Watch CBSN Live

Fire Up Your Grill For Labor Day

It's unofficially the last day of summer, and that means you need to heat up your grill for a backyard party. Scott Linquist is the Executive Chef of Dos Caminos, one of New York's best Mexican restaurants.

In October, Linquist will open the third Dos Caminos in New York City. He is also finishing his first cookbook which will focus on Mexican-influenced recipes.

He visited The Early Show on Monday with some fun and spicy grilling recipes.

Linquist's Menu:

Ribeye Alambre, (Mexican Shish Kabob)
Cubed ribeye steak wrapped in bacon and skewered with cipolini onions, cremini mushrooms and poblano chilies served with arroz con crema and chile de arbol salsita
Serves 6

Ingredients for the Marinade:

2 cloves garlic
1 serrano chile
1/4 cup maggi sauce
2 tablespoons lime juice
1/4 cup cilantro leaves chopped
1/2 teaspoon fresh ground black pepper
1/2 teaspoon salt
1/2 cup light olive oil
For the Alambre
4 pounds ribeye steak trimmed and cut into 1 1/2 inch cubes
24 strips of smoked bacon
18 cipolini onions peeled and par cooked in boiling water
18 cremini mushrooms cleaned and stems removed
4 poblano chilies stem and seeds removed cut into 1 1/2 inch squares

Ingredients For the chile de arbol salsita:

2 tablespoons chopped garlic
2-4 chile de arbol, toasted, stems removed and crushed (crushed chile flake can be used)
1/4 cup sherry vinegar
2 tablespoons Maggi sauce
2 tablespoons fresh squeezed lime juice
1/4 cup chopped cilantro leaves
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper

Ingredients for the pico de gallo garnish:

4 roma tomatoes seeded and small diced
1 medium red onion peeled and chopped
1/4 cup chopped cilantro leaves
1 serrano chile chopped
1 tablespoon fresh lime juice
1/2 teaspoon salt


1. In the jar of an electric blender combine all ingredients except the oil and puree on medium speed until smooth. While blender is running slowly pour in the oil until incorporated.
2. Cut the ribeye into 1 1/2 inch steaks and marinate for at least 2 hours but preferably overnight. Heat barbecue or grill and sear each steak 2-3 minutes on each side, let cool. Cut steak into 1 1/2 inch cubes.
3. Preheat oven to 350 degrees F. then place strips of bacon on a metal baking sheet and par cook in the oven for about 7 minutes until bacon is cooked but not crispy.
4. Next clean and cut poblano chilies, clean and stem mushrooms.
Then also peel and blanch cipolini onion. Wrap each cube of steak with 1 strip of bacon. Using long metal skewers alternate each ingredient until skewer is full. Reserve in the refrigerator.
5. For the chile de arbol salsita place all the ingredients in a mixing bowl and stir well. Also for the pico de gallo mix all ingredients season to taste and refrigerate for one hour.
6. Heat barbecue or grill, season each alambre and place each skewer on the grill for about 3 minutes per side on all four sides. Place alambres on a plate and spoon about 2 tablespoons of the chile de arbol salsita over the top of each one and sprinkle with 2 tablespoons of pico de gallo. Serve with warm tortillas and arroz con crema (see recipe below)

Arroz con crema (Mexican risotto)
With roasted corn, poblano chilies and chopped cilantro

For the rice:

4 cups cooked long grain rice such as Uncle Ben's
2-3 poblano chilies roasted, stems removed, peeled and diced small
2 ears of corn grilled, kernels cut from the cob
1 cup heavy cream
1/2 cup Chihuahua cheese or your favorite, grated
1/4 cup cotija cheese grated
1/4 cup cilantro leaves chopped
1/2 teaspoon salt


In a medium sized sauce pot over medium heat add the heavy cream, cooked rice, roasted corn, poblano chilies and simmer until mixture binds. Next, fold in both cheeses until creamy. Finish by adding chopped cilantro. Serve warm.

What you'll need:

2 tablespoons canola oil
Salt and freshly ground black pepper

Method for roasting poblanos:

1. Preheat oven to 425 degrees F. Place poblano chiles on a baking sheet, rub with oil and season with salt and pepper. Roast the chiles until slightly charred and cooked through, about 30 minutes.
2. Remove, let cool slightly, remove skin and seeds.

View CBS News In
CBS News App Open
Chrome Safari Continue