Grilled Leg of Lamb with Mustard and Soy

2 Lbs Leg of lamb, butterfliedGrilled lamb with asparagus and potatoes
1 cup soy sauce
1/4 cup rice vinegar
1/4 cup Worcestershire sauce
1/4 cup Dijon mustard
1/3 cup olive oil
3 cloves garlic, chopped
1/4 cup chopped fresh mint
1 Tbs each, Chopped fresh Thyme and Rosemary

Combine the soy sauce, vinegar, Worcestershire sauce, mustard and olive oil and whisk vigorously to mix.  Add garlic, mint, thyme, and rosemary and combine.  Add meat and marinade for 1 hour.  Grill the lamb over hot coals for about 7 minutes per side.  Allow the meat to rest for ten minutes.  Slice and serve!

Fajitas

For the Steak:Enjoying fajitas

2 lb Sirloin Steak
2 cups soy sauce
1/3 cup Worcester sauce
1/2 cup brown sugar
1/4 cup Dijon mustard
1/3 cup olive oil

Combine the soy sauce, Worcester sauce, mustard, oil, and sugar.  Add steak and just enough water to cover the meat.   Marinade for 24 hours.  Grill over hot coals, about 6 minutes per side (depending on the thickness and how you like your meat cooked).  Allow it to rest for at least 10 minutes.  Slice thinly against the grain.

Carving the MeatFor the chicken:

2 pounds boneless skinless chicken breast
1 cup soy sauce
1/2 cup brown sugar

Combine soy sauce and sugar.  Add chicken breasts and just enough water to cover the meat.  Brine for 24 hours.  Grill over hot coals, about 5 minutes per side.  Allow the chicken to rest at least 10 minutes, and slice thinly.

Recipe notes: do not be tempted to use the same mixture for both the chicken and the steak.  One (for the chicken) is a brine, and the other (for the steak) is a marinade.  The vinegar in the Worcester sauce will turn the chicken into a mushy, unappealing mass.

For the accompaniments:

3 onions, sliced thinly
3 peppers, sliced in strips
1 can refried beans
Guacamole
flour tortillas
cheddar cheese
sour cream
chopped fresh cilantro

Sautee the peppers and onions in a little bit of olive oil until they are translucent and begin to brown, about 10 minutes.  Add salt and pepper to taste.  Heat refried beans, and serve.  Heat tortillas in a skillet over high heat, about 30 seconds per side.

Guacamole

1 clove garlicThere is nothing like homemade guacamole!
3 Large Ripe Avocados
1/4 cup minced fresh onion
1/4 cup minced orange pepper
1/4 cup minced fresh tomatillo
1 lime
1/2 jalapeno pepper, finely minced (optional)
1/4 cup fresh, chopped cilantro
1/2 tsp salt or to taste

rub the garlic on the inside of the bowlSplit the garlic clove in half and rub each half into the bottom of the bowl.  Halve avocados, remove pit and skin and mush them into the bowl.  Squeeze the lime and stir to mix.  Add the pepper, tomatillo, jalapeno, cilantro, and Mashing the avocadossalt.  Taste and adjust seasonings if necessary.

recipe notes: I like this recipe because it is very flavorful and light.  Tomatillos look like a green tomato, but they are actually a relative of the gooseberry.  They add a nice citrus flavor to the guacamole.  The Avocados should be slightly soft to the touch, but firm.  Mushy avocados or avocados that feel like there are air pockets inside the skin should not be used.  I good rule of them is 1/2 an avocado per person, but if you have big eaters adjust accordingly.

Watermelon Margaritas

3 cups cubed seedless watermelonWatermelon Margaritas
1 cup tequila
1 Tbs sugar
Juice of 1 lime
1/4 cup triple sec
Ice

Add watermelon, tequila, sugar, lime juice, and triple sec to a blender.  Fill to the top with ice and blend until combined, about 30 seconds.  Add ice to salt rimmed (optional) margarita glasses (the margarita glasses are also optional.  You can use whatever you have in the house), and pour margaritas over the ice.  Serve immediately!

Pasta with Lemon, Maple, and Rum

Pasta with Lemon, Maple, and Rum1/2 lb pasta
3 Tbs butter
2 shallots, finely diced
Zest and juice from 1 lemon
1/3 cup rum
1/4 cup Maple Syrup
salt and pepper to taste 

Cook pasta in plenty of water, drain, and reserve.

In a large skillet over medium heat, melt the butter.  Add the shallots and sautte for about 5 minutes, until they are translucent.  Add the lemon zest, and cook for about 30 seconds.  Add the rum (be careful that you add the rum AWAY from the flame) and stir to remove the brown bits from the bottom of the pan.  Add the maple syrup and reduce for about 10 minutes.  Season with salt and pepper to taste.  Turn off heat and toss in pasta.  Serve and enjoy!