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Watermelon Margarita
Wet your lips with this sweet &
fruity cocktail! It's got a frosty blend of watermelon, lime, and tequila…
you'll be mad for this margarita.
4 cups peeled, seeded, cubed
watermelon
1 6-ounce can frozen limeade concentrate
1/2 cup tequila
Garnish: 3 Tablespoons superfine
sugar
lime wedges
Place watermelon cubes in a zip-top
plastic bag. Seal and freeze watermelon cubes for 8 hours.
Place half of the watermelon,
limeade and tequila in a blender. Process until smooth (be sure to scrape down
the sides).
Repeat with the remaining half.
To garnish: Place the sugar in a
wide, shallow bowl. Moisten the rim of a margarita glass with a lime
wedge.
Dip the rim in the sugar. Pour the
watermelon mixture into the prepared glass. Garnish with a lime wedge.
Preparation time: 15 minutes Yields:
5 cups
Cuban Black Beans
This popular Mexican specialty
consists of black beans, onions, garlic and seasonings. For a twist, this
delectable bean dish is also wonderful served over couscous or as a savory base
in a wrap.
2 15.5-ounce cans black beans,
rinsed & drained
1/4 cup olive oil
1 onion, chopped
1 bell pepper, chopped
5 garlic cloves, minced
1/2 cup water
2 Tablespoons tomato paste
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
Heat oil in a large sauté pan over
medium heat. Sauté the onion, bell pepper and garlic until tender, about 10
minutes. Add the water, tomato paste, salt, sugar, cayenne pepper, and black
pepper. Cover, reduce the heat to low, and simmer for 20 minutes, stirring
occasionally.
Preparation Time: Cooking Time:
Serves: 4 - 6
Beef Tenderloin w/ Chimichurri
Sauce
This much-loved Latin dish is fast,
simple and mouth-watering. The grilled tenderloin and the spiced parsley sauce
are a perfect combination and an easy dish to serve when hosting a
get-together.
2 Tablespoons olive oil
2 cups onions, sliced thin
1 teaspoon sugar
1 1/2-pound center-cut beef tenderloin
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon cracked black pepper
1/4 teaspoon cumin
Chimichurri Sauce
Heat oil in a large skillet over
medium heat. Add the onions and sugar. Cook for 10 minutes, stirring
occasionally. Set aside.
Cut tenderloin lengthwise into 6
steaks. With a mallet, flatten the steaks to an even thickness. Repeat with each
of the steaks. Combine the salt, garlic powder, oregano, black pepper, and
cumin. Rub each side of the steaks with the salt mixture.
Place the steaks on a prepared
grill. Grill 2 - 3 minutes for each side (or until desired degree of doneness).
Transfer the meat to a cutting board, cover the meat with foil, and let the
steaks rest for 5 minutes before slicing.
Slice the steaks across the grain
into thin slices. Top each steak with onions, and drizzle with 1 - 2 Tablespoons
of the chimichurri sauce.
Preparation Time: 20 minutes Cooking
Time: 8 minutes Serves: 6
Chimichurri Sauce
Chimichurri is a spiced parsley
sauce that is excellent served over grilled steak, fish, chicken, or vegetables.
The fresh-tasting, garlicky, spicy sauce is a staple in Argentina cuisine, and
often referred to as "Argentina Ketchup".
4 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
2 bunches curly parsley (including stems), washed & chopped
1/2 cup fresh oregano leaves
1/3 cup olive oil
1/3 cup white wine vinegar
1/3 cup fresh lime juice salt to taste
Place the garlic, red pepper flakes,
parsley, oregano, olive oil, vinegar, lime juice, and salt (all of the
ingredients) in a food processor fitted with a steel blade. Process until the
herbs are minced. Scrape down the sides, and process until sauce is smooth and
thick (if the sauce is too thick, it can be thinned down with additional olive
oil, vinegar or lime juice).
Serve immediately, or cover and
refrigerate. Can be made ahead.
Preparation Time: 5 minutes Yields:
3/4 cup
Tres Leches (Three-Milks
Cake)
This delectable Latin American
dessert starts with a light white cake, then drenched in a trio of sweetened
condensed, evaporated, and whole milk, and followed by a luscious whipped cream
topping. Traditionally, the tres leches is topped with meringue, but our icing
on the cake is simplified and yummified with an effortless whipped cream.
1 box white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
1 14-ounce can sweetened condensed milk
1 12-ounce can evaporated whole milk
1/2 cup whole milk
1 pint heavy whipping cream
2 Tablespoons confectioners (powdered) sugar
1/2 teaspoon vanilla
Place the rack in the center of the
oven and preheat the oven to 350°. Lightly grease and flour a 13" x
9" baking pan. Set aside. Place the cake mix, water, vegetable oil, and egg
whites in a large mixing bowl. Blend with an electric mixer on low speed for one
minute. Scrape down the sides of the bowl, and mix for 2 more minutes. Pour the
batter into the prepared pan.
Bake for 28 - 32 minutes, until the
cake is golden and toothpick inserted in the center of the cake comes out clean.
Allow the cake to cool.
Meanwhile, prepare the milk mixture:
In a medium bowl, combine the sweetened condensed, evaporated and whole milk.
Whisk until combined. When cake is cool, pierce the entire top of the cake with
a fork; pour milk mixture over the cake.
To make the whipped cream topping:
Place the whipping cream in a clean, chilled stainless steel bowl. Whip until
soft peaks form. Add the confectioners sugar and vanilla. Whip again until the
cream forms stiff peaks. Do not overbeat. (Can use frozen whipped topping in
place of the real thing).
Spread the whipped cream over the
cake. Eat at once (this is an addictive cake). Cover and store the cake in the
refrigerator. This cake doesn't last as well as others due to the icing. Share
this out- of-the-ordinary cake with your neighbors (they'll love you!).
Preparation Time: 15 minutes Baking
Time: 30 minutes Serves: 10
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