Habanero Steaks!

Marinade

Yes that is correct I made Habanero Steaks.  In my house we like spicy,  and every time I think something is spicy - Ryan says it's not that bad, but this time he said it was spicy! I added some pickled Habanero that I  put up did last year. The pickled habanero  caramelizes a bit and just melts in your mouth.  I made a non-spicy one for the kiddo. If pickled habaneros are not available just use fresh. Be warned fresh is pretty intense, the pickling kinda mellows them out. I simply made a quick habanero BBQ sauce and let the steaks marinate for a few hours. After pouring the marinade on the steaks, I placed thin strips of habanero pieces over the top. When grilling the steaks I left the habanero slices on top and removed them before flipping, then added them back to the top. I didn't want to lose them to the grill.  Easy right?! **WHEN HANDLING HOT PEPPERS- wear gloves and don't touch anything. The oils from the pepper will burn your skin. TRUST ME! It hurts for days if you have a ton of exposure.
Habanero Marinade:
1 TBS pickled habanero  chopped up
1 bottle BBQ sauce- spicy or plain
2 TBS Vinegar
2 TBS water
mix together- and pour over steaks, put slices of habanero on top of steaks. let marinate for at least 1 hour. Grill up and enjoy!

Fast Erny's Sonoran Lime Chicken

Yes cooking does run in the family. My grandfather was an amazing cook, and he passed his passion for food down to my Dad. My dad is always making up crazy dishes, or trying to recreate one he had at a restaurant. This particular recipe was inspired by Guidos Taco Shop in Arizona. My dad first tasted it 20 years ago and now has finally found the perfect combination. I know a few people will be excited about this recipe. This is a easy way to cook chicken in warm summer months. It's a refreshing combination and goes well with grilled corn on the cob! This is the first of many recipes from my Dad "Fast Erny".

Fast Erny's Sonoran Lime Chicken:
1/4 cup freshly squeezed lime juice
5 cloves garlic, crushed or minced
1/2 tablespoon Albuquerque chili powder
1/2 teaspoon ground cumin
2 tablespoons Canola oil or Corn*
1/4 cup finely chopped cilantro*
1/4 cup finely chopped white onion*
2 pounds chicken pieces*


Mix all ingredients in gallon zip lock bag or non-reactive bowl.
Let Marinate 2 hours in Refrigerator.
Marinating  overnight is excellent also.
* A few changes I made while making this for the first time:

onion & cilantro paste

I used whole chicken breasts, instead of chopping the Cilantro and Onion I put them through my food processor and made a  paste. I only had Olive Oil so I used that instead of Canola or Corn Oil.

Cook on med heat on the grill (use aluminum foil on the grill turn up all edges)
When using foil empty remaining marinade on the chicken and let flavor cook in. Make sure this is done after placing the foil on the grill- Trust me don't try and plan ahead by placing everything on the foil before setting on the grill.
grill on both sides until thermometer reads 165* or higher. 
 
Note: This can be cooked in oven at 350 degrees or stove top 

Grilled Salsa

I learned how to make some of the best salsa today. If grilling isn't an option it will work fine in the oven. However the flavor is enhanced by the smokey charcoals.
THIS IS SPICY! By adding more tomatoes, taking out a jalapeño or the seeds will decrease the heat. This is great with eggs, tacos, burritos, chips, really anything that needs a little kick! I am not posting a final picture cause it ain't pretty salsa, but who really cares? as long as it tastes good!

Before

Grilled Salsa:
2 Fresh Jalapeños  stemmed & cut in half
2 Fresh Tomatoes quartered
1 Yellow Onion, sliced up
1 clove of garlic halved
2 TBS Cilantro
6 TBS Fresh squeezed Lime Juice
Dash of salt & pepper

After

Put Jalapeños, Tomatoes, Onion, and garlic clove on foil and grill or roast until it reaches a dark color, and the skin is charred. The juices should bubble all around. After doing this it can be used right away, or put in the fridge overnight. I let it sit overnight since I ran out of moments. The next step is to puree the roasted vegetables  and add the Cilantro, lime juice, salt and pepper.

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Grilled Herb Chicken

Don't you want to dive into some Juicy Grilled Chicken?  It's really easy!

This is a quick and easy marinade for chicken.  It has been hot for the last couple days. When it's hot we grill, it keeps my kitchen from becoming a sauna. Wondering what to marinate my chicken in  I ran outside and grabbed some herbs: Rosemary, Dill and Chives. Growing Herbs is the easiest thing. They  work well in small pots or large gardens, as long as they get some sun!

Rosemary, Dill and Chives

Herb Chicken:
3 Chicken Breast
1 TBS Olive Oil
3 Sprigs fresh Rosemary- minced
1TBS fresh Chives- minced
2 Sprigs fresh Dill Weed- minced
2 tsp red pepper flakes
2 tsp black pepper
1 tsp salt

In a large bowl add everything together, and let sit for about 5-10 min, this can be prepped hours in advance and stored in the fridge. Put on grill and cook till a thermometer reads 165* or higher. We use charcoal so it always tastes a bit better then gas. Alternatively it can be baked in the oven at 350* for 15 -20 min. Enjoy!