FRONT BURNER

Just because Father's Day is over, that doesn't mean you can't indulge yourself in steak later in the summer. Don't forget, there's the Fourth of July coming up. Of course, you can do hamburgers and hot dogs, but think of grilling steak for that day, and ditto for any number of other celebrations throughout the summer.

Today's little menu -- with a Tex-Mex flair -- is cause itself for celebration. It gives the family grillmeister a chance to shine. And if you don't happen to be the FGM, well, you'll really have it easy. Indeed, the only thing you need to worry about is remembering to buy the avocados in time for them to ripen before you mash them into the salsa.

Margaritas and mojitos are the beverage of choice these days if you're going with a South-of-the-Border theme. And nachos and salsa are among the most classic (and easiest) starters for virtually any party.

This time, break the mold a bit. Stir up a pitcher of "peachy" sangria. Make your own salsa with avocados and jicama. And instead of heating up a jar of nacho cheese, check out the Hispanic food section of your supermarket and purchase a couple of examples of slicing cheese to serve with the colorful nacho chips you select.

Peachy sangria

You should probably make this mellow, fruity beverage a day ahead, so flavors can "marry."

If you can find white cranberry and peach juice, use it.

1 bottle (750 ml) dry white wine (e.g. chardonnay, pinot grigio, or try a dry Riesling, for a change)

1 cup white cranberry juice

1 cup peach schnapps

3 tablespoons fresh lemon juice

4 teaspoons sugar

1/2 of a vanilla bean, split lengthwise

3 half-inch thick lemon slices, cut into quarters

3 half-inch thick orange slices, cut into quarters

2 peaches, diced

24 fresh raspberries

3 cups ice cubes

Mix dry white wine, white cranberry juice, peach schnapps, lemon juice and sugar in a large pitcher. Scrape vanilla seeds into mixture; discard bean pod. Mix in lemon slices and orange slices. Cover and chill overnight. When close to serving time, stir in peaches, raspberries and ice cubes. Makes about 8 servings.

Avocado salsa

Jicama is that potato-like tuber (shaped more like a turnip than a potato), that imparts a crunchy texture to this dunk.

Serrano and jalapeño peppers can be used interchangeably. They're spicy, but not as hot as some of the peppers your supermarket is featuring these days.

Buy a variety of nacho chips, white and yellow corn chips in a variety of hues.

As to slicing cheeses: Manchego is similar to Monterey Jack and can be used for cooking, as well as for munching; anejo (aka cotija) is a crumbly cheese, similar to feta, albeit saltier.

3 firm but ripe avocados (we prefer the California, or Haas), peeled, pitted and cut into small dice

9 ounces jicama, peeled, cut into quarter-inch dice to make a generous 2 cups

1 medium red onion, finely chopped

1/2 cup chopped fresh cilantro

3 small serrano or jalapeno chilies, stem ends removed, minced (include pith and seeds if seeking more "heat" or discard them if your palate is on the timid side)

1/3 cup fresh lime juice

Scant 3 tablespoons olive oil

Stir together all ingredients. Taste for salt and add some if you think the salsa needs more balance. Makes about 4 cups.

La bisteca

One of the things we like about one of our favorite steak houses is the pat of butter they put on the sizzling steak just as it comes off the grill. We copy this technique -- with a twist -- for this beefy treat.

Of course, the biggest secret to successful steak houses is the tender meat itself. So, find a vendor of the highest quality beef and stick with him/her/it.

P.S. The 6 steaks can be sliced before being plated, so they'll easily feed 8 people.

P.P.S. As side dishes for your steak, try some black beans and rice (from a mix or your favorite recipe). And add a salad of mixed greens and baby spinach, thin Vidalia onion slices, strawberry slices, toasted almond slices, some crumbled cotija cheese (careful, it's salty) and light drizzles of olive oil and balsamic vinegar.

P.P.P.S. You've finished the sangria, so pour the red wine.

6 (12-ounce), 1-inch thick (at least) rib-eye steaks

Rub

2 teaspoons sweet paprika

2 teaspoons ground cumin

2 teaspoons chipotle (chili) pepper

1/2 teaspoon coarse kosher salt

Lime butter

6 tablespoons unsalted butter, softened

1 large clove garlic, minced

1/2 teaspoon finely grated lemon zest

4 to 5 teaspoons fresh lime juice

Combine ingredients for the rub. Rub some of the mixture into both sides of all 6 steaks. Let stand 45 to 60 minutes at room temperature.

For the butter, use a fork to mix together the butter, garlic, lime zest and lime juice. Taste for balance. Add some salt if you need to.

Heat grill to medium-high. Place steaks on grill and cook until slightly charred on both sides, turning once, about 6 minutes per side.

Remove to individual plates and let stand 5 minutes before topping with lime butter and slicing. Alternately, remove to a serving platter, let stand 5 minutes, then slice diagonally to serve to individual guests. Dollop some lime butter over the steak slices. Makes 8 or more servings.

Dulces

You haven't had to do much for this dinner, so you might as well spend a bit of time -- like about 15 minutes -- on dessert. But you'll have to make it ahead, to allow chilling time, plus time in the freezer.

With this granita, your guests can enjoy their coffee, and some chocolate, too. Cool, huh?

Add some favorite butter cookies, e.g. Lorna Doones, on the side, and/or fresh berries plus a few mint leaves.

4 cups hot, strong brewed coffee (try a brew that's marked "bold" on the container)

1 cup superfine granulated sugar

1 cup chilled heavy (whipping) cream

3 teaspoons confectioners sugar

5 teaspoons Tia Maria or favorite coffee or chocolate liqueur

Enough shaved (use a vegetable peeler) bittersweet (not unsweetened) chocolate to make 3/4 cup

In heat-proof bowl, stir together hot coffee and superfine sugar until sugar has melted. Refrigerate until cold, about 1 hour.

Pour mixture into an 9-inch baking pan (1 and a half- to 2-quart capacity) and freeze. Stir and crush lumps with a fork every 30 minutes for about 4 hours. Scrape with a fork to improve texture. If freezing overnight, do some more scraping the next day.

Just before serving, do a thorough job of scraping granita to fluff it up.

Using chilled beaters and a chilled bowl, beat heavy cream with confectioners sugar about 2 minutes. Add liqueur and beat just until soft peaks form.

To serve, spoon some of the whipped cream into 8 individual dessert bowls. Top each serving with some of the coffee granita (a scant 1 cup each). Sprinkle each serving with some of the chocolate shavings. Makes about 8 servings.

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