El Baile Del Sol Margarita Food

SAMMY HAGAR'S WABORITA

Steps:

• Combine all of the ingredients in a shaker with ice. Shake several times, strain and pour into a salt-rimmed margarita or martini glass.

FARFALLE DEL MONDO

Steps:

• Pound the chicken breasts to even thickness with a meat mallet to cook evenly. Season both sides of the chicken breasts with salt and pepper. Sprinkle southwest seasoning on both sides of chicken. Lightly coat with olive oil. Grill chicken over coals with mesquite or hickory chips added. (In metal tray if using a gas grill). Rotate chicken a quarter turn after a few minutes to add grill marks. Turn chicken over after about 5 to 7 minutes and grill the other side the same way. When chicken is done (moist and tender) take off the grill and let rest.
• Bring a large pot of slightly salted water to a boil for the pasta. Add pasta and cook until it is al dente. Keep cooked pasta covered and warm in a slight bit of its water. In a small, ungreased frying pan, toast pine nuts until they are golden brown. Key - Do NOT burn the pine nuts or the entire dish will taste bitter. Cut the outer covering (rind) off the brie. Throw away the rind and set the cheese aside. Heat a large frying pan to medium-high heat and add all of the olive oil. After 30 seconds or so add the tomato, garlic, parsley/cilantro and basil. Let this saute for about 1 minute. Key - have all of the ingredients ready and next to the stove because this sauce works fast! Add the brie and toasted pine nuts. Toss or slowly stir over low heat for two minutes or until the cheese is completely incorporated into the sauce. You should have a medium thick sauce with a beautifully rich pink color with splashes of green. Drain the remaining water off the pasta in a colander. Place a nice portion of pasta on a decorative plate. Chop the chicken breasts on a bias and place on top of the pasta. Ladle a fair amount of the brie sauce over the chicken and pasta.

EL NUEVO

Steps:

• Add the tequila, mezcal, agave, bitters and 1/4 ounce water to a large cocktail shaker filled with ice. Shake vigorously for 30 seconds and pour into ice-filled cocktail glasses. Garnish with the grapefruit twists.

DE DIABLO MARGARITA

Steps:

• For the strawberry puree: Add the strawberries and sugar to taste to a food processor and puree.
• For the cocktail: Moisten the rim of a rocks glass with the lime wedge. Pour some chile seasoning powder onto a saucer and dip half of the rim of the glass in it to coat.
• Put the tequila, sour mix, mezcal, jalapeno slice and 1 1/2 ounces of the strawberry puree in the prepared glass with crushed ice and stir. Enjoy.