Buffettblueberryblastermargarita Recipes

Steps:

• For the crust: Put the flour, granulated sugar and salt in a food processor fitted with a steel blade; pulse to combine. Add the butter and pulse until it is in small pieces and distributed throughout the flour. With the machine running, add the ice water 1 tablespoon at a time until the dough comes together in a ball. Turn out onto a floured surface and gently form into a disc. Wrap in plastic wrap and put in the freezer for at least 1 hour.
• Roll the dough out on a lightly floured surface into a 10-inch circle and transfer to a rimmed baking sheet, then refrigerate 20 minutes.
• For the filling: Meanwhile, combine the blueberries, granulated sugar, cornstarch, lemon juice and zest in a medium bowl; mix gently until the berries are evenly coated and glossy.
• To finish: Preheat the oven to 425 degrees F. Pour the filling into the center of the dough, leaving a 2- to 3-inch border. Gently fold in the edges of the crust all along the circle. Brush the crust with egg and sprinkle with sparkling sugar, if using. Bake until the crust is golden and the filling just begins to bubble, 20 to 22 minutes. Let cool 20 minutes and serve warm or at room temperature.

Steps:

• For the puree: Add the blackberries to a medium saucepan with the sugar and lime juice. Cook over low heat, covered, 20 to 25 minutes. Strain using a fine mesh strainer, pressing the berries to extract as much juice/puree as possible. Place in the fridge to cool completely.
• For the lime sugar: Mix together the sugar and lime zest. Use a piece of lime to moisten the rim of each margarita glass, and then dip in the lime sugar.
• For the margaritas: In a blender, add 1 cup of the tequila, 1/4 cup of the triple sec, 1/4 cup of the sugar, and the juice of 1 lime. Fill the blender with ice and blend until smooth. Then add as much blackberry puree as desired, 1/3 to 1/2 cup. Pour into 4 rimmed glasses and serve immediately. Repeat with the rest of the ingredients for the other 4 glasses.

Steps:

• Add all ingredients to the container of an electric blender.
• Cover and blend (may need to pulse on and off to get things started) on high for 20 seconds or so, until the drink is smooth.
• Pour into a frosty margarita glass and enjoy.

Steps:

• Place ice in blender and crush for 20 seconds.
• Add remaining ingredients.
• Blend until smooth.
• Use half lime to coat glass rims and then dip in salt.
• Pour into glasses and enjoy!

Steps:

• Frozen: Blend all ingredients to serve frozen.
• On the Rocks: Blend blueberries first if you plan on serving this on the rocks. Mix ingredients and pour over ice.

Steps:

• Make the tequila pickles: In a large, high-walled skillet, heat the olive oil over medium heat. Add the carrots, jalapeño, onion, and garlic and sauté, stirring constantly, until the vegetables start to become tender but do not change color, about 3 minutes. Transfer the vegetables to a 16-ounce airtight, heat-proof container.
• Return the pan to medium heat and add the tequila, white vinegar, bay leaf, black peppercorn, oregano, sugar, and salt. Bring to a boil and cook until reduced by ⅓, about 2 minutes. Pour the mixture over the vegetables and let sit for 10 minutes. Add the ice to the container and stir until completely melted. Cover and refrigerate until ready to use. The pickles can be made up to 1 week ahead.
• Make the guacamole: In a large bowl, combine the lime juice, garlic, and Fresno chile. Let sit at room temperature for 10 minutes. Add the avocados and salt and use a fork to mash together. Cover with plastic wrap, pressing directly against the surface of the guacamole. Refrigerate until ready to use.
• Make the black bean burgers: Preheat the oven to 375°F (190°C).
• Add the black beans to a large bowl and use a potato masher to break down the beans until semi-smooth, with some beans left whole for texture. Add the panko bread crumbs, cilantro, scallions, jalapeño, salt, cumin, paprika, and eggs. Stir with a wooden spoon to combine. Shape the mixture into 4 patties. Place the patties on a plate and refrigerate for 30 minutes.
• Meanwhile, place the intact burger buns on a baking sheet. Brush the top of each bun with the beaten egg, then top with the sea salt. Transfer to the oven and bake until the egg wash turns golden brown, about 5 minutes.
• Heat a large skillet over medium-high heat. Add the olive oil, then place the black bean patties in the pan in a single layer, working in batches if needed to avoid overcrowding. Cook until the patties begin to turn golden brown, about 3 minutes per side.
• Assemble the burgers: Open the buns and spoon guacamole onto each bottom bun, spreading to cover completely. Place 2 slices of queso panela over the guacamole and top with a burger patty, followed by tequila pickles. Place the top bun on top. Serve with classic margaritas.
• Enjoy!