Eating Under the Stars
Summer is a prime time to gather with family and friends, fire up the barbecue or campfire, cook up some exciting dishes to tantalize the taste-buds, and turn those summer nights into perfection. Outdoor chefs will be pleased to know that the McKinley Beach community will feature cooking areas along the beachfront, allowing you to cook in the sun or under the stars.
Outdoor cooking enthusiast and McKinley Beach Facebook Fan, Michelle Cutteridge has been cooking outdoors for a while now and has amassed some amazing recipes! She was kind enough to share one of her outdoor masterpieces with us:
Open fire Fajitas (Serves 2)
– Chicken or Beef sliced thin (around 2lbs)
– 1 Onion, sliced thin
– Green onions diced
– 1 – 2 Jalapeno peppers
– 3-4 Red and yellow peppers
– Salsa – your own made fresh or bought, whichever you prefer
– Sour cream
– 4 Cups of Grated cheese
– Large flat soft taco wraps
– Cooking oil
– Salt (to taste)
– Two large cast-iron frying pans
– A nice fire with lots of coals
– And don’t forget the glove to handle the pans!
1) Put both pans over the coals, keep one pan slightly cooler at first as you won’t use it right away but you want it to be warm. When one pan is hot add some oil to coat, toss in your chosen meat until it has a very nice sear, add in your onions and peppers. Don’t over-stir or you will not get a nice caramelization happening. That only takes a few minutes.
2) Toss in a little salsa, just to barely coat, and the green onions, a quick stir and heat through and the filling is done. Set aside on a hot plate.
3) With the other pan don’t add oil, keep it dry. Toss in a wrap. What you want to do is lightly toast the side then flip to toast the other side. Depending on how many you want to make these will be the tops. For the bottom, toast just the one side. Flip, place the shredded cheese down first to cover the piece, then cover with the filling, place a top you have already made over the filling layer and press down gently. As soon as the cheese is melted it’s ready, which only takes a minute or so (depends on the fire) Make sure the Fajita is loose in the pan then take the serving plate, place it over the pan and flip dinner onto your serving plate.
4) Cut and serve with the sour cream and some more salsa. I usually just have a bunch of fresh watermelon and other fruits for dessert.
For an additional treat and a new take on roasted marshmallows we also suggest you try Toasted Marshmallow Shot Glasses. Tasty with chocolate milk or flavored liqueur, you can find the full instructions on how to make them at The Watering Mouth.
Now that the end of summer is drawing near, make sure you get out there and take full advantage of what’s left of the outdoor cooking season!
Post image courtesy of https://socalfishwish.wordpress.com/