Add olive oil and tarragon to skillet over medium high heat.
Season pork chops with essence and BBQ powder.
Sear chops on one side for 30 seconds or so then flip and cook covered for about 4 minutes. Turn chops over, cover and cook an additional 4-5 minutes. Remove chops and set aside to rest.
Deglaze pan with Triple Sec and keep at a quick simmer for 4 to 5 minutes until thickened a bit.
Pour sauce over chops and dig in!
Carefully peel and segment grapefruit.
Place segments in pretty serving bowl.
Add 4 to 5 halved cherries.
Just before serving, stir in 1 to 2 tablespoons Triple Sec or Cointreau. Serves 1.
Empty the cranberries in a large bowl and wash the cranberries in cold water.
Drain and pick out the mushy cranberries. Some cranberries are springy but are still good depending on taste. Taste one or two to see if you want them.
Pour the cranberries into the jar.
Fill the jar to the top with Triple Sec. Hiram & Walker is good.
Put lid on the jar and let it sit for at least 2 or 3 days.
To serve, scoop cranberries out of liquor and put in serving dish. Or you can leave them in the liquor.
Enjoy!
First Put 3 1/2 cups of ice in blender.
Add margarita mix, triple sec, and tequila.
Blend in blender for approximately 30 seconds.
(optional) With lime juice, add salt to rim of margarita glass.
Cut limes into 1/2 inch slices. Use as garnish on glass.
Shake above on ice and strain over tumbler filled with fresh ice.
If you want salted rims: rub the rim of the glass with Triple Sec or the cut lemon and dip into Margarita salt (or kosher salt).
If I am making more than two in the shaker, I reduce the lemon juice slightly.
Mix first three ingredients in cocktail shaker.
Fill glass with ice and pour drink over.
Top with Triple Sec.
Mix yogurt with triple sec, tequila, and lime zest.
Fold yogurt mixture into dessert topping until well incorporated.
Spoon into magarita glasses and garnish with a slice of lime.
In a medium-sized bowl, mix together the triple sec, soy sauce, thyme, five spice, and garlic.
Preheat the oven to 375. Prepare a large baking dish by thinly spreading the olive oil on the inside.
Thinly slice the onion and peppers.
Place the salmon fillets inside of the baking dish, arrange the onions and peppers on top of each fillet, and then season them with the salt and pepper.
Pour the triple sec mixture over the top of the fillets.
Cover and bake in the oven for 20-30 minutes, or until fish flakes easily with a fork.
head of time. (add more triple sec if it doesn't cover
Triple Sec and 1 ounce tropical fruit salad puree. Fill martini shaker with
-cup fluted tube pan with cooking spray that contains flour
Rim 2 margarita glasses by coating the rim
Shake tequila, triple sec, sweet and sour mix, and lime juice with ice. (my hubby does a dance move--it's very humorous).
Take margarita glass or any preferred glass and dip in lime juice to coat rim.
Next dip into kosher salt or margarita salt (I'm pretty sure they are the same) until coated.
Pour cocktail in dropping a few ice cubes to have an \"on-the-rocks\" feel.
Float Grand Marnier on top.
Add straw and garnish with lime.
round the edges of a margarita glasses and dip immediately in
Fill a margarita glass with crushed ice.
Add the tequila , lime and lemon juices, agave nectar, triple sec and tangerine juice to a cocktail shaker filled with ice.
Shake vigorously and strain into the prepared glass.
Garnish with a lime and orange wheel.
Note: Advance preparation requires that you pre-freeze your watermelon; be sure to remove all seeds!
Rub rim of margarita glass with some sweet and sour mix and dip in granulated sugar.
Process tequila, triple sec, Midori, grenadine, sweet and sour mix, watermelon, and ice in a blender until smooth.
Pour into margarita glass.
Make the tequila at least 48 hours in advance: Place red chiles in tequila. Allow to infuse for 2 days or more.
Combine tequila, Triple Sec, guava nectar, orange juice, and lime juice in a pitcher and reserve in the refrigerator until ready to use.
To serve, rim a rocks glass with salt by rubbing a lime wedge around the outside and then dipping the glass in salt.
Fill the glass with ice, add the margarita mixture, and garnish with a skewered chile pepper (if using).
Moisten the rim of a margarita glass and dip it in green sugar crystals. Or skip this step if you prefer.
Fill the glass with ice. Add tequila, triple sec, and sweet and sour mix.
Serve with a shot of amaretto on the side, and garnish with a lime wedge and orange wedge on the rim.
( I don't know if you are supposed to add the amaretto to the drink once it is served, but whenever I go to Olive Garden I mix the shot of amaretto with the margarita and I think it tastes great).
Combine sugar with warm water in a pitcher
1. Mix the tequila triple sec, and limeade together in a 1 gallon container.
2. Slice the limes in half, then in slices. Place most of the lime slices in with the margarita.
3. Use the remaining lime slices to salt your margarita glass(es), fill with ice and margarita, and enjoy!