• shrimp skewers
    Dinner,  Grilling

    Jalapeno-Lime Shrimp Skewers

    Shrimp are probably one of the ingredients that I am most iffy on (I have only tried them once or twice). Maybe it was too many times growing up having over-cooked shrimp. I’m sure you know what I am talking about, those chewy/rubbery examples that don’t taste like anything. Plus, I wasn’t a fan of seafood in general until relatively recently. The key for shrimp for me is a good flavor and the perfect cooking. So some grilled shrimp skewers were a little new for me! One thing I will recommend: if you can just buy the peeled and deveined shrimp. We bought some really good looking shell on shrimp…

  • Elote
    Side Dish

    Elote (Street Corn) Salad

    This is the last of my California-related food posts for now. Elote is basically a creamy corn salad dish that was all over the place in Sonoma. We had it at least twice and its was great both times. It also turns out that it is super versatile; we had it for breakfast and dinner! You can really make the dish in a few different ways to give it different flavors. The first step is deciding how you want to cook the corn. You can roast it or grill it; if you have access to a grill I would go that way. Grilling gives the great addition of the charred…

  • NY Strip Fajita
    Dinner

    New York Strip “Fajitas”

    These are not what you’d call traditional fajitas, but we were looking to mix up our Mexican-inspired menu a bit. We have done plenty of taco/enchilada variants so it was time for something along the vein of Taco Tuesday, just elevated. Enter this awesome New York Strip recipe. Rob really took the lead for the steak, as usual. It’s something he really enjoys cooking and experimenting with, so I am going to let him keep going with it. The steak cooking technique is old-school European in style. Rob took the traditional French butter basting technique but added a lot of Mexican inspired flavor. First was the spice rub for the…

  • summer turkey chili
    Dinner

    Summer Turkey Chili

    It has been a while since I last made chili and now that it’s getting warmer I wanted to make it a little lighter. The answer was a brighter Turkey-based chili that maintained that key heartiness but feels a lot lighter. The turkey was a really great meat for chili. Its on the leaner side and brings some light flavor. We did a mix of ground white and dark meat to keep it lean overall but also get some of that great dark meat flavor. For flavors, I used a pretty classic spice mix, but instead of going for smoky like my normal beef chili and went bright. We went…

  • Classic Guacamole
    Side Dish

    Classic Guacamole

    I am fairly confident that Guacamole is pretty close to universal at this point.  It makes a great topping for tacos, nachos, or just by itself as a dip. For me, I make it just about any time I am doing a Mexican inspired dish.  It adds s cool refreshing note to the dish, while generally being a lot healthier than other toppings.   What is also great about guacamole is the ability to really vary it up.  You can just about make it with whatever you’ve got.  Just about any onion type works and can bring different flavors.  Want to throw in some tomato, go ahead!!  Don’t like cilantro, you can make…

  • Street Corn
    Side Dish

    Grilled Street Corn

    Street Corn is a fairly new trend that I just love.  The use of compound butter to give corn a lot more flavor in simple ways is what makes it so great!  I’ve seen Street Corn in so many forms from classic Mexican to Mediterranean. Corn is the ultimate summer food to me.  It brings me back to summer vacations spent at the Jersey Shore.  I cannot even begin to think of the number of ears of corn I ate as a kid every summer at back yard cookouts.  It was always the kids’ job to remove the corn husks so before every cookout; so my siblings and I would sit…