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Tortillas to Go (Portion for 4 servings)
 
 
 
 
 

Ingredients:
10 flour tortillas (small sized)
2 six-ounce New York Strip Steaks
2-3 tablespoons store-brand hot sauce
2 teaspoons salt
2 teaspoons pepper
1 teaspoon olive oil
1 teaspoon garlic powder
1 tablespoon fresh cilantro, minced
1 tablespoon fresh parsley, minced
½ large white onion, minced
Juice of ½ lime
Juice of ½ lemon
1 large plastic bag that seals

 

Directions:

 

Preheat oven to 400°F.

 

Trim and discard fat from the steaks. Slice steaks into very thin pieces. Put steak and all of the other ingredients except the tortillas in sealable plastic bag. Mix contents of bag, thoroughly coating the meat, then place in refrigerator or cooler until ready to cook. When ready to cook, spray a grill pan with non-stick cooking spray and place over high heat. Cook meat over high heat for 1-2 minutes only, using tongs to turn meat and brown both sides. Remove from heat and place on individual tortillas with grilled vegetables (see Grilled Veggies recipe below). Tortillas can be warmed on the grill before filling, turning to allow grill marks to form on both sides of the tortillas. If using an outdoor grill with grates, place aluminum foil over the grill so that the meat doesn't fall through the grates.

   
Grilled Veggies (Serves 3-4)
 
 
 
 
 

Ingredients:
1 zucchini, thinly sliced
1 white onion, thinly sliced
1 small Chinese baby eggplant (purple eggplant), thinly sliced
2-4 tablespoons of oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 tablespoon fresh parsley, minced
1 tablespoon fresh cilantro, minced
Juice of 1 lemon
Juice of 1 lime
1 large plastic bag that seals

 

Directions:

 

Wash and dry all vegetables and cut into thin slices. For best results use a mandolin. Put the vegetables in a plastic bag and add the rest of the ingredients, mixing in the bag so that all the vegetables are coated and seasoned. When ready to cook, spray a grill pan with non-stick cooking spray and place over high heat. Once hot, place all veggies on the grill and cook until the vegetables take on some color and caramelize. Serve with the grilled meat from the Tortillas to Go recipe. If using an outdoor grill with grates, place aluminum foil over the grill so that the vegetables don't fall through the grates.

   
Open Faced Pork & Beans and Hotdogs (Serves 4-6)
 
 
 
 
 

Ingredients:
6-8 hotdog links
6-8 hot dog buns – one for each link
2 8-ounce cans pork and beans
2 tablespoons dark brown sugar
1 cup sour cream
1-2 tablespoons fresh cilantro, roughly chopped

 

Directions:

 

Cut hot dogs into 1-inch pieces. Sauté in a non stick pan until they begin to caramelize. Add pork & beans and brown sugar, cooking until beans are warm, stirring occasionally. Grill or toast buns. Place the toasted buns flat on a plate and scoop the hotdog/beans mixture onto the bread. Spoon about 1 teaspoon of sour cream on top of the beans. Garnish and flavor the dish with some sprinkles of freshly minced cilantro. Enjoy this open faced version of the classic hotdogs and baked beans.

   

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