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BAJA SUN

BAJA SUN

1.5 oz Jalapeno-Cilantro Infused Sauza Gold Tequila (0.66)
.75 oz Govinda’s Lime Juice (0.15)
1 oz Island Oasis Mango Puree (0.10)
.25 oz Simple Syrup *
Method: Combine lime juice, puree, syrup and tequila in a mixing glass.  Add ice, shake and strain into chilled martini glass.
Garnish: Lime wedge or twist
Glass:  Martini
Infusion: For every 1 bottle of Sauza Gold Tequila, use 5 slices of Jalapeno and 4 Cilantro stems.  Infuse for at least 3 days.

CUCUMBER LAVENDER MOJITO
1½ oz Cruzan Light Rum
Juice of 1 Lime
¾ oz Rock Candy Syrup
3-4 Mint Sprigs
1 inch Cucumber with peel
Lavender
Splash of Club Soda
METHOD: place the mint leaves, lime juice, cucumber, lavender and rock candy syrup in a mixing glass. Muddle for few seconds, then add ice. Pour the rum and club soda, then pour into a highball glass (do not strain)

LAVENDER SIMPLE SYRUP: BOIL 1 CUP LAVENDER, 2 CUPS SUGAR, 2 CUPS WATER

GARNISH: fresh sprig of mint.

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Kahlua Pork Enchiladas

Kahlua Pork Enchiladas


Chipotle/ ancho sauce
2#         Carrots        
2 #        Celery
2#        Onions
2 #         Red bell peppers

Caramelize with salad oil

1 can        Tomato paste
1 can         Water
3 pc        Tomatoes, diced
1can         Chipotle peppers and adobo sauce
2pc        Ancho chilis
1 T.        Garlic
1 t.        Cumin
1t        Oregano
1 T        Dark chili powder
1 TT         Salt, kosher
½ t        Sugar

Combine all in steam kettle and simmer for 2 hrs, puree well

Guacamole
1 c        Avocado, diced
1 T        Red onion, fine minced
2 c.        Tomato, vine ripened, small dice
1 t.        Cilantro, minced
1t.        Cumin
1T.        Olive oil
1 t.        Dark Chili powder
½ c.        Lime juice
2 T.        Salt, kosher
2 T.        Sour cream    

Combine well.  Season to taste with salt and pepper.

Tomato salsa
1 gal.        Hamakua tomatoes, small dice
½ c.        Cilantro    
3 T.        Chipotle peppers and sauce
1 c        Red onions, fine minced
3 T.        Olive oil
3 T.        Cumin
3 T.        Lime juice
3 T.        Chili powder
1 T.        Garlic

Combine well season with salt and pepper to taste

Papaya marinade    
1 pc        Papaya, ripe, seed and peeled
½ c.        Garlic, minced
1 T.        Lime juice
3 T        Onions
½ T.        Cumin, ground
½ c.        Salad oil
1 c.        Water
TT.        Salt, kosher

Cheese sauce
1#        pepper jack cheese
2 #        Queso fresco
1         Half and half cream
1 #        Butter
1 #        Flour
1 c.        Onion, fine minced
1 T.        Garlic, fine minced

Make a roux with butter, flour, garlic, onion.  Add the half and half, simmer for 15 minutes.  Add cheeses stirring constantly, cool down and store.

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Kim Chee Fried Rice with Captain Morgan's Baby Back Ribs

Kim Chee Fried Rice with Captain Morgan's Baby Back Ribs

BBQ Ribs

2 #                  Baby back pork ribs, 1.75 up

Liberally season with salt and pepper, lightly grill.  Braise in kettle with braising liquid.

Chipotle rum bbq sauce

2c                    Chipotle/ ancho sauce

2 c                   Bulls Eye, BBq sauce

1/2 c.              Captain morgan rum

Combine well

Braising liquid

1 gal.               water

1 gal.               bbq sauce

1 gal.               chipotle/ ancho sauce

Rum Fire Kim Chee and Kalbi Fried Rice With Kukui Brand Sausage

1 oz.                kalbi ribs
2 oz                 portuguese sausage, diced

4 oz.                jasmine rice, cooked

1 oz                 kim chee

½  oz.              kim chee base

1 oz                 lemon grass

 

Combine all ingredients in a frying pan.