2 tsp chopped cilantro Coors light S / P TT 1 / 4 tsp Cayenne ( optional for sweet and spicy )
Add all into a BBQ safe pot and toss it right on the grill , let it boil a bit , move to the top rack and let it reduce to your desired thickness . Easy-peasy and oh so good !
Summer Street Corn Slaw
2 small heads cabbage ( I like napa Cabbage it ’ s a bit sweeter ) 4 fresh ears corn ( husked , grilled and shelled ) 1 cup of best foods mayo 1 tsp chili powder 4-6 oz cotija cheese 2 tbs chopped cilantro 3 limes ( 2 juiced , 1 cut into wedges ) 1 jalapeño ( deseeded and sliced ) Salt and pepper to taste
Slice cabbage thin , I like to use a Mandoline slicer . Set aside
Remove corn husk and throw them on the grill for a quick char and cook ( roughly 7-10 min ). You can also boil if you ’ re not grilling . However , you will lose that fire roasted favor . Let cool and de-shell corn kernels . Set aside .
Slice jalapeños and chop cilantro . Set aside
In a separate bowl whisk mayo , chili powder , salt and pepper . Slowly add lime juice to desired flavor . You may not need it all .
In a large bowl mix cabbage , corn , and the cilantro and Jalapeños ( reserve a bit for garnish ). Lightly mix in mayo mixture to desired wetness , along with crumbled cotija cheese . Again , reserve a bit of the cheese for garnish . Once your salad is to your liking transfer to a serving platter or bowl . Top with more cheese , lime wedges from remaining lime , jalapeños and cilantro . Serve or store in fridge for up to 2 days ! Guarantee it won ’ t last that long !
Grilled Bone Marrow
6 beef marrow bones ( cut lengthwise 7x2 ) 2-4 garlic cloves minced 1 / 2 c parsley chopped 1 / 2 c olive oil ( Get the good stuff don ’ t be cheap , trust me .) Parmesan cheese ( freshly grated thin ) Red Chile flakes ( pinch or more ) Salt and pepper to taste
Baguette sliced ( French or Sourdough ) 2 sprigs of rosemary chopped to coarse dust 2 c of baby arugula ( optional )
Mix garlic , parsley , oil , chili , cheese and s / p into a paste . Pat your bones dry .
Spear a generous amount of paste to top of each bone . Add bones to hottest area of the grill over a flat plate made of foil so not to lose any goodies ( 20 min ).
Slice bread and grill till desired crunch . Remove and toss with a bit of oil and minced rosemary , salt and pepper .
Close the BBQ till marrow is bubbling ( 10 more min or so ). To serve place arugula on a serving platter , place bones along with bread over the greens .
Scoop marrow filling onto toasty bread , top with some arugula and enjoy !!
Credit : Milo ' s Meat shop for the beautiful prime bone marrow ! https :// www . milosmeatshop . com /
In loving memory to my dad , Richard Morelos Oct 11 1946 - August 19 2011
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