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An Austin Spin on a Labor Day BBQ


  • LEMON-LIME MARGARITA

    INGREDIENTS

    •  1 tsp. salt
    •  Zest of 1/2 lime
    •  Zest of 1/2 lemon
    •  3 oz. clear tequila
    •  2 ounces orange liqueur
    •  1 oz. fresh lemon juice
    •  1 oz. freshly squeezed lime juice
    •  2 slices of lemon
    •  2 slices of lime

     

    INSTRUCTIONS

    1.     Pour salt onto a plate and mix in the lemon & lime zest.

    2.     Rub a wedge of lime/lemon around the rim of the glasses, then dip into the salt. Fill the glasses with ice. Set aside.

    3.     Fill a cocktail shaker with ice.

    4.     Add the tequila, orange liqueur, lemon juice and lime juice.

    5.     Shake for 10 seconds.

    6.     Pour into the glasses.

  •  vegetable oil
  •  4 ounces canned diced chiles, mild or hot
  •  1/3 cup red onion, finely chopped
  •  1/2 cup cherry tomatoes, chopped
  •  2 tablespoons cilantro, chopped
  •  2 teaspoons lime juice
  •  1/4 teaspoon salt, or to taste

 

1.     Preheat grill.

2.     Brush vegetable oil all over the corn. Grill the corn turning often until charred on all sides. Remove.

3.     Put a small bowl upside down inside a large bowl. Stand a corn cob on its end and cut off the corn kernels.

4.     To the corn add the chiles, red onion, tomatoes, cilantro, lime juice and salt. Mix well. Taste and add more salt if needed. 

5.     Refrigerate until ready to use. The salsa will taste better the longer it sits.

QUICK & EASY GRILLED CORN SALSA

INGREDIENTS

  •  3 ears corn on the cob, husks removed
  •  vegetable oil
  •  4 ounces canned diced chiles, mild or hot
  •  1/3 cup red onion, finely chopped
  •  1/2 cup cherry tomatoes, chopped
  •  2 tablespoons cilantro, chopped
  •  2 teaspoons lime juice
  •  1/4 teaspoon salt, or to taste

 

1.     Preheat grill.

2.     Brush vegetable oil all over the corn. Grill the corn turning often until charred on all sides. Remove.

3.     Put a small bowl upside down inside a large bowl. Stand a corn cob on its end and cut off the corn kernels.

4.     To the corn add the chiles, red onion, tomatoes, cilantro, lime juice and salt. Mix well. Taste and add more salt if needed. 

5.     Refrigerate until ready to use. The salsa will taste better the longer it sits.

CARNE ASADA TACOS

  •  For the marinade:
  •  Juice of 3 oranges, 1 cup
  •  Zest of 2 oranges
  •  Juice of 2 limes, 2 tablespoons
  •  1/3 cup red or white wine vinegar
  •  1/3 cup fresh cilantro, chopped
  •  2 green onions, chopped
  •  2 tablespoons soy sauce
  •  1 teaspoon garlic powder or 1 garlic clove, peeled
  •  2 teaspoons cumin
  •  1 teaspoon smoked paprika
  •  1 teaspoon Mexican oregano
  •  2 teaspoons chili powder
  •  1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 pounds flank or skirt steak
  •  6 Flour tortillas

 

INSTRUCTIONS

1.     To a blender or food processor add the orange juice and zest, lime juice and zest, red wine vinegar, cilantro, green onion, soy sauce, garlic, cumin, smoked paprika, oregano, chili powder, salt and pepper. Blend until smooth.

2.     To a large container with a lid, add the beef and pour over the marinade. Make sure it is well coated. Refrigerate for 2 hours or overnight.

3.     Allow the meat to sit at room temperature for 1 hour before grilling. * see note Preheat grill.

4.     Grill the meat on high for 4 minutes per side for medium, longer for medium well.

5.     Remove and allow the meat to rest for a few minutes.

6.     Grill the tortillas on 1 side.

7.     Slice the beef into thin strips and add to the tortillas. Top with salsa, fresh cilantro and chipotle BBQ sauce.

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