Appetizers
Elotes
- 4 ears of corn
- 1/4 cup mayonnaise
- 1 lime, quartered
- Hot sauce (such as Valentina or Tapatio)
- Chili powder (such as Tajin or ancho chile)
- Wooden sticks (the kind used for taffy apple, corn dogs, etc)
Instructions:
Bring a large pot of water to a boil. Shuck the corn, remove the silk and stalk. Add corn to water, cover and cook for 5 minutes, then remove.
When corn is cool enough to touch but still warm, insert wooden stick into core as a handle.
Brush corn with 1 tablespoon of mayonnaise, sprinkle with 2 tablespoons cheese and squeeze of lime wedge. Add hot sauce and chili powder to taste.
Repeat with remaining ears of corn and serve.
Avocado Deviled Eggs
- 12 large eggs
- 1/2 ripe avocado, mashed
- Juice od 1 lime
- 2 tablespoons of sour cream
- 1 teaspoon of chopped fresh cilantro
- Salt
- Cayenne pepper
Instructions:
Hard boil eggs in a large saucepan for 10 minutes. Remove from water and immediately place in a bowl of ice water.
Peel the eggs and slice in half, lengthwise and remove the yolks from the whites. Place the yolks, avocado, lime juice, sour cream, chopped cilantro and salt in a food processor and process until smooth.
Pipe the yolk mixture into the egg whites then sprinkle each egg with cayenne and sea salt.
Smoked Queso Dip
- 2 lb Velveeta cheese, cubed
- 2 lb breakfast sausage, cooked and crumbled
- 1 (8oz) bag shredded Mexican cheese blend
- 2 (10oz) cans diced tomatoes and green chiles, undrained
- 1 cup pickled jalapeño slices
- 2 Tbsp minced garlic
- 2 Tbsp minced onion flakes
- 1/2 cup milk
Instructions:
Place all ingredients in a cast iron skillet. Cook the quest for 30-45 mins until bubbly.
Main Course
Grilled Shrimp Tacos
- 2 lb shrimp, deveined & tails removed
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1 teaspoon cumin
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 24 skewers, bamboo or metal
- 4 Tbsp olive oil
Instructions:
In a large bowl, season shrimp with paprika, garlic powder, oregano, cumin, red pepper flakes, and salt. Toss gently to combine.
Using 2 bamboo or metal skewers, poke through the top and bottom of the shrimp and push down to the bottom of the skewer.
Add 3 more shrimp to the same skewer and repeat until all of the shrimp are used.
Right before you put the shrimp on the grill, brush each skewer with a generous amount of olive oil, to prevent skipping.
Grill over high heat for 3 minutes, brush the top side with more olive oil, flip, and let cook for an additional 3 minutes.
Remove from skewers & set aside for taco assembly.
Grilled Skirt Steak
- 1 1/2 lbs skirt steak
- 3/4 cup olive oil, extra virgin, use the good stuff!
- 2/3 cup fresh parsley, finely chopped
- 1/3 cup fresh cilantro, finely chopped
- 1 teaspoon dried oregano
- 4 cloves garlic minced
- 2 Tbsp red wine vinegar
- 2 Tbsp lime juice
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
Instructions:
Heat up your grill while your steak is coming to room temperature. Drizzle some olive oil over the top, rub it all over the steak and sprinkle with salt.
Grill the steak to the temperature of your liking, using a meat thermometer. While your steak is cooking, mix up the chimichurri sauce.
Add the chopped parsley and cilantro to a mixing bowl, along with the oregano, salt, garlic, and red pepper flakes.
Add the olive oil, red wine vinegar and lime juice over the top. Whisk until well combined. Allow to sit at room temperature until your steak is cooked and has rested for 10 minutes.
Slice up your steak and pour the chimichurri sauce over the top, then serve. Store leftover sauce in an airtight jar for about a week in the fridge.
Dessert
Lemon Blueberry Crisp
Filling:
- 3 pints blueberries
- 1/2 c. sugar
- 1/4 c. all purpose flour
- 1 teaspoon lemon zest grated
- 2 Tbsp fresh lemon juice
Topping:
- 1/2 c. gingersnap cookies crushed
- 1/2 c. all purpose flour
- 1/2 c. brown sugar
- 1/8 teaspoon salt
- 6 Tbsp butter cold
Instructions:
In a mixing bowl, gently combine ingredients for filling. Place in a 10" cast iron skillet.
Mix together all ingredients for topping except the butter. Cut in cold butter. Sprinkle over blueberries in skillet.
Place cobbler in the center of grill away from the heat.
Cook until top is brown about 30-45 minutes.
Remove and serve with cinnamon vanilla ice cream or plain.
