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Talk Food Festival: Tim Love

Posted on Jan 31, 2014 10:45am

Chef Tim Love, chef and owner of numerous Fort Worth-area restaurants including The Lonesome Dove Western Bistro, The Woodshed Smokehouse and The Love Shack, returned to THE TALK to cook up some party recipes that will serve a crowd in honor of Sunday's big game. Click here for recipes.

 

Beef Skirt Steak Skewers


Ingredients

16-ounces beef outside skirt steak, cut to 1 inch cubes

1 Serrano chili

1 poblano chile

1 medium red onion

¼ cup canola oil

1 tablespoon fresh rosemary

2 cloves garlic, minced

Salt and pepper, to taste

Wooden skewers soaked in lemon juice


Directions

Make sure the skewers soak for at least 1 hour.


Julienne the chilies and onion. In a bowl, mix the chili, onion, garlic, rosemary, and oil. Add meat and massage for a minute (use gloves or mix with tongs). Leave at room temperature for 30 minutes. Skewer meat and refrigerate until ready to grill.


Heat grill on high. Season skewers with salt and pepper. Place skewers on grill for 3 minutes per side and serve.  



Chili-Marinated Gulf Shrimp


Ingredients

2 pounds gulf shrimp

2 red onions, minced

2 cups cilantro, finely chopped

Juice of 4 limes

6 cloves roasted garlic, finely chopped

¼ cup chili powder

½ cup olive oil

Skewers, soaked in water


Directions

Peel and de-vein shrimp.


Combine onions, cilantro, and garlic in a bowl and add lime juice. Add chili powder and olive oil, and mix well. Add shrimp, coat well, and let marinate for 15 minutes.


Remove from marinade and place 4 shrimp on each skewer. Place skewers on a hot grill or grill pan and grill for approximately 45 seconds per side until char marks appear. Serve immediately.

 

Roasted Corn Black Bean Salsa

Ingredients

2 cups corn, roasted

2 cups black beans

½ cup red onion, diced

1 cup red pepper, diced

1 bunch cilantro, chopped

2 tablespoons olive oil

3 limes, juiced

Kosher salt and cracked black pepper to taste


Directions

Combine all ingredients, and season with salt and pepper to taste.

 

Game-day Popcorn 


Ingredients

4 cups popped popcorn

3 tablespoon melted butter

2 tablespoons Wild Game rub (recipe below)

 

Directions

Pour melted butter over popcorn. Sprinkle Wild Game rub and toss. 



Game Rub

 

Ingredients

1 cup Guajillo chile powder

1 cup kosher salt

½ cup cumin, ground

¼ cup rosemary, finely chopped

¼ cup thyme leaves, finely chopped

¾ cup black pepper, coarsely chopped

¼ cup garlic powder

¼ cup brown sugar

 

Directions

Combine all ingredients and mix well. Put what you don't use in a separate container and keep in pantry.

 

Jalapeno Cucumber Margarita

 

Ingredients

8 slices of jalapeño, 1/8-inch thick

8 slices of cucumber, 1/8-inch thick

¼ cup sugar

8 oz. Cointreau or orange juice

10 oz. blanco or silver tequila

2 limes, juiced

4 lime wedges

Large ice cubes

Kosher salt

 

Directions

Using a mortar and pestle, grind 4 slices jalapeño and 4 slices cucumber into ¼ cup sugar.  Pour mixture into a shaker. Add tequila, Cointreau and lime juice. Fill the rest of the shaker with ice and cover. Shake heavily to mix. 


Rub rim of 4 highball glasses with the lime wedges, coat rims with kosher salt and then fill the glass with ice. Give the shaker one more shake and strain the contents into the 4 glasses. Garnish with jalapeño and cucumber slices and lime wedge.

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