More Mexican Summertime Options
From Sandra Lee and Jose Cuervo Golden Margarita
No summertime gathering would be complete without a signature cocktail, a few terrific finger foods and a group of your favourite people. To ease the way during our often short North American (especially Canadian) summers, here are some of Food Network Semi-Homemade star Sandra Lee’s recipes, sure to hit the spot come rain or shine.
Start the party off by offering your guests an elegant, long glass of Golden Sunset (pictured above). The warmth of sunny Mexico in a refreshing glass.
Golden Sunset
Ingredients:
- 2 cups Jose Cuervo Golden Margarita
- 2 scoops orange sherbet
- 1 cup champagne
- 1 splash Grenadine
Method:
Place Jose Cuervo Golden Margarita, sherbet and champagne in a blender and mix
Pour and garnish with a splash of Grenadine
Follow up your cocktail success by offering guests some finger-food with zip. You can’t go wrong with these Golden Hot Chicken Wings!
Ingredients:
- 3 pounds chicken wingettes
- 2 tablespoons olive oil
- Salt and Pepper
- ½ cup orange marmalade
- 1 cup tomato ketchup
- 1 8-oz can tomato sauce
- 1 cup Jose Cuervo Golden Margarita
- 1-2 teaspoons hot sauce
- 1 tablespoon Worchershire sauce
- ½ teaspoon kosher salt
- 4 cloves garlic, smashed
- 2 tablespoons sesame seeds
Method:
Place orange marmalade, tomato sauce, Jose Cuervo Golden Margarita, hot sauce, Worchershire sauce and garlic into a saucepan Bring to a boil, reduce heat and simmer for 20 minutes, while occasionally stirring
Place wings in a bowl with olive oil, salt and pepper Toss to coat the wings
Place wings on a baking sheet and broil for 5-7 minutes until golden Flip and repeat on the other side of the wings
Remove wings, place in a bowl and mix sauce over wings to coat them
Place wings back on baking sheet, sprinkle with sesame seed and bake at 375 for an additional 5-7 minutes
Serve with blue cheese dressing and celery sticks
Serves 4-6
Feel more like a little seafood to get you in the summertime party mood? No problem! Try these South of the Border Shrimp for a taste of the ocean.
Ingredients:
- 1 pound large or jumbo shrimp, cleaned shelled and deveined
- ½ cup of Jose Cuervo Golden Margarita
- ¼ cup olive oil
- 1 lemon, sliced
- 2 teaspoons Old Bay seasoning
- 2 teaspoons paprika
- 1 10-oz can Rotel diced tomatoes and green chilies, drained
- 2 teaspoons hot sauce
- 2 teaspoons horseradish
- 1 gallon sealable bag
- 10 bamboo skewers (optional)
Method:
Place Jose Cuervo Golden margarita, olive oil, sliced lemon, Old Bay seasoning and paprika into gallon bag
In a large hot grill pan barbeque shrimp for 2 minutes on each side and set aside
In a small pan combine the marinade and the tomatoes
Bring to a boil and simmer until liquid is almost evaporated, let cool
Pour mixture into a blender and blend
Pour into a serving bowl, add hot sauce and horseradish
Serve with shrimp
Serves 2
And when you’re ready to cool the heat, get ready for a tasty treat with the sweet Margarita Mandarin Risotto.
Ingredients:
- 1 cup Arborio rice
- 1½ cups Jose Cuervo Golden margarita
- 1½ cups water
- 1 11-oz can mandarin oranges-separated form their juices
- 3 tablespoons confectionary sugar
- 1 cup heavy cream or half and half
Method:
Simmer rice and 1 cup of Jose Cuervo Golden Margarita, until liquid is almost evaporated (Keep rice at a gentle simmer and stir constantly throughout the process)
Add ½ cup of liquid at a time alternating mix with water slowly until the liquids are completely evaporated
Add juice form the oranges and continue to cook until the liquid evaporates
In a separate bowl, mix cream and confectioner sugar Add mixture to rice, half a cup at a time (Add more cream if a richer texture is desired)
Refrigerate rice in individual serving bowl for 1-hour
Serve warm with orange segments and whipped cream
Serves 4-6
