When this simple man in a pair of jeans and red t-shirt strolled out to the end of the stage and lifted a margarita high into the air, his fans began to hoop and holler. They knew what was coming next.
One margarita, two margarita, three margarita, shot
Don’t worry ’bout tomorrow, leave all your sorrow out here on the floatin’ dock
When that sun lays down, we’ll be on our way
One more barefoot round, one more last chance to say
“Hey, señorita, don’t you think we need a salt and a Buffett song?”
One margarita, two margarita, three margarita, we’ll be gone
One Margarita was written by Michael Carter, Josh Thomson and Matt Dragstrem; the third single to be released from Luke Bryan’s studio album, Born Here Live Here Die Here. Some say the timing of the release was all wrong, that the song was an ode to alcohol abuse in the midst of the Covid-19 pandemic. As a fan who was screaming along to the words at his recent Farm Tour concert, I can tell you we really didn’t give a damn. The song is fun. Life is so filled with real issues, we don’t need to go looking for more. Besides, it’s nice to kick up your heels, waive your hat and just have a good time.
Luke Bryan’s Farm Tour is just that – a high energy, down home country star singing his heart out in the middle of a farm field. It was one of the most amazing shows I’ve ever seen. More than that, it was a chance to be surrounded by 20,000 country fans in my home town. These are folks that have both feet planted firmly on the ground, with a strong sense of country, duty, faith and family. You can’t get more down to earth than hanging out in pasture lands that just a few days earlier was home to a cattle ranch. Overnight it was transformed into a simple country venue.
And let me tell you, his fans were loving it.
Today is National Tequila Day – so let’s raise our glasses high! It’s also a beatiful Catholic Friday – and that calls for something special, don’t you think?
First things first. Make your favorite Spanish Rice. Keep warm until ready to serve as part of this delicous Tequila Seafood Platter.
Tequila Seafood Platter
Tequila Shrimp
3 Garlic Cloves
1 Lime
4 tablespoons Tequila
2 tablespoons Spicy Olive Oil
Pinch Cumin
Smoked Paprika to taste
2 tablespoons Lime Juice
Salt to taste
Cayenne Pepper to taste
White Pepper to taste
1 lb (16 count) Shrimp
Peel and finely mince garlic. Place in a bowl. Zest lime over the garlic. Add tequila, olive oil, cumin, paprika and lime juice. Whisk to combine. Taste, season as needed with salt and white pepper. Set aside.
Peel, devein shrimp. Tails can be left for a more dramatic presentation or removed for easier eating. Place Shrimp in a zip-lock bag. Pour tequila mixture over the shrimp, let marinate for about 30 minutes.
Once the shrimp has marinated, it’s time to cook up the Tilapia and get this platter started.
Tequila Tilapia
3 Garlic Cloves
1 Lime
4 tablespoons Tequila
Pinch Cumin
Smoked Paprika to taste
2 tablespoons Lime juice
Salt to taste
Cayenne Pepper to taste
4 Tilapia Fillets
2 tablespoons Spicy Olive Oil
Peel and finely mince garlic. Place in a bowl. Zest lime over the garlic. Add tequila, cumin, paprika and lime juice. Whisk to combine. Taste, season as needed with salt and cayenne pepper. Set aside.
Pat the fish dry, then lay out in a shallow dish. Brush with tequila mixture on both sides.
Heat a skillet over medium-high heat. Add spicy oil, swirl to coat. Fry fish for about 3 minutes or so per side, until cooked through and flakey. Move to one end of the serving platter, hold in a warm oven.
Empty marinated shrimp into the now empty skillet. Saute shrimp until cooked through, about 3 minutes per side. Transfer to serving platter opposite fish.
Serve with warm tortillas and Mexican Rice as desired. Most of all, don’t forget the One Margarita, two margarita . . .
Blessed are they who have kept the word with a generous heart
and yield a harvest through perseverance.
Welcome to Rosemarie's Kitchen 