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
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
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
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
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
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
Combine all ingredients, and season with salt and pepper to taste.
4 cups popped popcorn
3 tablespoon melted butter
2 tablespoons Wild Game rub (recipe below)
Pour melted butter over popcorn. Sprinkle Wild Game rub and toss.
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
Combine all ingredients and mix well. Put what you don't use in a separate container and keep in pantry.
Jalapeno Cucumber Margarita
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
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.