Greetings and salutations Costa food lovers,

The sun is out and the weather is warming up and that can mean only one thing, other than golf. It is time to pull out that incredible beast we call the Barby. This is not refering to your childhood sweetheart in the doll form. This has nothing to do with Barbie, although she now drives a mini van and needs bi-focals

I am referring to the Barbecue, that wonderful cooking aparatus that still has remnants (hot dog, chicken and steak drippings) from last years final horrah. Why we neglect this fine piece of equipment all winter has me befuddled.  Nevertheless it is time to clean, lubricate and prepare for battle on the grill. The upcoming blogs will include some pre-season grilling tips and recipes. Here are some pre-season barbecue conditioning or rebuild tips.

1. Clean and grease the wheels, make sure the axle is not bent or broken.
2. If you are lucky enough to own a kick booty pressure washer, use it to remove all foreign matter that is clinging on for dear life. Make sure to dry off the barby after washing.
3. Make sure all gas connections are safety inspected and ready for use.
4. Clean all orifices (on the barbecue) these are those little holes that the flames shoots out of (again on the barbecue). Clean orifices help produce even heat distribution and eliminate hot spots.
5. Fill up the propane tank or start conditioning the wood chips if you do it naturally (no gas).
6. Stand back and fire it up. If the barbecue is still in one piece, get the grill surface hot to burn off any residual objects.
7. Season the grill surface with a grill towel seasoned with a small amount of oil (not Penzoil 10-40 weight but regular old vegetable oil).  Wipe the oil onto the cooking surface to season the grill. This will help reduce the sticking factor. The grill should be cleaned and seasoned after each and every use.

In our on-going effort to bring Cost Vida closer to our Friends, our Guests, we announce that the beach has arrived in American Fork. We are totally pumped to bring the most incredible Fresh Mex around to another city in Utah. American Fork is located at 599 W. Main Street Suite C American Fork, UT 84003. See Map to get there. We can’t wait for your arrival.

Happy TGIF Costa Vida lovers of fine food. The topic of discussion; Cilantro. Who would have thought that many common weeds of old would evolve into delectable herbs and flavor creating foods. Cilantro grows close to river beds and swampy areas naturally and for a long time was considered like it’s cousin the dandelion (now used in salad mix everywhere) a fairly useless plant. When used fresh, the flavor is intense and the smell of fresh chopped cilantro is second to none. On the other hand, dried cilantro rolled in paper and smoked is not cool and gives off a stank aroma (so I am told).

Cilantro at Costa Vida is part of the life blood that gives many of our dishes a kick of fresh, clean flavor not found in any other food. Cilantro should be used with any combination of fresh fruit and vegetables dishes, including salsas, pico, relishes, purees, stuffings, rice, and the list goes on. When you mix cilantro with fresh lime juice, onions and tomatoes you create possibly the simplest and most pure form of divine cuisine.

Fresh raspberry, lime juice and cilantro ice cream is one of the best things you will ever put into your mouth. Some of you (maybe just one of you, possibly the only one reading this) might be grossed out but don’t knock it until you try it. Experimentation with food leads to happy mouths and satisfied nerve endings. I am currently working on an edible cilantro body wash. Can you imagine how sweet that would be? Go ahead and let your mind wander to the possibilities.

Bottom line, cilantro has evolved into a premium herb that will elevate the flavor of your cooking endeavours. Live it and love it.

Keep it Fresh, Keep it Hot and Keep it Cold

Chef

After the concert, Vanilla was looking for a little excitement. What else better then eating Costa and Bowling with Costa