Midori Margarita aka BRAT Cocktail

It’s a brat summer while sipping this Midori Margarita!

Boozy Grilled Brats with Apples, Jalapeños and Onions

It’s not just a brat summer—it’s a Boozy Brat summer!

Watermelon French 75

Enjoy summer’s sweetest fruit with a Watermelon French 75! Cheers to summer in a glass!

Grilled Salmon with Boozy Meyer Beurre Blanc

Pair your next Grilled Salmon with this boozy Meyer Lemon Sauce - they were made for each other!

Blackberry Bourbon BBQ Ribs

Blackberry Bourbon BBQ Ribs grilled to perfection over Red Hot Jealous Devil Charcoal, served with creamy Garlic Mashed Potatoes
Drinks, Recipes
Midori Margarita aka BRAT Cocktail
Main Course, Recipes
Boozy Grilled Brats with Apples, Jalapeños and Onions
Drinks, Recipes
Watermelon French 75
Main Course, Recipes
Grilled Salmon with Boozy Meyer Beurre Blanc
Main Course, Recipes
Blackberry Bourbon BBQ Ribs

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My name is Sara Line! Wild West Viking is all about my passions in life, including travel, real estate, food, drinks, and my deep-rooted Danish traditions. Join me in my journey!

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Midori Margarita | BRAT Cocktail | Bjorn Bites & Booze
Drinks, Recipes

Midori Margarita aka BRAT Cocktail

Midori Margarita | Brat Cocktail | Bjorn Bites & Booze

Midori Margarita – aka BRAT Cocktail

It’s a brat summer while sipping this Midori Margarita! Just three simple ingredients to get your brat on: Midori Liqueur, your favorite tequila (I used Lalo) and fresh lime juice. Shake it all up in a cocktail shaker with some ice, strain, garnish and serve with a little bit of bratitude! Skål and cheers!
Prep Time 5 minutes
Course Drinks

Ingredients
  

  • 1 ½ oz Tequila (I used Lalo)
  • 1 oz Midori Liqueur
  • 1 oz lime juice, freshly squeezed
  • tajin for tim
  • lime wedge for garnish

Instructions
 

  • Moisten the rim of the glass with a lime wedge and roll in tajin
  • Add tequila, Midori and lime juice to cocktail shaker, add ice and shake until well chilled
  • Strain into margarita glass and garnish with a lime wedge
Keyword Brat, Brat Cocktail, Margarita Recipes, Margaritas, Midori Margarita
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Boozy Grilled Brats with Onions, Jalapenos and Apples | Bjorn Bites & Booze
Main Course, Recipes

Boozy Grilled Brats with Apples, Jalapeños and Onions

Boozy Grilled Brats | Bjorn Bites & Booze

Boozy Grilled Brats with Apples, Jalapeños and Onions

These brats were grilled to perfection over red-hot Jealous Devil Charcoal on the Big Green Egg. Chopped onions, fresh jalapeños, and apples sizzled in a white wine bath, letting the brats soak up all that flavor. Then, a quick sear over direct heat for those perfect grill marks. Serve them up in a bun, piled high with the wine-soaked onions, jalapeños, apples, and a generous dollop of Herbst’s Spicy Pub Mustard. These are next-level brats!
Prep Time 15 minutes
Cook Time 20 minutes

Ingredients
  

  • 6 Bratwurst
  • 2 tbsp unsalted butter
  • 1 yellow onion, diced
  • 1 Granny Smith apple, cored and diced
  • 2 jalapeños, seeded and diced
  • 1 ½ cups white wine

Instructions
 

  • Preheat grill to 400℉, direct heating
  • Place cast iron skillet on grill to preheat.
  • Add butter to cast iron skillet, and melt
  • Add onions and apples to skillet, and cook for about 10 minutes.
  • Add jalapenos, brats and wine. Braise brats in skillet for about 10 minutes, turning halfway.
  • Remove brats, and place directly on the grill, sear on both sides. Allow the onion, jalapeño and apple mixture to continue simmering.
  • Remove brats, and onion/jalapeño/apple mixture from grill. Toast buns slightly, then add brats, top with onion/jalapeño/apple mixture, Garnish with fresh jalapeño slices, and your favorite dijon/pub mustard.
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Watermelon French 75 | Bjorn Bites & Booze
Drinks, Recipes

Watermelon French 75

Watermelon French 75 | Bjorn Bites & Booze

Watermelon French 75

Enjoy summer's sweetest fruit with this Watermelon French 75! This refreshing cocktail blends the sweetness of watermelon with the sparkle of Champagne, making it the perfect sipper for hot summer days! I chose Empress Elderflower Rose Gin for its delicate floral notes that perfectly complement the fresh watermelon juice. It's light, bubbly, and just as delightful as the class French 75. Cheers to summer in a glass! Skål and cheers!
Prep Time 10 minutes
Course Drinks
Servings 4 cocktails

Ingredients
  

  • 2 cups watermelon, cubed
  • 1 ½ oz Gin (I used Empress Elderflower Rose Gin)
  • ½ oz lemon juice, freshly squeezed
  • ½ oz simple syrup
  • 2 oz Champagne (or Prosecco)
  • Fresh slice of watermelon for ganish

Instructions
 

Watermelon Juice

  • Place cubed watermelon in a blender and blend until smooth (30 seconds)
  • Strain watermelon mixture in a fine mesh strainer, discard solids
  • Place watermelon mixture in a pitcher.

Make Cocktail

  • Add ice to a cocktail shaker, then add ingredients. Add 1 ½ oz of the fresh watermelon juice, gin, lemon juice, simple syrup, and shake for 10-15 seconds.

Assemble Cocktail

  • Strain mixture from cocktail shaker into a chilled champagne flute. Fill about halfway with watermelon mixture.
  • Top off with Champagne/Prosecco.
  • Add watermelon garnish, and serve!
Keyword Cocktail recipes, Cocktails, Summer Cocktails, Watermelon French 75
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Grilled Salmon with Boozy Meyer Beurre Blanc | Bjorn Bites & Booze
Main Course, Recipes

Grilled Salmon with Boozy Meyer Beurre Blanc

Grilled Salmon with Boozy Meyer Beurre Blanc | Bjorn Bites & Booze
Grilled Salmon with Boozy Meyer Beurre Blanc | Bjorn Bites & Booze

Grilled Salmon with Meyer Lemon Beurre Blanc

Pair your next grilled salmon with this boozy Meyer Lemon Sauce – they were made for each other! Using Jealous Devil Charcoal and a cedar plank from Whole Foods ensures a perfect cook every time! Seasoned the salmon with my favorite Citrus & Herbs seasoning from Big Green Egg. For the sauce, just a couple of simple ingredients like shallots, garlic, Meyer lemon juice and zest, salt, pepper and of course white wine. Ladling this silky smooth sauce over a perfectly grilled salmon is almost as satisfying as eating it! Plus it’s fun to say “Beurre Blanc”!
Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course

Ingredients
  

  • 2-3 Salmon Fillet
  • 1 tbsp BGE Citrus Herb
  • 1 tbsp Olive Oil
  • 1 lemon, sliced

Meyer Lemon Beurre Blanc

  • 1 Meyer Lemon, freshly squeezed and zested
  • ¼ cup white wine
  • 1 shallot, chopped
  • 8 tbsp unsalted butter, cut into 16 pieces
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Instructions
 

Grill Salmon

  • Prepare and heat grill to 350° for direct heat
  • Soak cedar plan for 30 minutes prior to grilling

Prepare Beurre Blanc

  • Add lemon juice, wine and shallots to sauce pan, over medium heat, and reduce.
  • Remove from heat, add half of the butter. Whisk to combine
  • Add remaining butter, and lemon zest, and whisk until smooth
  • Add salt & pepper to taste. Serve over grilled salmon
Keyword Grilled Fish, Grilled Salmon, Parsley Beurre Blanc Sauce, Salmon Recipes
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Lake Isabelle | Colorado
Colorado Hikes, Colorado Life

An Amazing Hike to Lake Isabelle and Long Lake

October 5, 2023

Embarking on a cold and windy, yet incredible hike up to Lake Isabelle and Long Lake was an adventure to remember. Covering over 7 miles and reaching elevations of 11,000 feet, we experienced a mix of sun, snow, and the lingering beauty of fall colors. This trail is one of my favorites, offering breathtaking views of majestic mountains at every turn.

Despite encountering icy rain and light snowflakes as we neared the lake, we braved the elements to take in the stunning scenery. This hike truly has it all: serene lakes, cascading waterfalls, enchanting meadows, lush forests, and awe-inspiring mountain views. While we had hoped to spot moose, we were delighted by the presence of chipper birds and a couple of mule deer.

The trail conditions were excellent and well-marked. As always, it’s essential to come prepared with various layers to handle unpredictable weather, along with a hat, water, and snacks. In summer, don’t forget bug spray and sunscreen. Trekking poles can be very helpful, and depending on the season, snowshoes and/or spikes might be necessary. The elevation gain is just over 650 feet, but remember, you’re starting at an elevation of 10,300 feet.

Consider packing a picnic lunch to enjoy by the lake—the views are absolutely mesmerizing. Happy hiking!

In the fall/winter, the upper parking lots are closed, so this will add another mile or so before you get to the trailhead. In the spring/summer, you’ll need to make a reservation to get into the park, as there are timed entries. Click here for more information!

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Main Course, Recipes

Blackberry Bourbon BBQ Ribs

Blackberry Bourbon BBQ Ribs | Bjorn Bites & Booze
Blackberry Bourbon BBQ Ribs | Bjorn Bites & Booze

Grilled Ribs with Blackberry Bourbon BBQ Sauce

Mouthwatering ribs grilled to perfection over Red Hot Jealous Devil Charcoal, accompanied with a Blackberry Bourbon BBQ Sauce and creamy Garlic Mashed Potatoes. The secret weapon? Fire & Smoke’s Windy City BBQ rub, packing a flavorful punch with its spice blend – and impressively, zero sugar! The sauce was a standout, blending Blackberry jam, bourbon, honey, lime juice, and spices into a tangy masterpiece. The ribs? Juicy and irresistibly delicious. Just a kiss of smoke from Jealous Devil Smoke wood blocks. Topped off with fresh blackberries, parsley, and lime slices, this rib recipe is a definite keeper!
Prep Time 30 minutes
Cook Time 4 hours 30 minutes
Course Main Course
Cuisine American
Servings 8

Ingredients
  

Ribs

  • 2 slabs of baby back ribs (membrane removed)
  • ½ cup apple cider or water (to spritz the ribs while cooking)

Grill Rub

  • Olive Oil
  • 2 tbsp Fire & Smoke Windy City BBQ rub

Blackberry Bourbon BBQ Sauce

  • ½ cup Blackberry Jam
  • ¼ cup ketchup
  • 2 tbsp fresh lime juice
  • 2 tsp fresh lime zest
  • ½ cup Bourbon
  • ¼ cup brown sugar
  • 1 tsp fresh ginger, grated (or substitute ground ginger)
  • 2 cloves garlic, minced (or substitute 1 tsp garlic powder)

Instructions
 

Prepare Ribs

  • Prepare grill (I use the Big Green Egg) for indirect cooking, and use Jealous Devil Charcoal for even, clean grilling. Heat grill up to 225 degrees, add a smoke block (from Jealous Devil) to give a little kiss of smoke while the ribs are grilling
  • Remove membrane (silver skin) on ribs
  • use olive oil as binder and rub all over the ribs
  • generously use your favorite rib rub (I used Fire & Smoke's Windy City BBQ rub), and rub all over the ribs.
  • Once grill is at temperature and ribs have been rubbed, set the ribs on the grill and let the Big Green Egg do its work.
  • Cook ribs, low and slow for 2-3 hours
  • Wrap ribs in butcher paper, and return to grill for another hour
  • Unwrap, and toss butcher paper. Return ribs to grill, and brush with the Blackberry Bourbon BBQ Sauce. Grill for another 30 minutes.

Make Blackberry Bourbon BBQ Sauce

  • Add all ingredients in a sauce pot, mix well, and heat to a slow boil. Let it simmer for about 15 minutes. Remove from heat until ready to use.
Keyword Blackberry Bourbon BBQ Sauce, Grilled Ribs, Ribs
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Main Course, Recipes

Spicy Red Wine Pork Belly Bites

Spicy Red Wine Pork Belly Bites | Bjorn Bites & Booze

Spicy Red Wine Pork Belly Bites

Spicy Red Wine Pork Belly Bites served with Roasted Honeynut Squash purée grilled over red hot Jealous Devil Charcoal.
These smoked pork belly bites were marinated overnight in a spicy and sweet concoction. Place on the grill, low and slow. After they have grilled for 1-2 hours, then turn them in a spicy, caramelized red wine sauce. What can be better than Boozy bites? Serve and enjoy immediately.
Prep Time 1 day
Cook Time 3 hours
Course Main Course

Ingredients
  

  • 2 lbs pork belly, cut into 2-inch squares
  • ¼ cup brown sugar
  • ¼ cup kosher salt
  • 1 tsp smoked paprika
  • ½ tsp cayennne
  • ¼ tsp red pepper flakes
  • 1 cup orange juice
  • ¾ cup red wine (cabernet sauvignon, pinot noir)
  • ¾ cup white sugar

Instructions
 

Prepare Pork Belly (24 hours in advance)

  • Prepare pork belly by score the fat side with a knife in a crosshatch pattern.
  • Mix the salt, brown sugar, smoked paprika and cayenne together in a small bowl. Then rub all over the pork belly. Wrap the pork belly tightly with plastic wrap and refrigerate overnight.

Instructions

  • Prepare and heat grill to 225℉.
  • Unwrap the pork belly. Cut into 2" squares and place on indirect heat. Grill for 1½-2 hours until the bites start to form a nice bark.
  • Transfer the pork belly bites to a disposable aluminum pan and add orange juice, and honey. Stir to evenly coat the cubes of pork belly bites.
  • Cover with foil, and return aluminum pan to the grill for another 30-60 minutes until the meat reaches 200℉.
  • While the pork belly is grilling back on the grill, begin preparing the red wine caramel sauce.
  • Add the red wine to a saucepan and reduce by half over medium heat. About 10 minutes.
  • Add ¾ sugar in an even layer in a large non-stick pan over medium heat. Heat sugar, watch it, but don't stir. When the sugar begins to melt, use a spatula to slowly stir the sugar into the melted sugar until all of the sugar has melted and is golden brown.
  • Slowly, very slowly, add the hot reduced wine, stirring until the sauce turns into a rich caramel.
  • Add the pork belly bites into the caramel sauce, turning them until all sides have been fully coated.
  • Serve and enjoy immediately!
Keyword Grilled Pork, pork belly, Pork Recipes
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Goat Cheese & Mango Steak Bites | Bjorn Bites & Booze
Appetizers, Recipes

Goat Cheese & Mango Steak Bites

Goat Cheese Mango Steak Bite | Bjorn Bites & Booze

Goat Cheese & Mango Steak Bites

Grilled over red hot Jealous Devil Charcoal featuring W Sauce! Mango, goat cheese and mint wrapped up in a beautiful seasoned flank steak. This delicious, elegant and stunning appetizer needs to be on your appetizer rotation for your next gathering. One of the benefits is that you an make it in advance! Marinated in W Sauce for at least one hour, then grilled to perfection over clean burning Jealous Devil Charcoal. Combine creamy goat cheese with W Sauce and finely chopped mint. A smooth layer of the goat cheese mixture on a thinly cut strip of flank steak rolled up with a thinly cut piece of mango, then topped off with a sprig of mint.
Prep Time 1 hour 30 minutes
Course Appetizer

Ingredients
  

  • 1 flank steak (1½ – 1¾ lbs)
  • 1 tbsp olive oil
  • Kosher salt
  • Freshly ground pepper
  • cup W Sauce
  • 1 tbsp milk
  • 1 tbsp W Sauce
  • ½ cup creamy goat cheese (4-5 oz)
  • ¼ cup mint, chopped finely
  • 30 small mint leaves
  • 1 fresh mango, julienne

Instructions
 

  • Trim flank steak. Pat dry, rub with oil, and sprinkle with salt and pepper. Place in ziplock bag and add the W Sauce. Marinate for at least one hour.
  • Prepare grill, heat to 450℉
  • Remove the steak from the bag and remove excess marinade. Oil the grates, place the steak on the grill. Grill until internal temperature reaches 125℉ (for rare). Let it rest for at least 30 minutes. Then slice thinly against the grain.
  • Combine goat cheese, milk and W Sauce in a small bowl, and mix until creamy. Add chopped mint, and mix in.
  • Spread thin layer on one of the thin strips of grilled steak, lay 1 piece of julienned mango, and roll up the steak into a tight roll. Add 1 piece of mint to garnish on the steak roll.
  • (These can be made ahead of time)
Keyword elegant appetizers, Grilled Appetizers, grilled steak, steak recipes
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Cactus Prickly Pear Margarita | Bjorn Bites & Booze
Drinks, Recipes

Cactus Prickly Pear Margarita

Cactus Prickly Pear Margarita | Bjorn Bites & Booze

Cactus Prickly Pear Margarita

The flavors in this margarita are like a fiesta in your mouth! This Margarita is such a beautiful and festive cocktail! The shocking pink color in this recipe are all natural from the sweet prickly pear syrup. Combined with your favorite silver tequila, Cointreau, fresh lime juice and serve in a salt rimmed margarita glass! Now you are all ready to celebrate with this amazing margarita!
Prep Time 10 minutes
Course Drinks
Servings 1

Ingredients
  

  • 2 oz Tequila (Silver)
  • 1 oz Cointreau
  • 1 oz Lime juice, fresh squeezed
  • 1 oz Prickly Pear syrup
  • Kosher salt, lime juice for rim
  • Ice
  • Lime wedges for garnish

Instructions
 

  • Prepare your margarita glass. Using a lime wedge, run it around the edge of the glass, and dip it in some kosher salt
  • Add all ingredients to a shaker with ice. Stir or shake to mix. Strain mixture into margarita glass with ice, and serve! Enjoy!
Keyword Blackberry Margarita, Cactus Prickly Pear, Margarita Recipes, National Margarita Day, Prickly Pear Margarita, tequila pork belly burnt ends, Tequila recipes
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Blueberry, Lemon Cream & Honey Heart Tarts | Valentine's Day | Bjorn Bites & Booze
Dessert, Holiday, Recipes, Valentine's Day

Blueberry, Lemon Cream and Honey Heart Pastry

Blueberry & Lemon Cream Heart Tart | Valentine's Day | Bjorn Bites & Booze

Blueberry, Lemon Cream and Honey Heart Pastry

Blueberries and lemon are such a classic combination! These elegant desserts are light, super flavorful and easy to make! Cut them into heart shapes and share with your sweeties for Valentine's Day!
Prep Time 20 minutes
Cook Time 15 minutes
Course Dessert

Ingredients
  

  • 1 sheet puff pastry, thawed
  • 1 egg lightly beaten
  • 1 tsp milk

Blueberry sauce

  • 1 pint fresh blueberries, or 1 cup frozen blueberries, thawed
  • 1 tbsp honey
  • 1 tsp vanilla

Lemon Vanilla Cream

  • 2 ounces cream cheese, room temperature
  • 2 tbsp powdered sugar
  • ½ cup heavy whipping cream
  • ¼ cup store bought lemon curd
  • 1 tsp vanilla extract

Garnish

  • ¼ cup sliced almonds, lightly toasted
  • Powdered sugar for dusting

Instructions
 

  • Preheat oven to 375°F
  • Place thawed puff pasty sheet on cutting board, and roll out slightly. You can cut them into rectangles, circles or hearts. Place cut shapes on a silpat/baking sheet. Then score each of your shapes about ½" from the outer edge, and pierce the center of each shape with a fork. Whisk together beaten egg and milk and brush the edges with the egg wash.
  • Bake puff pastry until golden brown – around 12-15 minutes (watch carefully). You may need to cut around the inner scoring and press center down slightly to make room for lemon cream. Place on wire rack to let cool to room temperature

Assemble Blueberry Sauce

  • Combine blueberries, honey and vanilla into a small bowl. Gently turn blueberries into sauce to marinate for at least 10 minutes. Strain liquid and discard.

Assemble Lemon Vanilla Cream

  • Using a hand held mixer, mix the cream cheese and powdered sugar in a small bowl. While mixing on low, slowly add the heavy whipping cream until it starts to thicken. Increase the speed and beat until medium soft peaks form.
  • Gently fold lemon curd and vanilla extract into cream mixture. If not using right away, cover and refrigerate until ready to assemble.

Assemble

  • Place tarts on a serving plate, and divide lemon cream evenly among the tarts. Top with blueberry sauce, and toasted almonds. Dust with powdered sugar, serve and enjoy!
Keyword Blueberry, Blueberry desserts, blueberry pastry, blueberry tarts, Dessert recipes, lemon cream, Valentine’s Day, Valentine’s Day sweets
Continue reading
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