Grilled Pinon Lamb Chops

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Here is a delicious combination of ingredients from the Southwest –pine nuts, chile, and lamb. For an authentic, smoky flavor, grill them over mesquite wood or charcoal covered with mesquite chips soaked in water.

Ingredients

  • 1 tablespoon ground red New Mexican chile

  • 3/4 cup olive oil

  • 5 tablespoons roasted piñons or pine nuts

  • 1/2 cup tomato paste

  • 1/4 cup vinegar

  • 3 cloves garlic

  • 4 lamb chops, cut 1 to 1 1/2-inches thick

Instructions

Combine all the ingredients, except the lamb, in a blender and puree until smooth. Paint the chops with the mixture and allow them to marinate for at least an hour.

Grill the chops, turning them occasionally until done, about 7 to 10 minutes a side.

Texas Fajitas

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There is no such thing as chicken or tofu fajitas because the word refers specifically to skirt steak that is marinated and grilled. This is actually a simple recipe to prepare, and it works best when grilled over mesquite wood, or natural charcoal with mesquite chips. The technique known as smoke-grilling is perfect for this meat, and flank steak can be substituted for the skirt steak. Tradition holds that fajitas were first perfected in south Texas in the 1960s and quickly became a staple for Mexican restaurants–and others–north of the border. It is a classic example of combining several methods to make tough meat more palatable: marinate it, grill it, and slice it thinly against the grain. Note: This recipe requires advance preparation.

Ingredients

For the Marinade:

  • 2 cloves garlic, minced

  • 2 tablespoons vegetable oil

  • 3 jalapeño chiles, seeds and stems removed, minced

  • 1/3 cup lime juice

  • 1/3 cup soy sauce

  • 1/3 cup red wine

For the Fajitas:

  • 2 pounds skirt steak

  • 8 flour tortillas

  • Grated Monterey Jack and cheddar cheese

  • Sour cream

  • Guacamole

  • Grilled onions

  • Prepared Barbecue Sauce

  • Salsa of choice

  • Commercial hot sauce to taste

 

 

Instructions

Combine the ingredients for the marinade in a bowl and mix well. Place the steak in a glass dish and pour the marinade over. Cover and marinate in the refrigerator overnight.

Grill the steak over a hot fire until medium rare, about 10 to 15 minutes, or if you can measure the temperature with a probe, 150 degrees F. internal temperature. You can also check for doneness by cutting into the steak. Remove from the grill and slice thinly against the grain.

Quickly heat each tortilla on the grill. Serve the sliced steak wrapped in a tortilla, and topped your choice of of condiments among the cheese, sour cream, guacamole, grilled onions, barbecue sauce, salsa, and hot sauce.

Cajun Rub

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‘This rub works well on fish and is especially good on shrimp. Sprinkle it on the seafood and allow it to marinate at room temperature for about an hour. This rub is also good on chicken before it’s grilled.’

Ingredients

paprika, garlic powder, thyme, onion powder, bay leaf

Instructions

Ancho Chile Dry Rub

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Here’s a great rub to use on meats that will be smoked or grilled. Since anchos are sold in fairly pliable condition, place them in the oven on low heat until they are brittle.

Ingredients

  • 4 ancho chiles, stems removed and seeded, dried in the oven

  • 2 teaspoons whole white peppercorns

  • 1 teaspoon whole black peppercorns

  • 1/2 teaspoon celery seed

  • 3 and 1/2 teaspoons cumin seed

  • 1 teaspoon thyme

  • 1 small bay leaf

  • 1 teaspoon annato seeds

  • 1 and 1/2 teaspoons salt

Instructions

Blend together all the ingredients in a spice mill or blender. Pack in a glass jar after using.

 

Peruvian Mixed Seafood Ceviche

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This particular ceviche is spicy because the addition of a fair amount of crushed ajís or whatever dried chiles you have available. The use of corn and sweet potatoes signal this dish as being very typically Peruvian. Serve it as an entree for lunch or dinner on those hot and sweltering days of summer. Note: This recipe requires advance preparation.

Ingredients

  • 3/4 cup fresh lime juice

  • 3/4 cup fresh lemon juice

  • 3 dried ají chiles, seeds and stems removed, crushed in a mortar, or substitute 2 New Mexican chiles (mild) or 6 piquins (hot)

  • 1 clove garlic, minced

  • 1 large red onion, sliced paper thin

  • 1 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 1/2 pound white fish fillets, such as catfish, cut into 1 inch pieces

  • 1 pound cleaned shellfish (clams, oysters, or mussels or a mix)

  • 1 teaspoon paprika (optional)

  • 1 tablespoon chopped fresh parsley, Italian preferred

  • 3 sweet potatoes, peeled and cut into 1-inch thick slices

  • 3 ears of fresh corn, cleaned and cut into 2-inch thick slices

  • 4 Bibb lettuce leaves

Instructions

Combine all the ingredients except the potatoes, corn, and lettuce a large ceramic bowl, mix well, cover tightly, and refrigerate for 3 to 5 hours. If the citrus juice doesn’t cover the fish, add more.

Just before serving, bring a large pot of salted water to a boil, and drop in the sweet potatoes and boil for 10 minutes. Then, add the rounds of corn to the pot and boil for another 10 minutes. Drain the vegetables thoroughly.

Drain the fish in a colander to remove the marinade and arrange the fish on the lettuce on 4 dinner plates. Garnish with the sweet potatoes and the rounds of corn.