Costa Del Sol Recipes

Steps:

• Combine ketchup, brown sugar, red onion, honey, vinegar, butter, red chile pepper, garlic, cayenne pepper, paprika, salt, and black pepper in a saucepan; bring to a boil. Reduce heat to low and simmer, stirring occasionally, until sauce is slightly thickened, about 20 minutes. Blend with a hand blender until smooth.

Steps:

• Sprinkle chicken with 1 1/2 teaspoons rosemary, salt and pepper. Heat oil in heavy medium skillet over medium heat. Add chicken to skillet; sauté until brown and just cooked through, about 5 minutes per side. Using tongs, transfer chicken to plate.
• Increase heat to medium-high. Add peppers to same skillet; sauté until wilted and beginning to brown, about 3 minutes. Add garlic and remaining 1 1/2 teaspoons rosemary; stir until fragrant, about 30 seconds. Mix in olives and vinegar. Return chicken and any accumulated juices on plat to skillet. Simmer until chicken is heated through, about 2 minutes. Season with salt and pepper.
• Transfer chicken to plates. Spoon pepper mixture over and serve.

Steps:

• In a food processor or blender, working in batches, combine the yellow tomatoes, onion, squash, bell pepper, garlic, carrot juice, vinegar and oil. Pulse until finely pureed.
• Season with salt.
• Refrigerate until well chilled, minimum of two hours.
• At serving time, halve, pit and dice the avocado. Core and dice the red tomato.
• Serve soup in chilled bowls topped with avocado and tomato.

Steps:

• Shake the gin, apricot brandy and triple sec vigorously over ice cubes until well frosted.
• Strain into a chilled cocktail glass or lowball glass.