Happy Friday everyone! Here are some fabulous recipes for you!
Ancho Chile-Rubbed Tenderloin Sliders
c/o Dad
Ingredients5 lb whole beef tenderloin
1 cup Ancho Chile Rub
1 Tbsp Cumin
2 cups Chimichurri Sauce
30 Slider Buns
Directions
1. Ask your butcher to trim the tenderloin of all sinew and fat.
2. Thoroughly season the tenderloin with the cumin and ancho chile rub (this can be done up to two hours in advance).
3. Preheat the outdoor grill to medium high.
4. Place the tenderloin in the center of the grill. (If you do not have access to an outdoor grill, you can sear the tenderloin in a roasting pan on top of your kitchen range.
Add 2 Tbsp of vegetable oil to the pan and set to medium high heat. Then continue to follow the directions below.)
5. Turn the tenderloin every 5 minutes so that all sides are nicely seared.
6. Preheat the oven to 325° F.
7. Transfer the tenderloin to a roasting pan and finish cooking it in the oven to an internal temperature of 115 degrees for medium rare. (Depending on the size of the tenderloin this will take around 20 to 25 minutes. Keep in mind the ends will be cooked more than the middle.)
8. Remove the tenderloin from the oven, place it on a platter, cover it with aluminum foil and allow it to rest for 10 minutes.
9. While the tenderloin is resting, split and toast the buns.
10. Carve the tenderloin into 1/8” thin slices, placing 2-3 slices on each bun.
11. Garnish the meat with a drizzle of the chimichurri sauce, place the top bun on the sliders and serve immediately.
Ancho Chile Rub
Ingredients
1 cup light brown sugar
½ cup smoked paprika
2 tbsp ancho chile powder
2 tbsp salt
Directions
1. In a clean mixing bowl, combine all ingredients.
2. Place rub in an airtight container and reserve. This step may be completed a day in advance.
Ingredients
½ cup Italian parsley
½ cup oregano
1 tsp salt
3 cloves garlic
1 tsp red pepper flakes
1 tbsp red wine vinegar
¼ cup EVOO
¼ cup water
Directions
1. Combine the first six ingredients in a high speed blender.
2. Purée and slowly add the olive oil and water.
Lobster, Mango and Avocado Salad
c/o Dad
Ingredients (serves 12-15)
3 Limes
¼ cup champagne vinegar
¼ cup honey
2 garlic cloves minced
¼ cup crushed red pepper
1 cup extra virgin olive oil
1 Tsp salt
2 mangos
4 avocados
1 tomato
½ red onion peeled and diced
1 lb lobster meat
¼ cup cilantro
Directions
1. Juice the limes into a large, clean mixing bowl.
2. Combine the lime juice with the champagne vinegar, honey, garlic, red pepper, olive oil and salt. Whisk to combine.
3. Peel and dice the mango into ½-inch pieces and place in the mixing bowl.
4. Peel the avocado, remove the seed and dice the avocado into ½-inch pieces and place in the mixing bowl.
5. Cut tomato in half horizontally. Seed the tomato and dice it into ½-inch pieces and place in the mixing bowl.
6. Dice the onion into ¼-inch pieces and place in the mixing bowl.
7. Cut larger pieces of lobster to ½-inch pieces, then add all the lobster with cilantro leaves to mixing bowl and toss gently.
8. Taste, and add more salt if necessary. Serve immediately
Huevos Rancheros
Ingredients
- 1/2 tsp oil
- 1/2 onion, minced
- 1 medium tomato, minced
- 2 tbsp chopped green chiles
- oil spray
- salt and pepper
- pinch cumin (optional)
- 2 large eggs
- 1/4 cup shredded lettuce
- 1 oz shredded cheese
- 2 tsp chopped cilantro
- olive oil spray
- 2 corn tortillas
Directions
Heat
oil in a small pan.
Add onions and cook one minute,
add tomatoes, chilies, cumin, salt and pepper and cook another few minutes.
Set aside and keep warm.
In another medium non-stick pan,
lightly spray the tortillas with oil on each side and
heat a few minutes on both sides until tortillas gets crispy and pockets or air bubbles start to form inside.
Set aside. In the same pan,
lightly spray more oil and
add eggs, salt and pepper.
Cover and
cook until sunny-side up or to your liking.
To serve, place a tortilla on each plate, top with egg, tomatoes, lettuce, cheese and cilantro.
Be fabulous today!
