RECIPES

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CELEBRATION MARGARITA

When a special occasion calls for the best of bubbly and the best of “south of the border”, turn to this festive drink.

INGREDIENTS:
2 oz tequila blanco (silver)
[we recommend Patron Arandas
– 80 Proof or Tres Generaciones Plata Tequila –80 Proof]
2 oz fresh squeezed orange juice
juice of one lemon wedge and one lime wedge
1 oz Grand Marnier
1 oz champagne [we recommend Veuve Clicquot Champagne]
lime wheel for garnish
sugar for rimming (optional, for extra pizzazz try a colored sugar)

PREPARATION:
Squeeze lemon and lime wedges into a mixing glass full of ice.
Add tequila, orange juice and Grand Marnier.
Blend in a blender for the frozen version or shake vigorously until mixture in glass is too cold to hold
For the shaken version - strain into a martini glass rimmed with sugar.
Float 1 oz of champagne atop.
Garnish with a lime wheel.

MEXICAN STEW

Whether it’s a cold winter night or a hot spring afternoon, have a little of this to spice up your day.

INGREDIENTS:

4 tablespoons olive oil
1 medium onion, roughly chopped
4 large cloves garlic, roughly chopped
2 jalapenos, seeded and sliced
1 tablespoon dried oregano
1 teaspoon dried cumin
1 (28-ounce) can chopped tomatoes
3 cups shredded cooked chicken
Few dashes Worcestershire sauce
3 to 4 cups chicken stock
1 lime
1 cup cooked white rice
Kosher salt
Sour cream, for garnish
Fresh cilantro leaves, for garnish

INSTRUCTIONS:

Heat oil in a saucepan over medium heat. Add onion and sauté for 1 to 2 minutes. Add garlic and jalapeno and sweat mixture until soft and translucent about 2 to 5 minutes. Add spices and cook for 1 to 2 minutes until fragrant and aromatic. Add can of tomatoes, shredded chicken, Worcestershire sauce, and chicken stock. Bring to a simmer and cook 20 minutes on low heat.
After simmering, cut the lime in half, squeeze juice into the pot, and then add the juiced halves into pot as well.
Add cooked white rice and cook 5 minutes longer to warm rice through. Season, to taste, with salt.
Ladle into bowls and garnish on top with sour cream and a few cilantro leaves.

Marlin in a Red Pepper Sauce with Toasted Cumin

6 - 8 ounce firm fish fillets (marlin, shark, cabrilla, yellowtail)

Salt and white pepper
4 ounces vegetable oil
1 ounce fresh herbs

Sauce

8 red bell peppers
2 Tbsp toasted cumin seed
1 clove fresh garlic
1 white onion, chopped
salt and pepper to taste
12 ounces vegetable stock

Season the fish fillets with salt and pepper and marinate in the oil with the fresh herbs for 2-4 hours. Bake, broil or grill the fish and serve with the sauce.

Sauce: grill or broil the red peppers until blistered and place in a plastic bag to steam off the skin. Peel off all of the blackened skin and remove seeds and stem. Cook the peppers in the stock with the garlic and onion until soft and blend thoroughly with the toasted cumin seeds. Strain the sauce and reheat it in a little olive oil until thickened.

RON & DONNA'S BAJA KITCHEN - ALMOND-CHIVE FISH FILLETS

1/4 cup sliced almonds
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh parsley
1/2 tea. greated lemon rind
2 (1-ounce) slices BUTTERED white bread, cut in 1/2inch pieces
1/2 tea. salt, divided
4 (6 ounce) fish fillets(salmon, yellowtail, dorado, cabrilla are suggested) (about 1 inch thick)
1/4 tea. freshly ground black pepper
Cooking spray
4 lemon wedges

1. Preheat oven to 400.
2. Combine first 5 ingredients in a food processor ; add 1/4 tea. salt. Process until finely chopped.
3. Lightly coat fish fillets with softened butter or margarine. Sprinkle fish with the remaining 1/4 tea. salt and pepper. Top fillets evenly with breadcrumb mixture; press gently to adhere. Place fillets on a baking sheet coated with cooking spray.
4. Bake at 400 for 10 minutes (if the fillet is 1" thick) or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lemon wedges. Yield: 4 servings

Enjoy!!