Madly Delicious Margaritas
This drink gets a tropical twist via guava and mango nectar. If you like sweeter, less tart margaritas, this drink is for you! It goes down easy... almost too easy.
1. Into a glass measuring cup, squeeze the juice of 3 limes and 1 large orange. (You should end up with about 1 cup.)
2. In a large pitcher, stir together lots of ice, the citrus juice, 1/2 cup triple sec, 1 cup tequila (white or gold), one 12-ounce can each guava nectar and mango nectar.
3. Pour about 1/2 cup coarse raw sugar into a small but wide bowl. Rub the rim of the margarita glasses you intend to use with the pulp side of a cut lime. Dip the moistened rims into the sugar. Serve the margaritas with slices of lime for garnish.
Abby's Double Garlic-Roasted Red Pepper Hummus
1. Place an oven rack at the top of the oven and preheat to 425 F. On a baking sheet, place 2 red peppers and 2 or 3 cloves of garlic (drizzled with olive oil and salt and rolled inside aluminum foil). Roast peppers and garlic until peppers are slightly charred and garlic is soft, about 2 to 30 minutes. Remove from oven and cool. Peel loose skins off peppers, remove seeds and stem, and roughly chop. Remove skins from garlic.
2. In a food processor, add the roasted pepper pieces and roasted garlic, one 15-ounce can chick peas, the juice of 1 lemon, 1 tablespoon natural peanut butter or tahini paste, 2 cloves fresh garlic (roughly chopped), 1/2 teaspoon cayenne pepper (or more if you like it spicy), 1/2 teaspoon sea salt, and 1/2 teaspoon pepper. Process until smooth. Taste and add additional lemon juice, garlic, cayenne, salt, or pepper as needed. Pulse until mixed. Transfer to a bowl, cover, and chill for at least 1 hour. Allow to come to room temperature before serving. Garnish with paprika or fresh parsley.
Annie's Naan
These homemade flatbreads are really fun to make. They cook up in just minutes in a hot oven and taste really awesome with Abby's hummus.
1. In the bowl of a standing mixer or a large bowl, mix together 1 cup all-purpose flour, 1 1/4 cups bread flour, 1 teaspoon salt, and 1 package active dry yeast. Add 2 tablespoons olive oil and 1 cup plain yogurt.
2. Mix on low speed until a soft dough ball forms, adding tablespoons of water if necessary to keep the dough moist, about 5 minutes. Knead with the dough hook or by hand for about 10 minutes, or until the dough is smooth and elastic. Transfer to a well-oiled bowl, cover, and let rise until double in size, about 2 hours.
3. Place a pizza or bread stone in the oven and preheat oven to 475 F. Punch down dough and divide into 4 portions and coat with flour. Roll dough balls into 1/4-inch disks (oval or round). Brush with olive oil and sprinkle with sesame seeds. Place 2 of the flatbreads at a time onto the baking stone, unseeded side down. Bake for about 5 minutes, use a large spatula to flip the flatbreads, then bake for about 4 more minutes or until lightly browned. Remove from oven and repeat with remaining 2 dough disks. Cut into wedges and serve with hummus.
Herbed Yogurt Sauce
This stuff taste great in combination with the hummus and naan. It's very light and refreshing.
1. In a small bowl, stir together 2 tablespoons chopped parsley, 1 tablespoon chopped cilantro, 1 tablespoon chopped dill, 3/4 cup plain yogurt, 1 tablespoon red wine vinegar, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and a bit of freshly cracked pepper. Chill until ready to serve.
Caesar Chicken Wings
1. For the marinade, in a small bowl, whisk together 1/4 cup red wine vinegar, 2 tablespoons anchovy-based fish sauce or 2 teaspoons anchovy paste, 2 tablespoons olive oil, 1 tablespoon dijon mustard, 2 teaspoons lemon juice, a pinch of thyme, 1/2 teaspoon garlic powder, 1 teaspoon black pepper, and 1/2 teaspoon sea salt. Place 2 to 3 pounds of chicken wings in a resealable plastic bag. Pour marinade over the wings. Seal and squish the bag around to coat the wings. Chill for 2 to 4 hours.
2. Meanwhile, make the dipping sauce: In the jar of a blender, add 1 egg yolk, 2 tablespoons dijon mustard, the juice of 1/2 a lemon, 2 tablespoons red wine vinegar, and 2 cloves garlic (minced). Blend until smooth. While the blender is running slowly pour about 1/2 cup olive oil into the blender until it is emulsified (You will know when it is emulsified by the sounds it makes. It will sound soft and gurgley.) Pour the mixture into a small bowl. Stir in about 1/2 cup of grated parmesan cheese. (Add more or less depending on how thick you want it.) Season to taste with salt and lots of freshly cracked black pepper.
3. A little more than an 1 hour before you plan to serve the wings, preheat the oven to 350 F. Place the wings on the rack of a shallow roasting pan. (Or you could place cooling racks over a cookie sheet for a make-shift roasting pan.) Roast the wings for 45 minutes to an hour, or until brown and crispy. Serve with the dipping sauce.
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