I previously mentioned that my girlfriend Katie and I just got an apartment together. As many of you know, the moving process is a real pain in the you know what! Everyone keeps asking us to post some pictures, and we will as soon as we finish getting everything unpacked and set up. Sunday, my new desk was finally delivered. Yesterday I finally setup my new office. I did take a picture of that, and I thought I would share it with you. More to come!

Tom

Katie and I enjoyed a nice pitcher of blood orange margaritas at this nice little Mexican restaurant in Newport, RI a couple months ago. I think we both agreed that this drink was dangerously good and refreshing! Naturally, I just had to make more at home. Sometimes it is hard to find blood oranges at your local grocery store but try a farmers market or any store that specializes in fresh produce. If you can not find fresh blood oranges, then you can also purchase bottled blood orange juice.

1/2 cup fresh squeezed blood orange juice
2 tablespoons lemon juice (about 1 lemon)
1 cup Cointreau
3 cups ice
1 cup Patron silver tequila

Combine the blood orange juice, lemon juice, Cointreau, and ice in a blender and pulse until completely blended and the ice is chopped up. Add the tequila and blend for a few seconds more. Serve in frozen margarita glasses. Coat the rims of each glass with salt if desired.

As some of you might know, I just moved into a new apartment with my girlfriend. So with all the packing and moving and unpacking I have fallen a bit behind on my blog updates. Today I was going through my messages and found some great recipes shared by my friends that will be perfect for the upcoming July 4th celebrations.

Please take a moment to comment on this post and share some your favorite barbecue recipes!

I hope everyone has a fun, safe and happy July 4th!

Check out this great BBQ sauce recipe using Bacardi Rum!
http://www.foodbuzz.com/recipes/1214940-bacardi-bbq-sauce

Roasted Garlic, Poblano, and Red Pepper Guacamole (an exciting twist on the standard guacamole)
http://huggingthecoast.com/2010/04/14/roasted-garlic-poblano-and-red-pepper-guacamole-recipe-party-appetizer-recipes/

Red White & Blue Cookie Bars
http://cheftomcooks.com/forum/holiday-recipes-f32/topic13828.html

26 Gourmet Burger Recipes
http://huggingthecoast.com/2010/04/26/26-gourmet-burger-recipes-for-warm-weather-cookouts-and-parties/

Grilled Onions
http://cheftomcooks.com/forum/barbecue-recipes-grilling-recipes-f16/topic13942.html

Mexican Grilled Corn on the Cob
http://huggingthecoast.com/2010/05/19/mexican-grilled-corn-on-the-cob-recipe-elote-party-appetizer-recipes/

1 lb. ground beef (or ground chicken, turkey, etc)
1/3 cup uncooked long grain white rice
2/3 cup water
4 bell peppers (any color)
1 1/2 cups tomato sauce
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon oregano
1/8 teaspoon basil
1/8 teaspoon crushed red pepper
salt and pepper to taste
1 cup shredded Cheddar cheese

Preheat oven to 350 degrees F.
Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned. Drain any excess grease.
Remove and discard the tops and seeds of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if they do not stand upright.)
In a bowl, mix the browned beef, cooked rice, 1 cup tomato sauce, and the remaining ingredients. Spoon an equal amount of the mixture into each hollowed pepper. Pour the remaining tomato sauce over the stuffed peppers.
Bake 1 hour in the preheated oven, until the peppers are tender. During the last 10 minutes, add the cheese and let it melt.

Serves 4

4 New York strip or rib eye steaks (8 ounces each and 1 1/4 inches thick)
10 garlic gloves
1 1/2 tablespoons salt
2 tablespoons olive oil
1 tablespoon lemon juice
2 teaspoons Worcestershire sauce
1/2 teaspoon pepper

In a small bowl, mash garlic with salt to form a paste. Add the oil, lemon juice, Worcestershire sauce, and pepper; mix well.
Grill the steaks over medium-hot coats, turning once or until meat reaches desired doneness (for rare, a meat thermometer should read 140°F; medium, 160°F; well-done, 170°F).
Brush with garlic mixture during the last few minutes of cooking.

Serves: 4

1 tomato
1/2 each red, yellow, orange peppers
1 jalapeno pepper
1/2 small onion
small handful fresh cilantro leaves
1-2 cloves garlic

Place all the ingredients in a food processor and chop until the smooth but chunky. Refrigerate covered for at least 30 minutes before serving.