May brings us May Day, Mother's Day, Memorial Day, and Cinco de Mayo... all wonderful celebrations with one thing in common.... the Letter M!

So this May, join us as we dance around the May Pole, celebrate our Mothers and the Mothers among us, celebrate the men and women of the armed forces, and celebrate the Mexican traditions of Cinco de Mayo at Heather and Eric's All Things "M"ay!

Mango Margaritas:  Ryan & MJ

Ryan and MJ brought an aMazing mix for mango margaritas!  According to Jason, these were "Mmmmmmmmm"!



After several rounds of margaritas we moved on to the melange of Mercenary, Monkshine, Mission and more!

The main mishap was that you had to place your mano in the minus-zero water to grab your selection.... thankfully Heather was alive and that was the only reason for her mindblowing scream :)

Mini Manchgo & Membrillo Maíz Melts with a Mango Medley:  Ann & Jason

While Culinary Couples members were munching on the mango medley served with mini Tostitos scoops, Ann & Jason mounted on their mission to make mini manchego and membrillo melts served on maíz tortillas.  What a marvelous marriage of flavors!  

These mini melts were made with love in personal cast iron skillets!

In case you are musing over the meaning of membrillo... it is a Spanish paste made from Quince fruit with sugar and lemon.  It is measurably difficult to find in Tucson, but after meticulous searching we finally found it at Rum Runner.

3rd Place Winner (Tied):  Culinary Couples Year Two - Best Appetizer!


Recipe:

Mango Medley:

2 mangos - peeled, seeded, and diced
2 avocados - peeled, pitted, and diced
4-5 medium tomatoes or 2 large tomatoes - diced
1-2 jalapenos - seeded and minced
1/2 cup chopped fresh cilantro
3 gloves garlic, minced
1 t salt
2 T fresh lime juice
1/4 cup chopped red onion
3 T olive oil

In a medium bowl, combine mango, avocado, tomatoes, jalapeno, cilantro, and garlic.  Stir in the salt, lime juice, red onion, and olive oil.  To blend the flavors, refrigerate for about 30 minutes before serving.

Mini Manchego & Membrillo Maiz Melts:
Makes 8
16 small corn (maiz) tortillas
15 ounces shredded manchego cheese
Diced membrillo, found in specialty cheese shops (Rum Runner)

Heat olive oil or butter in a mini cast iron skillet over medium/low heat.  Lay one corn tortilla down and sprinkle with shredded manchego and diced membrillo.  Lay another corn tortilla on top.  Once cheese is starting to melt, turn heat to low and continue to cook until tortilla is light brown and  crispy.  Flip and cook the other side.  Cut into quarters and serve with mango medley.