• Brown Eyed Baker: Bread and Butter Pickles
• Savor The Senses: Grilled Eggplant & Bok Chou with Korean BBQ Sauce
• Taste With The Eyes: Miso Yaki Onigiri
• Frugal Antics of a Harried Homemaker: Thai Shrimp With Noodles
• Cuts: Recipes for Every Day: Garlic Parm Pull-Apart Bread
• Scott Roberts: St. Louis Wing Ding
• Jane Deere: Sriracha Thai Chili Powder
• Grilling 24 x 7: Garlic Basil Pork Burgers
• Cinnamon Spice & Everything Nice: Pork Tenderloin with Maple Mustard Sauce
• Jason’s BBQ Adventures: Tequila-Lime Shrimp Tacos

Copyright secured by Digiprove © 2011 Larry Gaian

• Not Eating Out In New York: Green Gumbo with Fresh Corn & Okra
• Nourished Kitchen:  Homemade Root Beer Recipe
• Feast On The Cheap: Shrimp Po’ Boys with a Spicy-Sweet Remoulade
• I Flip For Food:  Home: Homemade Tonkotsu Ramen
• No Excuses BBQ:  Carolina Magic Tacos
• Recipe Girl:  Cherry Limeade Pound Cake
• Mommie Cooks:  Pistachio Crusted Salmon with Ginger Lemon Cream Sauce
• Veg Lite: Garlicky Home Cooked Pinto Beans
• Girlichef: French Fry Sandwich
• Cajunlicious:  Muffuletta Dog

I love meat.  There’s just no getting around the fact that for many people meat is BBQ.  Over the past year or so I’ve been trying to expand my grilling horizons with some Meatless Monday dishes and the mushroom tacos were both easy to fix and quite filling.

All you need to do is slice and remove the seeds and veins from two poblano peppers, slice some red onion.  Also remove the gills from a couple portobello mushroom caps and cut them into large, thick slices.

Place all the veggies in a bowl and drizzle them with a little olive oil.

Place them on the grates and grill them until done.  Don’t worry about the darkness of the poblanos.  Once the veggies are done rough chop them and put them in a bowl. Sprinkle with a little cumin and cover while you heat the tortillas.

When the tortillas are done fill them with the veggie mixture and your normal taco toppings.  I used a little cilantro and some salsa.

Simple…simple…simple!  Give them a try.

Copyright secured by Digiprove © 2011 Larry Gaian

Grilled beef tenderloin tacos was on the menu tonight.  I picked up some great tortillas at the local Bel Air grocery store.  These great tortillas from La Tortilla Factory in Santa Rosa have a fantastic flavor.  The green chili tortillas, which oddly enough aren’t listed on the companies website, have just enough green chili flavor to enhance the meat without overpowering everything else.  The combination of corn and wheat gluten gave the tortillas a nice texture.  They grilled/heated up great on the grill grates of my Weber kettle.  Unlike most commercially produced tortillas these are “hand made style” and are thick enough that you don’t need two tortillas to hold your taco fillings.

I seasoned the beef tenderloin with Fajita Seasoning from Lantana of Texas.  I received this seasoning in a BBQ trade with a fellow member of the BBQ Brethren.  I have not been able to locate any information about the company on the internet.  There are some listings for places that sell it, but nothing on the actually company.

Anyway, the seasoning is good but nothing really special.  You can probably find a fajita seasoning in your local store that is just as good and won’t have to worry about tracking it down and paying a shipping fee.

I left the seasoning on the meet for about 30 minutes while the charcoal was being lit in the chimney.  Once the charcoal was in the kettle and ashed over I grilled the tenderloin pieces for a couple of minutes on each side and them moved them to indirect until they were medium rare.

I heated the tortillas right on the Weber kettle while the meat was resting.  They didn’t dry out or curl on the ends like a lot of cheaper commercial tortillas will.  The tortillas from La Tortilla Factory are great.  At $2.5o for 8 tortillas they are a tad pricey and I doubt I’d use them for normal everyday tacos but when you’re breaking out the beef tenderloin a few extra pennies for a quality tortilla is worth it.

Just a simple taco with meat, avocado, tomato and cilantro.  These were outstanding tacos.  Tender and full of great flavor.  Here’s a couple shots of dinner with a River City Root Beer from Vine Park Brewing Company in St. Paul, Minnesota.

What’s really funny about the root beer is that I live near Sacramento, California.  Sacramento is located at the confluence of the Sacramento and American rivers and is known as River City.  I thought I was buying a local product, only to get it home and find out it’s from Minnesota.

Another shot of the final plated meal.