Grilling Season

Eric and I grill all the time. Since MN has such teeny tiny summers.. compared to the winters, we want to make the very most of our warmth! This summer, I found a wonderful grilling recipe that I use all the time. Almost every time I have company in fact.. so if you really want to try it, feel free to invite yourself over!

This is an incredibly versatile recipe, the first time I made it, I made it with skirt steak, which is what the original recipe called for. This gets a little spendy for bigger groups, so lately I have been making it with chicken breasts, which is just about as good. It's also very spicy, the rub and the avocado sauce especially.

Spicy [ Insert Meat Here ] with Avocado Dipping Sauce

RUB
2 tsp Kosher salt
(Easy on the salt.. it gets intense. Also, you can use any type of salt if you need to)
1 tsp dry mustard
1 tsp chipotle chile powder (Or ALOT more!)
1/2 tsp ground coriander
1/2 tsp ground cumin
1 tsp cayenne pepper
( I usually double or triple all these spices, I like it flavorful!)

AVOCADO SAUCE
1 English cuke
1 avocado, peeled and pitted
1/4 cup sour cream (optional)
1/4 cup roughly chopped fresh dill
2 Tbsp. fresh lime juice
2 tsp minced jalapeno
1-2 Tbsp minced garlic
1/2-1 tsp kosher salt
1/2 Tbsp Onion Powder
1/2 Tbsp Garlic Powder

In a small bowl mix rub ingredients.


While we are on the subject, for the chipotle chile powder I found this. Normally I'm not much for bottles of premixed seasoning, but this stuff is really great. I use it on everything now.


Next, brush the meat you are using with olive oil and then season thoroughly with the rub. Let stand for at least 30 minutes. Next, cut about three inches from cucumber and coarsely chop, place in food processor with other sauce ingredients and puree until smooth. Garnish with dill and refrigerate until ready to use.


Enjoy your meat and maybe serve it with some wonderful summer berries.

Recipe adapted from a recipe in the June 2010 Better Homes and Gardens, which I receive thanks to my thoughtful Dad.