There are few things in life I get more excited about than BBQ. Every year I go for a few weeks to Fire Island and already in January I start planning what I’m going to eat. Let’s face it, most things tastes amazing coming off a grill. Even a simple hot dog turns into a culinary delight.
This year, I’m all about lime and chili. I feel like we need something with an extra kick to match with the sun and water. It’s like I crave spices in summer. Try my Cilantro and Lime sauce, it’s so easy to make, just put it all in a blender and whizz. It goes great with everything, even on those hot dogs.
A few tips for a good summer BBQ party:
- Good music.
- Enough ice. Always get more then you think you need!
- Simple yet good food. Don’t go crazy, just make a few simple things.
- Candles or light; nothing is more romantic in summer then flickering candles when it starts to get dark.
- Blankets for those nights that are not so warm.
- Have fun with it! It’s just BBQ, not the president’s dinner party.
Cilantro and Lime Sauce
Such a great sauce, use as a marinade, a BBQ sauce or vinaigrette. Great for meat, chicken and white fish.
- 1 cup packed cilantro
- 1 garlic clove
- Juice from 1 lime
- Pinch of salt and chili
- 1 cup olive oil
- Place all the ingredients in a blender and blend until smooth.
- If it feels too thick, just add some more oil.
- Keep refrigerated for up to one week.
Twice BBQ Smashed Potatoes
I love making these; they are so easy. The potatoes are tender in the middle and crispy on the outside.
- 8 Medium russet potatoes
- 2 tbsp Olive oil
- Cilantro and Lime sauce to serve
- Wash the potatoes and place them all on a sheet of aluminum foil, drizzle with oil.
- Wrap it up and place on a warm grill. (You can also do this steak in the oven at 375 F.
- Cook the potatoes until done.
- Place them on a chopping block and smash them flat with the back of a plate.
- Place them again on the grill and cook them until golden on each side.
- Serve them with the Cilantro and Lime sauce.
Zesty Lime and Chili Corn
It’s not summer without corn on the cob. This is my take on a Mexican version, the butter is also great on a steak or chicken.
- 8 tbsp salted butter, room temperature
- 2 Limes
- Pinch of red chili flakes
- Pinch of salt
- 4 Cobs of corn
- Place butter, lime, chili and salt in a bowl and mix it well.
- Pull of all the husks of the corn and place them on a warm grill.
- Grill them for about 10 minutes, more if you want them more tender.
- Take off the grill and serve them with the butter and some more lime.
Cilantro and Lime Marinated Flank Steak
So easy and so amazing. I love using flank steaks as they have so much taste.
- 4 flank steaks
- 1 cup Cilantro and Lime Sauce
- Salt to taste
- Place the steaks in a tray and poor over the sauce.
- Let the steaks marinade in room temperature for 1 hour.
- Place them on a warm grill and grill them to your liking.
- Every time you turn them over brush some more of the marinade over.
- Let the meat rest a few minutes before cutting it up.
Grapefruit Coolers (with a kick!)
These taste great on a warm summer day. The chili gives it a little kick.
- 1 cups Water
- 4 tbsp Sugar
- 3 cups Fresh grapefruit juice
- .5 cups Vodka
- 1 Bag of ice
- 1 Pinch of red chili flakes
- Start by making simple syrup by boiling water and sugar. Cool.
- Place grapefruit juice and vodka in a blender with ice and whizz until blended.
- Add simple syrup to taste.
- Serve in glasses with a grapefruit wedge and a pinch of red chili flakes.