Mama Lucia Recipes


Make ice-cubes out of natural orange juice, put four ice-cubes in the blender, add two ounces of mandarina liquor, and add 1/4 of a lime and blend everything together.

Freeze an orange cut it in half and get the pulp out of the peel. Put a scoop of vanilla ice-cream in the peel and sprinkle walnuts all over the ice-cream. Pour as much almond liquor as you want, add whipped cream and a cherry on top.

In a glass add two ice-cubes, two ounces of vanilla cream licor and two ounces of mandarina liquor. Mix well and enjoy…

Get a cup and fill to the top with ice-cubes, fill it half way with coffee liquor and the other half with vanilla cream liquor, you can drink it like that or you can add a little bit of tequila reposado or whichever you like of the three and it will be like a white
Russian, but it will be a white Mexican… hehehe.

Get two ounces of milk and put it in the freezer until it gets slushy. Once it becomes slushy, put it in a blender with two ounces of vanilla ice-cream, the milk will make the ice-cream creamier. Add one ounce of almond liquor, one ounce of coffee liquor, two Oreo cookies and blend.

Put two ounces of vanilla-cream liquor in the freezer until it becomes slushy, add two ounces of vanilla ice-cream to the vanilla-cream licor, two ounces of coffee liquor, two ounces of almond and blend everything together. Enough for two drinks…

Put two ounces of coffee liquor on ice and add a splash of mandarina liquor to taste…


Salmon Mandarina Licor
½ cup mandarina licor
¼ cup soy sauce
1-tablespoon thyme
2 ¼ teaspoon Chinese five spice powder
3 garlic cloves , finely chopped
4 salmon fillets
1 small onion
½ green bell pepper
½ red bell pepper
1 tablespoons olive oil
2 salt
3 pepper

In a medium-sized bowl, mix together the mandarina licor, soy sauce, thyme, five spice, and garlic.
Preheat the oven to 375. Prepare a large baking dish by thinly spreading the olive oil on the inside.
Thinly slice the onion and peppers.
Place the salmon fillets inside of the baking dish, arrange the onions and peppers on top of each fillet, and then season them with the salt and pepper.
Pour the triple sec mixture over the top of the fillets.
Cover and bake in the oven for 20-30 minutes or until fish flakes easily with a fork.
3 hours marinade time

Tequila Chicken
1/4 cup vegetable oil
3 tablespoons fresh lime juice
3 tablespoons tequila blanco
2 tablespoons mandarina licor
1 large jalapeño chili, seeded, minced
1 1/2 teaspoons grated lime peel
1 teaspoon chili powder
1 teaspoon sugar
1/2 teaspoon coarse salt

Mix all ingredients in small bowl. Let stand 15 minutes. (Can be prepared 1 day ahead.)
Cover and refrigerate.
Marinate poultry 1 to 3 hours and seafood 30 minutes in refrigerator. Drain (do not pat dry) and grill.
Boil remaining marinade in heavy small saucepan 1 minute.
Drizzle some of marinade over poultry or seafood just before serving.

Almond Licor Salmon
1 lb. fresh salmon
1 tsp. freshly grated lemon peel
1/4 cup lemon juice (peel and juice of two lemons)
4 tbsp. almond licor Salt and pepper to taste
1 tbsp. dried rosemary (or dried oregano, crushed by hand or crushed in a mortar)
1 clove crushed garlic

Rinse fish and pat dry. Cut into 4 pieces.
In a shallow dish, combine lemon peel, lemon juice, Almond licor, salt and pepper, and garlic. Add fish and toss to coat. Let marinate at room temperature for 1 hour, turning occasionally. Drain fish, and reserve marinade.
Rub fish pieces with rosemary. Brush with marinade.
Broil or grill fish 4″ from heat for 5 minutes. Turn pieces over, brush with marinade and broil 5 minutes longer, until done.
Garnish with additional rosemary. For the garnish I use chopped fresh parsley or chopped fresh cilantro.
This was a big hit tonight at my dinner party. We used oregano not the rosemary. We marinated it in the refrigerator for a few hours and then let it stand at room temperature for a short time while the grill was heating.