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THE PERFECT MARGARITA

1 oz Gold Tequila
1 oz Silver Tequila
1 oz Cointreau
1 oz Orange Curacao
1 teaspoon Lime juice

Rim margarita glass with salt. Combine ingredients in a shaker filled with ice. Shake and strain into a margarita glass with ice. Add your favorite fruit or olive on the side for fun


MARGARITAVILLE BLOODY MARY

1 oz Margaritaville Silver Tequila
2 Lime Wedges
1 quick shot Worcestershire Sauce
7 dashes Tabasco Sauce
Salt and Pepper to taste

Squeeze lime juice into a 16-ouce tumbler filled with ice. Add other ingredients and stir vigorously.

1 oz.
Calypso Coconut

3 oz. Coke
Splash of Grenadine

Combine ingredients in a cocktail glass over ice.

TROPICAL TANGERINE RITATINI

1 oz. Tropical Tangerine
1 oz. Cointreau
1 oz. Fresh lime juice
Splash of Margaritaville Margarita Mix

Combine ingredients in a shaker filled with ice

CADILLAC MARGARITA

1 oz. Last Mango
oz. Cointreau
4 oz. Margaritaville Margarita Mix
Splash of cranberry juice

Combine ingredients in a shaker filled with ice. Shake and strain into a margarita glass with ice


Blue Hawaii

1 1/2 oz. Rum
1/2 oz. Blue Curacao
1 oz. Pineapple Juice
1/2 oz. Orgeat or Simple Syrup Ice (optional)

Combine ingredients and mix well. If using ice, mix ingredients with blender. (slap an orange and/or cherry on a straw or toothpick for fun)


Malibu and Pineapple

fill glass 3/4 full ice
2 shots Malibu Coconut Rum
1 can of Pineapple Juice

for decoration plane fresh pineapple and cherry on a toothpick or straw
delicious!



Caribbean Shrimp Dip (makes 4 to 6 servings)

One 8 oz. package of shrimp-flavor w/fresh lime juice
cup thin sliced red peppers
cup thin sliced green peppers
cup chopped green onions
cup chopped fresh cilantro
2 cups soft style cream cheese
cup heavy cream
2 Tablespoons olive oil

Cook lime flavored Shrimp according to the package directions, when slightly cooled, chop the shrimp into bite size pieces, in a separate pan, saute the peppers in the olive oil for five minutes over medium heat until soft. Add cream cheese and heavy cream, whisk briskly to blend. Once blended add shrimp and its sauce. Pour into a crock. Serve with warm toasted pita triangles, grilled French bread slices, bagel chips, crackers or tortilla chips.

This is so yummy!!

Grilled Chicken Kabobs

2 pounds skinless, boneless chicken breasts, trimmed of any fat and cut into cubes
1/2 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 small onion, grated
1/2 teaspoon freshly ground cinnamon
1/2 teaspoon freshly ground cardamom seeds (from about 20 pods)
1 teaspoon dried or fresh thyme leaves
Salt and freshly ground black pepper
1 teaspoon freshly ground cumin seeds, optional
1 teaspoon Baharat, recipe follows
1/2 teaspoon paprika
10 (10-inch) wooden or metal skewers


Marinate the chicken cubes in a glass or ceramic bowl or pan with the olive oil, lemon juice, onion, cinnamon, cardamom, thyme, salt, pepper, cumin, if using, Baharat, and paprika for 6 hours, covered, in the refrigerator, turning the cubes occasionally.
Preheat a gas grill for 15 minutes on high or prepare a hot charcoal fire. Skewer the chicken cubes so they touch each other but do not press against each other. If possible, use a skewer rack so the chicken grills without touching the grilling grate. Grill until golden brown, 20 to 30 minutes, turning frequently. Serve hot.

Baharat:
1/4 cup black peppercorns
1/4 cup allspice berries
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg

Grind the peppercorns and allspice together and blend with the cinnamon and nutmeg. Store in a jar in your spice



Hawaiian Pineapple Salsa

2 ounces cranberry-raspberry concentrate
4 ounces orange juice
2 ounces pink lemonade concentrate
1-ounce white vinegar
3 ounces seedless green grapes, cut in halves
2 nectarines, pitted and sliced
2 oranges, cut in sections
12 leaves fresh basil

In a saucepan heat the cranberry-raspberry concentrate, orange juice, pink lemonade concentrate and the white vinegar. Finish the sauce by poaching the fruit in the sauce for 2 or 3 minutes until fruit is soft but not overcooked. Add salt and pepper to taste and garnish with fresh basil.

Grilled Shrimp Tapenade Quesadillas

1 garlic clove
6 anchovy fillets or 1 3/4 tsp anchovy paste
2 tbsp capers, drained
2 tbsp olive oil
8 ounces pitted kalamata olives
3/4 pound small shrimp,cooked,peeled,deveined
8 (10 inch) flour tortillas
3 cups shredded cheese (gruyere)

With food processor running, drop garlic through food chute; process until minced. Add anchovies,capers, and olive oil; process until finely minced. Add olives, processing just until chopped. (Do not over process-mixture should be chucky).
Combine olive mixture and shrimp in a large bowl, toss well. Place 4 tortillas on a large baking sheet. Sprinkle each tortilla with 1/3 cup cheese; top with 1/4 cup of shrimp mixture. Top shrimp mixture with remaining cheese. Place remaining tortillas over cheese, pressing down gently.
Grill, covered, over medium heat for 2 minutes. Quickly and carefully turn quesadillas, using a large and wide spatula. Grill, covered, 2 additional minutes or until cheese melts and tortillas are a golden brown. Cut e/quesadilla into 6 wedges, and serve immediately. Makes 6-8 appetizer servings.

Crab and Shrimp Gazpacho

3 large tomatoes, seeded and diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 cucumber peeled and diced
1/2 onion chopped
2-3 garlic cloves, minced
1/4 chopped fresh basil
1 tbsp seafood seasoning
1 (46 oz) bottle vegge juice
1/4 cup fresh lemon juice
1/4 cup red wine vinegar
1 pound fresh crabmeat, drained
1 pound cooked small shrimp, cleaned

Combine first 8 ingredients in a large bowl; stir in veggie juice, lemon juice, and vinegar. Cover and chill. Stir in crab and shrimp. Serve with baguette slices and garlic-herb spread. Makes 16 cups

Garlic Herb Spread

1/2 cup butter, softened
1/2 cup extra virgin olive oil
2 garlic cloves minced
2 tbsp chopped mixed fresh herbs (basil,chives,thyme,or parsley)
1/4 tsp salt

Combine ingredients. Cover and chill until ready to use. Makes 1 cup



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