The month of May brings both Cinco de Mayo and Mother’s Day.  Here are refreshingly different recipes that would be delicious and well received when served at either celebration.    

Tequila-Cane Shrimp Skewers

1  to 2 tablespoons chopped drained canned chipotle chiles in adobo sauce
1/4  cup tequila
1/4  cup cane or maple syrup
1/2  teaspoon ground cumin
1/4  teaspoon salt
1/4  teaspoon black pepper
1  garlic clove, minced
24  medium shrimp, peeled and de-veined (about 3/4 pound)
Cooking spray

Prepare grill.
Place the chipotle chilies in a zip-top plastic bag. Add the tequila and the next 5 ingredients (tequila through minced garlic) to the bag, and stir well. Add the shrimp; seal and marinate in the refrigerator for 20 minutes. Remove shrimp from bag, reserving marinade. Place the reserved marinade in a small saucepan; bring to a boil, and cook 2 minutes. Remove from heat.

Thread shrimp onto 6 (6-inch) skewers. Place shrimp on a grill rack coated with cooking spray, and grill for 2 minutes on each side or until the shrimp are done. Serve with sauce.

Note: Place remaining chilies in adobo sauce in an airtight container, freeze or refrigerate for another use.

Mango, Orange and Jicama Salad with Cilantro-Lime Vinaigrette

2 firm-ripe mangoes (1 1/4 lb. each)
1  Jicama (about 1 1/2 lb.)
1 cup fresh cilantro
4 cups mixed baby greens
¼ cup fresh minced cilantro
¼ cup green minced green onion
Cilantro vinaigrette (recipe follows)

1. With a small, sharp knife, peel mangoes. One at a time, set fruit on one narrow edge on a board and cut 1/8-inch-thick slices off each side down to the pit. Save remaining fruit around pits for another use.

2. Cut peel off Jicama and discard. Lay Jicama on board, flattest side down, and cut into strips or chunks.

3. Peel oranges and cut into sections—discarding any bitter white membrane.

4. Wash and spin dry baby greens and place in a large bowl.  Add fruit and Jicama and toss with the cilantro vinaigrette.

Cilantro Vinaigrette: Rinse 1 fresh jalapeño. In a small bowl, mix 2 teaspoons of the minced chili, 1/3 cup fresh orange juice, 2 tablespoons fresh lime juice, 3 tablespoons minced fresh cilantro, salt and pepper and 1 tablespoon extra-virgin olive oil. Whisk to blend.

Yield: Makes 4 servings

The Perfect Wine Pairing: St. Urbans-hof 2005 Riesling

From the heart of the renowned Mosel Saar Ruwer area of Germany.  With its delicate structure and “minerally” character this Riesling is the perfect compliment to shrimp and light citrus or fruit salads.  Find it at Pacific Wine and Kitchen, 6915 Evergreen Way, Everett. 

Susan Springer: Founder, Director, Your Cup of Tea
A trained and certified Tea Etiquette consultant, Susan is the founder and director of Your Cup of Tea, a company which provides an opportunity for people to learn proper etiquette for enjoying tea in social or business situations.  Ms. Springer is certified in Family & Consumer Sciences and a graduate of the Protocol School of Washington DC, the leader in etiquette and protocol services.  She is also a published author with works in TEA A Magazine and a columnist on tea topics for The Country Register of Western Washington newspaper. 

Class: A Mother’s Day Victorian Tea
with Susan Springer, Owner, Your Cup of Tea
Sunday, May 7, 2-4 p.m. $35
Don’t miss this tea tasting adventure!  Bring your mom, grandma and friends as we discover how tea has evolved into a full blown social event.  Susan, a Certified Tea Etiquette Consultant, will walk us through tea history, ceremony, tasting and pairing tea with foods (this time with an emphasis on Victorian traditions.)  We will experience a delicious assortment of teas and dine on savory and sweet menu items created specifically for your teatime pleasure.

Conni Brownell: Chef, Owner The Charmed Radish
Chef Conni's love of food and cooking started when she was a child. Spending many hours in her Grandmother's kitchen, cooking became second nature. Saturday mornings were spent looking through her mothers one cookbook then baking cookies, cakes, or breads. Around the age of 12 Conni and her sister took over daily dinner preparation, this was one chore they did not mind doing. Conni's idea of a fun after school activity was spending time at the stove.
Chef Conni is an honors graduate of the culinary program from The Art Institute of Seattle. While in school she worked at Rover's, a fine dinning restaurant in the Madison Park district of Seattle.

Class: A Provencal Touch
with Conni Brownell – Chef/Owner, The Charmed Radish
Thursday May 18, 6:30-8:30 p.m.  $45
Join us this evening for an adventure in Provence.  Don’t speak the language?  No problem--these Provencal-inspired dishes are far easier to make than they are to pronounce!  Nicois Onion Tart-Pissaladiere; Warm Leeks with Vinaigrette-Poireaux Tiedes en Vinaigrette; Nice-Style Stuffed Vegetables-Farcis a la Nicoise; Roasted Chicken with Calvados, Cream-Poussin Vallee d’Auge and Strawberry Souffle with Chocolate Sauce.

Must Have...Our Gadget of the Month

Chef’n “Switch-it” Dual Ended Spatula.  Every aspect of the Chef’n line, every curve and angle has been rethought, revised and reengineered to conform to how pots & pans are shaped and how people cook.  The “Switch-it” is no exception.   This silicone spatula has dual work ends, stainless steel core, is stain and heat resistant (to 650 degrees) and dishwasher safe.  This all-in-one spatula can scrape the last lick of peanut butter from the jar and assist in flipping that hot omelet with just a flip of the wrist.  It is the ultimate in multi-tasking tools.

Food Find.............Something Delicious

Private Harvest Bread Spreads are delicious broiled on bread.  Try stuffing them into cherry tomatoes or cooked baby red potatoes for an appetizer.  Then top with dill or parsley for an extra special treat.  Add to chicken, tuna or pasta salad.  Spread onto your favorite sandwich or burger.  Great anywhere in place of mayonnaise, choose from three zesty flavors: Smoky mozzarella, Garlicky Italian and Artichoke.   Find Private Harvest with other delicious food finds at Pacific Wine and Kitchen.