Posts Tagged grilling

Grilled Tequila-Citrus Shrimp

SONY DSCMarinating shrimp before cooking it on the grill results in a wonderfully tasty experience. It makes the time-consuming and tedious job of cleaning and de-veining them, one of my least favorite cooking tasks, so much more worthwhile.

This recipe calls for large (or jumbo) shrimp, and you should marinate for at least four hours before firing up the grill. After that, it doesn’t take long before you’re enjoying the fruits of your labor. You just have to grill the shrimp until they turn pink!

 

Ingredients

1 lb large or jumbo shrimp, peeled and deveined

4 tbsp gold tequila

4 tbsp fresh lime juice

2 tbsp fresh lemon juice

1/4 cup olive oil

1 tbsp lemon pepper

2 tbsp fresh minced garlic

2 tsp Sambal Oelek or red pepper flakes (optional)

Pinch of Kosher salt

Directions

Whisk all ingredients together and place in a resealable plastic bag with the cleaned shrimp. Marinate for at least four hours. Soak about 6 wooden skewers in water for at least 30 minutes before grilling.

Thread about 6 shrimp onto each skewer. Grill on both sides until shrimp are pink and slightly charred.

 

 

 

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Good Karma’s Not-Yet-Famous Steak Rub

grilling_steak_sOf course, you can always go out and buy a steak rub. They’re often called Cowboy Rubs. I hate that name. Don’t ask me why because I can’t give you a reason. You don’t have to be a damned cowboy to love good steak. Know what I mean?

You can make this rub and keep it in an airtight container, just like the one they sell you in the store for ridiculous amounts of money. This rub is excellent with Rib-Eye, Porterhouse, and Sirloin Strip Steaks. I’m giving you two versions of this rub. Take your pick!

One calls for dark roast coffee; the other for a medium roast. I’m not talking about Dunkin’ Donuts here. We’re also not talking about Gevalia, although the guy on the commercial would like to think we are.  I’m talking about Starbucks®. It doesn’t matter that I’m a Starbucks barista. I was a Starbucks coffee drinker long before I became a barista. They are serious about their coffee, and it’s seriously good. You also do not have to worry about buying an entire pound of coffee to make this. Starbucks will happily sell you a quarter pound. If you want Starbucks to grind it, ask for it to be ground on Turkish.

Now, mix ’em up and fire up that grill (or cast iron skillet)!

Ingredients, Rub No. 1

3/4 cup Starbucks dark roast coffee (Espresso, Gold Coast Blend, Italian Roast, or Sumatra), ground on “fine” in your coffee grinder

1 cup chili powder

1/3 cup paprika

3 tbsp ground coriander

1.5 tbsp ground cumin

2 tbsp ground dry mustard

1 tbsp fresh ground black pepper

1.5 tbsp Cayenne pepper

2 tbsp onion powder

3 tbsp garlic powder

1 tbsp ground Kosher salt

Mix ingredients together well and store in an airtight container.

Ingredients, Rub No. 2

3/4 cup Starbucks medium roast coffee (Antigua Guatemala, Organic Yukon Blend, House Blend, or Kenya), ground on “fine” in your coffee grinder

1/2 cup chili powder

1/2 cup lemon pepper (McCormick’s makes a good one)

2 tbsp dried oregano

3 tbsp dried lemon thyme

3 tbsp dried cilantro

1 tsp fresh ground rainbow pepper (black, white, red)

1 tbsp pink Himalayan salt

2 tbsp ground dry mustard

2 tbsp garlic powder

2 tbsp onion powder

Mix ingredients together well and store in an airtight container.

 

 

 

 

 

 

 

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