Alan's Kitchen

Today's Recipe

2009-07-11T00:00:00.000-07:00

Louisiana "Hot" Dogs
Makes 6 servings
Prep Time: 5 min
Cooking Time: 5 min.

Ingredients:
1 - package (16 oz.) Hot & Spicy Hot Dogs
1/3 - cup Sweet Pickle Relish
1 - can (4 oz.) chopped green chiles, drained
1 - Tablespoon yellow mustard
1/4 teaspoon hot pepper sauce, or to taste
6 hot dog buns, partially split

Directions:
1) Heat hot dogs as directed on package until heated through (160°F).
2) In a small bowl, mix relish, chilies, mustard and hot pepper sauce.
3) Place hot dogs in buns.
4) Top with the relish mixture.

Today's Recipe

2009-07-10T00:00:00.000-07:00

Grilled Portabella and Bell Pepper Sandwiches

Makes 6 sandwiches
Prep Time: 15 min.
Grilling Time: 12 min.

Ingredients:
6 - fresh large portabella mushroom caps
1 - large bell pepper, cut into 1/4-inch slices
1 - large red onion, sliced
1 - Tablespoon olive or vegetable oil
1/2 - teaspoon seasoned salt
1 - round focaccia bread (8 or 9 inch)
1/4 - cup mayonnaise or salad dressing
1/4 - cup basil pesto
4 - leaf lettuce leaves

Directions:
Preheat gas or charcoal grill.
1) Brush mushrooms, bell pepper and onion with oil; sprinkle with seasoned salt.
2) Place vegetables in grill basket (grill “wok”).
3) Place grill basket on grill over medium heat. Cover grill and cook for 10 to 12 minutes, shaking basket occasionally to turn vegetables, until bell pepper and onion are crisp-tender and mushrooms are just tender.
4) Cut bread horizontally in half. Mix mayonnaise and pesto.
5) Spread over cut sides of bread. Layer lettuce and grilled vegetables on bottom half of bread. Add top of bread. Cut into 6 wedges.

* Substitution When red bell peppers are in season, go ahead and use one. Either red or green bell pepper tastes great. Whole-grain sandwich buns can be used instead of the focaccia.

Today's Recipe

2009-07-09T00:00:00.000-07:00

Nacho Pepper Jack Cheese Pinwheels

Makes 6 servings (3 pinwheels each)
Prep Time: 15 min
Baking Time: 13 min.

Ingredients:
3 - cups Original Bisquick® mix
3/4 - teaspoon chili powder
1/2 - teaspoon dried oregano leaves
2/3 - cup water
2 - Tablespoons butter or margarine, melted
1 - cup shredded Pepper Jack cheese (4 oz)
Salsa, if desired
Sour cream, if desired

Directions:
Preheat oven to 425°F. Grease cookie sheet with shortening or cooking spray.
In large bowl, stir Bisquick mix, chili powder, oregano and water until soft dough forms.
Place dough on surface sprinkled with Bisquick mix.
Gently roll in Bisquick mix to coat. Shape into a ball; knead 10 times.
Roll dough into 18x10-inch rectangle. Brush butter over dough.
Sprinkle with cheese. Roll up rectangle tightly, beginning at 18-inch side. Pinch edge into roll to seal.
Cut into 18 slices. Place on cookie sheet.
Bake 11 to 13 minutes or until golden brown.
Serve warm with salsa and sour cream.

Today's Recipe

2009-07-08T00:00:00.001-07:00

Ham and Cheese Tortas

Makes 4 servings
Prep Time: 10 min.
Cook Time: 12 min.

Ingredients:
1/4 - cup mayonnaise
1 - medium Chipotle peppers in adobo sauce, very finely chopped
4 - hoagies or Italian rolls, split and toasted
1 - ripe avocado, sliced
3/4 - pounds thinly sliced smoked deli ham
1 - cup shredded Monterey Jack cheese (about 4 oz.)
1/2 - cup very thinly sliced red onion

Directions:
Preheat oven to 350°F.
In a small bowl, combine mayonnaise with Chipotle peppers.
Evenly spread mayonnaise mixture in rolls, then evenly a layer avocado, ham, cheese, and red onion.
Wrap sandwiches in aluminum foil and bake 12 minutes or until cheese is melted.

Today's Recipe

2009-07-07T00:00:00.001-07:00

Grape-Nut® Peanut Butter Bars

Makes 30 servings, 1 bar each
Prep Time: 10 min.

Ingredients
1 - cup light corn syrup
1 - cup sugar
3/4 - cup reduced fat peanut butter
4 - cups Post Grape-Nuts Cereal

Directions
In large microwavable bowl, add corn syrup, sugar and peanut butter. Microwave on HIGH 2 minutes or just until mixture boils, stirring every minute.

Add cereal and stir to coat well.

Press firmly into foil-lined 13x9-inch pan sprayed lightly with cooking spray. Cool.
Cut into 30 bars. Wrap bars individually with plastic wrap. Store in tightly covered container at room temperature.

Today's Recipe

2009-07-06T00:00:00.001-07:00

BarBQ Beef Chuck Roast
Makes 10 servings
Serve this tender and flavorful BBQ chuck roast on sandwich rolls.
Prep Time: 15 minutes
Cook Time: 8 hours on LOW or 4 hours on HIGH

Ingredients
3-1/2 - pounds boneless chuck roast, trimmed and cut into pieces
1 - package McCormick® Slow Cookers BBQ Pulled Pork Seasoning
1 - can (6 ounces) tomato paste
1/2 - cup firmly packed brown sugar
1/3 - cup apple cider vinegar
1/2 - cup water

Directions
Place beef in slow cooker.
Mix Seasoning, tomato paste, brown sugar, vinegar and water until blended. Pour over beef. Cover.
Cook 8 hours on LOW or 4 hours on HIGH.
Remove beef from slow cooker.
Shred beef using 2 forks.
Return beef to slow cooker; mix and heat with sauce.
Serve on sandwich rolls, if desired.
IMPORTANT: For best results, do not remove cover during cooking.

Today's Recipe

2009-07-05T00:00:00.001-07:00

Pepper Slaw
Makes 4 to 6 servings

Ingredients
3 - cups cabbage, chopped or shredded
1/4 - cup red bell pepper, sliced
1/4 - cup green bell pepper, sliced
3/4 - cup celery, sliced
1/2 - cup onion, sliced
1/2 - cup carrots, shredded
1/4 - cup vegetable oil
3/4 - teaspoon celery salt
1/2 - teaspoon cracked pepper
1/4 - teaspoon celery seed
1/2 - Tablespoon sugar
1/2 - Tablespoon cider vinegar
1/2 - Tablespoon dry mustard

Directions
Into a large mixing bowl, add the cabbage, red and green bell peppers, celery, onion, carrots and toss together.
In a small mixing bowl, pour in the vegetable oil and then add the celery salt, cracked pepper, celery seed, sugar, vinegar, and dry mustard.
Pour the oil mixture over cabbage mixture and toss to mix.
To blend flavors, cover with plastic warp and refrigerate for several hours or overnight.

Picnicking & Tailgating
In a large storage bag, put in the slaw, and seal. Place the slaw into the ice chest. When you get to your site, just unseal and put into a individual paper or plastic bowls.

Today's Recipe

2009-07-04T00:00:00.002-07:00

Roast Beef Pot Pie

Makes: 6 servings
Prep Time: 10 min
Baking Time: 30 min

Ingredients:
1 - cup cubed cooked roast beef
1 - jar (12 ounces) beef gravy
1 - bag (12 ounces) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
1/2 - teaspoon seasoned salt
1 - cup Original Bisquick® mix
3/4 - cup milk

Directions:
Preheat oven to 400°F.
In 3-quart saucepan, heat beef, gravy, frozen vegetables and seasoned salt to boiling, stirring constantly. Boil and stir 1 minute.
Spread in ungreased 1 1/2-quart casserole.
In small bowl, stir together Bisquick mix and milk until well blended.
Pour evenly over beef mixture.
Bake uncovered about 30 minutes or until light brown.

High Altitude (3500-6500 ft): Bake about 35 minutes.

Today's Recipe

2009-07-03T00:00:00.001-07:00

Bacon Potato Salad
Makes 12 servings
Ingredients
6 - slices bacon
4 - eggs, beaten
4 - Tablespoons sugar
4 - Tablespoons vinegar
1 - Tablespoon flour
1 - Tablespoon bacon drippings
8 - boiled potatoes, diced
1 - cup celery, chopped
4 - hard-boiled eggs, diced
1 - Tablespoon onion, grated
1 - teaspoon celery seed
1 - cup prepared salad dressing
1 - cup heavy cream
1 - teaspoon salt

Directions
In a skillet at a moderate heat, I fry the bacon. When brown, I remove and drain the bacon on paper towels. I reserve the bacon drippings.

I crumble the bacon and set it aside.

To make the dressing, I use a saucepan at low heat. To the saucepan, I add in the eggs, sugar and vinegar. Then I whip in the flour and cook until the mixture thickens.

I add the bacon drippings and blend. I pour the ingredients into a mixing bowl and allow it to cooling.

In a large mixing bowl, I combine in the potatoes, celery, and hard-boiled eggs. Next, I add in the onion and celery seed.

When dressing has cooled, I add the prepared salad dressing, cream, and salt. I carefully beat the dressing. Then I pour it over the potato mixture. Using a wooden spoon, I want it well mixed; however, I don’t want to over mix it. I don’t want to do more than 5 turns of the wooden spoon.I put the potato salad into the serving bowl. Then, I sprinkle the crumbled bacon over the top. I cover with plastic wrap and set in the refrigerator to chill for about 1 hour.

Picnicking & Tailgating:
For a smoother taste, I prefer to make my potato salad at least a day ahead. Instead of putting it into a serving dish, I will place it in the picnic plastic container and then garnish.

During the trip to the picnic or tailgate event, I place the container in the ice chest to keep cold. I will keep it in the ice chest up to the time we are ready to eat.

Today's Recipe

2009-07-02T00:00:00.002-07:00

Pam's Brats & Beer
Here is a recipe brought back from Indianapolis, Indiana.
Makes 4 servings

Ingredients
4 - Bratwurst (1 to 1-1/4 pounds)
1 - cup Beer (your favorite)
1/2 - cup water
4 - teaspoon Dijon Mustard
4 - Hot Dog Buns

Directions
Prepare Grill to Medium Heat.
Prick Bratwurst three times.
Place Brats into a medium saucepan.
Add the beer and water.
Cover and bring to a boil over high heat.
Turn the temperature down and simmer Brats for 10 minutes.
Remove from skillet.
On a oiled, preheated grill, arrange the Brats.
Grill for 5 to 6 minutes per side or browned. Only turn the Brats once.
Take some left over beer and pour about a 1/3 cup.
Brush on Brats as they cook.
Brats are cooked when they are no longer pink in the center.
Remove from grill and place in your hot dog buns.
Add mustard and enjoy.

Picnicking & Tailgating
Cook the brats on the stove before leaving. Place in plastic bags and place in refrigerator. When at the picnic or tailgate site, start the grill and cook. For the beer, place leftover in a jar and keep in the ice chest.
Or, if that is the beverage you are enjoy at the picnic or tailgate function, use that.

Pam Fisher

Today's Recipe

2009-07-01T05:26:00.000-07:00

Blackberry Egg Salad Sandwich

Makes 4 sandwiches

Ingredients:
6 - hard cooked eggs, peeled & diced
1/2 - cup salad dressing
1/8 - teaspoon rosemary
4 - tablespoon blackberry jelly
1 - teaspoon fresh mint, minced
1/4 - teaspoon salt
1/8 - teaspoon pepper
8 - slices rye bread

Directions:
In a mixing bowl, add the eggs, salad dressing, rosemary, blackberry jelly, mint, salt, and pepper.
Combine all ingredients and toss gently until thoroughly mixed.
Using a tablespoon, spread the egg salad on a slice of rye bread and top with an additional bread slice.
Place sandwich on a plate and serve.

Today's Recipe

2009-06-30T08:06:00.003-07:00

Candy-Kiss Pretzel Twists

Ingredients
1 - bag small pretzels (twisted)
Hershey’s Kisses® Brand Milk Chocolates
Decorative garnishes such as: Reese’s Pieces® Candies, silver dragees, small holiday themed candies, nut pieces, miniature marshmallows, candied cherry pieces

Directions
Preheat oven to 350 F. Remove wrappers from chocolates.
Place pretzels on ungreased cookie sheet.
Place 1 unwrapped chocolate on top of each pretzel.
Bake 2 to 3 minutes or until the chocolate is soft, but not melting.
Remove from oven; gently press decorative garnish on top of the soft chocolate piece.
Cool and serve.

Today's Recipe

2009-05-19T00:00:00.000-07:00

Savory Mustard Grilled Country Ribs
Makes 4 servings

Ingredients:
4 - Tablespoons dark brown mustard
2 - Tablespoons red wine vinegar
1/2 - cup olive oil
2 - Tablespoons dried summer savory, crumbled
2 - Tablespoons water
2 or 3 - Tablespoons honey
Salt and pepper to taste
4 - pounds country style pork ribs (about 12) - boiled for 15 minutes and then drained
Pepper and Garlic Sauce (try Mr. Yoshida's) for basting ribs

Directions:
Heat grill to a medium high heat.
In a bowl, add the dark brown mustard, red wine vinegar, oil, summer savory, water, honey and salt and pepper to taste. Whisk together.
In a baking dish large enough to hold the ribs in one layer, coat them with the marinade and cover.
Marinate the ribs for about 15 minutes at room temperature.
Grill the ribs on an oiled rack, brushing liberally with pepper and garlic sauce, for about 10 minutes on each side or until cooked through and tender.

Today's Recipe

2009-05-18T00:00:00.000-07:00

Easy Homemade Chopped Steak Burgers
With Pickles And Onions
Makes 6 servings
Prep Time: 15 min.
Cooking Time: 8 to 10 min.

Ingredients
1 - pound chopped sirloin
1/2 - pound chopped top round steak
2 - Tablespoons spicy brown mustard
2 - Tablespoons Worcestershire sauce
1 - teaspoon garlic salt
2 - teaspoon vegetable oil
6 - toasted onion buns
1 - jar dill pickle chips
1 - small red onion – thinly sliced and marinated in red wine vinegar

Directions
Preheat your grill to a medium high heat.
In a bowl, combine the chopped sirloin and chopped top round with spicy brown mustard, Worcestershire sauce and garlic salt.
Shape mixture into 6 patties and brush lightly with vegetable oil.
Grill the patties for about 8 to 10 minutes, turning once, until cooked to your preference.
Drain the onions for the vinegar marinade.
Place the burgers on the buns and top with the pickles and marinated red onions.

Today's Recipe

2009-05-17T00:00:00.001-07:00

3-Star Hot Pepper Roulades
Makes 4 servings
Prep Time: 20 min.
Grilling Time: 30 min.

Ingredients:
1 - beef top round steak (1-pound), 1/2 inch thick
1/3 - cup Steak Sauce
1/2 - teaspoon coarsely ground black pepper
1/4 - teaspoon ground red pepper
1/4 - teaspoon ground white pepper

Directions:
Preheat grill to medium heat.
Pound steak to 1/4-inch thickness. Spread with 2 Tablespoons of the steak sauce.
Sprinkle evenly with peppers.
Roll up steak from one of the short sides and cut crosswise into 8 slices.
Thread 2 steak rolls onto each of 4 skewers.
Grill 8 to 10 min. or until cooked to medium doneness (160°F), turning and brushing occasionally with the remaining steak sauce.

Today's Recipe

2009-05-16T00:00:00.000-07:00

Easy Aloha Chicken Wings
Makes 8 servings
Prep Time: 20 min.
Marinate Time: 15 min.
Grilling Time: 20 min.

Ingredients
1-1/2 - cups finely chopped fresh Pineapple
3/4 - cup bottled barbecue sauce
1 - Tablespoon soy sauce
1/2 - teaspoon ground ginger
20 - chicken wings (about 3-1/2 lb.) split, discard tips

Directions
In a large, shallow, non-metallic dish, you want to combine pineapple, barbecue sauce, soy sauce and ginger.
Add chicken, turning to coat all sides.
Cover and marinate 15 minutes in refrigerator.
Preheat grill to medium/high heat.Grill or broil chicken 15 to 20 minutes or until chicken is no longer pink, brushing occasionally with marinade and turning once halfway through cooking.
Discard any remaining marinade.
Garnish with pineapple wedges and leaves, if desired.

Today's Recipe

2009-05-15T00:00:00.000-07:00

Peanut Butter & Marshmallow-Chocolate Ritz
Makes 9 servings, one cracker sandwich each
Prep Time: 10 min.
Chilling Time: 30 min.

Ingredients
1 - tub (7-ounces) Real Dark Semi-Sweet Dipping Chocolate
18 - Ritz Crackers
6 - Tablespoon peanut butter
6 - Tablespoon Marshmallow Crème

Directions
Melt chocolate as directed on package.
Use fork to dip 1 of the crackers into chocolate, turning to evenly coat cracker with chocolate. Gently shake cracker over dip container to remove excess chocolate.
Place on wax paper-covered baking sheet.
Repeat with remaining crackers and chocolate.
Refrigerate 30 min. or until chocolate is firm.
Spread each of 9 of the crackers with 1 teaspoon each of the peanut butter and marshmallow crème.
Top with remaining crackers to make nine sandwiches.

Today's Recipe

2009-05-14T12:06:00.001-07:00

Toasted Onion Cheese Log
Cooking the onion until it caramelizes enhances the onion flavor and gives it a golden color.
Makes 32 appetizers
Prep time: 20 min
Chilling time: 3 hrs.

Ingredients:
Cheese Log Ingredients:
1 - Tablespoon Butter
3/4 - cup finely chopped onion
1 - package (8-ounce) cream cheese, softened
6 - ounces (1 1/2 cups) Deli American Cheese Product or Cheddar Cheese, shredded
2 - Tablespoons chopped fresh parsley
1/8 - teaspoon pepper
Garnish Ingredients:
1/3 - cup chopped fresh parsley, if desired
Crackers Ingredients:
Assorted crackers

Directions:
Melt butter in 8-inch skillet until sizzling; add onion.
Cook over medium heat, stirring occasionally, until onion is golden brown (10 to 14 minutes).
Cool completely.
Stir cream cheese in medium bowl until smooth.
Add onion and all remaining ingredients except 1/3 cup parsley and crackers; mix well.
Spoon mixture onto waxed paper. Cover with plastic food wrap. Refrigerate for 1 hour.
Shape cheese mixture into 10-inch log; roll in 1/3 cup parsley to coat.
Wrap in plastic food wrap; refrigerate at least 2 hours.
Serve with crackers. Store refrigerated.

Today's Recipe

2009-05-09T07:13:00.001-07:00

Mediterranean Antipasto Salad
Makes 4 servings
Prep time: 20 min.

Ingredients
Vinaigrette
1 - small clove garlic, finely chopped
2 - Tablespoons balsamic vinegar
1/4 - cup extra virgin olive oil
1 - Tablespoon chopped fresh basil or 1 teaspoon
dried basil, crushed
Salt and black pepper
Salad
1 - package (8-ounces) Mediterranean Salad Blends
1 - jar (6-ounces) artichoke hearts, packed in water, halved
4 - ounces light mozzarella cheese, cut into 1/2-inch cubes
1/2 - cup thinly sliced red onion
8 - Strawberry Tomatoes, halved
12 - large pitted black olives
3 - ounces light dry salami (about 15 slices), cut into strips
1/2 - medium Red Bell Pepper, cut into thin strips

Directions
1) Whisk garlic, vinegar, and oil in small bowl. Add basil, and season with salt and pepper.
2) Combine salad blends and vinaigrette in large bowl; toss to coat.
3) Divide salad between 4 plates and arrange artichoke hearts, mozzarella, onion, tomatoes, olives, salami, and bell pepper around the salad.

Today's Recipe

2009-05-08T00:00:00.000-07:00

Strawberry - Lemon Fresh Fruit Drink (Liquados)
Makes 4 serving

Ingredients
2 - pints strawberries, hulled and halved
1/2 - cup fresh lemon juice
1 - cup cold water
2 - Tablespoons sugar

Directions
Place strawberries, lemon juice, water, and sugar into the blender.
Blend and served over ice cubes.

Today's Recipe

2009-05-07T00:00:00.000-07:00

Spiced Bananas w/Rum
Makes 4 Servings
This is a Bananas Foster Southwestern variation. You want to use ripe bananas but not overly ripe with brown spots.

Ingredients
4 - bananas
1/4 - cup unsalted butter
1/3 - cup brown sugar, packed
1/4 - cup dark rum
1/8 - teaspoon cinnamon
1/8 - teaspoon allspice
1/8 - teaspoon nutmeg
1/8 - teaspoon cloves
1 - teaspoon vanilla
4 - scoops Vanilla Ice Cream

Directions
Peel bananas and into half lengthwise.
Over medium heat, melt butter in a large skillet.
Add the bananas (cut side down) and lightly brown on both sides.
Add the sugar, rum, spices, and vanilla.
Place bananas in a dish.
Spoon the mixture over the bananas.
Serve with a scope of vanilla ice cream.

Today's Recipe

2009-05-06T00:00:00.000-07:00

New Mexico Green Chile Cornbread
Makes 9 (3-inch) slices

Ingredients
1-1/2 - cups buttermilk
3 - New Mexico green chiles, finely chopped
1 - large onion, minced
1 - cup yellow cornmeal
1 - cup all-purpose flour
2 - teaspoons sugar
1 - Tablespoon baking soda
1 - teaspoon baking powder
1 - teaspoon salt
1/4 - teaspoon garlic powder
2 - eggs, beaten
1 - cup mild cheddar cheese, grated

Directions
Preheat oven to 400 degrees F. Butter a 9 x 9-inch pan.
Over low heat, in a small saucepan, pour in the buttermilk, and then add the chiles and onion. Cook for a few minutes.
Take pan off the heat and allow the mixture to cool for 10 minutes.
In a bowl, now mix the eggs and cheese together. Then add the buttermilk mixture.
In a large mixing bowl, combine the cornmeal, flour, sugar, baking soda, baking powder, salt, and garlic powder. Then pour in the buttermilk - cheese ingredients.
Quickly mix all ingredients but do not overwork the mixture. Pour batter into the buttered pan.
You want to bake cornbread for 40 minutes, or until it turns golden brown. Insert a toothpick into the center. You want it to come out clean.
Cool slightly, slice, and serve hot. You can serve at room temperature. Serve with honey.

Picnicking & Tailgating:
If you would like to serve this hot, you can bake an hour or two before leaving. Then put the bread in a thermal container.
However, if you want to keep it cold, just wrap cooled bread in plastic wrap. Just slice at the picnic or tailgate site and everyone enjoy.

Today's Recipe

2009-05-05T00:00:00.000-07:00

Pan Fried Potatoes with Red Chile
Makes 6 servings

Ingredients:
6 - red Potatoes
1 - quart water
1/2 - onion, chopped
2 - garlic cloves, minced
2 - Tablespoons butter
2 - Tablespoons New Mexico red chiles, diced
1/2 - teaspoon salt
1/2 - teaspoon pepper

Directions:
Boil potatoes in quart of water until soft.
Cool and slice, leave skin on.
In a skillet, melt butter.
Add sliced potatoes into skillet.
Add remaining ingredients.
Let potatoes brown.
Their edges should be crispy.
Turn over and allow the other side to become crispy.

Picnicking & Tailgating
Prepare just before leaving. Place in hot thermal container and enjoy.

Today's Recipe

2009-05-04T00:00:00.000-07:00

Salsa Fresca
Makes about 2 cups

Ingredients
4 or 5 - medium tomatoes, diced
1 - teaspoon garlic, minced
1/2 - cup red or white onion, finely chopped
1/4 - cup fresh lime juice
2 - roasted jalapenos, seeded and finely chopped
3 - tablespoon fresh cilantro, chopped
1/4 - teaspoon salt

Directions
In a large glass bowl, mix the tomatoes, garlic, onion, lime juice, jalapenos, cilantro and salt.
With a fork, lightly mash the mixture. You do not over do this.
Cover with plastic wrap and place in refrigerator to chill for 30 minutes.
You can make this recipe a day or two ahead.

Picnicking & Tailgating
You want to place salsa in a plastic container and keep in ice chest. At the picnic or tailgate site, pour and allow everyone to dip with chips.

Today's Recipe

2009-05-03T00:00:00.000-07:00

Carne Asada
The first time I made this recipe, it was for a Christmas Party. It really works well on a picnic, especially with the new "keep warm" picnic containers.
Makes 4 servings
Prep Time: 10 minutes
Marinade Time: 30 minutes
Grilling Time: 14 - 16 minutes

Ingredients
3 - fresh limes
4 - rib-eye (6 oz. each) beef steaks
4 - garlic cloves, chopped
1 - tablespoon red chiles, ground
1 - teaspoon freshly ground black pepper
1 - teaspoon ground cumin
1/4 - cup olive oil
1/4 - cup cilantro

Directions
Serve with Salsa Fresca.
Prepare grill to medium – hot temperature. Cut the limes in half and squeeze the juice over both sides of the steaks.
Rub the garlic into the steaks. Then you want to sprinkle the chilies, pepper and cumin over the steaks.
Cover steaks with plastic wrap and place in refrigerator to marinade for 30 minutes.
Brush the steaks with oil and grill 7 minutes on each side for medium doneness.
When the steaks are is cooked, dice the steaks into 1/4 - cubes and add the cilantro.

Alan's Kitchen Picnicking & Tailgating Tip:
You can marinade the steaks a day or two ahead of time. Keep in plastic wrap until ready to put into ice chest. Place the wrapped steaks in a plastic container and place in ice chest. At the picnic or tailgate site, prepare grill and cook normally.