South of the Border

By Kelly Ross

Today’s theme of great eating is some fun summer recipes dedicated to the south-of-the-border mentality of cooking and eating. Mexican food is so awesome and a huge favorite of mine in the world of ethnic cooking. Granted, it’s not for everyone with all the different flavors and spices many recipes offer, but you can always drop and/or add a couple of ingredients to make them more to your liking. Between cilantro, avocados, corn, hot and mild peppers, lime juice, as well as great seasonings, Mexican cooking has been a staple for me most of my life. Many people think that Tex-Mex is Mexican cooking, and although there are some similarities, they are night and day as far as I’m concerned. A traditional taco here in the states with ground beef and taco mix, the usual quesadillas and many burritos are TexMex, but busting out the ingredients I mentioned earlier, as well as many others, is what makes it more true to authentic Mexican cooking. I have zero issues with Tex-Mex, but I much prefer to go the more traditional route. Today, I offer you a grilled shrimp appetizer, a couple of incredible tacos, a salad/side dish, and one of the best carne asada recipes I’ve ever bumped into in my career of cooking and eating. Let’s start with some shrimp, shall we?

Shrimp is always a great main ingredient in almost any style of cooking and Mexican is no different. I mentioned that I use this recipe as an appetizer, but it makes a great main course meal as well. Like many grilled shrimp recipes, it’s all about the marinade, and this one is outstanding, plus its avocado dipping sauce puts it right over the top. Prep is quick, as well as cooking time, but they should marinate for a half hour, so still a pretty quick and easy dish to put together with very little labor time. This is for 1 pound of large shrimp, giving you 16-20 pieces, so do what you have to do if your crowd is larger, and if it’s being used as an app or a main course. I suggest cooking the shrimp on a few skewers for a much easier grilling process.

Grilled Spicy Lime Shrimp with a Creamy Avocado Cilantro Sauce

1 lb jumbo shrimp, 16/20’s are perfect, peeled and deveined

Juice of 1 lime

3 tbsp olive oil

2 cloves garlic, minced

2 tsp chili powder

½ tsp ground cumin

¼ tsp salt

¼ tsp black pepper

¼ tsp crushed red pepper flakes

For The Creamy Avocado Sauce

1 avocado, split, peeled and pitted

½ cup Greek yogurt

1 clove garlic, minced

Juice of 1 lime

2 tbsp chopped cilantro

Salt and pepper to season

In a small bowl whisk together lime juice, olive oil, garlic, chili powder, cumin, paprika, salt, pepper, red pepper flakes. Pour into a resealable bag and add shrimp. Toss to coat and marinate for 30 minutes. Just before you grill, add the avocado, yogurt, garlic, lime juice, and cilantro in a food processor, then pulse it until smooth. Add salt and pepper to taste. The dip should be served right after making and not made it in advance. Preheat your clean and oiled grill to medium heat. Put the shrimp on skewers and place on the grill. Grill on each side for about two minutes or until they are no longer pink. Once cooked, push them off the skewers onto a platter or individual plates and start dipping them in the delicious sauce. Good stuff!

Next, we have a very different Cole slaw recipe which is great as a side dish for any Mexican meal, or at any style of picnic or get-together for that matter, as well as adding an incredible additional flavor and crunch right inside • ‘Cue the Grill continued on page 9

• any taco. If you buy a packaged slaw mix, you can put this together in 5 minutes. It truly doesn’t get much easier than that. This has a great creamy texture with many flavors from the south. As a side dish, this will take care of at least 4 of you. You can serve right away, but the flavor is much better if it sits for a day, just make sure you stir it well before you serve.

Cilantro Lime Taco Slaw

¾ cup mayo

¼ cup fresh squeezed lime juice

½ tsp ground cumin

½ tsp garlic powder

¼ tsp sea salt

¼ tsp cayenne pepper

2 tsp onion powder

2 tsp black pepper

1 tsp cayenne powder

2 tbsp hot sauce

1 ½ cups buttermilk

Vegetable oil for frying chicken

Street Corn Salad

5-6 ears of corn, husked and grilled

1/3 cup mayo

1 garlic clove, minced

1 lime, juiced and zested

1/3 cup sliced scallions

1/3 cup grated cotija cheese

¼ cup cilantro, minced

1 jalapeno, diced

½ -1 tsp chili powder

¼ tsp salt

Jalapeno Lime Ranch

¾ cup mayo

¾ cup sour cream

½ tsp garlic powder

½ tsp salt

½- ¾ cup pickled jalapenos, depending on how spicy you prefer

2 tbsp juice from pickled jalapenos

¾ cup cilantro, large stems removed

1 tbsp lime juice

¼ cup buttermilk, although regular milk works as well

For The Rest

10 slices of bacon, cooked crisp

8-10 flour tortillas, 6 inches in diameter

Add pickle juice and buttermilk into a medium bowl. Submerge chicken then cover with plastic wrap and let marinate in the fridge for at least

2 hours, but it’s best if you can let it

• ‘Cue the Grill

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14 oz shredded Cole slaw mix

¼ cup finely sliced scallions

1 tbsp dry ranch seasoning continued on page 10

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½ cup fresh cilantro, chopped fine

In a small bowl, whisk together the mayonnaise, lime juice, cumin, garlic powder, salt, and cayenne.

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Place the shredded coleslaw mix, green onions, and cilantro into a large bowl. Pour the dressing over evenly and toss to coat. Serve chilled. Was that quick enough for you?

All Day Park ‘n Ride Pass minutes and the chicken is best when it marinades for 8 hours in between. I usually plan on 8-10 tacos out of this. The combo of crunchy fried chicken, bacon, the corn salad and the spicy dressing will make these unforgettable.

Fried Chicken Street Corn Taco with Jalapeno Lime Ranch

Chicken Tender Marinade

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This first taco recipe is one that comes with a few key parts to the equation. We start with marinated fried chicken tenders, which also make a great appetizer. The second is an amazing fresh corn salad, which is great as a side dish as well, and lastly, a jalapeno lime dressing to finish these up, which works well for any salad. You have got to love a recipe that is flexible in many ways. Overall prep time is 4550 minutes, cook time is less than 20

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1 ½ lbs boneless skinless chicken breasts, sliced into strips about ¾ inches wide

1 cup pickle juice and/or pickled jalapeno juice

½ cup buttermilk

Chicken Coating

1 ½ cups all-purpose flour

¼ cup cornstarch

1 tbsp garlic powder

1 tbsp paprika

2 tsp salt

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• ‘Cue the Grill continued from page 9 sit overnight to truly get the flavor of pickle/jalapeno juice. While they marinate, let’s work on the rest. Grill up the corn on a medium-high grill, rolling as needed to evenly char, but not burn, throughout. Once cooled or at room temp, slice the corn off the husk into a bowl and combine all street corn ingredients and mix well. Refrigerate until you’re ready to use. You can make this a day ahead for maximum flavor and ease. For the dressing, in a food processor, puree cilantro leaves with pickled jalapenos and their juice. Puree until mostly smooth, scraping down the sides a few times. In a mixing bowl, add the mayo, ranch seasoning, garlic powder, and salt. Mix well to combine. Pour the cilantro mix directly into the sour cream mixture. Stir to combine. Add lime juice, then add in buttermilk a little at a time until you reach desired consistency. Store in a wrapped bowl and refrigerate for up to five days. Best served chilled so the flavors have time to meld together. Once ready to fry the chicken, put the flour, cornstarch, and seasonings in a large bowl. In a separate medium bowl, add buttermilk and hot sauce and stir until combined. Add a few tbsp of the buttermilk into the flour and stir to create crumbs that will stick to the chicken. Heat oil in a cast iron skillet or deep fryer and preheat to 350 degrees. Take the chicken pieces one at a time, pat them dry from marinade. To bread, use one hand for wet and one for dry handling to prevent flour caking on your fingers. One at a time, place chicken tenders in the flour mixture, then dunk into the buttermilk/ hot sauce, then back into flour mixture, making sure the chicken is well coated. Shake off any excess. Set the chicken strips aside and let them sit for a few minutes until the coating starts to look a little pasty. Carefully add the chicken strips to the hot oil. Don’t add more than 3-4 pieces at a time. You will need to fry them in batches so you do not overcrowd them to allow room to fry freely. Fry until golden brown and cooked throughout. To assemble, I like to lightly grill the tortillas, but that is your call. Divide the chicken tenders among the tortillas, top with the salad, drizzle with the dressing and sprinkle with the crumbled bacon and sink your teeth into this taste bud party.

I have one more taco recipe for you, although the last recipe can make great taco meat for sure. This one is a vegetarian taco that stands up to just about any taco out there. Vegetarian tacos don’t get enough love as most authentic tacos have an awesome marinated steak, chicken, pork, or seafood/fish that seem to get the spotlight, and yes, with good reason. However, when done right and using the proper ingredients, I find a good veggie taco very satisfying. This is incredibly easy to throw together and can be done in less than a half hour and will get you 8 tacos.

Grilled Corn and Black Bean

Tacos with Cilantro Crema

2 tbsp olive oil, divided

½ yellow onion, chopped

1 garlic clove, minced

2 cans black beans, 15 oz each, drained

1 can fire roasted green chiles, 4 oz

1 tbsp chili powder

1 tsp ground cumin

1 tsp smoked paprika

Salt and pepper

Juice from 2 limes, divided

2-3 ears of corn

1 heaping cup cherry tomatoes, halved

½ cup Greek yogurt

1 cup cilantro leaves, plus more chopped for garnish

8 corn tortillas

Heat your grill to high, rub about 1 tbsp of olive oil onto the ears of corn and season with salt and pepper. Grill until slightly charred all over, about 3-4 minutes per side. Remove from the grill and cut the kernels from the cobs when cool and set aside. While the corn is grilling, heat the remaining 1 tbsp of olive in a small pot over medium heat. Cook the chopped onion until softened, add the garlic and cook for another minute until fragrant. Add the beans, juice of 1 lime, green chiles and spices, as well as salt and pepper to taste to the pot and stir. Let the mixture simmer for 10-15 minutes until the beans are very soft. Remove from heat and use a potato masher, or a fork, smash the bean mixture until slightly chunky. You can make this as smooth or chunky as you like, I leave some beans whole. While the beans are simmering, make the crema. In a blender or food processor add the Greek yogurt, juice from the other lime, and ci• ‘Cue the Grill continued on page 12

• ‘Cue the Grill continued from page 10 lantro. Blend until well combined. If you would like, spritz the tortillas with a bit of oil and grill for a couple minutes on each side. To assemble add two large spoonfuls of the beans to a tortilla, top with grilled corn and tomatoes, drizzle the cilantro crema on top and garnish with chopped cilantro. Feel free to add avocado, shredded cheese, or anything else that tickles your fancy.

Lastly today, let’s attack a tremendous Carne Asada recipe. For those not familiar with this dish, for starters, the translation into English is “roasted meat”, although it is generally grilled, not roasted, and the meat is almost always beef and usually skirt steak. Although carne asada is originally a Spanish term which is also used as a term for an outdoor barbeque in some countries. You’ll find carne asada in countries like Argentina, Uruguay, Paraguay, Brazil and Nicaragua, and each country has its own ways of preparing it. Nevertheless, perhaps the most known version of carne asada outside of Latin America is the Mexican variety. This carne asada is said to have originated in Northern Mexico, where cattle ranching forms a great part of the local economy.

Although I love food history, I have digressed. There are a lot of options when it comes to making carne asada, but it should always be buttery and moist and have a great crust. This recipe is flavored with a marinade of citrus juices, soy sauce, dried chiles, and chipotles in adobo. We soak the meat in the marinade for several hours before cooking it on a grill on the hottest heat possible.

Skirt steak is one of my favorite choices for grilling because it’s relatively inexpensive and comes out rich and tender when cooked over a hot fire. The meat has a loose structure that’s perfect for soaking up the marinade, and on a scorching hot grill, you can get an awesome crunchy outside at the same time. Since skirt steak is relatively thin compared to most cuts of beef, once you get a crispy outside on both sides, the middle is just below rare, but once you let it sit for a bit before cutting, it will reach a medium rare inside, which is recommended for this dish, but you’re the boss. Prep time is 15 minutes, marinating time is 3-12 hours and cook time is 35-40 minutes. This will feed 4-6 as a main dish, but if making tacos with it, you will easily feed more.

Carne Asada

3 whole dried ancho chiles, stems and seeds removed

3 whole dried guajillo chiles, stems

• ‘Cue the Grill continued on page 13 continued from page 12 and seeds removed

2 whole chipotle peppers, canned in adobo

¾ cup fresh juice from 2-3 oranges

2 tbsp fresh squeezed lime juice, usually 2 limes

2 tbsp extra-virgin olive oil

2 tbsp soy sauce

2 tbsp Asian fish sauce

2 tbsp dark brown sugar

1 small bunch cilantro, leaves and tender stems only, divided

6 medium cloves garlic

1 tbsp whole cumin seeds, toasted and ground

1 tsp whole coriander seeds, toasted and ground

Kosher salt

2 ½ lbs skirt steak, 2-3 steaks usually, thicker the better, trimmed as needed

Warm corn or flour tortillas, lime wedges, diced onion, fresh cilantro, and avocado, for serving

Place dried ancho and guajillo chiles on a microwave-safe plate and microwave until pliable and toasty-smelling, 10-20 seconds. Transfer to the jar of a blender and add chipotle peppers, orange juice, lime juice, olive oil, soy sauce, fish sauce, brown sugar, cilantro, garlic, cumin seed, and coriander seed. Blend until a smooth sauce has formed, about 1 minute. Season to taste with salt. Transfer half of the salsa to a large bowl and the other half to a sealed container. Set aside the sealed container in the refrigerator.

Add an extra 2 tsp of salt to the salsa in the bowl. It should taste slightly saltier than is comfortable to taste. Add 1 piece of steak to bowl and turn to coat. Transfer to a gallon-sized zipper-lock bag with the top folded over to prevent excess sauce and meat juices from contaminating the seal. Repeat with remaining steaks, adding them all to the same bag. Pour any excess marinade over the steaks. Squeeze all air out of the bag and seal. Refrigerate for at least 3 hours or up to 12 hours.

When ready to cook, remove the extra salsa from the fridge to allow it to warm up a little closer to room temp. Set the burners on your grill to the highest heat setting, cover, and preheat for at least 10 minutes. Clean and oil the grilling grate. Remove steaks from marinade and wipe off excess. Place directly on hot grill. Cook until charred and crispy, flip them over until the same result is reached, usually about 6-10 minutes total depending on their thickness. Transfer to a cutting board and allow to rest for 5-10 minutes. Slice thinly against the grain into 4-6 inch strips on a diagonal cut and serve immediately with the extra salsa, lime wedges, avocado, onions, cilantro, and tortillas on the side for tacos.

That’s that for another week of food fun. I’ll see you back next week, keep your taste buds happy.

If anyone cares to reach out with any questions or feedback, touch base at fenwaysox10@gmail.com

Covered Bridges at Lake Winni Museum

On Wednesday, July 26 at 7 PM, Kim Varney Chandler will speak on the history and making of New Hampshire’s covered bridges at the Lake Winnipesaukee Museum. Since seating is limited, reservations are requested, by e-mail to lakewinnipesaukeemuseum@gmail.com or by phone at 603-366-5950. This program is free for Lake Winnipesaukee Historical Society members; for non-members, there is a $5 fee.

New Hampshire was once home to over 300 covered bridges, and over sixty remain, most of which are over a century old. Kim Varney Chandler, author of the award-winning new book Covered Bridges of New Hampshire, will give an overview of historic bridges and their makers. Aside from documenting each remaining covered bridge, Chandler’s book provides information about bridgewrights, truss designs, and recent historic preservation efforts to save these iconic structures. This upcoming event will include a book signing by the author, who also provides checklists for those who wish to visit all of the state’s remaining covered bridges.

The Lake Winnipesaukee Historical Society was founded in 1985 with the mission to promote and preserve the history and heritage of the Big Lake and its vicinity. Programs focusing on New Hampshire history are held on Wednesdays during the summer season. Located at 503 Endicott Street North, next to Funspot in the Weirs, the museum is open Wednesdays through Saturdays from 10 AM to 4 PM, now through mid-October.

Through July 31, Capturing Beauty, art exhibit, Wednesday – Friday, 11 a.m. - 4 p.m., Saturday, 11 a.m. - 5 p.m., The Lakes Gallery at Chi-Lin, 135 Eastman Rd., Laconia, 603-556-9384, www.thelakesgallery.com

Through July 31, The Mountains Are Calling, artwork inspired by the mountains, in wood, fiber, glass and more, Meredith League of NH Craftsmen, Rte. 3, 279 DW Highway, Meredith, 603-279-7920, www.meredith.nhcrafts.org

Through Aug. 1, Painting with a Purpose art exhibit, paintings of Marc Bard, lobby of Meredith Village Savings Bank, 24 NH Rte. 25, Meredith, art sale proceeds benefit Meredith Food Pantry, 603-279-7986, https://benjylevine07.wixsite.com/paintingforapurpose

Through Sept. 2, Tiny Treasures, Great Joys, exhibit at Sandwich Historical Society, 10 a.m. - 4 p.m., Thursday - Saturday, Wentworth Exhibit Room and Elisha Marston House Museum, Sandwich Historical Society, 4 Maple St., Center Sandwich, 603-2846269, www.sandwichhistorical.org.

Through Sept. 9, Snoopy and the Red Baron, Wright Museum of WWII, 77 Center St., Wolfeboro, info/tickets: 603-569-1212.

July 22-Aug. 5, Agatha Christie The Stranger, Barnstormers, summer theatre, 104 Main St., Tamworth, 603-323-8500, www.barnstormerstheatre.org

July 24, Chamber Music Concert, 7 p.m., by NH Music Festival, Gilford Community Church, Potter Hill Rd., Gilford, tickets: www.nhmf.org

July 24, Hill Cruise Nights, 6-8 p.m., cruisers, food, music & raffles, Hill General Store, 24 Commerce St., Hill, 603-934-2224.

July 24, Music Night at Castle in the Clouds, performer: Joel Cage, dinner and music on the patio, Castle in the Clouds, Moultonborough, reservations required: www.castleintheclouds.org, 603-476-5900.

July 24, Sleeping Beauty, 10 a.m., by Fairy Tale Theatre, Belknap Mill, 3rd floor, 25 Beacon St. East, downtown Laconia, 603-524-8813.

July 24, Solar Gazing, noon - 4 p.m., free, Castle in the Clouds, 455 Old Mt. Rd., Moultonborough, pre-register suggested: 603-476-5900, www.castleintheclouds.org

July 24, Story Time, 11 - 11:30 a.m., free, Castle in the Clouds, Moultonborough, in partnership with Moultonborough Public Library, reservations: www.castleintheclouds.org, 603-476-5900.

July 24-Aug. 2, Youth & Family Boat Building, 8:30 a.m. - 3:30 p.m., nine day session, NH Boat Museum, info/pre-register: 603-569-4554, www.nhbm.org

July 25, Chamber Music concert, 7 p.m., NH Music Festival, Silver Hall, Plymouth State University, Plymouth tickets: www.nhmf.org

July 25, Music Night at Castle in the Clouds, performer: Sweep the Leg, dinner and music on the patio, Castle in the Clouds, Moultonborough, reservations required: www. castleintheclouds.org, 603-476-5900.

July 25, New England Meetinghouse: Purpose and Heritage, 7 p.m., program at Booster Clubhouse, 99 Main St., Ashland, 603-968-7716, davidruell@gmail.com.

July 25, Patriots from the Barrio, 7 - 8 p.m., Wright Museum of WWII, 77 Center St., Wolfeboro, info/tickets: 603-569-1212.

July 25, Red Barn Speaker Series, Local History at Told Through the Story of Ash Cottage, 41 North Shore Rd., Hebron, Newfound Lake, www.newfoundlake.org, 603-744-8689.

July 25, Special Storytime: Insects with Hillary Behr, 10:30 - 11:30 a.m., Cook Memorial Library, 93 Main St., Tamworth, 603-323-8510.

July 26, Covered Bridges of NH, with speaker Kim Varney Chandler, 7 p.m., Lake Winnipesaukee Historical Society Museum, 503 Endicott St. N., Laconia, reservations requested, 603-366-5950, www.lwhs.us

July 26, Fundraiser for Lakes Region Community Caregivers Opening Reception, 4 - 6 p.m., with special performance by John Davidson, Center Sandwich Fine Craft Gallery, 32 Main St., Center Sandwich, 603-284-6831, www.centersandwich.nhcrafts. org

July 26, Music on the Lawn, 6:30 - 7:30 p.m., White Mountain Ceili Band, Cook Memorial Library, 93 Main St., Tamworth, 603-323-8510.

July 26, Once an Outlaw, 7:30 p.m., Colonial Theater, 609 Main St., Laconia, tickets: 1-800-657-8774, www.coloniallaconia.com

July 26, Polliwogs: Fireflies Light Up the Sky, 10 - 11:30 a.m., for pre-K accompanied by an adult, Prescott Farm Environmental Education Center, 928 White Oaks Road, Laconia, www.prescottfarm.org., pre-registration: 603-366-5695.

July 26, Quilting in the Park, 10 a.m., Rotary Park, Belknap Mill, 25 Beacon St. East, downtown Laconia, 603-524-8813.

July 26-Aug. 2, Weeklong Fundraiser for Interlakes Community Caregivers, kickoff reception on 7/26 from 4 – 6 p.m., League of NH Craftsmen, Center Sandwich Fine Craft Gallery, 32 Main St., Center Sandwich, 603-284-6831, www.centersandwich. nhcrafts.org your guide to what’s happening in NH’s Lakes Region...

July 26, Yoga on the Lawns of Lucknow, 6 - 7 p.m., Castle in the Clouds, Moultonborough, reservations required: www.castleintheclouds.org, 603-476-5900.