Frozen Margarita Pie – Zac Young

[nverland]

Frozen Margarita Pie – Zac Young
Prep Time: 40 minutes, plus up to 7 hours chilling time Cook Time: 20 minutes Total Time: 1 hour, plus up to 7 hours chilling time Yield: One 8-inch pie

Ingredients

For the Graham Cracker Crust:
8 whole graham crackers (4½ ounces)
⅓ cup all-purpose flour
¼ cup granulated sugar
⅛ teaspoon kosher salt
6 tablespoons unsalted butter, melted

For the Margarita Curd:
½ cup lime juice
¼ cup tequila
¾ cup granulated sugar
3 large eggs, plus 1 yolk
½ pound (2 sticks) unsalted butter, chilled and cut into small cubes

For the Blueberry Compote:
1 pint (2 cups) blueberries
2 tablespoons water
2 tablespoons sugar
1 tablespoon fresh lime juice

For the Whipped Cream:
1½ cups heavy cream
1 tablespoon powdered sugar
1 teaspoon finely grated lime zest
1 tablespoon tequila
1 teaspoon flakey sea salt (such as Maldon)
Coarse green sanding sugar, for garnish (optional)

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Beef and Barley Soup

[alexcat]

We tried this tonight and it's delicious!

~

Beef Barley Soup Recipe

YIELDServes 6 to 8

PREP TIME15 minutes to 20 minutes

COOK TIME1 hour 10 minutes to 1 hour 20 minutes

INGREDIENTS

• 1 medium yellow onion
• 3 medium carrots
• 3 medium stalks celery
• 2 cloves garlic
• 1 1/2 pounds boneless beef chuck (stew meat, steak, or roast)
• 2 teaspoons kosher salt, divided
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons olive oil, divided
• 1 teaspoon dried thyme
• 1 tablespoon tomato paste
• 2 (32-ounce) boxes low-sodium beef broth
• 1 (14-ounce) can diced tomatoes
• 3/4 cup pearl barley
• 1 dried bay leaf
• Chopped fresh parsley leaves, for garnish (optional)

INSTRUCTIONS

1. Prepare the following, adding each to the same medium bowl as you complete it: Dice 1 medium yellow onion, peel and slice 3 medium carrots into 1/4-inch-thick rounds, and slice 3 medium celery stalks into 1/4-inch pieces. Finely chop 2 garlic cloves.
2. Cut 1 1/2 pounds beef chuck into 1/2-inch pieces. Pat dry with paper towels and season with 1 teaspoon of the kosher salt and 1/4 teaspoon black pepper.
3. Heat 1 tablespoon of the olive oil in a Dutch oven or large stockpot over medium-high heat until shimmering. Add half of the beef in a single layer and cook until browned but not cooked through, about 2 minutes per side. Transfer to a plate. Repeat with browning the remaining beef, then transfer to the plate.
4. Heat the remaining 1 tablespoon olive oil in the same pot over medium-high heat until shimmering. Add the onion mixture and cook, stirring occasionally, until fragrant and begin to soften, 3 to 5 minutes. Add the garlic, 1 teaspoon dried thyme, and remaining 1 teaspoon kosher salt and cook until fragrant, about 30 seconds more.
5. Add 1 tablespoon tomato paste and stir to coat the vegetables. Cook until darkened in color, about 1 minute. Return the beef and any accumulated juices to the pot and add 2 boxes low-sodium beef broth, 1 (14-ounce) can diced tomatoes and their juices, 3/4 cup pearled barley, 1 dried bay leaf. Stir to combine and bring to a boil over high heat.
6. Reduce the heat to medium-low and simmer uncovered until the barley is tender, 40 to 50 minutes. Meanwhile, coarsely chop 1/4 cup fresh parsley leaves.
7. Remove and discard the bay leaf. Ladle the soup into bowls, garnish with the parsley, and serve.

RECIPE NOTES

Storage: Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months.