Mix it up for Cinco de Mayo

-A A +A

Cinco de Mayo is not to be confused with Mexico’s Independence Day in September. It is a celebration commemorating their victory against French forces in 1862 at Puebla. I don’t know about you, but this time of year we live on our deck. Friday night rolls around and we enjoy a good Margarita and fresh salsa. Cinco de Mayo is a perfect opportunity to try some unique twists on some very traditional Mexican fare. You don’t have to be Mexican to enjoy the food or cook the flavor packed cuisine. Salsa doesn’t have to be made with tomatoes, nor does it have to cause flames and smoke to erupt out of your mouth. I’ve also noticed that tastes vary when it comes to guacamole. Some like it plain, chunky, smooth, spicy, with/without tomatoes, etc. Don’t let tradition stop you from being creative. If people didn’t work “outside- the- box” we would never have shrimp tacos, gourmet pizza, chicken and waffles or crazy- good ice cream flavors. I’ve put together a couple of recipes for you to try, not just tomorrow, but all summer long. Enjoy! Feliz de Cocina

I make this guacamole with Greek yogurt. It’s a little milder and I find it keeps longer in the fridge:


*Not sure how to prepare avocado? Go to www.jamieoliver.com to learn how to buy, store& use avocado

Pineapple Mint Salsa

1/2 Red onion, diced

1 or 2 Serrano chiles, seeded and sliced thin

2 cloves of Garlic, minced

1/2 c fresh orange juice(about 2 oranges)

Lime juice, fresh (1)

1 Pineapple, chopped into 1/4 in pieces

2 tsp Olive or Canola oil

1 c fresh mint, chopped

Place everything in a bowl except mint and chill for at least 15min to 1 hour. Add mint just before serving. * This goes really well with grilled fish or cumin rubbed pork.

Shrimp tacos

8 Corn tortillas

1 # large shrimp, peeled and deveined

1 T honey

1 chipotle chili pepper in adobo sauce, chopped + a little sauce from can

1 tsp ground cumin

1 clove garlic, minced

1/4 c — Your choice orange, grapefruit, or lime juice or any combination

Olive oil for the pan

Salt and pepper

Heat saute pan over medium heat with a little olive oil.

Work in batches, heat corn tortillas until toasted, 1 to 2 minutes. Place finished tortillas in foil to keep warm. Set aside

In a small sauce pan over med-high heat, combine juice, honey, chipotle, Adobo sauce, cumin, garlic. Stir occasionally until thick, about 5 minutes.

Toss Shrimp in Salt, Pepper and a little olive oil. Using the same pan as for the tortillas, heat med high. Add shrimp and saute adding a little sauce while cooking until done, about 3 or 4 minutes. Divide among tortillas and serve with Pineapple salsa.

Frozen Lemon

Blackberry Margarita

2 Pints Lemon Sorbet,

2 C Frozen Blackberries,

1/2 C Aged Tequila, in a blender until smooth.

Makes 6 Servings.

Lawrenceburg resident Laura Hahnes is the owner of Dinner Thyme, LLC Personal Chef Service. Reach her by email at Dinnerthymenow@gmail.com.