Category: MEMES & LINK PARTIES

• 2 eight ounce top sirloin filet (substitute real filet mignon if you can’t find sirloin filet)
• 1 tsp kosher salt
• 1/2 tsp black pepper, coarsely ground
• 1/2 tsp garlic powder

• 1 ea jalapeno
• 1 cup heavy cream
• 1 Tbsp cilantro, finely chopped
• 1/2 tsp kosher salt
• 1/4 tsp paprika 
• 1/4 tsp black pepper

1. Preheat grill to 450f (medium high heat).
2. Roast jalapeno over grill until blackened on all sides. Place in a zip top bag or a bowl covered with plastic wrap for 5 minutes.  Split open, scrape out seeds and then scrape off most of the charred skin.  Finely dice the pepper.
3. In a medium sauce pan, simmer the cream over medium heat until the volume is reduced by half (about 5 minutes once simmering).
4. Stir in the jalapeno, and remaining ingredients.
5. Season the steaks with the salt, pepper and garlic.
6. Grill the steak 4-5 minutes per side, or until they reach an internal temperature of 127-130f for medium rare.  
7. Rest steaks for 10 minutes.
8. Ladle 1/4 cup of the roasted green chili cream sauce onto a plate and top with a grilled filet.  Repeat.

Notes

• The taste was excellent but the texture wasn’t as tender as a tenderloin filet (filet mignon).  I was surprised because the roast I had tried was every bit as tender as a beef tenderloin.

Disclaimer:  I received no compensation for this post and paid full price for all products mentioned. 

• Pre-heat oven to 375 degrees F.
• Cut the top of 4 apples off and discard. Remove the inside of each apple with a spoon or melon baller very carefully.

I used all of the inside of the apple that I could.

• Remove skin from remaining apple(s) and slice very thinly. These apple pieces will give you the additional filling needed to fill the four apples you are baking.
• Mix sliced apples with sugars and cinnamon in a bowl. If you prefer more or less cinnamon make adjustments as desired. Same goes for the sugar. 
• Scoop sliced apples into hollow apples.

• Roll out pie crust and slice into 1/4 inch strips.
• I added a strip inside the top of the apple, which can be seen in the photo above.
• Cover the top of the apple in a lattice pattern with pie crust strips.
• Place apples in an 8×8 pan. If your apples are big you may need a bigger pan. Add just enough water to the cover the bottom of the pan.
• Cover with foil and bake for 20-25 minutes.
• Remove foil and bake for an additional 20 minutes or until crust is golden brown and sliced apples are soft.

How yummy does that look? The entire thing is edible too!

I hope everyone had a Happy Thanksgiving and safe travels.  

I took this on a walk at our family’s cabin in North Carolina yesterday.

These purple hull beans that we picked up at the farmers’ market aren’t really magic. They just turn color while cooking and end up looking like regular green beans. But “Beans that change color and rice” just didn’t sound that catchy.

I barbecued chicken.

I fire roasted new potatoes in garlic butter.

Alexis even baked rolls on her Big Green Egg.

• 1 cup long grain rice
• 1 pound purple hull beans (or substitute green beans)
• 1 teaspoon salt
• 1 clove garlic, diced
• 3 tablespoons butter
• 1 tablespoon oil

Instructions

1. Cook the rice according to directions.
2. Boil the purple or green beans about 4-5 minutes and then shock them in an ice bath to stop the cooking and preserve their color. (Chlorophyll, the pigment in green veggies is sensitive to heat and acids.  Unfortunately, there’s no saving the purple in purple hull beans, they are going to turn green when you cook them.)
3. “French” the green beans by slicing them 3-4 times each on a sharp diagonal. Season with the salt. Toss into the rice, fluffing with a fork.
4. Put the butter and oil in a preheated pan over medium heat. Saute the garlic until turning golden. Pour over the rice/bean mixture.