Blackened Ribeye & Roasted Corn-Black Bean Salsa
roasted corn and black bean salsa 
4 - 5 ear  fresh corn on the cob
1 medium  diced onion
3 clove  diced garlic
  juice from 1 fresh lime
  juice from 1 fresh lemon
2 cup  cooked black beans
2   fresh tomatoes, seeded and chopped
  fresh cilantro, chopped, to taste
  salt and pepper, to taste
  ground cumin, to taste
  chipotles in adobo, to taste
3 - 4 Tbsp  apple cider vinegar
2 Tbsp  olive oil
preheat a saute pan over high heat with a sharp knife remove corn kernels 
from cob. add fresh corn and drizzle with olive oil. toss mixture 
continuously so as not to burn. when corn is roasted (approximately 4-5 
minutes)add the onion and garlic and tomatoes. continue to cook 2-3 
minutes longer. add in black beans, apple cider vinegar, lemon and lime 
juice, let mixture cook 2-3 minutes. add in 2 tbsp chipotles in adobo, 
pinch of cumin, salt and pepper to taste and fresh cilantro. 
take a large dinner plate, spoon salsa into center (approximately 1 cup). 
then take blackened ribeye and place towards edge, or you may cut the 
ribeye into 1 inch strips and fan across salsa, garnish plate with fresh 
cilantro. serves 4. 
blackened ribeye 
4   ribeye steaks - each cut 3/4 inch thick
2 stick  butter
8 Tbsp  blackened seasoning mix
heat iron skillet on flame until skillet is very hot. coat both sides of 
steaks with blackened seasoning. drop butter on skillet and quickly stir 
it around until melted (be careful of flames). place steaks on skillet and 
cook under high heat for three minutes on each side, only flip once. 
immediately remove and serve. serve with a baked potato and steamed 
asparagus. serves: 4 
  blackened seasoning mix:
  caution - smoke hazard!
2 part  garlic powder
2 part  black pepper
2 part  dried basil
2 part  cayenne pepper
1 part  salt
1 part  white pepper
1 part  dried oregano
1 part  onion powder
william barfieldsr 
(ID: 11037) Mirror: Sun, Aug 31, 2003

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