Southwestern Sangrita with Three Juices

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Serve this more northern version of the Mexican drink as a chaser to 
straight tequila in a glass rimmed with salt. Sip the tequila, then the 
sangrita, then suck on a lime slice. Repeat the procedure as often as 
you dare! Or, mix the tequila into the sangrita.

Ingredients

3 green New Mexican chiles, roasted, peeled, stems and seeds removed, 
chopped
3 cups tomato juice
1 cup orange juice
1/4 cup lime juice
2 tablespoons chopped onions
1 teaspoon sugar
Salt to taste

Instructions

Place all the ingredients in a blender and puree until smooth. Chill 
before serving.

“Red Ass” Bloody Mary Mix

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So named because it was served to visitors of chili con carne cookoffs 
by the Red Ass Chili Team. This mix will spice up your morning and 
possibly help with that hangover from the night before. Omit the 
habanero unless you like it extremely hot! I've heard that this mix is 
also good without alcohol, but I've never tried it that way.

Ingredients

1 jalapeño chile, stem and seeds removed
1 habanero chile, stem and seeds removed
6 tablespoons Worcestershire Sauce
1/4 cup A-1 sauce
2 tablespoons chopped fresh cilantro
1 tablespoon horseradish
1 tablespoon garlic salt
1 teaspoon freshly ground black pepper
1/4 teaspoon dried oregano
Juice of 1/2 lemon
1 cup orange juice
1 quart tomato juice
Vodka or tequila to taste
Salt and mild chile powder
Lemon or lime slices for garnish

Instructions

Place the chiles, Worcestershire and A-1 sauces, cilantro, horseradish, 
garlic salt, pepper and oregano in a blender and process until smooth. 
Stir in the juices and chill.
To serve, place the salt and chile powder on a plate. Wet the rim of the 
serving glasses with a lime slice and rub the glass upside down on the 
chile mixture. Pour 1 1/2 ounces of liquor in each glass along with ice, 
fill with the bloody mary mix, stir well, garnish with a lime slice and 
serve.

Jerk Chicken with Pineapple-Mango Salsa

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This recipe for jerk sauce is fiery but not incendiary, full of flavor, and worth the effort to make it. There are as many Jamaican recipes for jerk as there are Jamaicans; I settled on this as one the best of the best. Serve with big iced bottles of Jamaican Red Stripe beer. Read more about Jamaica’s Jerk cuisine in the article“Cookin’ Jerk on de Barbacoa, Mon!” By Rick Browne

Ingredients

Chicken

















1/3 cup coarsely chopped shallot

4 green onions, green and white parts, chopped

1/2 cup olive oil

1/2 cup water

Juice of 2 limes

1/4 cup soy sauce

1/2 to 1 Scotch bonnet chile, stemmed, seeded, and chopped

3 large cloves garlic, coarsely chopped

1 cup ketchup

2 tablespoons allspice

1 teaspoon nutmeg

1 teaspoon cinnamon

2 tablespoons ground ginger

1 teaspoon dried thyme

4-6 (4 to 6 oz.) skinless, bone-in chicken breasts

1 cup chopped fresh pineapple

1 cup chopped fresh mango

2 tablespoons chopped onion

1 tablespoon minced jalapeño

1/4 cup chopped fresh cilantro

1/4 cup freshly squeezed lime juice

Salt

Freshly ground black pepper

Instructions

In a food processor or blender, combine the shallots, green onions, oil, water, lime juice, soy sauce, Scotch bonnet, garlic, ketchup, allspice, nutmeg, cinnamon, ginger, and thyme and process until a smooth paste forms. Set aside.

Wash the chicken breasts and pat dry. Using rubber gloves, cover each breast with the jerk paste. Place the chicken in a re-sealable plastic bag and refrigerate for 4 to 8 hours.

Prepare a charcoal or gas barbecue for indirect grilling, placing a drip pan under the cool side of the grill rack.  Preheat to 350 degrees F. Make sure the grill rack is clean, and oil it thoroughly with nonstick cooking spray.

Remove the chicken from the bag and transfer to the prepared grill rack over direct heat. Cook for 5 minutes per side, then move the chicken to the cool side of the grill and cook for 10 to 15 minutes longer per side, until the internal temperature reaches 160˚F. Remove the chicken from the grill and let stand, covered, for 10 minutes.

Meanwhile, prepare the salsa by combining the pineapple, mango, onion, jalapeño, cilantro, and lime juice in a food processor and pulsing 3 or4 times until the ingredients are chopped, but still chunky. Pour into a bowl, season with salt and pepper, and set aside.

Serve each breast topped with a generous portion of salsa.

Grilled Spicy Shrimp with Lime

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Read more about Jamaica’s Jerk cuisine in the article “Cookin’ Jerk on de Barbacoa, Mon!” By Rick Browne

Ingredients

Shrimp

1/2 cup chopped yellow onion

1 jalapeño, stemmed, seeded, chopped

3 tablespoons white wine vinegar

2 tablespoons soy sauce

2 tablespoons canola oil

1/2 teaspoon Krista’s Jamaican Hot Sauce (or your favorite hot sauce)

1/2 teaspoon ground allspice

1/4 teaspoon granulated garlic

1/4 teaspoon cinnamon

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon nutmeg

40 large (21/25) shrimp (about 2 pounds), shells on, deveined

2 limes, cut into quarters for serving

Instructions

In a food processor or blender, combine the onion, jalapeño, vinegar, soy sauce, oil, hot sauce, allspice, garlic, cinnamon, salt, pepper, and nutmeg. Process until smooth.

Put the shrimp in a large re-sealable plastic bag. Pour in the marinade, press out the air, and seal the bag. Shake to coat. Transfer the bag to a large bowl and refrigerate for 1 to 2 hours.

Preheat a charcoal or gas grill to 375 degrees F. Make sure the grill rack is clean, and oil it thoroughly with nonstick cooking spray.

Remove the shrimp from the bag, discard the marinade, and thread the shrimp lengthwise on skewers.

Transfer the shrimp to the prepared grill rack and grill over direct heat, turning skewers only once, until the shrimp are firm to the touch, pink all over, and just opaque, 3 to 4 minutes total.

To serve, transfer to a warm serving platter, squeeze a little fresh lime juice over the shrimp, and serve immediately.

Singapore Sling

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This famous drink was invented in 1903 by Raffles Hotel bartender Ngiam Tong Boon. There are many variations on this potent potable, but this one seems to be the most authentic. Find more recipes and read about Dave DeWitt’s Singapore trip in the article Singapore Fling By Dave De Witt

Ingredients

1 jigger sloe gin

1/2 jigger dry gin

1/2 jigger apricot brandy

1/2 jigger cherry brandy

1 teaspoon sugar

Juice of 1/2 lime

1 cherry (garnish)

1 slice pineapple (garnish)

1 slice orange (garnish)

Seltzer water

Instructions

Combine the first six ingredients in a 12-ounce glass and stir well to dissolve the sugar. Add ice cubes and top off with seltzer water. Stir slightly, add the gar-nishes, and serve.