Grilling
4 recipes
Salsa Verde
Tomatillos, serranos, onion and garlic charred over live fire until blistered, then blended coarse with cilantro. Tart, smoky and loose enough to spoon over tacos.
Korean Beef Bulgogi
Thin-sliced ribeye marinated in soy sauce, grated Asian pear, sesame oil, and garlic, then seared over high heat until the edges caramelize. Twenty minutes is all the pear tenderizer needs.
Jerk Chicken Wrap
Chicken thighs coated in an allspice, thyme and Scotch bonnet paste, grilled over direct heat and wrapped with crunchy cabbage slaw and a lime-scallion sauce. Heavy on warm spice, cut by acid.
Esquites Mexican Corn Salad
Corn grilled until blistered, cut off the cob and tossed warm with lime, chile, cilantro and crumbled cotija bound in a little mayonnaise. The char is the whole point, so let the kernels blacken in patches.