• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

The Border Grill's Cinco De Mayo Splash!

  • Recipe Submitted by on

Category: Dips, Appetizers, Beverages

 Ingredients List

  • E *****
  • Puree strawberries in blender; place puree in large punch bowl. Strain, if
  • desired, to remove seeds. Dissolve gelatin in boiling water; stir in
  • lemonade concentrate. Add mixture to punch bowl. Add cranberry cocktail and
  • cold water. Slowly add ginger ale.
  • It's May 5, it's a Friday night, and so why not join our neighbors to the
  • South in celebrating independence? We're going to make this easy on you.
  • Make the best guacamole by mixing the following ingredients:
  • 3 ripe Haas avocados, peeled and mashed 1 small red onion, peeled and diced
  • 1-2 jalapenos, chopped finely (seeds optional) 1-2 bunches cilantro leaves,
  • washed, dried and roughly chopped 2 limes, juiced salt and freshly ground
  • pepper
  • And whip up a sensational, easy salsa by blending:
  • 4 ripe Roma tomatoes, cored and chopped roughly 2 serrano chiles, chopped,
  • seeds optional 1/2 small onion, chopped juice of 1 lime 1 teaspoon salt or
  • to taste freshly ground pepper
  • Have on hand your favorite chips and a few old Los Lobos CD's. Begin
  • enjoying the above while you mix these delightful margaritas:
  • (Serves 1)
  • 1 lime, cut into 5 slices margarita or kosher salt 2 ounces anejo tequila 1
  • ounce orange liqueur, such as Triple Sec 1 tablespoon freshly squeezed
  • lemon juice 1/2 coffee cup ice cubes
  • Arrange 3 lime slices on a small plate and cover another plate with the
  • salt to a depth of 1/4 inch. Place a martini glass upside down on the limes
  • and press and turn to dampen. Then dip in the salt to coat the rim.
  • Combine the tequila, orange liqueur, lemon juice and ice in a blender.
  • Blend at high speed until smooth. Pour into the prepared glass, garnish
  • with the remaining lime slices and serve.
  • Note:
  • To make 8 margaritas, mix 2 cups tequila, 1 cup Triple Sec and 1/2 cup
  • freshly squeezed lemon juice. Prepare in 3 batches; shake or blend a third
  • of the mix with about 1 coffee cup ice for each batch.
  • Editor's note: The Border Grill is Milliken's & Feniger's wildly wonderful
  • restaurant that celebrates the flavors of Mexico. Located at 1445 4th
  • Street in Santa Monica, CA, many of the recipes that have made this
  • restaurant so popular appear in the owners' latest book Mesa Mexicana. For
  • those living in the Los Angeles area, tune into Mary Sue & Susan's new hit
  • show "Good Food" on KCRW (89.9 FM), Fridays at 2:00pm.
  • Recipe By : by Mary Sue Milliken and Susan Feniger
  • From: Date:
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini


Recipe via Meal-Master (tm) v8.05

Title: The Bowl of Red a Great Chili
Categories: American sw, Beef
Yield: 8 Servings

1 tb Canola oil
3 lb Sirloin tip roast; trimmed,
-cut in 1/2" cubes
2 tb Mild New Mexico chili powder
2 tb Paprika
3 tb Chili powder
1 tb Hot New Mexico chili powder
5 tb Cumin
1/4 ts Oregano
1 c Chopped onion
4 Garlic cloves; minced
3 c Low-sodium chicken broth; or
1 c Low-sodium beef broth; or
1 ts Tabasco sauce
1/2 ts Salt substitute
1/4 c Cola flavored beverage
Salsa habenero; your

Heat a large pot or Dutch oven until a drop of water quickly sizzles away.
Add canola oil to coat bottom of pan. Add a third of the sirloin tip cubes
and cook until water from meat is almost evaporated. With a slotted spoon,
remove meat to a bowl. Repeat process with remaining meat, one-third at a

Remove pot from heat and pour off excess fat and water. Then return all
meat to the pot.

In a mortar, combine New Mexico Chile powder (mild and hot), paprika, chili
powder, cumin, and oregano; grind to blend. In a blender, combine onion,
garlic, chicken stock, and beef stock and puree.

Reheat the pot, adding contents from blender, and bring to a low boil.
Reduce to a simmer and cook for 45 minutes. Add spices from mortar and
simmer, covered, for 2 hours. *see tip. Remove cover. At this point, stir
once or twice, scraping the sides of the pot. Add Tabasco, salt substitute,
cola beverage, and 2 drops of salsa/sauce habanero. Stir in and taste;if
not hot enough, add a drop or 2 more of salsa habanero. Serve "hot from the

Servings: 8

Calories 228; 73mg chol; 100mg sodium; 8\7.5 g fat (2.2 g sat fat) 31%cff.
MC Recipe.

* TIP: Do not stir the the pot: if you stir chili too much, the meat
becomes tough and you lose some of the spice flavors.

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