Cinco de Mayo Weekend Special

Well – if yesterday wasn’t wonderful … then I don’t know what is! Summer in May is the best. Not only is it a surprise (even if it happens every year!) but on top of the warm air, you can hear the peepers once the sun goes down.

The weekend promises to be a bit of a mix with some clouds, some sun and some thundershowers. Throw a colorful cloth on the table, find some salsa music on Spotify or Pandora, drag the grill under an overhang and go for it. Saturday is Cinco de Mayo – time to celebrate!

Let’s start with a great appetizer. You will love my Grilled Shrimp with Spicy Peanut Salsa. Add a few raw veggies to dip along with the shrimp. Not enough? You can’t go wrong with my Guacamole and Simple Salsa.

Ready for dinner? Keep that grill going. If you haven’t tried my Grilled Swordfish with Tequila-Lime Butter, now is the perfect time. Serve the swordfish with a delicious mix of Grilled Balsamic Vegetables. Choose any and all of your favorite veggies to throw on the grill. If you like, add a spoonful of Lemony Green Rice.

For dessert, think .. what else but chocolate? A few bites are all you’ll need of my Mexican Chocolate Pots de Crème. Over-the-top delicious and rich, they may just become your new favorite dessert.

For a complete list of and links to all the recipes on this blog Click Here!!

What’s up with you this weekend? I’d love to hear from you! Let’s get a conversation going.

Want more? Click here for more seasonal menus! © Susan W. Nye, 2018

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Celebrate Cinco de Mayo & Mexican Chocolate Pots de Crème

In case you missed it, a few weeks ago Massachusetts and Maine celebrated Patriots’ Day. The day commemorates the first battles of the Revolutionary War at Lexington and Concord. Those of us who grew up in Massachusetts learned a lot about the State’s early history. We spent most of the fall studying the pilgrims. In the spring, we turned to Mad King George’s tyrannical rule and our forbearers’ heroic quest for freedom.

I share this only to point out that, as far as I know, no one in Mexico celebrated Patriots’ Day. Okay, I’m sure that a few of their athletes came north to run the Boston Marathon. However, I can’t imagine that there were lots of parties with baked beans and brown bread down in Cancun or Puebla.

And yet, in a few short days, we’ll be pulling out all the stops for a fun and festive Cinco de Mayo. Before you go making assumptions, no, Cinco de Mayo doesn’t celebrate Mexican independence. It’s the anniversary of the victorious Battle of Puebla against the French in 1862. Just as the Battles of Lexington and Concord were early victories in the Revolutionary War, the Battle of Puebla was an quick win in the Franco-Mexican War.

So why in the world do we celebrate Cinco de Mayo? First of all, it’s a lot easier for Americans to pronounce than Día de la Independencia – Independence Day. And second, Día de la Independencia is in mid-September. Life is good in September. The weather is fine. The leaves are starting to change to red and gold. We’re busy picking apples and showing off our new pencil boxes. We don’t have time for a Mexican fiesta.

Compare that to early May. It’s mud season. There is no red or gold and very little green. The trees are barely in bud. If it’s not raining, it’s cloudy or it will be soon. Sand is everywhere and I could (almost) kill for a mudroom. We could all use a little celebration right about now. Why not shake off the mud season doldrums with a ginormous Cinco de Mayo potluck. Your friends and neighbors will love you for it.

Don’t’ worry, you don’t need to make a huge fuss. The point is to get everyone together and have some fun. Here are a few pointers –

Start with a little color. Track down that sunshine yellow tablecloth and throw it on the table. Use the bright red napkins and add some candles or tea lights. A bowl of lemons and limes will make a perfect centerpiece.

Skip the hokey sombreros and silly mustaches from the party store but encourage everyone to think spring. It’s probably too cold and muddy for flip-flops but take a few minutes to find that bright pink sweater. It’s in the back of the closet somewhere.

Encourage everyone to bring a favorite Mexican-inspired dish. Hopefully, your foodie friends will go one better and create something deliciously authentic.

Feliz Cinco de Mayo y buen provecho!

Mexican Chocolate Pots de Crème
Very creamy chocolate with just a touch of Mexican spice, I can’t think of a better dessert for Cinco de Mayo. Enjoy!
Serves 8

1 1/3 cups half & half
1 1/3 cups heavy cream
Grated zest of 1 orange
1 teaspoon cinnamon
1/4 teaspoon for to taste chipotle powder
8 ounces dark chocolate, finely chopped
8 ounces milk chocolate, finely chopped
1 teaspoon espresso or coffee powder
8 large egg yolks
1 tablespoon Triple Sec
Garnish: unsweetened whipped cream

Put the half & half and cream in a heavy saucepan, add the cinnamon, chipotle and orange zest. Stirring frequently, heat until steaming. Remove from the heat and let the orange zest and spices steep for about 30 minutes.

Put the chocolate and espresso powder in a large measuring cup or bowl. Set aside.

Reheat the cream to steaming.

Put the egg yolks in a bowl and whisk until smooth. Whisking constantly, slowly add the hot cream to the egg yolks.

Return the egg-cream mixture to the saucepan and set over low heat. Stirring constantly, cook until the custard reaches 170 degrees on a candy thermometer.

Remove from the heat, stir in the Triple Sec and immediately strain the hot custard through a fine mesh sieve into the measuring cup with the chocolate. Let the chocolate sit for a few minutes and then whisk until smooth and completely melted.

Pour the chocolate crème into 8 small dessert bowls or glasses. Cool to room temperature, cover and refrigerate for at least 6 hours or overnight.

Serve the pots de crème with unsweetened whipped cream.

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One Year Ago – Grilled Shrimp with Salsa de Cacahuate y Chile de Arbol
Two Years Ago – Puffy Apple Pancake
Three Years Ago – Tostadas with Avocado Crema & Black Bean Salsa
Four Years Ago – Cheddar-Sage Biscuits
Five Years Ago – Lemon-Lime Squares
Six Years Ago – Tarte à l’Oignon (Onion Tart)
Seven Years Ago – Honeyed Apricots with Creamy Yogurt
Eight Years Ago – Black & White Brownies
Nine Years Ago – Rhubarb Muffins

Or Click Here! for a complete list of and links to all the recipes on this blog!

How will you celebrate Cinco de Mayo? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2018

What to Celebrate Weekend Special?

So we’ve got a couple of thing going on this weekend. First and foremost, today is Cinco de Mayo. It’s raining again, so a sunny Mexican-inspired meal sounds pretty good about now. If you don’t have time to fiesta tonight, then you can always celebrate the Kentucky Derby tomorrow.

Here are a few ideas for your Cinco de Mayo feast!

For starters, how about the Middle East meets Tex-Mex with a tasty Chipotle Sweet Potato & White Bean Hummus? Or try my Corncakes with a dab of Roasted Red Pepper Dip.

Move to the table and a simple salad. My Romaine & Radicchio Caesar Salad is delicious. Now for the main course. My grill is still on porch so I’m good to go with Grilled Shrimp with Salsa de Cacahuate y Chile de Arbol and a side of Grilled Zucchini, Onions and Peppers and a spoonful of steamed rice.

And for dessert … as far as I know my I Love Lime Pie has nothing to do with Mexico. However, it is delicious. That’s a good enough reason for me. How about you? Feliz Cinco de Mayo y ¡buen apetito!

=o=

Now, what about Derby Day?

Celebrate the Derby with fun and festive cocktails! It’s not a Derby without Mint Juleps:

Kentucky Mint Julep
Serves 1

1-2 tablespoons minted simple syrup
Crushed ice
2 ounces bourbon
Garnish: sprig of fresh mint

Put the syrup in a tall glass or silver Julep cup, add about 1 cup crushed ice and the bourbon. Add more ice and a splash of water to almost fill the glass. Stir well and garnish with a sprig of mint.

Minted Simple Syrup
Makes about 1 1/2 cups

1 cup water
1 cup sugar
1 bunch mint

Put the water and sugar in a heavy saucepan. Stirring frequently, heat over medium until the sugar dissolves. Increase the heat to medium-high and bring to a simmer. Reduce the heat to low and continue simmering for 5 minutes, stirring occasionally.

Remove the pan from the heat. Add the mint and steep for 15 minutes. Strain the syrup, cool to room temperature and refrigerate until cold.

Can be prepared ahead and stored, covered, in the refrigerator.

Now the question, what to nibble while you watch the sport of kings?

How about a make-your-own crostini bar? Grill up some bread, add some breadsticks and artisanal crackers and let your friends mix and match. To build your crostini bar, start with a Duo of Pestos Artichoke and Sundried Tomato and add a small bowl of Tapenade. Grilled Vegetables are lovely on crostini. Asparagus, zucchini, tomatoes, onions and peppers … any and all are delicious. While you’re at it, throw a few Shrimp on the Grill.

Alright, what’s next, hmmm … how about Chicken Liver Pâté and Smoked Salmon Mousse. Of course, you’ll want some cheese … a wedge of Parmigiano-Reggiano, a log of goat cheese and maybe another wedge, this one Stilton or Gorgonzola. Be sure to include something sweet, maybe some honey or Fig Jam and add some nuts. Walnuts and pine nuts are always a good choice.

Top off the evening with something sweet: In keeping with the make-your-own-theme, how about a sundae bar? A few quarts of your favorite ice cream or gelato and some delicious sauces, Chocolate, Caramel and Maple, one, the other or all three, work for me. Some fresh berries would be nice too!

Stay dry, have a great weekend and bon appétit!

What’s up with you this weekend? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for more seasonal menus! For a complete list of and links to all the recipes on this blog Click Here!

© Susan W. Nye, 2014

Cinco de Mayo & Grilled Shrimp with Salsa de Cacahuate y Chile de Arbol

May 5th, better known as Cinco de Mayo, is this coming Friday. I’m sure you’ve heard of it. Celebrated from coast to coast with tequila shots and tacos, it is an excellent excuse for a party. Perhaps you’ve been thinking that it would fun to have a totally authentic Cinco de Mayo celebration. You know, skip the queso dip and Macarena in favor of real Mexican flavors and dance steps. I get it. You want to a party like they do down in sunny Mexico.

Alright then, here’s what you do … nothing. Yup, that’s right. Absolutely nothing.

Cinco de Mayo is not celebrated in Mexico. Widely mistaken for Mexican Independence Day, Cinco de Mayo commemorates an early victory in the Franco-Mexican War. The Battle of Puebla took place on May 5, 1862. The resulting victory was more than fifty years after Mexico declared its independence from Spain. In case you’ve forgotten, Mexico was a colony of Spain not France.

So indeed, our enthusiastic celebrations of Cinco de Mayo are somewhat akin to the Swiss celebrating the American victory against the British in the 1814 Battle of Plattsburgh. In case you’re wondering, they don’t. I know where Plattsburgh is but I doubt that too many of my Swiss friends do. I also know where Puebla is. Not because I’m a geography or history whizz but because I looked it up on a map a few minutes ago.

Regardless of whatever convoluted calculations or interpretations you might try to make, Cinco de Mayo adds up to being a mostly American holiday. I suppose that’s makes sense. After all, we are a nation of immigrants and many of our holidays reflect that. The Chinese New Year celebrates our ties with China. Everyone is Irish on Saint Patrick’s Day. Oktoberfest has found its way from Munich to Muncie and several other U.S. cities.

Now the question arises – how to celebrate? Well, you could find one of those 100-foot margarita bars, the kind that serves fruity cocktails in glasses the size of fish bowls. Alternatively, you could expand your horizons and spend the day learning something about Mexico. Listen to Mexican music, study Mexican artists, investigate true Mexican cuisine or get a better understanding of how our two economies can and do work together.

Complete your day with a Mexican-inspired celebration. Skip the taco chain restaurants for a more authentic experience. I’m not sure if you can find real Mexican food this far north but you can always try. Many of us dream that one of those absolutely wonderful Mom and Pop-type Mexican restaurant will miraculously appear close to home. So far, it hasn’t happened but one can always hope.

For now, invite a few friends over and try your hand at some Mexican-inspired dishes. Dinner outside in early May in New Hampshire is probably pushing it but cocktails on the porch might work. Set your table with a brightly colored cloth and flowers and think warm and sunny thoughts.

Feliz Cinco de Mayo y ¡buen apetito!

Oh, and by the way, Mexican Independence Day – it’s on September 16.

Grilled Shrimp with Salsa de Cacahuate y Chile de Arbol
Appetizer or main course, shrimp with spicy peanut sauce will make a delicious addition to your Cinco de Mayo feast. This smooth peanut sauce is also good with chicken. Enjoy!
Serves 8

Salsa de Cacahuate y Chile de Arbol
Makes about 1 1/2 cups

Olive oil
3/4 cup roasted peanuts
1/2 onion, chopped
4 or more (to taste) dried arbol (also called bird’s beak) chiles, stemmed
1/2 teaspoon allspice
6 cloves garlic, chopped
1 teaspoon fresh thyme leaves
1/2-3/4 cup chicken stock or broth
Sea salt and freshly ground pepper to taste
Juice of 1/2 lime or to taste

Lightly coat a skillet with olive oil and heat over medium. Add the onion, peanuts and chiles, season with allspice, salt and pepper and sauté until the onion starts to become translucent. Add the garlic and thyme and sauté until the onion is soft and the garlic is fragrant, 2-3 minutes more.

Add the chicken stock and bring to a boil. Reduce the heat and simmer, uncovered, for 5 minutes. Let the salsa cool for about 15 minutes, transfer to a blender and process until very smooth. Cool to room temperature, stir in the lime juice and serve.

The salsa can be prepared in advance, covered and stored in the refrigerator. Bring to room temperature before serving.

Grilled Shrimp
2 tablespoons olive oil
1 clove garlic, minced
Grated zest and juice of 1 lime
About 2 1/2 pounds extra-large shrimp, peeled and de-veined
Sea salt and freshly ground pepper to taste
Wooden skewers, soaked in water for at least 30 minutes (optional)

Put the olive oil in a bowl, add the garlic, lime zest and juice and whisk to combine. Add the shrimp, season with salt and pepper and toss to combine. Marinate in the refrigerator for 15-30 minutes.

Heat the grill to medium-high. Place the shrimp directly on the grill or thread them onto the soaked skewers. Grill the shrimp, turning once, until just opaque, 2-4 minutes. Serve warm or at room temperature with Salsa de Cacahuate y Chile de Arbol.

The shrimp can be grilled in advance, covered and stored in the refrigerator.

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One Year Ago – Puffy Apple Pancake
Two Years Ago – Tostadas with Avocado Crema & Black Bean Salsa
Three Years Ago – Cheddar-Sage Biscuits
Four Years Ago – Lemon-Lime Squares
Five Years Ago – Tarte à l’Oignon (Onion Tart)
Six Years Ago – Honeyed Apricots with Creamy Yogurt
Seven Years Ago – Black & White Brownies
Eight Years Ago – Rhubarb Muffins

Or Click Here! for a complete list of and links to all the recipes on this blog!

What about you? How will you celebrate Cinco de Mayo and our southern neighbor on Friday? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2017

A Cinco de Mayo Fiesta

Limes_Hot_PeppersIt’s Cinco de Mayo (May the 5th) on Thursday. Time for fun and a festive, Mexican feast! Contrary to popular belief, Cinco de Mayo is not Mexican Independence Day. It commemorates a battle between the Mexicans and French in 1862. Independence Day or not, inco de Mayo has captured the hearts and stomachs of most of America. What about you? Are you ready for some south of the border treats?

Here are a few ideas!

To Start: A sure crowd pleaser is my Tostadas with Avocado Crema & Black Bean Salsa. Or maybe you would prefer to keep it simple with some chips, Salsa and Guacamole.

The Main Event:
If you have a hankering for chili try my Chili Con Carne. Chili not your thing? How about
Pork Mole. I won’t verify its authenticity but it is full of flavor and delicious. Complete the either one of these cozy stews with with some steamed rice and crunchy Jicama Slaw.

Sweet Treats:
Chocolate was discovered in Mexico so what could be better than … Flourless Chocolate Cake or Chocolate-Peanut Butter Tart? Take your pick!

Have a fun and festive evening! Bon appétit!

How will you celebrate Cinco de Mayo? I’d love to hear from you! Let’s get a conversation going.

Want more? Click here for more seasonal menus! For a complete list of and links to all the recipes on this blog Click Here!

© Susan W. Nye, 2016

Viva Cinco de Mayo & Tostadas with Avocado Crema & Black Bean Salsa

Hot_Peppers_01Today is Cinco de Mayo, translation – the 5th of May. Contrary to popular belief, Cinco de Mayo is not Mexican Independence Day. That would be September 16th. May the 5th commemorates a battle between the Mexicans and French in 1862 in the state of Puebla. Although it is not a national holiday in Mexico, you might start to wonder if Cinco de Mayo is a holiday in this country. All over the United States, Cinco de Mayo will be celebrated with tortillas and margaritas.

I suspect that most Americans know little if anything about the battle that led to all this hoopla. To put it in perspective, our celebration of Cinco de Mayo is akin to the Mexicans celebrating Patriots’ Day. If you didn’t grow up in Massachusetts or Maine, you might not know that Patriots’ Day commemorates the first two battles of the American Revolution at Lexington and Concord. It is only celebrated in the two aforementioned states.

Now, I’m not suggesting that you are somehow lacking if you don’t know the ins-and-outs of Cinco de Mayo. It’s probably enough to know that, for whatever mysterious reason, it has captured the hearts and stomachs of many Americans. Perhaps it’s because Dieciséis de Septiembre is more difficult to pronounce. I guess it doesn’t really matter why. Regardless of our grasp of our neighbor’s history, we have figured out that Cinco de Mayo is an excellent excuse for a Mexican-style celebration complete with wonderful spicy food, music and of course margaritas.

I discovered Mexican food when I was in high school. A Mexican restaurant, it probably belonged to one or another big chain, opened up a few miles down the road on Route 9. It quickly became one of my favorites. Even if Mexican food was a long-established staple in California, it was wonderfully exotic fare for this New England teenager. In spite of my enjoyment, I’m guessing the dishes were distant cousins to anything prepared in Mexico. But to my inexperienced palette, it was a delicious discovery.

When I moved to Switzerland, I found that the Swiss were behind New England in discovering the delights of Mexican cuisine. I was not ready to give up the spice and heat. For several years, I smuggled pickled jalapeños, tortillas and black beans into the country. In truth, smuggling is much too strong a word for it. Every year I spent a week or two in the US and, at the end of every vacation, I stuffed my suitcase with goodies and schlepped them back to Geneva. Swiss customs could not have cared less that I was bringing in a few jars of jalapeños and a bag or two of dried beans. To the delight of my friends with these few staples, I could put together a party with the spirit and good cheer, if not the authenticity, of a Mexican feast.Limes_Hot_Peppers

So, break out the chilies and cornmeal and cook up some south of the border goodies. Throw a batch of margaritas in the blender and celebrate spring and Cinco de Mayo. It’s okay if your feast is not strictly authentic as long as you enjoy a festive evening with friends and family.

¡Viva México! and ¡Buen Apetito!

Tostadas with Avocado Crema & Black Bean Salsa
This dish makes no claims at authenticity. Imagine that New England had a fling with sunny Mexico and this is the results … corn cakes and salsa. Enjoy!
Makes about 8 large or 16 mini tostadas

1 ripe avocado, peeled, pitted and halved
1/2 cup (or to taste) sour cream
Grated zest of 1 lime
1/2 teaspoon cumin
Kosher salt and freshly ground pepper to taste
About 1/2 cup rinsed, drained and roughly chopped cooked black beans
About 1/2 cup seeded and roughly chopped tomatoes
1 tablespoon (or to taste) minced jalapeno
2-3ablespoons minced onion
1 clove garlic, minced
Juice of 1/2 lime
Kosher slt and freshly ground black pepper
Garnish: chopped cilantro leaves

Make the Avocado Crema: Place the avocado in a bowl and mash with a fork. Add the sour cream, lime zest and cumin, season with salt and pepper and stir until smooth and well combined. For a creamier mix, add more sour cream. Cover and let sit to combine the flavors.

Make the Black Bean Salsa: Put the black beans, tomatoes, jalapeno, onion, garlic and lime juice in a bowl, season with salt and pepper and toss to combine. Cover and let sit to combine the flavors.

Make the Corn Cakes:
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 ounces grated cheddar cheese
1 cup sweet corn kernels, fresh or frozen
1 small clove garlic, minced
1 tablespoon minced jalapeno
2 tablespoons minced onion
1 large egg, lightly beaten
1 cup whole milk
Olive oil

Put the cornmeal, flour, baking powder and salt in bowl andsk to combine. Add the cheese and toss to combine. Add the corn, garlic, jalapeno and onion and toss again.

Stir in the egg and milk and continue stirring until well blended. Cover and let sit for 20-30 minutes.

Lightly coat a large skillet with olive oil and heat over medium. After giving the batter a stir, add large or small spoonfuls of batter to the pan and cook for about 2 minutes per side or until golden.

To serve: put a small dollop of the avocado crema on top of each corn cake, top with a spoonful of black bean salsa and garnish with cilantro.

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One Year Ago – Cheddar-Sage Biscuits
Two Years Ago – Lemon-Lime Squares
Three Years Ago – Tarte à l’Oignon (Onion Tart)
Four Years Ago – Honeyed Apricots with Creamy Yogurt
Five Years Ago – Black & White Brownies
Six Years Ago – Rhubarb Muffins
Or Click Here! for a complete list of and links to all the recipes on this blog!

How will you celebrate spring and Cinco de Mayo? Feel free to share. Let’s start a conversation.

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2015

Busy Spring Weekend Special

forsythiaIt’s going to be a busy weekend! First, there is The Kentucky Derby on Saturday, otherwise known as The Greatest Two Minutes in Sports. And Sunday is Cinco de Mayo. Sounds like a great excuse for a party or two!

If you need a little help, here are a few suggestions for the weekend:

Celebrate the Derby with fun and festive cocktails! Think spring and whip up some crostini with two of my favorite spring veggies … Artichoke and/or Asparagus. Add a few Roasted Shrimp with Tarragon Aioli. Don’t forget to put out a few fabulous cheeses, some Tapenade with a few fresh veggies and some Roasted Almonds. And it’s not a Derby without Mint Juleps.

Kentucky Mint Julep
Serves 1

1-2 tablespoons minted simple syrup
Crushed ice
2 ounces bourbon
Garnish: sprig of fresh mint

Put the syrup in a tall glass or silver Julep cup, add about 1 cup crushed ice and the bourbon. Add more ice and a splash of water to almost fill the glass. Stir well and garnish with a sprig of mint.

Minted Simple Syrup
Makes about 1 1/2 cups

1 cup water
1 cup sugar
1 bunch mint

Put the water and sugar in a heavy saucepan. Stirring frequently, heat over medium until the sugar dissolves. Increase the heat to medium-high and bring to a simmer. Reduce the heat to low and continue simmering for 5 minutes, stirring occasionally.

Remove the pan from the heat. Add the mint and steep for 15 minutes. Strain the syrup, cool to room temperature and refrigerate until cold.

Can be prepared ahead and stored, covered, in the refrigerator.

Unless, you’d prefer a Cinco de Mayo Fiesta: Start your dinner margaritas and a tasty appetizer. Try my Corn, Black Bean & Avocado Salsa or maybe my Avocado, Black Bean and Tomato Tostaditas . And if your day is crazy, keep it simple with some chips, Salsa and Guacamole. Don’t forget the Margaritas!

Frozen Mango Margaritas
Serves 6

1/2 lime
Kosher salt
1 cup golden tequila
Juice of 2-3 limes (about 1/4 cup)
Juice of 2 orange (about 1/2 cup)
1/3 cup Triple Sec
2-3 cups frozen chopped mango
Lime wedges

Rub the outside rims of six glasses with lime and dip each glass lightly into a plate of kosher salt.

Combine the tequila, lime juice, orange juice, Triple Sec in a blender. Add the mango,1 cup at a time, and puree until smooth.

Pour the margaritas into the prepared glasses, garnish each with a lime wedge and serve.

Onto the main course: How about a delicious Pork Mole. It’s great for a crowd. Serve the pork with steamed rice and Roasted Beans. Then again, Tequila Shrimp sounds pretty good. Or get out the grill for Spicy Chicken. Either will be delicious with Jicama Slaw.

Top off your feast with something sweet: I think something lemony would be nice. How about lemon Tart, Cheesecake or Mousse?

Have a great weekend and bon appétit!

Will you be watching the Derby? Celebrating Cinco de Mayo? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for more seasonal menus! For a complete list of and links to all the recipes on this blog Click Here!

© Susan W. Nye, 2013