Gabbi’s Summer Guide to Mexican Grilling

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Our Cooking Demo with Corazon de Vida was such a success that we decided to share some of our recipes from the event! Whether you are throwing a Fourth of July party or hosting a small group of family and friends, these recipes are entertaining friendly, delicious, and easy to prepare ahead and make on the grill. No oven necessary! This is a great time of year to take advantage of seasonal produce and throw it on the grill to enhance their flavors at the peak of season. Enjoy and Happy Grilling!

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Gabbi’s White Sangria

This recipe serves 20-25 people. We serve our White Sangria with seasonal fruits. You can also grill the fruit to add an extra layer of flavor and customize to your liking. Salud!

4 bottles pinot grigio

500 ml. guava rum

250 ml. triple sec

250 ml. peach brandy

1 bottle bouchaine bouche d’or (any late harvest chardonnay)

250 ml. sweet-n-sour

1 bottle sparkling white wine

2 seasonal fruits, chopped

Prep:

  • Mix together all liquids except sparkling wine
  • Serve over ice in a glass
  • Top off with sparkling white wine
  • Add seasonal fruit
  • Recommended: berries, peaches, apples, pineapples, mint
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Hilda’s Famous Grilled Corn Salsa

We paired this salsa with our grilled tropical quesadilla. This salsa also pairs great with grilled meats, fish, or served as a delicious side to accompany different salsas and guacamole.

6 ears sweet corn on the cob

1.5 cups onion, diced

3 cups plum or cherry tomatoes, halved

1 cup cilantro, chopped

1 tbsp fresh mint, chopped

1 tbsp lemon zest

1/4 cup ea. lemon and lime juice

1 tbsp vinegar

1.5 tsp pepper (to taste)

2 firm avocados, diced

Crushed Red Pepper Infused Olive Oil:

1/3 cup olive oil

1 tsp crushed red pepper

Prep:

  • Place olive oil and crushed red pepper in a pan and cook on medium heat until pepper flakes have toasted
  • Set oil aside and let cool
  • Grill corn on all sides until charred, let cool
  • Cut corn off the cob and put in bowl
  • Once corn and infused oil have cooled, combine all ingredients, except avocado and mix well
  • Salt to taste
  • Add diced avocado last to prevent browning
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Achiote-Kumquat Glazed Pork Tenderloin

This is a great base marinade. If you can’t find kumquats, this recipe can be substituted with tangerines, mandarin oranges, cherries, and more. Get creative with it and enjoy!

Serves 8-10 Guests

3-4 lbs. pork tenderloin

4 springs rosemary

16 sprigs thyme

12 ea. garlic cloves

1 medium shallot

2 tbsp. achiote rub

1 cup fresh orange juice

Kumquat Glaze: 

1 lb. kumquats sliced 1/4 in. thick and seeded

2 cups water

2 cups sugar

Prep:

  • To make kumquat syrup, boil water and sugar on medium until it becomes a syrup consistency
  • Place the syrup in a container, add kumquats and let cool
  • In a blender, combine de-stemmed herbs, garlic, shallot, achiote rub, orange juice, salt, and set aside
  • Add 2 cups of kumquat syrup to blender until well combined
  • In a 1 gallon sealable bag, pour marinade and add pork
  • Let pork marinade for 6-24 hours

Grilling:

  • Remove pork and allow to sit at room temperature for approx. 30 minutes
  • Cook for about 12 to 15 minutes on grill, turning every 2 minutes, until it reaches an internal temperature of 140 degrees
  • Garnish with cilantro leaves and kumquats
@gabbis_kitchen /gabbismexicankitchen @gabbis_kitchen
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