Tequila and I… well, we have a very complicated relationship. I love a great margarita however tequila all by itself… has a tendency to come out my nose. It’s like my body rejects it or something. Sorry tequila but I just don’t think things are going to work out long-term. And just because its Cinco de Mayo doesn’t mean you have to drink tequila. In fact, grab yourself some Tito’s vodka and make this awesome Mexican inspired beverage this weekend!
I infused my own Tito’s vodka. I must say… my vodka was über hot. Like fire on the back of your throat that stays too long. I put an entire jalapeno, seeds and everything, into a jar with about 6oz of vodka and let it soak for 24hrs. Hindsight, that was wayyyy too long or waaaayyyy too much jalapeno. So, you might want to use less jalapeno or only infuse the vodka for a few hours.
Start by washing and slicing the cucumber.
I did a little fancy peeling here… I’ll show you what I did with these later.
Pour the glass halfway to 3/4s full of ice cold Topo Chico.
Heres the über hot jalapeno infused Tito’s Vodka! Add about a shot.
Squeeze in a little bit of lemon juice. Not too much!
Now for the fun part! Decorating! Here’s how I used one the cucumber slices.
I sandwiched a piece of candied ginger in between vodka soaked jalapenos for this one!
I added some cucumber slices to my drink to balance out the heat of the jalapeno vodka. Like I said before, dont infuse too long or use too much jalapeno like I did!
Crisp and refreshing and icy cold to help you cool down this weekend.
It’s a fiesta y’all! Happy Cinco de Mayo!! Lets party! Arriba!
Hey Friends! Sorry for my lack of posting yesterday but I have been working diligently on the backend of this site. You the only difference you may have noticed thus far is that you are now being redirected to natalieparamore.com!!! Woohoo I bought my domain!! Other changes will be made later and most of them should not effect how you use this site.
Moving along, last night I served up these little bites as appetizers at my Valentine’s
I made this little side dish to go along with Hunter’s dolmas. Not going to lie, this was my first time to try whole wheat couscous and it was a little bland. I would suggest heavily salting your water when boiling to help the grain absorb some flavor. The couscous was actually more flavorful the next day after melding with the other flavors in the fridge.
1 cup whole wheat couscous
Do a rough chop of some garlic. Then you will cook the couscous according to the package directions. Usually 1 part couscous to 2 parts water. In a pot combine 2 cups water, 1 cup couscous, the chopped garlic, olive oil and a couple tablespoons of kosher salt.
Bring to a boil, then reduce to simmer.
When it’s done, it will look like this.
Chop up the cucumber and red pepper into bite size pieces. Remove the ribs and seeds from the red pepper.
Add crumbled feta.
Stir in the couscous and it’s ready to serve! It went great with the dolmas and sweet potato hummus . Top it with a little cilantro yogurt for an extra kick.