paul Reider

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

Joe’s Original Red Sauce Recipe

Be Still My Heart

Try my family recipe that’s the perfect mash-up of Italy and Texas!

The sauce infuses an Italian red sauce with the tongue-tingling taste of Texas, compliments of our friend – the jalapeño. Bold and spicy, the sauce is a favorite, so it won’t last long. Put some in a Mason jar and share it with your new best friend for life. Make their tummy smile!

Ingredients:

1 Pound  |  Ground Chili Beef
1 Pound  |  Ground Hot Italian Sausage
3 Tablespoons  |  Extra Virgin Olive Oil
1 Palm Full  |  Fennel Seed
8 – 12 Cloves  |  Minced Garlic
2  |  Seeded and Chopped Fresno Chili Peppers or Red Bell Peppers or Italian Cherry Chili Peppers
2 Medium  |  Chopped White Onions
4 – 5 Medium  |  Chopped Jalapeños
1 Cup  |  Dry White Wine
4 Cans (28 Ounce Size)  |  San Marzano Style Tomatoes
To Taste  |  Gray Salt and Freshly Cracked Black Pepper
8 – 12 Sprigs  |  Finely Chopped Marjoram
¾ Cup  |  Finely Chopped Parsley
12 Leaves  |  Chopped Basil Leaves
Garnish  |  Parsley, Basil, Grated Parmigiano-Reggiano Cheese
Garnish  |  Garlic Texas Toast ~ This. Is. TEXAS!

What To Do:

1. Brown the meats together over a medium-high heat. Drain and put into an 8 quart stock pot.

2. In a sauté pan, heat the olive oil over a medium-high heat.

3. Add the fennel seed, garlic, chili pepper, onion and jalapeño and sauté for 5 minutes.

4. Transfer the vegetable mixture into the stock pot.

5. Add the wine and tomatoes, breaking up the tomatoes with a spoon.

6. Season the sauce with salt, pepper, marjoram, parsley and the basil.

7. Bring to a bubble, then reduce the heat to a low simmer and reduce the sauce for 30-45 minutes before serving.

Foodie Tips:

• Fresno Chili Peppers may be a little hard to find at your local market. No worries! You can substitute them with Red Bell Peppers or Italian Cherry Chili Peppers.
• Serve atop your favorite pasta, pizza, meatball, crostini or eggplant.
• You can use this sauce as your secret ingredient in a mouth-watering, memorable lasagna.
• You can omit the meat for a tasty meatless sauce … it’s just as flavorful!

This recipe will generously serve an Italian-sized family of up to 12, depending on how it’s served and how loose their clothing is.  :)

~ Joe Paul Reider

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

❤ This recipe was featured on our special 2014 Valentine’s Day Menu Board. Learn more!