May 29, 2009

Brunch for Dad!

Dad's Day is on June 21st this year. Celebrate with a gourmet brunch for Dad (or the main man in your life) that he will really enjoy! The recipes that we've selected are from the "Gourmet Gringo" by Mari Meyers. Permission to print granted by Golden West Publishers, 4113 N. Longview, Phoenix, AZ 85014.

Each Drink:

  • 3 or 4 ICE CUBES
  • 1 ounce TEQUILA
  • ⅛ tsp. CELERY SALT
  • ½ tsp. fresh Mexican LIME JUICE
  • several dashes HOT PEPPER SAUCE
  • SALT and freshly GROUND PEPPER
  • ROUND LIME SLICE for garnish
Use a tall glass to add drink ingredients on top of ice cubes, turn glass over and shake several times, then add a lime slice for decoration on rim of glass before serving. Serves 1.

    • 2 Tbsp. BUTTER or MARGARINE
    • ½ cup chopped FRESH TOMATOES
    • ¼ cup sliced GREEN ONIONS
    • 1 fresh SERRANO CHILE, finely chopped
    • 4 EGGS
    • ⅓ cup MILK
    • ½ cup diced or grated QUESO CHIHUAHUA or MONTEREY JACK CHEESE
    • dash or 2 of GARLIC SALT
    • dash or 2 of LEMON PEPPER
    • dash or 2 of CHILI POWDER
    Melt butter or margarine in large (10-inch) skillet and sauté tomatoes, green onions and chile until soft. Blend eggs with milk and pour into skillet over low heat. Add cheese, along with rest of ingredient. Cook slowly until eggs are set, but still soft, and cheese is melted. Serve immediately. Serves 2 to 4.

    • 1 cup raw LONG GRAIN RICE
    • 2 Tbsp. OLIVE OIL
    • 1⅓ cups chopped ONION
    • ½ cup chopped GREEN BELL PEPPERS
    • ½ cup chopped RED BELL PEPPERS
    • ¾ cup finely chopped CELERY
    • salt and freshly ground pepper
    • 2 tsp. CHILI POWDER
    • ½ tsp. SAFFRON
    • dash or 2 of GARLIC POWDER
    Cook 1 cup of rice according to package directions to yield 3 cups cooked rice. Meanwhile, use an extra large (12-inch) skillet to heat oil and soften onion, bell peppers and celery. Add all seasonings and incorporate thoroughly. Blend in rice and heat through. Serve hot. Makes 5 cups.

  • Happy Cooking! Wish Dad a Happy Father's Day from Kokopelli!
  • May 02, 2009

    Celebrate Cinco de Mayo

    Cinco de Mayo falls on Tuesday this year. Create these delectable appetizers to serve your friends when celebrating! The recipes are from THE TEQUILA COOK BOOK by Lynn Nusom. Permission to print granted by Golden West Publishers, 4113 N. Longview, Phoenix, AZ 85014.

    • 1 can (16 oz.) BUTTON MUSHROOMS (The larger the mushrooms the better. If you can’t find the large cans in your supermarket – try a food wholesaler or specialty food shops.)
    • ½ cup OLIVE OIL
    • 1/3 cup WHITE WINE VINEGAR
    • 2 tsp. LEMON JUICE
    • ½ cup TEQUILA
    • 1 tsp. CURRY POWDER
    • 1 Tbsp. CILANTRO, chopped
    Drain the mushrooms and spoon into a large glass bowl or plastic container. Mix the rest of the ingredients and pour over the mushrooms, stirring gently to make sure all the caps are coated with the mixture. Refrigerate overnight before serving. Serve garnished with sprigs of cilantro or parsley and toothpicks to spear the mushrooms, Serves 6 – 8.

    • 1 cup LIME JUICE
    • ½ cup ORANGE JUICE
    • 1 cup TEQUILA
    • 3 GARLIC CLOVES, run through a garlic press
    • 1 LIME, unpeeled, sliced
    • 1 ORANGE, unpeeled, sliced
    • 2 cans (6 oz. each) PITTED BLACK RIPE OLIVES
    Mix together all the ingredients except the olives. Drain the olives and place in a glass bowl or plastic container. Pour the tequila mixture over the olives and refrigerate for at least 24 hours. Drain off the liquid before serving. Serves 6 – 8.

    • 2 cans (4¼ oz. each) SMALL SHRIMP, rinsed & drained
    • 2 pkgs. (8 oz. each) CREAM CHEESE
    • ¼ cup SOUR CREAM
    • 1/3 cup your favorite RED SALSA
    • ¼ cup TEQUILA
    • 1 tsp. chopped CHIVES
    • 1 Tbsp. fresh PARSLEY, finely chopped
    • 1 Tbsp. fresh LIME JUICE
    Mix all the ingredients together. Store in the refrigerator for at least two hours before serving. Serve with crackers or crudités. Serves 6 – 8.

  • ENJOY!