(from americastestkitchen.com)

Margaritas
Makes about 1 quart, serving 4 to 6

The longer the zest and juice mixture is allowed to steep, the more developed the citrus flavors in the finished margaritas. We recommend steeping for the full 24 hours, although the margaritas will still be great if the mixture is steeped for only the minimum four hours. If you?re in a rush and want to serve margaritas immediately, omit the zest and skip the steeping process altogether.

4 teaspoons grated zest plus 1/2 cup juice from
2 or 3 medium limes
4 teaspoons grated zest plus 1/2 cup juice from
2 or 3 medium lemons
1/4 cup superfine sugar
Pinch salt
2 cups crushed ice
1 cup 100 percent agave tequila, preferably reposado
1 cup Triple Sec

1. Combine lime zest and juice, lemon zest and juice, sugar, and salt in large liquid measuring cup; cover with plastic wrap and refrigerate until flavors meld, 4 to 24 hours.

2. Divide 1 cup crushed ice between 4 or 6 margarita or double old-fashioned glasses. Strain juice mixture into 1-quart pitcher or cocktail shaker. Add tequila, Triple Sec, and remaining crushed ice; stir or shake until thoroughly combined and chilled, 20 to 60 seconds. Strain into ice-filled glasses; serve immediately.

VARIATION:
Fresh Pineapple Margaritas
Peel and core 1 small ripe pineapple (about 3 1/2 pounds); cut half of pineapple into rough 2-inch chunks (reserve remaining half for another use). Puree in workbowl of food processor fitted with steel blade until smooth and foamy, about 1 minute. Follow recipe for Fresh Margaritas, omitting zest and steeping process, reducing lemon and lime juices to ? cup each, and adding 1/2 cup pureed pineapple to juice mixture.

Fresh Raspberry Margaritas
To make strawberry margaritas, substitute an equal amount of hulled strawberries for the raspberries.

Follow recipe for Fresh Margaritas, omitting zest and steeping process and pureeing 1 cup fresh raspberries, lime and lemon juices, sugar, and salt in workbowl of food processor fitted with steel blade until smooth. Strain mixture into pitcher or cocktail shaker; continue with recipe, reducing Triple Sec to 1/2 cup and adding 1/2 cup Chambord (or desired raspberry liqueur) to juice and tequila mixture in pitcher.


Classic Fajitas

Serves 8
The ingredients go on the grill in order as the fire dies down: steak over a medium-hot fire, vegetables over a medium fire, and tortillas around the edge of a medium to low fire just to warm them. (Alternatively, the tortillas can be wrapped together in a clean, damp dish towel and warmed in a microwave oven for about 3 minutes at full power; keep them wrapped until you?re ready to use them.) Flank steak is best when cooked rare or medium-rare at most. Because flank is a thin cut, it is very important for the meat to rest after it comes off the grill. Make sure to cover the grilled but unsliced flank steak with foil; it will take you at least 10 minutes to get the vegetables and tortillas ready. If you can find skirt steak , it can be grilled just like flank steak.

1 flank steak (about 2? pounds)
1/4 cup lime juice
Salt and ground black pepper
1 very large onion, peeled and cut into 1/2-inch rounds
2 very large red or green bell peppers, prepared following illustration at right
16 flour tortillas (each 10 to 12 inches in diameter)
1 recipe Chunky Guacamole
1. Light a large chimney starter filled with hardwood charcoal (about 2 1/2 pounds) and allow to burn until all charcoal is covered with layer of fine gray ash. Spread coals evenly over bottom of grill for medium-hot fire. . (If using gas grill, preheat grill with all burners set to high and lid down until grill is very hot, about 15 minutes.) Scrape cooking rack clean with wire brush.

2. Generously sprinkle both sides of steak with lime juice and salt and pepper to taste. Grill steak over coals until well seared and dark brown on one side, 5 to 7 minutes. Flip steak using tongs; continue grilling on other side until interior of meat is slightly less done than you want it to be when you eat it, 2 to 5 minutes more for medium-rare (depending on heat of fire and thickness of steak). (If using gas grill, grill steak, covered, until well seared and brown, 4 to 6 minutes. Flip and continue grilling another 2 to 5 minutes.) Transfer meat to cutting board; cover loosely with foil, and let rest for 10 minutes.
3. While meat rests and charcoal fire has died down to medium or gas burners have been adjusted to medium, grill onions and peppers, turning occasionally, until onions are lightly charred, about 6 minutes, and peppers are streaked with grill marks, about 10 minutes. Remove vegetables from grill and cut into long, thin strips; set aside. Arrange tortillas around edge of grill; heat until just warmed, about 20 seconds per side. Wrap tortillas in towel to keep warm and place in a basket.

4. Slice steak very thin on bias against grain; adjust seasonings with additional salt and pepper. Arrange sliced meat and vegetables on large platter; serve immediately with tortillas and guacamole passed separately.