Guacamole

Happy Cinco de Mayo! Given how much I love avocados (as mentioned in my Kale Avocado Salad recipe), it’s no wonder that guacamole is one of my favorite dips. You can’t help but feel festive serving guacamole, and on top …

Spicy Cucumber Margarita

Cinco de Mayo is right around the corner and this margarita with a kick is a perfect change-up to the traditional margarita. I’ve had a thing for spicy margaritas for a little over a year now and my favorites to date are at Dutch Kills in Long Island City, Ofrenda, and Wilfie and Nell in the West Village. This version that I’ve concocted is refreshing from the cucumber with an added twist from the habanero infused tequila.

What’s Your Spice Meter?

Don’t like the heat? Just use regular tequila and you’ll have a refreshing cucumber margarita.

Mild. I like some spice. Follow the instructions below.

Mas fuego, por favor. Infuse for up to 24 hours or add more peppers and let it burn.

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SPICY CUCUMBER MARGARITA

Prep time: margaritas- 5 minutes │ Prep time (habanero tequila): 4 to 24 hours  │ Servings: 2

Ingredients:

For Habanero Tequila (Made in advance):

• 1 cup tequila
• 1 habanero pepper (raw or dried, faster with dried)

For Margaritas:

• 1/2 medium cucumber, peeled, seeded & chopped*
• 4 ounces habanero infused tequila
• 2 ounces freshly squeezed lime juice (1/4 cup or juice from about 2 medium limes)
• 2 ounces orange liqueur such as Triple Sec or Cointreau
• 1 ounce agave syrup
• Ice, for serving
• 2 lime wedges, for garnish
• Kosher salt, for rimming

*1/2 cucumber yields roughly 4 ounces undrained cucumber juice

Instructions:

For Habanero Infused Tequila (make 4 to 24 hours in advance):

Cut habanero pepper in half and add with tequila to a bottle or sealed mason jar. Cover and store at room temperature for atleast 5 hours, or until desired intensity is reached up to 24 hours. Note: If too spicy, you can dilute with more tequila.

For Margaritas:

1. Prepare glasses: Rub the the edge of the glass with a lime wedge. Pour salt onto a small plate and dip the rim of the glass into salt.
2. Blend*: Add chopped cucumber, habanero tequila, lime juice, Triple Sec and agave to blender. Flash blend for about 15 seconds until smooth.
3. Serve: Garnish with ice and lime wedges.

*Note: If you do not want to use a blender, muddle the cucumber into the bottom of the glass and shake other ingredients together in a cocktail shaker.

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Pairs Well With: Guacamole, chips, salsa, tacos, you and some friends on a hot summer day.

Soundtrack Pairing: Tequila (The Champs), Oye Como Va (Santana), Margaritaville (Jimmy Buffett), Fever (Peggy Lee)

Mangocado Salad with Cilantro Lime Dressing

I recently had brunch at Love Lane Kitchen in Mattituck, NY to top off a weekend of weddings and wine tastings. This restaurant was filled with things I love: white walls with splashes of turquoise to remind me of the ocean, fresh locally grown foods, mason jar glasses, cute & clever signs such as “Complaint Department 200 Miles That Way →” and most importantly, bottomless fresh-brewed self serve coffee. I had indulged all weekend and was craving something fresh and light, and they serendipitously had a Mango Avocado Salad on the specials menu which really hit the spot. The next day I found myself stirring up my own Cilantro Lime Avocado dressing for lunch on the patio and it earned quite the praise. This recipe is a true winner.

Note: This salad would alternatively be excellent served vegetarian or with grilled shrimp.

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MANGOCADO SALAD WITH GRILLED CHICKEN & CILANTRO LIME DRESSING

Prep Time: 15 minutes │Cook Time: 10 minutes │Total Time: 25 minutes

Servings: 3 large dinner salads or 5 to 6 side salads 

Ingredients:

For salad:

• 1 pound boneless skinless chicken breasts, cut into strips
• 2 tablespoons olive oil
• 2 ripened mangos, diced into 1 inch cubes or slivers (I used champagne mangos)
• 1 1/2 soft avocado, sliced (use 2nd half for dressing)
• 4 to 5 ounces spring lettuce (roughly 4 cups) (substitute with romaine or any green lettuce)
• Salt and pepper, for seasoning

For dressing*:

• 1/4 cup fresh lime juice, from approximately 2 limes
• 1/4 cup extra virgin olive oil or walnut oil
• 1/2 soft avocado (optional**)  
• 1/2 tablespoon honey
• 1 teaspoon srirachi, or any hot sauce
• 2 tablespoons chopped fresh cilantro
• 1/4 teaspoon ground coriander (optional)
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground pepper

*Feel free to add more cilantro, honey or srirachi to your palates liking.

**Skip avocado if you plan to make the dressing ahead of time or store. Avocado will turn the dressing brown. 

Instructions:

1. Make dressing: Combine lime juice, oil, 1/2 avocado, honey and srirachi into a bowl. Stir with whisk or fork until smooth with no chunks. Add cilantro, coriander, salt and pepper; stir until smooth and set aside.
2. Prepare salad: Add lettuce to plate or bowls for serving. Slice avocado and mangos and add to top of salad.
3. Cook chicken: Wash chicken, cut into strips and season both sides with salt and pepper. Add olive to a non-stick pan then add chicken. Pour 1 tablespoon of lime juice over the chicken. Turn heat to medium and cook chicken for roughly 4 minutes on each side until just cooked through (no pink). Flip the chicken and move around in pan once more (quickly) to pick up the grilled color and flavor from the pan.
4. Combine: Add grilled chicken to the salad, pour dressing atop, garnish with freshly ground pepper and serve!

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Pairs Well With: Guacamole and chips, bread, Prosecco, albariño

Soundtrack Pairing: Island in the Sun (Weezer), Don’t Worry Be Happy (Bobby McFerrin), Could You Be Loved (Bob Marley)

   

Coconut Baked Shrimp with Peanut Lime Sauce

Introducing a combination of Thai and Caribbean flavors, these non-greasy, delightful baked bites will make you wonder why one would ever need to fry shrimp in the first place. The dipping sauce (while optional) is extremely addictive with hints of lime and spice to …