Cinco De Mayo

Baked Sea Scallops With Red Pepper & Scallion Mayo

1. To prepare scallops, remove the funky black sac and wash. Line up your scallops on a half shell, on a baking sheet.2. To prepare mayo, heat a tsp of olive oil in a saute pan and cook red bell peppers until tender (about 3-4 minutes). 3. Add cooked peppers to mayo ingredients and stir until combined. Mayo will have a slight red tinge. 4. Spoon mixture on top of each scallop, then drizzle with olive oil.5. Place in a 350 F oven until mayo is bubbly and slightly browned, about 12-15 minutes. I served mine with fresh pea pod sprouts. Enjoy!

Margarita Azul Cupcakes

For my daughter's second birthday, we decided to have a Cinco de Mayo party.  Since we affectionately nicknamed her "Margarita" before she was born, and since getting totally housed on margaritas is the traditional way to celebrate Cinco de Mayo, I decided to whip up a margarita cupcake.  The "azul" is a nod to our favorite blue margaritas (made with curacao instead of triple sec or other orange liqueur).Mix up the cake according to the instructions on the box.  Before you beat it for the longer period (yes, you really have to beat it that long!  take the time and have better cupcakes!), add in the lime zest and the blue coloring.  I wanted my cakes really blue, so I used a lot, probably somewhere between a quarter- and a half-teaspoon.  This is where I recommend using the paste color -- if you're using liquid dye, it never achieves the color you want unless you use enough that it throws off the water in your baked goods.  Portion into cupcake papers in two muffin tins (unless you like prying 24 cakes out of individual, inseparable ramekins) and bake according to the box instructions.  Allow to cool fully before icing.To make the icing:  Beat the butter in a mixing bowl until it lightens a little bit and coats the beaters.  Sift in the powdered sugar a little at a time and keep beating until it's all incorporated.  Add the lime juice, tequila and orange liqueur all at once and beat on high speed until that's incorporated too.  If the icing still feels too stiff, add little splashes of milk or cream and beat them in until you get a workable consistency.  I wanted a lighter icing color than cake color, so I stuck with the usual method of using a toothpick to mete out dye into the icing.Ice the cupcakes however you like.  I wanted to pipe them up high and swirly with a big fat star tip like you see in bakeries, but I discovered at assembly time that said tip (along with the screw-on assembly to keep it on the bag) did not exist in my drawer.  So I used a butter knife and mounded it up as best I could.Mix the sanding sugar and margarita salt together in a shallow bowl.  (You could use all sugar, but the salt gives it more of a margarita vibe.)  Roll your iced cupcake on its side in the sugar mixture to get the salted-edge look.  Top with a jelly fruit slice.

Bake Mussels

This bake mussels, usually we can find it in american sushi restaurant.boil mussels, keep the shells, drain, cut into two and put it back in the shells.mix japanese mayo and masagoput mayo mixture on top of mussels.bake it with 350 degree for 20 minutes.ready to be serve

Tuna mayo raisu

On top of your hot rice, add your tuna, and corn. Drizzle the mayo over the top in a posh zig zag fashion. Sprinkle with pepper. Enjoy!AGAIN - use the Japanese brand Kewpie for this. trust me.This was a snack we had often in Japan! Mayo on rice is good o3o