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Recipes
Corn Grilled Mexican-Style
By timbrehse
Heat a grill to medium-high heat
- 4 large ears of Sweet Corn
- 3 tablespoon Olive Oil divided
- 1/4 cup Aioli (or mayo as sub)
- 2 cloves Roasted Garlic*
- 1 cup crumbled Cotija cheese (or a grated Parm. Best= Gran Padano)
- 1 teaspoon Dried Oregano
- 1 teaspoon Chili Powder
- 1 teaspoon Cumin
- 4 tablespoons minced fresh Cilantro
- 1 Lime, cut into 4 wedges
- Kosher salt & fresh ground white pepper
Chicken Breasts Roast with Tarragon and Mustard Sauce
By timbrehse
Drizzle a little olive oil in a pan over medium high heat
- 2 boneless chicken breasts, skin on
- olive oil
- salt and fresh pepper
- 2 baby Vidalia onions, sliced (or 1 leek, or 2 large shallots)
- splash of Marsala, white wine, vermouth or dry sherry
- juice of 1/2 lemon
- handful of fresh chopped tarragon leaves
- 1/2 cup cream
- 1 Tbsp stone ground or Dijon mustard
Beef-Steak & Potato Kebabs with Creamy Cilantro Sauce
By timbrehse
1. Combine cilantro, vinegar, sour cream, garlic, chile powder, cumin and 1/4 teaspoon salt in a small bowl
- 1/2 cup packed fresh cilantro leaves, minced
- 2 tablespoons red-wine vinegar or cider vinegar
- 2 tablespoons reduced-fat sour cream
- 1 small clove garlic, minced
- 1 teaspoon chile powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt, divided
- 8 new or baby red potatoes
- 1 1/4 pounds strip steak, trimmed and cut into 1 1/2-inch pieces
- 2 poblano peppers or 1 large green bell pepper, cut into 1-inch pieces
- 1 teaspoon extra-virgin olive oil
- 1 large sweet onion, cut into 1-inch chunks