WARM COMFORT
Steps:
- Place 2 chamomile tea bags in a heatsafe vessel, such as a large liquid measuring cup. Pour in 1 ½ cups boiling water, and let steep 5 minutes, then remove tea bags.
- Add 1 ½ oz. reposado tequila, ¾ oz. fresh lemon juice, and 1 Tbsp. agave nectar and stir until incorporated. Pour into a 16-ounce insulated mug (or two smaller 8-ounce mugs) and drink hot.
TEQUILA TODDY
Another "lucky" recipe from the Bellagio in Las Vegas. Served warm, so it's perfect for the cooler months or even for a holiday party.
Provided by januarybride
Categories Beverages
Time 3m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- In a heated coffee mug mix first three ingredients. Top off with hot water until you like the taste. Garnish with a lime wheel and a cinnamon stick.
GOLD MEDAL SLIDERS
Beets are nature's candy and here, we turn the elements of a classic golden beet salad into a slider that resembles a gleaming gold medal. Instead of discarding the beet greens, we turn them into a vibrant pesto because every slider deserves a winning sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 3h10m
Yield 4 servings (12 sliders)
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- Separate the beets from the greens. Set aside the greens. Place the beets on a large sheet of heavy-duty aluminum foil. Drizzle with 1 tablespoon oil, add the rosemary sprigs and season with salt and pepper. Fold the foil up and around the beets to create a closed packet and place on a rimmed baking sheet. Bake until tender, 1 hour. Open the packet carefully to release the steam, then refrigerate the packet for 2 hours or up to 3 days.
- Put the reserved beet greens (about 2 cups), basil leaves, walnuts, Parmesan, garlic, honey and lemon juice in a blender. Season with salt and pepper. Turn on the blender and drizzle in the 1 cup oil until smooth. If the pesto becomes too thick, add 1 tablespoon of water. Set aside.
- If using bacon, put the slices in a large cold skillet and cook over medium heat, flipping halfway through, until crispy, about 6 minutes total. Transfer to a plate and set aside.
- When the beets are chilled, discard the rosemary from the foil packet. Wearing food prep gloves, peel the skin from the chilled beets with a paring knife. Slice the beets into about twelve 1/2-inch-thick rounds (or gold medals). Any smaller pieces of the beets can also be used to make a slider, so do not discard. Slice the goat cheese into twelve 1/8-inch-thick rounds. Cut the bacon slices in half if using.
- Spread the pesto on the inside of the top and bottom of a slider bun. Place a few arugula leaves on the bottom bun and top with 1 beet round, 1 goat cheese round, half a piece of bacon if using, a drizzle of balsamic glaze and the top bun. Repeat with the remaining buns, pesto, arugula, beets, goat cheese and balsamic. Serve.
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