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April 16, 2024As Cinco de Mayo approaches, it’s time to gather your friends and family for a festive celebration filled with vibrant flavors and delicious dishes. Whether you’re hosting a backyard fiesta or simply looking to add some Mexican flair to your mealtime, these three recipes are sure to impress.
Grilled Pineapple Lime Spritz
Perfect for sipping on a warm Cinco de Mayo afternoon, the grilled pineapple adds a smoky sweetness while the lime provides a burst of citrusy freshness.
Ingredients:
1 whole pineapple, peeled and sliced into rounds
1 orange
3 limes
1 pint raspberries
1 quart sparkling water
½ cup simple syrup (equal parts water to sugar, boiled and cooled)
Directions:
- Begin by preheating the grill to medium-high heat.
- Once the grill is preheated, place the pineapple slices on the grill and cook for about 4 minutes per side. Remove and allow to cool.
- In a large pitcher pour in the simple syrup, juice of 1 lime and 1 orange.
- Dice the cooled and grilled pineapple, add to the pitcher.
- Take the remaining oranges and limes and slice into rounds, add to the pitcher.
- Add in the raspberries and top with sparkling water and ice to the top.
- Stir and enjoy!
Pollo Asado Bowl
This traditional Mexican dish features succulent grilled chicken marinated in a flavorful blend of citrus, garlic, and spices.
Ingredients for Pollo Asado:
3 pounds boneless skinless chicken thighs, skin removed
⅓ cup olive oil
½ cup orange juice
¼ cup lime juice
1 small yellow onion chopped
6 cloves garlic, minced
2 ounces achiote paste
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon kosher salt
2 teaspoon smoked paprika
2 teaspoon dried oregano
1 teaspoon cayenne pepper
Directions:
- Whisk together all of the marinade ingredients in a large bowl. Add in chicken and turn to make sure all of it is well coated. Marinate for 4 to 24 hours.
- Prior to cooking, let the chicken sit at room temperature for 20-30 minutes.
- Preheat the grill to medium-high heat. Make sure grates are cleaned with a grill brush.
- Grill chicken for 5-7 minutes per side or until internal temperature reaches 165°F.
- Remove and let rest for 5 minutes before slicing.
Ingredients for Cilantro Lime Rice:
2 tablespoon olive oil
1 ½ cups long grain rice, rinsed and dried
1-2 jalapenos, seeded and chopped
1 teaspoon ground cumin
2 teaspoons kosher salt
1 4 oz can mild diced green chilies
3 cups low sodium chicken broth
1 tablespoon butter
½ cup cilantro chopped
1 lime, zested and juiced
Directions:
- Heat olive oil in a medium sized sauce pot, add jalapenos and rice and sauté for 5 minutes. Add in cumin, salt and green chilies, sauté for another minute.
- Add chicken broth and butter, bring to a boil. Cover and reduce heat to low and simmer for 15 minutes or until rice is tender.
- Remove from heat and let it sit covered for 10 minutes.
- Stir in lime zest, lime juice and cilantro right before serving.
Ingredients for Grilled Corn Salsa
4 ears yellow corn
1 red bell pepper, diced small
1 bunch cilantro, chopped
2 jalapenos, diced and seeded (you can leave seeds if you would like it spicy)
½ red onion, diced small
Juice of 3 limes
2 tablespoons olive oil
Salt to taste
Directions:
- Preheat the grill to medium-high heat. Make sure grates are cleaned with a grill brush.
- Place corn on the grill and cook for about 10-12 minutes, turning constantly to make sure all sides are charred well.
- Remove corn and let it cool.
- In a large bowl add all ingredients except corn.
- Cut the corn off the cob and add to the bowl, mix all ingredients. Taste and adjust seasoning.
Cinnamon Sugar Bites
Indulge your sweet tooth with these crispy, golden fluffy pillows coated in cinnamon and sugar that are impossible to resist. Whether enjoyed as a dessert or a sweet snack, these fried pastries are a quintessential treat for any Cinco de Mayo celebration.
Ingredients:
½ cup whole milk
½ cup water
1 stick unsalted butter
1 teaspoon sugar
1 teaspoon kosher salt
1 cup all purpose flour
5 whole eggs
1 quart vegetable oil
½ cup granulated sugar
2 teaspoons cinnamon
Directions:
- Bring milk, butter, water, 1 tsp sugar and 1 teaspoon salt to a boil in a medium saucepan. Add flour, reduce heat to medium-low. Stir vigorously with a wooden spoon, until a dough forms and pulls away from the sides of the pan, 2 minutes.
- Continue to stir until a thin dry film forms on the bottom and sides of the pot, about 1 minute. Transfer to the bowl of a stand mixer.
- Beat the dough for 30 seconds to release steam and cool down. Add in eggs 1 at a time and beat the dough till it looks dry again. Continue to do this with the remaining 4 eggs. Dough should be smooth, shiny and thick.
- In a pot add in the oil and preheat over medium-high heat till the oil reaches 325°F.
- Spoon the dough into a piping bag fitted with a large star tip. Hold the bag over the hot oil, squeeze a strip of dough that’s about 4 inches long and then snip it with scissors and let it drop in the oil.
- Repeat with around 3-4 at a time. Fry each side for about 1-2 minutes. Drain on a paper towel and toss in cinnamon sugar mixture.
For more recipe inspo, click here!
Niloo Sarshar
Director of Culinary and Content Marketing