Though when the moment hits and he decides that this Friday is going to be Happy Hour at his place it is time to jump into action. Be advised co-workers unlike movie night this will not be blown off. Do you understand Commander McGarrett and Detective Williams!
So our favorite coroner has come up with a theme for Happy Hour, he is going Mexican, and since we know he can go all out. Kick back and enjoy, now the boys are going to bring the cervezas, so Max is going to mix the margaritas and make the munchies. Max is going a little crazy, he is a coroner so blood orange would make sense, but for you feel free to use any margarita mix of your choice. The best part of a party is to have fun and mix it up, so whether you attempt it from scratch, buy the juice or pick up a mix, Max and I hope you Enjoy!
Koko 'Alani Margarita
(Blood Orange)
Coarse salt for rim
Ice
2 ounces of tequila
1-1/2 ounce fresh lime juice
3/4 ounce orange liqueur
1/2 ounce simple syrup
3/4 ounce blood orange puree (see below)
1 lime wheel
1 blood orange wedge optional
- Moisten the
outside edges of a rocks glass with a lime wedge.
- Sprinkle a
little salt on a small plate and dip the moistened rim in the salt to coat
it lightly.
- Fill the glass
and a cocktail shaker with ice.
- Add the tequila,
lime juice, orange liqueur, simple syrup and blood orange puree and shake
vigorously.
Blood Orange Puree
4 blood oranges, peeled, segmented and seeded
2 tablespoon simple syrup
1 teaspoon fresh lemon juice
- In a blender or
food processor, combine orange segments, simple syrup and lemon juice.
Puree until smooth.
- Taste and adjust amounts of simple syrup and lemon juice as needed.
Simple Syrup
1 cup sugar
1 cup water
- In a saucepan
over medium-high heat, combine sugar and water and bring to a boil,
stirring until sugar is dissolved.
- Remove from heat
and let cool.
- Pour into a glass jar and cover,
refrigerating until needed.
Guacamole
2
avocados
1
small onion, finely chopped
1
clove garlic, minced
1
ripe tomato, chopped
1
lime, juiced
Salt
and pepper to taste
- Peel and mash avocados in a medium serving bowl. Stir in onion, garlic, tomato, lime juice, salt and pepper.
- Season mixture with remaining lime juice and salt and pepper to taste. Chill for half an hour to blend flavors.
Maki Quesadilla
Recipe
Large
flour tortillas
Grated
cheese - mild or sharp cheddar, or Monterey Jack
Olive
oil
Optional:
Green
onions
Black
olives, sliced
Fresh
tomatoes, diced
Chicken
pieces
Avocado
Lettuce
1. Heat a large frying pan to medium high heat; add a small amount of oil. Place one
large flour tortilla and put it in the pan. Flip the tortilla over a few times,
10 seconds between flips.
2. When pockets of air begin to form, take a
handful of grated cheese, sprinkle over the top of the tortilla, add whatever ingredients
you choose. Just don’t layer the ingredients too thickly.
3. Reduce the heat to low and cover, after a
minute, check to see if the cheese is melted. If not, return the cover and keep
checking every minute until the cheese is melted. When the cheese is melted,
use a spatula to lift up one side of the quesadilla and flip over the other
side and cook till browned.
4. Remove from pan and cut into wedges. Serve
with the lettuce, salsa, sour cream, and guacamole.
MeaNui
Nachos
4
cups tortilla chips
1 15-ounce can
black beans, rinsed and drained
1/2 cup
bottled salsa
2 cups
shredded Monterey Jack, cheddar, or Chihuahua cheese (8 ounces)
1/2 cup
bottled roasted red sweet peppers, cut into thin strips
2 to 4 tablespoons fresh or canned sliced
jalapeno peppers
Desired toppings, salsa, guacamole, and sour
cream
- Preheat oven to 425 degrees arrange tortilla chips in a single layer on an 11- or 12-inch ovenproof platter, overlapping them slightly.
- In a small saucepan, combine black beans and 1/2 cup salsa. Cook and stir over medium heat just until heated through. Spoon bean mixture over chips. Sprinkle with cheese, roasted red pepper, and jalapeno pepper.
- Bake for 3 to 5 minutes or until cheese is melted. Serve nachos with desired toppings. Makes 12 servings.
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