Tailgate Grilling & Giveaway week 3 recipes here - WQOW TV: Eau Claire, WI NEWS18 News, Weather, and Sports

Tailgate Grilling & Giveaway week 3 recipes here


Grilled pineapple, Thai marinated grilled shrimp, guacamole, pico de gallo, roasted corn and black bean pico, tortilla chips and slow braised pork shoulder

  • Thai Shrimp Marinade
    • Ingredients
      • 5 Garlic Cloves, minced
      • 1 Tbsp Red Curry Paste (or whichever flavor you have)
      • Juice from 1 Lime
      • 1 Tbsp Cilantro, chopped
      • ¼ C Olive Oil
  • Place the garlic cloves, curry paste, lime juice and cilantro into a bowl. Break up the curry into the lime juice, garlic and cilantro. When those ingredients are together, whisk in the oil, when the oil is whisked in your marinade is ready.

Marinade can be used on more than just shrimp. Can be used on fish, chicken and pork. Should let whatever you use it on marinate minimum 10 to 15 minutes.


  • Guacamole
    • Ingredients
      • 6 Avocado's (pit removed)
      • ¼ Jalapeno, minced very small
      • ¼ White Onion, minded
      • Juice of 1 Lime
      • 1 Tbsp fresh chopped Cilantro
  • Scoop the avocado from the skin and place in a mixing bowl. If you have a KitchenAid mixer you can make this with the paddle attachment, otherwise place all ingredients in a mixing bowl and mash the avocados up and stirring them until the ingredients are fully incorporated. A mortar and pestle may also be used if available.


  • Black Bean and Roasted Corn Pico
    • Ingredients
      • 12-15 Roma Tomatoes, diced
      • 1 Poblano Pepper, diced
      • 1 Red Bell Pepper, diced
      • 1 Yellow Bell Pepper, diced
      • 1 Bunch Cilantro, chopped
      • 1 Jumbo Yellow Onion, diced
      • Juice of 3 limes
      • 1 tsp Kosher Salt
      • Pinch Black Pepper
      • 2 Cups Black Beans, rinsed
      • 2 Cups Corn, oven roasted tossed in olive oil and seasoned
  • Combine all ingredients in a large bowl and mix completely


  • Pico De Gallo
    • Ingredients
      • 20 Roma Tomatoes, diced
      • 1 Bunch Cilantro, chopped
      • Juice of 3 Limes
      • 1 White Onion, diced
      • 2 Serrano Chilies or Jalapenos, diced
      • 1 Tbsp Kosher Salt
      • Place the diced tomatoes and the diced onions in bowl cut the limes in half and squeeze the juice from them on the tomatoes and onion mixture. Split the chilies in half and remove the seeds dice them very small not quite minced add them to the mix. Finally, add the chopped cilantro and Kosher salt mix these into the pico very well, get some chips and dig in. Fresh pico de gallo is always a crowd pleaser!
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