Elote Steak Tacos

The fresh corn contrasts nicely with the flavorful steak for a tasty taco.

Elote Steak Tacos

Ingredients
For steak:
1/3 cup olive oil
3 tablespoons soy sauce
3 tablespoons lime juice
2 tablespoons brine from pickled jalapeños
5 cloves garlic, minced
2 tablespoons brown sugar
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon oregano
1 1/2 pounds steak, cut into bite size pieces

For eloti:

2 cups corn

2 tablespoons mayonnaise

2 tablespoons sour cream

1/4 cup cilantro, chopped 

1/2 cup cotija cheese, crumbled 

Juice of 1 lime

Zest of 1 lime 

For tacos:

8 small flour or corn tortillas

1 jalapeño, thinly sliced 

Directions

In a small bowl, whisk together the oil, soy sauce, lime juice, brine, garlic, brown sugar, cumin, chili powder, paprika and oregano. Place the steak and the marinade into a large resealable bag. Marinate for at least 2 hours or overnight.

Heat corn in a skillet or microwave. Drain and place in a large bowl. Add mayonnaise, sour cream, chopped cilantro, cotija cheese, lime juice, and lime zest. Mix thoroughly to combine.

Grease a large skillet or grill pan with olive oil and heat over medium high heat for 1-2 minutes. Cook steak until it reaches desired doneness.

Warm tortillas, if desired.. Layer d steak on each tortilla. Spoon a generous amount of the elote mixture over the steak. Top with thin jalapeño slices and extra cotija cheese.

Boozy Cookies and Cream Milkshake

A childhood favorite for adults

Boozy Cookies and Cream Milkshake 

Ingredients
4 scoops vanilla ice cream
10 chocolate sandwich cookiescookies
2 ounces Irish cream
2 ounces vanilla vodka
Chocolate syrup, for rim
Chocolate sprinkles, for rim

Directions
Drizzle chocolate syrup on a small plate and add chocolate sprinkles to another small plate. Dip rim of glasses into chocolate syrup, then into the sprinkles. Set aside.

Combine ice cream, cookies, Irish cream and vodka to blender. Blend until smooth and creamy. Pour into prepared glasses. Garnish with a cookie.

Butterscotch Milkshake Cocktail

Creamy and sweet with a boozy kick.

Butterscotch Milkshake Cocktail

Ingredients
2 ounces butterscotch schnapps
1 ounce coffee liqueur
2 scoops vanilla ice cream
Butterscotch syrup, for topping
Maraschino cherry, for garnish

Directions

Add butterscotch schnapps, coffee liqueur and vanilla ice cream in a blender. Blend until smooth,.

Drizzle butterscotch syrup inside of a cocktail glass. Pour the milkshake into the glass. Drizzle more butterscotch on top and garnish with a Maraschino cherry.

Crab Stuffed Sweet Onions

The creamy stuffing pairs well with the soft, sweet onion.

Crab Stuffed Sweet Onions

Ingredients
4 large sweet onions, peeled and cored
8 ounces lump crab meat
4 ounces cream cheese, softened
4 tablespoons butter, melted
1 cup buttery cracker crumbs
1/2 cup mozzarella or cheddar cheese, shredded
3 tablespoons green onions, chopped 
1 teaspoon Old Bay seasoning
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper

Directions
Preheat oven to 375 and grease a shallow casserole dish.

Slice off about 1/2" from the bottom of each onion so they sit flat in a baking dish. Cut a 2" by 1" hole in the center of each onion. Scoop out the center, making sure to leave about \(2\) layers of onion on the outside to act as a bowl. Finely dice 1/4 cup of the discarded onion to use in the filling.

In a large mixing bowl, combine the cream cheese, melted butter, lemon juice, Worcestershire sauce and Old Bay. Stir until smooth. Gently fold in the crab meat, shredded cheese, cracker crumbs, green onions and reserved onion. Season with salt and pepper.

Place the onions upright in the prepared dish. Pack the crab mixture into the center of each onion, letting it mound at the top. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 to 20 minutes, or until the onions are tender and the top is lightly golden brown. Let cool for 10 minutes before serving

Candied Almonds

Crispy and sweet, these nuts make a good garnish or snack.

Candied Almonds

Ingredients
1 cup almonds
1/4 cup sugar
1/2 teaspoon cinnamon
4 tablespoon water

Directions
Line a baking sheet with parchment paper. Set aside.

Toast the almonds in a pan for few minutes until they are fragrant. Remove from pan and cool to room temperature.

In the same pan, add the sugar, cinnamon and water Heat over low heat. Mix well to dissolve the sugar. Once the sugar starts to boil, add the almonds to the pan. Stir the mixture until all the moisture disappears and the sugar coats the almonds. When the almonds appear dry, turn off the heat and transfer them to the prepared baking sheet.

Separate the almonds and let cool completely before using.

Marzipan

This traditional candy is surprisingly easy to make.

Marzipan 

Ingredients
2 1/4 cup plus 1 tbsp almond flour
1 3/4 cup powdered sugar
1/4 cup agave syrup
1 1/2 teaspoons almond extract
1 1/2 teaspoons rose water 

Directions

Combine almond flour and powdered sugar in a food processor until powdery. Add the agave syrup almond extract and rose water. Pulse until the dough holds together and forms a ball.

Remove the marzipan from the food processor and knead it on a clean surface for about 30 seconds. Shape it into a log, wrap it up in cling wrap and refrigerate until ready to use.

When ready to use, mold marzipan into shapes or roll it out and cut into shapes. Marzipan will keep in the refrigerator for two weeks.

Love Dust Shot

Sweet and fresh with a chocolate finish.

Love Dust Shot 

Ingredients

1 ounce strawberry vodka

1/2 ounce crème de cacao 

1/4 ounce rose syrup

Dash of lemon juice

Pinch of edible glitter or pink shimmer dust, for garnish

Directions

Add strawberry vodka, crème de cacao, rose syrup and lemon juice to a cocktail shaker filled with ice. Shake until well chilled. Strain into a shot glass and top with edible glitter or shimmer dust.