Sure Save




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.

1½ oz Cruzan Light Rum
Juice of 1 Lime
¾ oz Rock Candy Syrup
3-4 Mint Sprigs
1 inch Cucumber with peel
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)


GARNISH: fresh sprig of mint.


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

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.


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.