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
