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BEER OF THE MONTH: MARCH

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BUD LIGHT LIME RAZ-BER-RITA AND BUD LIGHT LIME MANG-O-RITA

Flavor Profile: Bud Light Lime Raz-Ber-Rita and Bud Light Lime Mang-O-Rita have the delicious taste of raspberry and mango margaritas with a refreshing twist of Bud Light Lime. These ready-to-drink flavored alcohol beverages are perfect for any occasion. Just pop open, pour over ice and enjoy!

Food Pairing: The flavors of these beverages are enhanced by foods that bring out their citrus essence. Fajitas, quesadillas and various tortilla dips are dishes that compliment these beverages and your meal.

Beer of the Month: March       

Mang-O-Rita Steak Tacos with
Mango Salsa

Serves: 8

Ingredients:

Steak Tacos

  • 1 beef flank steak, trim 
    off the fat
  • 1 Tbsp Olive Oil
  • 2 oz taco seasoning
  • 8 oz Mang-O-Rita
  • 8 flour tortillas

Salsa

  • 1 cup mango, peeled, small dice
  • 1 avocado, peeled, small dice
  • ¼ cup red bell pepper, small dice
  • ¼ tsp fresh jalapeno, fine dice
  • 2 Tbsp cilantro, fine chop
  • 1 Tbsp lime juice
  • 4 oz Mang-O-Rita
  • ¼ tsp kosher salt
  • ¼ tsp black pepper
  • 1/8 tsp cumin
Preparation:

Steak Tacos
Pre-heat oven to 400 degrees.

In a large non-stick skillet, heat the oil over high heat. Generously season the steak with the taco seasoning. Brown the steak on both sides, transfer to a shallow baking dish. Pour the Mang-O-Rita over the steak and roast until the internal temperature reaches 140 degrees. Remove from the oven, cover and let rest for about 10 minutes.

Salsa
Combine all the ingredients in a bowl, gently stir until well incorporated. Cover and refrigerate until needed.

Assembly:
Warm the flour tortillas in the oven for a few minutes and lay them out on a platter or clean work space. Slice the steak into thin pieces; spread the slices evenly among the tortillas, top with the mango salsa. Roll them and serve.


Raz-ber-Rita Braised Red Snapper

Raz-ber-Rita Braised Red Snapper

Serves: 2

Ingredients:
  • 2 - 6 oz Red Snapper Filets
  • 2 Tbsp olive oil
  • Sea salt and pepper to taste
  • 1 garlic clove, minced
  • 8 oz Raz-ber-Rita
  • 1 Tbsp raspberry vinegar
  • 2 Tbsp honey
  • ½ tsp spicy brown mustard
  • 1/8 tsp Thyme, minced
  • 3 oz fresh raspberries
Preparation:

Heat olive oil in a non-stick skillet on medium heat. Season the fish with sea salt and pepper. Sear the fillets on both sides until done. Cooking time depends on the thickness of the fish. It should be flaky when done. Remove fish from the skillet and arrange on a platter. In the same skillet add the garlic, sauté for about 1-2 minutes, don’t let it burn. Add the Raz-ber-Rita, vinegar, honey and mustard. Turn heat to low and simmer until reduced by ½ , stir frequently. Add the Thyme and raspberries; gently stir them around the pan. Adjust seasoning with salt and pepper. Pour over the fish and serve. Optional, serve with a side of wild rice.

*I used Red Snapper for this recipe, but you can use it with boneless, skinless chicken breast.


FOOD PAIRINGS

Enhance a favorite flavor
by pairing foods with a perfect glass of wine.

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