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Here are a few of our favorite
Casa Deliscioso recipes
for you to sample and enjoy...

 
   
  Drinks
 


Casa Deliscioso House Margarita

2 ½ oz Premium White Tequila

1 ½ oz Cranberry Liquor

4 oz Lemonade Flavored Gatorade (No substitutions)

Juice of ½ seedless Lime

Splash of 100% Cranberry Juice

Moisten ½ rim of glass with lime, dip moistened side into kosher salt and remove excess or any that sticks to the inside of the glass.  Fill glass with cubed ice and all ingredients, stir well.  Garnish with ultra-thin slice of lime or mint sprig

Can be blended if that is preferred

 

The reason for salting only half of the rim of the glass is simple, some people like the salt, and some don’t, this way you don’t have to worry about who gets what.   Yea, and the Gatorade is "good" for you...

 
   
 


Casa Deliscioso House Manhattan

3 oz Premium Bourbon

1 ½ oz Sweet Red Vermouth

Dash of Angostura Bitters

1 tsp Maraschino Cherry juice

Fill Cocktail Shaker with Ice and above ingredients, shake and strain into frosty martini glass allowing several ice cubes into the glass as well.  Garnish with stemmed Maraschino Cherry.  If lass than premium brands of bourbon are used, add a couple of drops of lime juice to the mix.

   
  Salsas & Sauces
   
 

Nuclear Habanero Sauce

This is a recipe that I discovered in the quaint town of Tequila, in Jalisco, Mexico. 
It took me all afternoon to talk the owner out of the recipe,  sitting next to the church drinking Indio and shots.
I missed out on the tequila tours at both Sausa and Cuervo, but it was well worth the effort.

Super simple to make, great flavor and deadly hot...

1                   Medium White Onion, peeled and quartered
8                   Habanero chilies, remove white pith and seeded if you want to lower the heat a bit
1/4 cup         Vegetable oil
1/8 cup         White vinegar
2 tsp             Salt
1 - 4 tsp        Sugar

Toss everything into a blender and liquefy completely.
Put into a plastic squeezy bottle that is well labeled as dangerous.

Will last in fridge for two weeks (I think, it never lasts that long around here... I usually make two batches a week)

NOTE:  Can be made with any type of pepper, from bells to jalapenos...  and you can change the colors too, green, red, orange, yellow.

   
 

World's Best Cilantro Sauce

Courtesy of NikSan Restaurant
Cabo San Lucas, Mexico

2 tbsp.                    Sesame Seed Oil
2 tbsp.                    Red Chili Oil
8 oz.                       Olive Oil
8 oz.                        Vegetable Oil (Peanut preferred)
4 oz.                       Rice Wine Vinegar
½ cup                     Sesame Seed, toasted (may use black seeds for darker sauce)
1 cup                      Red Onion, chopped
1 cup                      Cilantro (2 bunches, more if desired)
2
                             Eggs, large

Spin the shit out of all ingredients in a blender until smooth.
Adjust “heat” of sauce, if desired. 
Pour over just about anything, or use as a base for dipping into.

Can be refrigerated for up to a week (it will not last that long, guaranteed)

Makes approximately 3 cups of heaven.

   
  Appetizers
   
 

Jim’s Crab Fondue

 

4 pkgs (32oz total) Cream Cheese, softened
1 pkg   (1 lb) Imitation Crab, flaked
¾ cup   Mayonnaise
½ cup   Powdered Sugar
¼ cup   White Wine
2 tbsp   Ground Mustard Powder
2 tbsp   Ground White Pepper
2 tbsp    Dill Weed
1½ tbsp    Salt

 Throw everything in a microwave proof bowl and nuke on high for about 4 minutes, stir well to combine ingredients thoroughly. (Recipe may be made in a double boiler if desired.)

 Continue to nuke on 50% - 75% setting (defrost / medium) until mixture starts to bubble.  Stir again.  Adjust spices to taste. 

 Caution should be taken when microwaving on 100% (high) setting as both mayonnaise and cream cheese tend to separate easily and sputter, however once all ingredients are thoroughly combined, higher power settings can be used.

 Let stand for at least 20 minutes to blend flavors and thicken.

 Chill leftovers (yea, right)  May be thinned with warm milk (best) or water. 

 Use as:

  • served warm as a fondue for dipping breads, vegetables and seafood

  • stuffing for peppers (bell, California or jalapeno chilies)

  • bread spread

  • dip (can be spiced up with cayenne pepper)

  • filling for flour tortillas (worlds richest enchiladas)

  • filling for lettuce wraps

  • filling for celery

  • amazing omelets & crêpes

  • thinned to use as a sauce for shrimp or lobster

  • great with tortilla chips, bbq flavored potato chips

 …also try making small balls, freezing them, coating with tempura batter and frying!

 
  Casa Deliscioso also highly recommends what Raven is doing at:
CookEatDelicious.com

Click here for some of her finest recipes