Sangria de Holly

Ingredients

1 bottle cheap sangria
1 bottle triple sec
8 chai tea bags
frozen (or fresh if available!) blueberries, raspberries and blackberries

Instructions

Combine the first three ingredients in a large pot/bowl. Chill in the refridgerator for at least 6 hours. Place berries in the freezer (if you purchased fresh ones).

Serve in glasses over frozen berries. Discuss philosophy and theology or share songs.

Ms. Cuellar's Hot Toddy

1 part spiced rum
3 parts cranberry juice
a few pieces of clove

gently warm in a saucepan on the stove. pour into mugs. enjoy.

(this is particularly good with a game of croquet.)

Tamales

Ingredients

Dough:
1/12 c Masa Harina
3 tbsp olive oil
1 tsp baking powder
1 c lukewarm vegetable broth
garlic powder
salt
pepper
pinch chile powder

Filling:
1 large tomato
6 tomatillos
1 green bell pepper
4 jalapenos
2 poblano peppers
4 garlic cloves
1/2 cup corn

corn shucks

Instructions

Soften corn shucks in warm water for 1 hour. Roast the peppers, peel off the blackened skins. Process with other ingredients in food processer, set the filling aside. Mix all the dough ingredients together.

Place about 2 tablespoons of dough on a husk, spread into a long oblong shape. Place a strip of filling in the middle and fold (this is the really hard part. Just give it a few gos).

Put the tamales in a large pot with a vegetable steamer placed on the bottom (stack them up, open end facing up). Steam for about an hour.

Serve with a sauce (see sauce #2 in enchilada recipe) or a red chile sauce.

To reheat, place in a shallow dish with a few tablespoons of water and microwave for ~20 seconds or until warmed throughout.

Black-eyed Pea Salad with Grilled Corn and Roasted Red Pepper Viaigrette

Ingredients:

1 1/2 c corn
1 cup black-eyed peas
olive oil
Fresh salad greens
Tomatoes
1 Poblano pepper
1 1/2 Red peppers
Tomato
Pear
Mixed Greens
Basalmic vinegar
Red Wine vinegar
Lemon juice
Mustard seed
Salt
Pepper

Ingredients

Roast the corn and black-eyed peas (canned is fine) in a little butter and sacherie's. Place in the middle of a salad plate.

Roast a red pepper and a pear, skin and puree. Combine with olive oil, basalmic vinegar and red wine vinegar, lemon juice, crushed mustard seed, 1 clove garlic (chopped or pressed), salt and pepper. Toss with salad greens, chopped peppers and tomato.

Serve surrounding the corn and black-eyed peas

Toasted Ciabatta with Pate and Gouda

Slice the ciabatta lengthwise. Brush with butter and top with roasted eggplant pate and thin strips of cheese (any kind will do). Toast in the oven at ~350.

Roasted Portobella and Carmelized Onion Sandwich

Ingredients

portobella mushrooms
3 cloves garlic, minced
olive oil
1/4 onion, sliced
1 loaf of bread (french, ciabatta, etc)
cheese

Instructions

preheat oven to 350. mix minced garlic and olive oil in a bowl. coat mushrooms in oil/garlic mix and place gill side down on a baking sheet. roast for 25 minutes.

saute the onion in olive oil/garlic mix, cook for 5 minutes. lower heat and cook for ~15 minutes, stirring occasionally. (carmelize those suckers.)

cut the bread lengthwise. placing the portobella on the bottom half and the onions and a little cheese on top. broil face up in the oven until the cheese melts and the bread is lightly toasted.

serve the sandwich (it's great with some salad greens and a sweet/sour vinaigrette). would go great with a glass of hefeweizen or an amber ale.

Roasted Eggplant, Pine Nut and Basil Pate

Ingredients

1 large eggplant, cut into 1/2 inch cubes
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 bunch basil leaves
1/2 c toasted pine nuts
salt and freshly ground pepper

Instructions

Roast the eggplant: preheat the oven to 400 degrees. Toss eggplant in a bowl with the oil and vinegar. Spread the cubes on a rimmed baking sheet so that they're in a single layer without crowding. Roast till soft, or about 30 minutes.

Once eggplant is cool, put in food processor with the other ingredients. Pulse to desired texture (don't make it into a paste). Add salt and pepper.