First off we "derby-ed" by drinking mint juleps and watching the most exciting two minutes in sports. Then we had Act II with margaritas and tacos. It was literally like a curtain dropped and I switched out the food, beverages and decor. I just didn't do a very good job documenting it.
But boy did we have fun! People could "sponsor" a horse for $5 by drawing a name out of a (jockey) hat, which lead to some crazy shouting at the TV screen as we watched the race.
My friend, Ashley, walked away with the winnings—much to her delight. In the winner's honor, we made sure to have another, which was probably the beginning of the downward slide for many of us. In case there was any question, mixing juleps and margaritas results in a lot of drunk people.
People cast their ballots and the winner, Meredith, walked away with this awesome prize.
Then we dined on steak adobo and grilled veggie tacos.
I made this "prize tested recipe" from Better Homes and Gardens, which will now become my go-to guacamole recipe. It is so good. It veers from the traditional with the addition of pineapple and black beans and then cheats by adding in some prepared green salsa to boost the flavors. I served it as a condiment for the tacos but could eat vats of the stuff. And it's perfect for this heatwave when you're trying to avoid food that requires a stove or oven. This one is definitely a winner!
Pineapple-Black Bean Guacamole
from Better Homes and Gardens
2 medium avocados, halved, seeded and peeled
1/4 cup bottled green salsa (salsa verde)
1 Tbsp sour cream
1/2 cup finely chopped fresh (or canned) pineapple, drained
1/2 cup canned black beans, rinsed and drained
1 fresh jalapeño pepper, seeded and minced
2 Tbsp finely chopped red onion
2 Tbsp finely chopped cilantro
1 Tbsp minced garlic
1 Tbsp fresh lime juice
1/4 tsp salt
1/4 tsp ground cumin
1/4 cup feta cheese
In a large bowl mash avocados. Stir in salsa and sour cream until combined. Stir in pineapple, beans, jalapeño, onion, cilantro, garlic, lime juice, salt, cumin and cheese. Cover and chill for 2 hours or until ready to serve. Serve with tortilla chips. Note: Recipe easily doubled or tripled.