Tomorrow's Mexican Siesta

Date: Thursday,  05/20/2010
Time: 12:00pm - 1:00pm
Location: Hemlock Room (2nd Floor)
We're Watching: Laurel & Hardy: Flying Deuces
Food & Drinks: A little snack will be provided

Take Some Time Away

Let's get away for a sweet treat in the Dogwood Room (2nd Floor), on Tuesday, May 25th from 12:00pm-1:00pm.

Margarita Social SlideShow (PicasaWeb)

Event Date: May 12, 2010
Location: Dogwood Room
Description: Virgin margaritas and Siete Loco
Siete Loco Winners:
1st: Monika and Jodie
2nd: Pam
3rd: Terrry, Tom and Jill

Take a Mexican Siesta

Let's take a Mexican Siesta in the Hemlock Room (2nd Floor) on Thursday, May 20th from 12:00pm - 1:00pm. As a hint for what we'll be doing....

A light snack will be provided during this event. Please feel free to bring a sack lunch to complete your meal. We are looking forward to seeing you there! Take care!

The Restaurant & Another Margarita Recipe

Growth of the Restaurant
Source: http://en.wikipedia.org/wiki/Jimmy_Buffett%27s_Margaritaville

Jimmy Buffett's Margaritaville is the name of a United States-based casual dining American restaurant chain and a chain of stores selling Jimmy Buffett-themed merchandise. It is owned by the singer's Buffett’s Margaritaville Holdings LLC and named for his hit song "Margaritaville."

Blueberry Lime Margarita Recipe

Source: http://www.foodnetwork.com/recipes/eating-well/blueberry-lime-margarita-recipe/index.html

Prep Time:10 min                            Level: Easy                        Yield: 2 servings

Ingredients

2 cups ice

1 cup frozen blueberries

1 cup blueberry nectar

1/4 cup seltzer

2 tablespoons frozen limeade

1 tablespoon lime juice

3 ounces tequila, optional

1 lime wedge

Coarse salt

Directions

Combine ice, blueberries, blueberry nectar, seltzer, limeade, lime juice and tequila, if using, in a blender and blend until smooth. Rub rim of 2 glasses with lime wedge and dip in salt. Divide the margarita between the prepared glasses and serve.

Margarita Ville Origins & A Margarita Recipe

Origins of Margarita Ville
Source: http://en.wikipedia.org/wiki/Margaritaville

"Margaritaville" is a 1977 song by American popular music singer-songwriter Jimmy Buffett from the album Changes in Latitudes, Changes in Attitudes. He wrote it in Fort Myers while spending time in Florida. The song was a chart hit in the United States when it was released and contemporary popular culture references and remakes attest to its continuing popularity. It reached #8 on Billboard Hot 100 chart, topped the Easy Listening (Adult Contemporary) chart at #1, and peaked at #13 on the Hot Country Songs chart. It remains Buffett's highest charting solo single.

Named for a cocktail, the margarita, and with lyrics reflecting a laid-back lifestyle in a tropical climate, "Margaritaville" has come to define Buffett's music and career.

Watermelon Margarita Recipe

Source: http://www.foodnetwork.com/recipes/emeril-lagasse/watermelon-margaritas-recipe/index.html

Cook Time: 2 min                   Level: Easy                                  Yield: 1 drink

Ingredients

1 teaspoon lime zest

1/2 cup water

1/2 cup sugar

3 tablespoons coarse salt

1 lime wedge

1 cup watermelon puree (*see Cook's Note)

2 tablespoons fresh lime juice

1/2 cup premium 100 percent agave tequila

2 tablespoons orange-flavored liqueur (recommended: Grand Marnier or triple sec)

1 cup ice

Directions

In a medium saucepan, combine the lime zest, water, and sugar. Bring to a boil over medium heat, and cook, stirring, until the sugar dissolves. Remove from the heat. Cool to room temperature and strain out the zest. (Can be made in advance; keep in a covered container in the refrigerator.)

Chill a margarita glass in the freezer for 30 minutes. Place the coarse salt in a shallow dish or saucer. Wet the rim of the glass with a lime wedge and dip the glass into the salt, coating the top edge.

In a cocktail shaker, combine 2 tablespoons of the cooled lime syrup with the watermelon puree, lime juice, tequila, orange-flavored liqueur, and ice. Shake until frothy and well chilled, at least 1 minute. Strain into the prepared glass and garnish with a lime wedge.

*Cook's Note: To make the watermelon puree, remove seeds from fresh watermelon and cut into large chunks. Place in a blender and process until smooth and well pureed.

Upcoming Margarita Social

Need a break from work or just a chance to relax? Take some time off and join us next Wednesday, May 12th at 12:00pm-1:00pm in the 2nd Floor, Dogwood room for some fun and games. Bring your lunch and we'll provide a little something to drink. 

Hm... wonder what it will be...  

*Hint Hint*

Until then....

Have a Happy Mother's Day, Sunday!

Cinco de Mayo Traditions & Flan Recipe

Mexican Traditions
Source: http://www.buzzle.com/articles/cinco-de-mayo-traditions-and-activities.html

The celebrations of Cinco de Mayo date back to a history that is rife with Mexican refusal to make interest payments to France. The French decision to invade and occupy Mexico was initially successful, but only led to a fervor that could not be defeated in the famous Battle of Puebla, on May 5, 1862.

Research reveals that the first observance of Cinco de Mayo in America was in fact in the state of California to celebrate the Mexican resistance to French rule. Though initially, the celebrations were restricted to California, today it is a regional holiday in Mexico. The celebrations are a feast for the eyes. The festivities include indulgence in traditional Mexican food, music, and dance.

On this day, military services pledge allegiance to national pride and heritage and institutions celebrate the culture of Mexican ancestry. The celebrations are considered at par with those of St. Patrick's Day and the Oktoberfest. Cinco de Mayo is traditionally a national festival observed devoid of consideration of ethnic origin. Traditional Mexican symbols like the Virgen de Guadalupe and César Chávez are part of banners and special events.

Traditional Mexican Flan w/Orange & Lime Flavoring
Source: http://www.foodnetwork.com/recipes/emeril-lagasse/traditional-mexican-flan-flavored-with-orange-and-lime-recipe/index.html

Cook Time: 1 hr 0 min.  Level:Intermediate Yield: 8-10 servings

Ingredients
1 3/4 cups sugar
1 quart milk
2 strips orange zest
2 strips lime zest
1 vanilla bean, halved lengthwise
4 large eggs
6 large egg yolks


Directions
In a medium saucepan, combine 1 cup of the sugar with 1/4 cup of water, tilting the pot so that the water is evenly distributed. Cook over high heat, swirling the pan (but never stirring) until the sugar melts and turns to a deep amber color, 4 to 6 minutes. Immediately remove from the heat and, working very quickly, pour the caramel into a 2-quart porcelain casserole dish. Swirl the caramel to completely cover the bottom and partly up the sides of the casserole. Set aside to cool completely.

Preheat the oven to 350 degrees F.

Combine the milk, remaining 3/4 cup of sugar, orange zest, lime zest, and vanilla bean in a medium saucepan and bring mixture just to a boil. Cover pot and allow mixture to steep for 15 to 20 minutes.

In a medium mixing bowl, combine the eggs and egg yolks and whisk to combine. Add the hot milk mixture, little by little, and whisk lightly to combine. Strain the egg-milk mixture through a fine-mesh sieve into the caramel-lined casserole. Place the casserole in a larger baking dish or roasting pan and add enough hot water to come halfway up the sides of the casserole. Lay a piece of aluminum foil over the pan so that it is lightly covered and bake, undisturbed, until custard is just set, about 1 hour. (The timing may vary slightly depending on the baking dish used.) Remove the flan from the oven and transfer to a wire rack to cool. Cool completely and transfer to the refrigerator and chill, preferably overnight.

When ready to serve, run a sharp paring knife around the edge of the custard and shake the custard slightly to loosen. Invert an appropriately sized platter or serving dish over the casserole dish and, working quickly and holding both the casserole and the platter together, turn the casserole over and place the platter on a flat work surface. Gently lift the casserole off of the platter; the custard should gently fall from the casserole onto the platter. If not, tap the casserole and platter lightly on the work surface to help dislodge the custard. Let sit at room temperature for 15 minutes to warm slightly before serving. Serve slices of the flan with some of the caramel sauce spooned over top.

Cook's Note: Flan is best served cool or at room temperature and is more readily turned out of the mold after sitting overnight.

Cinco de Mayo in Seattle & Mexican Rice Recipe

Seattle's Family-friendly happenings for Cinco de Mayo
Source: http://seattletimes.nwsource.com/html/thearts/2011737839_cincoside30.html

• El Centro de la Raza sponsors a celebration 2-6 p.m. Sunday at Asa Mercer Middle School, 1600 S. Columbian Way, Seattle. Arts and crafts vendors, food, children's activities, musical performances, a fashion show featuring traditional garments, salsa lessons and dance party; free (206-957-4605 or www.elcentrodelaraza.org)

• New Latino theater collective eSe Teatro is staging its first production, "El Ultimo Coconut." The solo show, by Cornish College student Alejandro Ford and directed by Rose Cano, explores a high-school student's struggles with his cyber-identity in an online game as well as his "real" identity within a traditional/nontraditional Mexican family. 8 p.m. Wednesday-May 8, Cornish College of the Arts, Main Campus Room 102, 1000 Lenora St., Seattle; donation requested (elultimococonut.wordpress.com/)

• One Day Fiesta at Warren G. Magnuson Park, 7400 Sand Point Way N.E., 11 a.m.-8 p.m. May 9. Live music, magicians, food, community outreach. Mexican star Lupillo Rivera scheduled to sing at 7 p.m.; free.

Mexican Rice
Source: http://allrecipes.com/Recipe/Mexican-Rice-II/Detail.aspx

Ingredients
3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth

Directions
Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Nutritional Information
Amount Per Serving Calories: 292 | Total Fat: 11g | Cholesterol: 3mg

Cinco de Mayo History & Bunuelos Recipe

Cinco de Mayo (the 5th of May) commemorates the victory of the Mexican militia over the French army at The Battle of Puebla in 1862. It is primarily a regional holiday celebrated in the capital city of Puebla and throughout the state of Puebla.

It is not, as many people believed, Mexico's Independence Day, which is actually September 16th. 

For More Information About Cinco de Mayo: http://www.mexonline.com/cinco-de-mayo.htm

Recipe: Bunuelos

Source: http://www.cooksrecipes.com/bread/bunuelos-recipe.html

Bunuelos may be served sprinkled with a cinnamon-sugar mixture or with warmed honey. Another favorite way is to serve them drizzled with a brown sugar syrup flavored with a stick of cinnamon.

Ingredients:

4 cups all-purpose flour

2 tablespoons granulated sugar

1 teaspoon baking powder

2 teaspoons salt

2 large beaten eggs

3/4 cup milk

1/4 cup melted butter

Vegetable oil for fryingCinnamon-Sugar Mixture (recipe follows)Brown Sugar Syrup (recipe follows)Powdered sugar for sprinkling (optional)

Directions

Whisk flour, sugar, baking powder and salt together in a bowl; set aside.

In a small bowl, beat together the eggs and milk. Stir egg/milk mixture into flour mixture; add the melted butter and mix well. (Dough should be easy to handle, if too stiff add 1 to 2 tablespoons more milk; be careful not to make dough sticky.)

Turn dough out onto a lightly floured surface and knead until very smooth.

Divide into 18 to 24 pieces. Shape into balls; cover with a cloth and let stand for 20 minutes.

Roll each ball on a lightly floured surface into 4 to 6-inch rounds. Let the rounds stand for 5 minutes.

In large, deep skillet, heat about 2-inches of oil over medium-high heat or to 375°F (190°C). Fry dough, one or two pieces at a time, until puffed and golden on both side. Drain well on paper toweling. Sprinkle with Cinnamon-Sugar Mixture or drizzle with Brown Sugar Syrup and sprinkle lightly with powdered sugar, if desired. Serve warm.

Makes about 1 1/2 to 2 dozen.

Cinnamon-Sugar Mixture: Combine 2 teaspoons ground cinnamon with 1/3 cup sugar. Sprinkle mixture over hot Bunuelos.

Brown Sugar Syrup: In a small saucepan, combine 2 cups packed dark brown sugar; 1 cup water; 2 tablespoons light corn syrup and 1 (2-inch) cinnamon stick. Bring to a boil and simmer, uncovered, for 10 minutes. Cool to room temperature. Drizzle over hot Bunuelos and sprinkle lightly with powdered sugar.

Cook's Note: Bunuelos freeze well. To freeze, wrap individually in foil. Crisp them in the oven before serving again.