Mucho Gusto Gump Margarita Recipes

ISLAND MARGARITA

Steps:

• Combine the ingredients in a cocktail shaker filled with 3/4 cup ice.
• Shake vigorously.
• Pour into a cocktail glass.

MUCHO GUSTO GUMP MARGARITA

Steps:

• Blend all in a blender.
• Wipe the glass rim with a wedge of lime and then dredge the rim in a mixture of 1/2 salt and 1/2 sugar mixed together. If you are reading this recipe -- you know how to season a margarita glass.
• Note: the egg white is integral in this drink. It makes it nice and frothy like an Orange Julius. Please don't omit it.

THE PERFECT MARGARITA

Steps:

• Moisten the rim of a glass with a lime wedge. Sprinkle salt onto a plate. Lightly dip the moistened rim into the salt. Place a large ice cube in the glass and freeze the prepared glass until ready to serve.
• Fill a cocktail shaker with fresh ice. Add tequila, triple sec, and lime juice. Cover and shake vigorously until outside of the shaker has frosted. Strain into the prepared glass and garnish with a slice of lime.

MANGO MARGARITAS

Steps:

• Begin by zesting the limes. Pour the coarse sugar over the lime zest and toss with your fingers to combine. Set aside.
• Throw the mango chunks into a blender. Top off the blender with ice. Pour in the tequila and triple sec. Add the granulated sugar and squeeze in the juice of the limes. Blend until completely smooth, adding more ice if necessary to get the consistency you want. Use a piece of one of the limes to moisten the rims of the glasses. Dip the rims in the lime sugar. Pour the drinks and serve immediately.

VIRGIN MANGO MARGARITAS

Steps:

• Throw the mango chunks into the blender. Top off the blender with ice. Pour in the soda and sugar and blend until completely smooth, adding more ice if necessary to get it the consistency you want. Pour the drinks and serve them immediately.

CHRISTMAS CROISSANT DESSERT

Steps:

• Butter a 9x13 glass baking dish. Cut croissants on an angle in 1 inch slices. Arrange in baking dish layering cut-side down. Sprinkle chocolate chunks and cherries on top.
• In a separate bowl mix yolks, eggs, cream, Baily's, vanilla, sugar and salt. Pour mixture over croissants. Sprinkle a little raw sugar on top.
• Bake in 300 degree oven for 30-40 minutes Serve warm.

GUMP SHRIMP WRAPS

Steps:

• Preheat a grill pan or heavy skillet over high heat.
• Toss shrimp with a drizzle of oil and season with crushed pepper, salt and black pepper.
• Mix marmalade and barbecue sauce.
• Grill shrimp 2 minutes on the first side, turn and baste liberally with sauce. Cook a minute or 2 longer, turn and baste again. Cook 1 minute more then transfer to a serving dish.
• To eat, wrap shrimp in lettuce with cucumber.

THE POTATO SALAD THAT EDITH GUMP AND I MAKE

Steps:

• Put cold eggs into cold water and bring to a boil for about 15 minutes. Put into ice water and when thoroughly cold, they should peel easily. Do not try to peel warm eggs or the shells will stick!
• Meanwhile, boil potatoes just until the crunch is gone and they are barely soft.
• While potatoes and eggs are cooking combine remaining ingredients in a large bowl and whisk together (I find that the mixing bowl from my KitchenAid is perfect)!
• Drain potatoes when done and after they have stopped steaming but still warm put into a large bowl with whisked ingredients. Fold together gently trying not to break up the potatoes. Since the potatoes are warm your sauce may appear to be a little runny. Fear not- Kitchen Warrior! They will thicken back up after cooling a bit. But pouring the mixture over WARM potatoes allows the sauce to be absorbed by the potatoes resulting in a much better flavor that usually only occurs the second day. And we all know that potato salad is better the second day, don't we Dears?.
• At this point,coarsely chop the egg into the bowl. Leave really big chunks. I usually just hold it in my hand over the bowl. Halve it with a butter knife lengthwise, then cut it into fourths crosswise.
• Gently fold the eggs in the salad and then turn into a covered 8x8 casserole. It just barely fits.
• Refrigerate until chilled- the longer the better. After it has chilled thoroughly- correct the seasonings with more salt or pepper if needed. Don't try to do it when it is warm- let the flavors blend before doing anything else.
• Edith takes these to church potlucks and she says that no matter how many potato salads there are this one goes first. I make these for Dugan's monthly poker party and riots ensue if this dish isn't chilled and ready upon their arrival.
• Edith and I can't agree whether to sprinkle bacon crumbs or not over the top. Miserable sand-eating wench.

CREAM OF POTATO, BROCCOLI AND CARROT

Steps:

• In a soup pot, melt the butter then add the next seven ingredients. Season with salt and pepper.
• Cook for 5 mintues, stirring occasionally, then add one cup of the broth. Cover and simmer until the vegetables are soft, about 5-10 minutes.
• Add the remaining broth, the vinegar and the milk. Stir to combine and simmer for one minute.
• In batches, liquify the soup in a blender and return to the pan. Adjust salt and pepper.
• To serve, garnish with parsley and croutons.