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Big game party pleasers
Tijuana Sirloin
This simple marinade creates a rockin’ steak that is great on its own—and even better when served up with fajita fixins.
- 4 garlic cloves, minced
- 8 sprigs cilantro
- 2 tablespoons Tabasco’ Sauce
- 3 tablespoons freshly squeezed lime juice + the outer rind of 2 limes
- 2 tablespoons tequila (optional)
- 2 tablespoons olive oil + extra for brushing
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 2 pounds sirloin tip
Place all ingredients except steak in a zip-lock bag and shake. Add steak. Refrigerate for at least 1 hour, but ideally overnight. Turn bag once or twice as steaks marinate.
Remove steak from marinate, reserve marinade, and grill or pan-cook to desired degree of doneness (approximately 3 - 4 minutes per side for medium rare, depending on thickness). Baste steak once on each side with marinade while cooking. Let steak rest for 5- 10 minutes, then slice against the grain and serve.
Yield: 4 servings
Black Bean Dip
No beans about it, this is delicious!
- 4 tbsp olive oil
- 1 medium-sized onion, finely chopped
- 2 garlic cloves, minced
- 2 c (16 oz) canned black beans, drained and rinsed
- 1 tbsp balsamic or
- red wine vinegar
- 1/4 tsp salt
- 1/4 tsp freshly-ground black pepper
- 1/4 tsp cumin
- 1/4 teaspoon cinnamon
- 1 tspTabasco’ Sauce
- 2 tbsp freshly-squeezed lime juice
- Tortilla chips
In a large skillet over medium-high heat, heat oil and add onion. Cook for approximately 5 minutes. Add garlic and cook for 5 more minutes, or until onion and garlic begin to turn golden.
Reduce heat to medium low and add beans. Stir mixture and let simmer for 10 minutes. If mixture gets too dry, add a tablespoon or two of water. One minute before removing from heat, add vinegar.
Remove from heat and add salt, pepper, spices, Tabasco’, lime juice, and 2 tablespoons water. Mash beans with a fork.
Serve with chips
Yield: About 1 1/2 cups (enough for 4 servings)
Pasta Diablo
A quick and easy pasta that will satisfy the devil in you.
- 1/2 lb 26-30 count shrimp, shelled and deveined
- 1/3 c Tabasco® Sauce
- 1 lemon, zested, then juiced Salt
- 1 lb spaghettini
- 2 tbsp olive oil
- 3 cloves garlic, crushed
- 4 medium tomatoes, cored and diced
- 1/2 c each: kalamata olives, pitted and halved,parsley leaves (Italian or cadyl, finely chopped, freshly-ground black pepper
- freshly-grated parmesan cheese
Place shrimp in a resealable bag. Add Tabasco® Sauce, lemon zest and 1 tablespoon of lemon juice. Marinate in refrigeraterfnr a minimum of 30 minutes, but ideally for2 hours.
In a large pot, bring 6 cups nf mater and a tablespoon of salt to a boil. Add pasta and cook according to directions.
Into a sauté pan oeer medium-high heat, add olive oil and garlic. Sauté for 2 minutes or until garlic shnws its first sign of turning gnlden. Add tomatoes and olives and continue cooking for 3 minutes. Remove shrimp from marinade and add directly to pan. Continue cooking sauce for ahoat 3 more minutes, or until shrimp are no longer translucent Add, parsley and pepper to taste.
Reserve 1/2 cop pasta water, then drain pasta. Add pasta to sauce in saoté pan. Toss thoroughly.
Add some of the reserved starchy pasta water to the sauce to help it coat the pasta.
Top with Parmigiaoo-Reggiano and serve immediately.
Yield: 4 servings
Huevos Tabasco
A quick and easy egg mash-up that will kick-start your day.
- 4 8-inch flour or corn tortillas
- 2 tbsp olive oil
- 1/2 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 uncooked chorizo sausages*
- 8 eggs
- 2tsp Tabasco Sauce
- 1.2 c grated Monterey Jack or cheddar cheese
- 1 avocado (the ripe-but-still-firm type), skinned, pitted aod diced into 1/4-inch cubes
- 1/4c cilantro leaves, chopped coarsely
- Salt and pepper
Wrap tortillas in aluminum foil and warm in a 300°F oven for 10 minutes.
In a sauté pan over medium heat add oil, onion and garlic. Sauté furl minute. Cut cisorizo casing and crumble sausage into pan. Use a wooden spoon to break into tiny bits. Sauté for about S minutes, or until sausage is browned.
In a medium bowl, add eggs, a pinch of salt and pepper, Tabasco Sauce, and cheese. Beat and add to pan. Reduce heat and stir eggs, adding avocado and cilantro when eggs are ahout halfway set. Continoe to stir until eggs are cooked to yotr desired degree of doneness.
Serve on tortillas with a bottle of Tabasco "on call"
*if you can’t find chorizo, replace it with any uncooked spicy sausage.
Yield:4 servings
Chinese Chicken Pizza
It’s like having a California Pizza Kitchen in your own house - only better!
- 1 store-bought, pre-cooked pizza crust
- 1/4 c hoisin sauce (available in the Asian section of most grocery stores)
- 2 grilled skinless, boneless chicken breasts, diced. Or equivalent amount of tore-bought BBQ chicken, or any left-over chicken
- 4 green onions, finely sliced
- ¼ c cilantro leaves, chopped coarsley
- 112 red bell pepper, sliced into paper-thin strips
- 1 c grated mozzarella cheese
- Salt and freshly ground pepper, to taste
- 1 tsp Tabasco Sauce, or to taste
Preheat oven to 450F. Bake crust for 7 minutes, or until it is close to the crispy stage. Remove crust and schm.ear hoisin sauce overtop. Spread chicken, scallions, diantro and bell pepper evenly over crust. Sprinkle cheese over top. Return to oven and bake for 5 to 10 minutes, or until cheese is fully melted. Season with salt, pepper, and Tabasco Yield: Serves 2 as a meal. 4 as an appetizer
