Cinco de Mayo memorializes the Mexican victory over the French in the 1862 Battle of Puebla. The day is known for celebrating and partaking in a margarita or two, with or without tequila. Saturday the world will watch the 143rd running of the Kentucky Derby. Mint juleps are the signature drink at Churchill Downs to celebrate this day.
As far as the traditional foods for these celebrations - Cinco de Mayo sports all-time favorite guacamole while The Derby touts the ever-famous comfort food of the South, the pimento cheese spread sandwich.
To help you celebrate, we have provided the recipes for each of the above-mentioned traditional fares. We hope you enjoy us sharing the recipes and whether it's this week or in the future, they all have a place in any celebration!
Wherever you find yourself this weekend. We hope you have fun, take pleasure in an outside activity and some sunshine! Or even some good ole relaxation! Enjoy!
Makes: about 1 1/2 cups
1/3 cup finely chopped fresh cilantro
One jalapeno or Serrano chili stemmed removed, finely chopped (remove ribs if desired)
1/4 cup chopped white onion
Salt to taste
Four ripe avocado halved and pitted
1 1/2 cups finely chopped tomatoes
Juice of 1 large lime
In a medium bowl, combine, three tablespoons of the cilantro, jalapeno, onion, and ½ teaspoon salt. Mash with a fork. Add the avocado flesh and mash with a fork. Mix with the onion and cilantro. Stir in about half of the tomatoes and lime juice until combined. Taste and adjust seasoning with salt. Place in a serving bowl and top with the remaining cilantro and tomato.
You can add more lime and orange juice, to taste.
Coarse salt, optional
1 1/2 ounces favorite tequila
1/2 ounce Triple Sec
1-ounce fresh lime juice
1-ounce fresh orange juice
Place the coarse salt on a plate. Rub the rim of a cocktail or margarita glass with lime. Gently roll in the coarse salt and set aside. In a cocktail shaker filled with ice, pour the tequila, Triple Sec and lime and orange juices. Give it a shake and strain into a glass.
Makes: 2 drinks
Four mint leaves, dried
One lump sugar or 1/2 teaspoon granulated sugar
Crushed ice to fill two tall glasses
2 sprigs fresh mint
2 ounces Kentucky bourbon
Chill two tall glasses in the freezer for 30 minutes before mixing the drinks. Put the four dried mint leaves in a food processor with the sugar and pulse a few times to pulverize and release the mint flavor. Add water and pulse briefly to make a speckled paste. (If you do not have a processor, put mint leaves and sugar in a small bowl and crush the leaves with the back of a large spoon. Or use a mortar and pestle to blend the leaves and sugar, then add water to make the paste.) Fill the glasses to the rim with crushed ice. Stick a sprig of mint in each glass, pour half the mint-sugar paste into each glass, add 1 ounce of bourbon to each glass and serve with a stirrer.
Pimiento Cheese Spread
Makes: 2 cups
2-teaspoon Worcestershire sauce
2-teaspoon apple cider vinegar
1 ½ teaspoon dried mustard
1 ½ teaspoon favorite hot sauce
1/4 teaspoon ground black pepper
2-tablespoons finely diced onion
12-ounce jar of diced pimiento
16 ounces shredded sharp yellow cheddar cheese
In a medium mixing bowl stir together first eight ingredients until smooth. Fold in pimientos and cheddar cheese. Cover and chill 6 to 10 hours. Let stand at room temperature 30 minutes, and stir before serving.
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