texas panhandle dinner
Wedge Salad with Cilantro Lime Dressing
Dressing Ingredients
1-1/2 cups mayonnaise
¾ cup olive oil
¼ cup red wine vinegar
¼ cup cotija cheese
1/3 roasted pumpkin seeds
¼ cup water
¼ cup lime juice
3 roasted Anaheim green chiles
2 cloves garlic, peeled
1 bunch cilantro leaves
In a blender, add above ingredients (except cilantro) and blend until smooth. Add cilantro leaves (in stages if necessary) and blend until smooth.
Salad Ingredients
3 baby iceberg lettuce heads, halved
1 Avacado
1 tomato
1 cup black beans
1 cup roasted corn
1/3 cup roasted pumpkin seeds
1/3 cup cotija cheese
1/3 cup jicama
1/3 cup green onion, sliced
Dice up avocado and tomato and mix in black beans and roasted corn. Place half a lettuce head on serving plate and drizzle with cilantro lime dressing. Sprinkle over top avocado mix, pumpkin seeds, cotija cheese, jicama, and green onion.
Bacon-Wrapped Beef Tenderloin with Mexican Street Corn and Grilled Zuchinni
Ingredients
3 zucchini
4 ears corn
6 one-inch thick round beef tenderloins
6 strips bacon
1/3 cup montreal steak seasoning
1/3 cup mayonnaise
1/3 cup sour cream
1/3 cup lime juice
Chili power
Cayenne pepper
Chipotle garlic butter
1/3 cup queso fresco
1/3 cup cilantro leaves, diced
1.) Cut zucchinis length-wise, drizzle with olive oil and season with salt and pepper. Coat corn ears with olive oil. Wrap a strip of bacon around each beef tenderloin and secure with toothpick. Season beef with Montreal steak seasoning.
2.) On a hot griddle or grill, sear the tenderloin 3-4 minutes each side. Grill zucchini and corn 4-5 minutes each side. Place seared tenderloins on baking sheet and bake at 400 degrees for 10 minutes for medium rare, 13 minutes for medium, or 16 minutes for medium-well.
3.) On a diagonal, slice grilled zucchini into ½ inch pieces and set aside.
4.) To make Mexican street corn, cut grilled corn off the cobs and place in mixing bowl. Add mayonnaise, sour cream, and lime juice. Add a pinch or two of chili power, cayenne pepper and salt and pepper to taste. Mix together.
To plate, spoon a serving of Mexican street corn right of center on the plate. Add a serving of sliced zucchini in middle of plate. Place beef tenderloin on top. Place a small scoop of chipotle garlic butter (or seasoned butter of choice) on top of tenderloin. Garnish corn with queso fresco. Sprinkle everything with cilantro.
Blackberry Mojito Sorbet
Ingredients
¼ cup water
¾ cup sugar
¼ cup lime juice
¼ cup packed mint leaves
3 cups blackberries
2 Tablespoons light rum
Fresh mint leaves
1.) In a sauce pan over medium heat, combine water, sugar, and lime juice and stir until sugar is dissolved and liquid is slightly simmering. Remove from heat. Add mint leaves, cover, and allow to steep for 20 minutes, then strain out leaves.
2.) In a blender, add blackberries and blend until smooth. Add mint syrup and rum and quickly blend for a 3-4 seconds. Pour liquid through a strainer into freezer-safe container with lid. Place in freezer for 2-3 hours, stirring every hour or so.
3.) Once sorbet is frozen, place a generous scoop into serving bowl. Garnish with mint leaves, and top with a cinnamon sugar cookie or other cookie of choice.