Mexican Inspired Meal

As the first full meal served to multiple people in the new Deconstructionalist Kitchen, I made a Mexican Inspired multi course meal.

Soup

Gazpacho

Green

2 Avocado

2 Cucumber (seeded and peeled)

2 tbsp minced onion

2 tbsp olive oil

2 tbsp vinegar

½ tsp salt

1 cup water

1 cup greek yogurt

1 tsp chili powder

Blend and chill

Red

2 lbs tomatoes peeled and seeded

2 red pepper peeled and seeded

1 cucumber peeled and seeded

½ cup olive oil

4 tbsp vinegar

½ onion

1 clove garlic

-blend

-chill

Appetizer

Quesadillas

Green

Avocado

Brie

Recaito

Spinach Wrap

Red

Tomato

Cheddar

Sofrito

Tomato Wrap

Intermezzo

Spicy Mango Margarita

6 oz tequila

4 oz mango liqeur

6 oz tangerine juice

½ oz tobbasco

Ice

Rim with salt and chili powder

Fruit Kabob

cherry

Mango

Guava

Pineapple

Kiwi

Main Course

Peppers

Roast Red and Green pepper

Serve with Chili Lime Dipping sauce

3 Tablespoons of sriracha

½ cup lime juice

1 tsp salt

1 tsp pepper

2 tsp ginger

Tacos

Margarita Scallops

1 lb. scallops

½ cup tequila

½ cup lime juice

½ cup lemon juice

½ sugar

2 red medium chilis

Cilantro

Salt

Pepper

1 orange

Blend everything but scallops

Marinate 1 hr.

Pork Al Pastor

1 lb Pork (whatevers on sale)

1 Pinepple

1 Mango

1 red onion

1 red medium chili

1 green chili

Cumin

Garlic

Lemon zest

Marinate over night

Desert

Bananas Foster

• ¼ cup (½ stick) butter
• 1 cup brown sugar
• ½ teaspoon cinnamon
• ¼ cup banana liqueur
• 4 bananas, cut in half
  lengthwise, then halved
• ¼ cup dark rum

- Combine the butter, sugar, and cinnamon in skillet.

- Place the pan over low heat and cook, stirring, until the sugar dissolves.

- Stir in the banana liqueur, then place the bananas in the pan.

- When Banana sections begin to soften and brown, add rum.

- Continue to cook the sauce until the rum is hot.

- Set afire.

- Serve with Frozen Funky Monkey

Frozen Funky Monkey

2 cups coconut milk

5 oz rum

5 oz crème d’ Banana

4 oz crème d’ cacao

Ice

- Blend