The border grill's cinco de mayo splash!
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The border grill's cinco de mayo splash!
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Last updated 6/12/2012 1:26:36 AM. Recipe ID 61102. Report a problem with this recipe.
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      Title: The border grill's cinco de mayo splash!
 Categories: Alcohol, Appetizers, Beverages, Dips, Menu
      Yield: 1 Servings
        E  *****
  Puree strawberries in blender; place puree in large punch bowl.
  Strain, if desired, to remove seeds. Dissolve gelatin in boiling
  water; stir in lemonade concentrate. Add mixture to punch bowl. Add
  cranberry cocktail and cold water.  Slowly add ginger ale.
  It's May 5, it's a Friday night, and so why not join our neighbors to
  the South in celebrating independence? We're going to make this easy
  on you. Make the best guacamole by mixing the following ingredients:
  3 ripe Haas avocados, peeled and mashed 1 small red onion, peeled and
  diced 1-2 jalapenos, chopped finely (seeds optional) 1-2 bunches
  cilantro leaves, washed, dried and roughly chopped 2 limes, juiced
  salt and freshly ground pepper
  And whip up a sensational, easy salsa by blending:
  4 ripe Roma tomatoes, cored and chopped roughly 2 serrano chiles,
  chopped, seeds optional
      1/2    small onion, chopped juice of 1 lime
        1    teaspoon salt or to taste freshly ground pepper
  Have on hand your favorite chips and a few old Los Lobos CD's. Begin
  enjoying the above while you mix these delightful margaritas:
  (Serves 1)
        1    lime, cut into 5 slices margarita or kosher salt
        2    ounces anejo tequila 1 ounce orange liqueur, such as
  Triple Sec 1 tablespoon freshly squeezed lemon juice
      1/2    coffee cup ice cubes
  Arrange 3 lime slices on a small plate and cover another plate with
  the salt to a depth of 1/4 inch. Place a martini glass upside down on
  the limes and press and turn to dampen. Then dip in the salt to coat
  the rim.
  Combine the tequila, orange liqueur, lemon juice and ice in a blender.
  Blend at high speed until smooth. Pour into the prepared glass,
  garnish with the remaining lime slices and serve.
  To make 8 margaritas, mix 2 cups tequila, 1 cup Triple Sec and 1/2 cup
  freshly squeezed lemon juice. Prepare in 3 batches; shake or blend a
  third of the mix with about 1 coffee cup ice for each batch.
  Editor's note: The Border Grill is Milliken's & Feniger's wildly
  wonderful restaurant that celebrates the flavors of Mexico. Located
  at 1445 4th Street in Santa Monica, CA, many of the recipes that have
  made this restaurant so popular appear in the owners' latest book
  Mesa Mexicana. For those living in the Los Angeles area, tune into
  Mary Sue & Susan's new hit show "Good Food" on KCRW (89.9 FM),
  Fridays at 2:00pm.

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Recipe ID 61102 (Apr 03, 2005)

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