I grew up watching the original television show, Miami Vice. Much to my parents’ chagrin, I could not imagine anything cooler than being Crocket or Tubbs, the characters of the show -- undercover narcotics officers. I even insisted on wearing a blazer, sleaves rolled up, with a t-shirt, and loafers without socks. I can still “perform” the drum solo from Phil Collins iconic and eerie song from the show, “In the Air Tonight” (You are not being truthful if you say you have not done the drum solo at least once!) My fascination with all thing Miami Vice ended shortly after I graduated from college with a degree in criminal justice and realized that I have absolutely no ability to be cool or to remain cool in any heated situation. I am so loud that “undercover” or “subtle” are not words that apply to me. My “vice” days were over before they began, but I still love the diverse culture and foods of Miami.
Last year, several friends helped put together a party in preparation for a fun group trip to Miami. We wanted the party to have a Miami flair with tropical flavors and colors, but needed to keep it simple and easy for a large group. As temperatures begin to heat up, so will our desire to get outside and enjoy the coming summer days with lighter, tropical foods. Put on “In the Air Tonight” and let’s get ready for summer.
Margarita Sangria
This drink is a super easy “big batch” cocktail that is perfect to serve to a crowd. We had these waiting at the door for everyone as they came in. I think it tastes better and is easier to mix than a traditional margarita and do not forget to add the little cocktail umbrella.
1 bottle white wine, preferably Sauvignon Blanc or Pinot Grigio
1 cup tequila, silver or Blanco
1/2 cup triple sec
1/4 cup fresh lime juice
1/4 cup sugar
2 pints fresh or frozen raspberries
2 cans ginger ale
Lime wedges to garnish
Place raspberries on a small bowl and mash with a spoon. Pour wine, tequila, triple sec, and lime juice in a large pitcher. Add sugar and stir until dissolved. Stir in mashed raspberries (strain if you want to remove the seeds, I do).
Cover pitcher and refrigerate overnight or for several hours. When ready to serve, stir in ginger ale and top with ice, a wedge of lime and a little cocktail umbrella if available.
Creamy Jalapeno Dip
Hands down, this is my most requested recipe and may be the easiest to make.
1 - 24 oz. container of sour cream
1 package dry ranch dressing mix (I use Hidden Valley Ranch)
1-2 cloves garlic, peeled and crushed
1/4 cup pickled jalapeno pepper rings (more or less depending on your taste)
1 bunch fresh cilantro, cleaned and chopped
1/2 teaspoon salt
Place all ingredients, except cilantro, in bowl of food processor and process until combined. Add cilantro and pulse a few times to mix.
Feel free to add in a few tablespoons of buttermilk or some of the liquid from the jalapeños for a thinner dressing. Do not over process or the mixture will turn green. Store in refrigerator. Best made a day in advance.
Cuban Sandwich
A Cuban sandwich is my go-to order at many sandwich places. It is a delicious combination of roasted pork, ham, cheese, pickles, and mustard. Put all this together between two slices of sturdy Cuban or sourdough bread and grill as you would a grilled cheese.
For the party, I could not grill individual sandwiches so I used several 12” hoagie buns. I loaded each with the crockpot Cuban pork roast, ham slices, Swiss cheese slices, mustard, and pickles. I placed the prepped sandwiches on large baking sheets, covered with foil, and baked in a 350-degree oven for about 15 minutes. Once heated, secure with toothpicks and slice into one to two inch pieces when ready to serve.
Crockpot Cuban Pork
4–5 pound boneless pork butt (You can use a bone-in but for comparison purposes allow an extra pound or 2)
1/4 cup fresh parsley, chopped
2 tablespoons chopped fresh garlic
2 tablespoons dried oregano
4 teaspoons onion powder
4 teaspoons ground cumin
1 orange, quartered
1 lime, quartered
Put all ingredients in a crockpot and cook on low for eight to 10 hours or until roast can be easily shredded. Feel free to leave in a few of the bits and pieces of cooked orange and lime peel. I think they add to the flavor.
This roast is also delicious served with a side of black beans and rice.
Quick and Easy Roasted Salmon Tacos
This simple dish will work with just about any Mexican seasoning and any kind of fish.
1 1/2 pounds salmon filet, skin removed
2 teaspoons chipotle chili powder or 2 teaspoons chili lime seasonings, or any Mexican type seasoning, or rub. I have even sprinkled on a packet of taco seasoning with great success.
1 bag southwestern chopped salad mix*
Salsa of your choice
Shredded cheese or crumbled cotija cheese
6 flour or corn tortillas
1 lime cut into wedges
1 avocado, seeded and sliced
Prepare southwestern chopped salad kit according to package instructions. Set aside.
Rub fish fillets with a little olive oil and your seasoning of choice. I usually use salt, pepper, garlic salt, and cumin. Preheat oven to 425 and roast fish for about 12-15 minutes depending on the thickness of the fish. Optionally, grill salmon on a well-oiled and clean grill (to prevent fish sticking) for about 10 minutes. When fish is cooked, carefully remove, and allow to sit for about two minutes.
When ready to serve: Lay out flour or corn tortillas. Flake fish into small chunks. Top warmed tortillas with a couple of small pieces of fish and a scoop of the salad. Add cheese or whatever type of salsa, if you would like.
I have found crispy jalapeño strips at the grocery store. They are similar to those crispy onions that you put on top of a green bean casserole, but they are made with jalapeños and they were a delicious addition.
Serve immediately with a wedge of lime and a few slices of avocado.
Cilantro Lime Slaw
*The prepackage salad or slaw will work, but if you want to make your own from scratch this cilantro lime slaw is delicious.
1 package coleslaw, or about 6 cups shredded cabbage
1 cup mayonnaise
1 cup chopped fresh cilantro
1 teaspoon minced fresh garlic
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
2 tablespoons fresh lime juice
1/2 teaspoon cumin powder
Mix all ingredients except coleslaw and store in the refrigerator. About 30 minutes before serving, toss dressing with slaw (you may not need all the dressing).
Guacamole Chamacuero
The guacamole for the party was made by Mark Garriga and it was a show stopper. He reported that his unusual guacamole is an old family recipe given to Dianne Kennedy by Seniorita Sanchez. It had the perfect combination of spicy kick from the serrano chilies and sweetness from the mangos. This is not your ordinary guacamole.
2 heaping tablespoons finely chopped white onion
2 to 3 Serrano chilies, finely chopped
Salt to taste
2 cups roughly crushed avocado pulp
3/4 cup peeled and finely diced firm but ripe mangos
1 1/2 tablespoons fresh lime juice
1/3 cup pomegranate seeds, optional, if in season
Crush the onion, chilies and salt together to a paste. Stir in avocado pulp, mango chunks, lime juice, and half the pomegranate seeds if using.
Mix well, sprinkle the surface with the remaining seeds, and serve at room temperature.
Key Lime Pie
We used purchased key lime tartlets from a local grocery for the party, but if you want to make them yourself, this Key Lime pie recipe is pretty much perfection and goes great with the menu above.
1 9-inch graham cracker crust
4 egg yolks
1 14 ounce can sweetened condensed milk
1/2 cup fresh key lime juice (or 1/4 cup fresh lime juice and 1/4 cup fresh lemon juice)
1/2 teaspoon cream of tartar
1/4 teaspoon salt
Whipped cream
Heat oven to 325 degrees. Beat egg yolks with a mixer until light in color. Add in condensed milk and beat on very low speed. Add in lime juice, cream of tartar and salt and mix on low until combined.
Pour mixture into crust and bake for 10-15 minutes until center is firm and dry to the touch. Allow to cool completely and then freeze overnight or for at least 3 hours. Serve with whipped cream.
