So, when we said last week that Cinco de Mayo is about more than just drinking, we certainly didn’t mean to imply that it’s not about drinking. I mean, come on. But margaritas aren’t you’re only option for celebrating Mexico this May.
In light of this year’s epic lime shortage and rapidly rising margarita price index, mixologist Shaher Misif of San Francisco’s Cantina shares this great way to mix tequila with another citrus bounty: kumquats.
Despite what ES-ers may think/
Cinco Mayo’s ’bout more than the drink/
So chop up your fish and spice up that dish/
It’s time for a Mexican feast.
OK….not sure why I decided to close today out with a limerick…but it’s just that time of the week ya’ll. And with Cinco De Mayo falling on a Monday this year, we’re thinking all-weekend Mexican party. To get things started on the appetizer front, we’ve got two delightful recipes courtesy of our friends over at McCormick.
Chamoy is a versatile condiment from Mexico with sweet, sour and spicy flavors. In this dish, it serves as a perfect complement to baked salmon, which is flaked and served in tostada shells with a charred corn relish.
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Like any tequila-loving citizen, we’re sure you’re busy planning your Cinco de Mayo party this week. Looking for last-minute food and drink recipes to wow your amigos? Look no further than our Endless Fiesta Pinterest board. Featuring the best of Endless Simmer and beyond, we’ve collected enough tasty ideas to fill a decade’s worth of cinco fiestas.
Is the Monday before the Kentucky Derby too early to start pouring mint juelps?
Me thinks not.
For today’s cocktail o’clock, here’s a modern spin on the MJ, made here with Ole Smoky Moonshine — a quintuple-distilled grain-neutral spirit that goes down, dare I say it, smoother than bourbon.
Here in America we like to put our own culinary stamp on everything, and by “culinary stamp” of course we mean taking otherwise healthy things and frying them in as much oil as possible, then dousing them in something sweet. With Passover just around the corner, it’s matzoh’s turn in the fried spotlight. While we disappointingly haven’t seen anyone deep-fry matzoh yet (what are you waiting for, Iowa State Fair?) we do love this take on traditional matzoh brei, courtesy of Carrington Farms, which goes easy on the eggy extras, and heavy on the fried bread. Er…unleavened bread that is.
If you’re not ready to put down the Jameson’s yet, at least include some coffee.
This (post) St. Patrick’s Day cocktail comes via Lulu’s in Hoboken, NJ.
2 oz Jameson 12yr
1 1/2 oz Baileys Caramel
1/4 oz Vanilla Syrup
2 oz Espresso
Mix ingredients together, shake and pour into a glass. Top with whipped cream and drizzled caramel, dust with cinnamon and garnish with a cinnamon stick.
With St. Patrick”s Day just around the corner, you”ll be seeing lots of green beer and Shamrock shakes this week, but here”s one that really takes the cake: IRISH CEREAL MILK. This drink comes from Lexington Brass in New York and combines the childhood glory of sugary online casinos leftover cereal milk with the adulthood glory of…Whiskey.
2oz Jameson Whiskey
1/2 oz Simple syrup
2 oz. Cinnamon Toast Crunch milk
Make Cinnamon Toast Crunch milk (soaking the cereal in milk for 30 min. and then straining out the cereal).
Fill Rocks glass with ice, pour Jameson and simple syrup in. Fill glass with Cinnamon Toast Crunch milk.
Garnish with Cinnamon Toast Crunch Pieces (fresh crunchy ones, not soggy).