This is the first time that I can remember that Cinco de Mayo and the Kentucky Derby have fallen on the same day.

“Wow, what a toss-up!”

So let’s celebrate both this week—just because we can.

Oh wait, one quick FUN FACT from my ever-so-smart copy editor, Susan Alison (who makes me look good week after week!):

May 5, 1973- Secretariat won, starting his quest for the Triple Crown! 

“And we’re off!”

Traveling always inspires me to try new recipes. While I was in Cabo last week, I ordered a Jalapeño Margarita poolside. It was one of the best margaritas I’ve ever had, so I asked the bartender to walk me through the steps on how he made this delicious creation. So here it goes.

Jalapeño Margarita

Makes 2

2/3 cup tequila

½ cup simple syrup

¼ cup Cointreau

1 large jalapeño, seeds removed

Juice from 4 limes

1 tablespoon chili powder

1 tablespoon kosher salt

1 tablespoon hot sauce

Ice

Put first 5 ingredients in a blender. Blend thoroughly, and set aside. In a small, flat bowl stir together chili powder and salt. Place hot sauce in a separate bowl. Dip the rim of each glass in the hot sauce, then salt mixture and fill with ice. Pour margarita mixture over ice. Garnish with a lime slice or jalapeño if desired.

Learn from Leslie: To make simple syrup, “simply” boil equal parts of water and sugar. I like to do 3 cups at a time and keep it ready to go in the refrigerator.

Crunchy Fried Plantains

Serves 4 to 6 as an appetizer nibble

3 to 4 plantains

48 ounces peanut oil

3 garlic cloves, peeled and halved

Kosher salt

Spicy ranch dressing

With a chef knife remove both ends (about 1 inch) of the plantain. With the tip of the knife make a cut down the entire length of the plantain. Peel and remove skin and discard. Cut plantain in half, then quarter. With cut side down, carefully slice plantain strips as thinly as possible. Repeat with remaining.

In a Dutch oven heat oil and garlic cloves to medium high. Cook plantains in batches until golden brown, stirring frequently to keep them from sticking together. Place on a lightly salted paper towel to drain. Sprinkle with additional salt.

Serve with a spicy ranch dressing for dipping.

Now on to the next…

Tropical Mint Juleps with Pineapple Cigar

Makes 2

1 pineapple spear from a whole fresh pineapple, plus extra for cigar garnishes

5 fresh mint leaves, plus extra for cigar garnish

3 ounces bourbon

1 tablespoon powdered sugar

½ cup pineapple juice

Wooden picks

In a small pitcher, place pineapple, mint leaves, and bourbon. With a muddler or end of a wooden spoon, break up pineapple spear and crush mint leaves. Add powdered sugar and juice. Combine well. Serve over crushed ice. Garnish with pineapple cigar.

Learn from Leslie: To make garnish, use 2 larger fresh mint leaves to resemble the wrapper on a cigar. Use a long wooden pick to hold them in place.

Mama Lil’s Biscuits

Makes 45 to 50 1-inch biscuits

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

6 tablespoons shortening, such as Crisco

½ cup buttermilk, plus extra if needed

Preheat oven to 450 degrees.

In a medium bowl, combine first 4 ingredients well using the tines of a fork. Add shortening, and combine thoroughly until evenly distributed and crumbly. Add buttermilk, and combine until dough forms. (Add extra buttermilk 1 teaspoon at a time if needed.)

On a floured surface, roll dough out into a rectangle to ½-inch thickness. Cut into 1-inch pieces with a paring knife. Place together on a parchment-lined baking sheet. Bake 5 to 7 minutes until done and lightly browned. Allow to cool.

Heavenly Ham Salad

Makes 2 ½ cups

½ pound deli ham (ask the butcher to slice it in 2 to 3 thicker slices)

½ cup chopped celery

¼ cup sweet pickles

½ cup mayonnaise

Place ham in a food processor, and process until fine. Add celery and pickles; pulse several times until thoroughly combined. Remove mixture from the food processor bowl, and place into a mixing bowl. Add mayonnaise, and combine well. Refrigerate until ready to use.

Leslie Likes: Wickles Pickles and Duke’s Mayonnaise

Filling the Biscuits:

Split the biscuits in half, and fill with about 1 teaspoon of Heavenly Ham Salad. Serve with Tropical Mint Juleps.