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Fire Grilled Salsa

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Fire Grilled Salsa

Prepare to ignite your taste buds with a burst of smoky flavor and vibrant freshness with our Fire Grilled Salsa. This recipe is a celebration of bold, charred ingredients combined with zesty spices and aromatic herbs, resulting in a salsa that’s as fiery as it is flavorful.

Imagine ripe tomatoes, jalapeños, poblanos, and serranos, kissed by flames as they grill over an open fire, infusing each ingredient with a tantalizing smokiness that elevates their natural sweetness and heat. This fiery foundation sets the stage for a salsa that’s anything but ordinary.

But the magic doesn’t stop there. As the charred vegetables mingle with garlic cloves, red onion, and fresh cilantro, their flavors deepen and intensify, creating a symphony of taste and texture that dances on the palate. With each bite, you’ll experience the perfect balance of smoky, spicy, and savory notes that will leave you craving more.

To enhance the richness of the salsa, a squeeze of fresh lime juice adds a zesty brightness, while a dash of cumin, salt, chili powder, and black pepper brings depth and complexity to every spoonful. The result is a salsa that’s bold, dynamic, and utterly addictive.

Whether you’re hosting a backyard barbecue, a festive gathering, or simply craving a taste of summer, our Fire-Grilled Salsa is sure to be a hit. So fire up the grill, gather your ingredients, and get ready to experience the irresistible allure of smoky, spicy salsa that’s unlike anything you’ve ever tasted.

Ingredients

  • 6 vine ripe tomato
  • 2 poblano pepper
  • 4 jalapeno pepper
  • 1 serrano pepper
  • 1 red onion
  • 4 garlic cloves
  • 1/2 lime juiced
  • 1/4 cup cilantro
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon black pepper

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Directions

First, quarter the tomatoes and slice off any white center and brown core bits from the top. Place the tomato quarters on a cooling rack for easy portability to and from the grill. If you don’t have a cooling rack, you can place them directly on well cleaned and oiled grill grates.


Next, peel and quarter a red onion and add this to a second cooling rack. Add the peppers and garlic with the paper still on to the second cooling rack.


Next preheat your grill and leave the burners on medium for a gas grill. For charcoal, use a chimney starter, then spread the coals out to provide heat under the area of the veggies.


Grill the veggies with the lid open for roughly 5 – 10 minutes then carefully check for char color on the bottom side. When you start to see a darkening carefully flip to the other side and repeat. Some veggies will cook faster than the others.


After roughly 20 – 30 minutes all veggies should have a decent but not overwhelming char on all sides. The peppers should have dark blistering skin. Place the peppers into plastic sandwich bags to steam the skin for easy removal. Remove the remaining veggies and set aside.


Next place the tomatoes and red onion into the food processor. Peel the garlic cloves and add them to the food processor. After 10 minutes of steaming, remove the stems from the peppers then use the knife blade to scrape off the charred skins from the peppers. Remove the seeds from the poblanos and the other peppers. If you like heat, keep the seeds in the jalapeños and serrano peppers. Add the peppers to the food processor.


Pick roughly 1/4 cup of cilantro leaves and add this to the food processor. Add the lime juice, salt, pepper, cumin, and chili powder to the food processor.


Pulse the food processor a few times, then turn it on for about 1 minute allowing the contents to grind to a partially chunky consistency or to your desired consistency. Ideally you should let the salsa rest overnight in the refrigerator, but instant gratification is always allowed! Enjoy!

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Tacos Carne Asada

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Tacos Carne Asada

Get ready to fiesta like there’s no mañana with our mouthwatering Tacos Carne Asada, a celebration of flavor, fire, and fiesta perfect for Cinco de Mayo and beyond! This festive dish pays homage to the vibrant culinary traditions of Mexico, combining succulent grilled flank steak marinated in zesty lime and orange juice with a tantalizing blend of jalapeño, cilantro, and garlic.

These tacos are a celebration of texture and taste, with each element carefully curated to create a symphony of flavors. Topped with diced white onion for a crisp bite, fresh cilantro for a burst of brightness, and crumbled cotija cheese for a creamy finish, every bite is a party on your palate.

As you gather with friends and family to celebrate Cinco de Mayo, our Tacos Carne Asada are sure to steal the show and ignite your taste buds with the spirit of Mexico. So fire up the grill, grab your favorite cold beverage, and get ready to savor the festive flavors of Cinco de Mayo with our irresistible Tacos Carne Asada.

Marinade

  • 1 lime juiced
  • 1 orange juiced
  • 1 jalapeño pepper
  • 4 garlic cloves
  • 1/2 cup cilantro
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons white vinegar

Tacos

  • 2 – 3 lb flank steak
  • 10 oz cotija cheese
  • 1 white onion
  • 1 avocado
  • 30 corn tortilla shells

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Directions

First, peel and rough cut 4 cloves of garlic and add them to a blender.


Next, squeeze the juice from one orange and one lime into the blender


Next, wash and pick 1 1/2 cups of cilantro leaves. Put 1/2 cup into the blender, then hand chop the remaining 1 cup of cilantro for toppings and place that in a container for the refrigerator.


Next, slice a jalapeño pepper and add it to the blender. Add the salt, pepper, and vinegar. Blend on high for 30 seconds then bring to a low for 1 minute.

Pour the marinade from the blender over the flank steak in a container or a gallon zip seal bag. Coat the steak with marinade on all sides then place it in the refridgerator for at least 12 hours but not over 24 hours.


For taco toppings, peel and dice a white onion and add it to a container for storage. Dice a white cheese such as cojita and store in the refrigerator.


Preheat your gas grill or fire up your charcoal and setup a cool zone for indirect cooking. So for gas grills turn off a burner on one side leaving the other on. For charcoal stack the coal on one side of the grill. Next place the flank steak on the hot zone with the fire and cook for 1 – 2 minutes per side with the lid open. Next move the steak to the cool zone and close the lid. Cook for about 10 minutes then finish the steak over the hot zone. Flip after 1 – 2 minutes to build a nice sear on both sides. Cook until the center reaches 135 F then remove and rest for 5 minutes.


Next, add tortillas on the hot zone for 1 – 2 minutes each side and then remove. While heating up the tortillas, chop the steak into small chunks. When the tortillas are done, assemble the tacos by placing 2 shells partially overlapped. Add the chopped steak, onion, cilantro, queso, and avocado. Squeeze a lime over the taco and enjoy!

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Cuban Style Black Beans

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Cuban Style Black Beans

Picture a pot of simmering black beans, infused with the warm flavors of garlic, onions, and bell peppers, gently stewing on the stove. As the aroma fills your kitchen, you’ll be transported to a bustling Cuban market, where the air is alive with the tantalizing scents of street food and spices.

But the magic of Cuban-style black beans doesn’t stop there. This dish is a testament to the art of slow cooking, allowing the flavors to meld together over time, creating a depth and complexity that’s simply irresistible. With each spoonful, you’ll taste the smoky undertones of cumin, the tang of vinegar all coming together in perfect harmony.

Whether served as a hearty side dish or a satisfying main course, our Cuban-Style Black Beans are sure to delight your taste buds and transport you to a place of culinary bliss.

Ingredients

  • 14 oz Goya black beans
  • 4 cups water
  • 1 can chicken broth
  • 1 spanish onions diced
  • 1 green bell pepper diced
  • 3 cloves minced garlic
  • 1/4 cup cilantro
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1 tsp black peppercorn
  • 1 packet Sazon
  • 1 tbsp white vinegar
  • 1 tbsp olive oil
  • 1 bay leaf

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Directions

Soak the beans overnight in water then discard the water and pour the beans into a strainer. Wash the beans with water checking for stones and anything not a bean.


Place the beans in a medium pot and add 4 cups of water, 1 can of chicken broth or 1 chicken bullion cube, and 1 tablespoon olive oil. Bring the beans to a boil then reduce the heat to medium low. Cover the saucepan and simmer for 1.5 hours. Do not cover until after reducing heat.


Finely dice or use a mini chopper on 1 Spanish onion and one green bell pepper. Saute the onion and pepper on medium heat for about 10 minutes until the onions turn translucent.


While cooking, grind the diced garlic cloves along with 1 tsp salt and 1 tsp black peppercorns with a mortar and pestle. Add the garlic mixture to the onion and pepper and cook for another 2 minutes.


Transfer the mixture to the beans. Add the cilantro, bay leaf, seasoning, vinegar and oil. Simmer on medium low for 1 hour, then remove the bay leaf.


Use an immersion blender to break down some the beans creating a thicker consistency. Pulse the power button on the blender for for roughly 2 minutes. If you do not have an immersion blender, use a regular blender with 1 cup of beans and pulse carefully trying to keep some chunks in the beans. Don’t overdo this step you want a thick consistency, not a smoothie!


Continue to cook on medium low without the lid for 30 – 60 minutes until the liquid thickens and reaches a desired consistency.

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London Broil

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London Broil

This is a dish that transforms a humble cut of beef into a symphony of bold flavors and succulent tenderness. This recipe isn’t just about cooking; it’s a celebration of the artistry of marination, where a vibrant blend of ingredients elevates the London Broil to new heights.

Imagine a marinade that’s a tapestry of flavors, a dance of the savory and the aromatic. olive oil, soy sauce, Worcestershire sauce, and balsamic vinegar create the foundation, infusing the meat with a melody of richness and depth. Garlic cloves bring their pungent aroma, while Italian seasoning, Dijon mustard, and a hint of cayenne pepper add layers of complexity that will tantalize your taste buds.

But it doesn’t stop there. Picture the London Broil bathed in this flavorful elixir, soaking up the goodness of the marinade, ready to be transformed in the oven. The marriage of black pepper, salt, and onion powder adds the perfect balance, ensuring each bite is a harmonious blend of savory, salty, and aromatic.

So, whether you’re hosting a gathering or seeking to turn a weeknight dinner into a special occasion, our marinated London broil is the answer. It’s more than a recipe; it’s a culinary adventure that transforms a simple cut of meat into a masterpiece of flavor.

Ingredients

  • 1 ½ – 2 pounds London broil top round
  • ¼ cup olive oil
  • ⅓ cup soy sauce
  • ¼ cup Worcestershire sauce
  • 1 tablespoon balsamic vinegar
  • 2 minced garlic cloves
  • 1 tablespoon dry Italian seasoning
  • 1 teaspoon dijon mustard
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne pepper

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Directions

In a small bowl, combine the marinade ingredients and whisk it together. If you have an immersion blender, use this instead of a whisk to better combine the marinade ingredients together.


Next use a fork or jaccard meat tenderizer to perforate the top round meat. This will help to tenderize the meat and allow for the marinade to penetrate into the meat.


Next, place the top round into a large zip seal bag or container then pour the marinade over the meat. Place the bag or container in the refrigerator and marinate it overnight.


On the next day remove the top round from the refrigerator and place it on the counter top for 30 minutes to bring it to near room temperature. Preheat the broiler to high heat or 500F and place the roast into a roasting pan or a 12 inch cast iron skillet. Broil it for 5 minutes then flip it over. If you have a thermometer, place it in and broil for another 3 – 5 minutes or until the thermometer registers 135 F.

Remove the pan and allow the beef to cool for 5 minutes. Slice the meat against the grain and enjoy.

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