Hola Wine Country con Sabor! amigos…for more info on today’s and future guests, events and chismes around wine country and el mundo visit the show’s superpadre blog at www.vinoconvida.blogspot.com. - Sandra
SHRIMP TACOS with POBLANO-AVOCADO SALSA
Prep time: 20 minutes
Grilling time: 13 to 17 minutes
Salsa
|
1 |
ear corn, husked | |
| 6 | scallions, white and light green parts only | |
| Extra virgin olive oil | ||
| 1 | medium poblano chile | |
| 1 | cup cherry tomatoes, cut into 1/4-inch dice | |
| 1 | Hass avocado, cut into 1/4-inch dice | |
| 1 | tablespoon finely chopped fresh cilantro | |
| 1 | tablespoon fresh lime juice | |
| 1 | teaspoon minced garlic | |
| 1/2 | teaspoon kosher salt, divided | |
| 1/2 | teaspoon freshly ground black pepper, divided | |
| Tacos | ||
| 32 | large shrimp, about 1-1/2 pounds, peeled and deveined | |
| 2 | tablespoons extra-virgin olive oil | |
| 1/4 | teaspoon kosher salt | |
| 1/4 | teaspoon freshly ground black pepper | |
| 8 | flour tortillas (8 inches) |
1. To make the salsa: Brush or spray the corn and scallions all over with oil. Grill the corn until browned in spots and tender, the scallions until lightly marked, and the chile until blackened and blistered in spots, over Direct Medium heat, turning occasionally. The corn and chile will take 10 to 12 minutes and the scallions will take 3 to 4 minutes. Trim the root ends off the scallions; finely chop the remaining parts and put them in a medium bowl. Cut the kernels off the corn and add them to the bowl. When cool enough to handle, peel off the loosened bits of skin from the chile and discard along with the stem; finely chop the remaining parts of the chile and add to the bowl. Add the remaining salsa ingredients, including 1/4 teaspoon salt and 1/4 teaspoon pepper. Drizzle 1 tablespoon of olive oil into the bowl and mix thoroughly.
2. Brush or spray the shrimp all over with the oil and season with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill over Direct High heat until the shrimp are firm to the touch and just turning opaque in the center, 2 to 4 minutes, turning once. Grill the tortillas over Direct Medium heat until warm, 30 to 60 seconds, turning once. Fill the tortillas with salsa and shrimp. Serve warm.
Makes 4 servings (8 tacos)
© 2005 Weber-Stephen Products Co. Recipe from Weber’s Real Grilling™. Used with permission.
CILANTRO PESTO CHICKEN TENDERS
Prep time: 10 minutes
Marinating time: 2 hours
Grilling time: 6 to 8 minutes
Marinade
2 tablespoons coarsely chopped walnuts
2 medium garlic cloves
1-1/2 cups loosely packed fresh cilantro leaves and tender stems
1/2 cup loosely packed fresh Italian parsley leaves and tender stems
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra virgin olive oil
2 pounds chicken breast tenders
1 lime, cut into wedges
1. To make the marinade: In a food processor, finely chop the walnuts and garlic. Scrape down the sides of the bowl. Add the cilantro, parsley, salt, and pepper and process until finely chopped. With the motor running, slowly add the oil to create a smooth puree.
2. Place the chicken in a large, resealable plastic bag and add the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 2 hours.
3. Remove the chicken from the bag and thread onto skewers. Grill over Direct High heat until the meat is firm and the juices run clear, 6 to 8 minutes, turning once. Serve warm with the lime wedges.
Makes 4 to 6 servings
© 2005 Weber-Stephen Products Co. Recipe from Weber’s Real Grilling™. Used with permission.
Antonio Aguilar Passes Away 
Rodri Rodriguez, founder of Los Angeles’ Mariachi USA, one of the largest mariachi festivals in the US, calls Sandra to discuss this week’s passing of Antonio Aguilar. Noted as one of the pioneers of modern Mariachi music in the US, he’s the Mexican cultural ambassador and his music represented all the beauty of Mexican heritage. Rodri also tells us how the recent news will impact this weekend’s 18th Annual Mariachi USA Festival at the Hollywood Bowl. I’ll play his music throughout the show.
LATIN BBQ
Gas or Charcoal? Carne Asada or Tri-Tip? Get out your aprons as John Medina from Weber -Stephen Products Co (makers of those fabulous grills!) shares some insider secrets to what makes the best BBQ - Latin style! Learn how to shop for your grill, maintain your culinary equipment and get ready to write down some recipes compliments of Weber-Stephen Products Co. Recipe from Weber’s Real Grilling™. You can try them out this weekend while playing music from the late, great “El Charro de Mexico”! Or send in your own recipes to Weber’s “Unete a la Onda Latina” contest! Learn more at www.weber.com! Or check out my “Show Recipes” blog for all the food, wine and delicacies discussed on the show!
TOP CHEF: Miami
We’ll also chat about Top Chef: Miami - It’s getting caliente in the kitchen as Brian won top honors in Wednesday night’s competition with his “Chino Latino” BBQ dish! Last night it was all about GRILLING and upscale BBQ. Brian blew everyone away with his Corvina Seabass, Scallops, Shrimp Sausage with Jicama Slow, Sweet Chili glaze and Asian Chimichurri. Get the recipe at Top Chef: Miami on Bravo.
The show featured the origins of Sotol as we talked to Suzet Hunt from House of Chihuahua, one of the premier, heritage Sotol producers of Mexico. Originating in Northern Mexico, Sotol is a distilled spirits cousin of Tequila and Mezcal. And it’s quickly gaining a following in the U.S. For more info on Sotol visit: www.sotol.com
On June 15, Marco Antonio Solis was in Santa Rosa, Carlos Mencia was at Konocti and Chayanne was in Sacramento’s Arco Arena, oh my! Talk about the three amigos!
Played throughout the show was musica from Putumayo’s soon to-be-released CD, Latin Jazz. All the greats are represented, Machito, Tito Puento, Chico Alvarez and more. Wine Country con Sabor listeners got an early sound check on the CD since it won’t be released until June 28! Check out the CD at Putumayo/Latin Jazz.
Comedy Central’s Carlos Mencia joins Sandra to chat about his upcoming Konocti Harbor Resort show on June 15 and hit TV show “Mind of Mencia.” Find out why his family keeps calling him!
Pack your bags! Travel Channel’s Samantha Brown give us advice on travel to Latin America. She’ll also share her experiences in Nicaragua, Panama and Uruguay while filming her latest TC series “Passport to Latin America” set to air June 6 through the summer!
During the show we’ll play the latest music from Spain’s Ojos de Brujo, a band with hip-hop/flamenco edge! Their new CD, Techari, is muy caliente!
I’m so excited about this week’s show! It’s all about Food and Art. Tomorrow Freddy Rodriguez & Danny Trejo will be on the show. Both are in Robert Rodriguez’ new film GRINDHOUSE, the fun new double feature with Quinten Tarantino. We’ll also have Chef Miguel Ravago from Fonda San Miguel Restaurant. He will talk to us about the restaurant’s extensive art collection.