Tomatillo Salsa

BBQ, Mexican | April 25, 2009 | By

This salsa looks delicious.  I can imagine it with chips or on some tasty carne asada.

 Cinco de Mayo is right around the corner.  Looking for Mexican inspired dishes for your Fiesta?  Check out my Palm Springs Mexican inspired BBQ for inspiration!


Grilling: Tomatillo Salsa | Serious Eats : Recipes

Foodbuzz 24,24,24: Palm Springs BBQ

BBQ | March 29, 2009 | By

Mexican Inspired BBQ In A Mid-Century Home

A “Carne Asada” is the Mexican equivalent of an American BBQ. Traditionally held under festive circumstances, the Mexican Carne Asada is full of drinks, food, and celebration. While both terms refer to an event, they also refer to a specific type of food, and carne asada is nothing more than marinated grilled steak.

For my 30th birthday party, Michael and I decided to rent a fabulous Mid-Century home in Palm Springs and invite all of our friends for a day in the warm desert sun! Full of mid-century style and ease, Palm Springs exemplifies so much for me: Leisure, Elegance, and Simplicity.

More pics and full menu with recipes in second part of post…

While leafing through cookbooks for menu ideas I had a flash of genius!—Why not have an all-day Carne Asada for my birthday weekend? Only, this Carne Asada will be re-invented using Mexican flavors and techniques—a Carne Asada with a twist! Perfect I thought.

What better way to celebrate my birthday, enjoy the company of my friends, relish in the cool pool, and take in the glorious Palm Springs sun?! Luckily for me, Foodbuzz agreed with me and selected this meal as one of 24 meals for their 24 blogs, 24 meals, 24 hours sponsored event! Thanks Foodbuzz!

Birthday Carne Asada In The Desert – The Menu

Check out the menu below and click on each item to arrive at the recipe.

Hand-Muddled Margaritas with Chili-Salt Rim
Classic Guacamole with Oregano
Mexican Fruit Salad in Chili-Lime Dressing
Traditional Carne Asada with Cilantro Chutney
Classic Cheeseburgers with Chipotle Mayonnaise
Lemon Blackened Chicken with Coriander
Grilled Corn on the Cob with Cilantro-Lime Butter
Black Bean Salad with Red Onion and Jicama

Birthday Celebration In The Sun

The food we made tasted all the better because of the beautiful setting. The weather was perfect—sunny and warm, but not too HOT. And of course, having a wonderful set of friends made all of the difference. Below are some images of the party during and after the feast! We ended the day with a lovely night time swim in the pool—a perfect day indeed!

Make Your Own BBQ Sauce From Scratch!

BBQ | August 18, 2008 | By

By Danny

Homemade Barbecue Sauce

Yes, that’s right. BBQ Sauce! I’ve always wanted to make my own and the perfect opportunity presented itself yesterday. Michael finally got around to putting together the grill he bought AGES ago, so I decided to take advantage of the lazy Sunday afternoon and make my own BBQ sauce. I used a recipe I found on-line but the proportions of the ingredients were WAY off—things were not looking good. The doubt on Michael’s face was palpable, and full blown panic was right around the corner..

More on how I saved the recipe after the jump…

Even with the adjustments I made, the sauce still didn’t taste like “Barbecue” sauce. I myself began to doubt my skills. Could this terrible recipe be saved? I knew in the back of my mind that the smoke from the grill would add that last bit of flavor that would push the sauce in to the “BBQ realm”, so I decided to have a bit of faith and use the sauce…and boy am I glad I did! It turned out spectacular! Because I was improvising the amounts in the recipe bellow are estimated. This is a good base for a BBQ sauce that you can add or subtract ingredients to!

Homemade BBQ Sauce

1 can of Tomato Sauce
1/2 a small can of tomato paste
4 Tablespoons of Brown Sugar
1 Medium sized onion, minced
5 Garlic Cloves, crushed
2 Teaspoons ground dry mustard
3 Tablespoons vinegar
4 Tablespoons Worcestershire sauce
2 Tablespoons white wine
2 Teaspoons ground cayenne pepper
2 Tablespoons olive oil

Heat the olive oil over medium/low heat. Add the onions and garlic and sweat for 5 minutes. Add the remaining ingredients and stir until well combined. Simmer over low heat for 20 minutes. The sauce will be thick and should be added to grilled meats on the last 10 minutes of grilling, otherwise the sauce will burn.

We sliced up some chicken breasts into thick chunks and placed them on skewers with onion wedges in between. Delicious!

Do you have a favorite BBQ Sauce recipe? Leave us a link in the comments!

How to Make Your Own BBQ Smoker

BBQ | August 13, 2008 | By

By Danny

Check out this great video I found. Some bloke shows you how to make your own smoker and proceeds to smoke a salmon! Looks easy and delicious! I’m totally convinced that the reason why I think it looks easy has less to do with the ease of his instructions, and more to do with his British accent but, what ev’s. More importantly, he smokes a salmon, but I’m sure you can engineer a way to smoke a chicken or pork. Surely.

Smoked Salmon In A Home Built BBQ Smoker

Thanks Atomic Shrimp!

Mark’s Cape Cod Cheeseburgers

BBQ, Dinner, Lunch | July 1, 2008 | By

Our friend Mark made these delicious burgers yesterday. We’re vacationing in P-Town and instead of going out to lunch, Mark decided to make us some burgers.

Recipe after the jump…

Mark’s Cape Cod Cheeseburger

This recipe makes 8 burger patties

3 pounds of 80% lean Ground Beef
White Vermont Extra Sharp Sliced Cheddar Cheese
Your favorite Seeded Burger Buns
Grilled Yellow Onions
Sliced Tomatoes on the Vine
Red Lettuce
Condiments of Choice

Mark says that it’s important to use 80% lean beef because burgers will otherwise dry out and be tough. Form the patties into eight equal size patties by lightly forming and rounding the edges. Wait until the charcoal has a uniform gray covering and grill burgers. Do not move burgers until the first side is correctly cooked. Patties are ready to flip when half of the patty appears cooked. Flip burgers and immediately place TWO slices of cheese on each patty. On the outside edges of the grill place and toast the burger buns. Make sure to rotate buns to prevent them from toasting unevenly. Buns are tastier when they have a medium brown coloring.

Patties are done when cheese has melted and wrapped burger patty. Remove burgers from grill and rest for 1 minute. Prepare burgers by placing a patty on top of toasted bun. Add grilled onions and condiments to taste. Enjoy!