SW Surf and Turf

We got a little break with the heat, so Bob and I decided to barbecue again. It's still hot and humid, but at least it's overcast and the El Paso sun isn't blaring down on us. We're used to the sun, this is the Sun City after all. But our backyard faces west in direct line of the setting sun. We have no shelter or shade. The heat is one thing, but we El Pasoans are used to dry heat. With the so-called monsoon season upon us, we almost can't even breathe unless we've got the fan blowing and the swamp cooler on full blast. No dessert this time, not unless you consider the watermelon margaritas dessert! Enjoy.
Southwestern Surf 'n Turf
1 pound Sirloin
1 pound shrimp, shelled and deveined (leave tails in tact)
1 Bell Pepper
1 large Onion
Enough rice for four servings

This is the basic recipe. Cut sirloin into bit-sized pieces. Cut bell peppers and onion into slices that will fit on to a skewer. Place all ingredients on to the skewers, any order will do. I like onion so I put the onion slices two to one over the bell pepper. Prepare your barbeque grill, I get mine up to about 300 degrees. Put the skewers on the grill and cover for five minutes. Turn the kabobs and cook, covered, another five minutes. With kabobs now uncovered, put Bob's BBQ sauce on with a brush. I like to put it on each side twice, grilling for two minutes after each brushing. Remove from grill and place over rice.

You can add or delete kabob ingredients as you please. Use mushrooms, tomatoes, thin cuts of potato or whatever you like. The nice thing is that each family member can add or delete ingredients to taste on their individual kabobs. Also, use whatever rice you like. Make fried rice, regular white rice or any packaged rice product you like. Nothing is wrong, nothing is right, just so you like it!

Bob's BBQ Sauce
1 medium onion, finely chopped
2 jalapeños, minced
¾ cup tomato sauce
¼ cup ketchup
3 tablespoons brown sugar
3 tablespoons Worcestershire sauce
½ tablespoon vinegar
½ tablespoon apple cider
¼ cup water
Dash of pepper
3 tablespoons pineapple juice
1 tablespoon pineapple bits
Juice from ½ a lemon
2 teaspoons mustard
1 tablespoon honey
1 tablespoon unsalted butter

Sauté onion in unsalted butter until soft but not brown, about 5 minutes on low medium heat. Add remaining ingredients one at a time, mixing well after each addition. Simmer on low heat for 20 minutes. Prepare the night before barbecue and allow to thicken overnight in refrigerator.

Watermelon Margaritas
3 tablespoons coarse salt
1 lime wedge
1-cup watermelon puree*
2 tablespoons fresh lime juice
1/2 cup tequila
2 tablespoons orange-flavored liqueur
1 cup ice

Chill a margarita glass in the freezer for 30 minutes. Place the coarse salt in a shallow dish or saucer. Wet the rim of the glass with a lime wedge and dip the glass into the salt, coating the top edge. In a cocktail shaker, combine watermelon puree, lime juice, tequila, orange-flavored liqueur, and ice. Shake until frothy and well chilled, at least 1 minute. Strain into the prepared glass and garnish with a lime wedge.

* To make the watermelon puree, remove seeds from fresh watermelon and cut into large chunks. Place in a blender and process until smooth and well pureed.
(c)2008
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Mexican Word of the Day: Injure
Me and my homies were playing poker and
When I won, I yelled in-jure face