8 Cinco de Mayo Recipes
Mango Habanero Shrimp
1-1/2 pounds baby red potatoes, cut into 3/4-inch cubes
1 tablespoon extra-virgin olive oil
3/4 teaspoon sea salt, divided
2 medium limes
1/4 cup unsalted butter, melted
1 jar Terrapin Ridge Farms Mango Habanero Jam
1/2 pound fresh asparagus, trimmed
1 pound uncooked shrimp (16-20 per pound), peeled and deveined
2 tablespoons minced fresh cilantro and fresh mango for garnish.
Preheat oven to 400 °. Place potatoes in a greased sheet pan; drizzle with olive oil. Sprinkle with 1/4 teaspoon sea salt; stir to combine. Bake 30 minutes. Meanwhile, in a large Ziplock, add mango habanero jam, melted butter and juice of 2 limes and remaining sea salt to the shrimp. Squish bag gently to cover all shrimps with jam. Remove sheet pan from oven; stir potatoes. Arrange asparagus and marinated shrimp on top of potatoes. Pour any extra marinade or liquid from the Ziplock over vegetables and shrimp. Bake until shrimp turn pink and vegetables are tender, about 10 minutes. Sprinkle with cilantro and fresh mango.
Hatch Chile Sausage Dip
1lb breakfast sausage browned and drained
1.5 bricks of cream cheese
1 jar of Terrapin Ridge Farms Hatch Chile Cream Cheese
After you cook and drain the sausage, mix sausage into crock-pot with the cream cheese and Terrapin Ridge Farms Hatch Chile Cream Cheese. You can cook all together in skillet, if preferred over crock-pot. Serve this dip as an appetizer with tortilla chips or pita bread, use it as a nacho topper or as a spread for a breakfast sandwich, burrito, or taco!
Carnitas Shredded Pork
4 pounds of pork shoulder
1 tsp salt
1 tsp black pepper
1 tbsp olive oil
1 bottle Terrapin Ridge Farms Carnitas Simmer Sauce
1 onion, chopped
Rinse and pat the pork dry. Rub olive oil, salt and pepper all over dry pork. Place pork in slow cooker and pour entire bottle of Carnitas Sauce on the pork. Cook for 7 hours on high. If you want extra crispy pork, heat a frying pan to high heat, add olive oil and drained pork, cook until desired crispiness. Add extra Terrapin Ridge Farms Carnitas sauce to serve! Great for tacos, salads, sandwiches and as the center of the plate.
Huevos Rancheros Omelet with Spicy Chipotle
1/8 c. black beans
1/8 c. diced tomatoes
1 tbsp diced onion
2 tbsp diced green pepper
Terrapin Ridge Farms Spicy Chipotle Sauce
Combine eggs, salt and pepper in a medium-sized bowl. Beat with a fork until combined but not too frothy. Melt a little butter (1 or 2 tsp.) over medium-high to high heat. Pour the egg mixture into the skillet and without moving the skillet, allow the eggs to set on the bottom (this should only take a few seconds). As eggs set, take a spatula, and push the edges of the egg mixture in, allowing the uncooked eggs on top to flow underneath and make direct contact with the skillet. Repeat the procedure at various spots around the edge of the setting egg mixture. Add black beans, tomatoes, green pepper, and onion. When eggs are set but still shiny, remove the omelet from the heat. The whole process should take just 2 or 3 minutes. Fold the omelet in half and slide it onto a warm plate. Drizzle Terrapin Ridge Farms Spicy Chipotle Sauce over the omelet and serve.
Mexican Style Manchego with Jalapeno Hatch Chile Jam
The popular Spanish cheese, Manchego, was adopted by the Mexican culture. Manchego is a popular cheese in Mexico and pairs wonderfully with our Jalapeno Hatch Chile Jam.
Jalapeno Hatch Chile Jam
Slice Manchego cheese into larger but still bite size pieces. Drop a tsp of Jalapeno Hatch Chile Jam on each piece of cheese. Serve with toothpicks. Yummy snack or appertivo.
RequesÃ³n (Mexican Ricotta) and Margarita Jelly Empanadas
Pizza or Pie dough (as much as you need)
Terrapin Ridge Farms Margarita Jelly
Chill Dough. Preheat oven to 400 degrees F. (or whatever your storebought pie crust says to preheat it to). Roll out chilled dough on floured surface and cut into 4 inch circles. Place on prepared baking sheets. Add 1/2 tbsp of Ricotta cheese and 2 tsp of Margarita Jelly to each empanada. Brush the edge with the cheese and jam with water. Fold empanada together and seal edges together with a fork. Lightly brush all empanadas with milk and cook in the oven for 12-15 minutes. Serve warm with extra Margarita Jelly for dipping!
Tropical Tequila Rice
¾ c Tropical Tequila Sauce
1 cup Mexican rice
Cilantro for garnish
Cook rice as directed on package. Drain and add the tropical tequila sauce. Sprinkle cilantro on top and serve as a side dish.
Black Beans, Corn, Cotija Cheese, and Cilantro Lime Ranch Dip
1 can black beans
1 chopped onion
1 can corn (or grilled and shaved corn)
Terrapin Ridge Farms Cilantro Lime Ranch Dressing
Rinse and dry the canned black beans and corn. Mix together black beans, corn, chopped onion and desired amount of Cilantro Lime Ranch Dressing. Place in serving bowl and top with cotija cheese. Serve with tortilla chips!