www.thesweetlifeuncorked.com - Recipe


As part of our broadcast The Sweet Llife...Uncorked offers you delicious recipes to share with family and friends. On OUR MEXICAN BARBECUE SHOW, a smooth Guacamole followed by a spicy Habanero Pepper Salsa, some delicious Grilled Marinated Shrimp and Grilled Corn, tender Carne Asada - Marinated Flank Steak with Style and finally a Grilled Pound Cake with Grilled Balsamic Peaches
	Guacamole
What you will need: 4 ripe avocados – seed removed and scooped from the skin. 2 Roma tomatoes – seeds removed and finely diced Juice of 1 fresh lime 2 Tbsp diced onions ½ fresh jalapeno pepper, seeds removed, diced finely to taste 1/2 - 1 tsp salt 1/3 cup loosely packed chopped fresh cilantro leaves Tortilla Chips Print	What you will do: Mash the avocado with a fork, squeeze the lime and combine with remaining ingredients.

	Habanero Pepper Salsa
What you will need: 1.5 pounds of fresh tomatoes, cut into 1/2 inch dice (3 cups) 3 Habanero, seeded (seeds reserved and minced); flesh minced 1/2 cup minced walla walla sweet onion 1 clove of garlic 1/2 cup chopped fresh cilantro leaves 1/4 cup fresh oregano Pinch of salt Juice from 1 or 2 limes Print	What you need to do: Mix all ingredients together. This is a hot tomato salsa recipe. Most of the heat resides in the seeds of habanero peppers, so it's best to seperate them from the flesh, and add them seperately to taste. I like to use habanero peppers not only for their scortching heat, but also their smokey flavor . However if habaneros are too hot for you, use the jalapeno chili. Also the amount of sugar and lime juice needed depends on the ripeness of the tomatoes, if they are fresh out of the garden you can eliminate the sugar. Finally if you make this a couple of hours ahead hold off adding the sugar, salt and lime until just before serving. Makes about 3 cups.

Habanero Pepper Salsa

What you will need:

1.5 pounds of fresh tomatoes, cut into 1/2 inch dice (3 cups)
3 Habanero, seeded (seeds reserved and minced); flesh minced
1/2 cup minced walla walla sweet onion
1 clove of garlic
1/2 cup chopped fresh cilantro leaves
1/4 cup fresh oregano
Pinch of salt
Juice from 1 or 2 limes

What you need to do:

Mix all ingredients together. This is a hot tomato salsa recipe. Most of the heat resides in the seeds of habanero peppers, so it's best to seperate them from the flesh, and add them seperately to taste. I like to use habanero peppers not only for their scortching heat, but also their smokey flavor . However if habaneros are too hot for you, use the jalapeno chili. Also the amount of sugar and lime juice needed depends on the ripeness of the tomatoes, if they are fresh out of the garden you can eliminate the sugar. Finally if you make this a couple of hours ahead hold off adding the sugar, salt and lime until just before serving.
Makes about 3 cups.

	Grilled Marinated Shrimp
What you will need: 1 cup olive oil (optional) 2-oz tequila (anejo or reposado) 1/4 cup chopped fresh cilantro 1 lime, juiced 1 jalapeno pepper, minced or 2 tablespoons hot pepper sauce 3 cloves garlic, minced 1 teaspoon salt 1 teaspoon ground black pepper 2 pounds large Mexican brown shrimp (size U-15), peeled and de-veined with tails attached skewers Print	What you need to do: In a mixing bowl, mix together olive oil, tequilq, cilantro, lime juice, minced jalapeno or hot sauce, garlic, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours. Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.

Grilled Marinated Shrimp

What you will need:

1 cup olive oil
(optional) 2-oz tequila (anejo or reposado)
1/4 cup chopped fresh cilantro
1 lime, juiced
1 jalapeno pepper, minced or 2 tablespoons hot pepper sauce
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
2 pounds large Mexican brown shrimp (size U-15),
peeled and de-veined with tails attached
skewers

What you need to do:

In a mixing bowl, mix together olive oil, tequilq, cilantro, lime juice, minced jalapeno or hot sauce, garlic, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.
Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.

	Grilled Corn
What you will need: 4-6 ears of fresh white Mexican corn Large pan of cold sugared water 1 cup melted better Salt Pepper Chili Powder Mesquite Chips Print	What you need to do: Prepare barbecue with Mesquite chips (medium heat). Remove husks and silks from fresh corn. Soak in large pan of cold sugar water for 30 minutes. Drain well; place on grill; brush generously with melted butter. Broil over glowing coals, basting and turning often, until most of kernels are tipped with brown. Serve at once with plenty of salt, pepper and a touch of chili powder. Brushing melted butter on corn while it grills keeps it moist and gives it that incomparable baked-in-butter flavor that tastes so wonderful.

Grilled Corn

What you will need:

4-6 ears of fresh white Mexican corn
Large pan of cold sugared water
1 cup melted better
Salt
Pepper
Chili Powder
Mesquite Chips

Fruit, nut, cheese and biscotti platter
What you need to do:

Prepare barbecue with Mesquite chips (medium heat). Remove husks and silks from fresh corn. Soak in large pan of cold sugar water for 30 minutes. Drain well; place on grill; brush generously with melted butter. Broil over glowing coals, basting and turning often, until most of kernels are tipped with brown. Serve at once with plenty of salt, pepper and a touch of chili powder.
Brushing melted butter on corn while it grills keeps it moist and gives it that incomparable baked-in-butter flavor that tastes so wonderful.

	Carne Asada - Marinated Flank Steak with Style
What you will need: 2 lbs flank steak ½ cup tequila ¼ cup lime juice ¼ cup lemon juice ¼ cup orange juice 4 cloves garlic crushed 1 medium onion chopped 1 tsp black pepper 1 tsp Tabasco Print	What you will do: Mix juices, garlic, onion, tequila, Tabasco and pepper in a bowl. Add meat and marinate both sides. Cover and refrigerate, turning meat over occasionally. Let sit for 4 hours or more. Preheat grill. Remove meat from marinade, saving marinade. Place on grill. Turn steak once during cooking. Brush steak with remaining marinade. Cook to your liking. Cut into thin slices, place in a flour or corn tortilla and serve. Marinate at least 4 hours or make day before and marinate overnight in refrigerator for more flavor Pure mesquite charcoal is demanded for Carne Asada. The trick is to get a good base fire going and let then it burn down to where it’s nice and hot. Arrange the coals in pile in the center of the grill and spread new charcoal around the outside. This will insure a slower burning moderately hot grill as the Carne Asada is cooked directly on top of the flame. Have a mixture of mostly course salt, a pinch of cumin, and a pinch of garlic powder in a bowl nearby. Spread the Carne Asada out on the grill along with freshly pulled spring onions. Grill Carne Asada until the juice starts to bubble then sprinkle completely with salt mixture. When the salt liquefies flip it over and repeat. Serve Carne Asada on a platter with warm handmade flour tortillas, guacamole, chopped cliantro and maybe some hot sauce.

Carne Asada -
Marinated Flank Steak with Style

What you will need:

2 lbs flank steak
½ cup tequila
¼ cup lime juice
¼ cup lemon juice
¼ cup orange juice
4 cloves garlic crushed
1 medium onion chopped
1 tsp black pepper
1 tsp Tabasco

Print

What you will do:

Mix juices, garlic, onion, tequila, Tabasco and pepper in a bowl. Add meat and marinate both sides. Cover and refrigerate, turning meat over occasionally. Let sit for 4 hours or more. Preheat grill. Remove meat from marinade, saving marinade. Place on grill. Turn steak once during cooking. Brush steak with remaining marinade. Cook to your liking. Cut into thin slices, place in a flour or corn tortilla and serve.

Marinate at least 4 hours or make day before and marinate overnight in refrigerator for more flavor
Pure mesquite charcoal is demanded for Carne Asada. The trick is to get a good base fire going and let then it burn down to where it’s nice and hot. Arrange the coals in pile in the center of the grill and spread new charcoal around the outside. This will insure a slower burning moderately hot grill as the Carne Asada is cooked directly on top of the flame. Have a mixture of mostly course salt, a pinch of cumin, and a pinch of garlic powder in a bowl nearby. Spread the Carne Asada out on the grill along with freshly pulled spring onions. Grill Carne Asada until the juice starts to bubble then sprinkle completely with salt mixture. When the salt liquefies flip it over and repeat.

Serve Carne Asada on a platter with warm handmade flour tortillas, guacamole, chopped cliantro and maybe some hot sauce.

	Grilled Pound Cake with Grilled Balsamic Peaches
What you will need: 4 1/2 tablespoons (packed) golden brown sugar, divided 3 tablespoons balsamic vinegar 2 tablespoons chopped fresh mint 1/2 cup diced fresh strawberries 6 ripe large peaches, peeled, cut into 1/2-inch-thick slices 1 cup chilled whipping cream 6 slices purchased pound cake 3 to 4 tablespoons unsalted butter, room temperature Print	What you need to do: Prepare barbecue (medium-high heat). Grill the peaches until lightly browned and remove from heat. Whisk 3 tablespoons sugar, vinegar, mint and strawberries in large bowl to blend. Add peaches and toss gently to coat. Let stand at least 5 minutes and up to 30 minutes. Using electric mixer, beat whipping cream and remaining 1 1/2 tablespoons sugar in another large bowl until peaks form; refrigerate. Spread cake slices on both sides with butter. Grill until lightly browned. Arrange cake slices on 4 plates. Top each with peaches and mixture, then whipped cream.

Grilled Pound Cake with
Grilled Balsamic Peaches

What you will need:

4 1/2 tablespoons (packed) golden brown sugar, divided
3 tablespoons balsamic vinegar
2 tablespoons chopped fresh mint
1/2 cup diced fresh strawberries
6 ripe large peaches, peeled, cut into 1/2-inch-thick slices
1 cup chilled whipping cream
6 slices purchased pound cake
3 to 4 tablespoons unsalted butter, room temperature

Grilled Pound Cake with Grilled Balsamic Peaches
What you need to do:

Prepare barbecue (medium-high heat). Grill the peaches until lightly browned and remove from heat. Whisk 3 tablespoons sugar, vinegar, mint and strawberries in large bowl to blend. Add peaches and toss gently to coat. Let stand at least 5 minutes and up to 30 minutes.

Using electric mixer, beat whipping cream and remaining 1 1/2 tablespoons sugar in another large bowl until peaks form; refrigerate.

Spread cake slices on both sides with butter. Grill until lightly browned. Arrange cake slices on 4 plates. Top each with peaches and mixture, then whipped cream.