CUERVO GOLDEN MARGARITA
Provided by Food Network
Yield 2
Number Of Ingredients 5
Steps:
- Rub rim of a chilled margarita glass with half a lime.
- Dip into salt to coat.
- In a shaker with ice, add Jose Cuervo Especial, Jose Cuervo Lime Margarita mix, and Grand Marnier.
- Shake vigorously.
- Strain into glass filled with ice
CUERVO ESPECIAL OASIS
Provided by Food Network
Yield 1
Number Of Ingredients 5
Steps:
- Mix ingredients in a cocktail shaker with ice.
- Shake well and strain into a chilled martini glass.
- Garnish with a lemon slice.
ISLAND SUNSET
Provided by Food Network
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a blender combine pineapple juice, orange juice, coconut milk, rum, triple sec, grenadine and ice. Blend until smooth. Garnish with a wedge of pineapple and an orange twist. Pour into 6 frozen glasses.
ARTURO'S POSITANO WINTER SUNSET
Steps:
- Warm up your can of whipped cream by immersing it in a pot filled with medium-hot water for three to five minutes. (Water should cover at least half of the can.)
- Combine Malibu, creme de cacao and Tia Maria in an Old-Fashioned style glass. Stir gently. Remove whipped cream can from medium-hot water and top drink mixture with whipped cream. Drizzle with hot chocolate. Serve with a freshly baked chocolate chip cookie on the side.
TEQUILA SUNSET
It's simple, colourful and refreshing.
Provided by Food Network
Categories beverage
Time 5m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Fill a tall glass with ice. Pour over the tequila and lime juice, then top up with the blood orange soda and stir.
- Put a wedge of lime on the rim of the glass and serve.
RED SNAPPER SUNSET
Steps:
- Season flour with salt and pepper. Dredge both sides of fillets in flour. Shake off surplus flour.
- Heat saute pan over medium heat. Add olive oil and 1/4 cup clarified butter. Add fillets, flesh side down, to pan. Cook 6 minutes. Turn, and cook the other side for 4 minutes. Remove fish from pan to platter. Strain cooking juices and set aside. Return fillets to pan, flesh side up.
- Meanwhile, in another pan, add remaining clarified butter. On medium-low heat, add tomatoes. Then add garlic. Stir gently. Stir in 1/4 teaspoon tarragon, 1 teaspoon dill, and the parsley. Add 1-ounce of Pernod, wine vinegar, and salt and pepper. Simmer gently. Add fish juices. Increase heat to high.
- Season fish fillets with remaining dill and 1/4 teaspoon tarragon. Add remaining Pernod to pan with fish and set aflame.
- Stir in butter to sauce and pour over fish. Remove from heat, slide onto platter, and serve immediately.
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