What to do with leftover margarita mix

Two things are conspiring today to make Southwest Margarita Beef Kebabs a good thing to make for dinner tonight. One is that leftover margarita mix sitting on the counter. Cinco de Mayo was a week ago; time to use it up and I'm out of tequila. AND ... and here's the big news ... beef prices are down. I bought a pound of sirloin to make these last week and it was only about 7 bucks. What's up?

My colleague Chris Sherman tells me that beef prices for sirloin and choice have come down because the big restaurant chains switched to other cuts when prices soared. They were using hanger steaks and other less-used cuts. That move cut into the profits big time because places like Outback are HUGE beef-buyers. so prices have dropped. Interesting, eh? Anyway, take a look next time you shop. Nice to see a price break somewhere!

Time to put beef back on the menu and this recipe is a good place to start. Yeah, it seemed weird to me too but the results are fantastic!

If I don't make them tonight, I can always have a virgin margarita. Cheers.

Southwest Margarita Beef Kebabs
1 pound chuck eye, cut into 1-inch cubes
1 1/2 cup margarita drink mix
2 teaspoon salt
1 tablespoon pepper
2 tablespoon minced garlic
1 1/2 cups melted butter
3 fresh jalapeno peppers, seeded and cut into pieces
2 ears corn, cut into 8 pieces
4 to 6 skewers, depending on size

For marinade, combine margarita mix, salt, pepper and garlic in a small bowl and mix well. Place beef cubes into resealable plastic food bag. Pour margarita marinade over beef, saving 1/2 cup of the marinade. Seal the bag and turn to coat. Marinate for 1 hour in the refrigerator.

Thread beef cubes onto 4 skewers, alternating with jalapeno pepper and corn. Stir the reserved 1/2 cup margarita marinade into the melted butter and mix well. Grill beef kabobs over hot grill on oil racks for 15 minutes, basting with the butter mixture and turning frequently.

Makes 4 servings.

Source: Thatsmyhome.com