Father’s Day 2011 (Recipes)
Impress your Pops on Father’s Day with these delicious Southwestern recipes
(page 2 of 3)
Grilled Pico de Gallo
Yield: 2 cups
• Tomatoes, halved, 6-8 • ½ red onion, ¼-inch slices • 1 jalapeño • Olive oil as needed (for brushing) • 1 juiced lime (or to taste) • Salt to taste • 2 Tbsp cilantro, chiffonade
- Preheat a gas grill to high. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed. Clean the cooking grate.
- Brush the tomatoes, red onion, and jalapeño with olive oil. Place on the grill and cook until lightly charred on both sides, but not cooked through. Once cool enough to handle, dice the tomatoes and mince the red onion and jalapeño. Combine in a bowl.
- Add the lime juice, salt, and cilantro to the bowl and toss to combine. Allow to sit for one hour for the flavors to blend. It is ready to be used now or covered and stored in the refrigerator for later use.
Yield: 6 portions
• 2 cups green cabbage, finely shredded • 2 tsp lime juice • 2 tsp honey • 2 Tbsp red onion, minced • 2 tsp jalapeños, minced • 2 tsp cilantro, chopped • Salt to taste
- Combine all the ingredients. Allow the mixture to marinate for at least 30 minutes and up to eight hours before serving.
Yield: ½ cup
• ½ cup Mexican sour cream • ½ tsp lime zest, finely grated • 2 tsp lime juice
- Combine all the ingredients and mix well. The cream is ready to use now or it can be stored in a covered container in the refrigerator for up to two days.
To purchase this book, visit the CIA Web site at www.ciaprochef.com/fbi/books/Grilling.html or call 800-888-7850 or 845-452-2230
(Continue for our bonus recipe: Broiled Sirloin Steak with Sautéed Mushrooms)