Wabo Jito Recipes

Steps:

• Bring a kettle of water to boil. Continue to refill and heat as needed as the source for water in boiling the wheat.
• Place wheat berries in a 2- to 3-quart saucepan. Cover with water, about two inches above the level of the berries. Bring to a rolling boil and let boil for 15 seconds. Drain; discard water.
• Add new water to the wheat, the same amount as before. Repeat until you've brought wheat and water to a boil seven times. During the seventh boil, add the salt. Do not drain.
• Remove the pan from the heat, cover, and wrap with towels (see Cook's Note). Let rest at room temperature overnight.
• The next day, drain any water that hasn't been absorbed overnight. Grind the wheat berries thoroughly in a food processor or a meat grinder. (If you use a blender, you must work in very small batches.) Transfer wheat to a bowl and set aside. Grind the walnuts until fine; add the confectioners' sugar and process until nuts form a fine meal. Add the ground wheat and pulse until mixed.
• Spoon koljivo into a serving dish, preferably a clear glass trifle bowl with straight sides. Garnish by sticking slivered almonds all over the top, like a porcupine.
• Whip the cream in a glass or metal bowl with electric mixer on high speed until stiff peaks form. Serve by the heaping tablespoon in small decorative bowls or custard cups, topped with a dollop of whipped cream.

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.

Steps:

• Preheat grill to high. Place mango and pineapple on grill, cook for 2 minutes, turn over and cook for 1 minute more. Remove from grill to a cutting board and let cool. Roughly chop the fruit and put in large glass or cocktail shaker with 1/2 cup of ice, muddle, and add simple syrup, lime juice and tequila. Shake or stir to combine.
• Combine chili powder and kosher salt on a small plate. Rub the rims of 2 serving glasses with pineapple wedge, and coat the rims with the chili powder/salt. Fill each glass 3/4 full with ice and pour in cocktail mixture.

Steps:

• Muddle the mint leaves in a cocktail shaker with the lime juice and sugar. Add ice cubes to fill a shaker and pour in the club soda. Gently shake a few times to incorporate (remember: club soda is fizzy).
• Strain into a medium or tall cocktail glass filled with ice. Garnish, if desired.

Steps:

• Mix together lime juice, tequila, mexican oregano, minced garlic, onion powder, ground cumin, and 1 tablespoon of fresh cilantro in a small bowl.
• Place tuna fillet in a ziploc bag and pour marinade over fish.
• Remove excess air from bag and seal.
• Refrigerate for one hour, while you prepare your grill.
• Prepare grill by spraying grill surface with non-stick cooking spray BEFORE applying heat.
• Over medium-hot grill (gas, charcoal, electric) cook tuna, turning once, until cooked through (you may just cook on exterior if you prefer).
• (The cooking time will depend upon the thickness of your fillet; tuna can be eaten rare. I suggest a fillet that is slightly pink in the center so it flakes easily without being overdone. Do not overcook your fillet, however.) Set aside.
• Briefly heat corn tortillas carefully on grill.
• Do not overcook, or they will get hard.
• Break tuna into small chunks or shredded pieces and place about 1 1/2 ounces on a double layer of corn tortilla for each taco.
• Add shredded cabbage and chopped cilantro and squeeze a wedge of lime over the taco contents.
• If you wish a spicier taste, add the chilies.
• Serve.

Steps:

• Fill a pint glass 1/3 full with ice, then add mint leaves.
• Add the lime juice and sugar syrup.
• Lightly mash the leaves together with the liquid using a muddle stick or wooden pestle, careful not to tear the leaves.
• Fill the glass with more ice, then add club soda.
• Garnish with mint, serve, and enjoy!