Grilled Steaks W/Garlic Crumbs Recipe

 
      Yield: 4 Servings
 
      2 lb sirloin steak
  2 1/2 T  dijon mustard
  1 1/2 T  dry white wine
      1 t  black pepper,ground
      2 T  butter
      1 c  garlic,pressed
      1 c  bread crumbs
    1/4 c  parsley,minced

Preheat the barbecue grill - it is ready when all the coals have an
even coat of gray ash. The steak should be at least 1 1/2" thick. Pat
the steak dry with paper towels. Mix the mustard, wine and pepper.
Spread the mixture on both sides of the steak, using about 2/3 of the
mixture. Grill the steaks 5 or 6 inches from the coals, turning once,
until medium rare (about 25 minutes total). While the steaks are
cooking, heat the butter and garlic together in a heavy skillet and
cook for 10 minutes. Add the bread crumbs. Cook over medium-low heat,
stirring, until the crumbs are toasted. Brush the top of the cooked
steak with the remaining mustard mixture. Press the toasted crumbs
onto the top and sides of the steak. Sprinkle with parsley. Serve
sliced into 1/2" thick strips.

Grilled Steaks With Lemon-Herb Merinade
 
      Yield: 1 Servings
 
      8    1 1/4 inch t-bone or
           -porterhouse st,eaks
      1    lemon-herb marinade

Place steaks in a large baking dish.  Pour marinade over. Let stand
25
minutes at room temperature.

Prepare barbecue (high heat).  Remove steaks from marinade. Season
with salt and pepper.  Grill to desired doneness, about 5 minutes per
side for rare.

Grilled Stuffed Fresh Pasilla Chile With Avoc
 
      Yield: 6 Servings
 
      1    stephen ceideburg
      6    fresh pasilla (poblano)
           -chiles,ana,heims or pimie
    1/2 c  fontina cheese,Grated
    1/2 c  monterey jack cheese,Grated
    1/2 c  jarisberg cheese,Grated
      1 c  white cheddar cheese,Grated
    1/2 c  asiago (or parmesan),Grated
           -cheese
     12    cilantro sprigs
      1    avocado salsa
      2    ripe avocados
    1/2    to 1 jalapeno chile
           -roasted,seede,d and mince
    1/2 sm red onion,minced
      3    scallions,minced (white
           -part and 2,inches of green
      3 T  roughly cilantro,Chopped
      2 T  rice vinegar
      6 T  olive oil
      1    kosher (or sea salt)
      1    pepper,Freshly Ground

Prepare the chiles by cutting all the way around the stem so that
you
can remove the stem and seed base in 1 piece. Keeping the stem and
top intact, trim off any seeds and membranes, and if any get left
behind in the pepper, remove them, too. Blanch the chiles for 2
minutes in lightly salted boiling water. Remove the chiles, refresh
in ice water, and drain.

Combine the grated cheeses in a bowl and mix well. Stuff each chile
with about 1/2 cup of the cheese mixture. Do not overstuff or pack
the cheese in too densely. Replace the stem and top of the chile.

Cook on a grill over a medium fire, turning frequently until the
cheeses are melted and the chiles are hot all the way through.

Avocado Salsa: Cut each avocado in half. Remove the seed, make
dice-sized crisscrosses in the avocado flesh with a knife, and scoop
out the dice with a spoon. Place in a mixing bowl and add the chile,
onion, scallions and chopped cilantro. Whisk together the vinegar and
oil in a separate bowl, add salt and pepper to taste, and pour over
the avocado mixture. Mix gently, being careful not to mash the
avocado or the salsa will look like guacamole and taste "muddy."

Place on a bed of Avocado Salsa and garnish with the cilantro sprigs.