Monthly Archives: May 2017

Cinco de Mayo – A Fiesta Inspired Menu

carla-salad

May 5th is Cinco de Mayo – a Mexican celebration that commemorates the day the Mexican Army’s astonishing triumph over the French in 1862.

There are many Cinco de Mayo traditions that are celebrated around the world. In Mexico, there are large parades, vendors sell traditional Mexican foods as well as patriotic clothing and accessories for people to wear during the celebration.

In some parts of Canada and the United States, people often host Cinco de Mayo parties with their friends and family.

This year, we decided to partake in the Cinco de Mayo party. So, here is our complete Cinco De Mayo party menu!


The Fiesta inspired menu includes:

Colourful Mexican Potato Salad with Cilantro dressing

Pink Lemonade Margaritas

Chef Carla’s Guacamole

Mexican Shrimp Skewers

Here’s what you will need to complete this menu:

Frozen:1 can pink lemonade. 1 bag frozen shrimp.

Alcohol:Tequila. Grand Marnier.

Produce:1.5 lb. bag of EarthFresh Mini Red Organic Potatoes. 3 limes. 3 avocados.
1 red onion. Fresh cilantro. 1 Serrano chile. 1 Red chile. 1 bunch Garlic. Tri-coloured cherry tomatoes. 1 bunch Green Onion.

Grocery:Salt. Olive oil. Red pepper flakes. 1 can yellow corn. 1 can black beans. Orange juice. 1 bag Tortilla chips.

Colourful Mexican Potato Salad with Cilantro dressing

Ingredients:

1.5 lb. bag of EarthFresh Mini Red Organic Potatoes

¼ cup red onion, diced

¼ cup yellow corn

¼ cup black beans

½ cup tri coloured cherry tomatoes, sliced

1 green onion, sliced

1 Tbsp. red chilis, minced

1 tsp garlic, minced

Directions:

Bring a large pot of cold salted water to a boil, add potatoes and cook for 7-10 minutes. Potatoes will be cooked when fork tender. Drain and allow the potatoes to completely cool. Once cooled, cut potatoes in half and transfer to a medium bowl. Add the purple onion, yellow corn, black beans, tri-coloured cherry tomatoes, green onion, red chilis and minced garlic to the bowl of potatoes. Add the cilantro dressing and gently combine all the ingredients together.

Cilantro dressing

6 Tbsp. olive oil

1/2 cup chopped cilantro

4 Tbsp. lime juice

4 Tbsp. orange juice

2 Tbsp. lime zest

½ tsp sea salt

In a small glass bowl combine the olive oil, cilantro, lime juice, orange juice, lime zest and sea salt and whisk together. Set aside.

Pink Lemonade Margaritas

Ingredients:

1 can pink lemonade, frozen

2 cans water, use lemonade can

1 can tequila, use lemonade can

1 can ice, use lemonade can

½ can Grand Mariner, use lemonade can

½ cup salt to rim glasses

1 lime

Directions:

In a blender, add frozen lemonade, water, tequila, ice, Grand Marnier and blend on high speed for 2 minutes. Set aside.

Pour salt into a shallow bowl and cut lime into wedges. Using one of the sliced wedges, rim each glass with the lime and then place the rimmed edge into the shallow bowl of salt, turning to coat the rim entirely with the salt.

Pour the frozen margarita into each glass and garnish with remaining lime wedges.

Chef Carla’s Guacamole

Ingredients:

2 ripe avocados

1 tsp sea salt

2 Tbsp. red onion, diced

2 Tbsp. diced serrano chili

2 Tbsp. Lime juice

½ cup Fresh cilantro, chopped

Directions:

Cut avocado in half, remove the pit, scoop avocado into a medium bowl and lightly mash. Add the sea salt, red onion, serrano chilis, lime juice and fresh cilantro. Using a spoon, mix to incorporate all ingredients together. Transfer guacamole to a serving dish and serve with tortilla chips.

Mexican Shrimp Skewers

Ingredients:

1 bag frozen shrimp

¼ cup olive oil

2 Tbsp. fresh cilantro, chopped

1 Tbsp. lime juice, squeezed from lime

1 Tbsp. lime zest

1 Tbsp. garlic, minced

1 tsp red pepper flakes

½ tsp sea salt

Directions:

To thaw shrimp, place into a bowl of cold water for 30 minutes. Remove thawed shrimp and place on a paper towel and pat dry. Set aside.

In a medium bowl combine the olive oil, fresh cilantro, lime juice, lime zest, minced garlic, red pepper flakes and sea salt, whisk all ingredients. Add shrimp and toss to evenly coat the shrimp.

Thread the seasoned shrimp on metal skewers. Lay shrimp skewers on an oiled barbeque or an indoor grill over medium heat. Cook for 1 minute per side. Remove and transfer to a serving plate, squeeze fresh lime juice over each skewer.