There is so much strange stuff out there on the internet.

Like this pic.

What really caught my eye, though, was the radiator in the background with its cover. That is a look I grew up with. I cannot tell you how many things I melted on that shelf when I was young.

Right.

Onto dinner.

This BBQ menu is out of this world.

If you like Mexican cuisine, here are some winning recipes.

The cilantro-lime marinade/sauce is good enough to eat by the spoonful. After only a brief time marinating, the steak is infused with the fresh and spicy flavors.

All at once crunchy and creamy, this lightly spiced Mexican Potato Salad has just enough kick to wake up your taste buds without overdoing it.

Cilantro-Lime Marinated Steaks

Ingredients:

2 cups fresh cilantro
1/2 cup fresh lime juice
1/3 cup extra virgin olive oil
8 cloves garlic
4 green onions, chopped
1 serrano chile, seeded if desired, chopped
1 1/2 tsp kosher salt
4 New York strip steaks or rib eye steaks

Directions:

1. Place the cilantro, lime juice, oil, garlic, green onions, serrano chile, and salt in a food processor. Process until smooth.

2. Place steak into a large zip lock bag and pour half of the marinade into the bag. Turn meat so the marinade completely covers it. Place into the refrigerator and let marinate for 2-3 hours. Reserve the other half of the marinade as a dipping sauce.

3. Preheat the grill to medium high heat. Brush grill grate with oil.

4. Grill steaks, covered, 2-3 minutes per side for medium-rare. Transfer to a cutting board and let the meat rest for 5 minutes before slicing and serving with reserved sauce.

Serves 4

Recipe from Cuisine At Home Magazine

Mexican Potato Salad

Ingredients:

1 pound baby red potatoes, cubed
1/2 cup jarred pickled jalapeño juice
3/4 cup sour cream
2 Tbs mayonnaise
2 Tbs lime juice
1 avocado, stoned, peeled and sliced
1 cup sliced celery
1/2 cup sliced radishes
4 green onions, sliced
3 Tbs jarred pickled jalapeños, chopped
2 Tbs fresh cilantro

Directions:

1. Cook pototoes in a pot of boiling water for 12 minutes. Drain and transfer to a large bowl. Toss with jalapeño juice.

2. Whisk together sour cream, mayonnaise and lime juice.

3. Add avocado, celery, radishes, green onions, jalapeños, and cilantro to potatoes. Stir in sour cream mixture and season with salt.

Makes about 7 cups

Recipe from Cuisine At Home Magazine

I cannot get enough of this garagey, lo-fi goodness. Tap that beat. Surround me with that voice.

Check out Hut on the band’s Website and Facebook. You can buy the music here.

Cheers!