Cinco de Mayo

Happy Cinco de Mayo! So this is going to be a long post...... We made so many new things today and I couldn't decide what I wanted to post. So I am going to post all of the recipes. I new I wanted to make something fun and different for today. I saw a recipe for Grilled Baja Style Lobster Tails on Cooking Light's website and thought it sounded really good. I just realized I liked lobster a couple months ago when Phil and I went to the Melting Pot for dinner. I got an entree that had an assortment of meats and lobster. Phil got the same thing I did so I figured I would trade the lobster for more steak. But I tried it and I loved it! Phil was saying that we should try to grill it at home sometime. I saw this recipe and thought we could give it a try. It came out awesome!. The only lobster tails we could find were pretty small so next time we will have to do our research to find a larger tail. But we had so much other food it did not matter. I have been seeing Mexican Street Corn on the Cacique commercials that have been playing over and over recently. So I found a recipe to make the street corn as well. Corn is not really in season yet so I cannot wait to try this one again when the corn is really good. And you can't have a Mexican fiesta without salsa and Margaritas! We made those homemade too! Hope you enjoy the recipes!

Mango Margaritas
Recipe adapted from Ree Drummond

1 tablespoon sugar
1 20 ounce jar mango chunks, drained
1/2 cup tequila
1/2 cup triple sec
Tall cup of ice

Mix all ingredients into a blender and mix well.

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Roasted Tomato Salsa
Recipe adapted from Martha Stewart

9 plum tomatoes, cut in half lengthwise
1 large white onion, quartered
2 jalapenos
2 tablespoons minced garlic
1 tablespoon lime juice
Salt



Preheat grill to medium high heat.


Place onions, tomatoes and jalapeno on grill and grill over direct heat for 8-10 minutes and then flip over and grill another 8-10 minutes or until charred.

Let cool completely.

Blend vegetables, garlic, lime juice and salt in a blender.

Refrigerate until ready to serve (salsa gets better the longer it sits in the fridge).

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Grilled Baja Style Lobster Tails
Adapted from Cooking Light and Bobby Flay

Up to 6 lobster tails
1 tablespoon grated orange rind
2 tablespoons fresh orange juice
1 tablespoon fresh lime juice
1 tablespoon olive oil
1/2 teaspoon dried oregano
1/4 teaspoon salt
Dash of hot sauce
1 teaspoon minced garlic
2 tablespoons butter, melted
Salt
Pepper

Preheat grill to high heat for direct grilling.

Bring a large pot of salted water to a boil. Add lobster tails and boil 6 minutes. Drain well.

Meanwhile prepare butter sauce. Combine rind and next 7 seven ingredients in a medium bowl. Mix well. Gradually add butter and stir constantly.

Split each lobster tail lengthwise down the underside, making sure not to cut through the back shell.

Brush the flesh side of each lobster tail with oil, some of the butter sauce, salt and pepper.

Grill flesh side down for 3 minutes. Flip over and grill another 3 minutes.

Serve immediately.

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Mexican Street Corn
Adapted from Jam Hands 


4 large ears of corn, dehusked and desilked
Butter
Salt
Pepper
1/2 cup mexican crema
1 1/2 cups queso fresco, crumbled
4 teaspoons ancho chile powder





Preheat oven to 400 degrees.

Brush corn with butter and season with salt and pepper.

Roast in oven for 20-25 minutes.

Brush with mexican crema.

Roll in queso fresco.

Season with ancho chili powder.

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This recipe is linked on: Foodie Friday, Show and Tell Saturday, Strut Your Stuff Saturday,  Kitchen Fun with my 3 Sons,  Rediscovering Lost Arts From Our Mothers,  Mix it Up Mondays, Melt in your Mouth Mondays,  On the Menu Monday,  Show me Your Plaid Mondays, Mop It Up Monday, Meal Time Monday