Top Secret Restaurant Recipes 2 (5 page)

MARINADE

2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
4 teaspoons chili powder
4 teaspoons minced garlic
1 ½ teaspoons meat tenderizer
(McCormick is best)
2 teaspoons paprika
2 teaspoons ground black pepper
1 teaspoon ground cayenne pepper
1 teaspoon onion powder
½ teaspoon ground oregano
2 cups water

GARLIC BUTTER

3 tablespoons salted butter
⅛ teaspoon garlic powder
pinch salt

ON THE SIDE

1 tablespoon olive oil
1 tablespoon salted butter
2 cups thinly sliced white onion
(about ½ onion)
2 cups sliced white mushrooms
⅛ teaspoon salt
⅛ teaspoon ground black pepper

1. Combine all marinade ingredients in a medium bowl.

2. Pound steaks with a kitchen mallet until about ¾-inch thick.

3. Submerse steaks in marinade, cover and store overnight in the refrigerator.

4. When your steaks have marinated for approximately 24 hours, preheat a barbecue grill to medium/high heat and grill the steaks for 3 to 5 minutes per side or until cooked as desired.

5. Melt 3 tablespoons butter and combine with ⅛ teaspoon garlic powder and a pinch of salt.

6. Combine I tablespoon butter and I tablespoon olive oil in a medium skillet over medium/low heat. When the butter is melted, add 2 cups of sliced onion and saute for 2 to 3 minutes or until onion begins to soften. Add sliced mushrooms, ⅛ teaspoon salt and ⅛ teaspoon black pepper to pan, and saute for another 2 to 3 minute or until onion and mushrooms begin to lightly brown.

7. When the steaks are done, spoon a couple teaspoons of garlic butter over the top of each steak and serve with mushrooms and onion on the side.

MARINADE

2 cups water
⅓ cup soy sauce
3 tablespoons granulated sugar
2 tablespoons salt

2
tablespoons white vinegar
1 tablespoon ground chipotle
pepper(or 1½ teaspoons
ground cayenne pepper)
2 teaspoons hickory smoke
flavoring

2 teaspoons paprika
2 teaspoon garlic powder
I teaspoon onion powder
I teaspoon ground black pepper

 

4 skinless chicken breast fillets

MEXI-RANCH DIPPING SAUCE

½ cup mayonnaise
2 tablespoons minced onion
2 tablespoons diced tomato
1 tablespoon buttermilk
1 tablespoon white vinegar
2 teaspoons minced fresh cilantro
I teaspoon canned chopped mild
green chiles
¾ teaspoon paprika
½ teaspoon granulated sugar
¼ teaspoon salt
pinch dried dill weed
pinch ground cumin
pinch cayenne pepper

PICO DE GALLO

2 medium tomatoes, diced
⅓ cup diced red onion
1 jalapeno, seeded and
diced
2 teaspoons lime juice
2 teaspoons minced fresh
cilantro
¼ teaspoon salt
¼ teaspoon ground black pepper

 

4 large flour tortillas
1 cup fancy shredded Cheddar
cheese
I cup fancy shredded Monterey
Jack cheese
4 cups shredded iceberg lettuce

1. The chicken needs to marinate for 2 hours, so make the marinade first by combining the ingredients in a medium bowl. Stir well until the sugar has dissolved. Add four chicken breasts to the marinade, cover and chill for 2 hours. Don’t let the chicken marinate for much more than that or it could get tough.

2. While the chicken marinates, prepare the dipping sauce by combining the ingredients in a medium bowl. Stir well then cover and chill. This will allow all the flavors to develop nicely while parked in the fridge.

3. The pico de gallo will also develop nicely in the fridge. Combine all those ingredients, then cover and chill it as well.

4. When you’re ready to make your roll-ups, preheat your grill to medium/high heat. Grill the chicken breast for 4 to 7 minutes per side or until done.

5. Build each roll-up by first laying a large flour tortilla in a large skillet over low-heat. Sprinkle about ½ cup of the combined cheeses over the surface of the tortilla while it heats up in the pan. When the cheese begins to melt, remove the tortilla from the pan. Sprinkle about I cup of shredded lettuce in a strip across the center of the tortilla, followed by about 3 tablespoons of pico de gallo. Slice one grilled chicken breast into bite-size chunks and arrange the chicken on the lettuce. Fold the ends of the tortilla over the filling, then roll the tortilla from the bottom. Make a diagonal cut across the center of the roll-up and serve with a small dish of the dipping sauce on the side.