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Recipe Corner:

Mexican Mice by Jeanne Wadsworth


I won’t say that Curt was the ultimate Barbequer, but he certainly enjoyed using his grill year round. Kinda like the mailman--neither snow nor sleet nor rain, etc. Our Southern California weather is certainly a blessing from our Lord--Curt could enjoy an activity he loved to do most anytime of the year. We got the following recipe from a friend and it immediately became our favorite appetizer for summer (and winter) meals. Curt would slice and scoop the jalapenos, I would stuff and wrap them, and then he would grill them.

Recipe: (makes 18)
9 medium sized Jalapeno chilis (with stems if possible)
1 package bacon (center cut works best)
1 8-ounce package cream cheese

Wearing gloves, slice thejalapenos in half lengthwise. If you’re careful and your knife is sharp you can slice the stem in half also (thereby making the mice tails!) Scoop out the seeds and white membrane and discard. (You can do this the day before and store the halved “mice” in a ziplock bag with a paper towel in the refrigerator). Cut the block of cream cheese into about 18 cubes and mush each piece into the hollow of the cut jalapeno (add or take out to your taste). Wrap a piece of bacon around each “mouse” and fasten with toothpicks. Grill until the bacon is done. Serve warm. This usually isn’t a problem, people gather around the barbeque and eat them as they come off the grill!

 

Jicama Pico de Gallo by Tracy Moore

One jicama, baseball size
One medium size jar salsa verde
One bunch green onions One bunch cilantro
One teaspoon sugar (or one pkg. sugar substitute)
Juice from one lime
Optional: diced jalapenos for extra spice

Peel and dice jicama. Slice green onions finely, chop cilantro. Mix all ingredients and refrigerate for an hour prior to serving. Excellent served with grilled Carne Asada or other spicy meat.

 

Carne Asada by Nicole McGuire

A fter many attempts to have warm carne asada tacos, and dreadfully chopping the steak after its cooked, we have found it best to have the meat pre-cut and use a large cast iron griddle on top of the grill or propane cook top for cooking. While ordering the meat we have them chop it up for us. If you are buying enough they probably won’t charge you. If you don’t have it pre-chopped we recommend chopping before cooking.

marinated carne asada, chopped
onions, diced
cilantro, chopped
limes, sliced
fresh salsa
small corn tortillas (available @ Vallarta)

Dice one onion, chop two bunches of cilantro and mix together. Set aside. Pre-heat griddle over high heat. Pour small amount vegetable oil to coat top of griddle and when ready put steak on to cook. Cook until desired doneness. (We like ours nice and brown but still tender.) When steak is almost done move it to one side of griddle. Add a little more vegetable oil and heat tortillas on griddle. When tortillas are nice and hot, top with carne asada, onion & cilantro, salt, lime juice and salsa if desired. Enjoy!

 

Grilled Summer Fruit by Laura Sapko

2 peaches
2 nectarines
4 rings fresh pineapple
2 Tbsp. lemon juice
1/4 cup sugar
1 Tbsp. melted butter
2 cups any flavor sorbet or frozen yogurt

Cut peaches and nectarines in half and remove pit. Place on serving platter along with the pineapple rings. In small bowl combine lemon juice, sugar, and melted butter and blend well. Spread this mixture on one side of each piece of fruit.

When coals are medium low, place fruits, coated side down, on the grill. Do not move for one minute. Then, using tongs, carefully lift one piece of fruit. If it has brown grill marks and is sizzling, turn the fruits over. If the grill marks aren’t apparent, let the fruit cook for 1-2 minutes longer, then turn. Cook for 1-2 minutes on the second side. Place fruits back on serving tray and top each with a spoonful of sorbet or frozen yogurt. Serves 4-6 Read more: “Grilled Fruits: The Perfect Summer Dessert” - http://bakingdesserts.suite101.com/article.cfm/grilled_fruits#ixzz0AEGjuHyc


More Recipes:

Turkey Chili

Crown Valley Community Church . 5734 West Sierra Highway . Acton CA 93510 . (661) 269-9504