This week I feature proven thriller recipes utilizing a variety of ingredients found in the southwest. They are easy to prepare, a joy to eat. Enjoy.
Steve and Yann’s Margarita
Combine ¼ C frozen limeade, 5/8 C cold bottled water, ¼ C sweet and sour, 3/8 C Patron Reposada tequila, 1/8 C Grand Marnier, and 1/8 C Cointreau. Shake until frozen limeade is liquid. Poor over ice and serve with or without a salted rim. Serves 2.
Mash 3 avocados in a medium bowl with the back of a slotted spoon. Add 1/2 t Serrano chile, seeded and minced, 2T sweet onion, chopped, 1/4C cilantro, 2T frozen limeade, 1/4t kosher salt, and pepper. Makes 2C.
Jicama and Peppers Salad
Combine ½ small Jicama, peeled and cut into fine julienne strips; ½ small red bell pepper, cut into fine julienne strips; ½ small yellow bell pepper, cut into fine julienne strips; ½ small zucchini, cut into fine julienne strips; ½ small carrot, cut into fine julienne strips; 4T Thai peanut salad dressing; and 2T frozen limeade. Add cayenne pepper to taste. Toss to mix well. Serves 6.
Grilled Lobster Taco
In a food processor, process 2 pints yellow cherry tomatoes (or 1 Lb yellow tomatoes) until well chopped, but do not puree. Pour into a mixing bowl. Add 1 shallot, very finely minced; 2T cilantro, finely minced; 1 clove garlic, finely minced; 1T white wine vinegar; 2t frozen limeade, and salt. Mix well. Add 1T maple syrup. Cover and refrigerate for 2 hours.
Place the tails of 2 uncooked lobster tails (~7 oz each) on cutting board, shell side down. Split the tails lengthwise to expose the meat. Grill the lobster tails, shell side down, over direct medium heat until the meat is creamy white (~8-10 minutes). Let cool.
Preheat oven to 300ºF. Remove the meat from the shells and cut into medium-size dice. Wrap 6 7” flour tortillas tightly in foil and place in the oven for ~15 minutes or until heated through. Keep warm. Heat 3T corn oil in a medium sauce pan over medium heat and sauté lobster until just heated through. Spoon equal portions of warm lobster medallions into the center of each warm tortilla. Sprinkle with equal portions of 1 C grated jalapeño jack cheese and 1C spinach leaves, shredded. Roll tortillas into a cylinder shape and place each one on a warm serving plate with the edge facing the bottom. Surround the taco with the cold yellow tomato salsa. Serves 6.
Combine 2C flour, 2T sugar, 2t baking powder, and 1t salt. Work in 1/2C shortening and add ice water as needed to form dough. Divide into 20-24 pieces. Roll out on a floured board into circles. Fill with jam, moisten edges, fold over, and crimp with a fork. Fry in hot oil until golden brown. While hot, roll in a combination of 1C sugar and 1T cinnamon. Serves 20-24.