Fire Up the Grill

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Memorial Day weekend and we’re firing up the grill – actually we fire up the grill routinely.

I’m a huge red wine fan, so it’s usually a steak of some sort that goes on our grill. We spice them up with a ‘Montreal’ seasoning that you can get at HEB even though my friend, the GM at Morton’s, swears by salt and pepper on his steaks (his are incredible).

A fun deviation from beef – ‘Diablos’. Have you tried them? Chicken thighs stuffed with jalepenos then wrapped in bacon – I buy mine at Bolner’s on S. Flores – only $1.50 apiece and they’re big! Delicious. Just toss em on the grill.

A good side – fried jalepenos. These are sooo good. Nelson, the chef at Boudro’s, showed me how to make them. I serve them with ranch dressing mixed with a little ancho chili powder. The key is to soak the jalepenos in ice water after you slice them for about an hour so they’re not so hot. I’ve got all the details on my website.

If not red wine, you’re probably thinking cold beer, but be adventurous. Try a cold DRY Rose…Becker Vineyards perhaps… or a fun white with a slight fizz from Argentina called New Age. Serve this one over ice with a slice of lime!

tried them? Chicken thighs stuffed with jalepenos then wrapped in bacon – I buy mine at Bolner’s on S. Flores – only $1.50 apiece and they’re big! Delicious. Just toss em on the grill.

A good side – fried jalepenos. These are sooo good. Nelson, the chef at Boudro’s, showed me how to make them. I serve them with ranch dressing mixed with a little ancho chili powder. The key is to soak the jalepenos in ice water after you slice them for about an hour so they’re not so hot. I’ve got all the details on my website.

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