A PERFORMED DINNER 12.15.09
Menu
Margaritas with Sauza hornitos and gran marnier
Chips + Pico de gallo Salsa
Guacamole
Ceviche
Rice+Beans
Salmon steaks with roasted Tomatillo salsa
Flan with clementine section
Margaritas
3 cups lime juice/mixer (the fresh juice of 8 limes add mixer to complete 3 cups)
2 cups tequila
1/2 cup Gran Marnier
Mix ingredients into a pitcher and refrigerate.
Lime slices and kosher salt for serving
Add a few ice cubes to cocktail shaker and shake mixture until cold. If "with salt", pour salt onto a plate, rub glass rim with lime wedge and overturn glass onto salted plate and rotate.
Pour mixture into glasses, serve with lime slice.
Chips
Open bag. Place in a large bowl.
Salsa
Place in small bowls for chip access (retain 2 large tablespoons of salsa for rice prep)
Guacamole
3 avocados
1 large tomato
Juice of 1/2 lemon
Tobasco sauce
Cut avocados in half. Remove pit. Scoop out fruit and mash with a fork until semi-smooth. Place in mixing bowl. Finely dice tomato and add. Add about 6 small dashes of tobasco. Squeeze 1/2 lemon into bowl and stir, salt to taste.
Ceviche
1lb scallops
1/2 red onion finely chopped
1/2 cup finely chopped cilantro (de-stemmed)
2 tablespoons olive oil
2 jalapeno peppers (seeded and diced) NOTE: cut peppers in half lengthwise. Use a spoon to scrape out seeds, dice. Be sure to minimize contact with seeds and juice. Do not touch face or eyes in this process. The juice can cause severe discomfort. Use latex gloves to protect your hands if necessary.
Marinate scallops overnight in lime juice (completely covered in a shallow bowl). Scallops should be opaque white before use.
To prepare, drain lime juice and save in a bowl.
Into a mixing bowl cut scallops into 1/2 inch pieces.
Add remaining ingredients and stir. Add reserved lime juice to taste.
Place a sprinkle of mixed greens on a salad plate. Top with ceviche.
Rice
3 cups water
1.5 cups of rice.
2 tablespoons of salsa
Bring water to a boil. Reduce heat to low (2-3). Add rice and salsa. Stir and cover. Cook until rice has absorbed the water. 15 minutes +/- watch
Beans
Open two cans of beans and rinse in a strainer. Place in bowl.
In a large skillet place a dash of olive oil (tablespoon or so) and turn heat to medium/hi (7-8). Peel and cut 2 onions lengthwise into about 1/4-1/2 inch slices. Add 1 tsp of salt and tablespoon of ground cumin. Sautee in the olive oil until translucent. Remove from heat until 10 minutes before serving.
Reheat pan, add beans and stir until hot.
Salmon steaks
Place all steaks in a shallow glass baking dish to prepare. Brush tops with olive oil, sprinkle with salt and ground pepper. Turn over steaks and repeat process. Let sit for 10-15 minutes.
Light the grille on high - all 3 burners. (turn on gas from tank, turn first burner closest to front on hi, push starter. Once the pilot starts, turn other burners up to hi. After 5 minutes, brush the grille with wire utensil to clean before cooking salmon.
Once clean, place the steaks on the grille and cook for 6 minutes per side, turning with spatula. Remove to serving platter. Cut through "girdles" with scissors at one side to be removed before serving.
Tomatillo salsa
Peel and rinse 1lb of tomatillos until they are no longer sticky. Slice in half lengthwise and place cut side down on baking sheet.
Peel and quarter 2 larger onions and place on baking sheet.
Crack and peel 8 large cloves of garlic, removing the rough end. Place on baking sheet.
Turn broiler on to 500 degrees.
Roast until tomatillos start to blacken/brown
Meanwhile de-stem and chop 1/2 cup of cilantro.
Juice of one lime.
1/2 tsp of cumin, 1/2 tsp chili powder, 1/2 tsp oregano.
Place all ingredients in a blender. Mix until smooth.
Flan
Serve on white plates with one section of Clementine placed on top of each.
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