Gumbo Fixin's
Gumbo Vieux Carre
Bayou Texas ChiliWinter Yum-Yums
A Texas Onion Soup
Servings: 4
1 medium Texas 1015 Onion, sliced 1/2" thick
1 medium Red onion, sliced 1/2" thick
1 1/2 tablespoons roasted garlic, finely minced
3 tablespoons peanut oil
32 ounces mushroom or onion broth
1/3 cup chardonnay
1 teaspoon Worcestershire sauce
1 1/2 tablespoons Kitchen Bouquet
1/2 teaspoon white pepper, finely ground
1/2 teaspoon black pepper, coursely ground
1/4 teaspoon chipotle pepper, finely ground
2 tablespoons balsamic vinegar
8 slices panetina Italian toast
8 tablespoons Parmesan cheese, grated
4 slices swiss cheese
Heat oven to 375.
Heat oil over medium heat, add onions, garlic and saute until
soft. Adding peppers along the way. About 10 minutes
Stir in worcestershire, balsamic vinegar and Kitchen
Bouquet, mix well.
Heat to medium high and deglaze with chardonnay. Saute
about 10-15 minutes and reduce by one third.
Add broth. Saute about 10-15 minutes and reduce by one
third.
While reducing, place one piece of toast in the bottom of a
cup and 1 teaspoon parmesan cheese.
Next, ladel in onion soup (holding about 4 tablespoons back)
and place one slice of toast on top of each cup, top with 1
teaspoon of parmesan cheese and top with swiss cheese.
Place in oven and bake for 3-5 minutes, or set to broil and
finish.
Remove and spoon in a small amount of soup on top and
serve.
Poblano Chowder
1/4 cup olive oil
3 large carrots, 1/2" cubes
2 large onion, 1/2" cubes
5 stalks celery, 1/2" thick
1/8 cup garlic, minced
3 small poblano peppers, seeded, 1/2" cubes,
1 teaspoon sea salt
1/2 teaspoon white pepper
1/2 teaspoon ground cumin
1/2 teaspoon thyme
2 tablespoons chicken soup base
3 quarts chicken stock
3 tablespoons cilantro, finely chopped
3 large chicken breast halves, seasoned, grilled, deboned
and chunked large.
1/2 cup butter, unsalted
1 cup flour
1/2 teaspoon hot sauce
1 cup heavy cream
1/2 cup white wine
Heat grill to medium high heat. Grill chicken breasts. Let
rest, de-skin and debone. Chunk. Set aside.
Heat the oil in a large stockpot over medium heat. Add the
carrots, onions, celery, garlic, poblano peppers, salt, white
pepper, cumin, and thyme. Saute for 7 to 8 minutes, or until
the vegetables begin to soften.
Stir in the chicken soup base.
Add white wine and scrape up bits, let reduce by 1/2.
Add the chicken stock, and cook for 15-20 minutes, or until
the carrots are tender.
Stir in the chicken and cook, stirring frequently, until the
chowder is thick and the chicken is heated through.
Make a Roux! Shortly before the chowder is done, melt the
butter in a large skillet over medium heat. Add the flour and
stir to combine. Cook, stirring frequently, for 3 to 4 minutes
to cook the flour. Do not allow the mixture to brown!
Ladle 1 cup of the hot liquid from the stockpot into the
skillet, whisking constantly.
When the first cup of liquid is incorporated, add another 2
cups of liquid, 1 at a time. Pour the mixture in the skillet into
the stockpot, whisking to blend.
Cook, stirring frequently, for 3 to 5 minutes longer, or until
the mixture begins to thicken. Remove the pot from the heat.
Stir in the cilantro and hot sauce to taste, then the cream, and
serve.
Crabby Mushrooms
Servings: 8
1 cup Crab meat
1 tablespoon Bread crumbs
1 tablespoon Onions, minced
1 tablespoon Parmesan cheese, grated
1 teaspoon Salt
2 tablespoons Parsley, minced
12 Mushroom stems, chopped fine
12 Mushroom caps
1 Egg, beaten
Louisiana hot sauce, to tast
In a bowl, mix crab meat, bread crumbs, onion s, cheese,
salt, parsley, and chopped mushroom stems. Add beaten egg
and hot sauce, to taste. Stuff mixture into mushroom caps.
Bake at 300 degrees until tender, 15 to 30 minutes.
Serve it hot.
Plantation Hors D'oeuvres
Servings: 4
10 pieces bacon, thick cut
10 ounces Raffetto Plantation Cubes (Albertsons)
30 small bamboo skewers
1 tablespoon black pepper, course ground
10 pieces bacon -- thick cut
10 ounces Raffetto Plantation Cubes -- (Albertsons)
30 small bamboo skewers
1 tablespoon black pepper -- course ground
Third the bacon strips, then separate and sprinkle with pepper. Remove cubes saving syrup in jar. Make Plantation cubes approximately 1/4x1/2x1 inch. Using the smaller sizes as they are.
Wrap Bacon around cubes and skewer. Next, place on foil wrapped cookie sheet and broil until done, about 3 to 5 minutes. Lightly basting with syrup once while cooking.
Remove and serve Hot! But don't tell any of your guests what Plantation Cubes are. Let them guess!
Acadian Raspberry Vinaigrette ©
Servings: 4
1/2 teaspoon sugar
1/2 teaspoon sea salt
1/2 teaspoon black pepper, Fresh Ground Coarse
1/2 teaspoon Garlic Pepper
1/4 teaspoon White Pepper, Fresh Ground
1/4 teaspoon orange zest
1/4 teaspoon tangerine zest
3 tablespoons Fischer& Wieser Roasted Raspberry
Chipolte
2 tablespoons Alessi White Raspberry Vinegar
1/4 cup Modenaceti Balsamic Vinegar
1/4 cup olive oil, Lite
Mix dry ingredients. Add zest,vinegar and Chipolte Sauce.
Whisk to mix well. While whisking drizzle in olive oil.
Serve immediately.
Bar Nothing Ranch Dressing
Servings: 8
1 1/2 cups Low-Fat Cottage Cheese
1/2 cup Low-Fat Sour cream
1/2 cup Low-Fat Yogurt, drained
1/2 cup Buttermilk
2 small Garlic cloves, minced
1 teaspoon Dried Oregano
1 teaspoon Dried Thyme
2 teaspoon Parsley, fresh, chopped
2 tablespoon Lemon Juice
1 tablespoon Red Wine Vinegar
To Taste White Pepper, freshly ground
Using a blender or food processor fitted with steel blade,
combine cottage cheese, yogurt, sour cream, buttermilk,
lemon juice, vinegar, garlic, oregano, thyme, parsley, and
pepper to taste.
Blend until creamy and smooth.
Cayenne Chipotle Roasted Pecans Servings: 8
4 Cups Pecan Halves, Preferably fresh, Texas Natives
1 Large Egg White, beaten
1/2 Cup Brown Sugar, Dark
1 Tablespoon Sea Salt, course ground
1/2 Teaspoon Cayenne Pepper, ground
1/4 Teaspoon Chipotle Pepper, ground
Preheat oven to 325. Mix egg white and pecans in mixing bowl, turning to completely coat.
Mix sugar, salt and cayenne, turn into pecan and egg white
mixture.
Spread in single layer evenly over greased cookie sheet.
Toast in oven for approximately 20 minutes or less for
golden brown.
Remove immediately and place in large bowl to stop
cooking process and cool.
Cayenne Fettucine©
Servings: 4
1 pint heavy whipping cream
1 1/2 sticks butter, divided
2 pinches white pepper, Fresh Ground
2 pinches garlic pepper
1/8 teaspoon cayenne pepper, finely ground
1 cup portobella mushrooms, small cubes
To Taste Sea salt
16 ounces fettucine, cooked al dente
This recipe is inspired and is a tribute to my friend Susan
Kenley and her love for cooking. All of you faint of hearts
don't be turned off by the title. This is not some smokin' hot
cajun dish. Look at the categories, it's not cajun nor spicy.
This has just the hint of cayenne, and shouldn't have any
more than that. It's soft, silky, delicate and should
compliment your entree, not over take it.
To get started I cooked my fettucine almost al dente then
removed from the heat and let finish while preparing the
cream sauce. In a small saute pan heat 1/2 stick of the butter
and saute mushrooms over medium heat until well softened.
Salt and pepper if desired. Heat a large saute pan pouring in
cream early on and allowing to heat slowly to a low simmer.
Stir in spices and salt one at a time while cream simmers,
stirring. Let cream firm up a bit then whisk in butter a
teaspoon at a time and let simmer, stirring every minute or
so not to burn. When thickened to desired thickness remove
about 1/3 and pour up to serve, strain fettucine well and add
to rest of cream sauce. Mix well and let heat slightly.
Remove from heat and serve. This is enough for 6-8 side
dishes. I've put 4 as a maindish.
Acadian Corn
Servings: 2
3 large corn on cob, whole, shaved
2 tablespoons butter
2 tablespoons smart butter
2 teaspoons Bayou Sam's Triple Blast
1 1/2 teaspoons salt
1 teaspoon black pepper, freshly ground
1/2 teaspoon Great American Land and Cattle Company
Seasoning
Shave corn, taking care not to cut too deep.
Place corn on large heavy aluminium foil, add rest of
ingredients and fold up.
Place off direct heat on medium grill. Cook until tender,
about 15-20 minutes.
Chipotle Cheese Grits
2 cups quick cooking grits
3 cups sharp cheddar cheese, grated
1 stick butter, unsalted
1 tablespoon Frank's Hot Sauce, to taste
3 large eggs, beaten
1 medium jalapeno, finely diced
1 small serrano pepper, finely diced
1/4 cup chopped green chiles, canned
1 teaspoon chipotle pepper, ground
2 teaspoons garlic salt
2 teaspoons Splenda for baking
Preheat oven to 350*.
Cook the grits according to the directions on the back of the
package. Remove from heat add next eight ingredients.
(Cheese to Chipotle)
Stir well, add Splenda and add garlic salt to taste.
Pour into buttered 9X13 baking dish.
Bake for 1 hour. Let cool slightly before slicing and serving.
Gorgonzola Baby Smashers
Servings: 2
10 medium new potato, sliced 1/3" thick
1 tablespoon Sea Salt, freshly ground
1 teaspoon chipotle pepper, freshly ground
1 tablespoon butter
2 tablespoons Heart Smart
2 tablespoons skim milk
1 teaspoon roasted garlic puree
1 tablespoon gorgonzola cheese, crumbled
To Taste Black pepper, freshly ground
Bring water in pot to boil in small pot. Add sea salt and
chipotle pepper.
Slice potatoes, skin on.
Boil for 10 minutes, until soft. Remove and strain, place
back in pot or mixing bowl.
Add butter, Heart Smart, skim milk, roasted garlic and black
pepper. Mash by hand with pastry blender until chunky. Add
gorgonzola and mash until desired consistency.
Acadian Q'd Prawns
Servings: 6
2 dozen shrimp, colossal, peeled and deveined
2 sticks butter, unsalted, divided 5 and 3 ounces
2 teaspoons worcestershire sauce
1 teaspoon Kitchen Bouquet
2 Tablespoons Nausau Royale Rum Liqueur
4 teaspoons Bayou Sam's Acadian Fire
1/4 cup white wine, dry
1/2 cup beer, room temperature
2 loaves French baguette slices, sliced thick
2 tablespoons parsley, chopped
Melt the five ounces of butter in large skillet over medium to
high heat, not to burn. Add Worcestershire and seasonings,
stir well. Add Kitchen Bouquet and rum liqueur, stirring
well.
Add shrimp to sauce and cook on high for 2 minutes.
Add remaining butter and white wine, bring to a boil, boil 2
minutes.
Add beer, boil another minute
Top with chopped fresh parsley
You can serve it up in a deep bowl with shrimp and sauce,
but the best is to trivet the skillet, give everyone a fork and
some crusty baguette bread and everyone eat from the skillet
and sop up the sauce.
Bronzed Pork Loins
Servings: 4
2 lg Pork Chops, bnls butterflied
4 dashes Butter
1 teaspoon Chef Paul's Seafood Magic
Garlic Salt to taste
Separate butterflies and season lightly with Seafood Magic,
set aside.
Heat grill or stove grill to medium heat. Just before cooking
coat with Seafood Magic to taste. The more the better to me.
Cook, turning only twice. After first turn sprinkle lightly
with butter then turn when bottom half is white. Great with
Scallop Ginger Saute~. Mesina Hoff Appellation is superb
here.
Original from Miss BeHavin's Haven 1992
Chicken Eve
Servings: 4
4 large Chicken breasts, boneless, skinless, Pounded flat
1 can spinach, drained
1/4 cup red wine
3 ounces Provolone cheese, grated, thick & thin
12 medium mushrooms, 1/2 sliced, 1/2 chop
5 ounces Italian bread crumbs, 1/2 can
3 tablespoons olive oil
2 teaspoons garlic powder
2 tablespoons Parmesan cheese, Fresh, grated
2 teaspoons oregano
2 teaspoons sweet leaf basil
2 teaspoons thyme
2 teaspoons black pepper, ground, fresh
1/2 stick butter or margarine
1/2 medium lemon
Place drained spinach in a small sauce pan and add wine,
and To Taste the following, oregano, basil, thyme, black
pepper. Heat on low to warm while you do the following.
Melt butter and add lemon, set aside for basting. Mix bread
crumbs, garlic powder, oregano, thyme, basil and black
pepper. Pound out chicken breasts flat. Drain and mix
spinach, the fine grated Provolone cheese and the chopped
mushrooms. Place small amount of mixture in center of
chicken breast. Tuck in the ends and roll up. Coat with a
small amount of olive oil. Roll carefully in bread crumbs.
Place finished chicken breasts in a casserole dish coated with
olive oil.Top with thick grated provolone cheese, then sliced
mushrooms and last Parmesan.
Basting with the butter/lemon juice baste a couple of times
while cooking will keep the breasts moist. Bake at 350
degrees for 30 minutes or until golden brown. Great with
cayenne fettucine. Try good quaility white zinfandel, don't
spoil such a complex dish with a cheap wine. Messina Hoff
is a good choice. Miss BeHavin's Haven 1987.
Crawfish Etouffee, Miss Behavin's Way
Servings: 4
1/4 cup Peanut oil
1/4 cup bacon drippings
3/4 cup flour, superfine
1 pound crawfish tailmeat, frozen, thawed, liquor
reserved
1 stick butter
1 1/2 cups texas 1015 onion, diced 1/3"
1 1/2 cups red bell pepper, diced 1/3"
1 1/2 cups celery, diced 1/3"
8 cloves garlic, choped
1 cup chicken stock, Plus
1/2 cup white wine, dry
1 tablespoon worcestershire sauce
1 tablespoon Kitchen Bouquet
1/2 teaspoon cayenne pepper
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon thyme
1/4 teaspoon Sea Salt
FOR RUB
1/8 teaspoon cayenne pepper
1/8 teaspoon white pepper
1/8 teaspoon black pepper
First make the roux (the most important ingredient), if you
don't want to take the time to make it may I suggest
something from the frozen junk section of your favorite
grocer. Making a roux is not hard, it just takes a little time
and care not to burn the flour. The Roux for a good etoufee
should be about moca colored, you can use a penny roux if
you are having something a little gamieier, but for this a
moca roux is great! So using the Penny Roux recipe below,
just cook it until it's the color of a moca instead of an old
copper penny. so get a Turbo Dog and make the roux.
Place thawed, but chilled crawfish in a bowl add splash of
white wine, 1/2 the worcestershire sauce, Kitchen Bouquet
and 1/8 teaspoons of cayenne, white and black pepper. Sam's
Triple Blast to taste, with a pinch of sea salt. Toss, Let
stand.
After the Roux is made and the crawfish is thawed and
allowed to sit. Heat a large skillet medium to high heat to
melt the butter, careful not to burn. Add garlic and saute for
a mintue or so, do not burn or brown. Add onion, bell pepper
and celery, saute approx 5-6 minutes. Next add all spices.
Saute until tender, 5 minutes or so. Add chicken stock, wine,
wocestershire, Kitchen Bouquet and half the crawfish liquor.
Let reduce by a third. Add crawfish and let saute. Reduce
heat and add very small amounts of roux until just thinner
than desired consistency, shouldn't be more than a couple
tablespoons of Roux. Cover and simmer about 10 minutes,
taking care not to burn or get too think. Should be soupy, but
not like gravy, if sauce thickens to much just add more
chicken stock to thin.
Serve immediately over converted rice, with a Parisian
Bageutte.
Gumbo Vieux Carre©
Servings: 6
2 quarts chicken stock
1 Bottle Shiner Bock
1 Cup Beaujoulais
3 Tablespoons Williams & Sonoma Veal Demi-glace
1 large Texas 1015 Onion or equivalent, diced
3 stalks celery, sliced
2/3 quart okra, fresh, sliced
1/2 large bell pepper, diced
3 Tablespoons garlic, minced
28 ounces Fire Roasted Canned Diced Tomato
1 Tablespoon Worcestershire sauce
3 Tablespoons Kitchen Bouquet
2 whole bay leaf
3 tablespoons Bayou Sam's Cajun Grill's Triple Blast
2 Teaspoons Black Pepper
1 Teaspoon White Pepper
2 teaspoons cayenne pepper
2 Teaspoons Sea Salt
2 medium Smoked Pork Neck Bones
1/2 pound ham center slices, diced
1 pound andouille sausage, sliced diagonally
1 pound shrimp, peeled and deveined
8 ounces crawfish tail meat
8 ounces crab meat, Phillips "Special", divided
1/4 cup Gumbo File'
1 dozen fresh oysters, shucked
1/2 cup penny roux
to taste Frank's Hot Sauce (previously Durkee's)
Basic Chicken Stock
Make your mind up before you start. Either use the okra or
the penny roux to thicken. Leave the other out. If you're in a
hurry, use the okra, but there is nothing like a gumbo with
penny roux.
For it to be the best, take the time to make the chicken stock
and Roux from scratch, trust me, you won't be sorry. If you
don't like seafood, simply leave out and add some diced
chicken breast, pork loin, rabbit or nutria. Once more, just
use 2 of the meats and 2 of the seafoods listed in the
ingredients.
If using, Make the Penny roux, set aside.
Bring the chicken stock, beer and wine to a boil, add diced
tomatoes and fill can with water and add, add pork necks,
stir in demi-glace and garlic until incorporated. Add veggies,
worcestershire, Kitchen Bouquet, , bay leaf, Triple Blast,
black and white pepper (to taste) and salt. Simmer for about
an hour.
Add meats (if using seafood such as lump crab meat or
shrimp, add all except crab meat and or shrimp, simmer half
an hour then add crab meat and or shrimp and simmer
another half hour.) or simmer about an hour total.
If using roux, whisk in small amounts of roux to boiling
stock until slightly thickened. Add the cayenne and hot
sauce to taste. Let simmer another half hour or so.
If using oysters, add them just before serving or to the
individual bowls. Top with Gumbo File if desired.
Serve with steamed converted or parboiled rice, a crusty
bread and Bayou Sam's Sweet Green Chili Cornbread.
Bayou Texas Chili
Servings: 6
1 Pound Stew Meat - Beef or Venison
2 Pounds ground chili meat - beef or venison
15 ounces tomato sauce
1 can Rotel
1/2 bottle Abita Turbo Dog Beer, room temperture
32 ounces water, divided into 2 16 ounce amounts
Dry Ingredients
2 teaspoons garlic powder
1 dash gumbo file' (sassafras), to taste
1 teaspoon Bayou Sam's Triple Blast, to taste
1 teaspoon Acadiian Feux
2 teaspoons brown sugar
2 teaspoons comino, ground
2 teaspoons oregano, ground fine
2 teaspoons paprika, ground
6 tablespoons chili powder
2 tablespoons onion flakes
1 tablespoon garlic flakes, dried
1 1/2 teaspoons cayenne pepper, freshly ground
1 teaspoon chipotle pepper, freshly ground
End of Dry Ingredients
2 cloves garlic, minced fine
8 ounces colby jack cheese, grated
4 ounces queso asadero, grated
1 dozen flour tortillas
Just in Case
2 tablespoons Masa corn flour
Sear stew meat and chili meat on high heat in stock pot.
Drain off fat.
Add tomato sauce, Rotel and 16 ounces of the water. Bring
to slow boil.
Stir in Dry Ingredients and garlic. For a medium spicy chili;
only add half of the cayenne pepper. For spicier; add all the
cayenne. For melt down, substitute Extra HOT Rotel for the
can of Rotel.
NOTE: Don't be scared of the chili powder, it's not hot with
spice, but will be bland if you don't use enough. The longer
the chili sits, such as over night, the better it gets.
ONE LAST TIME - In Texas (where chili was invented);
chili & beans are two different meals. Chili has no beans
ever. End of debate.
Add Turbo Dog to pot and stir in well. Bring back to slow
simmer.
Reduce heat to low and simmer 1.5 hours. Stirring
occasionally.
NOTE: If thicker than you like, add more water. If too thin;
whisk in a couple tablespoons of masa flour with 1/4 cup
warm water and stir in slowly to desired thickness.
Ladle up a bowl of chili, top heavily with grated cheese and
serve with hot tortillas.
Natchez Trace Butter Rum Pie©
Servings: 6
1 9" Pie Crust, unbaked
2 Cups Sugar
5 Large Egg, well beaten
3/4 Cup Buttermilk
4 Tablespoons Butter
1/2 Teaspoon Vanilla
1/2 Tablespoon Tortuga Rum Liquour
1 Cup Coconut
1/2 Cup Pecan Pieces
Preheat oven to 350
Comibine sugar and eggs, stir in buttermilk, butter, vanilla,
Tortuga, coconut and pecans. Pour into unbaked pie crust.
Bake for approx. 35-40 minutes, or watching every 5
minutes after 30 until golden brown and knife in center
comes out clean.
Sweet Potato Pecan Pie
Servings: 1
Filling:
1 can sweet potato yams
1/4 cup brown sugar
1 large egg, beaten heavily
2 teaspoons sugar
1 tablespoon butter
1 tablespoon heavy cream
1 tablespoon vanilla extract
1/8 teaspoon nutmeg
1/8 teaspoon allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
Syrup:
3/4 cup sugar
3/4 cup dark corn syrup
2 large eggs
2 teaspoons vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2 tablespoons butter
1 cup pecan halves
1 8" Pie shell
Glaze Topping:
1/2 cup dry roasted pecans, chopped fine
1 cup water
1/2 cup brown sugar
1 teaspoon vanilla extract
Pie Filling:
In a mixing bowl combine all ingredients except pecans.
Mix thoroughly with a hand mixer at medium speed until
syrup darkens. Stir in pecans and set aside.
Syrup:
In a mixing bowl combine all ingredients except pecans and
pie shell. Mix thoroughly with a hand mixer at medium
speed until syrup darkens. Stir in pecans and set aside. Pour
filling into pie shell. Pour Syrup over top and bake at 325
until it will stand a fork test. Remove from heat, set aside
and allow to cool.
Glaze Topping:
In a saucepan combine water and sugar and bring to a boil.
Remove from heat. Stir in Vanilla, blend in pecans. Brush
generously over top of pie.
Tortuga Berries©
Servings: 2
12 large strawberries, pitted and quartered
2 teaspoons sugar
1 large banana, sliced 1/3" thick
1 tablespoon Tortuga Rum Liquor
Place strawberries in bowl, stir in sugar, drizzle Tortuga and
mix lightly. Spoon into martini glasses and refrigerate one
hour. Just before serving, slice banana and mix in with
strawberries.
Tortuga Rum Pinapple Praline Cake
1 1/2 cups sugar
1 1/2 teaspoons baking soda
2 cups flour
1/2 cup vegetable oil
1/2 teaspoon salt
2 large eggs
20 ounces crushed pineapple, undrained
Topping:
1 stick butter
2/3 cup evaporated milk
1 1/4 cups sugar
1 teaspoon vanilla
1 cup chopped pecans
1 1/2 tablespoons Tortoga Rum Liquer
Mix first 7 ingredients and pour into ungreased 9X13 pan.
Bake at 350 for 25-30 minutes until firm. Do not overbake.
Mix topping ingredients; butter, milk and sugar in a small
sauce pan. Bring to a boil. Add rum liquer and continue to
boil 4 minutes. Remove from heat. Add vanilla and nuts.
Cool thoroughly and spread on completely cooled cake.
Bikini Martini
Servings: 2
Equal Parts Parrot Bay Coconut Rum
Equal Parts Vodka
Splash pineapple juice
drop grenadine
Mix in towel wrapped stainless shaker full of crushed ice.
Shake until towel freezes to shaker.
Blood Orange Margarita
Servings: 4
1/2 cup Blood Orange Juice
2 tablespoons lemon juice
1 tablespoon key lime juice
1 teaspoon simple Sugar Syrup
1 cup Grand Marnier
1 cup Sauza Tequila
3 1/2 cups ice
Combine the blood orange juice, lemon & lime juice, simple
syrup, Grand Marnier, and ice in a blender and puree until
completely blended.
Add the tequila and puree for 2 seconds more.
Pour the mixture into the frozen margarita glasses and serve.
Holiday Infused Vodka
Servings: 120
3 1/2 Liters Tito's Handmade Vodka
3 Medium Pineapple, cored and sliced
6 Ounces Raspberries
2 Medium Vanilla Beans, sliced longways through center
Combine all ingredients in glass container. Cover
Let stand 3 weeks minimum, stiring once a week.
To Serve, shake hard 30 seconds over ice. Serve up in
martini glass. Garnish with cherry and pomogranite seeds
Jocko's Choco
Servings: 1
1 1/2 ounces Bailey's Mint Cream
1/4 ounce chocolate liqueur
1/4 ounce dark rum
1 teaspoon Ghiradelli Chocolate, shaved
Shake well with ice, strain, serve up.