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Recipes

Thai Chicken Curry Soup

Thai Chicken Curry Soup

1.5 lb. petite gold potatoes, quartered

2 tbsp, butter + olive oil

½ Vidalia onion, finely chopped

1 cup shredded carrots

1 red bell pepper, chopped

4 oz. Thai seasoning paste (ginger, cilantro, garlic, lemongrass)

1 tbsp, fresh ginger, minced

1 pkg, mushrooms, quartered

1 heaping Tbsp. Baby Duck Ranch Currying Flavor Curry Seasoning

2 cups chicken stock

1 rotisserie chicken, deboned and shredded

3 cans coconut milk

4 tbsp brown sugar

1 tsp. red curry paste

salt to taste

1 cup snap peas

Fresh cilantro for serving

Instructions

Par-boil 1.5 lb. quartered petite gold potatoes.

Melt butter and a splash of oil in a Dutch oven pot. In pot sauté mushrooms, (salting) then remove. To the pot add more butter and oil and onion, red pepper, both chopped. Add Thai seasoning paste, fresh minced ginger, & shredded carrots. Salt again and sweat until soft and fragrant. Add 1 heaping Tbsp. of the curry seasoning, red curry paste and juice of 1 lime. Pour in the chicken stock. Add the potatoes, brown sugar, coconut milk.

Simmer for 20-30 minutes, adding the pre-cooked chicken towards the end to warm it up. Add salt to taste. Take pot off heat. Stir in snap peas.

Serve with cilantro and lime wedges.

Prime Rib

Prime Rib:

1 - 3 or 4 bone-in standing rib roast, preferably from the loin end

Canola oil, to coat roast

1 packet of Baby Duck Ranch Prime Rib Rub

For the ajus:

1 cup bottled water

1 cup red wine

4 fresh sage leaves

pinch white pepper

Directions:

(Optional) Smoke before roasting: Preheat smoker to 225 - 230 degrees. Add hickory or pecan wood chips to smoker. Rub roast and bones with canola oil. Coat liberally with Baby Duck Ranch Prime Rib Rub. Insert an oven-safe meat thermometer into the thickest part of roast set to 118 degrees. Place roast into the smoker and roast until internal temperature reaches 118 degrees (around 3 to 3 1/2 hours depending on your smoker) Remove from smoker and cover with sheets of foil and a towel until it reaches 130degrees. It will take a while. Turn the oven up to 500 degrees. Do not take out the thermometer until after the final resting. Take off towels and foil. Place the roast back into the preheated 500 degree oven for about 10 minutes or until you’ve achieved your desired crust. Remove and cover loosely with foil and rest again for 20-30 mins depending on the size of the roast and how hot it is. This produces a medium rare quality…(juices will look rare, that’s normal - it’s prime rib! Do not overcook!) Transfer roast to a cutting board. Now you can remove the probe, slice and serve.

Not smoking? Set oven temp to 350 degrees. Place roast in a roasting pan, rub roast and bones with canola oil. Coat liberally with Baby Duck Ranch Prime Rib Rub. Insert a probe thermometer into the center of the roast and set it to 118 degrees. Put in the oven and turn the oven down to 200 degrees and roast until the internal temperature is achieved. Remove the roast and cover with heavy-duty foil and a couple of dish towels. Turn the oven up to 500 degrees. Allow the roast to rest until an internal temperature of 130 degrees is reached. It will take a while. Do not take out the thermometer until after the final resting. Take off towels and foil. Place the roast back into the preheated 500 degree oven for about 10 minutes or until you’ve achieved your desired crust. Remove and cover loosely with foil and rest again for 20-30 mins depending on the size and how hot it is. This produces a medium rare quality…(juices will look rare, that’s normal - it’s prime rib! Do not overcook!) Transfer roast to a cutting board. Now you can remove the probe. Slice and serve.

For the ajus:

Remove the meat from the roasting pan and put on a cutting board saving all juices to add back to pan. Degrease the juices in the roasting pan pan by placing the pan over medium heat (don’t use glass) and scrapewith a flat wooden spatula until all the bits (Kitsie Kitsie in Greek) are off the bottom of the pan. When jucies are simmering, add 1 cup of water and 1 cup red wine (any full body red). Reduce by half. Roll the sage leaves in between your palms to release the flavors and aroma and drop into pan. Simmer for another minute. Stir taste for seasoning. Add a pinch of white pepper and more Baby Duck Ranch Prime Rib Rub if needed. Strain and serve on the side.

Pulled Pork BBQ Sandwich

Pulled Pork BBQ Kit

Baby Duck Ranch Pulled Pork Brine:

Largepot

2 quarts bottled water

1 pkg Baby Duck Ranch Pulled Pork Brine

4 cups ice

6 - 8 lb. pork butt/shoulder

extra cold water to cover

Baby Duck Ranch Pulled Pork Rub

Baby Duck Ranch Wild bills BBQ Sauce recipe:

Yellow mustard

1 cup ketchup

1 cup broth

2 oz. white wine (optional)

1 oz Butter

Directions for Baby Duck Ranch Pulled Pork Brine: The night before smoking, in a large pot, mix entiere packet in 2 quarts bottled water and heat on high just till dissolved. Take off the heat and cool to room temperture. Add 4 cups ice and place your cold 6 - 8 lb. pork butt/shoulder into the pot of icy brine. Place in the coldest part of your refridgerator or in leak proof glass or plastic container. Add water to cover completely. See Part II packet for next step.

Directions Baby Duck Ranch Pulled Pork Rub: Rub on all sides of an already-brined pork butt/ shoulder. Rub yellow mustard over roast. Sprinkle on more rub, if you like. Place in smoker, preheated to 225 degrees. Smoke 14 hours if roast is boneless, 16 hours if roast has a bone. Next place on a rack with 1/2” water in a slow cooker on Low for 6-8 hours. Twist with a large fork to determine if it will pull easily. It should break apart effortlessly. If not, leave it a while longer.

Directions Baby Duck Ranch Wild bills BBQ Sauce: In a medium saucepan add 1 cup ketchup, 1 cup broth & 2 oz. white wine (optional) to the mix. Bring to a gradual simmer. Simmer on low for 1 hour, reducing by ⅓. Stir occasionally to keep from sticking. Cool and add 1 oz butter to give it shine. Serve on pulled pork, ribs, chicken or any barbequed meat. Keep finished sauce in the refrigerator for 1 week. Makes 7 oz

    • ‘a cow , a pig, and a chicken walk into a BBQ - the end’

Fajitas

Fajitas:

1 1/2 pounds meat flat iron steak or skirt steak

8 (8-inch) tortillas

1 packet Baby Duck Ranch Fajitas Marinade

1/4 cup olive

1/4 cup lemon juice

1 garlic clove, smashed

hot sauce

1 medium onion, halved and sliced lengthwise into rings

Clean, seed and julienne:

1 red bell pepper

1 yellow bell pepper

2 jalapeños

2 pablanos

It is easier than you think. Just work together and you will be amazed!

In a heavy ‘duty’ - Scotty's voice… resealable plastic bag, combine the olive oil, lemon juice, whole one batch packet of Baby Duck Ranch Fajitas Marinade, a dash or two of hot sauce, and the meat. We use flat iron steak. It works really well. Seal and toss the bag around to coat. Marinate in the coldest part of the refrigerator overnight away from salad stuff. Even better for 2 days; turning and massaging every 6-8 hours.

Save the Baby Duck Ranch Fajitas Marinade!

Chef 1: Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill. DO NOT discard the marinade. (Use it to cook peppers in.) Cook flat iron steak 3-5 minutes on each side, depending on the desired doneness and how hot the grill is. Remove, cover with foil and let rest for 10 minutes.

Chef 2: Lightly toast tortillas on a cast iron griddle with a pinch of salt to keep from sticking.

Chef 1: After resting, slice meat across the grain, ‘on the bias’. It should be just a bit under done than the way you like it because you will add it to the veggie pan to present at the table while sizzling.

Chef 2: For the onions & peppers, saute with olive oil and butter in a large cast iron frying pan. Saute and caramelize the onions first, sprinkling with 1 Tbs sugar, salt & pepper. Remove and set aside. Add peppers to the pan with 1 Tbs sugar, salt & pepper also. Add the leftover Baby Duck Ranch Fajitas Marinade. (We are talking about Flavor Ranch!) Add more oil and butter, if needed.

Chef 2: When peppers are slightly soft and slightly caramelized,  and add the onions back in and stir together. Chef 1 will add sliced meat to this pan so if there are too many veggies put some aside for later.

Chef 2: Add sliced meat to veggies cast iron pan and put it on a table trivet while still sizzling.

Serve fajitas with sour cream, lime wedges, salsa, pico de gallo, avocado, guacamole, shredded cheese.

Makes 8-10 mouth-watering fajitas!


Slow Cooker Carnitas/ Shredded Beef

Slow Cooker Carnitas/ Shredded Beef

4 lb. pork butt roast or beef chuck roast

Baby Duck Ranch Carnitas Rub

2 jalepenos, sliced into rings

3-4 Cups beef broth

Instructions

Season chuck roast with Baby Duck Ranch Carnitas Rub over entire roast.

Place in crock pot set on medium low.

Add more Baby Duck Ranch Carnitas Rub on top if needed.

Spread out the sliced jalepenos on top of the roast.

Solwly and carefully add 3-4 cups beef broth down the side so as not to wash off the seasoning. Do not immerse the roast. Leave ¼ exposed

Replace lid and set your crock pot to slow cook 8-9 hrs depending on how your cooker works.

When fork tender, let rest, remove from liquid and reduce liquid while meet rests.

Shred and serve on taco shells with all your favorite taco toppings.

Nacho Mamas

Nacho Mamas

1 lb. ground beef

1 packet Baby Duck Ranch Taco Seasoning

3/4 cup water

Bag of tortilla chips

1 can black beans, drained

1 small jar salsa

1 container of guacamole

1 tomato, chopped

1 lb. Mexican blend cheese, shredded

Preheat oven to 350 degrees.

Brown ground beef in large skillet on medium-high heat. Drain fat. Stir in entire packet of Baby Duck Ranch Taco Seasoning and 3/4 cup water. Bring to boil. Immediately reduce heat and simmer 5-10 minutes until thickened, stirring occasionally.

On baking sheet spread out chips. Top with meat, beans, salsa, guacamole, tomato, and then cheese. Finish with a sprinkling of salt. Bake for 25-30 minutes until cheese is slightly browned and bubbly.

Serve with chopped cilantro, lime wedges, sour cream and hot sauce.

You can also switch out the ground beef for my Carnitas!

Ole! These are Nacho Mama’s Nachos!

Jamaican Me Crazy Jerk Chicken

Jamaican Me Crazy Jerk Chicken

4-6 chicken pieces soaked in buttermilk overnight.

All purpose flour

Baby Duck Ranch Jamaican Me Crazy, Jerk Seasoning

2 cups neutral oil, such as canola, vegetable, or peanut oil.

Preheat oven to 350 degrees

Season the chicken with Baby Duck Ranch Jamaican Me, Crazy Jerk Seasoning. Coat each piece in flour. Dust off excess.

Heat the olive oil and 1 tablespoon of the butter in a skillet over medium-high heat. Once the pan is hot, add the chicken and sear it for 4-5 minutes/side or until dark golden brown. Take the chicken out of the pan, place on baking sheet, place in oven until internal temperature reaches 170 degrees, about 45 minutes. Remove and rest for 10 minutes.

Season with extra Baby Duck Ranch Jamaican Me Crazy, Jerk Chicken Seasoning, if needed.

Serve with rice and fried plantains.

Add a little bit of chopped parsley to finish it off.

Julie’s Award Winning Chili

Julie’s Award Winning Chili

3-4 lb. chuck roast, cut into 1” chunks

Baby Duck Ranch Chili Rub

2 Tbsp. olive oil

2 Tbsp. butter

Half 1 onion, chopped

1 large can tomato juice

2 poblano peppers

2 jalapenos

1 red bell pepper

1 can black beans

1 can ranch chili beans

1 can stewed chopped tomatoes

1 fresh tomato, chopped

1 Tbsp. sugar

Fire roast all the peppers on a flame, gas stove or grill. (Or rub olive oil on peppers, place on a baking sheet and roast in oven at 400-450 degrees until peppers are charred and skin is peeling.)

Steam in storage bag or covered container. These will cool and soften while you prepare the rest.

In a Dutch oven or stew pot, sweat chopped onions in oil & butter. When done, remove and set aside.

Season chuck roast chunks liberally with Baby Duck Ranch Chili Rub and add to pot. Brown all sides. Drain fat. Add large can tomato juice. Peel, seed and chop the peppers.

Add the onions, peppers, beans, tomatoes and sugar. Simmer 2 hours until meat is tender. Taste & add more Baby Duck Ranch Chili Rub and a little salt, if needed.

Mostaccioli

Mostaccioli

1 lb. ground sausage

Baby Duck Ranch Thatsa Italian Seasoning

1 lb. mostaccioli or penne pasta, cooked under al dente

16 oz. jar pasta sauce

1 lb. mozzarella, shredded

8 oz. parmesan, shredded

1 Tbsp. fresh parsley, chopped

Preheat oven to 350 degrees.

In a skillet brown and cook sausage, seasoning generously with Baby Duck Ranch Thatsa Italian Seasoning. Drain meat when done. Meanwhile cook the pasta till under al dente, as it will finish cooking in the oven.

To a large bowl add meat, pasta, sauce, and half of the cheeses. Mix well.

Pour into a deep 9x13 casserole dish. Top with rest of the cheeses. Sprinkle with Baby Duck Ranch Thatsa Italian Seasoning over top of the casserole.

Cover with lid or foil and bake for 45 minutes. Uncover and sprinkle on the parsley. Bake for 10 more minutes, or until cheese is slightly browned and sauce is bubbly.

Chicken Marsala

Chicken Marsala

4 Chicken thighs

Baby Duck Ranch Fried Chicken Rub

1/2 teaspoon garlic powder

Flour for dredging

2 tablespoon olive oil

6 tablespoons butter divided

16 ounces cremini mushrooms sliced fairly thin

2 large clove garlic minced 1.5 cup marsala wine  

1 cup heavy/whipping cream

Preheat oven to 350 degrees

Cut the chicken breasts in half lengthwise to make 4 thinner cutlets. Season the chicken with Baby Duck Ranch Fried Chicken Rub. Coat each piece in flour. Dust off excess.

Heat the olive oil and 1 tablespoon of the butter in a skillet over medium-high heat. Once the pan is hot, add the chicken and sear it for 4-5 minutes/side or until golden. Take the chicken out of the pan, place on cookie sheet, place in oven until internal temperature reaches 170 degrees, about 45 minutes. Rest for 10 minutes.

Add the remaining butter and mushrooms to the skillet and cook them for 3-5 minutes, stirring occasionally, until browned.

Add the minced garlic and marsala wine to the skillet and let it bubble for 2-3 minutes.

Add the cream to the skillet, and then add the chicken back in. Cook for another 4-5 minutes until the chicken is cooked through and the sauce has thickened up a bit. Season with extra Baby Duck Ranch Fried Chicken Rub, if needed. Add a little bit of chopped parsley to finish it off.

Greek Chicken

Better Than Ya-ya’s Greek Chicken

This is so, so easy, they’ll think you used an old Greek recipe!!!

4-6 chicken thighs4

2 lbs. of potatoes, your choice. 

½ cup olive oil

Juice of 2 lemons.

Baby Duck Ranch It’s All Greek To Me Seasonoing

Parsley, finely copped

For the marindade, pat dry, then season chicken thighs, bottom first then top, with Baby Duck Ranch It’s All Greek To Me Seasoning. Put in storage container or leak proof bag. Add a splash of olive oil and a squirt of lemon juice to moisten. Massage marnade into the thighs and chill for 2-4 hours or overnight in fridge on bottom shelf.  Turn halfway through marinade.

When ready to roast, Set oven to 325 degrees.

2 lbs. of potatoes, your choice.  Scrub and cut the potatoes in to ½ in thick wedges. Put wedges into the roasting pan.

Drizzle ¼ cup olive oil drizzled over potatoes. Drizzle juice of 1 lemon over potatoes. Season all over with Baby Duck Ranch It’s All Greek To Me Seasonoing. Sprinkle liberally. Mix and spread potatoes evenly in the roasting pan.

Remove chicken thighs from marinade container Mix another ¼ cup olive oil and juice of 1 lemon and brush liberally the thighs, top and bottom.

Place thighs so they will cook evenly with the fatter thighs at the corners, all pieces skin side up.

Place roaster in oven for 1 hour and turn the chicken half-way through.

When chicken is done, golden brown and about 170 degrees internally, remove and set aside lightly covered with foil to keep warm.

Turn oven to 425 degrees.

Put potatoes back in for another 20 - 30 mins turning with spatula every 10 mins till they look golden brown and the juices thicken a little.

Remove, plate and garnish with fresh finely chopped parsley.

OPA!!!

Chicken Enchiladas

Julie’s Chicken Enchiladas

10 to 12 corn or flour torillas

Baby Duck Ranch Enchiladas Rub

1 rotisserie chicken, shredded
1 T olive oil

1 T butter
1 large onion, diced
1 large can red/green enchilada sauce
3 cups grated Cheddar-Jack cheese, plus more if needed

Sour cream, for serving
Diced tomatoes, for serving
Chopped fresh cilantro, for serving
Lime wedges, for serving

Preheat oven to 350 degrees

Place shredded chicken in a large bowl. Sprinkle lots of Baby Duck Ranch Enchiladas Rub and mix till chicken is well coated.

Melt butter and olive oil in skillet, cook onions until deep golden brown and caramelized, 4 to 5 minutes; set them aside on a plate. Drain oil. Pour the enchilada sauce into the skillet and reduce the heat to low, allowing it to warm through. Add caramelized onions.
To assemble the enchiladas: Pour half of the sauce and cheese into the chicken and mix. Into each tortilla scoop chicken mix. Roll it up tightly, then place it seam-side down in the casserole dish. Repeat with the rest of the tortillas. Pour the rest of the sauce over the enchiladas, then sprinkle on the rest of the cheese. Top with a sprinkling of Baby Duck Ranch Enchiladas Rub.
Bake until hot and bubbly, 30-35 minutes. Let it sit for 15 to 20 minutes before serving.
Serve the enchiladas topped with a dollop of sour cream, a sprinkle of diced tomatoes, a sprinkling of cilantro and a wedge of lime.

Lousiana Seafood Boil

Seafood Boil

3 cups roughly chopped onions

1 1/2 cups roughly chopped carrots

1 1/2 cups roughly chopped celery

6 cloves garlic, peeled and smashed

3 bay leaves

2 cups distilled white vinegar

1 1/4 cups salt

1/2 cup Baby Duck Ranch Old Ranch Seafood Seasoning + more for seasoning

6 lemons, quartered

2 lb. new potatoes, quartered

1 lb. kielbasa, Portuguese, or andouille sausage

2 lb. shrimp (10 shrimp per pound), peeled and deveined

2 lb. crab legs

1 lb. corn on the cob, cut into small cobs

1 bunch fresh parsley, chopped

Slice the sausage and fry in a pan, and cook till done. Set a 12-quart stockpot with 2-gallons of water over a high heat and bring to a boil. Add the first 10 ingredients to the pot. Squeeze the lemon quarters into the pot, placing the lemon rinds and pulp in the mixture as well. Once the water boils, cook for 20-25 minutes, till potatoes are fork-tender, allowing the flavors to blend.

Liberally sprinkle the shrimp, crab and corn with Baby Duck Ranch Old Ranch Seafood Seasoning, then add the crab legs first for 4 minutes, and then add shrimp, corn and fried sausage to the boil and cook for 3 minutes, stirring once or twice. Turn off the fire. Extract the seafood, sausage, potatoes, & corn to a bowl, leaving rest in the pot. Spread out onto butcher paper for serving. Sprinkle fresh parsley on top. Serve with lemon wedges, sauce of your choice, white wine and breadsticks.

Perfect Pumpkin Pie

Perfect Pumpkin Custard Pie

1 recipe Basic Sweet Pie Crust, recipe follows

1 15 oz can pumpkin puree

1 cup light brown sugar

1/2 cup dark brown sugar

4 eggs, lightly beaten

1/2 cup heavy cream

1/4 cup whole milk

1/4 cup Steen's cane syrup

2 tablespoons bourbon

1 tablespoon vanilla extract

1 ¼ tsp Baby Duck Ranch Hello, Pumpkin! Pie Spice

Whipped cream, for serving

Basic Sweet Pie Crust:

8 ounces all-purpose flour, (about 1 1/2 cups plus 2 tablespoons)

1 tablespoon granulated sugar

1/4 teaspoon salt

1 stick cold unsalted butter, cut into 1/4-inch pieces

2 tablespoons solid vegetable shortening

3 tablespoons ice water

For the Crust:

Sift the flour, sugar, and salt into a large bowl. Using a pastry cutter, work in the butter and shortening until the mixture resembles coarse crumbs. Add 2 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together. Add more water, as needed, to make a smooth dough, being careful not to over-mix. Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes before using.

Preheat the oven to 375 degrees F. Lightly dust a clean surface with flour.

‍Roll the pie dough to a thickness of 1/8-inch and, working carefully, fit the rolled dough into a 10-inch deep dish pie plate. Either crimp the edges decoratively or trim the pastry so that it is even with the edge of the pie plate. Decorate the edge with leaf shapes cut from excess pastry dough, if desired. Refrigerate the shell for at least 30 minutes and up to overnight before proceeding.

Or you can just use my Baby Duck Ranch Pie Crust Mix!

For the Baby Duck Ranch Pumpkin Pie: In a large mixing bowl, combine all of the ingredients. Mix until well blended. Pour into the chilled pastry shell. Bake until the custard is set and the crust is lightly golden, 50 to 60 minutes. Let the pie cool completely before serving.

Serve with whipped cream and dust with Baby Duck Ranch Hello, Pumpkin Pie Spice.

Enjoy! 

NY Pastrami

NY Pastrami

Part I - Brine:

Three Weeks out: Mix entire bottle of Baby Duck Ranch Pastrami Kit Part I - Brine in 1/2 gallon water (bottled is best), till desolved, then 1/2 gallon ice water to cool mix. Place brisket in large food grade container. Pour brine over to cover completely. Place in coldest part of your fridge. Flip meat in brine every 3 days. After 3 weeks, it’s ready to smoke. See Part II bottle for smoke instructions.

Part II - Smoke:

Smoker Day: Preheat the smoker to 225 - 250 degrees, according to the manufacturer’s directions. Remove the brisket from the brine, and pat dry. Discard the brine. Rub yellow mustard all over the brisket. (This helps the rub to adhere.) Rub Baby Duck Ranch Pastrami Kit Part II - Rub on all sides of the brisket. Place the brisket in the smoker and smoke Smoke until internal temperature is 152 – 154 degrees, (About 4-5 hours). Then wrap in 2 layers of butcher paper and place in 275-degree oven until the brisket’s internal temperature reaches 203 – 204 degrees and a probe inserted into the flat part of the roast has no resistance, like room temperature butter, (About 2-3 hours). Remove from pan, leave in the butcher paper, place in a cooler for 1½ hours. Slice and enjoy!

This can be done in stages. We smoke it the night before a party, and finish it the day of.

Your guests will be beating down your door for more. So maybe you should keep it to yourself.

Mountain Gingerbread Cake

Mountain Gingerbread Cake (formulated for 6,000 ft.)

2 large eggs

2/3 cup mild molasses

1 pkg. Baby Duck Ranch Mountain Gingerbread Cake Mix

4 Tbsp. melted butter

2/3 cup boiling water

Preheat oven to 375 dgrees

In a large bowl, whisk eggs, add molasses, and Baby Duck Ranch Mountain Gingerbread Cake Mix until smooth. Add the melted butter and whisk until very smooth and there are no remaining sugar lumps. Temper in the boiling water, so as not to cook the egg, but be careful not to over-mix. Pour the batter into a greased & floured 9x9 square pan (or loaf pan). Place in 375 degree oven for about 30-35 minutes until middle is firm to touch, and an inserted toothpick comes out clean.

Margarita-Ranch Margarita

Margarita-Ranch Spicy Salt Rimmer

Pour mix in a lid or a plate.

Spread it out.

Moisten the rim of a frozen margarita glass with a sliced lime.

Turn glass upside down into the Baby Duck Ranch Margarita-Ranch Spicy Salt Rimmer and move around in a circle untill rim is coated.

Margarita (Recipe for 2):

Juice of 2 limes

Juice of 1 lemon

Juice of 1 orange

2 oz. Tripple Sec

2 oz. top shelf Tequila

3 tsp. agave syrup or simple syrup

Ice

Blend in a shaker, strain into a frozen margarita glass, rimmed with Baby Duck Ranch Margarita-Ranch Spicy Salt Rimmer and garnished with a lime wedge.

Andale!