Thursday Night Menu: Let’s Grill

I had some chipotle peppers left over from the Baby Back Ribs with Citrus Glaze last week, so I thought I’d pull this marinade out for this Thursday’s menu. Since it’s a 3-day holiday for many, I figured grilling would be a safe bet. I love 4th of July, that and Thanksgiving are my favorite holidays. Time to break out 1776, do some grilling, have a picnic and enjoy the fireworks. Really, what’s not to love? All week long I’ve been posting 4th of July recipes, so check them out if you’re looking for ideas. I’ll be making the Drunken Chicken Appetizers for sure (and I’m pretty sure I’m soaking more than the skewers in bourbon). What plans do you have for the holiday?

On the board tonight:

  1. Adobo Sirloin
  2. Garlic Roasted Potatoes
  3. Cucumber & Zucchini Spears tossed with Italian dressing
  4. Summer Fruit w/Mint

Adobo Sirloin (marinate overnight)

  • 4 oz chipotle peppers in adobo sauce
  • 1 to 2 tbsp chili powder
  • 1 tsp crushed garlic
  • 1 cup cilantro (not packed – about ½ bunch)
  • ½ cup orange juice concentrate
  • ½ cup water
  • ½ tsp salt
  • 1 lb (or more) sirloin, cut into 4 pieces

zip-lock bag

In a blender, mix together all ingredients, except sirloin, and puree. Add to zip-lock bag with sirloin and marinate overnight (do not freeze). Remove steak from marinade, grill for 3 to 5 minutes each side for rare, basting with marinade.

Garlic Roasted Potatoes

  • 4 large potatoes, well scrubbed
  • 1 tbsp olive oil
  • 1 tbsp butter, melted
  • 2 tsp crushed garlic

Cut each potato into 4 wedges. Combine oil, melted butter and garlic. Dredge potatoes in mixture and place on either baking sheet and bake at 425° for 15-20 minutes, turning frequently or put in vegetable basket, grill for 15 to 20 minutes, turning frequently until potatoes are tender.

Summer Fruit w/Mint

  • 1 ¼ cups white grape juice
  • ¼ cup sugar
  • 1/2 ripe cantaloupe, seeded, cut into 3/4-inch cubes
  • 8 oz fresh strawberries, quartered
  • 1 cup seedless green grapes, halved
  • 1 tablespoon chopped fresh mint leaves
  • 2 oz chopped walnuts

bowl & saucepan

Heat grape juice & sugar in saucepan until sugar is dissolved. Add fruit, mint & nuts to bowl, pour warm mixture over and toss. Refrigerate for 30 minutes before serving.

Menu serves 4

Shopping List:

  • 2 cucumbers
  • 2 small zucchini
  • Italian dressing (or other favorite)
  • 4 oz chipotle peppers in adobo sauce
  • 1 bunch cilantro
  • 6 oz can orange juice concentrate
  • 1 lb (or more) sirloin
  • 4 large potatoes
  • 16 oz white grape juice
  • 1/2 ripe cantaloupe
  • 8 oz fresh strawberries
  • 1 cup seedless green grapes
  • Fresh mint leaves
  • 2 oz chopped walnuts

Also: chili powder, crushed garlic, olive oil, salt, pepper, sugar, butter

3 thoughts on “Thursday Night Menu: Let’s Grill

  1. Pingback: Balloon Juice » Blog Archive » Thursday Night Open Thread

  2. Today I went out and found the chipotle peppers in adobo sauce, made the marinade and got the beef soaking for tomorrow. The marinade tastes awesome, and can tell this is going to be a great one. Looking forward to also using it with shrimp.



  3. Oh, Mr. Whipple, I’m so glad you like it! Thanks for popping over. I’m soaking chicken in bourbon right now for the Drunken Chicken appetizers….mmmmm.


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