A good cut of beef -- filet, rib eye, or New York strip -- cooked pink, served with red and yellow bell peppers in a mound, on a plate with a classic beurre blanc sauce, and the option of eating it with fresh guacamole and corn chips. French meets fresh Latin food.
This marvelous sauce is the reason you grow your own tomatoes. Dice a few and add minced garlic, fresh basil and the best quality olive oil you can buy. Let the heady mixture rest at room temperature for a few hours, then toss with hot pasta.
This is a crowd pleaser and the recipe serves twelve. What a coincidence! This is a layered salad that is fun to make and pretty served in a glass bowl. Lots of cornbread, corn, beans, green peppers, spring onions, and crumbled bacon. All layered with a creamy herbed dressing.