OK, so the weather really hasn't been in our favor lately. But once it does hit the 90s, and we're out again in our flip-flops battling the inevitable East Coast humidity, it'll be time to hit the grill. Here are some summer barbecue tips (with a Latin edge) from the chef who provided us the recipe for mango-glazed salmon earlier this week.
1) Rather than using the typical salt or vinegar to tenderize meat, try citrus. Add juices--sour orange or lime--to the meat at least 30 minutes (and up to 24 hours) prior to grilling.
2) Use chimichurri as a sauce or marinade for a Latin twist. The popular condiment is used on meats in South America and consists of parsley, garlic, oregano, olive oil, black pepper, and red-pepper flakes.
3) Getting bored of chicken and pork? Mojo--a mixture of olive oil, fresh garlic, and sour orange--is a Cuban staple that goes well with both. The sauce is easy to make, and marinating the white meats in it adds juiciness and brings out flavor.More »