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Recipes from the Front Porch

The Road to the Perfect Margarita -Paulette:A Front Porch Chef

Our journey starts...

Our journey continues...

1. Fill shaker with broken cubed ice.
2. Squeeze TWO fresh lime wedges into shaker.
3. Savor the fresh lime aroma (AAAAAHHHHHHH!!!!)
4. Add 2 oz. Cuervo 1800.
5. Sniff the cork.
6. Add 1/2 oz. of Jose Cuervo White if ya wish (white for bite!).
7. Add 1-1/4 oz. of Roses Lime Juice
(accept no substitutes!).
8. Add 1/2 oz. of Bols Triple Sec (nothing but the best!).
9. Add "a splash" of Bols Orange Curaco (shh... secret ingredient).
10. Cover shaker tightly!

11. Shake vigorously.
12. Flip shaker in midair twice (three times if you're a Porch pro :o).
13. Uncover shaker and savor the flavor!
14. Rim glass with Lime peel (outside only!).
15. Salt the outside only.
16. Add fresh ice.
17. Strain mixture over ice.
18. Squeeze in 1 Lime wedge and toss rind over left shoulder.
19. Now kick back, turn up the tunes and enjoy!

THE BEST" Margarootie recipe in the world!! -Sandie: A Front Porch Chef
Ingredients:	Directions:
21 full size icecubes 3/4 cup Tequila Gold, (Quevo) 1/3 cup Tripple Sec, and here's the secret.. It HAS to be "Hiram Walker ! Only!! 1/2 large can of "Minute Maid" Lime Ade	Put all in a blender! Take me home...

you have to do it EXACTLY this way, no substatutes!

Jerk Seasoning -Hélčne: A Front Porch Chef
Ingredients:	Directions:
2 oz of pimento berries 6 stalks of escallion, chopped, 4 fresh cinnamon or Bay leaves, chopped salt black pepper to taste	Heat the pimento berries in a small frying pan, striing them for 5 minutes, then put them in a mortar and pound them until the are powdery. add the escallion, hot peppers, cinnamon or Bay leaves, salt and pepper. Rub the paste all the over meat and refrigirate for at least one hour or overnight. Then cook on Barbecue grill or in oven.

for 4 lbs of meat

This is great served over any pasta.-Val

Light Pasta Sauce in a Wok -Val: A Front Porch Chef
Ingredients:	Directions:
2 T olive oil 1 chopped clove garlic 1 med diced onion 1 red and 1 green pepper,chopped 2 fresh tomatoes, diced	Heat oil and add garlic in wok. Add onions and brown. Add peppers, cooking until slightly softened. Add diced tomatoes. (If you use canned, diced tomatoes, you can add a little bit of milk to make a creamy tomato sauce). Spice with oregano and basil, to taste. This is a really nice light pasta sauce.