
Grilled Pink Grapefruit Margaritas
Grilling adds a whole new layer of smokey flavor to these not-too-sweet frozen pink grapefruit margaritas. I’ve always been a big fan of...
Certain festivals and events are always associated with recipes. Grilling on Memorial Day weekend, Lamb or Pork at Easter, Turkey at Thanksgiving and so on. Other events can inspire recipes, such as Chinese New Year, which was the catalyst for this crazy adventure in fusion cooking.
Authentic Chinese cuisines (there’s way more than one!) are actually very nuanced, with delicate layers of flavor, fiery sichuan spices, precisely-chiseled garnishes and scorching hot woks to kiss veggies to seared perfection. They are also a food-style that I know very little about cooking. I don’t own a wok, let alone a jet-like flame to heat one properly.
So gimme a little leeway as I admit that my Chinese New Year inspired dish is only Chinese because of a wonton skin… The next best idea I had would be to embrace a cuisine I am more familiar with. Living in Texas has not only boosted my BBQ and Chili cred, but exposed me to a wealth of Mexican cooking and some seriously badass tacos.
Al Pastor is one of the most famous porky taco fillings, along with carnitas. It’s punctuated with hints of orange, earthy chili powders and sweet nuggets of seared pineapple. Usually, it’s made with small chunks of pork shoulder, but I was pretty confident that the same flavors could work with ground pork. Good news, they totally do!
Recipe after the pics:
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Grilling adds a whole new layer of smokey flavor to these not-too-sweet frozen pink grapefruit margaritas. I’ve always been a big fan of...
My version of this classic cajun gumbo is made even richer and more decadent by a daringly dark roux, creating a mega-flavor packed base to build on.
100% not authentic. 100% delicious. Check out the venison version of this beloved cheesy meatwhich.