|What do you think of our cool, blue margaritas? Amazing color, eh? (recipe follows)|
Guitar Impact) and Gabriel's wife, Valquiria, joined them on vocals for two Brazilian favorites.
South-of-the-Border Sweet Potato Salad
3 pounds sweet potatoes, peeled and cut into 1-inch chunks
1/2 cup extra-virgin olive oil
finely grated zest of 1 lime
3 tablespoons fresh lime juice
1 tablespoon agave nectar, or light honey
1 teaspoon New Mexico chile powder
1 teaspoon ground cumin
1/4 cup finely chopped fresh cilantro leaves
salt and freshly ground black pepper to taste
1 medium-size red bell pepper, seeded and cut into 1/4-inch dice
Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil and cook until just tender, 7 to 10 minutes (don’t overcook or your salad will be mushy and fall apart.) Drain and transfer to a large bowl.
While the potatoes are cooking, make the dressing.Whisk together the olive oil, lime zest, lime juice, honey, chile powder, cumin, cilantro, salt, and pepper in a small bowl. Add the red bell pepper to the potatoes and toss with the dressing. Season again with salt and pepper. Serve warm or refrigerate and bring to room temperature before serving.
1 part fresh-squeezed lime juice
1 part blue curaçao
1 1/2 parts silver tequila
Add ingredients to cocktail shaker with ice cubes and shake. Pour into a glass rimmed - or not - with salt.
Makes 1 drink.