1/2 cup fresh lime juice
1/2 cup chopped fresh cilantro
1/2 cup olive oil
1/3 cup soy sauce
1/4 cup tequila
7 garlic cloves, finely chopped
2 teaspoons grated lime peel
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground black pepper
2 2-pound beef loin tri-tip roasts, trimmed
Marinate the tri-tip for at least two hours.
Whisk first 10 ingredients in medium bowl. Using small sharp knife, pierce meat all over. Place meat in large resealable plastic bag; add marinade. Seal bag. Refrigerate at least 2 hours or overnight, turning plastic bag occasionally. Prepare barbecue (medium-high heat).
Remove meat from marinade. Discard marinade. Grill meat to desired doneness; about 10 minutes per side for medium-rare. Transfer to cutting board. Tent with foil; let stand 10 minutes. Cut diagonally across grain.
Grilled Tri-Tip Roast with Tequila Marinade submitted by Club member Brenda Beissel
8 - plum tomatoes, seeded and chopped
6 - green onions, sliced
1/4 - cup cilantro, chopped
1/2 - teaspoon ground black pepper
2 - tablespoons olive oil
1/4 - cup balsamic vinegar
1 - teaspoon salt
In a bowl, combine the tomatoes, green onions, cilantro, pepper, olive oil, balsamic vinegar and salt. Wrap the bowl with plastic wrap, place in refrigerator, and chill for 1 hour.
Makes 2 to 2-1/2 - cups.
Salsa Vera Cruz
submitted by Club member Brenda Beissel
Cold Loud Mouth Soup – submitted by Club member Brenda Beissel
30 oz black beans, rinsed (2 cans)
½ cup onion, diced small
¾ cup red bell pepper, diced small
4 garlic cloves minced (2 teas.)
3 plum tomatoes, seeded & diced
10 oz. frozen sweet corn, thawed
3 tbs pickled jalapeno slices, chopped
3 tbs fresh lime juice
3 tbs olive oil
3 tbs fresh cilantro, minced
1 tbs chili powder
2 teas. ground cumin
1 teas. season salt (Goya Adobo w pepper)
2-3 chipolte peppers, canned in Adobo sauce; seeded and chopped (optional)
This is a new favorite!! We doctored up a Goya recipe and found the addition of the canned chipolte peppers really gave this an added zip. They can be found in the ethnic section of most stores.
It’s a lot of chopping, but very worth it!
Combine all ingredients together and chill. Serve with a variety of tortilla chips.
Black Bean & Corn Salsa –submitted by Club member Sandi Keller
1 Cooler
2 bags of ice
3 - 24 packs of beer
Open cooler, dump in 3 cases of beer, preferably your team's local brewed brand. Dump the bags of ice on top, mixing with cans of beer frequently. Close cooler.
To Serve: pull out cold beer open top.
Serves 2 or 3 diehard fans over a 2-4 hour span. Repeat process as often as necessary or as the mood calls for.
16 oz softened cream cheese
8 oz sour cream
4 tbs mayonnaise
1 tbs dry mustard
¼ teas. garlic salt
1 lb. crabmeat lump or special (expensive)
1 cup shredded white cheddar
Blend all ingredients except crab and cheese. (use beaters or food processor). Fold in crab and cheese. Put in serving dish and bake for 45 minutes @ 350°. Give it a good stir halfway through cooking time and again
when done.
Serve with ½ “ French bread slices spread with garlic butter. (broil to toast).
Also tasty with tortilla chips or crackers.
Hot Crab Dip – submitted by Club member Sandi Keller
