Tailgate recipes
RECIPES FROM OCT 30 MORNING NEWS TAILGATE INTERVIEW with BORZI MARASHI, OWNER, OAKWAY WINE AND DELI AND OAKWAY CATERING FAJITA BAR Ingredients: 3-4 lbs skirt or flank steak Dry Rub: 1 Tablespoon cumin 1 Tablespoon chili powder 1 Tablespoon smoked paprika salt and pepper to taste Marinade: 1 c. Cilantro 4 cloves garlic 1/2 onion juice of 2 limes 1/2 c. Olive oil Instructions: Rub the meat with the spice mixture. In a blender, pulse til coarsely chopped ingredients for marinade. Marinade meat for 2-3 hours. Saute til soft the following: 2 green peppers, 2 red peppers, cut julienne style 1 large onion (white or red) 1 tomato, chopped Grill steak, slice thin Grill Tortillas Assemble mea and sauteed vegetables. Top with your favorite condiments: sour cream, avocado, cilantro, salsa Wrap and Enjoy! ARTICHOKE JALEPENO DIP 2 c. Sour cream 1 1/2 ob cream cheese, not softened 10 oz (1 1/4 c) vinaigrette dressing 2 jalepenos, seeded and chopped 1 1/2 quartered artichoke hearts, diced 1/2 c. Sliced black olives 1 Tablespoon minced fresh garlic Juice of 1 lemon Mix sour cream and cream cheese until slightly thick (there will be small lumps, no bigger than pea-sized) Add jalepeno, artichoke, and garlic...mix well Add remaining ingredients, blend together and season to taste. GRILLED PINEAPPLE SKEWERS 1 Ripe Pineapple, peeled, cubed and skewered 1 unsweetened coconut milk 1 1/2 c. Granulated sugar 1 tsp cinnamon Vanilla ice cream and spiced rum, optional Skewers DIRECTIONS: Preheat grill and brush grill with oil Mix sugar and cinnamon in a shallow dish Dip skewered pineapple in a shallow dish, containing coconut milk, shake off excess, then roll in cinnamon sugar. Grill on both sides until brown grill marks form. Enjoy with a little vanilla ice cream, if desired. Drizzle with spiced run, if desired.
