Home Plate with Augie Garrido

Recipes

Beef Skewers with Lime Horseradish Crema
10 skewers
2 lb beef sirloin or skirt cut in 1-1/12 inch cubes
1 tb ground coffee
½ Tb Chipotle puree, (buy chipotles in adobo at any supermarket in Mexican section)
10 crimini mushrooms cut in half
3 red peppers cut in 1 ½ inch
1 yellow onion peeled and quartered, separate into thin pieces
Salt to taste
½ cup Olive oil

Place beef in a bowl and sprinkle coffee and chipotle and marinate well.

Put in skewers one piece of red pepper, one piece of onion, then 1 piece of beef, then one ½ mushroom, then beef again, then onion.
Repeat 10 times and set aside in a refrigerator until ready to serve.

When ready to grill season beef skewers with salt and a little olive oil.

In a medium hot grill cook skewers 12 to 15 min for medium or until desired doneness

Lime Horseradish Crema
1 ½ cups Sour cream
1 tb lime juice
¼ tsp Worcestshire
1 Tb horseradish
Salt to taste

Mix all ingredients in a bowl and keep refrigerated until ready to use.

Mexican corn on the cob
5 Corn cobs, peeled
¼ cup melted butter
Salt to taste
1 cup mayo
1 ½ cup of grated parmesan or cotija cheese
¼ cup chopped cilantro

Rub corn cobs with melted butter and season with salt. Place the corn in a medium hot section of the grill and cook for 7 to 12 minutes. At 12 minutes they'll get sweeter. Remove from the grill. Rub mayo and sprinkle plenty or cheese and a little cilantro and serve (serves ten)

Queso
1 cup boiling water
1lb shredded white extra melt cheese
1 ½ cups of fresh pico de gallo
1 chopped serrano
Pinch of sea salt to taste

Have all items prepped and ready to go before starting. Bring water to a boil, and then remove from heat. Add shredded cheese and whisk until smooth. Add the rest of the ingredients and adjust seasoning to your liking. If needed to reheat place batch on very low heat whisking constantly to bring back to proper temp. (serves eight to ten guests)

Guacamole
3 avocados
Juice from ½ a lime.
1 tb chopped serrano
1 tb chopped cilantro
½ tb kosher salt

Cut avocados in half, remove pit and scoop out the meat and place in a mixing bowl. Add remaining ingredients and mash with a whisk or by hand -- this will keep the texture in bite sized chucks of beautiful ripe, green avocado.

Rice Chile Rellenos with Shrimp and Texas Queso
Serves 10
10 chile poblanos
1.5 lb cooked white rice
1 cup chopped spinach
3 tb lemon juice
20 pieces of shrimp, peeled and deveined
3 cups of queso (recipe follows)
¼ cup olive oil
Salt to taste

Place chiles in a grill and cook until the skin is turning black. Place them in a bowl and cover with plastic for 15 minutes. Remove the outside burnt skin from every chile. Use gloves or wash your hands right after. Make a slit with a knife to be able to put the rice inside. If you want less spicy remove the seeds inside the pepper.

In a bowl mix cooked rice, 1 tb lemon, spinach and salt to taste and combine well. Scoop rice into every chile, without worrying too much since the main dish here's the TEXAS Beef.

Place chile rellenos in an oven to heat up about 5 to 7 minutes at 350 degrees. Microwave for rice is ok!!!

While the chiles heat up, heat a medium sauté pan over high heat and add olive oil. Add shrimp and cook for 2 to 4 minutes or until done. Add remaining lemon juice and season with salt.

Heat queso slowly in a pan or microwave.

Place rice stuffed chiles on a platter and put 2 shrimp on top of each chile and pour Texas queso over them.

ENJOY!

Category:

Sports

Tags:

• Home Plate
• Auggie Garrido
• David Garrido
• Texas
• Rice
• Longhorns
• Garridos
• home made

[Gernadesmasher69]

Augie Garrido is a God!!!

[desrib49]

"The beef looks tasty, but where is the WINE???"

[Robertmoverstreet]

Second?

Third? Who cares..

[zkb0728]

First

[zkb0728]

1st