Grilled Beef Fajitas
1 large clove garlic, chopped
1 teaspoon salt
1 jalapeno pepper, finely diced
2 teaspoons ground cumin
2 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
2 boneless ribeye steaks, about 12-14 oz each
2 red sweet bell peppers, cut in half and seeded
1 whole red onion, peeled and sliced into three circles
1/4 cup cilantro, chopped
1/2 cup prepared salsa, warmed
Fresh lime juice
1/2 cup sour cream
Guacamole and lime quarters, to serve on the side
Make the marinade:
In a large resealable plastic bag, combine the garlic, salt, 2 tablespoons lime juice, jalapeno, cumin and olive oil.
Remove as much fat as possible from the steaks.
Add the steaks to the bag, seal and toss to coat well. Marinate and refrigerate early in the day.
Preheat an outdoor grill and oil the grill grates. Remove the steaks from marinade; discard marinade.
Grill the steaks over medium-high heat 3 minutes per side for medium-rare; set aside on a plate and cover with foil.
Lower one side of the grill to medium-low. Spray the vegetables with olive oil cooking spray and cook bell peppers halves and onion slices about 5 minutes, or until the vegetables softened and have a few grill marks..
Wrap tortillas in foil; place on the back of the grill or the bun warmer to heat about 5 minutes before serving
Slice the steaks thinly across the grain. Slice the vegetables. Place in a serving bowl and mix with the warmed salsa. Add cilantro and mix well.
To assemble fajitas:
Spread tortillas with the steak and vegetable mixture, top with a little sour cream and serve with lime quarters and guacamole on the side.
The beans taste better if made the day before serving.
To cook the beans
! ½ cups orca beans (white and black colorings), washed
1 onion, quartered
3 cloves garlic
1 teaspoon kosher salt
1/4 cup chopped cilantro
To finish the bean dish
½ cup finely diced onion
½ cup finely diced celery
½ cup finely diced red bell pepper
1 garlic clove, minced
1 tablespoon olive oil
½ teaspoon chili powder
Place the beans in a medium-sized saucepan and cover with cold water by two inches high. Cover and soak overnight.
The next day, add the onion, garlic and salt to the soaking liquid and bring to a boil.
Lower the heat to a simmer and cook for about 60 minutes or until tender.
Chill the beans overnight in the refrigerator in their cooking liquid.
The next day, drain the beans. Stir in the cilantro and set aside.
Heat the oil in a large skillet. Add the onion, celery, bell pepper, garlic and chili powder. Saute until tender, about 10 minutes.
Add the beans and heat. Serve as a side dish.
1/2 of a whole cabbage (8 oz), sliced thin
2 tablespoons minced red onion
2 teaspoons sugar
1/2 teaspoon each salt and pepper
1/4 teaspoon celery seed
4 tablespoons mayonnaise
4 tablespoons heavy cream
1 teaspoon white wine vinegar
2 teaspoons lemon juice
In a large bowl combine the onion, sugar, salt, pepper, celery seed, mayonnaise, whipping cream, vinegar and lemon juice, using a whisk to thoroughly combine the ingredients.
Add the thinly sliced cabbage, stir gently to mix.
Cover and refrigerate for at least 1 hour.
Mediterranean Swordfish Kabobs
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1/2 teaspoon lemon peel
½ teaspoon dried granulated garlic
1/2 teaspoon dried rosemary
1/2 teaspoon sea salt
1/2 teaspoon coarse black pepper
1 1/2 lbs swordfish fillets, cut into one inch cubes
1 zucchini, cut into one inch circles
1 red bell pepper, cut into one inch squares
Zest the lemon and then juice it, reserving 2 tablespoons juice.
Mix the olive oil, lemon juice, oregano, lemon zest, rosemary, garlic, salt and pepper in a resealable plastic bag or a glass dish.
Add swordfish cubes, zucchini and bell pepper; toss to coat. Marinate at room temperature 30 minutes, turning occasionally.
Prepare an outdoor grill and oil the grill grates.
Thread the swordfish, zucchini and bell pepper on skewers, alternating them, with a little space between each piece. Brush the skewers with any remaining marinade.
Cook over medium heat about 5 minutes per side or until cooked to your taste. Slide the kabobs off the skewers onto a serving plate to serve.
Easy Cucumber Salad
3 cucumbers, peeled
1/2 red onion, finely diced
Salt and pepper to taste
Cut the cucumbers into ½ inch thick circles and arrange in a serving dish. Sprinkle with salt and pepper.
Sprinkle the chopped red onion over the cucumbers. Drizzle your favorite ranch dressing over the cucumbers and onion.
Can be refrigerated for a short time or serve immediately.