Forth of July Mexi-Grill Baby!

Craving something fresh, and flavorful, more than the usual fourth of July fare I came up with a mexi-grill menu. For a little appetizers I made fresh guacamole, some salsa, and well of course some tecatia mexican beer with lime! For our grill round tip steaks marinated in coriander, garlic, and black peppercorn tacos. Drunken black beans, roasted corn on the cob, spanish rice, and refried beans! for dessert we are doing bit-sized strawberry tarts.

Marinated Sirloins:

1/2 cup coriander
1/2 cup crushed black peppercorns
1/4 cup minced garlic
1/2 cup oil
salt right before grilling

Drunken Black Beans:

1 pound soaked over night w/ two bay leaves, rinse well
1 large onion minced
1/4 cup garlic minced
1 8 oz can diced tomatoes or fresh
1 TBS oregano
1 TBS Cumin
1 TBS Coriander
2 cans of beer plus water to cook beans in
Salt & Pepper to taste

1. Sweat onions with garlic until translucent, add remaining ingredients and simmer until beans are tender, serve warmed, or room temp. Can be made a day ahead and reheated.

2. For more creamy texture take 1/3 of beans to a blender or simply mash, then re add to the rest of your beans, for more spicy flavor add three jalapeños sliced while simmering beans.

Spanish Rice:

3 cups long grained rice, rinsed/soaked
3 TBS oil/butter
4 1/2 cups water or chicken stock
1 onion minced
1 TBS paprika
1/2 TBS Chili powder
1/2 TBS Cumin powder
1 tsp Cumin Seeds
1 8 oz can of diced/pureed tomatoes
salt to taste

1. sweat onions, add cumin seeds, add rinsed rice, saute until lightly browned.
2. Add tomatoes, and spices, then liquid of choice. If cooking on stove in pot allow liquid to come to a boil then turn head on low and cover until rice is finished cooking.

Strawberry Bite Size Tarts:

Pie Crust:

2 cups all purpose flour
2 cups unsalted butter
1 tsp salt
1 - 2 TBS ice cold water
oven at 400 degrees F

1. Fork in butter into the flour & salt, or cut in with a any tool that may be useful.
2. Cut fat into flour until pea-sized, add water as needed to combine into dough.
3. Be careful not to over mix crust, just mix until combined.
4. Can refrigerate for a half hour if desired, allows the crust to roll easier.
5. If using small muffin tin, roll dough into small ball and form into muffin pan, poke small holes into crust to allow steam to escape. Also use baking beans or weights to prevent tarts from sinking. Bake until golden brown, and allow to cool.

Cream Cheese Spread:

1 - 2 pounds cream cheese, mix with sugar with a mixer for desired sweetness until fluffy and whipped.

Strawberry Glaze:

Clean and half 1 pound of strawberries, toss sugar in bowl with berries and allow juices to flow. add to sauce pan 2 cups of water, 1 tsp lemon juice and allow to boil. Strain seeds, and skin. Add back to sauce pan and bring to boil. (may need more cornstarch depending on amount of liquid) Add 2 TBS water and cornstarch, boil until liquid starts to thicken. Allow to cool slightly.

Assemble the Tarts!

place a tbs of cream cheese spread on the inner bottom of the tart shell. Add a halved clean strawberry, spoon over glaze. Refrigerate for one hour or until glaze is set. Top with whipped cream if desired!