Health and Coffee

While most people think of Cinco de Mayo a national holiday in Mexico, it is actually as American as apple pie.Today, Cinco de Mayo is primarily a celebration of culture and heritage of Mexican-Americans. But as St. Patrick, which includes all people of their pleasure and pomp. Oddly enough, Cinco de Mayo has become more popular in America than it does in Mexico. A document published by the UCLA Center for the study of health conditions and that the celebration of Latino culture actually has its roots in the 1860s where people of Mexican origin began to see that great victory over France in support of his countrymen.
But whatever its origin and heritage, there is no denying that Cinco de Mayo is a party full of dancing, food and fun. In his introduction, Wolfgang said that to this day still loves a good guacamole, freshly made. "Of course, I found my own version, adding roasted garlic for a rich new dimension. And I have the intention to eat some of the upcoming May 5, the Mexican holiday Cinco de Mayo. Start with flavor Haas (sometimes Hass writes) avocados, known for its relatively small size and slender neck and dark pebbly skin. if you use the same day, look for signs of perfectly ripe to give only the thumb pressure, or hard or soft-rock and mature ".
Ingredients
Roasted Garlic
1 whole garlic head
1 1 / 2 c. soup. virgin olive oil
Guacamole
3 medium-sized enterprises, perfectly ripe avocados
1 / 8 C. fresh lime juice
1 / 3 C chopped fresh cilantro
1 to 2 tablespoons. The Roasted Garlic
1 shallot, medium, chopped
2 small jalapenos, halved, because, seeded and chopped
1 tsp. salt
Route
First, prepare the roasted garlic. Preheat oven to 375 degrees. Put your head of garlic in a heavy aluminum foil and rub the garlic all over with olive oil. Wrap the garlic in a safe inside the foil pouch, place in oven and cook until the garlic is very soft feel when you gently squeeze the package in an oven mitt or pad heat resistant, 50-60 minutes. Remove the package from the oven and allow to cool to room temperature. The opening of the garlic. With a serrated knife, cut the head in half crosswise. Squeeze the softened garlic pulp into a glass bowl, or scoop out a small spoon. or a small knife. You have 2-4 tablespoons. Depending on the size of the head of garlic. Cover bowl and refrigerate until ready to use. Make the guacamole a little 'before serving. With a sharp knife, cut the avocado in half lengthwise and twist the middle to distinguish them. With TBS. Dig a hole and throw away. Scoop flesh into a bowl.
Ingredients
Pear sauce on the grill:
1 pear, cut into 1/2-inch-thick slices
C. 1 soup. canola oil
1 / 4 C. small red onion diced
1 tsp. minced garlic
1 small jalapeno pepper, diced
1 Tbsp. chopped fresh oregano
1 tbsp. lemon juice
Salt and freshly ground black pepper
Quesadilla:
1 1 / 2 C. shredded cooked chicken
1 / 4 c. minced shallots
3 / 4 cup grated Gruyre
Salt and freshly ground black pepper
June 6-inch flour tortillas
2 tbsp. butter, melted
1 / 4 c. cream
Instructions
In order to sauce, toss pears with rapeseed oil. Place pears in a hot grill or griddle. Grill for 3 minutes per side. Remove from grill and cool. Core pears and cut into small pieces and put it on the grill in a bowl. Add the onion, garlic, jalapeno, oregano and lemon juice. Mix well. Season with salt and pepper. Refrigerate for 30 minutes before serving.
To make quesadillas, preheat oven to 350 degrees. Combine shredded chicken, green onions and cheese together. Season with salt and pepper. Must be made one day in advance and can be stored in the freezer during the summer (if it lasts that long).
Ingredients
1 LG. sweetened pineapple juice
2 LG. cans frozen limeade
2 LG. Water tanks
2 LG. can tequila
Route
Mix well and freeze. To serve, rub the lemon in the glass, dip it in salt and drinks. The chocolate was discovered in Central America and South America and is an integral part of any Mexican fiesta. Which combines two traditional flavors of Mexico into a large cheese pie. This is a delight for lovers of rich chocolate - a chocolate liqueur and cheesecake flavored coffee that is sure to please guests with this recipe is enough for 16 to 20 slices of good size.
Ingredients
Chocolate crust:
1 1 / 2 C. Graham crackers, chocolate, soft *
1 / 4 C. melted butter
2 tbsp. sugar
Cheesecake:
1 8-oz pkg. dark chocolate baking squares, divided
1 cup whipping cream
1 / 4 C, and 2 tablespoons. Kahlua, divided
3 8-oz pkg. cream cheese, softened
C. 1 sugar
1 / 3 cup cocoa
3 eggs
C. 1 Tea. vanilla extract
1 Tbsp. icing sugar
Instructions
Preparations for the chocolate crust: Combine cookie crumbs chocolate, melted butter and sugar. Click on the bottom and half sides of pan. Freeze for 5 minutes. Bake at 350 degrees for 10 minutes.
The cheese mixture: In a microwave safe bowl, place chocolate chips 3 / 4 cup. Microwave on high for 1 minute or until chips are melted, stirring. Add 1 / 4 cup whipping cream and 1 / 4 cup Kahlua and stir until well blended. In a bowl, beat cream cheese and sugar until fluffy. Add cocoa and beat until smooth. Add eggs one at a time, beating well after each. Add the chocolate mixture, vanilla and reserved. Pour over prepared crust of chocolate.
Bake 10 minutes at 400 degrees, before falling to 275 degrees and bake for 50 minutes.
Remove from oven to cool. In a microwave bowl, place the pieces, the rest of the chocolate. Microwave on high for 1 minute or until chips are melted, stirring. Add 1 / 4 cup whipping cream and 2 tablespoons Kahlua, mixing well. Spread over top of cake.
Refrigerate for 6 hours. The time to serve, beat remaining whipping cream and powdered sugar until stiff and decorate the cake with small rosettes, and whipped cream. You can also decorate with chocolate curls or chocolate coffee beans, if desired. Find out what it is about the Mexican coffee that makes it so delicious.
Ingredients
3 / 4 cup ground black roast coffee (regular or decaf)
2 tsp. ground cinnamon
6 C. water
1 cup milk
1 / 3 C. chocolate syrup
2 tbsp. light brown sugar
C. 1 Tea. pure vanilla extract
whipped cream


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