Safety Recipe of the Week: Cinco Derby Party

Article provided by Melanie Taylor.

What a wild weekend this is going to be! Cinco de Mayo + Kentucky derby = Wahoo! We are having a small “Cinco Derby” and no party is complete without drinks and appetizers. Here are a couple simple appetizers that we plan to make, along with two yummy drinks. Enjoy!!!

Paloma
2 Oz Blanco or Reposado tequila
½ ounce lime juice
7 ounces Grapefruit soda or enough to top off the glass.
Salt for rimming

Rim a Collins glass with salt, fill the glass with ice, add the tequila, lime juice and top with Grapefruit juice.

Kentucky Mule
1.25 oz. Bourbon
0.5 oz. fresh lime juice
Top with ginger ale
1 wedge of Lime
Stir together and serve in a copper mug

Bacon Bourbon Caramel Popcorn

Ingredients:
5 quarts plain popped corn (freshly air-popped recommended.)
1/2-1 lb thick cut bacon, chopped, fried to just about crispy and well drained
1 cup butter
2 cups brown sugar
1/2 cup light corn syrup or 1/2 cup maple syrup
1 teaspoon sea salt
1/2 teaspoon baking soda
3 ounces Woodford Reserve Bourbon

Preheat your oven to 250º.

Melt 1 cup of butter over medium heat. Mix in brown sugar, corn syrup, and sea salt and then stir until boiling at the edges. Lower the heat slightly and let boil until the caramel is 250º. Remove from heat and add the baking soda and bourbon. Once fully incorporated, stir in the bacon.

Divide the popcorn into two very lightly greased roasting pans and coat with the caramel. Mix well and then put the popcorn into the preheated oven for about 45 minutes to an hour, mixing every 10-15 minutes so the kernels of popped corn is coated in bourbon bacon coating.

Once done, pour onto either parchment paper or wax paper to cool and break into pieces.

Central Mexican Guacamole

Ingredients:
4 tablespoons finely chopped fresh cilantro
1 to 2 serrano chilies, stemmed and finely chopped
2 tablespoons finely chopped white onion
Kosher salt
3 ripe avocados, halved and pitted
1 pint (10 ounces) grape tomatoes, finely chopped
Tortilla chips, to serve

In a bowl, combine 2 tablespoons of the cilantro, the chilies, onion and ½ teaspoon salt. Mash with the bottom of a dry measuring cup until a rough paste forms, about 1 minute. Scoop the avocado flesh into the bowl and coarsely mash with a potato masher or fork. Stir in half of the tomatoes until combined. Taste and season with salt. Transfer to a serving bowl and sprinkle with the remaining cilantro and tomatoes.

Fresh Two Bean Salsa

Ingredients:
2 cups cooked Black Beans
2 cups cooked Pinto Beans
If you choose to use canned beans rinse and drain well
1 cup fresh corn kernels
1/2 cup minced red onion
1/2 cup minced green bell pepper
1/2 cup minced fresh cilantro
1 tablespoon minced garlic
3 tablespoons freshly squeezed lime juice
1/4 cup olive oil
Creole or Cajun Seasoning to taste
1 tablespoon cumin

Combine all ingredients in a glass bowl, blending thoroughly. For best results, cover and refrigerate for 12 hours or overnight before serving.

Mini Hot Brown Cups

Ingredients:
1 loaf white sandwich bread
3 tablespoons butter, plus additional softened or melted butter for the
bread cups
1⁄4 cup flour
2 cups milk
2 cups white cheddar cheese, grated
1 pound deli turkey, thick sliced and diced
6 slices bacon, cooked and crumbled
1 cup grape tomatoes, halved

Preheat the oven to 350 degrees. Using a 3-inch-round cutter or a drinking glass, cut rounds from each slice of bread. With a rolling pin, roll the bread rounds flat.

Lightly butter each side of the bread round or brush with melted butter, then press into the well of a mini muffin tin to form a cup. Bake until lightly browned on the edges, about 5-7 minutes. Allow to cool completely, then remove the cups from the muffin tin and place on a baking sheet.

In a large skillet or saucepan, melt the 3 tablespoons of butter and add the flour to form a roux. Stir with a wooden spoon and cook for 1 minute, stirring constantly. Roux should remain pale and not brown.

Whisk in the milk and bring to a simmer to thicken. Remove from the heat and add the cheese, stirring to melt and combine. Stir in the diced turkey, then season with salt and pepper.

Before serving, fill the bread cups with turkey mixture, then sprinkle with bacon bits. Bake until hot and bubbly, about 8-12 minutes. Remove from the oven, and top each with a halved grape tomato.

110 Main Street, Suite 103
Edmonds, WA 98020
Phone: 425.361.1216 | Fax: 425.775.1116