Turkey Suiza Tacos

I really love tacos. I love suiza enchiladas too. The other day a saw a chef season ground beef with salsa for tacos. I immediately thought about trying green salsa to season ground turkey. And how should I top them? With classic suiza ingredients of course. Well let me tell you this turned out to be AMAZING!!! My dear sister was here the first time I made them and was less than enthusiastic about a turkey taco, but she loved them. The secret to these tacos is definitely the saucy turkey filling. The addition of cumin and green salsa makes the turkey delicious all on it's own but adding the cool and spicy garnishes really puts these tacos over the top. I love the combination. Melty cheese, seasoned turkey, pickled onions, spicy jalapenos, creamy sour cream, cool avocado and cilantro. It is so dang good together. But I am here to tell you build them your way. If you don't like spicy forget the jalapenos. Hate onions skip them. I tried these tacos many ways with different combos of toppings and the saucy turkey is always the tasty part. 

It's Taco Tuesday! How about giving them a try?

Turkey Suiza Tacos
Serves 4

Ingredients

Drizzle of olive oil (I used a jalapeno flavored one)
1 lb. 93% lean ground turkey
1 tsp. ground cumin
1/2 tsp. kosher salt, or to taste 
1/4 tsp. black pepper, or to taste
Dash of red pepper flakes
1 cup green salsa, taco sauce or salsa verde
8 small flour tortillas
1 to 2 cups queso, Monterrey or mozzarella cheese, shredded
Pickled Red Onions << Click here for recipe
6 Tbsp. sour cream 
2 Avocados, peeled and sliced
Cilantro, to garnish
1 jalapeno, sliced
1 lime, cut into wedges

Directions

Preheat broiler. Put onions to pickle. Place a skillet over medium high heat, drizzle with olive oil. Add turkey and season with cumin, salt and pepper. Brown, breaking up any large pieces of turkey until there is no more liquid in the pan. Add green salsa and continue to cook stirring to combine. Cook until most of the liquid is absorbed by the turkey. Keep on low until ready to assemble tacos.

Place cheese on each tortilla. Place on a sheet pan under the broiler just until cheese begins to melt (about 2 to 3 minutes) and remove. Place some turkey over the top of the cheese. Top with pickled red onions, sour cream, avocado slices, cilantro and sliced jalapenos. Serve with wedges of lime.

These are the key ingredients that make the turkey so saucy good!

A melty cheese! 

The broiler melts the cheese and warms the tortilla all at once.

Linking to:
God's Growing Garden: Tuesdays with a Twist
Dizzy, Busy & Hungry: Wine'd Down Wednesday
The lazy Gastronome: What's for Dinner?
The Tumbleweed Contessa: What'd You Do This Weekend?

Saturday Trip Around the World

Recently Mom, dear sister and I went on a little adventure. We were looking for Hibiscus flowers to make tea. It took us to a little shopping center in Broadmoor where we enjoyed a Vietnamese lunch and shopping in a Super Mercado. They were right next door to one another. It was like a quick trip around the world.

Danh's Garden is a nice Vietnamese restaurant that offers a large selection of Vietnamese and Thai dishes. They have everything; spring rolls, noodle soup, pho, fried rice, stir-fries and bubble tea. We ordered fresh spring rolls, Tom Yum Soup with Vegetables, Basil Fried Rice with Chicken, and Basil Shrimp. Oh and we split a Milk Bubble Tea three ways. All very tasty.

When we finished lunch we went next door to Carniceria Super Mercado La Ranchera. They have a great selection Mexican herbs and spices, fresh meats and produce that you can't find in your typical grocery store. They even had a freezer with paletas (popsicles). We found the Hibiscus Flowers and decided to buy two bags. We also found some fresh Chorizo for my Birthday Taco Dinner. More about that in my next post. Dear sister had to have Bistec (thin beef steaks) to marinade for tacos. Mom and I had to buy the Nopals (Cactus Paddles) again for tacos. We all agreed we would not have a problem eating Mexican food two days in a row.

The Bistec was perhaps the most challenging. I just struggle with cooking thin cuts of beef on the gas grill. I think I need to break down and get a charcoal grill. They were very tasty because I used the marinade from my Mexicana Beef Tacos. But they never got those smoky grill marks you look for from grilling. We topped them with some Spicy Avocado Cream, Pickled Red Onions, Cilantro and Cotija Cheese. We made the Spicy Avocado Cream from a jar of jalapeno salsa dear sister brought back from Canton and an avocado. It was a big surprise how spicy and flavorful just those two ingredient turned out. It was so good. Creamy and spicy. I put it on everything until there was not a drop left. 

Then there was the nopals. I loved the cactus! We grilled it with some corn and made tacos. We adapted this Grilled Cactus and Corn Salad recipe into our own taco recipe. Again we loaded these tacos with Spicy Avocado Cream, Pickled Red Onions, Cilantro and Cotija Cheese. This was my favorite of the tacos. I loved everything about them. They had great texture and flavor. Cleaning the cactus was work but the tacos made it worth it. The next day Mom and I made a quesadilla with all the leftover steak, cactus and corn. That was Mom's favorite. I think she would do everything again just for another quesadilla. All in all this was a successful dinner and a fun trip. I look forward to going back to both of these little Broadmoor spots. If for nothing else to get more tacos ingredients. Now for the recipes.

Grilled Cactus and Corn Tacos
Serves 4

Ingredients

4 nopales, or cactus paddles
2 small to medium cob of sweet corn
Olive oil
Kosher salt
Freshly ground black pepper
Lime, cut in half for juice
8 corn tortillas
Spicy Avocado Cream (recipe below)
Pickled Red Onions (recipe below)
Cilantro, coarsely chopped
Cotija cheese, crumbled
Lime, cut into wedges

Directions

Pre-heat the grill to medium-high heat for 10 minutes.

Clean and prepare the nopales. Trim or cut the edge off each paddle; trim the stem end too. Use a small knife to trim each of the needle locations flush with the rest of the paddle. Brush the cactus and corn with olive oil and season with salt and pepper.

Grill the nopales and corn until soft and slightly charred. The nopales should take about 5 minutes on each side; cook the corn for roughly the same time rotating several times. Let cool, then cut nopales into thin strips about 1/4 inch and cut corn kernels off the cob.

In a large bowl, combine nopales, corn, juice of half a lime, cilantro, and a light drizzle of olive oil. Season to taste with salt and pepper. 

Warm tortillas on the grill flipping often until soft and warm about 30 seconds or in the microwave again for about 30 seconds.

To serve place a spoon of cactus and corn mixture in each tortilla. Garnish with pickled red onion, spicy avocado cream, cilantro and cotija cheese. Just before eating, squeeze a little fresh lime juice over each.

Note: The cactus and corn mixture could be served as a salad or side dish as well.

I grilled extra corn. Dear sister loves corn.

Spicy Avocado Cream
Make about 2 cups

Ingredients

1 cup jalapeno green salsa (We used Green Fudge brand from Canton)
1 large avocado, seeded and peeled

Directions

Place ingredients in a blender and blend until well combined.


Pickled Red Onions
Adapted from Bon Appetit
Makes about 1/2 to 1 cup

Ingredients

1/2 cups white vinegar
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1 red onion, thinly sliced

Directions

Place first 3 ingredients and 1 cup water in a pint or quart size mason jar. Stir until sugar and salt dissolve. Place onion into jar; pat down to make sure onions are covered with vinegar mixture. Let sit at room temperature for 1 hour. Place in refrigerator until ready to use. Can be made 2 weeks ahead.

Linking to:

The Lazy Gastronome - Taco Tuesday Blog Hop

Thai Coconut Vegetable Soup

The other day I was at the store picking up the ingredients to make a pot of Hot and Sour Vegetable Soup. I was reaching for bamboo shoots when I saw the coconut milk. That is when the wheels started turning, what if I added coconut milk to the soup? I got both and I just kept thinking. By the time I got home I had decided that adding coconut milk would make the soup more Thai style. So I did some research. Most of the soup recipes I saw included ginger, lemon grass, fish sauce, herbs (basil or cilantro), chili paste, and coconut milk. Well I did not have lemon grass but I had everything else. So I went for it. I think it turned out amazing. I used a combination of lemon and lime juice to compensate for the lemon grass. I would not call the soup authentic at all but it was surely delicious. I did keep the simple cooking method or the Hot and Sour Soup. It is pretty much a dump and stir recipe. Ready in 10 minutes. I loved all the Thai flavors of curry, fish sauce and ginger. I think next time I may peel and slice the ginger in thin threads. I think I would enjoy leaving it in the finished soup. I loved the creaminess of the coconut milk too. It really balanced all the red curry heat. This is another great soup option. I see making it again soon.

Thai Coconut Vegetable Soup

Serves 4 to 6

Ingredients

Coconut oil spray

1/4 cup onions, diced

4 slices fresh ginger

1 Tbsp. cilantro, chopped plus more for garnish

4 cups unsalted chicken stock

16 oz. package frozen stir fry vegetables (I used a sugar snap blend with carrots and mushrooms)

1 cup sliced mushrooms(I used reconstituted Shiitake, stem removed)

2 Tbsp. low sodium soy sauce

2 Tbsp. fish sauce

2 Tbsp. Thai red curry paste

2 Tbsp. lemon juice

1 – 2 tsp. brown sugar

1 tomato, seeded and cut into strips

13.66 oz. can lite coconut milk

1 green onion, sliced

1 jalapeno, sliced

Lime, cut into wedges

Directions

Spray a soup pot with coconut oil, sauté onions, ginger and 1 Tbsp. cilantro over medium high heat. When onions begin to soften add chicken stock. Bring chicken broth to a boil, add frozen veggies, mushrooms and turn off heat. Add remaining ingredients except jalapeno, remaining cilantro and lime wedges; stir to blend. Remove ginger slices. Serve garnished with jalapeno slices, additional cilantro and a lime wedge.

Sheet Pan Jalapeno Shrimp Tacos

Sometimes I think I must live under a rock. I recently discovered Sheet Pan Suppers for the first time; only a year behind the rest of the world. I saw the Domestic Geek make 3 meals in one of her YouTube videos. I was very excited and immediately made the Chicken Fajitas. I loved it! I started telling friends like James at Aim'em and Claim'em Smokers. He made his twist and posted a video for Sheet Pan Tacos (Pork). I continued to talk about it with my Mom and jot down recipe ideas. Well last night I made my own twist. I have been wanting to try shrimp tacos made like the Mexicana Beef Tacos I already posted. So I adapted the idea to the sheet pan technique. It turned out so good! Sheet Pan Suppers are so easy! I covered the sheet pan with foil for easy clean up. I bought the peppers and onions already sliced. The only thing I had to do was slice the jalapeno and peel the shrimp. The vegetables cook perfectly, tender but still very fresh tasting. The tomatoes slump and release some of their juice so the tacos are messy in a good way. Now these are spicy, that is why I called them Sheet Pan Jalapeno Shrimp Tacos. I left the seeds in the jalapeno and they do pack some heat. But you could remove the seeds or leave out all together if you do not like spicy food. I really enjoyed the jalapenos with the tomatoes, lime and cilantro. Such a great flavor combo for the shrimp. The shrimp cooked perfectly on the sheet pan too. They have that snap or pop you look for in properly cooked shrimp. It was so good! But you know what? There was something familiar about this dish or pan. They reminded me of a dish I made years ago from Real Simple called Roasted Tomatoes with Shrimp Feta. It was made in a baking dish but very similar to the sheet pan suppers. So maybe I don't live under a rock after all? I hope you will give this sheet pan supper a try. I hope you love the flavors and easy clean up as much as I did.

Sheet Pan Jalapeno Shrimp Tacos

Serves 4; Makes approx. 8 Tacos

Ingredients

3/4 lb. of sliced bell peppers (red, green and orange) and onions (red and yellow) blend

1 jalapeno, thinly sliced

1 pint grape tomatoes

1 Tbsp. olive oil

1/2 tsp. garlic powder, or to taste

1/4 tsp. cumin, or to taste

3/4 tsp. kosher salt, or to taste

1/2 tsp. black pepper, or to taste

1 lb. 26/30 shrimp, peeled and deveined

1/2 cup fresh cilantro, chopped

2 Tbsp. lime juice

8 small flour tortillas

Directions

Preheat oven to 400°F. Arrange bell pepper, onions, grape tomatoes and sliced jalapenos on a sheet pan. Season with olive oil, cumin, garlic powder, salt and pepper. Toss everything together so it is evenly coated. Place on middle rack of oven and roast for 20 minutes. Meanwhile, in a small bowl season shrimp with more olive oil, cumin, garlic powder and pepper. After the 20 minutes is up; remove sheet pan from oven and arrange the shrimp, cilantro, and lime juice on top. Place back in oven for another 10 minutes or until the shrimp are cooked. Serve with warm flour tortillas. 

Linking to:
The Lazy Gastronome: Taco Tuesday

Mesquite Grilled Tacos

IT'S TACO TUESDAY! I have to admit I have become a little obsessed with tacos lately. I look at everything and wonder would that make a good taco? I have always loved them but when I found a YouTube channel called Aim'em and Claim'em Smokers doing Taco Tuesdays; I started having them every week. You have to check out James' channel it not only delivers a delicious taco every Tuesday. He is also a very experienced BBQ fanatic. He shares all his tips and techniques for grilling, barbecue and smoking. He has also graciously made his version of two of my tacos on video to share with his subscribers. Go check him out!

Okay now for another delicious taco! This taco gets it inspiration from a meal dear sister had at a local restaurant called The Oyster Bar & Grille. The restaurant is so good! It is sort of an island or coastal twist on Mexican food. Check them out too! They grille all their delicious food with Mesquite. She had Mesquite grilled tuna and buttered grilled veggies with fresh pico. Now doesn't that sound like it would make a great taco meal? It does, oh boy it does! I used a smoking tray you can buy at the store to get that Mesquite flavor. It is so easy you unwrap it and toss it on the grill. The wood chips inside start to smoke and they impart delicious flavor to whatever you are grilling. I grilled zucchini, squash and a red poblano as a side. I grilled both shrimp and tuna for the tacos. I also made a spiced butter to bathe everything in. Many Mexican restaurants serve a spiced butter with their grilled meats. It was amazing! The Mesquite smoke and the butter has to be my favorite part of this recipe. The veggies and shrimp seemed to absorb the most smoke. The butter is flavored with chicken bouillon, garlic and wine! It was great with everything including the pico. Such a great combo. I can't wait to try these tacos with beef or chicken too. That butter and Mesquite are too good not to give it a try. I will caution, do not marinate the tuna and shrimp for more than the time it takes to heat the grill. The lime juice will start to cook them. Check out the photos below you can see the tuna changing color just after 10 minutes. I hope you will give these tacos a try. I loved telling you about them just as much as eating them.

Mesquite Grilled Tacos

Serves 2

Ingredients

12 shrimp, peeled and deveined

1 tuna filet

Juice of 1/2 of a lime

Drizzle of Olive oil

Several dashes of Maggi Seasoning Sauce

Spiced Salt (or salt, black pepper and red pepper flakes)

Mesquite Smoker Tray

2 wooden skewers, soaked

4 small flour tortillas

Pico de Gallo

Spiced Butter (recipe below)

Directions

Place skewers to soak for 20 minutes.

Pre-heat grill on high for 10 minutes. Place smoker tray on grill while pre-heating.

Drizzle shrimp and tuna filet with olive oil, lime juice and maggi seasoning. Turn to coat with marinade. Season both side of tuna and shrimp with spiced salt and set aside. Just before grilling thread shrimp on skewers.

Grill shrimp and tuna for 2 minutes each side for a total of 4 minutes. The tuna will be medium rare, if you prefer it medium or well adjust cooking time. Remove from grill and rest while warming the tortillas. Top or brush with spiced butter.

Place a skillet on high heat, when hot warm the tortillas on both sides until warm and blistered.

To serve place grilled shrimp or tuna in a warm flour tortilla. Top with Pico de Gallo and serve with a ramekin of melted spiced butter.

Do not over marinate the tuna and shrimp!
Ten minutes is just right.

Spiced Butter

Ingredients

1/2 cup butter with canola spread

1 tsp. chicken bouillon granules (Knorr)

1 clove (1/2 tsp.) garlic, minced

1/16 tsp. black pepper

1/16 tsp. red pepper flakes

4 leaves cilantro, minced

1/4 cup white wine (Chardonnay)

Directions

In a medium sized bowl combine all ingredients except wine, whisk to combine. Slowly incorporate wine whisking until thoroughly combined. Place in a container and refrigerate until ready to use.

Linking to:
Love Bakes Good Cakes: Freedom Fridays with All My Bloggy Friends
The Lazy Gastronome: Taco Tuesday Link Party

Peach Pico de Gallo

This post started out as a taco idea, but I soon discovered that one ingredient stood out as the best part of the taco. The Peach Pico de Gallo was definitely the star. The taco was okay but nothing to drool over. The crunchy, sweet and juicy topping was something to get excited about. How did the new pico come to be? Well I wanted to make a fruit topping for a mustard grilled pork taco. I used my usual Pico de Gallo recipe and substituted 3 peaches for some of the tomatoes. I also used a yellow bell pepper instead of the green. This is what makes the peach pico crunchy. I omitted the garlic altogether and added some agave nectar to adjust the sweetness of the peaches. It really turned out amazing! It is great with chips for a sweet and salty snack. It complements BBQ flavors well. It is also delicious with pork, chicken, fish and shrimp. I also tried some on a ground turkey taco that I had seasoned with Piri Piri Barbecue Sauce. Very good! Definitely a great use of all those summer peaches available now. I will definitely make another batch before summer is gone. I hope you will too.

Peach Pico de Gallo
Makes about 5 cups

Ingredients

3 large peaches, pitted and diced
1 roma tomato, diced
1 yellow bell pepper, diced
1 jalapeno pepper, seeded and minced
1 small red onion, diced
Juice of 1 lime
2 tsp olive oil
1 tsp white balsamic vinegar
1 tsp agave nectar, or to taste
Handful of cilantro, chopped
Kosher salt to taste

Directions

Chop all ingredients and combine in a large bowl.  Add lime juice, oil, vinegar and cilantro. Stir to combine and season with salt to taste. Refrigerate until ready to serve.  Serve with chips, BBQ, pork, chicken. shrimp, or fish. Try it as a salad topper too!

Chorizo Tacos

Okay I am way too old to just be discovering Chorizo. Mom, dear sister and I tried a taqueria that was mentioned in the paper recently. Taqueria La Michoacana boosts they have the "Best Mexican Tacos in Town". The Shreveport Times article and many others support their claim. They all commented that their dishes are authentic Mexican. We tried four different types of tacos. Dear sister tried the carne asada (roast beef). Mom and I were a little more adventurous and tried the cabeza (roast beef cheek) and chorizo (Mexican sausage). We all tried the al pastor (roast pork). I really really loved the chorizo! Everything was delicious but it just had the most flavor punch. Which is lucky for me because I can make the chorizo tacos at home. I don't know how I could do justice to any of the others. I will go back to Taqueria La Michoacana for all the others. I will not even attempt to make them at home. I have always been told chorizo taste like cumin, so I was never in a hurry to try it. They were wrong! I think it is so much more complex than that. I loved it! It was moist and crispy and so flavorful. I don't think it is healthy in the least but this is just one of those things you have to indulge in. In fact that is totally what I did this Friday. I made my tacos and thoroughly enjoyed them. In fact, I am looking at this photo and thinking when can I make more? I mean they are so simple, four maybe six ingredients and you have decadent tacos. I say four to six because the restaurant served theirs with lime wedges, green salsa and a fried serrano. I got so excited when mine were plated that I forgot all about the lime and salsa. Well let me tell you they are delicious both ways. So decadent! The chorizo is silky in texture and crispy around the edges. It is a little spicy too. I love the sweet caramelized onions and the fresh crunch of the raw onion. I love the fresh cilantro but it is not as noticeable in this taco as in others. It is just a fresh green topping. I love these tacos! Now I just need to stop myself from making them to often. Maybe it is a good thing I am just discovering the decadent fattiness of chorizo. Try it! Don't wait any longer!

Chorizo Tacos
Serves 2; Makes 4 Tacos

Ingredients

Canola oil
1 yellow onion, divided
1 tube (9 oz.) pork chorizo
Handful of cilantro, chopped
8 corn tortillas
1 lime, cut into wedges (optional)
Green salsa (optional)

Directions

Slice half of the onion into thin rings. Finely chop the other half of the onion and set aside. Heat a large pan over medium high heat, drizzle with oil and add sliced onion. Cook onion flipping often until translucent and browned on both sides. Remove from pan and set aside. Add chorizo to pan, cook stirring often until most of the moisture has cooked away and the chorizo is deep reddish brown with crispy edges. Remove from pan and set aside. Wipe pan clean with a paper towel. Drizzle in more oil and add corn tortillas. Fry tortillas for a few seconds on each side to soften them. Remove tortillas to a plate lined with paper towels. To assemble a taco place two tortillas in a stack on a plate. Top tortillas with 1/4 of the chorizo, caramelized onions, raw onions and cilantro. Serve with lime wedges and green salsa (optional).

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Linking to:
The Tumbleweed Contessa: What'd You Do This Weekend?
Yesterfood: Treasure Box Tuesday
God's Growing Garden: Tuesdays with a Twist
Buns In My Oven: What's Cookin' Wednesday
The Lazy Gastronome: Taco Tuesday Link Party

Mexicana Beef Tacos

I think I have found that secret ingredient that makes restaurant tacos and fajitas so tasty. It is called Maggi Seasoning Sauce! For years my dear sister has said she thought they used soy sauce in their marinades. She was not far off. We now know it is Maggi. It is similar to soy but it has more of a smokey note. When you taste it you will immediately think, that's it! It has a very familiar and memorable flavor. Now that I have convinced you that you need Maggi Sauce, don't fret if you can't find it. One chef says you can substitute equal parts soy sauce and Worcestershire sauce. I found my bottle at the international grocery. It is also available online too.

You might be wondering how did I discover this secret? It was totally by accident. I bought the Maggi Seasoning Sauce to make another recipe. When I did a taste test of my new purchase I knew I had found a new flavor secret. I could not wait to experiment. Now I did not make the recipe I bought it for, I decided to try to recreate some tacos I had at a restaurant in Bossier City. The Carne A la Mexicana at El Mariachi are so delicious! They are served fajita style with the tortillas on the side just like the Alambre Chicken Tacos. It is a simple but favorful plate piled high with grilled skirt steak smothered in tomatoes, onions and peppers. They serve it with rice, refried beans, a dollop of sour cream and guacamole. They are so good! What I like about these tacos is it eats like ground beef, meaning it is easy to eat. No pieces of steak or veggie that you can't bite through. But then it taste smokey and fresh like fajitas. It is not heavy on cumin or chili powder the spices commonly found in ground beef tacos. As a bonus if served straight up without sides and toppings they are very healthy too. 

Well, I feel like I have nailed the flavor perfectly. The marinade makes the skirt steak smokey and savory. The pico adds fresh tangy and saucy flavor. I used my homemade Pico de Gallo but your can use store bought or your favorite recipe. If you like spicy add more jalapeno to the pico. It will be great! What I am still missing is their secret to grilling the skirt steak. They get a perfect crust and a medium rare center. So I am still practicing and perfecting the grilling. But I could not wait to share these tacos with you. They are so good! Trust me you have to try these on your next taco night.

Mexicana Beef Tacos
Serves 4

Ingredients

1 lb. skirt steak
Juice of 1 lime (3 Tbsp.)
3 Tbsp. Maggi Seasoning Sauce
3 Tbsp. vegetable or olive oil
2 tsp. chipotle hot sauce
Black pepper, to taste
Kosher salt, to taste
3 to 4 cups Pico de Gallo
8 small flour tortillas

Directions

Place skirt steak in a food storage bag. Combine lime juice, Maggi sauce, oil and hot sauce, whisk to emulsify. Pour over steak, seal storage bag removing as much air as possible. Place in the refrigerator for about 2 hours. Flip bag over every 30 minutes if possible during the 2 hours.

Remove the steak from the refrigerator and let it come to room temperature. Pre-heat grill to high heat for 10 minutes. Pat steak to remove excess marinade and season with salt and pepper. Grill for 3 to 4 minutes a side. Remove from grill and let it rest 20 minutes. Cut steak into 1/2” dice and set aside.

Heat a large skillet to medium high to high heat. Add Pico de Gallo and sauté until most of the moisture has evaporated. Add the steak and sauté until heated through. 

Place a skillet on high heat, when hot warm the tortillas on both sides until warm and blistered. To serve place beef mixture in warm flour tortillas.

Note: You can add additional toppings of you choice. I have tried cheese, sour cream and guacamole all delicious.

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Linking to:
Miz Helen's Country Cottage: Full Plate Thursday
Love Bakes Good Cakes: Freedom Fridays with All Bloggy Friends
God's Growing Garden: The Great Blog Train
The Lazy Gastronome: Taco Tuesday Link Party

Piri Piri Butter

One day dear sister and I were looking for a way to season some grilled corn on the cob. I suggested we mix Piri Piri Sauce with butter. It was delicious but did not combine very easily. Then I saw Pioneer Woman make Bell Pepper Butter. I thought now that is how you make Piri Piri Butter. It worked beautifully. It is a delicious spicy butter that is great on corn, steak, veggies and even popcorn. It gets it's spice from the bird's eye chilies and the fresh garlic. The red bell pepper adds a fruity sweetness to balance the heat. Now don't be scared to give it a try, it is not too spicy. It is a butter and has all the creamy elements of butter with a little bit of heat. If you are still intimidated, try using a fresno chili instead of the bird's eye chilies. Just be sure to try this recipe. It is amazing!

Piri Piri Butter
Makes about 1 cup

Ingredients

2 sticks salted butter
1 red bell pepper, finely chopped
3 bird's eye chilies, sliced
1 clove garlic, minced
Zest of one lime
1/2 tsp. cumin

Directions

Put the butter, red bell pepper, chilies, garlic, zest and cumin in a food processor and process until combined. Drain any liquid that may form and use right away. To serve later place the mixture into ramekins, or roll into a log with plastic wrap and chill until needed. For long term storage place plastic wrap roll of butter in a freezer bag removing as much air as possible and store in the freezer.

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Love this butter on grilled corn! Or any corn really.

Great on steak! Check out this Piri Piri Ribeye Dinner.

iPhone photo, sorry the color is off

Delicious on Popcorn too! Melt a slice of Piri Piri Butter 

in the microwave and drizzle over fresh popped corn.

Linking to:
Miz Helen's Country Cottage: Full Plate Thursday
Love Bakes Good Cakes: Freedom Fridays with All Bloggy Friends