Fajitas On The Grill

INGREDIENTS

INSTRUCTIONS

Here is a grand mixed fajitaparrilla ("grill"~skirt steak, lobster,
chicken, and shrimp--a real party. On simpler occasions we halve the
marinade and use just one or two of the main components. Two practical
notes: The live lobsters can be replaced with 4 defrosted frozen
lobster tails, slightly undercooked according to the directions on  the
package. And, although some grill manufacturers warn against  heavy
basting, Park has always just dumped all the remaining marinade  over
the fajitas on the grill (the fuming cloud of steam and smoke is  full
of flavor) and he reports it has not harmed his grill.  Bring a very
large pot of water to a boil. Stir in 2 tablespoons  salt, add the
lobsters, and cook them, stirring once or twice, for 10  minutes. The
lobsters' tails, when straightened, should snap back in  place, and the
lobster meat should be almost fully cooked. Cool the  lobsters to room
temperature in a colander. Crack open the claws and  body shell and
remove the lobster meat in pieces as large as  possible. The lobsters
can be cooked up to 1 day in advance. Wrap the  meat and refrigerate
it. In a food processor, working in batches if  necessary, puree
together the salsa, red onions, cilantro, jalapenos,  tequila, lime
juice, and 1 teaspoon salt. Stir in the beer. In two or  three shallow
nonreactive dishes, combine the lobster meat, skirt  steaks, chicken
breasts, and shrimp with the marinade. Cover and let  them stand at
room temperature, stirring once or twice, for 2 hours.  Thread the
shrimp on skewers.  Preheat a gas grill (medium-high) or light a
charcoal fire and let it  burn down until the coals are evenly white.
Position the rack about 6  inches from the heat source. Lay the skirt
steaks on the grill and  spoon half the will be steam and smoke), and
cover the grill. Cook  another 7 minutes,turning the chicken breasts,
lobster meat, and  shrimp at the halfway point,  Transfer the steaks
and chicken breasts to a cutting board, tent them  with foil, and let
them rest 10 minutes. Keep the shrimp warm. Slice  the lobster nd serve
immediately, accompanied by the warmed  tortillas, pico de gallo, and
guacamole.  From the "El Paso Chili Company's Texas Border Cookbook" by
Park and  Norma Kerr.  AT986@FREENET.CARLETON.CA  (WARD TOMLINSON)
REC.FOOD.RECIPES  From rec.food.cooking archives.  Downloaded from
Glen's MM Recipe  Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Some minds are like concrete, thy’re roughly mixed up and permanently set.”