Smash Mouth Reds Recipes

Steps:

• Preheat the oven to 375 degrees F.
• For the potatoes: Mix the spices in a small bowl. Wash and dry the potatoes. Poke several times around each potato with a fork. Rub evenly with the olive oil and sprinkle evenly with the spice mixture. Place on a baking pan and bake until cooked through and the skin is crispy, 45 minutes to 1 hour. Remove from oven, halve and, with a small spoon, scoop out the potato, leaving about 1/8-inch of flesh in the skin. Reserve the skins and chop the potato flesh.
• For the filling: In a saute pan over medium-high heat, add the canola oil. When hot, add the chorizo and cook for 5 to 6 minutes. Add the onions and saute for 4 to 5 minutes. Add the red bell peppers, olives and garlic and cook for 1 to 2 minutes more. Deglaze the pan with the tequila, cooking until the liquid is absorbed. Remove from the heat and stir in the cilantro and reserved potato flesh to combine.
• Place the potato skins in a pie pan or similar baking dish, nesting them against each other. Fill each half with 1 1/2 tablespoons of the chorizo mixture, top with the cheese and return to the oven. Cook until cheese is starting to melt and they are heated through, 5 to 6 minutes. Garnish with chopped cilantro and serve hot.

Steps:

• Pour grapefruit juice into a 9-by 12-inch nonreactive glass baking pan. Place in the freezer. Freeze 6 to 7 hours, or until almost solid but still somewhat slushy. While juice is freezing, rake with a fork every hour or so to develop large, snow cone-like crystals.
• To serve, use an ice cream scoop, and scoop into glasses. Pour 1 ounce of vodka over each ball. Garnish with mint and serve.

Steps:

• Fill martini shaker to the top with ice. Mix all ingredients together in shaker. Serve chilled and up in a martini glass.
• Pour boiling water over sugar. Mash up blueberries until all the juice is extracted. Pour warm sugar syrup over mashed berries. Chill.