Recipe Swap...

Jay shares a recipe or two!
Since you all have been kind enough to share your recipes with me over the past few years, it's time for me to pony up and share a couple of mine. Being from SoCal, I've developed a flair for the Southwest, so here are a couple recipes that I'll be grilling each week to share with you a taste of my home.

Grill On...
Jay "The Tailgate Guy"

Southwest Grilled Avocados
Cumin-Lime Rubbed Flat Iron Steaks

Have recipes to share with everyone? Looking for some? Below are a few recipes to take your next Gate over the top. Or click here to submit yours and steal everyone else's. C'mon, man up and grill!

Beef, Its What's for Dinner and more!

Grilled Avocados, are you nuts?

Cumin-Lime Rubbed Flat Iron Steaks
4 8oz. beef shoulder top blade (flat iron) steaks
Salt and ground black pepper

Rub:
2 tbsp ground cumin
3 large cloves garlic, minced
2 tsp brown sugar
1 teaspoon freshly grated lime peel
1 teaspoon ground red pepper

Combine rub ingredients; press rub evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes for medium rare to medium doneness, turning occasionally. Season steaks with salt and pepper as desired. Can be served with grilled corn.

Spicy Lemon Pesto Flat Iron Steaks
4 6-8 oz. flat iron steaks
3 cloves garlic, minced
1/3 cup prepared basil pesto sauce
1 tsp lemon juice
2 tsp zest of lemon
1/2 tsp red pepper, crushed

Heat grill to medium heat. Combine pesto ingredients in small bowl and set aside. Rub garlic on steaks and grill 10 to 14 minutes for medium doneness, turning once. Top steaks with pesto and garnish with lemon peel.

Southwest Grilled Avocados
4 Hass Avocados, halved
2 tbsp lemon juice
2 tbsp Extra Virgin Olive Oil
1 bag blue corn chips

Jay's Famous Corn Salsa:
8 oz Gold & White corn, strained
8 oz black beans, strained
1 medium tomato, diced
1 medium white onion, diced
1 tbsp ground cumin
1 tbsp chili powder
1 tbsp cilantro, finely chopped

Heat grill to medium-high heat & combine salsa ingredients in a bowl, set aside. Remove seeds from avocados & brush first with lemon juice, then extra virgin olive oil. Place avocados skin side down on grill for 2 minutes, turn & grill for 2 more minutes. With a spatula, carefully remove avocados from grill & spoon salsa into seed pits. Stick a chip in avocado and serve.

Grilled Sausage and Hass Avocado Sandwiches

Ingredients

1/2 large red onion, sliced into 1/2-inch thick rounds
1 Tbsp. olive oil
4 sandwich-size, pre-cooked sausage links (any type), split lengthwise
4 French rolls, cut in half lengthwise
1 large, ripe Hass avocado
2 lemons, juiced
Spicy Chipotle Honey Mustard Sauce (recipe follows)

Instructions
1. Brush onion slices with olive oil and grill over medium-hot coals 4 to 5 minutes per side or until soft and cooked through. Remove from grill. Once the onions have cooled, break up the rings. Set aside.
2. Grill sausage links over medium-hot coals until browned on each side, about
5 minutes.
3. At the same time, place the split rolls, cut side down, directly on the grill to toast.
4. Cut avocado in half, remove seed. Cut each half into four thick slices and remove peel. Place in shallow bowl and pour on lemon juice.
5. To assemble sandwich: Generously spread both sides of roll with Spicy Chipotle Honey Mustard Sauce. Place grilled sausage on the roll and top with two Hass avocado slices and grilled onions.
6. Wrap in sandwich paper and serve.

Spicy Chipotle Honey Mustard Sauce
(Makes enough for four sandwiches)

Ingredients

1 cup prepared honey mustard
1 or more canned Chipotle peppers in Adobo sauce, mashed (number of peppers determined by the level of spiciness desired)

Instructions
1. In a medium bowl, combine honey mustard and mashed Chipotle pepper(s) to make sauce. Stir until mixed well.