Instructions

Louise's order is relatively simple-- girl doesn't have time for anything fancy, she wants to DANCE. Pour whiskey over ice, top off with coca cola, and garnish with a cherry.

For Thelma's margarita, first run a slice of lime around the rim of your glass to moisten it. Then, dip the glass in salt to coat the rim. Next, mix tequila, triple sec, lime juice, agave, and ice in a cocktail shaker-- shake vigourously until fully chilled, and pour into salted glass. Add more ice and garnish with a slice of lime.

Serve both drinks with their respective shots and get ready to BEAT A MAN'S ASS.

Instructions

Whisk together lime juice, oil, honey, and cumin until all of the honey is incorporated. Next, get all of your chopped ingredients together, like so:

Toss in peaches, tomatoes, onion, bell pepper and jalepeno until fully coated-- season to taste with salt and freshly ground pepper. Allow to sit for an hour or more to let the flavors meld into a climax of sweet, spicy, and smoky mmmmmmm...

15 minutes before serving, toss in cilantro (you don't want this to sit in the salsa for a long time or it'll get all soggy). Serve with tortilla chips or on tacos.

Instructions

Preheat oven to 325F. Generously season all sides of the lamb shoulder with salt and set aside while you make the marinade.

Slice the top of the chiles off and shake the interior seeds loose-- discard (you don’t need to remove every single one, a few strays are ok). Break the chilies apart into smaller pieces and add to a mini-processor with garlic, spices, vinegar, juice from 1/2 orange, beer, and 2 tbsp canola oil. Process until very smooth.

Heat a medium dutch oven to medium-high heat and add 2 tbsp canola oil. Sear the salted lamb shoulder, browning each side to create a crust and lock in those nummy juices.

Once all sides are seared, nestle the orange slices around the lamb and add bay leaf. Pour the marinade over the meat and shake the pan to ensure the marinade gets all the way to the bottom.

Cover tightly and bake for 2 1/2 hours-- you'll know it's done when the meat pulls apart easily. You're looking for this:

Before serving, tear the lamb into smaller pieces and place into an oven proof serving dish. Skim the remaining marinade, removing fat, and pour about 1 cup over the meat to keep it moist and flavorful-- adjust with salt to taste. Serve with quick pickled onions, sour cream, cotija and a sprinkle of cilantro. And if youre in a rush, wrap in parchment paper or aluminum foil and eat while you drive!

Instructions

Get all your ingredients together-- but note, the base should be refrigerated for a minute before you can mix up your ice cream.

In a medium saucepan whisk together egg yolks, cocoa powder and sugar until there aren't any lumps. Then, whisk in cream and milk. Put pan over medium heat and cook, whisking frequently, until a custard thickly coats the back of a spoon, but a swiped finger leaves a clean line.

Stir in vanilla and salt, and pour into tupperware. Refrigerate overnight, or freeze for an hour until completely chilled. You'll end up with a thick yummy pudding consistency:

Churn in ice cream maker according to manufacturer's instructions (see notes). Transfer ice cream to a large container and quickly stir in nuts, chocolate, and marshmallows with a rubber spatula until thoroughly mixed in. Return to freezer and chill for at least 3 hours before serving.