Alpine:
Fort Worth:
Recipes
Chipotle Brownies
Ingridients:
- 4 eggs
- 1 cup brown sugar
- 1 cup granulated sugar
- 1 1/4 cup powdered cocoa, sifted
- 1/2 cup all-purpose flour
- 2 sticks unsalted butter, melted
- 1 teaspoon vanilla
- 1/2 teaspoon kosher salt
- 1 medium chipotle pepper, from can
- 2 tablespoons adobo sauce, from can of chipotle peppers
- 1 cup chopped pecans
Directions:
- Preheat oven to 300 degrees.
- Prepare 8"x 12" pan for baking and set aside.
- Beat eggs in a mixer until light and fluffy.
- Blend in sugar and brown sugar.
- Add remaining ingredients and pour into prepared baking pan.
- Bake for 60 minutes.
- Makes 16-24 brownies
Summertime Gaspacho
Ingridients:
- 12 medium tomatoes, diced
- 4 red onions, diced
- 4 cups fresh basil finely chopped
- 6 celery stalks, diced
- 1 (6-ounce) cans tomato juice
- 2 tablespoons Tobasco sauce
- 2 tablespoons sugar
- 2 tablespoons Kosher salt
- 2 teaspoons freshly ground black pepper
- 2 to 4 fresh limes, cut into small wedges
Directions:
- Combine all ingredients in a large mixing bowl and chill at least 2 hours before serving.
- Finish each serving with a squeeze or two of lime.
Micallef Melonrita
Ingridients:
- 2 (2-inch) cubes fresh watermelon
- 1 1/2 ounces Tequila
- 1/2 ounce Tuaca Liqeur
- 2 ounces Sweet-and-Sour Mix
- Granulated sugar to coat rim of glass
- Watermelon wedge for Garnish
Directions:
- Combine all the ingredients in a drink shaker. Muddle the watermelon in the bottom of the shaker (mash gently with a muddler or pestle) Shake gently twice.
- Pour over ice into glass with sugared rim. Garnish with Watermelon wedge.
