Mexican Street Corn

Let’s give your summer Corn a “lift” from the boring melted butter and use mayonnaise with Mexican seasonings, instead !!!! I had 5 ears but picked the 3 best and this is what I used for 3 ears

INGREDIENTS :

• 3 ears of corn
• 1/4 c of Avocado Oil ( or whatever oil you have on hand
• 1/2 c mayonnaise (Hellmann’s or Best West NOT Miracle Whip!)
• 1 TBS Chili Powder
• 1 Jalapeño, seeded and minced ( If a Gringo, leave out)
• 1/2 c  Cojeta cheese or Feta…no big difference, crumbled
• I used seasoned Salt…just look at your spices and be adventurous!

DIRECTIONS: LIGHT THE Bar-B-Que

 

Remove corn from husk and I picked the best 3 and made sure they were clean

Take oil and brush over each ear of corn

Set in pan or directly on fire on high heat and roast turning frequently so it does not burn. About 15-20 minutes.

Mix together your ingredients into the mayonnaise

Start getting excited !!!

After Corn is grilled, lather them with the Mayonaise mix

Then top with the cheese, minced jalapeños and cilantro and enjoy each and EVERY morsel !!!!

Finger Licking, GOOD !!!

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Roasted Strawberry Bar-B-Que Sauce

A Spicy yet Tangy & Sweet twist on BBQ sauce made with roasted Strawberries.

Roasted Strawberry BBQ Sauce from Closet Cooking A sweet, spicy and smoky strawberry BBQ sauce. Servings: 2 cups Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Ingredients 4 cups strawberries, hulled 1/2 cup ketchup 2 tablespoons maple syrup 2 tablespoons strawberry preserves/jam 2 tablespoons soy sauce 2 tablespoons balsamic vinegar 1 chipotle chili in adobo, chopped 1 tablespoon garlic, grated 1 tablespoon ginger, grated 1 teaspoon Worcestershire sauce 1 teaspoon dijon mustard 2 tablespoons cilantro, chopped Directions Place the strawberries in a single layer on a baking pan lined with foil folded up on the sides to capture the juices and roast in a preheated 425F oven until they start to caramelize, about 15-20 minutes. DO NOT BURN Bring everything except the cilantro to a boil, reduce the heat, simmer for 15 minutes, remove from heat, mix in the cilantro and puree in a food processor or blender or using an immersion blender. And then the finished product which is absolutely DEEEELICIOUS!!!   A Spicy yet Tangy & Sweet twist on BBQ sauce made with roasted Strawberries. ****Thank you Kevin from Closet Cooking one of my most favorite Pinterest sites that I follow****

Pork Tenderloin Marinade

Pork Tenderloin Marinade
1/4 C. olive oil
3 T. soy sauce
1 T. Worcestershire sauce
1 t. ginger (I’ve used both fresh and powdered)
3-4 cloves crushed garlic
1/4 C. brown sugar
3 T. Dijon mustard
1/4 C. Jack Daniels

Combine all ingredients in a bowl and mix well.  Then pour into a ziplock bag or a tupperware or whatever, and marinate over night or at least 8 hours for the “full” flavor.  Then grill on a medium/high heat for about 35-40 mins….turning frequently to avoid burning.  Let rest for 5 mins before slicing and then, VOILA….it will melt in your mouth!!!!

Grilled Peach-Mustard Pork Chops

Peach-Mustard Pork Chops

Ingredients

• 4 (1 1/2-inch thick) pork chops
• Safflower or corn oil, for brushing
• Kosher salt
• Freshly ground black pepper

Directions

Peach-Mustard BBQ Sauce, recipe follows

Prepare an outdoor grill with a high heat for both direct and indirect grilling. Position a drip pan under the grate on the cooler side of the grill.

Brush the pork chops on both sides with oil and season with salt and black pepper to taste. Set aside for 15 minutes.

Grill the chops over the heat until brown on both sides, about 4 minutes per side. Move them to the cool side of the grill and brush with some of the Peach-Mustard BBQ Sauce. Cook the chops, covered, turning and basting with sauce every 5 minutes, until an instant-read thermometer inserted crosswise into the chops registers 140 degrees F, about 15 minutes more. Let rest for 10 minutes.

To serve: Drizzle the chops with more sauce and serve.

Peach-Mustard BBQ Sauce

3 tablespoons unsalted butter

2 tablespoons minced onion

2 cloves garlic, minced

3 tablespoons cider vinegar

1/2 cup whole-grain mustard

1/4 cup Dijon mustard

3/4 cup peach jam or preserves

1 tablespoon bourbon

1/2 teaspoon kosher salt

Melt the butter in a saucepan over medium heat. Add the onion and garlic and cook until translucent, about 3 minutes. Add the vinegar and boil until almost completely reduced and the mixture looks like wet sand, about 4 minutes. Whisk in both mustards and the jam or preserves. Simmer, whisking, until jam melts, about 1 minute. Remove the pan from the heat and stir in the bourbon and salt.

Cook’s Note: The bourbon is stirred in at the end–uncooked–to give a genuine jolt to the sauce. This Southern blend goes great with pork but is also a good finisher for chicken, duck, or veal.

Yield: about 1 1/4 cups

Adapted From Food Network Kitchens Get Grilling, Meredith, 2005

Grilled Boneless Leg of Lamb!!!

MARINADE:

1/2 c vegetable oil

1/3 c fresh orange juice

1 TBS orange zest

2TBS minced garlic

1 tsp fresh thyme (you can use dry too, if that’s what you have on hand!)

Mix it all together. It yields about 1 cup.

1. Open the boneless leg of lamb and trim sides (make it look somewhat neat!!) and cut in two
2. get (2) -1 gallon zip lock bags and put one in each bag and then split the marinade and put that into the bags, then take the air out of them, swish it around and put in fridge.
3. Marinade it anywhere from 4 hours to overnight…whatever you choose!  I did it for 6 hours and it was perfect.

COOKING INSTRUCTIONS: Gas Grill

• Heat the grill on “high” with all burners.
• Take the meat and place on grill, FAT SIDE DOWN to “sear”. (Be sure that your water/squirt bottle is handy because the flames are going to shoot up!)
• Sear for about 4 mins and then turn over and do the same for the other side.
• Now lower the grill temp to 300-350 degrees and I turned off one burner and put the meat on that, then closed the lid and cooked for 30-35 mins or until a meat thermometer, inserted into the thickest part, reads 130 for medium rare.
• Take off the grill, put on a platter and cover with foil and let it rest for about 10 mins. Then carve away!

MINT SAUCE:

I love mint with Lamb…so, my friend Bernie (who was very instrumental in this recipe) gave me a simple one that she uses.

• 3 TBS hot water
• 3TBS sugar
• 1/2 package fresh mint removed from stems and chopped
• 1 tsp dissolved unflavored gelatin (to thicken sauce…may add more to your liking)
• 1/4 tsp vanilla flavoring (optional)
• YIELDS about 1/4 cup

Mix water and sugar and put in to a sauce pan and stir until dissolved.  Then add gelatin followed by chopped mint leaves. Stir and then remove from heat.  When meat is sliced, drizzle sauce over meat and then serve!! YUM!

***I personally double this recipe because I LOVE mint sauce!!! ***

Asian Barbecue Marinade

½ c peanut oil

¼ c hoisin sauce

¼ c soy sauce

½ c rice vinegar

¼ c dry sherry

½ tsp hot chili oil

Dash of dark sesame oil

2 whole scallions, minced

1 TBS minced garlic (from jar)

2-3 TBS fresh ginger, minced (it gives it a great kick)

Put it all in a bowl, mix well.  Marinate chicken, flank steak, pork, or beef overnight in the refrigerator in a gallon size zip lock bag.

Use the marinade to baste the food while cooking

This is a wonderful marinade

Let me know!!!

** Thank you Kelly McCune and her Grill Book***