Monthly Archives: June 2013

  • Peachy Pineapple Balsamic Vinegar Martini

    June 25, 2013




    1.25 oz. pineapple flavored vodka

    .5 oz. Triple Sec

    .5 oz. sweet-n-sour

    .5 oz. pineapple juice

    .5 oz. Lucero Peach White Balsamic Vinegar

    One pineapple wedge



    Prepare the Martini



    In a shaker add vodka, triple sec, pineapple juice, and

    sweet-n-sour over ice and shake well.


    Strain into a martini glass and add balsamic vinegar.


    Garnish with fresh pineapple wedge.



  • Tequila Jalapeno Kiss Glazed Chicken Screwers

    June 10, 2013






    1/2 cup fresh lime juice

    1/2 cup light brown sugar

    3 Tbsp. Lucero Persian Lime Olive Oil

    4 garlic cloves, chopped

    1 Tbsp.of chopped oregano

    1 Tbsp. kosher salt

    3 lbs. skinless, boneless chicken thighs, cut to 1/2" wide strips

    1/2 cup Little Thief Tequila Jalapeno Kiss Mustard

    1/4 cup honey

    1  Tbsp. fresh lime juice






    1-  In a large bowl, combine lime juice, brown sugar, the

    Lucero Persian Lime Olive Oil

    Cover and refrigerate for about one hour at least.


    2-  In another mixing bowl add Tequila Jalapeno Kiss Mustard,

    honey, lime juice, mix together and seperate half into a small

    bowl for serving.


    3-  Soak 24 bamboo skewers in water for 30 minutes.

    Light a grill. Thread chicken onto the top third of the skewers;


    4-  Grill over moderate heat, turning, until golden browned and

    almost cooked, 8 minutes.


    5-  Brush the chicken with the reserved 1/2 of the mustard and

    grill until glazed and cooked through. Serve the skewers with the

    remaining mustard.




  • Grilled Bell Pepper Bruschetta

    June 3, 2013





    8 slices of bread

    3 Tbsp. Lucero Hojiblanca Extra Virgin Olive Oil for brushing

    2 orange bell peppers, halved lengthwise

    1 pint cherry tomatoes, quartered

    3 Tbsp. of Lucero Traditional Balsamic Vinegar

    3 Tbsp. Lucero Crushed Meyer Lemon Olive Oil

    coarse salt and ground pepper

    1 ounce Parmesan cheese, grated (with a few

    copped fresh herbs added if desired.)





    Heat grill to medium-high.


    1-  Brush bread with olive oil and place on grill Toast until golden

    brown on both sides.


    2-  Add peppers skin side up, cover, and cook until beginning to

    soften, 5 minutes. Turn peppers over and cook

    until charred, about 4 minutes.


    3-  Remove from grill and let cool.

    Cut peppers into thin strips.



    4-  In a medium bowl, combine peppers, tomatoes, balsamic

    vinegar and olive oil. Season with salt and pepper. Top bread

    with pepper mixture and Parmesan.


    Taste Notes: Hojiblanca is
    Lucero Purple Label: Mild-Delicate


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