- boneless sirloin steaks
- Salt and freshly ground black pepper
- vermouth
Cook’s Tip: To prepare on gas grill, preheat grill according to manufacturer’s directions for medium heat. Grill steaks, covered, 7 to 10 minutes for medium-rare to medium doneness, turning occasionally. Cooking times for jalapeno peppers remain the same.
Cook’s Tip: 2 beef shoulder petite tender roasts (8 to 12 ounces each) may be substituted for top loin (strip) steaks. Grill shoulder petite tender roasts, covered, over medium, ash-covered coals l4 to 18 minutes (over medium heat on preheated gas grill, covered, 14 to 19 minutes) for medium-rare to medium doneness, turning occasionally.
Cook’s Tip: For less heat, use the lower amounts of jalapeno peppers and ground black pepper.
Cook’s Tip: Cotija is a firm, white Mexican cheese with a salty flavor and texture similar to Parmesan. To shave firm cheeses, use a vegetable peeler to easily remove wide, thin strips.
- jalapeno peppers
- ground black pepper
- Jalapeno Vinaigrette:
- fresh lime juice
- coarsely chopped fresh cilantro leaves
- water
- salt
- extra-virgin olive oil
- mixed salad greens
- Salt
- shaved firm Cotija cheese or Parmesan
- Kosher salt and freshly ground black pepper
- balsamic vinegar
- ground beef
- salsa
- taco seasoning
- shredded lettuce
- cheddar cheese
a variation of the recipe that Bean taught me.
- green chili peppers
- enchalida sauce
- big tortilas
- cheese
- beef
- sour cream
- Olive oil for browning
- Flour for dusting meat
- green pepper chunked
- onion sliced
- garlic chopped
- SAUCE
- tomato paste
- ground cumin
- red wine
- bay leaf
- Salt and black pepper to taste
- fresh lime juice
- Black pepper
- Adobo All-Purpose Seasoning
- Chopped fresh cilantro
- Olive oil for sautéing
- Juice of one lime
- butter
- garlic peeled and minced
- Salt and freshly ground black pepper to taste
MAKE AHEAD
The sauce can be refrigerated for up to 3 days and frozen up to 1 month.
- extra-virgin olive oil
- ground beef
- ground veal
- ground pork
- dry white wine
- chicken stock or canned low-sodium broth
- dried thyme
- bay leaf
- Salt and freshly ground pepper
- heavy cream
- penne rigate
MAKE AHEAD
The meatballs can be refrigerated overnight in the sauce.
SERVE WITH
Gnocchi Parisienne (recipe follows) or plain pasta.
- all-purpose flour
- baking powder
- salt
- minced onion
- minced celery
- dried thyme
- freshly ground black pepper