Having some friends over to barbeque and relax this Memorial Day weekend? We know how frustrating it can be to come up with a menu of selections that you think your pals will like, so we wanted to help you out a bit. And, since we’re all about alcohol, we’re giving you food, cocktail, and dessert ideas that are all boozy in some way… because isn’t that how all food should be anyway?
The Food
Coconut Lime Mahi Mahi Tacos with Tequila Soaked Watermelon Salsa
You should obviously have the normal burgers and hot dogs on hand for the BBQ purists in the crowd, but these mahi mahi tacos are going to rock your world. They’re not hard to make, they taste like summer, and your friends will think you’re the most amazing cook ever.
- First, to make the salsa, place 1 1/2 cups of cubed watermelon in a medium bowl. Then, in a saucepan, bring 3 Tbsp. sugar, 1/3 cup water, and 3 Tbsp. tequila to a boil. Cook and stir the mixture until the sugar dissolves (about 1 minute). Let it cool slightly and then pour the syrup over the watermelon cubes and toss well. Put the watermelon in the fridge for at least 30 minutes while you make the tacos.
- Preheat the oven to 450 degrees.
- Combine 1/4 cup melted coconut oil, the zest and juice of 2 limes, 2 cloves minced garlic, 1 tsp. smoked paprika, 1/2 tsp. chipotle chili powder, 1 Tbsp. fresh chopped basil, 1/4 tsp. salt, and 1/4 tsp. pepper in a small bowl.
- Visit Half Baked Harvest to see the rest of the instructions.
The Cocktail
Raspberry Mojitos
Fill your cooler with some great beers and have a few bottles of wine on hand, but you also need the ingredients for a refreshing cocktail that your friends will enjoy. Part of this Raspberry Mojito can be made ahead of time, so you really can’t make things any more easy for your guests.
- In a pitcher or carafe that holds at least 12 cups, combine 1 cup freshly squeezed lime juice and 1 cup superfine sugar. Stir until the sugar is dissolved and the mixture is translucent.
- Add 2 cups light rum and stir gently for a few minutes.
- You can chill this mixture in the fridge ahead of time, but right before serving, add 1 1/3 cup fresh raspberries, 2 cups club soda, and 1 bunch of fresh mint sprigs.
The Dessert
Strawberry Zinfandel Trifle
We love trifles because they involve minimal effort, but always looks fabulous at a party. Bonus? You won’t even have to turn the oven on! This Strawberry Zinfandel Trifle is nice and light and will get everyone psyched for summer.
- In a 3 or 4 quart pan over high heat, bring 1 1/2 cups dry red Zinfandel and 1/3 cup sugar to a boil. Boil until it is reduced to about 1 cup (this will take about 5 minutes).
- Remove from the heat and stir in 1 tsp. vanilla and 1 quart of sliced strawberries. Let cool about 1 hour, stirring occasionally.
- Cut a 1lb. plain or lemon-flavored pound cake into 1/2 inch thick slices, then into 1 1/2 by 2 inch pieces.
- In a bowl, with a mixer on high, beat 2 cups whipping cream and about 1/4 cup sugar until soft peaks form.
- Arrange a third of the cake in the bottom of a 2 1/2 to 3 quart straight sided glass dish. Spoon a third of the sliced berries and wine over the top. Spread about a third of the whipped cream over the berries. Repeat layers twice, ending with cream.
- Cover the trifle loosely and chill at least 2 hours or up to 1 day. Garnish with whole strawberries. Scoop down into layers and serve.
Enjoy your long weekend and remember that every toast goes out to the brave men and women that have served the United States.