Shrimp Diablo

Yesterday was a beautiful day. Not only due to the wonderful weather we had, but for the sure fact that family members decided to spend, for the most part, the entire day at our house. Grandma and Grandpa took all of the grandkids to a couple of parks, and out to lunch. What a relief and great feeling that was! My sister-n-law decided to organize a few closet spaces that really need help (game closet, kids closets), and my wife decided to finish some painting.

Mexican Shrimp Diablo Recipe

Me, you ask? What did I do? Besides teaching my nephew how to ride a bike for the first time, I decided to make a great meal for the family. Due to the beautiful weather, grilling was in order.

I already had a couple of skirt steaks marinating for my carne asada, and all of the fixings, but I wanted to turn it up a bit, and do a steak and shrimp grill. As I was already leaning heavily on Mexican dishes, I decided to do a Shrimp Diablo marinade, but instead of serving over rice, I was going to put them onto skewers, then grill them, serving them as tacos.


  • 2 jalapeno peppers, seeds removed
  • 2 Guajillo chiles, boiled for about 25 minutes
  • 1 small white onion, chopped
  • 4 cloves garlic, peeled, and rough chopped
  • 2 large Roma tomatoes
  • Handful of fresh cilantro
  • 2 tablespoons olive oil
  • Extra Large Shrimp (16/20), tail on, deveined, roughly 20, or more depending on your party
  • Pinch of salt (to taste)
  • Pinch of pepper (to taste)

To a blender, add in all of the ingredients, except the shrimps. Blend really well until you have a nice puree. To a large bowl, add the cleaned shrimps, and pour over the sauce. Let this marinate for at least 4 hours. The longer the better.

If you are using wooden skewers, soak them in water for at least 30 minutes. I have some nice metal skewers that I use, so I placed about 6 shrimps on each skewer. Reserve the marinade and add to a pan.

Preheat your gril to medium-high heat. With some tongs and oiled paper towel, lube your grill grates. Heat a small pan, and add the reserved marinade. Bring to a boil, and simmer for about 5 minutes. You can use this as a a sauce for the tacos.

Add the skewers and cook a few minutes per side. the goal with cooking any shrimp is to never overcook them. Turn over and cook an additional couple of minutes. Once they are a opaque throughout, you are good to go. You can serve these on the side, or fold them up in some nice flour tortillas.

The Shrimp Diablo has a killer flavor. Not really to instense with heat, so don’t be scared of the the name!

Mexican Corn

As we all know, summer is here, and one thing that I truly love to eat during this season is corn on the cob. I have written about corn in the past, however my colleague just reminded me of what she calls “Mexican Corn”. Thanks to Kate, this recipe was made this past weekend.

Grilled Mexican Corn with Mayonnaise and Cheese

As noted, while living in Dallas, Texas, corn vendors would sell a few varieties of corn on the cob, and the Mexican corn recipe below was one of them. I steered away from Kate’s just lightly as I used Parmesan cheese rather than queso fresco, and chili powder rather than cayenne pepper.


  • Fresh corn on the cob, husk on, but ends trimmed and soaked in water for 2-4 hours
  • 1 cup of mayonnaise, the good stuff, nothing light
  • Chili Powder
  • Cotija Cheese, or Parmesan Cheese
  • Fresh Limes, quartered

Kate suggests cleaning the corn, removing the husks, boiling for 7-10 minutes, then caramelizing the corn on the grill, however I really love cooking my corn, husk on, on the grill, so that is where I went with this recipe. Cook on the grill for roughly 20-30 minutes, turning quarterly every few minutes or so. The water from the soaking builds enough moisture within the husk to perform a steam bath for the corn.

Once the corn is cooked, let the corn cool for a few minutes, then peel the husk down, twist, and place them back on the grill to let the corn caramelize, roughly 5-7 minutes, on direct heat. While this is going on, get your mayonnaise ready, the cheese, and the seasoning. When the corn is done, plate them up and allow your family to lather on the mayonnaise, sprinkle with cheese, and season with the chili powder. Trust me on this one, it is delicious.

Jerk Chicken

Jerk ChickenLast week I had a craving for something really spicy, and not inspired by asian cuisine. My brain flipped through all the recipes in my head, when suddenly, jerk chicken appeared. The spicy scotch bonnet peppers, cinnamon, thyme, and garlic were only some of the spices that make this dish truly sing. Letting the chicken pieces marinade overnight is a key, alongside slow cooking on the grill. Trust me on this one, if you are looking for chicken with a spicy, but amazing spicy bite, then this dish is for you.


  • Whole chicken, cut up in pieces (wings, thighs, drummies, breasts)
  • 2 scotch bonnet peppers, seeded and finely chopped (these pack a punch, go with one if you do not want it that hot)
  • 1 tbs dried thyme
  • 4 cloves of garlic, minced
  • 2 tbs sugar
  • juice of one lime
  • 1 tsp cinnamon
  • 1 tsp cayenne pepper
  • 1 tbs fresh ground pepper
  • 2 green onions, chopped
  • 1 large onion, diced
  • 1/4 cup olive oil
  • 1/2 cup of white vinegar

In a large bowl, add the all of your dry ingredients, garlic, and onion. Mix well. Then, with a whisk, begin to slowly whisk in all of your wet ingredients. This forms a wet paste for your marinade. Reserve a bit for using after the grilling process. Marinade overnight if possible, or at least two hours. Heat your grill and cook on medium-low for roughly one hour, basting the chicken with the remaining marinade to build a crust to the chicken. Cook for roughly one hour, or until the chicken is fully cooked. Serve with a bit of the reserved marinade with your chicken.

I served mine with sweet corn on the cob with cilantro and lime butter, and coleslaw. Enjoy.

Pancit Bihon

Another simple dish that is easy to make is Pancit Bihon. This is another recipe my wife shared with me, and I have tweaked to make it my own.

Pancit Bihon Recipe

Pancit is very thin rice noodles. You can make them with meat and vegetables. My recipe includes the following:

  • 1 bag of Pancit Bihon
  • Olive or canola oil
  • 2 large carrots, chopped into small pieces
  • 2 celery, chopped the same size as carrots
  • 1 onion, chopped the same
  • Cooked chicken, shredded, chopped
  • Shrimp, shell or no shell (optional)
  • Salt, Black pepper

Soak the noodles in warm/hot water for nearly 30 minutes. This process softens the noodles. Be mindful that over heating these noodles will kill the dish.

Chop your vegetables and get them ready as this is a pretty fast process. Lightly oil a large wok or cooking dish. Add your vegetables and sauté for 8-10 minutes until they begin to soften. Add the chicken and shrimp (optional) and mix. Salt and pepper the mixture. Drain your noodles, however reserve a half cup of the water. Add the noodles to the mix and with a couple of large spoons, toss and turn to mix everything together. Add about 1/4 cup of soy sauce, and keep mixing. Add more pepper to your liking.

Taste and add more soy sauce, salt or pepper, if needed. Serve immediately. This dish is really good as a leftover as well.