gm frens!
It's Sunday, the sun is out and everybodo got a good night's sleep. What an amazing day for a BBQ!
We'll start off by making some delicious michelada. If you've never heard of this tasty beverage, think of a bloody mary except with beer instead of vodka.
It's much lighter, it's lip-smacking good and super refreshing!
I'll walk you through the process.
Start off by pouring some tomato juice (or Clamatto) into a pitcher and add some freshly squeezed lime juice.
Everything is better with freshly squeezed lime juice.
Add some Worcestershire (pronounced "wooster") sauce and depending on your preference, you can add salt, freshly ground pepper and hot sauce.
We've decided to add a touch of something similar to soy sauce and some canned oysters as a nice treat. Can you imagine how incredible this would be with fresh oysters?
Wow! Would be heaven!
We live downtown, a ways away from the ocean, and everybody has a michelada in their hand, so we won't be going to the fish market either; canned will do.
Finally, add your choice of beer and serve on ice. Make sure you line up the glasses to get the full effect from your guests
Once everybody was served and involved in their conversation, we got to work on chopping.
Fist order of business is purple onion and chiltepe peppers. We're making chili sauce with this.
Finely chop some red onion, cut the steems off the peppers and muddle them, add some olive oil, lime, salt and pepper and voilá. Fresh and delicious home-made hot sauce.
Next up is pico de gallo.
Now, if you want a pro chef tip that will help your life forever, keep reading.
The way to propery cut an onion, slice the root in half to keep all the layers together.
Proceed to make incisons allong the "lines" of the onion,like so:
Finally, cut across (or perpendicular) to your incisions and behold millions of finely chopped onion cubes materialize before your eyes:
You have now saved hundreds of man hours in your life as well as stinky fingers and watery eyes
Feel free to leave unusually large upvotes and fill the tip jar for this priceless piece of advice.
As I said, we'll use it to make pico de gallo.
Not much explaining needed here. Chopped up some tomatos and fresh cillantro and mixed everything in a bowl.
We also picked up loads of veggies from the market
Lets cut up some eggplant and Zuchinni to toss on the grill too.
Mmmm everything is starting to look and smell delicious!
Next up, the chicken.
Cut the lovely damoiselle in half and as any gentleman should, requested permision to rub her parts.
We added a delicious, custom made rub inspired in the Stakehouse Shake recipe and threw her on the grill too.
The original recipe calls for:
Makes 1/2 a cup.
You can start with this recipe and modify to taste.
With all the ingredients on the grill, it's time for another beer (or two) while we wait.
Topped off everybody's beer glass and opened a bottle of Cuveé Alexandre Château Beaulieu
A delicious and refreshing rosé (they say) perfect for a Sunday afternon like this one.
Grillmaster Pete kept a close eye on the grill throughout the process, and when everything was up to temperature, he finished off the deed by searing the top loin (picanha) on the flames
Waiting and drinking was fun, but with the sweet aroma of steak, chicken and veggies in the air, it was time to pop open the grill.
This is what came out:
I'd love to stay and keep writing, but everything looks and smells soooooo damn good, so please excuse me as I dig in!
Also, let me know how YOUR Sunday was!
