Best Thunderdome Ciclon Recipes

BLUE LIME GHOST

Steps:

• Build in a highball glass packed with ice.

SALPICóN DE RES (CENTRAL AMERICAN SHREDDED BEEF SALAD)

Steps:

• Add the beef, onion and salt to a large pot and add water to cover. Bring to a boil, reduce heat to medium-low and simmer for 1 1/2 to 2 hours, or until meat is very tender. Remove the meat and reserve the stock for soup or other recipes. Shred the meat with your fingers when it is cool enough to handle.
• Add the olive oil, vinegar, oregano, salt and pepper to a large bowl and whisk together. Add the tomatoes, sliced onion and chiles and toss together. Set a side for a few minutes to let the vegetables marinate.
• Gently toss the shredded beef and avocados with the marinated vegetables and adjust seasoning. Spread on a serving platter and serve chilled or at room temperature with warm tortillas.
• VARIATIONS:.
• Salpicón can also be made with chicken (salpicón de pollo), seafood (salpicón de mariscos) or tuna (salpicón de atún).
• Other possible additions: chopped lettuce, chopped cucumbers, olives, pickled jalapeños.
• Garnish with lime wedges, cilantro and crumbled queso fresco if you like.
• Substitute sour orange juice or lime juice for the vinegar for a more tropical flavor.

THUNDERDOME (CICLON)

Steps:

• Pour ingrendients into a glass filled with ice.
• Top with sprite.
• Stir and Serve.

CICLON SUNRISE

Steps:

• Pour Ciclón in to a tall glass with ice.
• Top with orange juice and stir.
• Float grenadine.

SPIKED SALSA

Steps:

• Combine all ingredients in a bowl, tossing gently.
• Serve with tortilla chips.

TEQUILA AND LIME SWEET POTATOES

Steps:

• Cut the potatoes into 3/4" thick slices.
• In a large saucepan, bring the water to a boil and then add the potatoes -- when they begin to re-boil, allow them to go for 6 minutes, uncovered, (they should be just tender) and then drain them with a colander.
• Mix the lime juice, honey and tequila together in a small bowl.
• Set up a large baking sheet on which there is a metal grill-type rack. Lay the potatoes out on the rack and brush them with the lime-honey-tequila sauce.
• Broil the potatoes until they brown on one side, flip them and when they brown on the second side, they're done.
• NOTE: A second option is to grill the brushed potatoes on a gas or charcoal grill.

CAMARóN DEL DIABLO

Steps:

• Squeeze out juice from lemon over shrimp and sprinkle with Adobo. I like to do this for at least 2 hours, but its not necessary.
• In large skillet fry onion, garlic and peppers in olive oil slowly for 3-5 minutes.
• Add rotel and tomato sauce. Cook for an additional 3-5 minutes.
• Add shrmip and chicken broth and cook for 25 minutes.
• At the end, test soup. if not spicy enough, add more peppers, if too spicy add more broth and cook on high 5 minutes.
• Serve with tortillas, rice or pasta.

EL MALECóN COCKTAIL

Steps:

• Shake with ice for 15 seconds;.
• Strain into a cocktail glass with an ice cube.

SPANISH TOMATO BREAD WITH JAMóN SERRANO

Steps:

• Mix together the chopped tomatoes, garlic clove/s, olive oil, salt and pepper.
• Keep the mixture in the fridge until needed.
• To serve, toast the slices of baguette. Spoon a little tomato topping on to each piece of toast.
• Tear the slices of jamón serrano into pieces and put one piece on each slice of bread.
• Arrange on a large attractive plate, sprinkle with chopped basil or flat leaf parsley and eat!

COQUITO - TRADITIONAL RECIPE (MADE WITH EGG YOLKS)

Steps:

• Mix at room temperature egg yolks, sugar, milk, vanilla extract in big pot and simmer over low flame to melt sugar, mixing continuously.
• Add Coco Lopez and continue to mix for about 15 minutes on low flame.
• Add Rum and cinnamon sticks with water.
• Mix everything on low flame for about 20 minutes.
• Let cool and serve.
• ** Use whisk for a smoother consistency ** if desired.