Appetizer: Guacamole, Angie
Salad: Tropical Fruit Salad, Mary
Side: Bourbon Slaw
Main: West Virginia Trout Tacos
Cocktail: Paloma, Angie
Dessert: Mexican Chocolate Pots de Creme, Tonya
For a cocktail, I picked the popular Paloma. I have seen it mentioned on tv many times lately. It is simple to prepare with grapefruit soda, tequila and fresh lime or grapefruit juice. Very refreshing and fresh tasting with the fruit juice.
- 4 large ripe avocados, chopped
- 1 large tomatoes, chopped
- 1 small onion, chopped
- 1/2 bunch cilantro, finely chopped
- 1 small Serrano peppers, ribs and some seeds removed, minced
- Coarse salt
- Juice of 2 lemons
- Tortilla chips, preferably lime-flavored
Our salad was prepared by Mary. It featured fresh fruit and a sweet, zesty dressing.
Tropical fruit salad
Mandarin orange segments
Honey Lime Dressing
Honey-- about 1/4 cup (I like it a bit sweet)
Lime zest of 2-3 limes
Fresh lime juice-- about 3 large limes
Pinch of salt
Couple teaspoons of vegetable oil
A couple teaspoons of brown sugar
Mix all the ingredients and adjust amounts to taste. Let dressing sit in refrigerator for a couple of hours so that flavors can develop. Lightly dress the fruit about 30 minutes before serving.
The main dish was one I saw on a recent episode of The Kitchen. I love fish tacos and this recipe included a side of slaw so I thought it would be a good dish for the Gourmet Gals to tackle.
Tonya made the most delicious chocolate dessert. The pot de creme was creamy and rich with a hint of cinnamon. She garnished with nuts, simple Mexican cookies and whipped cream. It was happiness in a ramekin.