Spicy Cucumber and Pineapple Drink
(Makes 6 servings)
1 english cucumber, diced
1/2 serrano chile, minced
1 lime
1 1/2 cups pineapple juice
1 cup water or club soda
1/4 teaspoon cayenne pepper
1 1/2 cups GOOD tequila (white or silver)
Puree cucumber and chile in a food processor or blender until fully ground. Place mixture into a strainer, squeeze and collect juices into a bowl (approximately 1 cup of liquid). Pour the liquid, juice of one lime, pineapple juice, cayenne pepper, and water into a pitcher.
To serve pour 2 ounces of tequila into a glass over ice and top off with juice mixture.
For a sweeter mix, replace water with additional pineapple juice and/or add agave nectar to taste.
Garden Vegetable Gratin
(Makes 6 servings)
2 medium red potatoes
1 medium zucchini, sliced into thin rounds
1 medium squash, sliced into thin rounds
1 large heirloom tomato, sliced into thin rounds
1/2 cup shredded mozzarella cheese
1/4 cup panko crumbs
olive oil
salt and pepper
Preheat oven to 400 degrees F, and lightly coat a loaf pan with olive oil.
Parboil potatoes; dry thoroughly and slice thin.
Layer potatoes, zucchini, squash, more potatoes, and finally tomatoes in the loaf pan; each layer should be separated by a thin layer of mozzarella cheese, salt, pepper, and a drizzle of olive oil.
Coat the top with remaining mozzarella cheese, panko crumbs, salt, pepper, and another drizzle of olive oil. Bake with tin foil for 45 minutes, broil for one minute at the end to crisp the top.
