favorite summertime recipies

Discussion in 'The Club House' started by matt g, May 11, 2009.

  1. matt g

    matt g New Member Supporter

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    I just did carne asada last night.

    My recipe:

    2 pounds flank or skirt steak
    8 Jalapenos finely diced
    1 Sereno chili finely diced
    1/2 head garlic crushed
    2 tsp. crushed freshly roasted cumin seeds
    1 handful cilantro, stems work the best for marniades
    3 tsp sea salt
    3 tsp freshly ground black pepper
    juice of 4 limes
    enough Coke to cover the meat (about 3 cans)

    Throw everything into a glass casserole dish and let sit, refrigerated, for as long as possible, at least 24 hours.

    Grill meat over high heat, using mesquite lump charcoal.

    Serve with grilled jalapenos, tortillas and Mexican rice. Serves 2 to 3 (I'm still trying to perfect my Mexican rice recipe. I'll post it up once I get it fingered out.)

    Enjoy with a pitcher of margaritas.

    Margaritas (per serving):

    3 oz premium tequilla (I prefer Sauza silver or Patron silver)
    1 oz Grand Marnier
    juice of 2 limes

    shake with ice and serve over ice in low ball glasses.

    It's an easy meal that's best enjoyed with friends on the patio. The meat will have a little heat to it, but not enough to be offensive to your wussy friends, especially if the margaritas are flowing freely.

    It's important to use mesquite lump charcoal as it is one of the key flavors in the Carne Asada. The slightly bitter smokiness that helps overcome some of the sweetness that the Coke will add. Also, it's important to use Coke, as it has more phosphoric acid than Pepsi, or other brands, which you're using to tenderize the chewy skirt/flank steak, and more carmel coloring, which you're using as a flavoring agent.

    Let me know what you think if you give it a try. Also, if you have a good Mexican rice recipe, I'd love to give it a try.
     
    Last edited: May 11, 2009
  2. dog2000tj

    dog2000tj New Member

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    Beer :D


    Preferably a local brew house ;)
     

  3. PoofNoEyebrows

    PoofNoEyebrows New Member

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    I've heard of using Coke for carnitas, but never asada. I'm gonna have to try this.
     
  4. matt g

    matt g New Member Supporter

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    It does the same thing in both recipes. You're really using it for the carmel flavor and to tenderize the meat. I got the recipe from a little Mexican guy that was a Force Recon Marine. We met in Cal Guard's 12B school.

    It's funny though, I've always slow cooked carnitas, Chili Colorado and Chili Verde.
     
  5. Hey-you-guys

    Hey-you-guys New Member

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    King Ranch Chicken. My grandma made it the other day for me. She knows I hate mushrooms so she didn't put them in.

    1 cooked 2 1/2 pound fryer (cooked with cumin, onion, celery and garlic) shredded
    10 corn tortillas
    1 onion, chopped
    1 bell pepper, seeds and stem removed, diced
    2 cups of grated cheddar cheese
    1 can of cream of mushroom soup
    1 can of cream of chicken soup
    1 cup of chicken broth
    1 can of Ro-Tel tomatoes
    1 tsp. of chile powder

    Method:
    1. Preheat oven to 350 degrees.
    2. Combine soups, broth, Ro-Tel tomatoes and chile powder; blend until smooth.
    3. Place a layer of chicken in a greased casserole dish.
    4. Add layers of tortillas, onion, bell peppers, cheese and sauce.
    5. Repeat layers, ending with cheese.
    6. Bake uncovered for half an hour or until brown and bubbling.
     
  6. Ubergopher

    Ubergopher New Member

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    x2.

    Kilt Lifter (a local beer), and buffalo chili, cooked over a fire in a dutch oven with diced jalapenoes and habarnoes in it. I'll post the recipie when I'm back at my house. After, a good cigar and watching the sun set...

    I'm to old for this body or something...
     
  7. matt g

    matt g New Member Supporter

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    I had no idea that you were a California boy. My favorite Moylans brew is their Hopsickle. It sucks though, because our local distributor doesn't carry it.
     
  8. Ubergopher

    Ubergopher New Member

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    Nope, I'm a WA guy and according to the place that I've gotten it from they consider it a local beer.
     
  9. SGT-MILLER

    SGT-MILLER New Member

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    A package of Bubba Burgers

    Some Lowery's seasoning.

    A nice charcoal grill to cook it on.




    OM NOM NOM NOM NOM!!!!!!!!!!!!!!!
     
  10. Bigcat_hunter

    Bigcat_hunter New Member

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    Beer butt chicken

    Beer butt chicken

    Take Beer can (budweiser). Drink half. Put can in chicken. Put chicken/can on BBQ. Cook 1 hour to 1 1/2 hours. The beer steams the chicken and makes it fall off the bone when done correctly. This is a difficult ninja like skill that should only be attempted by trained professionals. Some masters like to add a rub to the skin or even alder or mesquite smoke to enhance the flavor. Attempt at own risk. Many have failed to watch the chicken while drinking the remaining case of beer resulting in a crisp, burnt un-edible bird.
     
  11. Benning Boy

    Benning Boy New Member

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    Four ounces of Chivas

    Two ice cubes
     
  12. dunerunner

    dunerunner New Member

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    Lomi Lomi Salmon and Tortilla Chips

    diced fresh salmon fillet, approx. 3/4 to 1 lb
    1 diced medium red onion
    three Roma tomatoes diced
    1 tsp minced fresh cilantro
    the juice of three large lemons
    the juice of two limes

    Mix salmon, onion, tomato, cilantro and lime and lemon juice in a two quart bowl. Cover and refrigerate overnight.

    Serve directly from the refrigerator with corn tortilla chips and your favorite salsa.

    P.S. Best consumed with your favorite beer!! :D
     
  13. matt g

    matt g New Member Supporter

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    Moylans is located in Novato, CA.
     
  14. notdku

    notdku Administrator Staff Member

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    We finished our patio and now our backyard is somewhat civil. Lately I've really had this craving for blue cheese. Made some awesome blue cheese bacon hamburgers last night.
     
  15. cpttango30

    cpttango30 New Member

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    Get 1 rack of pork ribs (Swine free of course)

    Make wet rub and rub that rack down like you are rubbin a hottie at the beach with baby oil. Then place in foil wrap over night (Or vaccume seal) then early the next morning get up and start your fire get your smoke going and keep temp at 200 to 250 degs and let them sit in the smoker all darn day. Baste with Stickey fingers BBq sauce about once ever 1 to 2 hours. Ar 6 to 8 hours rigs some be done.

    Go to Wal-mart and get the 250 ct baby wipe refill pack and then get in there and eat like a man get that sauce all over your face, hands, hair, chest privates you name get in and eat baby eat.....
     
  16. dog2000tj

    dog2000tj New Member

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    Here is a meal I like to make for summer parties,


    Potatoes - idaho, russet, red, whatever - mix up 3-4 kinds if you like.

    Boil potatoes for 20-25 minutes. Place potatoes in a baking tray, sprinkle crushed pepper, steak mix seasoning(your choice), a bit of salt. Bake for 10-15 minutes. Splash tray with Mediterranean seasoned olive oil, sprinkle more crushed pepper and serve.

    Vegetables -onions, scallions, peppers - green/red/yellow, asparagus, carrots, broccoli, cauliflower, peas, etc....

    Stir fry vegetables in a splash of your favorite oil, sprinkle with crushed pepper. Place vegetable in baking tray, sprinkle crushed pepper, steak seasoning mix(your choice) and bake 10 minutes. Splash with oil and serve.


    All totaled it takes about 45 minutes and will serve about 8-10 people. :D
     
  17. Ubergopher

    Ubergopher New Member

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    After a quick google search, I discovered that Kilt Lifter is a type of beer that is produced at multiple breweries throughout the country. The type I got is from Pike's Brewery or some such.