610 cuba libre shots Recipes

shrimp , medium-size (about 2 lb), limes , juice of (about 8 tbsp), pineapple juice, canned, dark rum, cilantro, finely chopped, garlic clove, chopped, salt , to taste, ground pepper , to taste

vegetable oil, garlic clove, minced, peeled, purple onion, peeled, frozen green peas, thawed, tomato, canned peeled, drained, chopped, cooked rice, cold, ham , slivered, chicken, cubed and cooked, pimento stuffed olive, sliced, avocado, peeled pitted

all purpose flour, baking powder, salt, vanilla sugar, sugar (very generous), pure vanilla extract, coconut extract, eggs, room temp, heavy cream, havana club dark reserve rum, butter, melted and cooled, generous ) coconut plus an extra little handful of toasted coconut, water, sugar, dark havana club reserve rum, if you re wondering why the measurements are a little funny it s because among the other changes i made to dorie s recipe, i also halved it.)

sugar cube, water (a shot), coffee, coffee-flavored liqueur (a shot), cream

milk, rolled oats, salt, cream, brown sugar, whiskey (2-4 shots), vanilla extract, amarula cream liqueur (2-4 shots )

watermelon juice (4 shots), carbonated lemon-lime beverage (4 shots), sugar

amarula cream liqueur (1 shot), frangelico (1 shot), ferrero rocher chocolate

ice, shots vodka, shots blue maui schnapps or 1 (1 oz) blue curacao, splash carbonated lemon-lime beverage, orange juice

sugar, calvados (3 shots) or 4 1/2 oz apple liquor (3 shots), lime, sliced, lemon, sliced, peaches, cut into wedges (optional), green apples, seeded and cut into wedges, dry white wine, raspberries, sparkling soda water , sprite or club soda, ice (optional)

lime, quartered, stalk lemongrass , tender white part lightly bruised and sliced into 1 inch pieces, light brown sugar, fruit puree (peach, cherry, raspberry or apple), shots vodka or 4 shots lemonade, ice, ginger beer

orange, bacardi superior rum, cointreau liqueur (triple sec), blue curacao, a lime , juice of

cold espresso or 4 oz strong coffee, rum, ice cubes, cola drink, chilled

my salad is a gathering of all spanish cultures in 1 dish. i lived in colombia for a few years and traveled to costa rica, venezuela, panama, etc. where i learned more about their culture through the flavor of their dishes. right now, i live here in the usa, in ny which is the melting pot of the world, and i continue learning about more cultures and powerful flavors such as from mexico, peru, argentina, etc., purple potatoes, boiled and diced, baby red potatoes, diced and baked (skin on ), diced and fried yucca, sliced cooked carrots, green diced apple (previously soak in lemon juice to prevent from browning), toasted almonds, diced celery, diced green peppers, canned corn, capers, diced red bell peppers ., baked pork, shredded, diced onion, chopped chives, chimichuurri (see note ), salt and pepper to taste, sour orange and cilantro for garnish

watermelon, diced, seeded, papaya, ripe, diced, sweetened condensed milk, granulated sugar , to taste, fresh lime juice , to taste, ice, crushed

mangoes, ripe, red bell pepper, seeded, green bell pepper, seeded, red onion, pineapple juice, canned, limes , juice of (about 4 tbsp), garlic clove, chopped, cilantro leaf, chopped fine, red wine vinegar, curry powder, salt , to taste, ground black pepper , to taste

whole goat s milk (cow s milk will also work and is traditional in some countries, like cuba), fine granulated white sugar, vanilla bean , split in two or 1 tsp vanilla extract, baking soda (sodium bicarbonate) -- this is needed for a complete browning-- it lowers the ph and prevents milk proteins from coagulating (bunching up). the browning is not caramelization -- it is a maillard reaction which requires the addition of a base. if you do not add the sauce will still thicken and taste wonderful, but the full potential of the sauce will be lost.