Celebrity caterer, Andrea Correale, president and owner of Elegant Affairs Catering, is sharing her Cinco De Mayo menu with us today. In honor of the holiday, Andrea has created several fun, easy and beyond delicious recipes inspired by traditional Mexican dishes. Hope you enjoy!
Spanish Rice Stuffed Bell Peppers
- 1 – 6 oz. package Spanish Rice
- 1 – 14 oz. can diced tomatoes, undrained
- 1 – 1/2 cups water
- 6 – red bell peppers
- 2 – Tablespoons butter
- 1/2 – cup onion, chopped
- 1/2 – cup celery, chopped
- 2 – cloves garlic, chopped
- 1 cup – grated cheddar cheese
- Preheat oven to 350°.
- In medium sauce pan over medium heat, bring water, tomatoes, rice and contents of seasoning packet just to boil. Reduce to low boil, cover, and cook for 25 minutes. Uncover and remove from heat.
- Prepare peppers by cutting off tops. Set pepper tops aside. Scrape out insides of peppers to remove seeds and membrane. Discard scrapings. Place peppers in baking pan. Remove stems from reserved pepper tops and chop pepper tops into small pieces.
- While rice is cooking, in medium skillet over medium heat, add butter, onion, celery, garlic and chopped pepper tops. Cook until soft, about 5 minutes, stirring frequently.
- Add rice into mixture and stir until combined. Fill peppers with mixture.
- Place stuffed peppers in oven and bake for 30 minutes. Remove from oven and sprinkle cheese on top of peppers.
- Return to oven and bake an additional 3 minutes until cheese melts.
- Remove from oven and serve.
Mini Fish Tacos with Ginger Scented Tomato Salsa
- 6 - Oz. Sea Bass Filets
- 3 - Tablespoons Tomatoes, diced
- 1 - Tablespoon Red Onion, diced
- 1 – Teaspoon Jalapeno, diced
- 1- Tablespoon fresh cilantro, chopped
- 3 – Small Corn Tortillas
- Lime, juiced
- ¼ - Tablespoon Fresh Ginger, minced
- 2 - Tablespoons fresh cilantro, roughly chopped
- 2 - Tablespoons onion, diced
- ½ - Jalapeno, seeds remove, minced
- ½ – Teaspoon kosher salt
- 1 – Tablespoon Rice Wine Vinegar
- 1 - Cup Tomatoes, core removed, diced
- ½ - Teaspoon Sugar
- Season the fish and grill on medium high heat. Remove from the grill and rest while you make the salsa
- Combine all salsa ingredients and place on tacos when done.
- Chop up, or flake the fish and spread in 2 ounce portions on the toasted tortillas
- Garnish the plate with lime wedges
For a Fresh Guacamole Recipe try ours here>
Mini Tortilla Cups with Chorizo, Sour Cream, Tomatoes & Chopped Romaine
- 3 – jumbo flour tortillas
- olive oil cooking spray
- 1 – Cup sour cream
- 1 – Tomato, diced
- 1 – Cup Romaine, Shredded
- ½ lb – Chorizo, sliced
- Preheat oven to 180°C/160°C fan-forced.
- Lightly grease two 12-hole, 1 1/2 tablespoon-capacity mini muffin pans.
- Wrap tortillas in foil. Bake for 5 to 7 minutes or until heated through.
- Remove 1 tortilla from foil, keeping remaining tortillas covered.
- Using a 6.5cm cutter, cut 8 rounds from tortilla.
- Press rounds into prepared pan holes.
- Repeat with remaining tortillas. Spray with oil.
- Bake for 7 to 10 minutes or until light golden and crisp.
- Transfer to a wire rack to cool.
- Fill tortilla cups with sour cream, diced tomatoes, shredded romaine & a slice of chorizo
Chilled & Grilled Shrimp with Mango Salsa
- 2 cups of olive oil
- 8- cloves garlic, thinly sliced
- juice of 2 limes
- 1 teaspoon salt
- ½- teaspoon freshly ground black pepper
- 2 pounds large shrimp, peeled and deveined (20-24 shrimp)
- 2- ripe mangoes
- 6- green onions, including tender green tops, thinly sliced
- 2- fresh jalapeno chili peppers, stemmed, seeded (if desired) and finely diced
- ¼- cup coarsely chopped fresh cilantro
- juice of 2 limes
- 1- teaspoon salt
- In a frying pan over medium heat, warm the olive oil. Add the garlic and cook, stirring occasionally, until soft, 3-5 minutes. Remove from the heat, pour into a shallow non-aluminum dish and let cool. Add the lime juice, salt and pepper.
- Mix well.
- Using bamboo skewers, thread 4-5 shrimp onto each skewer, passing the skewer through points near both the head and tail sections of each shrimp. Place the skewers in the olive oil mixture, turning to coat evenly. Cover and let marinate in the refrigerator for at least 2 hours or up to 12 hours.
- Peel each mango and cut the flesh from the pit. Cut into ¼ inch dice and place in a bowl. Add the green onions, chilies, cilantro, lime juice and salt. Stir to mix, cover and refrigerate for at least 30 minutes before serving.
- Prepare a fire in a charcoal grill.
- When the fire is hot, place the skewers on the grill rack about 3 inches from the coals and grill, turning once, until the shrimp turn pink and are opaque throughout, about 3 minutes per side.
6 oz tequila
2 oz triple sec
6 oz limeade concentrate
2 cups ice
1 chopped avocado
6 oz water
Blend all ingredients in blender until smooth.
1/2 fresh jalapeno
1.5 oz lime juice or margarita mix
4 oz blanco tequila
4 oz orange liqueur?Ice
Muddle jalapeno and then combine lime juice (or margarita mix), tequila and orange liqueur. Shake and strain over ice.
1-½ oz. tequila
¾ oz. triple sec
¾ oz. Midori
2 oz. sour mix
6 oz. cubed, seeded watermelon
8 oz. ice
Blend all ingredients together; serve in a 14-ounce glass. Garnish with lime and a watermelon wedge.
12 oz fresh peach puree or frozen peaches pureed
4 oz ginger syrup
2 oz lime juice
6 oz peach or nectar juice
8 oz tequila
4 oz Cointreau
4 lime wedges
Colored sugars, lime, candied ginger and peach wedges for garnish
Place pureed peaches, ginger syrup, lime juice and peach juice or nectar in a blender and mix together. Pour the mixture into a bowl and place in the freezer. When ready to serve, add the alcohol.