Use Outdoor Heaters While Enjoying These South of the Border Inspired Patio Meals
Few things compare to eating outdoors with friends and family. The seasons are changing but that doesn't mean that you are forced to eat only inside or limit your menu. For those fortunate enough to have a patio, consider outdoor heaters such as an infrared or propane patio heater that way you are able to stay comfortable to fully enjoy the experience. As far as recipes to spice things up, as the weather cools down, here are some excellent south of the border inspired recipes for any appetite.
Chipotle Crusted Pork Tenderloin
Makes 6 servings. Prep time: 15 minutes. Cook time: 20 minutes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 tablespoons chipotle chile powder
- 1 ?? teaspoons salt
- 4 tablespoons brown sugar
- 2 (3/4 lbs) pork tenderloins
- Preheat grill for medium-high heat.
- In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
- Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.
Barbeque Seitan and Black Bean Burritos
Vegetarians rejoice! Here we have a flavor packed meal just for you. For those not familiar with seitan, it's gluten the main protein in wheat. Primarily used in Far Eastern cuisines as an alternative to tofu and a substitute for meat, seitan can be used in all manner of dishes.
Makes 10 burritos. Prep time: 30 minutes. Cook time: 40 minutes
- 3 tablespoons olive oil
- 1 small yellow onion, chopped
- 5 green onions, chopped
- 2 cloves garlic, minced
- 2 habanero peppers, seeded and minced
- 1 red bell pepper, chopped
- 1 ?? (8 oz.) packages seitan
- 1 (15 oz) can black beans, rinsed and drained
- 1 (16 oz) can diced tomatoes
- 3 cups cooked white rice
- 3 tablespoons chopped fresh cilantro
- 1 (18 oz.) bottle barbecue sauce
- 10 (10") flour tortillas
- In a large saucepan (wok pans also work well) heat oil over medium-high and saute yellow onion, green onions, garlic, habanero, and bell pepper until onions become translucent. Add seitan and saute another 5 minutes. Add black beans and tomatoes. Heat through.
- In a medium size mixing bowl combine heated mixture with cooked rice, cilantro, and 1 cup barbecue sauce.
- Lay tortillas on flat surface. Spoon about 3/4 cup of filling onto each tortilla's center. Wrap tortilla so that mixture is captured on the inside.
- 4. In a casserole dish pour barbecue sauce to coat the dish's bottom. Place burritos in dish and pour more barbecue sauce on top of them. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 minutes.
Chile-rubbed Shrimp Tacos with Avocado Corn Salsa
Rounding out our final recipe involves the sea's bounty.
Makes 4 servings Prep time 1 hour Cook time: 20 minutes
- 16 jumbo shrimp (about 1 1/2 pounds), peeled and deveined
- 1 tablespoon ancho chile powder
- 1 1/2 teaspoons garlic salt
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 4 soft corn tortillas
- 1 ripe avocado, cut into 1/4-inch dice
- 2 to 3 tablespoons fresh lime juice
- 1 ripe red tomato, seeded and cut into 1/4-inch dice
- 1 ear sweet corn, shucked
- 1 scallion, both white and green parts, trimmed and finely chopped
- 1 to 2 jalapeno peppers or serrano peppers, seeded and minced (for a hotter salsa, leave the seeds in)
- 1/4 cup chopped fresh cilantro
- Coarse salt (kosher or sea) and freshly ground black pepper
- Rinse the shrimp under cold running water, then blot them dry with paper towels.
- Place the chile powder, garlic salt, coriander, oregano, cumin, and pepper in a mixing bowl and whisk to mix. Add the shrimp and toss to coat. Stir in the olive oil. Let the shrimp marinate in the refrigerator, covered, for 30 minutes to 1 hour.
- Cook the shrimp. Using a grill pan, place the grill pan on the stove and preheat it to high over medium heat. When the grill pan is hot, a drop of water will skitter in the pan. When ready to cook, lightly oil the ridges of the grill pan. Place the marinated shrimp in the hot grill pan. They will be done after cooking 1 to 3 minutes per side. When done the shrimp will turn pinkish white and will feel firm to the touch.
- Preheat oven to 300 degrees and wrap the corn tortillas in foil.
- Meanwhile, make the avocado and corn salsa: place the avocado in the bottom of a nonreactive mixing bowl and gently toss it with 2 tablespoons of the lime juice. Spoon the tomato on top of the avocado. Cut the kernels off the corn. Add the corn kernels to the mixing bowl. The salsa can be prepared to this stage up to 2 hours ahead. Refrigerate and cover.
- About 15 minutes before serving, place the foil-wrapped tortillas in the oven to warm.
- Just before serving, add the jalapeno(s) and cilantro to the salsa mixing bowl and gently toss to mix. Taste for seasoning, adding more lime juice as necessary and season with salt and pepper to taste; the salsa should be highly seasoned.
- On each plate, place one warm tortilla and top with 4 shrimp and desired amount of salsa.
Hopefully with these delectable recipes added to your repertoire you will have motivation to use that great back yard or patio even as the weather changes. If it starts to get cold, bundle up or turn on an outdoor heater so that you, your family and guests can all be comfortable and enjoy your cuisine to its fullest!