June 8th challenges us to choose. Most of us understand Name Your Poison translates into What will you have to drink. It’s an odd expression, don’t you think?
While the expression became popular in Speakeasies after prohibition, the roots go back even further. In the March 24, 1864 edition of the Daily National Republican, a publication in Washington DC, a story appeared about the latest fashion in Washington. The fashionable way to ask a party what they will take to drink was “Please nominate your poison, gentlemen”. The story made its rounds in newspapers all across the country. By 1867, writers attributed the colloquial term to the folks in Indiana, although no one knows why. The expression harkens back to the early days of the temperance movement. Once prohibition became the law of the land, to name your poison was no joke. Home brewed hooch very well might kill you. It was a crap shoot and a risk people were willing to take.
I love that Name Your Poison Day happens to fall on Tijuana Tuesday. In our house, it means something delicious from Mexico and plenty of Margaritas. While Hubby is a huge fan of our Taco-Margarita Bar featuring Cadillac Margaritas, Kiddo and I lean more toward the Strawberry variety.
As for the tacos, these “wraps” were a big hit all around. So name your poison and enjoy!
Strawberry Margaritas on the Rocks
2-1/2 cups fresh Strawberries
4 tablespoons Simple Syrup or as desired
3 oz Lime Juice
2 oz Triple Sec
4 oz Agave Tequila
Margarita Salt, for the rim
Reserve 4 strawberries for garnish. Cut the stems off remaining strawberries, place in a blender with 4 tablespoons of simple syrup. Pulse the blender a few times until a liquid with some small pieces of strawberry is achieved.
Stir the strawberry mixture together with the lime juice, orange liqueur, and tequila, then taste. Add more simple syrup a tablespoon at a time, if desired.
Cut lime in half lengthwise, Cut half into 4 wedges to use as garnish. Rub remaining half along the rim of 4 margarita glasses to moisten. Spread salt out on a small plate. Dip rims of glasses into the salt to coat.
Shake or stir the mixture with plenty of ice to chill, then pour into the salt-rimmed glasses over fresh ice. Garnish with a strawberry and a lime wedge.
Taco Lettuce Wraps
1 cup Corn
1 can Black Beans
1 cup Diced Mexican Tomatoes with Hatch Chilies
1 large Jalapeno Pepper
1/2 lb Ground Beef
1/4 lb Chorizo
2 tablespoons Taco Seasoning
2 heads Hearts of Romaine Lettuce
1 cup Mexican Blend Cheese
1/2 cup Sour Cream
Note: Canned or frozen corn both work well. If using frozen, rinse to thaw and set aside.
Drain and rinse corn, set aside. Drain and rinse black beans, set aside. Drain tomatoes, reserve 1 cup for the rice, set drained tomatoes aside. Stem jalapeno, dice pepper and set aside.
Heat a large nonstick skillet over medium-high heat. Cook and stir ground meats in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in corn, black beans, diced tomatoes, and taco seasoning. If desired, scatter some of the Jalapenos for extra heat. Bring to a simmer and cook until heated through, 10 to 12 minutes.
Cut heads of lettuce about half-way up from stem. Trim as desired, leaving the leafy portion intact. Rinse and pat dry and set aside until ready to use.
When ready to serve, rim a large platter on two sides with lettuce leaves. Place Mexican Cheese at one end, diced Jalapenos at the other. Fill center with meat mixture.
To assemble, spread a lettuce leaf with sour cream, sprinkle with cheese. Fill with meat mixture, top diced peppers as desired. Wrap leaf around filling, serve with Mexican Rice and enjoy.
Farmhouse Mexican Rice
2 cups Water
1 box Farmhouse Mexican Rice
1 cup reserved Mexican Tomatoes
1 tablespoon Butter
Place water in a saucepan with a tight-fitting lid. Add salt and seasoning mix from the box, whisk to blend.
Add rice and reserved diced tomatoes. Top mixture with butter, bring to a boil.
Reduce heat, cover and simmer for 25 minutes. Fluff and serve.