(Yield: 4 servings)

Ingredients:

 ¼ cup water

3 tablespoons tequila

2 tablespoons sugar

 3 large ripe mangoes, peeled, pitted

2 tablespoons fresh lime juice

Method:

Combine first 3 ingredients in heavy small saucepan.  Stir over medium heat until sugar dissolves and mixture boils.  Cool syrup slightly.

Puree mangoes, syrup and lime juice in food processor until smooth.  Transfer mixture to pie plate.  Freeze, stirring occasionally until slushy, about 2 hours.  Continue freezing until firm.  Let stand 10 minutes at room temperature.  Break up into chunks.  Return mixture to processor and process until smooth.  Serve.

(Yield: 4 Servings)

 Ingredients:

 1 ½ pounds fresh tuna steak

2 cloves garlic, chopped

2 inches fresh ginger root, minced or grated

3 tablespoons tamari dark soy sauce

2 green onions chopped, white and green parts

½ small red bell pepper, finely chopped

2 teaspoons sesame oil

1 teaspoon black pepper

½ teaspoon salt

1 tablespoon canola oil

 Method:

Preheat grill to medium high heat.

 Cube tuna into bit size pieces and place in a food processor.  Pulse the processor to coarse grind the tuna; it should take on the consistency of ground beef or turkey.  Transfer tuna to a bowl.  Combine ground tuna with garlic, ginger, dark soy sauce, green onion, red bell pepper, sesame oil, salt and pepper.  Form 4 large patties, 1 ½ inches thick.  Drizzle patties on both sides with canola oil.

Cook tuna burgers 3 minutes on each side for rare and up to 6 minutes each side for well done.

Ingredients:

Shrimp:

• ¼ cup golden brown sugar
• 2 tablespoons fresh lemon juice
• 2 tablespoons vegetable oil
• 2 teaspoons grated lemon peel
• 2 teaspoons cayenne pepper
• ½ teaspoon salt
• 2 pounds large uncooked shrimp, peeled and deveined
• Wooden Skewers

Method:

• Mix brown sugar, 2 tablespoons lemon juice, 2 tablespoons oil, lemon peel, cayenne pepper, and salt in medium bowl to blend.  Add shrimp and stir to coat.  Let marinate 30 minutes or up to 1 hour.
• Prepare grill to medium-high heat.  Thread shrimp onto skewers.  Grill shrimp until just cooked through, about 2 minutes per side.  Serve with blue cheese dipping sauce.

Ingredients:

Dip:

• 8 ounces softened cream cheese
• ¼ cup sour cream
• ¼ cup heavy cream
• 4 ounces Maytag blue Cheese, crumbled
• 2 scallions chopped

Method:

• Mix the first three ingredients in a medium sized mixing bowl.  Add the crumbled blue cheese and all but 1 tablespoon of the scallions, and stir until blended but chunky.  Season to taste with freshly ground black pepper.  Put mixture in a serving bowl and garnish with the reserved 1 tablespoon of scallions.

 2 ½ pounds lamb shoulder, cut into 1-inch cubes

1 sweet onion, such as Walla Walla, cubed

2 cloves garlic, chopped

1 orange, zested

3 oranges, juiced

2 tablespoons chopped fresh mint

¼ cup extra virgin olive oil

Salt and freshly ground black pepper

 Yogurt Dip:
1 cup whole milk yogurt

2 cloves garlic, minced

2 teaspoons cumin seeds, toasted and ground

1 tablespoon chili powder, toasted

Salt and freshly ground black pepper

 Method:

• To prepare the kebabs, skewer a piece of lamb and onion onto short skewers.  Place the kebabs in a large baking dish.  In a small bowl, whisk together the garlic, orange zest and juice, mint and oil.  Pour the marinade over the kebabs and refrigerate for at least 30 minutes, or up to 2 hours.
• While the lamb is marinating, prepare the yogurt dip.  Whisk together the yogurt, garlic, cumin and chile powder in a bowl.  Season, to taste, with salt and pepper.  Refrigerate until you are ready to serve.
• To grill the kebabs, oil the grill and prepare a hot fire.  If you are using a gas grill, preheat on high.  If you are using a charcoal grill, let the coals burn until they are covered with gray ash.  The fire is hot when you can hold your hand over the grill for no longer than 5 seconds.  Remove the lamb from the marinade and drain very well.  Place the skewers on the grill and grill, turning once or twice, for 4 to 6 minutes for a medium doneness.
• Place the skewers on a serving platter, and garnish with mint sprigs.  Serve warm, with the yogurt dip on the side.

• 24 chicken wings
• 1 cup lime juice
• 1 cup silver tequila
• 1 cup honey
• 2 teaspoons crushed red pepper flakes
• 2 teaspoons salt
•  

Method:

1. Mix all ingredients together except for the wings.  Divide the mixture in half.  Put wings in ½ the marinade mixture and marinate for 4 to 6 hours.
2. Bake wings in a 35o degree oven for 25-30 minutes.  At this point, refrigerate the wings until ready to finish preparation and serve.
3. Put wings on medium hot grill until heated through.  Baste wings with remaining ½ of marinade mixture while grilling Serve.