Beyond the Burger Tacos

What You Need:

 

3 TBSP olive oil

1 TBSP chili powder

1 TBSP cumin

2 tsp cracked black peppercorns

1 tsp garlic powder

1 tsp oregano

1 (2 lb) flank steak about 3/4 inch thick

8 (8 in) flour tortillas

2 C Monterey Jack cheese, shredded

4 C lettuce, shredded

2 C chunky salsa

1 C sour cream

 

How to Make It:

 

In a small bowl stir together the olive oil, chili powder, cumin peppercorns, garlic powder and oregano.

Remove any fat from the steak. 

Place the olive oil rub on both sides of the steak being sure to press it into the meat with your fingertips.

Place the steak in a zip lock bag and seal.

Refrigerate at least 4 hours.

Allow the steak to stand at room temperature at least 20 minutes.

Heat the grill to high.

Grill the steak 12 minutes for medium turning once while grilling.

Remove the steak and allow to rest 10 to 15 minutes.

Cut the steak into strips.

Wrap the tortillas in aluminum foil and place on the grill.

Warm the tortillas for 2 minutes.

Remove and place on a flat surface.

Layers steak strips down the middle of each tortilla.

Top with the cheese, lettuce and salsa.

Add a dollop of sour cream on top.

Fold the sides of the tortilla over to form a taco.

Serve immediately.

 

Warming the tortillas in aluminum foil will keep the tortillas from toasting.  For toasted tortillas place them directly on the grill grate for about 15 seconds, flip and toast the other side for 10 seconds longer. 

Not Sponge Bob’s Crabby Patties

What You Need:

 

12 oz of fresh, frozen or canned cooked crabmeat

3/4 C plain bread crumbs

1/2 C red bell pepper, chopped fine

4 green onions, chopped fine (white part only)

3 TBSP mayonnaise

2 tsp Dijon mustard

1/4 tsp hot pepper sauce

1/4 tsp salt

1/8 tsp pepper

Vegetable oil

 

How to Make It:

 

Flake the crabmeat with a fork in a mixing bowl.

Be sure to remove any shell or cartilage.

Add the bread crumbs, red bell pepper and onions.

Toss to combine.

Stir in the mayonnaise, mustard, hot pepper sauce, salt and pepper.

Shape the crab mixture into eight patties about 3/4 inch thick.

Cover the patties with plastic wrap and refrigerate at least 1 hour.

Lightly brush all sides of the crab patties with the vegetable oil.

Heat the grill to high.

Grill the crab patties 8 minutes turning once during grilling time.

Serve with a lemon wedge.

 

Be sure to refrigerate these before cooking. The cold will help to hold the patties together during cooking time.  Use a large spatula to keep from breaking the patties while turning. 

Balsamic Glazed Grilled Scallops

What You Need:

 

1 C balsamic vinegar

20 (1 oz each) scallops

Olive oil

Pepper to taste

 

How to Make It:

 

Place the vinegar in a saucepan over high heat.

Bring the vinegar to a boil then reduce the heat to low.

Simmer for approximately 3 minutes.

You will want to reduce the vinegar to about 3 TBSP and the vinegar will begin to glaze on the bottom of the pan. 

Do not over cook or the vinegar will burn.

Remove and allow to cool to room temperature.

Place the scallops on skewers 4 to each skewer.

Brush the scallops with the olive oil and sprinkle with pepper to taste.

Heat the grill to high temperature.

Grill the scallops 4 minutes turning once.

Scallops are done when opaque in the center.

Remove from the grill and drizzle with the glaze.

 

These little treats make a great appetizer.  Keep an eye on that glaze as it simmers. If cooked to long the vinegar will begin to burn.  By tipping the saucepan you can see the glaze start to form as the vinegar simmers.

Spicy Salsa Chicken Drummers

What You Need:

 

1 C hot salsa

1/4 C orange juice

1 TBSP lime juice

1 TBSP Italian Parsley

1 TBSP light brown sugar

1 TBSP olive oil + extra for brushing meat

1 tsp orange zest, grated

1 tsp oregano

1/4 tsp ground cumin

1/4 tsp pepper

4 (8 oz) chicken legs

 

How to Make It:

 

Combine the salsa, orange and lemon juice, parsley, brown sugar, olive oil, orange zest, oregano, cumin and pepper in a food processor.

Process until the mixture becomes smooth.

Place the chicken legs in a shallow container with a lid.

Pour the salsa mixture over the chicken legs.

Cover and refrigerate at least 4 hours turning the container every so often to make sure the marinade covers the chicken completely.

Remove the chicken from the marinade.

Place the marinade into a saucepan, bring to a rapid boil and cook 1 minute.

Brush the chicken legs with the extra olive oil.

Heat the grill to medium heat.

Place the chicken legs over the direct heat and grill 10 minutes turning once.

Remove the chicken legs to the indirect heat and continue cooking 40 minutes or until juices run clear.

The last 15 minutes of cooking baste the legs with the leftover marinade.

 

This meat is great served with a fruit salad. 

Finger Lickin Apple Cider Ribs

What You Need:

 

2 C apple cider

1/2 C shallots, minced

1 small jalapeno pepper, seeded and minced

1/4 C ketchup

2 TBSP white wine vinegar

2 TBSP tomato paste

1 TBSP dark brown sugar

1/2 tsp salt

1/4 tsp pepper

3 slabs (4 lbs) baby back ribs

Salt and pepper to season ribs

 

How to Make It:

 

Place the apple cider, shallots and jalapeno pepper into a large saucepan over medium high heat.

Bring to a boil and continue boiling 15 minutes until only 1 C of the liquid is left.

Add the ketchup, vinegar, tomato paste, brown sugar, salt and pepper.

Return to a boil and when boiling rapidly remove from heat.

Allow the ribs to stand at room temperature 20 minutes.

Rub the ribs with the additional salt and pepper.

Heat the grill to medium high.

Place rib side down over indirect heat.

Grill about 1 hour or until the meat is very tender and starting to pull away from the bone.

Baste the ribs with the apple cider mixture frequently but stop basting about 15 minutes before the ribs are done.

Allow the ribs to stand 15 minutes before eating.

 

If you like your ribs a little crispy place them over direct heat meat side down for 15 minutes or so.  Then move them to the indirect heat rib side down until cook through. 

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