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Ingredients

1 1/2 tablespoons ancho chile powder
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/8 teaspoon freshly ground pepper
Pinch of cinnamon
Pinch of allspice
1 1/2 pounds pork tenderloin, cut into 1/3-inch cubes
1 medium white onion, chopped
2 tablespoons cider vinegar
5 tablespoons minced cilantro
3 tablespoons extra-virgin olive oil
1 cup shredded mozzarella cheese
Sixteen warmed 6- or 8-inch flour or corn tortillas,
mashed avocado, shredded or leaf lettuce, salsa and lime wedges, for serving

Directions

In a large bowl, mix the ancho powder with the salt, oregano, cumin,

pepper, cinnamon and allspice. Add the pork, onion, vinegar and

1/4 cup of the cilantro and mix well.

Heat the olive oil in a large skillet. Add the pork and stir-fry over

moderately high heat until browned outside and just cooked through.

Transfer the pork to a colander to drain, then sprinkle with the cheese

and the remaining 1 tablespoon of cilantro. Transfer the pork to a

serving bowl and serve with the warmed tortillas, mashed avocado,

lettuce, salsa and lime wedges.

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Ingredients

4 large red bell peppers (2 1/4 pounds), stems removed
3 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 medium onion, finely chopped
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper
1 quart low-sodium chicken broth
1/2 cup fresh orange juice
1/4 teaspoon grated orange zest
2 tablespoons chopped cilantro
Salt and freshly ground pepper
6 sea scallops

Directions

Preheat the oven to 425°. Put the peppers on a cookie sheet,

stemmed side down, and bake for 45 minutes, or until the skins are black.

When they’re cool enough to handle, remove and discard the skins,

cores and seeds. Finely dice 2 of the peppers.

In a large saucepan, heat 2 tablespoons of the olive oil. Add the garlic, onion,

cumin and crushed red pepper and cook over moderately low heat,

stirring occasionally, until the onion is softened, about 10 minutes.

Add the whole roasted peppers and the chicken broth and bring to a boil

over high heat. Reduce the heat to low and simmer for 20 minutes.

Add the orange juice, orange zest and cilantro.

In a blender, puree the soup in batches. Return the soup to the saucepan

and season with salt and pepper; keep hot.

In a medium skillet, heat the remaining 1 tablespoon of olive oil until

shimmering. Season the scallops with salt and pepper. Add the scallops

to the skillet and cook over high heat until richly browned on the bottom,

about 2 minutes. Turn the scallops and cook on the second side for

1 minute. Ladle the soup into bowls, garnish with the scallops and

diced peppers and serve.

INGREDIENTS

1/4 cup Dijon mustard
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2 pounds small red potatoes

DIRECTIONS

Spray a shallow roasting pan with nonstick cooking spray three times to coat well; set aside.

In a large bowl, whisk the mustard, paprika, cumin, chili powder, salt and cayenne.

Pierce potatoes with a fork several times; add to mustard mixture and toss to coat.

Place in prepared pan.

Roast on grill, uncovered, at 375 degrees F for 30-40 minutes or until tender.

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Ingredients

Beer Can Chicken Rub:

nocoupons

• 2 tablespoons smoked paprika
• 2 tablespoons salt
• 2 tablespoons onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon ground cumin
• 2 teaspoons dried thyme
• 2 teaspoons dried oregano
• 2 teaspoons black pepper
• 2 teaspoons garlic powder

For the Chicken:

nocoupons

• 4 pounds chicken, washed and dried
• Vegetable oil
• Beer Can Chicken Rub
• 1 (12-ounce) can beer

Directions

For the chicken rub:

In a small bowl mix all the ingredients together and use for the grilled chicken. You can store extra rub mixture in an airtight container for up to 6 months.

For the chicken:

Preheat your grill to medium-high heat.

Rub the chicken and its cavity down with the vegetable oil.

Season the chicken with rub mixture, remembering to season the cavity. P

our out 1/4 of the beer and sit the chicken on top of the beer can.

Place the chicken in the center of the hot grill and cover.

Cook the chicken for 1 to 1 1/2 hours, or until an instant-read thermometer registers 165 degrees F.

Once cooked, cover loosely with foil and let rest for 10 minutes before carving.

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