¡Olé, Olé!

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Just because Labor Day is the “official” end of summer, it doesn’t mean you have to put away the grill. These recipes were inspired by one of my favorite NYC taco spots Tacombi, which you last saw in this post. I was craving their tacos and decided to whip up my own version along with their famous Corn in a Cup.

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Corn in a Cup

  • 4 ears of corn
  • Queso Fresco
  • 2 limes
  • 1 tbsp chili powder
  • 1/2 cup mayo
  • 1/2 cup sour cream

Throw the corn on the grill following this recipe. Cut the corn off the cobs, add the mayo and sour cream, and mix together in a bowl. Add some lime juice and scoop into the cups. Add a dollop of the sour cream/mayo mixture on top, squeeze some more lime juice, and sprinkle with chili powder. Crumble the Queso Fresco to top it off.

*If you want to make the Mexican Street Corn version, leave the corn on the cob when you’re done grilling. Mix the mayo with chili powder (eliminate the sour cream for this version) and spread onto the cob with a brush. Throw back on the grill for a few minutes. Add a bit more chili powder and roll in Queso Fresco before serving.

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Pineapple Pork Tacos

  • 1 lb pork tenderloin
  • 1 pineapple
  • 1 bag of cole slaw mix
  • 2 limes
  • Corn tortillas
  • Queso Fresco
  • Handful of cilantro
  • Teriyaki sauce

Marinate the pork in teriyaki sauce for a few hours before you cook. Saute the pork on the stove or throw on the grill. Slice up the pineapple and grill. I love cabbage on tacos but instead of buying a full head of cabbage, I use a bag of cole slaw mix that has a combination of white and red cabbage. To build the tacos, add the pork, grilled pineapple, cabbage, crumbled Queso Fresco, a few pieces of cilantro, and squeeze a lime over the top. Drizzle with the sour cream sauce (recipe below).

Cilantro Sour Cream Sauce

I don’t like to measure a whole lot when making a sauce. I think it’s more fun to taste as you go. For this sauce, I throw everything in the food processor. Small container of sour cream, fresh garlic, cilantro, green onions, a dash of milk (to thin the sauce), and salt & pepper.

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Fruit Tart

Ever since visiting Paris when I was 18, I have always been fascinated by miniature French pastries. The little fruit tarts always appealed to me the most…something about the dainty fruit underneath the shiny glaze made them almost too pretty to eat. I was hosting my now sister-in-law’s bachelorette party and decided to make this full size Fruit Tart. I mean, what screams “bachelorette” more than this classy dessert? Hah, kidding of course….but it sure went well with our neverending glasses of wine and the girls seemed to gobble it up!