For Labor Day a group of friends and I headed up to Stinson Beach for the weekend, and a couple of us girls took on the dinner for Friday night. We wanted a simple meal that incorporated the BBQ and of course was delicious. We went for a Taco Bar that incoporated chicken, steak, shrimp and a couple different salsa's to go with it. The Jalapeno Peach Martini finished off the meal with a sweet spiciness.
RECIPES:
Peach Jalapeno Martini
4 oz Peach Vodka
4 oz Peach Vodka
2 oz White Cranberry Juice
1 oz Triple Sec
Juice of one lime
1 Tsp. Sugar
Directions:
Add ice to shaker and two slices of Jalapeno (take out the seeds). Muddle the ice and Jalapeno a bit – not too much as it will make it too hot. Add in the ingredients and shake. Pour into a frozen martini glass and float one slice of Jalapeno without seeds.
Avocado and Grapefruit Salad
2 avocados
1 grapefruit, peeled and sliced
¼ c shallot
¼ c chopped cilantro
1 lime (Juice)
1/4 c rice vinegar
1/3 c olive oil
Salt and Pepper
Butter lettuce
Directions:
Mix shallot, lime juice, rice vinegar, olive oil, cilantro and salt and pepper in small bowl. Mix with lettuce and top with avocado and grapefruit.
Avocado and Grapefruit Salad
2 avocados
1 grapefruit, peeled and sliced
¼ c shallot
¼ c chopped cilantro
1 lime (Juice)
1/4 c rice vinegar
1/3 c olive oil
Salt and Pepper
Butter lettuce
Directions:
Mix shallot, lime juice, rice vinegar, olive oil, cilantro and salt and pepper in small bowl. Mix with lettuce and top with avocado and grapefruit.
CORN SALSA
4 ears corn, in their husks
2 jalapeno peppers
2 vine-ripened, tomatoes, stemmed, seeded and cut into 1/2-inch dice
1/2 cup diced red onion
1/2 teaspoon minced garlic
3 tablespoons roughly chopped fresh cilantro leaves
1 tablespoon roughly chopped fresh mint leaves
1/4 cup fresh squeezed lime juice
2 tablespoons olive oil
salt to taste
Directions:
Soak the ears of corn (in their husks) in a deep bowl filled with cold water for 1 hour, placing a plate or other heavy waterproof item on top of the corn to keep the ears submerged.
Preheat a grill to medium. Lay the corn on the grill and cook for 20 to 25 minutes, turning frequently, until the outer leaves are blackened. Grill the jalapenos for 5 to 6 minutes, turning periodically. Remove the corn and jalapenos from the grill and set aside to cool.
Once the corn is cool, remove the husks and silk and discard. Cut the kernels off of the cobs and place in a large bowl. Stem, seed and finely chop the jalapenos and add to the bowl with the corn, along with the tomatoes, red onions, garlic, cilantro, mint, lime juice, olive oil and salt. Stir well to combine.
Mango – Pineapple Salsa
½ Pineapple chopped
2 mangos
1 red bell pepper
½ red onion chopped (about ½ c)
¼ c chopped cilantro
1 lime (juiced)
¼ Serrano chili (about 1 tsp chopped)
Directions:
Mix together all ingredients. Serve cold. I recommend chopping the pineapple and mango into very small pieces, and make sure to retain all of the juices.
Chili Skirt Steak
2 cloves garlic
1 tbs plus 1/2 tsp coarse salt
2 tbs chipotle chile powder
2 tbs brown sugar
2 tsp paprika
1 tsp ground cumin
1 tsp pepper
1/2 tsp instant espresso powder or very finely ground coffee beans
1 1/2 pounds skirt steak
2 cloves garlic
1 tbs plus 1/2 tsp coarse salt
2 tbs chipotle chile powder
2 tbs brown sugar
2 tsp paprika
1 tsp ground cumin
1 tsp pepper
1/2 tsp instant espresso powder or very finely ground coffee beans
1 1/2 pounds skirt steak
Directions:
On a cutting board, crush garlic cloves using the flat side of a large knife; sprinkle with 1/2 teaspoon salt. Place the flat side of the knife blade on top of the garlic and salt; press firmly, pulling knife toward you. Repeat until a paste forms; transfer to a small bowl. Add chile powder, brown sugar, paprika, cumin, pepper, espresso, and remaining tablespoon salt; stir to combine. Rub mixture all over skirt steak, and place in a large freezer bag to marinate for 30 minutes.
Preheat grill pan over high heat, or use an outdoor grill. Place steak on grill, and cook for 3 minutes per side for medium-rare. Let rest for 5 minutes before slicing. Serve thinly sliced steak.
On a cutting board, crush garlic cloves using the flat side of a large knife; sprinkle with 1/2 teaspoon salt. Place the flat side of the knife blade on top of the garlic and salt; press firmly, pulling knife toward you. Repeat until a paste forms; transfer to a small bowl. Add chile powder, brown sugar, paprika, cumin, pepper, espresso, and remaining tablespoon salt; stir to combine. Rub mixture all over skirt steak, and place in a large freezer bag to marinate for 30 minutes.
Preheat grill pan over high heat, or use an outdoor grill. Place steak on grill, and cook for 3 minutes per side for medium-rare. Let rest for 5 minutes before slicing. Serve thinly sliced steak.
Lime Cilantro Chicken and Shrimp
4 Limes
½ Olive Oil
½ c chopped cilantro
1 tsp cumin
1 tsp chipotle chili powder
4 cloves garlic chopped
1 lb shrimp pre-cooked
6 pieces boneless chicken breasts
Directions:
In a separate bowl (or large plastic bag) for each add ingredients and cover chicken and shrimp entirely. Garlic can be crushed as it was for Skirt Steak. Marinate chicken for approximately 30 mintues and the shrimp for approximately 20 mintues. Place shrimp on skewers and grill on each side for about 5 minutes or until warm. For chicken grill until it bounces back under a spatula.
In a separate bowl (or large plastic bag) for each add ingredients and cover chicken and shrimp entirely. Garlic can be crushed as it was for Skirt Steak. Marinate chicken for approximately 30 mintues and the shrimp for approximately 20 mintues. Place shrimp on skewers and grill on each side for about 5 minutes or until warm. For chicken grill until it bounces back under a spatula.
