4 tablespoons honey

3 tablespoons oil

1 tablespoon salt

2 cups hop water

1 tablespoon (1 package) active dry yeast

3 cups unbleached white flour

2 tablespoons baking powder

2-4 cups additional flour

Start the dough mixture about 2 – 2 ½ hours before serving.

Mix together the honey, oil and salt.  Stir in the hot water.  Mix well.  Sprinkle yeast on top of mixture.  Cover with a cloth and allow to stand about 10 minutes or until yeast bubbles.  Add flour and baking powder.  Stir well.  Add more flour until mixture is firm and cleans the hands.  Use from 2-4 cups flour for this step.

Place dough in greased bowl.  Turn dough over to grease top.  Cover and allow to rise until double (about an hour).  Punch down and divide first in half, then each half into 8 parts.  Form each piece into a ball and permit to rise until ready to cool.

Heat deep fat to frying temperature.  Take ball of dough and flatten with hands, using stretching action.  When dough is very thin and about 6-8 inches in diameter, drop into hot fat and cook until golden (about 1 ½ minutes on each side).  Drain on paper towels and serve hot with honey and powered sugar.

Amanta Picante

This drink was specially created for Cabo Wabo by Las Vegas mixologist Francesco Lafranconi.

3 English cucumber slices, peeled
Fresh cilantro
¾ oz agave nectar
¾ oz fresh lime juice
Ice
1 ½ oz Cabo Wabo Reposado
3 drops Green Tabasco

Muddle cucumber, cilantro, agave nectar, and lime juice in a pint glass. Add ice, tequila, and Tabasco. Shake vigorously and double strain into a chilled cocktail glass. Garnish with either a lime or cucumber wheel.

1 apple, sliced and cored

1 orange, sliced

½ cup brandy

1 bottle Burgundy Wine

½ cup triple sec

7-up

Orange Juice

Sugar, optional

Soak fruit in Brandy overnight. Fill large water pitcher with ice.  Pour wine in pitcher, filling to half.  Add Triple Sec, 7-up to fizz preference, and orange juice to color preference.  Add fruit and brandy.  Sugar can be added for sweetness.

Cabo Wabo continues to keep mixologists busy designing new ways to incorporate its tequila into cocktails.  One of the most beautiful is the Cabo Gazpachito Shot, an inspiration from the classic cold soup.

2 slices of green or red jalapeno
1 ½ oz tomato juice
1 oz Cabo Wabo Blanco Tequila
½ oz Sherry
Ice
Cucumber spear

Shake up all the ingredients but the cucumber with ice in a shaker and strain drink into a chilled shot glass.  Slam the shot and then eat the cucumber spear to finish.

Salsa:

½ pound tomatillos, husked and washed

1 large tomato

½ medium onion

1 teaspoon fresh cilantro

1 can (3 ½ or 4 ounces) chopped green chiles

1 tablespoon white wine vinegar

Salt to taste (if desired)

Finely chop tomatillos, tomato, onion, and cilantro.  Whirl green chilies in food processor until smooth.  Mix together tomatillos, tomato, onion, cilantro, green chiles, and white wine vinegar.  Add salt to taste is desired.  Cover and refrigerate 6 hours or overnight.

Egg Rolls:

½ pound mild chorizo

½ medium onion, finely chopped

1 cup refried beans

1 cup shredded Monterey jack cheese

¼ teaspoon ground cumin

1/8 teaspoon cayenne pepper

24 won-ton skins

Oil for deep frying

Sour cream for toping

Fry chorizo and onion in medium skillet until choizo is crumbly.  Drain well.  Add beans, cheese, cumin and cayenne pepper (use more pepper if you like it hotter).  Stir until cheese is melted.  Let cool to room temperature.

Place 1 teaspoon of filling close to one corner of won-ton wrapper.  Fold corner over filling to cover.  Fold over left and right corners, then brush sides and top of triangle with water.  Roll, sealing corner.  Place on a baking sheet and cover while rest of skins are filled.

In a deep pan, pour vegetable oil to depth of 1 inch and heat to 360 degrees.  Fry 7 – 8 filled rolls at a time until golden brown, 2 – 3 minutes.  Remove and drain on paper towels.  Keep warm in oven until all are done.  Serve warm with salsa and sour cream.  Makes 24 egg rolls.