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Recipes
Recipes
Cuban Beef and Peppers
Marinade:
1/2 cup olive oil
1 chipotle chili (in adobo sauce)
6 garlic cloves, rough chopped
1 Tbsp. salt
2/3 cup orange juice
1 tsp. freshly ground black pepper
1/4 cup lime juice
3 Tbsp. chopped fresh cilantro
1 tsp. ground cumin
3 Tbsp. chopped fresh parsley
1/2 tsp. dried oregano
2 lbs. flank steak (can substitute skirt steak)
1 red bell pepper, sliced
1/2 red onion, sliced
2 Tbsp. lime juice
1/4 cup olive oil
Tortillas
Queso fresco (or taco cheese blend)
Chopped cilantro, for garnish
Instructions:
• Heat olive oil over medium heat in a saucepan. Add garlic and cook until fragrant
and pale golden brown. Transfer mixture to a blender.
• Add remaining marinade ingredients (expect flank steak) to the blender and purée
for 1 minute.
• Place flank steak and marinade in gallon-size storage bag and refrigerate for at
least 6 hours.
• Meanwhile, mix red bell pepper and red onion in a bowl with lime juice and olive
oil.
•
Preheat ceramic griddle to 400˚ F.
• Grill onion and pepper mixture for 3 to 5 minutes. Remove and keep warm
• Remove steak from marinade and wipe off any excess that clings to it.
• Grill steak for 3 minutes on each side. Remove to a cutting board and let rest for 2
minutes.
• Slice steak thinly against the grain.
• Serve with pepper/onion mixture, tortillas, and queso fresco. Garnish with cilantro.
Yield: 6-8 servings
Peanut Butter and Chocolate Chip Pancakes
Ingredients:
10 oz. milk
1 1/2 cup flour
1/2 cup creamy peanut butter
2 Tbsp. sugar
2 large eggs
2 tsp. baking powder
2 oz. butter, melted
1 tsp. salt
1 tsp. vanilla
1/2 cup chocolate chips
Nonstick pan spray or vegetable oil
Instructions:
•
Preheat ceramic griddle to 300˚ F.
• Whisk together milk, peanut butter, and eggs until smooth. Slowly pour in
melted butter and vanilla and whisk until incorporated.
• In a separate bowl mix together flour, sugar, baking powder, salt and choco-
late chips.
• Pour the wet ingredients into the dry ingredients and stir until batter is
smooth.
• Lightly oil the surface of the hot griddle taking care not to touch the surface
with your hands.
• Pour batter onto griddle. Let the pancakes cook for about 2 minutes or until
bubbles form and pop around the edges.
• Flip the pancake and cook for another 2 minutes.
Note: You may also substitute butterscotch chips for the chocolate chips or use
a combination of chocolate and butterscotch.
Yield: Approximately 12 (4-inch) pancakes
