Friday, May 6, 2011

Friday Foodday

Happy Friday everyone! Here are some fabulous recipes for you!

Ancho Chile-Rubbed Tenderloin Sliders
c/o Dad
5 lb whole beef tenderloin
1 cup Ancho Chile Rub
1 Tbsp Cumin
2 cups Chimichurri Sauce
30 Slider Buns

1.     Ask your butcher to trim the tenderloin of all sinew and fat.
2.     Thoroughly season the tenderloin with the cumin and ancho chile rub (this can be done up to two hours in advance).
3.     Preheat the outdoor grill to medium high.
4.     Place the tenderloin in the center of the grill. (If you do not have access to an outdoor grill, you can sear the tenderloin in a roasting pan on top of your kitchen range.
Add 2 Tbsp of vegetable oil to the pan and set to medium high heat. Then continue to follow the directions below.)
5.     Turn the tenderloin every 5 minutes so that all sides are nicely seared.
6.     Preheat the oven to 325° F.
7.     Transfer the tenderloin to a roasting pan and finish cooking it in the oven to an internal temperature of 115 degrees for medium rare. (Depending on the size of the tenderloin this will take around 20 to 25 minutes. Keep in mind the ends will be cooked more than the middle.)
8.     Remove the tenderloin from the oven, place it on a platter, cover it with aluminum foil and allow it to rest for 10 minutes.
9.     While the tenderloin is resting, split and toast the buns.
10.  Carve the tenderloin into 1/8” thin slices, placing 2-3 slices on each bun.
11.  Garnish the meat with a drizzle of the chimichurri sauce, place the top bun on the sliders and serve immediately.
Ancho Chile Rub

1 cup light brown sugar
½ cup smoked paprika
2 tbsp ancho chile powder
2 tbsp salt
1. In a clean mixing bowl, combine all ingredients.
2. Place rub in an airtight container and reserve. This step may be completed a day in advance.

Chimichurri Sauce

½ cup Italian parsley
½ cup oregano
1 tsp salt
3 cloves garlic
1 tsp red pepper flakes
1 tbsp red wine vinegar
¼ cup EVOO
¼ cup water 
1.     Combine the first six ingredients in a high speed blender.
2.     PurĂ©e and slowly add the olive oil and water.

Lobster, Mango and Avocado Salad
c/o Dad

Ingredients (serves 12-15)
3 Limes
¼ cup champagne vinegar
¼ cup honey
2 garlic cloves minced
¼ cup crushed red pepper
1 cup extra virgin olive oil
1 Tsp salt
2 mangos
4 avocados
1 tomato
½ red onion peeled and diced
1 lb lobster meat
¼ cup cilantro

1.     Juice the limes into a large, clean mixing bowl.
2.     Combine the lime juice with the champagne vinegar, honey, garlic, red pepper, olive oil and salt. Whisk to combine.
3.     Peel and dice the mango into ½-inch pieces and place in the mixing bowl.
4.     Peel the avocado, remove the seed and dice the avocado into ½-inch pieces and place in the mixing bowl.
5.     Cut tomato in half horizontally. Seed the tomato and dice it into ½-inch pieces and place in the mixing bowl.
6.     Dice the onion into ¼-inch pieces and place in the mixing bowl.
7.     Cut larger pieces of lobster to ½-inch pieces, then add all the lobster with cilantro leaves to mixing bowl and toss gently.
8.     Taste, and add more salt if necessary. Serve immediately

Huevos Rancheros
  • 1/2 tsp oil
  • 1/2 onion, minced
  • 1 medium tomato, minced
  • 2 tbsp chopped green chiles
  • oil spray
  • salt and pepper
  • pinch cumin (optional)
  • 2 large eggs
  • 1/4 cup shredded lettuce
  • 1 oz shredded cheese 
  • 2 tsp chopped cilantro
  • olive oil spray 
  • 2 corn tortillas 

 oil in a small pan.
onions and cook one minute, 
 tomatoes, chilies, cumin, salt and pepper and cook another few minutes. 
Set aside
 and keep warm.
In another medium non-stick pan, 
lightly spray
 the tortillas with oil on each side and 
 a few minutes on both sides until tortillas gets crispy and pockets or air bubbles start to form inside. 
Set aside. 
In the same pan, 
lightly spray
 more oil and 
 eggs, salt and pepper. 
 until sunny-side up or to your liking.

To serve, place a tortilla on each plate, top with egg, tomatoes, lettuce, cheese and cilantro.

Be fabulous today!


  1. Those sliders look amazing! I'm going to have to try that out soon... my hubby would LOVE it.

  2. I am so so so hungry after reading this! Everything looks amazing!


Hey lovebug! Thank you so much for you comment. I just loved spending time with you and I hope you come back again soon! TCB.