Posts Tagged With: grilled

Fun, Food and Fund Raising

Steven Raichlen and I at the Showcase Dinner.

Steven Raichlen and I at the Showcase Dinner.

The SARA, San Antonio Restaurant Association, Showcase Dinner was a huge success once again this year. This years guest chef was Steven Raichlen and he helped to make the evening at the historic Pearl Stables just north of the down town, fantastic. The evening started with drinks and hors d’oeuvre that were prepared by Chef Johnny Hernandez and True Flavors Catering. Chef Hernandez and his people did an excellent job preparing the foods that Mr. Raichlen had chosen for the evening. Upon arriving I met my friend Ruben Sepulveda and his lovely wife Cheryl, who had graciously invited my wife and I to be their guest. My first tasting was Steve’s Buffla-Q Shrimp, I could have just continued with them and been so happy. Next I tried some Finger Burner Lamb Chops and then some Bacon-Grilled Dates, along with some Gentleman Jack to wash them down.

 The meal started with a Grilled Caesar Salad, and we were able to enjoy it while Steven was on stage showing us how to make the shrimp hors d’oeuvres and each of the other courses as we enjoyed them. The main course was a grilled New York Strip with Jack Daniels/Dr. Pepper BBQ Sauce and Hell Fire Peppers, it was served with  a Smoked Stuffed Potato, Pimenton Grilled Asparagus and a Oaxacan Grilled Corn Flan. The dessert was an excellent Grilled Pound Cake with Fresh Berry Salsa and Tequila Whipped Cream.

 I had a chance to meet Mr. Raichlen during the meal and again the next day at the CIA. It was a true pleasure, he was a very nice man and was sincerely seeing that you enjoyed your evening and his meal. I was able to pick up an autographed copy of his new book BBQ Planet to go along with his other books that are in my library of cookbooks.

Thanks Mr. Raichlen for a wonderful evening and to SARA for the hard work they put into this scholarship fund-raising event for the culinary students of San Antonio.

Categories: Appetizers, BBQ, Dessert, Entrees, Grilling, Hors d'Oeuvres, Side Dishes, Texas Style Cuisine | Tags: , , , , , , , , , , , , , , , , , , , | Leave a comment

Shrimp Skewers

I was looking for a quick meal the other night so I decided to throw together some shrimp skewers. Libby ran to the local HEB food store and pick up some 10/15 shrimp, while I was starting the fires. I put on some rice after starting the fires and washed up some zucchini squash. I had some of my Chipotle BBQ Sauce already made up and I threw together a balsamic vinaigrette. Once the wife got back with the shrimp I started peeling and deveining the shrimp. I left the tails on for presentation and skewered up the shrimp. Half the shrimp were brushed with the BBQ Sauce and half were coated with the vinegrette. The fire was ready when I was finished. I had the propane grill going also so I put the squash on after coating them with some of the vinegrette, and threw on some fresh green onions. The skewers did not take long at all about 3 minutes on each side. I plated everything up by placing the shrimp skewers on a bed of rice, two wedges of squash and a  nice green onion. We had a great meal in just over 30 minutes. Not a bad meal for something thrown together at the last-minute.

Categories: Appetizers, BBQ, Grilling, Hors d'Oeuvres, Texas Style Cuisine | Tags: , , , , , | 3 Comments

Hors d’oeuvres for an Open House

Roasted Corn Salsa

We had never had a Grand Opening for the new kitchen so I had an Open House during Career and Technology month. The kids prepared on Monday and Tuesday, then on Wednesday we entertained guest from 1:00 – 7:00.

We had a large array of guest show up. The superintendent of school, school board members, teacher, administrators, local restauranteurs, friends and parents of the students. A nice group from Ace Mart showed up as well as student chefs from St Philip’s College. It was my pleasure to have Chef John McGinty one of my chef instructors drop by also.

The menu was diverse and did not really follow a theme. I did not realize that it was Ash Wednesday until Monday so we had to add some vegetable dishes. On the grill and smoker we make ABT’s (stuffed jalepenos), Chipotle Bombers (recipe at bottom), various chicken breast skewers. We also smoked a brisket for BBQ sundaes and two pork butts for pulled pork sliders. We made some mozzarella crustinies, cucumber canapes and stuffed mushrooms. We made a roasted corn and poblano salsa and salsa quemada to serve with chips. Dessert was cherry cheese cakes, a mistake, and petit fours. I say the cheese cakes were a mistake because we had planned on serving mini cheese cakes with 4 different toppings. The young man making them did not read the whole recipe so when he saw cherry pie filling he just dumped a can of dark sweet cherries filling and a can of red tart cherry pie filling. We had enough cheese cake for 200 so I was not sure what would happen. The worry was it may not set up, but it did. Once we saw it was set up we topped it with a Chantilly cream. That was the only road bump that we ran into, so it was an excellent day once again.

I will drop in the pictures this evening so drop back by.

Chipotle Bombers

This is an easy recipe, although you can increase every difficulty by making everything from scratch.

  • 10 lbs     precooked 1 oz meatballs
  • 80            slices bacon
  • 1 Gal       your favorite BBQ sauce
  • 1              28oz can chipotle peppers in adobe, pureed
  • 12 oz      honey
  • 1 btl        red wine or 16 oz red wine vinegar
  • TT           fajita seasoning
  • 160        tooth picks

Combine all ingredients and heat to a boil. defrost meatballs and wrap with 1/2 slice of bacon, secure with toothpick. Season meatballs with seasoning and cook 3/4 the way through, about 140 degrees. The time will depend if you are cooking them in the smoker or the oven. Remove meatballs and generously coat with the sauce. Return to oven to finish cooking through and candy the sauce.

BBQ Sundae

This is an excellent and fun dish that is simple to put together.

  • shredded beef brisket
  • pinto beans (I use borracho or ranchero)
  • Coleslaw
  • pickle spears
  • 9 oz clear squat cups

In the bottom 1/3rd of the cup fill with the brisket then add the beans. When you are ready to serve add the coleslaw on top and the pickle spear stuck down the side.  This is a great presentation that takes little time and people seem to love it.

Pulled Pork Slider with Creamy Coleslaw and a Stuffed Jalepeno

Categories: Appetizers, BBQ, Grilling, Hors d'Oeuvres, Texas Style Cuisine | Tags: , , , , , , , , , , , , , | 1 Comment

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