So like I posted in the comments section in the post below, last night was fiesta night at the Schultz house. I know the Ceviche is not exactly a grilled item, however, it pairs so well with something like my standard skirt steak recipe (Alton Brown's, hence the name). Like a wine connoisseur would say about a fine red paired with a nice steak, "It was quite refreshing. Perfect compliment to the meat." Steak was cooked over lump hardwood charcoal, no smoke. Served with Spanish rice and warm tortillas.
ENJOY!
20 comments:
Serves 6 to 8
1 1/2 pound shrimp, shelled and deveined
1 yellow bell pepper, cored, seeded and cut into 2 inch thin strips
1 red bell pepper, cored, seeded and cut into 2 inch thin strips
1 small red onion, cut into thin slivers
1 small bunch cilantro, chopped coarsely, thick stems removed
1 1/4 tablespoons fine sea or kosher salt
1 Scotch bonnet, jalapeno or hot pepper of your choice, minced
12 lemons, or as needed
8 limes, or as needed
4 oranges, or as needed
Toss the shrimp, yellow and red peppers, onion, cilantro, salt, and habanero pepper together in a bowl to mix the thoroughly. Pack into a nonreactive container (a 2-quart jar or plastic bag works well). Squeeze the citrus, strain out any seeds, and pour over the shrimp and vegetables. There should be enough juice to cover the shrimp and vegetables; if not, add more. Seal the container and refrigerate until the shrimp is opaque, 12 to 24 hours. To serve, drain and discard most of the liquid and pile the shrimp and veggies into a serving bowl.
That's the Ceviche recipe, here's the skirt steak:
1/2 cup olive oil
1/3 cup soy sauce
4 scallions, washed and cut in 1/2
2 large cloves garlic
1/4 cup lime juice
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cumin
3 tablespoons dark brown sugar or Mexican brown sugar
2 pounds inside skirt steak, cut into 3 equal pieces
Special equipment: blow dryer
Directions
Heat charcoal, preferably natural chunk, until grey ash appears. In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree. In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator.
Remove steak from bag and pat dry with paper towels. Using a blow dryer, blow charcoal clean of ash. Once clean of ash lay steaks directly onto hot coals for 1 minute per side. When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes.
If you use a chimney starter, and put the steaks on right away, there is no need for the blow dryer.
Alton would be proud! Is that a recipe from one of his books?
Jeff, is the "word" thing for anti-spam? At least you can actually read the letters, not like some sites.
Not sure if it is from a book or not. I troll the internet to find different recipes that I then tweek. This is a product of a trolling session.
yeah, chuck, that's what its for. Bothers me when people post crap like that.
With the lack of activity around here, I feel like I give the name "YEAR ROUNDER" a bad name. I'm going to be posting like mad this next week. I have never posted my ribs here yet. Matched dropped at 4:37pm ribs over applewood. Pics and write up to follow. Already thinking about tomorrow......getting ahead of myself.......nah!
Oh my goodness. Wife took the car to the gym with my cam!! Best ribs I have ever made. Sat in an apple juice brine for 2 days! They taste and look great. Once again, my best work on ribs to date and no cam! Tried using the phone but lighting isn't right. I am so doing a repeat. Stat!
Don't worry, T. This place will liven up as the weather gets a little more cooperative. I've been a year-rounder for, well, years, but outdoor cooking has unfortunately taken a back seat this year, because I used to set up shop in the garage. But that's been commandeered with a $#!tload of stuff we've been compiling for a blowout spring garage sale. I guess having my garage back in a few short months will be worth the tradeoff. Yes, Geno, I suppose a gas set-up does have a little merit in the winter months.
The good news is I've been able to broaden my horizons and develop new skills in the kitchen. I'm a huge fan of the slow cooker and rotisserie, and I've even dabbled in a little oven-roasted fare.
All that said, cabin fever has long since settled in, especially when the thermometer reads single digits on the dark ride to work each morning.
Won't be long before we start hearing the crack of the bat. Hope once again will spring eternal and smoke'll be in the air ... on a regular basis.
This is my season, well except the snow is gone. I have no cabin fever, snowmobiling fixes that.
Anyway, I got stuck on 2nd shift for the winter months, so the grill/smoker has not been very busy at all. By the end of March I will be back to burnin' gas like a fool!! I can't wait!!
Happy smoking to all!!!
Been such a dead zone around here. Boy, I'm doing a whole roaster chicken that has been brining for 2 days. Pics and write up to follow. HHHHHEEEEELLLLLLLLLLOOOOOO out there!?!?!
I've got a huge (20-plus pounds) ham I'm smoking Saturday over apple wood, and carving it up for Super Bowl sandwiches. I'm also taking a stab at a new slow cooker chicken wing recipe for the big game.
Chicken looks awesome! And the cam is here! Ribs again this weekend. Said I was going to post a lot, and I will not let you guys down! Also doing a latin grilled breakfast on sat that I will also post. Hope everyone is well.
I cannot wait to see the latin breakfast!!!!
Happy smoking to all!!!
Huevos Rancheros with some kinda meat. Chorizo? Carne Asada(steak)? Bacon? Jamon (ham)?
Let's take a vote! You guys tell me what meat to make with the eggs with Ranchero sauce, and I will heed to the vote. Need to hear from you all!
All of them! Meat, it does a body good!!
Happy smoking to all!!!
I had eggs and chorizo recently, so my vote is steak.
Flank steak, maybe? What kind of marinade, if any?
Paint a very thin coat of chipolte adobo sauce on before grilling? Just enough for some kick.
A sour orange juice (mojo) might be too overpowering.
Not sure about a marinade. I thought it would be cool to see what you guys thought and go with it blindly. It's all in your hands! Huevos Rancheros will be done on the grill, smoke or no smoke?
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