Spice Mix

• 1 cup ground ancho chile

• 1/4 cup freshly toasted cumin, ground

• 1/4 cup kosher salt

• 1 T. ground ginger

• 1 T. freshly ground coriander

• 1 T. freshly ground black pepper

• 1 tsp. cayenne pepper

Directions
Mix all ingredients thoroughly

• 2 T. chile seasoning

• 2 T. ground coffee

• 4 petite tender steaks (8-10 ounces each)

• 1 T. vegetable oil

Directions
Heat oven to 425 F. In a bowl, mix chile seasoning and coffee. Rub petite tenders with vegetable oil. Roll petite tenders in the chile and coffee mixture. Heat a non-stick skillet to high heat and char on all sides one at a time. Place whole petite tenders on a cookie sheet and roast 15 to 20 minutes. Remove when thermometer registers 145 F for medium rare or 160 F for medium. Let stand 5 minutes before slicing. Slice each tender into 8 slices and serve each person 4 slices.

• 1 seedless cucumber

• 2 garlic cloves

• 2 T. chopped dill and chives

• 1/2 cup buttermilk

• 1 T. red wine vinegar

• 1/2 cup sour cream

• Kosher salt and cracked black pepper

Directions
Puree first five ingredients in blender. Whisk in sour cream and add kosher salt and cracked black pepper to taste.

• 8 ounces Texas savoy spinach

• 8 slices Texas onion

• 2 Texas tomatoes, diced

• 1 cucumber, cut in half and sliced

• 1 cup blue cheese crumbles

Directions
Place all salad items in a large mixing bowl. Top with 4-6 ounces of the cucumber dressing. Toss well to be sure spinach is coated with the dressing. Divide onto 8 plates and top with the charred petite tenders.

Savoy Spinach is curly leaf spinach with a wonderful almost nutty undertone. Can be eaten raw as in a salad or cooked just a bit. Spinach actually has more nutritional value once cooked. Wash well, as with all spinach, but dry well before sautéing. The stems have the sugar, so do not trim them too much. Cook in very little water and you will be rewarded with the most delicious spinach ever! This is an old heirloom variety.

Petite tender is a small separate muscle that rests on top of the shoulder near the top blade of the cow. The shoulder tender is separated by following the natural seam. All external fat is removed. The shape and size are similar to the pork tenderloin. The petite tender averages 8 to 10 ounces.

Pick the best, pick Texas! Ingredients in bold are grown in the Lone Star State. Spot them at the store by looking for the GO TEXAN logo.

Cajun Grilled Veggies
Cantaloupe Sorbet
Chili Fried Gulf Oysters
Duck Risotto Stuffed Cabbage Rolls
Garden Potato Salad
Grilled Lamb
Grilled Ostrich
Laotian Beef Salad
Marinated Mushrooms
Midnight Oyster Miga Omelet
Oysters With Moroccan Sauce
Panko Crusted Oysters
Peach Salsa
Peach-Berry Smoothie
Pecan Sourdough Crostini
Yams/Sweet Potatoes & Carrots a l'Orange
Skewered Cantaloupe
On the Go Stir-Fry
Spinach Salad with Tender of Beef
Sunshine Salad
Truffle Mashers
Zucchini Perini

*Tips on Choosing and Storing Produce