May Days

The big calendar events in May are Cinco de Mayo, Mother’s Day and Memorial Day. From a food perspective, you can’t go wrong by choosing a Tex-Mex theme in May. And in keeping with the Cinco de Mayo beer-guzzling tradition, the first recipe calls for beer.

BEER BATTERED ONION RINGS:

1.5 cups of all-purpose flour

1 tablespoon (plus one teaspoon) baking powder

1.5 teaspoons salt

12 ounces beer

1 large egg

1 large Spanish onion cut into ½ inch slices

½ cup all-purpose flour

6 cups peanut oil

ketchup, cocktail sauce or salsa

Sift all-purpose flour, baking powder, and salt into a medium bowl. Form a well in the center and pour in beer and egg. Whisk mixture, beginning in the center and expanding outward, until a smooth batter forms.

Separate onion slices into rings. Dust the rings with ½ cup of all-purpose flour.

Heat peanut oil to 350 degrees in a large, deep pot over a medium-high flame.

Dredge 5 or 6 onion rings in the batter, shaking off the excess, and gently lower them into the hot oil. After 30 seconds, flip the rings over and cook for another 30 seconds, or until golden. Remove the cooked onion rings with tongs and drain on paper towels.

Hold the finished onion rings in a 200-degree oven while the remaining ones are fried. Sprinkle with salt and serve hot with ketchup, cocktail sauce or salsa.

CITRUS AVOCADO CUPS:

2 large grapefruit (peeled and sectioned)

2 medium-sized oranges (peeled and sectioned)

1/3 cup diced jicama

¼ cup thinly sliced red onion

½ head of red leaf lettuce

2 Mexican Hass avocados

Shredded coconut (optional)

Vinaigrette:

1 tablespoon olive oil

4 teaspoons honey

2 teaspoons lime zest

6 tablespoons lime juice

2 teaspoons lemon juice

½ teaspoon salt

Whisk together vinaigrette ingredients in small bowl and set aside.

Combine in medium bowl: grapefruit, oranges, diced jicama, and red onion. Drizzle with 2 tablespoons vinaigrette and toss to coat.

Place red leaf lettuce (leaves separated) on 4 serving plates or platter.

Cut avocados in half; remove and discard seeds. Carefully remove avocado halves from peels and discard peels. 

Rub 2 tablespoons vinaigrette over avocado halves and place them over lettuce.

Spoon grapefruit mixture on top of the avocados. Serve with remaining vinaigrette. Top with toasted coconut- if desired.

CHICKEN WITH MANGO-AVOCADO SALSA:

2 tablespoons light brown sugar

1.5 teaspoons chili powder

1 teaspoon unsweetened cocoa

¼ teaspoon ground cumin

¼ teaspoon freshly ground pepper

¾ teaspoon salt in a small bowl

1.5 pounds boneless and skinless chicken breasts

2 teaspoons honey

1 tablespoon grated lime zest

2 tablespoons fresh squeezed lime juice

1 skinned and chopped avocado

1 cup chopped fresh mango

¾ cup quartered grape tomatoes

¼ cup finely chopped red onion

4 tablespoons fresh chopped cilantro

¾ teaspoon salt

Preheat grill to 350 to 400 degrees (medium-high).

Stir together: light brown sugar, chili powder, unsweetened cocoa, ground cumin, freshly ground pepper, and salt in a small bowl. Rub chicken breasts with mixture, coating well.

Whisk together: honey, grated lime zest, and fresh squeezed lime juice in medium bowl. Add chopped avocado and toss to coat. Stir in chopped fresh mango, grape tomatoes, chopped red onion, cilantro, and salt.

Grill chicken 5 to 6 minutes per side (or until meat thermometer inserted into thickest portion registers 165 degrees. Plate and top with mango-avocado salsa. Garnish with fresh cilantro sprigs and lime wedges. Serve.

GRILLED RED CHILE CORN:

4 ears fresh sweet corn (husks attached and silk removed)

½ cup unsalted butter (at room temperature)

1 tablespoon freshly squeezed lime juice

1 tablespoon pure red chili powder

½ tablespoon sweet paprika

1 teaspoon coarse salt

Place corn in a large bowl of warm water and soak for 1 hour. Preheat and oil grill.

Stir together: ½ cup unsalted butter, freshly squeezed lime juice, red chili powder, sweet paprika, and coarse salt in a small bowl until well blended.

Peel the corn husks back and spread a generous amount of the butter mixture over the kernels. Fold the husks back and cover the kernels.

Grill over direct medium-high heat 20 to 25 minutes, turning occasionally. Serve with the husks still attached- which serve as a handle when pulled back.

GRILLED CATFISH WITH PINEAPPLE SALSA:

2 tablespoons melted butter

1 tablespoon lemon juice

½ teaspoon grated lemon rind

½ teaspoon Worcestershire sauce

6 catfish fillets

lime halves or wedges, maraschino cherries, and parsley for garnish

Mix melted butter, lemon juice, grated lemon rind, and Worcestershire sauce in small bowl.

Grill catfish fillets over medium coals (covered), turning and brushing occasionally with butter mixture, until fish flakes easily with fork (15 to 25 minutes). Plate and top with pineapple salsa (see below). Garnish with lime halves or wedges, maraschino cherries, and parsley.  

Pineapple Salsa:

½ fresh pineapple (peeled and diced)

2 medium tomatoes (seeded and diced)

½ cup thinly sliced green onion

1 jalapeno pepper (seeded and finely chopped)

 ¼ cup chopped cilantro, 1 tablespoon lime juice

1 clove minced garlic

½ teaspoon salt

Mix all ingredients in a medium sized bowl. Refrigerate at least 30 minutes before serving.

Photos: Onion Rings (Food Network), Avocado, Chicken with Salsa (Southern Living),  Corn (Stockmann); Catfish (Taste of Home)