This is how I celebrated Derby de Mayo! I hope you get a chance to try one or two of the recipes. Let me know if you do! If you invite me over to share, I promise to bring the margaritas.
Mojito Margaritas
Servings: 4
By How Sweet Eats
The original recipe is for one serving and can be found here. I increased the amount to “share with a few friends.” I would suggest splurging for a higher quality rum here. I used "Plantation 3 Stars.” I also recommend using freshly squeezed lime juice as I would for any cocktail.
Garnishes
Coarse salt or sugar for the rim
Lime zest
Lime wedges
Fresh mint for garnish
Mint Simple Syrup
1 1/2 cup granulated sugar
1 1/2 cup water
20 fresh mint leaves (or 2 large sprigs of mint)
Cocktail
10 ounces (1 cup + 2 ounces) mint simple syrup
1/2 cup Grand Marnier
1/2 cup rum
1 1/2 cups lime juice
1 cup club soda
Additional fresh mint
To make the simple syrup: Add ingredients to a small saucepan over medium heat just until the water starts to bubble, stirring constantly until the sugar dissolves. Turn heat down to low for 2 minutes, then remove from the heat and let sit 15 to 20 minutes.
To make the cocktails: Combine lime zest from half of a lime with the coarse salt or sugar (or a mixture of both). Place in a flat dish. Take a chilled glass and rub the rim with a lime slice. Dip the rim in lime coarse salt or sugar.
In the bottom of a pitcher, muddle 2 handfuls of mint leaves (if you don’t have a muddler, use the handle of a wooden spoon). Add remaining cocktail ingredients to the pitcher and mix well. Add ice and stir before serving. Use additional lime wedges or fresh mint for garnish.
Baked Jalapeño Pimento Cheese Dip
Servings: 8
Barely adapted from Homesick Texan
I made a minor modification to the original recipe with my choice of cheese. I prefer Monterey Jack cheese when I make queso, so I used the same cheese here. You won’t want to use pre-shredded cheese for this recipe because the cheese won’t melt as smoothly. If you prefer more heat to your dip, keep some of the jalapeño seeds when you are chopping the peppers.
4 ounces cream cheese, room temperature
8 ounces Monterey Jack cheese (2 cups shredded)
2 T. mayonnaise
4 ounces jarred diced pimento chiles, drained
1/4 cup sliced pickled jalapeños, diced
1 T. jalapeño pickle juice
1 tsp. finely grated yellow onion
1/4 tsp. cayenne pepper
Salt
Tortilla chips for serving
Preheat the oven to 350 degrees.
In a large bowl, combine all ingredients until smooth and well blended. Taste and add salt if needed. Spoon mixture into 8-inch cast iron skillet, or 1 quart baking dish. Bake uncovered until soft and bubbling, approximately 15 minutes. Serve immediately with tortilla chips.
Brisket Tacos with Quick Pickled Red Onion and Jalapeño
Servings: 6
Barely adapted from Homesick Texan
The original recipe suggests serving this with charred Poblanos and sauteed onions. This would be delicious too, but I wanted some acidity to cut through the richness of the meat. You can choose your taco journey and take this in any direction you'd like.
3 pounds brisket from the flat cut
Salt
Black pepper, freshly ground
1 T. vegetable oil
1 large yellow onion, cut into quarters
8 cloves garlic
1/4 cup red wine vinegar
2 cups beef broth
1 tsp. ground cumin
1 tsp. dried oregano
2 jalapeños, seeds and stems removed, cut in half, lengthwise
2 leafy stems cilantro
1 bay leaf
Suggested taco toppings
Quick pickled red onions and jalapeños (recipe follows)
Chopped cilantro
Crumbled queso fresca
Sliced avocado
Preheat oven to 250 degrees.
Liberally sprinkle brisket with salt and pepper. In a large, ovenproof pot, such as a Dutch oven, heat up the oil on medium-low. Brown the brisket on all sides, about 5 minutes per side.
Remove brisket from pan, add the onions. Cook until browned, stirring occasionally. Add the garlic cloves, jalapeños, cumin and oregano, cook another 2 minutes. Turn off the heat and add the red wine vinegar, scraping the bottom to loosen pan drippings. Add broth and remaining ingredients. Place the brisket back into the pan, cover and bake for 6 hours or until fork tender and the meat shreds easily. Begin checking after 4 hours. When removing the brisket from the oven, let the meat rest in the pot uncovered for 30 minutes before shredding.
After the brisket has reset, remove from the pot, cut off the fat cap, and shred the meat using two forks. Strain the cooled broth and discard vegetables. Place the meat back into the strained broth and serve.
