Last Friday night, we held a virtual Studio-To-Table cooking class featuring our Clay Coyote Grill Basket. We made grilled salsa, grilled fajitas, and grilled pineapple shortcake. Missed it? Watch the recorded video.
Virtual Grilling Night Ingredients
Guacamole
2-3 Avocados
1 Tomato, Diced
Onion, Diced
Jalapeno, Diced
Cilantro, Chopped
1 Garlic Clove, Minced
Squeeze of Lime
Salt & Pepper, to Taste
Tortilla Chips
Grilled Salsa
2 Tomatos, Quartered
Onion, Quartered
Jalapeno, Halved
1-2 Garlic Cloves
Cilantro
More Tortilla Chips
Chicken Fajitas
2 Chicken Breasts, Sliced Thin
1 Medium Onion, Sliced Thin
1 Jalapeno, Sliced Thin
3 Green, Red, Yellow Pepper, Sliced Thin
2 Tablespoons Penzeys’ Fajita Spice
(a Blend of Salt, Black Pepper, Paprika, Turkish Oregano,
Cayenne Pepper, Garlic, Celery, Mexican Oregano, Basil, Nutmeg,
Cumin, Marjoram, Thyme and Rosemary.)
Fajita Bar Toppings
Hot Sauce
Sour Cream
Cheeses
Local Fresh Tortillas
Grilled Pineapple Shortcake
Pineapple, Sliced
Angel Food Cake
Whipped Cream
