Archive for November, 2009

Beef Tenderloin Mexicana

Recipe

4 Nov

Title: Beef Tenderloin Mexicana
Categories: main dish, mexican
Yield: 4 servings

4 beef tenderloin steaks
2 tb lime juice; (fresh)
2 tb chili powder
2 tb vegetable oil; (divided)
2 ts garlic; minced
1/4 ts cumin; ground
1/4 ts red pepper flakes; crushed
1 creamy Cilantro Sauce;
-(recipe follows)
1 cilantro (fresh)
1 red bell pepper rings or
-strips; for garnish (option

Place steaks in wide, shallow dish. Combine lime juice, chili powder, 1

tablespoon oil, garlice, cumin and red pepper flakes in small bowl.
Pour
over steaks and rub to coat.

Heat remaining oil in large, heavy non-stick skillet over medium-high
heat
until hot. Add steaks and cook 4 minutes on each side for medium-rare.

Transfer to serving platter and keep warm. Spoon sauce over steaks.

Garnish as desired with cilantro sprigs and red bell pepper rings.

—–

Filed under: Chowder, Soups, Squash, Stews, Vegetables

Jims Italian Summer Salad

Recipe

2 Nov

Title: Jim’s Italian Summer Salad
Categories: Salads
Yield: 12 Servings

2 lb Italian Sausage Links
18 ea Ripe Roma Tomatoes
1 1/2 ea Medium onion, chopped
2 c Shredded Motzzarella cheese
3/8 c Red wine vinegar
3/4 c Olive oil
1 1/2 ts Minced garlic
1 1/2 ts Dijon mustard
2 ts Dried basil leaves
1 1/2 ts Dried oregano
Salt and Pepper to taste
2 ea Sweet red peppers, chopped
2 ea Small yellow squash,chopped
1 ea Habenero pepper
1 lb Rotini

Cut habenero pepper in half. Toss in water to cook the pasta. When
pasta is al dente, remove pepper. Drain and rinse pasta in cold water
to chill and remove starch.

Cut tomatoes in half, lengthwise and cut into 1/2 inch slices. Place
Italian sausage in boiling water and pre-cook 10 min. Grill over
medium coals until cooked through or brown in medium skillet. Chill
and cut into 1/2 inch rounds. Place in glass serving bowl. Add
tomatoes, onion and cheese, and pasta. Toss gently. Combine remaining
ingredients, pour over sausage mixture. Mix. Marinate at least 1 hour
in refrigerator. Stir before serving. Serve cold.

This recipe comes from Bob Evans Restaurants. Naturally, they suggest
you use their Italian Grillin’ Sausage, with some spicing up by Jim Kirk.

MMMMM

Filed under: Chinese, Main Dishes, Onions, Peppers, Pineapple, Pork, Rice

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Beef Tenderloin Mexicana

Jims Italian Summer Salad

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