Recipe(tried): Recipes for a Weekend Dinner - Grilled Skirt Steak Tacos with Corn Relish, Creole Red Bean and Rice Salad, Avocado and Grapefruit Salad with Walnut Vinaigrette, Jasmine Rice Pudding with Fruit

RECIPES FOR A WEEKEND DINNER
Grilled Skirt Steak Tacos with Corn Relish
Creole Red Bean and Rice Salad
Avocado and Grapefruit Salad with Walnut Vinaigrette
Jasmine Rice Pudding with Fruit

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GRILLED SKIRT STEAK TACOS WITH CORN RELISH
Source: Bon App tit, September 2004
Servings: 4

1 pound skirt steak, cut into 4 pieces
1 1/2 teaspoons chipotle chile powder, divided
3 tablespoons olive oil, divided
2 tablespoons fresh lime juice, divided
6 green onions
2 ears of corn, husked
1/4 cup chopped fresh cilantro
1 teaspoon finely grated lime peel
8 (5- to 6-inch) corn tortillas

Prepare barbecue grill (medium-high heat).

Sprinkle skirt steak on both sides with salt and 1 1/4 teaspoons chile powder. Whisk 1 1/2 tablespoons olive oil and 1 tablespoon lime juice in 11x7-inch glass dish. Add meat and turn to coat; place in single layer. Marinate 15 minutes.

Meanwhile, brush green onions and corn with 1 tablespoon oil and sprinkle with salt and pepper.

Grill vegetables until slightly charred, turning occasionally, about 2 minutes for green onions and 7 minutes for corn. Working over bowl, cut corn from cob directly into bowl.

Coarsely chop green onions and add to corn. Stir in cilantro, lime peel, and remaining 1/4 teaspoon chile powder, 1/2 tablespoon oil, and 1 tablespoon lime juice. Season relish to taste with salt and pepper.

Grill skirt steak to desired doneness, about 2 1/2 minutes per side for medium. Transfer to work surface; let rest 5 minutes.

Place tortillas at edge of grill to warm and soften, about 1 minute.

Arrange 2 warm tortillas on each of 4 plates. Thinly slice skirt steak across grain. Divide skirt steak and juices equally among tortillas. Spoon relish over each and serve.

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CREOLE RED BEAN AND RICE SALAD
Servings: 4

1 cup dried red beans
1/2 teaspoon salt, divided
6 sun-dried tomatoes (not packed in oil), chopped
1/2 cup basmati or Texmati rice
1 medium yellow squash, cut into 1/2-inch cubes
3/4 cup finely diced red bell pepper
3/4 cup finely diced celery
6 green onions, cut into 1/4-inch slices
Lettuce leaves
Cherry tomatoes for garnish

CREOLE DRESSING (makes 1 cup):
1/4 cup olive oil
2 tablespoons tomato juice
2 tablespoons Creole or other whole-grain mustard
4 teaspoons red wine vinegar
1 teaspoon Worcestershire sauce
2 cloves garlic, minced
1/2 teaspoon dried thyme leaves
1/4 teaspoon ground red pepper

Place beans in large saucepan; cover with water by 2 inches. Bring to a boil over high heat. Cover and remove from heat. Let stand 1 hour.

Return to a boil over high heat. Reduce heat to low. Simmer, covered 30 minutes; stir in 1/4 teaspoon salt.

Cook 15 to 30 minutes more or until tender, adding tomatoes during last 5 minutes.

Meanwhile, bring 1 cup water to a boil in medium saucepan. Add rice and remaining 1/4 teaspoon salt. Reduce heat to low. Cover and simmer 25 to 30 minutes or until liquid is absorbed and rice is tender. Cool.

Meanwhile, prepare Creole Dressing. Combine all dressing ingredients in small bowl; whisk until blended Set aside.

Drain bean mixture and rinse under cold water; drain. Place beans in large bowl. Add rice, squash, pepper, celery and onions to beans.

Pour Creole Dressing over bean mixture; toss to blend. Serve on lettuce leaves. Garnish, if desired.

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AVOCADO AND GRAPEFRUIT SALAD WITH WALNUT VINAIGRETTE

1/3 cup walnut pieces
1 large pink grapefruit
1 tbsp champagne vinegar or white wine vinegar
1/2 tsp salt
1 shallot, finely diced
3 tbsp walnut oil
1 head butter lettuce
1 large or 2 small Haas avocados

Preheat an oven to 350 degrees.

Lightly toast the walnuts until they begin to smell good, about 7 to 10 minutes, then remove to cool.

Using a sharp knife, cut a slice off the top and bottom of the grapefruit. Stand the grapefruit upright on a cutting board and slice away the peel, following the contours of the fruit and removing the white membrane to expose the pulp. Holding the fruit in one hand over a bowl, cut along both sides of each segment to free the segments, capturing them and the juice in the bowl. Set aside.

Combine 1 tbsp of the grapefruit juice, the vinegar, salt and shallot in a small bowl. Let stand for 10 minutes to macerate the shallot, then whisk in the walnut oil.

If using butter lettuce, discard the ragged outer leaves; separate the inner leaves at the base, wash, and dry well. Gently tear them into large pieces or leave whole. Place half the lettuce in a bowl, add half of the dressing, and toss to coat. Divide the green between two plates.

Halve, pit, and peel the avocados then slice crosswise onto a plate. Spoon the remaining dressing over the avocado slices then divide them between the plates, tucking them in between the leaves. Add the grapefruit sections and walnuts, and serve right away.

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JASMINE RICE PUDDING WITH FRUIT
Servings: 6

2 1/2 cups water
1 cup jasmine rice
2 tbsp sugar
3/4 tsp salt
1/2 cup Dried Apricot Preserves
2 tsp vanilla extract
1/8 tsp ground nutmeg
Fresh Fruit (recipe follows)
1/2 cup milk
1 cup (1/2 pint) heavy cream, whipped
Ground nutmeg (optional)
Fresh mint sprigs (optional)

In 2 quart sauce pan, heat water, rice, sugar, and salt to boiling over high heat. Reduce heat to low; cover and cook until rice is tender and all water is absorbed, 15 to 18 minutes.

Stir in B&R Farms Dried Apricot Preserves, vanilla, and 1/8 tsp nutmeg.

Transfer rice mixture to medium size bowl. Cool to room temperature, then cover and refrigerate until cold, at least 2 hours.

MEANWHILE, PREPARE AND REFRIGERATE FRESH FRUIT.
In medium size bowl, combine:
1 pint organic strawberries, quartered lengthwise
1 ripe organic mango, peeled, pitted
1 tbsp. sugar

TO SERVE:
Stir milk into rice mixture until creamy, then fold in whipped cream. Divide pudding among 6 dessert bowls, placing at one side of bowls. Spoon Fresh Fruit at other side. Sprinkle with nutmeg and garnish with mint, if desired.