Cinco de Mayo!
Savory menu for celebrating balmy May days and nights.
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festive finds for great holiday celebrations!
Perfect for Specials adorning our LED Board
Fun! Like a Sangria. Or drizzle some tequila for extra punch.
4 pounds beefsteak tomatoes, cored and coarsely chopped
1 1/2 cups fresh orange juice
1 tablespoon fresh lime juice
1 1/2 teaspoons pure ancho chile powder
1 teaspoon pure New Mexico chile powder
1 tablespoon grenadine syrup
Salt to taste
10 oil-cured black olives, pitted and thinly sliced
Bring a large saucepan of salted water to a boil. Add the corn and cook until crisp-tender, about 4 minutes. Drain and let cool. Cut the kernels from the cobs. Meanwhile, in a food processor, puree the tomatoes until smooth. Pass the tomatoes through a food mill or a fine sieve set over a large bowl–it should yield about 7 cups of juice. Stir in the orange juice, lime juice, chile powders and the grenadine and season with salt. Refrigerate until chilled, about 10 minutes. Ladle the chilled soup into cups. Garnish with the olive slices and corn kernels and serve. The soup can be refrigerated for up to 6 hours. Serve chilled.
vuelva a la vida!
Shrimp and Squid Cocktails with Avocado and Tomato
1/2 pound cleaned squid — 1/2-inch rings, tentacles halved
1/2 cup fresh lime juice
1/4 cup fresh orange juice
1/4 cup tomato juice
1 tablespoon tomato paste
Salt and freshly ground pepper to taste
2 pounds tomatoes—halved, seeded and finely diced
2 Hass avocados, cut into 1/2-inch dice
1 small red onion, finely diced
2 tablespoons chopped cilantro
1 tablespoon chopped flat-leaf parsley
Plantain chips, for serving
Bring a large pot of salted water to a boil and fill a large bowl with ice water. In another large bowl, whisk the lime, orange and tomato juices with the tomato paste. Season with salt, pepper and hot sauce. Cook the shrimp in the boiling water just until curled and pink, about 1 minute. Using a slotted spoon, transfer the shrimp to the ice water. Return the pot of water to a boil and add the squid. Cook for 30 seconds, until firm but tender. Drain immediately and add to the ice water. When cool, drain the shrimp and squid and pat dry. Add to the bowl with the juices and toss to coat. Transfer the mixture to a large resealable plastic bag. Close the bag, pressing out the air. Refrigerate overnight, turning the bag occasionally. Transfer the seafood salad to a bowl and stir in the tomatoes, avocados, scallions, onion, cilantro and parsley; season with salt, pepper and hot sauce. Refrigerate for at least 30 minutes or up to 2 hours. Using a slotted spoon, scoop into martini glasses and serve with the plantain chips.
Panfried Bean Burritos
1 large white onion, cut crosswise into 4 thick slices
1 red bell pepper, trimmed, then quartered lengthwise
2 garlic cloves, left unpeeled
1 tablespoon fresh lime juice
1 teaspoon minced fresh serrano chile including seeds
3/4 teaspoon salt to taste
1/2 teaspoon dried oregano, crumbled
1/8 teaspoon black pepper
1 (16-ounce) can refried beans
4 (10-inch) flour tortilla
1/2 cup vegetable oil
5 oz Monterey Jack cheese, coarsely grated (1 1/4 cups)
Preheat oven to 200°F. Put an ovenproof platter in oven to warm. Heat dry comal over moderate heat until hot but not smoking, then cook tomatoes, onion, bell pepper, and garlic, turning with tongs, until all are blackened in spots, 10 to 15 minutes. 3Remove from heat, then transfer tomatoes and 2 onion slices to a blender. Peel garlic and add to blender along with lime juice, chile, and 1/2 teaspoon salt. Blend until coarsely puréed, then transfer salsa to a bowl. Cut bell pepper into 1/2-inch-wide strips, then halve remaining 2 onion slices and separate layers. Toss bell pepper and onion with oregano, pepper, and remaining 1/4 teaspoon salt in a bowl. Spread one fourth of refried beans on a tortilla, leaving a 1-inch border all around, then sprinkle with one fourth of cheese. Arrange one fourth of onion and pepper mixture in a horizontal strip across center, then fold side nearest you over them and roll up tortilla. Make 3 more burritos in same manner. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then fry 2 burritos, seam side down, until lightly browned on undersides, 1 to 2 minutes. Turn over with tongs and fry until golden, 1 to 2 minutes more. Transfer to paper towels to drain briefly, then keep warm on platter in oven. Fry remaining 2 burritos in same manner. Serve with salsa.
Flautas…the Mexican moniker for taquitos
Crispy Corn Tortillas with Chicken and Cheddar
4 ounces sharp cheddar cheese, shredded (1 cup)
1/2 teaspoon cumin seeds
Freshly ground pepper
12 corn tortillas
Vegetable oil, for frying
4 radishes, very thinly sliced
1/4 cup chopped cilantro
2 tablespoons finely chopped red onion
1 teaspoon fresh lime juice
Skewer the jalapeños on a metal skewer or fork and roast over a flame until blackened, 3 minutes. Wrap in foil and let cool slightly. Rub off the skins and remove the seeds, then finely chop. Transfer the jalapeños to a bowl and add the chicken, cheese and cumin. Season with salt and pepper–toss well. Wrap half of the tortillas in a towel and microwave at high power for 1 minute, until pliable. Arrange the tortillas on a surface and pack half of the chicken filling into cylinders across the bottoms. Tightly roll the tortillas around the filling, securing with toothpicks. Repeat to form the remaining flautas. In a large skillet, heat 1/4 inch of oil. Line a baking sheet with paper towels. Fry half of the flautas over moderate heat, turning, until golden and crisp all over and heated through, about 4 minutes. Drain on paper towels. Fry the remaining flautas. In a bowl, toss the radishes with the cilantro, onion and lime juice; season with salt and pepper. Remove the toothpicks and serve the flautas with the radish salad.
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