• ½ cup light vegetable oil
• 6 large garlic cloves, peeled and finely chopped
• ½ teaspoon freshly ground black pepper, plus more for sprinkling on chips
• 1 9-or-10 ounce bag tortilla chips

DIRECTIONS:

1. Preheat oven to 325°F.
2. In a small saucepan over medium-low heat, combine vegetable oil, garlic, and pepper.  Cook until garlic browns slightly, about 10 minutes.  Remove from heat.  Strain mixture through a fine-mesh strainer into a small bowl.
3. Place chips in a large bowl.  Use a brush to spread oil mixture on chips.  Spread chips on a rimmed baking sheet.  Bake until hot and aromatic, about 10 minutes.  Sprinkle with pepper and scoop into a serving bowl or basket.

Serves 8 to 10 as a snack

• ¾ ounce (about ½ cup) dried porcini (or other wild mushrooms)
• 2 tablespoons olive or vegetable oil
• 1 large jalapeño or 2 serrano chiles, stemmed and finely chopped
• 1 medium white onion, coarsely chopped
• 1 large ripe tomato, coarsely chopped
• 3 tablespoons full-flavored beer
• 8 ounces Monterey jack cheese, shredded (about 2 cups)
• About a dozen war, corn or flour tortillas

DIRECTIONS:

1. Place mushrooms into a small bowl, cover with boiling water, weight with a plate to keep mushrooms submerged, and let rehydrate for 20 minutes.  Drain off liquid, pressing on mushrooms to remove all of the water.  Chop into ¼-inch pieces.
2. Heat oil in a medium skillet over medium0high heat.  Add chiles, onion, tomato, and mushrooms and cook, stirring until onion begins to softened and brown, 7 to 8 minutes.  Add beer and stir until liquid has evaporated and mixture looks dry.
3. Reduce heat to medium-low, sprinkle cheese evenly over vegetables and stir slowly and constantly until cheese is just melted.  Immediately scoop into a warm serving dish (a small fondue dish over tea light is ideal) and serve with warm tortillas for making soft tacos.

SERVES 6 AS A LIGHT APPETIZER

• 6 corn tortillas
• Vegetable oil for frying
• 4 garlic cloves, peeled and left whole
• 1 small white onion, sliced
• 2 dried pasilla chiles (or 1 dried ancho), stemmed, seeded, and torn into several flat pieces
• 1 14.5-ounce can whole tomatoes in juice, drained
• 6 cups chicken broth
• 1 large sprig fresh epazote, if available
• 6 ounces Mexican queso fresco, feta, or other crumbly fresh cheese, cut into ½-inch cubes
• 1 large ripe avocado, peeled, pitted and cut into ½-inch cubes
• 1 large lime, cut into wedges

DIRECTIONS:

1. Cut tortillas in half, then into ¼-inch strips.  In a medium-large saucepan, heat ½ inch of oil over medium heat until shimmering (not smoking.)  Add half of the tortilla strips.  Cook, stirring, until golden-brown and crispy.  With a slotted sppon, scoop out tortilla strips and drain on paper towels.  Repeat with remaining tortillas.
2. Pour off all but a thin coating of hot oil from the saucepan and return to heat.  Add garlic and onion and cook, stirring regularly, until golden, about 7 minutes.  Use a slotted spoon to scoop out garlic and onion, pressing them against side of pan to leave behind as much oil as possible.  Transfer garlic and onion to a blender or food processor.
3. Add chile pieces to pan.  Cook, turning quickly, for about 30 seconds.  Remove and drain on paper towels.  Set pan aside.
4. Add tomatoes to blender or food processor containing garlic and onion, and process to a smooth purée.  Set saucepan over medium-high heat.  When hot, and purée and cook, stirring, until it has thickened to the consistency of tomato paste, about 10 minutes.  Add broth and epazote (if using), bring to a boil, then partially cover and gently simmer over medium-low heat for 30 minutes.  Season to taste with salt.
5. To serves, divide cheese and avocado among soup bowls.  Ladle broth into each bowl, top with tortilla strips, and crumble on a little toasted chile.  Serve with lime edges.

SERVES 6 AS A FIRST COURSE, 4 AS A LIGHT MAIN DISH

Recipe Courtesy of the Beef Check Off

INGREDIENTS:

• 2 boneless beef top loin (strip) steaks (about 1-1/4 pounds)
• 1/2 cup freshly grated Parmesan cheese
• 1-1/2 teaspoons all-purpose flour
• 12 slices thin white sandwich bread, crusts removed
• 1-1/2 teaspoons coarse grind black pepper
• Salt
• 4 ounces garlic-herb cheese spread, slightly softened
• Prepared balsamic syrup
• 24 small arugula leaves

DIRECTIONS:

1. Heat oven to 350°F. Combine Parmesan cheese and flour in small bowl; toss to mix well. Spray baking sheet with nonstick cooking spray. Sprinkle Parmesan mixture evenly into 8-inch circle on baking sheet. Bake in center of 350°F oven 6 to 8 minutes or until melted and light brown. Cool 2 minutes on baking sheet, then remove to wire rack to cool completely. Break into 24 irregular-shaped pieces. Set aside.
2. Cut each bread slice diagonally in half. Place in single layer on baking sheet. Bake in 350°F oven about 6 minutes or until lightly toasted but not brown. Set aside.
3. Press pepper evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook top loin steaks 12 to 15 minutes (tenderloin steaks 10 to 13 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Carve steaks into thin slices; season with salt.
4. Meanwhile, spread 1 teaspoon cheese onto each bread piece; top with 2 to 3 steak slices. Drizzle balsamic syrup over beef; top with Parmesan crisp and arugula leaf.

MAKES 24 APPETIZERS

Recipe Courtesy of the Beef Check Off

INGREDIENTS:

• 1 pound beef top sirloin or beef tenderloin steaks, cut 1 inch thick
• 8 ounces medium mushrooms
• 2 medium red, yellow or green bell peppers, cut into 1-inch pieces
• Salt

Seasoning:

• 2 tablespoons
• Olive oil
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves
• 2 cloves garlic, minced
• 1/2 teaspoon ground black pepper

Cucumber-Yogurt Sauce:

• 1/2 cup plain yogurt
• 1/3 cup finely chopped seeded cucumber
• 2 tablespoons crumbled feta cheese
• 1 clove garlic
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon salt

DIRECTIONS:

1. Cut beef steak into 1-1/4-inch pieces. Combine seasoning ingredients in large bowl. Add beef, mushrooms and bell pepper pieces; toss to coat.
2. Alternately thread beef and vegetable pieces evenly onto eight 12-inch metal skewers, leaving small spaces between pieces.
3. Place kabobs on grid over medium, ash-covered coals. Grill kabobs, covered, 7 to 9 minutes (over medium heat on preheated gas grill, covered, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once. Season kabobs with salt, as desired.
4. Meanwhile, combine sauce ingredients in small bowl. Serve with kabobs.

SERVES 4

INGREDIENTS:

• 2/3 cup sugar
• 1/2 tsp salt
• 1/2 cup of unsalted butter
• 2 eggs well beaten
• 2 tsp baking powder
• 1-3/4 cup flour
• 1/4 tsp baking soda
• 3 mashed banana

DIRECTIONS:

1. Combine sugar, salt and butter; add eggs.

2. Mix baking soda with flour and powder. Stir flour mixture along with mashed bananas into sugar and egg mixture.

3. Bake 350° for 1 hour and 10 minutes

SERVES 10

• ½ cup water
• ½ cup granulated sugar
• 2 tablespoons packed light brown sugar
• 1/8 teaspoon salt
• 2 small papayas (about 2 pounds), peeled, seeded, and cut into 1-inch pieces
• ¼ teaspoon finely ground lime zest
• ¼ cup fresh lime juice

DIRECTIONS:

1. In a small saucepan over medium-high heat, bring water, granulated sugar, brown sugar, and salt to a boil.

2. Continue to cook, stirring, until sugar is dissolved.

3. Using a food processor, purée papaya, zest, and lime juice.  Pour mixture through a fine strainer set over a large glass measure or bowl, pressing hard on solids to extract as much liquid as possible.  Refrigerate mixture until thoroughly chilled, about 2 hours.

4. Transfer mixture to an ice cream maker and freeze according to manufacturer’s instructions.  (The sorbet will be soft when churned, but ready to eat.  For a firmer texture, transfer to a freezer container, and freeze for at least 2 hours.)

5. Serve scooped into bowls or stemmed glasses.

SERVES 4

• 2 ½ cups water
• ¼ teaspoon salt
• 1 cup long-grain white rice, preferably jasmine or basmati
• 2 cups whole milk
• 1 14-ounce can coconut milk
• ½ cup packed light brown sugar
• 4 rough-cut brown sugar cubes
• 1 teaspoons finely grated lime zest
• 2 large firm ripe mangoes, peeled, pitted, and cut into 3/8-inch cubes
• 2 tablespoons fresh lime juice

DIRECTIONS:

1. Bring water and salt to a boil in a large heavy saucepan over high heat.  Add rice, reduce heat to low, cover, and cook for 20 minutes.  Remove pan from heat and let rice stand, covered for 10 minutes.

2. Stir in milk, coconut milk, and sugar into rice and bring mixture just to a boil over medium-high heat.  Reduce heat and cook at a bare simmer, stirring frequently at first and constantly toward the end, until mixture is thick and creamy and rice is very soft, about 30 minutes.  Transfer to a bowl and let cool to room temperature, stirring frequently to prvent a skin from forming.

3. Refrigerate rice pudding, tightly covered, until thoroughly chilled and set, at least 4 hours or overnight.

4. Crush sugar cubes with a mortar and pestle until broken up into small pieces.  Add zest and stir until well combined.  Stir together mango and lime juice in a medium bowl.

5. To serve, spoon a layer of ½ cup rice pudding into each of 8 short glasses.  Add 2 tablespoons of mango to each, top with a generous ¼ cup pudding, and add another 2 tablespoons of mango.  Garnish each serving with lime zest and sugar mixture.  Serve immediately.

SERVES 8

Passion fruit curd:

• ½ cup (1 stick) unsalted butter
• 5 large egg yolks
• ½ cup sugar
• ½ cup thawed frozen passion fruit purée
• 1/8 teaspoon salt
• 2 teaspoons fresh lime juice

Meringue:

• 1 cup sweetened shredded coconut
• 4 large egg whites, at room temperature
• ¼ teaspoon cream of tartar
• 1/8 teaspoon salt
• ¾ cup gradulated sugar
• ¾ cup heavy cream

DIRECTIONS:

1. To make curd: Melt butter in a medium heavy saucepan over medium-low heat.  Remove pan from the heat and whisk in egg yolks, sugar, passion fruit purée, and salt.  Return to medium heat and cook, whisking frequently at first and constantly toward the end, until thickened, 8 to 10 minutes.

2. Immediately pour curd through a fine strainer set over a medium glass measure or bowl.  Whisk in lime juice.  Let cool to room temperature, whisking occasionally; curd will continue to thicken as it cools.  Refrigerate, tightly covered, until thoroughly chilled and set, about 2 hours.

3. To make meringue: Position a rack in middle of oven and preheat to 350°F.  Trace a 9-inch circle on a sheet of parchment paper.  Place paper on a baking sheet.

4. Toast coconut on another baking sheet, shaking pan occasionally, until dark golden brown, 8 to 10 minutes.  Transfer coconut to a plate to cool.  Reduce oven temperature to 225°F.

5. Using an electric mixer on medium speed, beat egg whites in a large bowl until foamy.  Increase speed to medium-high, add cream of tartar and salt, and beat just until soft peaks from when beaters are lifted.  Add sugar, about 2 tablespoons at a time, and beat just until stiff peaks form.  With a whisk or a rubber spatula, fold in ¾ cup of the toasted coconut.

6. Spoon meringue into parchment circle on baking sheet, scooping sides upward to form a raised edge, (or spoon into 8 individual-serving cups).  Bake for 1-hour, or until the meringue is dry to the touch.  Turn off oven and leave meringue in oven for 2 hours.  Peel off paper.

7. Just before serving, use an electric mixer on high speed to beat cream in a large bowl until stiff peaks form.  Beat in passion fruit curd just until combined well.  Spoon filling into meringue shell, and sprinkle remaining coconut on top.  Serve immediately.

SERVES 8

INGREDIENTS:

Pecan Praline Topping:

• 1/3 cup all purpose flour
• 1/3 cup packed light brown sugar
• 3 tablespoons cold, unsalted butter, cut into small pieces
• 1 cup pecans, coarsely chopped

Batter:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon coarse salt
• 1 can (16 ounces) solid-pack pumpkin
• ¾ cup packed light brown sugar
• 5 tablespoons unsalted butter, melted
• 2 large eggs

DIRECTIONS:

1. Pecan Praline Topping: Pulse the flour and brown sugar in a food processor until blended. With motor running, gradually add butter, pulsing after each addition, until the mixture is crumbly. Transfer to a small bowl. Add the pecans and blend with fingertips or fork. Set aside.

2. Heat oven to 400°F. Lightly oil or butter 12 large muffin cups.

3. Batter: In a large bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, and salt; stir to blend. Set aside.

4. Pulse the pumpkin, brown sugar, melted butter, and eggs in a food processor until wel blended. Pour over the flour mixture in the bowl. Gently fold with a rubber spatula until blended. Do not beat or over mix.

5. Divide the batter evenly among the prepared muffin cups. Dividing evenly, press 1 rounded tablespoon of the Pecan Praline Topping onto the tops of each of the muffins. Bake 20 minutes or until the muffins are golden and pulling away from the sides of the pan. Cool on wire rack before serving.

MAKES 12