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 Hilario9's Perfect Margarita
Ingredients:
4 ounces fresh lime or lemon juice (the little yellow Mexican limes are best)
4 ounces Don Julio Blanco tequila (or any good white tequila)
4 ounces Cointreau or Gran Marnier (or any good triple sec)
8 ice cubes
Put everything into an electric blender and pulse off and on
until the ice is well crushed.
Prepare the margarita glass like this:
Rub the rim of of the glass with a lime or lemon wedge.
Then swirl the rim of the glass in margarita or kosher salt.
Fill the glass, being careful not to wash the salt away.
Garnish with a lime or lemon slice
Serves 2 people (or, if you're like Hilario9, 1 person).
 Orange Duck Hilaire
Ingredients:
1 duckling, about 5 pounds
1 tablespoon of grated ginger
1 orange, sliced ( leave the rind on)
1 sliced onion
juice of 4 oranges
1/4 cup honey
1 tablespoon flour
1/4 cup of Cointreau or 1/2 cup of red wine
salt
pepper
Preheat the oven to 450°F.
Puncture the duck all over with the tip of a sharp knive.
Season the duck inside and out with the salt and pepper and the ginger.
Stuff the duck with the sliced onion and orange.
Roast on a rack about 20 minutes, then lower the heat to about 350°F and cook until tender (about 20 minutes per pound).
Baste with 1/2 the orange juice mixed with the honey (save the other 1/2 of the juice for the sauce).
For the sauce: put 1/4 cup of the liquid from the roasting pan and 1/2 cup of water and the rest of the orange juice into a saucepan.
Heat for a few minutes, then add the flour, stiring until slightly thickened. Add the Cointreau or red wine. Cook for several minutes more.
Put the duck on a serving platter and spoon some of the sauce over it. Serve the rest of the sauce separately.
Garnish with orange slices
Serves 4-6 people.
 SuPeRTaRD's Down Home Party Punch
Ingredients:
4 bottles MD 20/20 Red GrapeWine
1 bottle Everclear Grain Alcohol
6 cans grape soda
2 grams methamphetamine
1 block of ice
Place the ice in a large punch bowl and
add all the ingredients.
Traditionally served in a fruit jar.
*How to tell if someone has had too much Party Punch*
The person in question:
Does not respond to being talked to or shouted at.
Does not respond to being poked or pinched.
Can not stand up.
Will not wake up.
Has cold, clammy, pale or bluish skin.
Seems to have stopped breathing.
Seems to be dead.
 Hil's Grilled Lamb Chops
Ingredients:
10 lamb chops
1/2 cup olive oil
1/4 cup lemon juice
1 tablespoon chopped fresh thyme
1/4 cup chopped green onions
salt and pepper to taste
Directions:
Stir together olive oil, green onions, lemon juice and thyme in a bowl.
Season with salt and pepper to taste.
Add lamb chops, and marinate in the refrigerator for 1 hour.
Preheat grill for high heat.
Place lamb chops on grill, and cook for 10 minutes, turning once.
Baste with the marinade.
Serve with grilled vegetables and warmed flatbread.
Serves 5- 6 people.
DSL_Tiles's Meat and Potatoes, Texas Style
Ingredients:
meat
a potato
Blue Bonnet margarine
salt and pepper
Ya do it like this here:
First ya buy the biggest goddamn porterhouse steak in the supermarket. If it's too far from payday ya jam that sucker down yer pants and head for the door.
Next ya dig down in the potato sack for the biggest goddamn one in the bunch.
Toss that tater in the mircowave. I'd give it about 10 minutes or so ifin it's a biggun.
Meanwhiles ya heat up an iron skillet real good. Toss in some salt and pepper.
When that skillet starts to smoke up nice, ya throw in that steak.
Now here comes the hard part. Ya cook that steak EXACTLY 2 minutes on each side.
Ya wanna hear that cow moo when ya bite into it.
When yer potato's done ya cut a gash in it and trowel a big slab of margarine inside.
Well, partner, that's it! You got some mighty good eatin' ahead of ya.
Serve with a 6-pack of cold beer.
Feeds 1
 Hil's Swiss Chard Deluxe
Ingredients:
1 1/2 pounds Swiss Chard
1 tablespoon salt
1 tablespoon olive oil
1 cup tomato sauce
1/3 cup chopped shallots
1/2 cup chopped yellow onions
3 cloves garlic, chopped fine
1/2 teaspoon red pepper flakes
Bring to a boil 3 quarts of water in a large pot.
Cut the stems from the leaves of the swiss chard.
Add the stems and the salt to the boiling water.
Cook about 3 minutes and then add the leaves.
Cook for 5 more minutes.
Drain into a colander, and rise under cold water, and let cool.
Press down to remove any excess water.
Then chop coarsely.
In a large skillet, heat oil over medium-high heat.
Add onion and shallots and garlic, stirring until golden, about 2 minutes.
Stir in the red pepper flakes.
Add the swiss chard and tomato sauce.
Reduce heat to medium and cook 5 minutes more.
Season with salt to taste.
Serves 5-6 people.
 Hil's Home Page Strawberry Shake
Ingredients:
1 small box (3 ounces) Strawberry Jello
1 pint vanilla ice cream, softened
1 cup milk
6 to 8 peyote buttons, remove tufts and skin
Put all the ingredients in a blender and puree.
The Mexican Indians say if you have a pure heart you won't taste the bitterness.
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