YAY! The sunny weather is here and it's time to invite friends over for margaritas and Tex-Mex appies on the patio.
Everybody loves finger food, and this is such easy entertaining, most of the preparation can be done ahead of time and only minimal dishware and cutlery is required.
Invest in some nice margarita glasses and a couple of big pitchers; use your most colourful baking dishes and serving platters; buy some paper napkins in hot colours and you're set. A beautiful, big tray of sliced tropical fruits, such as pineapple, papaya and mango with some lime wedges to squeeze over top, would be a great addition.
A margarita is only as good as the tequila it contains.
Buy a good-quality silver or reposado (I like reposado; because it is aged it has a more mellow, less alcoholic taste than a silver tequila).
Here's a toast for you: salud, amor y pesetas! (health, love and money).
Easy Frozen Margaritas
You'll need a powerful blender that can crush ice to make these.
8 cups ice cubes
1 can frozen limeade concentrate
1½ cups tequila
¼ cup Cointreau (or Grand Marnier)
½ cup freshly squeezed lime juice
Kosher salt for the glass rims
Fresh lime wedges
Working in two batches, place four cups of ice cubes in a blender. Add half the can of limeade, three-quarter cup of tequila, two tablespoons of Cointreau and a quarter cup of lime juice. Blend at high speed until the drink is almost smooth. Pour into a pitcher and repeat the process with remaining ingredients.
If making ahead, store in the freezer. To serve, pour a layer of kosher salt in a saucer. Rub a lime wedge around the rim of each glass, then dip the rim into the salt. Fill glasses with margarita mixture and garnish with lime wedges. Makes eight servings.
MEXICAN DEVILLED EGGS
8 hard-boiled eggs
½ cup shredded cheddar cheese
¼ cup mayonnaise
¼ cup salsa
2 Tbsp thinly sliced green onions
1 Tbsp sour cream
Chili powder for garnish
Slice the eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash the yolks and stir in cheese, mayonnaise, salsa, green onions and sour cream. Add salt and freshly ground black pepper to taste. Spoon or pipe mixture into the egg whites; sprinkle a little chili powder on top. Makes 16 servings.
Tijuana Spinach Dip
2 cups salsa (mild, medium or hot)
1 package frozen chopped spinach, thawed and squeezed dry
2 cups shredded Monterey Jack or pepper Jack cheese
1 - 250gr package cream cheese, softened
1 cup evaporated milk
1 Tbsp red wine vinegar
Freshly ground black pepper to taste Tortilla chips for dipping (I recommend buying the scoop-shaped ones for this)
Preheat oven to 375 degrees. Mix all ingredients together thoroughly and turn into a medium baking dish. Bake 12 to 15 minutes until bubbly. Serve with tortilla chips for dipping.
Rockin' Guacamole
2-3 large ripe avocados (soft when pressed, not mushy)
1 clove garlic, minced
½ cup finely chopped red onion
½ cup finely chopped tomato (seeds removed)
½ cup finely chopped cilantro
1 jalapeno pepper, seeds removed, finely chopped
Juice of 1 lime
2 tsp ground cumin
Salt to taste
Cut the avocados in half and remove the pits; save them. Scoop out avocado flesh and mash it with a fork (leave it slightly chunky, you don't want a puree). Add the other ingredients and mix well.
Spoon into a serving bowl and push the avocado pits into it. This helps keep the guacamole from turning brown.
Cover and refrigerate for at least one hour before serving (remove the pits before serving).
Serve with tortilla chips.
Grilled Tequila-Lime Shrimp
Marinate these ahead of time so they're all ready to put on the barbecue when guests arrive. You can serve some salsa alongside for dipping.
½ cup tequila
½ cup freshly squeezed lime juice
¼ cup olive oil, plus more for grilling
3 garlic cloves, crushed or minced
2 Tbsp chopped cilantro
½ tsp ground cumin
¼ tsp kosher salt
2 pounds large tail-on raw shrimp, peeled and de-veined
Bamboo skewers, soaked in water to prevent burning Fresh lime wedges
Combine the first seven ingredients in a large glass bowl and mix well; add shrimp and marinate for one hour, stirring frequently. Remove shrimp from marinade and drain (discard marinade).
Thread two to three shrimp on each skewer.
Drizzle a little olive oil over each side of the skewered shrimp and grate some black pepper over top. Let shrimp sit at room temperature for about 10 minutes before cooking, then grill skewers over medium-high heat for about two to three minutes per side until just opaque. Don't overcook.
Serve with fresh lime wedges. Makes six to eight servings.
