Melonrita Recipes

MELON MARGARITA

Steps:

• Moisten rim of 1 cocktail glass with lime wedge. If desired, sprinkle salt on a plate; dip rim in salt. Fill glass with ice. In an empty cocktail shaker, combine tequila, melon liqueur, and lime juice. Fill with ice; cover and shake until frost forms on the outside of the shaker, 15-20 seconds. Strain into prepared glass. Garnish with lime wedge and, if desired, melon balls.

THE PERFECT MARGARITA

Steps:

• Moisten the rim of a glass with a lime wedge. Sprinkle salt onto a plate. Lightly dip the moistened rim into the salt. Place a large ice cube in the glass and freeze the prepared glass until ready to serve.
• Fill a cocktail shaker with fresh ice. Add tequila, triple sec, and lime juice. Cover and shake vigorously until outside of the shaker has frosted. Strain into the prepared glass and garnish with a slice of lime.

MELONRITA

Steps:

• Combine all ingredients in a drink shaker.
• Muddle the watermelon in the bottom of the shaker, and shake gently twice.
• Rim a glass with the sugar and add the ice cubes.
• Pour over ice and garnish with the watermelon wedge.
• Reata Sweet & Sour Mix.
• Makes 4 cups.
• 3 cups sugar.
• 4 cups water.
• 1 cinnamon stick.
• 1 1/2 cups lime juice, preferablly fresh squeezed.
• In a large saucepan, combine the sugar, water and cinnamon, stirring until the sugar is dissolved.
• Bring to a boil over medium-high heat, then lower heat, add the lime juice and simmer 5 minutes.
• Remove from the heat and let cool.
• When cool, remove the cinnamon stick.
• Store in an airtight container and refrigerate.

ANCHO CHILI CREAM

Steps:

• Rinse the chili peppers under cold running water, making sure all the seeds are removed.
• Place the peppers, garlic, onions, cumin and honey in a large stockpot. Add the water and cook over medium-high heat for 30 minutes.
• Remove the pot from the heat and add the diced tomato. Let the mixture cool thoroughly.
• When thoroughly cooled, place in a food processor or blender and puree until smooth.
• Strain the liquid through a fine mesh strainer to remove any remaining pulp or seeds. Place the strained liquid in a saucepan, add the heavy cream and bring to a rolling boil. Reduce the heat to low and simmer 10 minutes. Remove the pan from the heat and let the mixture cool thoroughly. Allowing it to thicken will make assembling the enchilada easier.

CHICKEN CHILE RELLENOS

Steps:

• Place the oil in a braising pan and heat over a piping hot grill. When the oil begins to sizzle, add the chicken. Cover with water, making sure the chicken remains submerged throughout the cooking process.
• Generously sprinkle with salt and cumin. Lower the heat to medium-high, so the water continues to simmer. Move the braising pan to the grill and continue cooking for 30-45 minutes over a medium grill,
• replenishing water in the pan as needed.
• The chicken is done when it is firm and white on the outside, and when you slice into it, there is no pink.
• to be seen. Remove the braising pan from grill and carefully drain the broth and discard. Let the chicken cool completely. Remove the chicken skin and bones and discard before shredding the meat. Shred the chicken and reserve.
• Reata Creme Fraiche:.
• Combine all ingredients in a bowl, whisking until the mixture has a consistency of salad dressing. Season to taste with salt and pepper.
• Reata Roasted Poblano Peppers:.
• Rub the oil liberally over the Poblano peppers. Roast the peppers directly on the grill grate until they.
• are charred, turning frequently to ensure charring on all sides. Place the warm roasted peppers in a
• large bowl and tightly cover with plastic wrap for about 15 minutes, until they begin to 'sweat'.
• Peel off the first layer of skin from each pepper. Slit the peppers lengthwise, rinse under cold water to remove the seeds and reserve.
• Stuffing the Rellanos:.
• Preheat the oven to 350º. In a large bowl, combine the cheeses and thoroughly mix. In another large bowl, add the diced tomatoes and shredded chicken, and mix. Add the Ancho Chili Sauce.
• to the chicken and tomatoes and mix until well combined. Carefully fill each pepper with about 1 cup of the chicken-tomato-chili mixture.
• Top each pepper with 1/2 cup of the blended cheeses. Place each stuffed pepper, cheese-side up, in a large baking dish. Bake in the preheated oven for about 20 minutes until cheese is melted.
• Serve 2 per person, drizzled with 1-2 tablespoons of Creme Fraiche and a generous side guacamole.