Place ice in glass to half full. Add tequila followed by fresh orange juice. Put a flat-handled spoon into the glass. Add the syrup quickly allowing it to run down the backside of the spoon, so it sinks to the bottom of the glass. Garnish with an orange slice and a cherry.
This recipe is based on Bobby Flay’s recipe which can be found here.
8 ounces white tequila
4 ounces Cointreau
4 ounces of Cheri’s cactus pear juice
2 ounces Roses lime juice
2 cups ice cubes
Rub lime wedge around the rim of cocktail glasses and dip the rim into a saucer of coarse salt. Place tequila, Cointreau, Prickly Pear Cactus Syrup, lime juice, and ice cubes in a blender and blend until frothy.
For two people: Pour 1 jigger of Prickly Pear Syrup into a cocktail mixer. Then pour 1 jigger of your favorite brandy and shake. Pour into two liqueur glasses. This makes a delicious after-dinner drink.
For an incredible dessert pour some of this Prickly Pear Brandy over vanilla ice cream.
Wow!!!! Delicious!!! Very easy to make and everyone will love it!
1. Place the mixing bowl and wire whip attachment in freezer for 10 – 15 minutes to chill. 2. Combine all of the ingredients in the chilled bowl and whip on medium to medium-high speed for 2 to 3 minutes, or until slightly stiff peaks form. 3. Cover and refrigerate until ready to serve, up to 3 hours ahead of time. 4. Yields 2 to 4 cups.
This recipe was made by Chef Jan Osipowicz at the Epazote Kitchen at the El Conquistador Resort here in Tucson, AZ.
Heat vinegar and agave nectar in small sauce pot with shallots, garlic, thyme, peppercorns then let cool. Remove peppercorns and thyme and discard. Blend the remaining ingredients in a high-speed blender while slowly adding canola oil. Adjust seasoning as needed.
In a small bowl, combine the olive oil, cilantro, lime juice, garlic, and jalapeno jelly in a bowl, and whisk together. Tenderize the pork chops and marinade in a resealable plastic bag or bowl. Remove the air from the bag, and seal; refrigerate for at least 6 hours, or overnight. Preheat your grill on medium heat, or preheat broiler. Remove the chops from the marinade, and season with salt and pepper. Place the chops on indirect heat on the grill, or under the broiler. Cook the meat on both sides until done, turning frequently so the marinade doesn’t burn.
Place salmon on lightly greased baking sheet or broiler pan. Season with salt. In small bowl, combine vinegar, honey, and chili powder; mix well. Spread mixture evenly over fish. Roast at 400°F for 10 to 15 minutes or until fish flakes when tested with fork.