MikieChef

Luxury Hotels and Restaurant |5 Stars|

2008-11-02T10:51:00.000-06:00

http://marileeh.wordpress.com/

Corn & Zucchini Quesadilla w/ Tomato Salsa & Avocodo Relish

2008-07-14T20:32:00.001-05:00

Ingredients and Procedure:

3 Flour Tortillas (6")

1 c Grated Montery Jack

1 c Grated White Cheddar

2 tb Diced Red Onion

1 Janapeno, seeded & minced

1 c Suchinni, julienned

3/4 c Corn kernels

Salt & pepper to taste Tomato Relish * Avocado Relish * [* recipes follow] I. Prepare the salsa and relish.* Set aside. Heat oven to 450 deg. Positioin 2 tortillas on an ungreased cookie sheet. Sprinkle half the cheeses, onion, jalapeno, zuchinni and corn on each. Season to taste with salt and pepper. II. Place one of the two tortillas atop the other and the third torilla atop the second. Transfer to the oven and bake until cheese has melted and tortillas are becoming crisp (about 10 min.). III. Cut tortilla into quarters, garnish each with tomato salsa and avocado relish and serve hot. ~From the Mesa Grill (102 5th Ave., NY), chef Bobby Flay Chicago Tribune Magazine, March 21, 1993 Posted by Bud Cloyd

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2008-01-29T12:54:00.001-06:00

***
I'll give you the recipe if you ask for it! :)
The same cut of beef can also be called:

French: chateaubriand, tournedos, filet de bœuf. (In France, though beef "filet mignon" exists, the word doesn't usually refer to beef, but instead to a tender and expensive cut of pork.)
English (US): medallions, tenderloin steak
English (UK & Ireland): fillet steak
Argentina: Bife de Lomo
Brazil: Filé Mignon

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