Thursday, May 5, 2011

Think Outside The Glass-Mexican Recipes


Today in the Star Tribune newspaper (May 5th) there was an article creatively titled: Margaritas Think Outside The Glass. Of course it caught my interest pairing Margarita ingredients with a variety of other foods and then served in a Margarita glass with rim either dipped in salt or sugar depending on the recipe.
I thought you might enjoy adding these recipes to your Cinco de Mayo collection. Both looked quite easy to prepare.
Margarita Salad


Ingredients:
  • 1-honeydew melon
  • 1 quart strawberries
  • 1 pint raspberries
  • 1 pint blueberries
  • 1- cantaloupe
  • 2 oranges
Tequila Orange-Lime Dressing:
  • 3 TB. tequila
  • 3 TB. Grand Marnier or Cointreau
  • 3 TB. orange marmalade
  • Juice of 1 lime about 2 TB.
  • lime zest
Directions:
  • Cut up melon, cantaloupe, strawberries,fruit and peel oranges, section and cut up, add blueberries and raspberries
  • In blender mix dressing
  • Toss fruit with dressing and refrigerate several hours- serve in Margarita sugar rimmed glasses
Grilled Margarita Shrimp
Ingredients:
  • 2 lbs. shrimp peeled, deveined
  • 2 TB. lime juice
  • 1/4 cup olive oil
  • 2 TB. Cointreau
  • 1 jalapeno
  • 2 cloves of minced garlic
  • 1/4 cup fresh chopped cilantro
  • 1/4 cup tequila
Directions:
  • Mix all ingredients
  • Marinate shrimp in a bag with liquid ingredients for 30 minutes
  • Drain and thread shrimp on skewers
  • Grill 5-6 minutes
  • Serve as an appetizer in salt rimmed Margarita glasses
following adapted recipe is from the Internet
Tammy's Authentic Spanish Rice with Beans
can omit meat for a veggie option
Ingredients:
  • 1 TB. butter
  • 3/4 Basmati rice (do not substitute)
  • 1 onion chopped
  • 1-1/4 cups chicken broth (or vegetable broth)
  • 3/4 tsp. turmeric
  • 1 lb. ground beef cooked, drained and crumbled
  • 1/4 tsp. lemon pepper
  • 1-1/2 tsp. chili powder
  • 1-2 tsp. crushed fresh cumin or 1 tsp. ground
  • 1/2 cup green pepper diced
  • 2 large tomatoes chopped
  • 1 tsp. sugar
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas
  • 1 cup cooked black beans or pinto or use kidney beans drained
  • 1 TB. fresh cilantro
  • 6 oz. cheddar cheese
  • Optional green chiles
Directions;
  • Saute onions in butter
  • Add rice stir well till mixed
  • Add chicken/vegetable broth and turmeric
  • Cover and bring to a boil-once boiling stir and re-cover
  • Cook on low 20 minutes
  • In skillet brown meat with pepper, chili powder, cumin, bell pepper, tomatoes sugar, corn. and peas
  • Stir till simmering, drain any grease
  • Spray with PAM a 13 x 9 pan
  • In a bowl mix cooked rice/onion, meat mixture, beans and cilantro
  • Toss salt and pepper to taste
  • Pour into pan top with shredded cheese
  • Bake uncovered @ 350 for 30 minutes


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