photo by Ted Dayton

The Menu
• Prickly Pear and Pomegranate Margarita
• Tequila Lime Shrimp and Avocado Salad with Crunchy Iceberg, Butter Lettuce and a Basil and Cilantro Vinaigrette
• Crab Enchiladas Suiza accompanied by Chipotle Pinto Beans and Arracherra Flank Steak
• Cinnamon Churros Hand Dipped in Dark Chocolate

Coolest Margaritas Ever
If you are hosting more than a few folks on Cinco de Mayo, you must consider renting a margarita machine. The Big Chill is a frozen beverage company/party service that rents quality machines to customers so they can enjoy refreshing non-alcoholic treats (flavored slushies) and tasty alcohol beverages, like festive margaritas. Every rental includes delivery, set up, pick up, a Big Chill machine on a cart with a linen skirt that coordinates with your event, one mix concentrate, 50 cups, straws and salt. Extra mixes are only $15 and staff will helpfully guide you with how much mix you will need (and always provide more so you don't run out). The margaritas are truly delicious and the machines will be the hit of the party! Call Big Chill at 209-1810 for more information.




Crab Enchiladas Suiza
2 cups lump Dungeness crab
6 oz. fresh chopped, skinned and roasted green chiles
3 cups fresh spinach
A½ cup chopped onion
1 cup sour cream
A¾ cup Queso Quesadilla cheese
4 oz. crumbled Cotija
5 oz. evaporated milk
15 oz. green chile sauce
12 corn tortillas and warm oil to dip them
Heat oven to 350 degrees. Heat one tablespoon oil in a pan over medium heat and cook the onions for about one minute. Add the spinach and cook it for about five minutes until leaves are wilted. Fold in the crab and green chiles. Set aside. In a saucepan, heat cream, evaporated milk, cotija and chile sauce over low heat until sauce is smooth. Prepare a 9-inch by 13-inch baking dish by coating the bottom with a thin layer of sauce. Dip a tortilla into the warm oil to soften it and place it into the pan. Place about one-quarter cup filling down the center of the tortilla and sprinkle with a tablespoon of Queso Quesadilla cheese. Roll the tortilla up and place seam side down in dish. Repeat until all tortillas are used. Pour remaining cream sauce over the top, then top off with the green chile sauce and sprinkle with the crumbled cotija. Bake dish for 15 minutes to melt the cheese.
Recipe and menu courtesy of An Affaire Extraordinaire Catering 254-7684.

Semi-homemade Churros
Start with selecting pre-made churros from your grocer's freezer section. After you prepare them per the manufacturer's instructions, add a fun homemade touch. We like melting semi-sweet mini chocolate chips for dipping. Partially submerge churros in the chocolate, then allow excess to drip off. Set aside on wax paper. Sprinkle with a mixture of cinnamon and sugar (one part cinnamon to six parts sugar). Serve immediately.
Recipe courtesy of Denise Kane of Babe's Dessert Bar 254-4770.

Stonewall Kitchen's Black Bean Salsa is available at McKenna & Greene 296-0935

What to Bring
Not serving as host? Treat your amigos to a great appetizer to lighten their load.

Mexican Layered Dip
16 oz. can refried beans
4.5 oz. can chopped green chilies
A½ cup sour cream
A½ cup mayonnaise
2 avocados, peeled and diced
2 tablespoons fresh lemon juice
1 cup Stonewall Kitchen Black Bean Salsa
2 cups shredded Mexican cheese blend
4 green onions, chopped
Preheat oven to 350 degrees. In a greased deep-dish pie pan spread refried beans and then layer green chilies on top. For the next layer combine sour cream and mayonnaise and spread on top. Continue layering with the avocados; sprinkle with lemon juice, then layer Stonewall Kitchen Black Bean Salsa and top with the cheese and green onions. Bake for 20 to 30 minutes until heated through and bubbly. Serves 10 to 12. Stonewall Kitchen gourmet food products are available at McKenna & Greene gift boutique.
Recipe courtesy of Nanette Ferrara of McKenna & Greene 296-0935.