- fig jam
- chopped fresh thyme
- Kosher salt and freshly ground pepper
- thin slices black forest ham
- extra-virgin olive oil
- dijon mustard
- white wine vinegar
- baby greens
Cook’s Tip: To prepare on gas grill, preheat grill according to manufacturer’s directions for medium heat. Grill steaks, covered, 7 to 10 minutes for medium-rare to medium doneness, turning occasionally. Cooking times for jalapeno peppers remain the same.
Cook’s Tip: 2 beef shoulder petite tender roasts (8 to 12 ounces each) may be substituted for top loin (strip) steaks. Grill shoulder petite tender roasts, covered, over medium, ash-covered coals l4 to 18 minutes (over medium heat on preheated gas grill, covered, 14 to 19 minutes) for medium-rare to medium doneness, turning occasionally.
Cook’s Tip: For less heat, use the lower amounts of jalapeno peppers and ground black pepper.
Cook’s Tip: Cotija is a firm, white Mexican cheese with a salty flavor and texture similar to Parmesan. To shave firm cheeses, use a vegetable peeler to easily remove wide, thin strips.
- jalapeno peppers
- ground black pepper
- Jalapeno Vinaigrette:
- fresh lime juice
- coarsely chopped fresh cilantro leaves
- water
- salt
- extra-virgin olive oil
- mixed salad greens
- Salt
- shaved firm Cotija cheese or Parmesan
- Kosher salt and freshly ground black pepper
- balsamic vinegar
- cucumber
- fl oz whole milk natural yogurt
- Bob Evans® Original Recipe Sausage Roll
- all-purpose flour
- milk
- Salt and black pepper to taste
- prepared biscuits
Taste of Home 2002, page 87
- dry black beans
- ham
- garlic
- pepper
- cumin
- bay leaf
- chicken broth
- rice
- red wine or cider vinegar
- cheddar cheese
- sweet red pepper
- jalapenos