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MARGARITA
6 limes
1
/2 cup (4 oz) of tequila
2 T (1 oz) triple sec
2 cups ice
3
/4 cup powder sugar
1
/4 cup orange juice
• Juice the limes using the Viking professional juicer and reserve the
juice
• Add the powdered sugar, tequila, triple sec, orange juice, lime juice,
and ice.
• Blend until smooth and serve with a salted rim glass
QUESO CON CHORIZO (CHEESE DIP WITH CHORIZO)
1
/2 onion minced
2 garlic cloves minced
1
/4 cup whipping cream
10 oz mozzarella cheese
TT chorizo
• Sauté onion until nice golden color then add the garlic and sauté for
about 30 seconds
• Add the cream and cheese stir until melted then pour in serving dish
• Scatter chorizo on top of the dip
• Serve with Tostitos
Attachments:
High-Speed Disc Slicer/shredder
PASTA CON PIMENTOS ASADAS (PASTA WITH FIRED PEPPERS)
1 roasted yellow pepper
1 roasted green pepper
1 tomato concassee
2 cloves garlic minced
Pasta
TT salt
TT pepper
TT olive oil
• Fire the peppers and concase the tomato. And set to the side
• In a fry pan heat enough oil to cover the bottom of the pan
• Add the garlic and sauté for about 30 seconds
• Add the peppers and the tomato to the oil
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