Spicy Kabobs

1/2 c. catsup
2 tsp. mustard
Dash hot sauce (Texas Pete)
1/2 c. honey
2 tbsp. vinegar

Mix the above and brush on beef (or chicken) and veggies after skewered. Brush remaining marinade on kabobs as they cook.

Bloody Mary fllank steak

1 cup vegetable juice

1/2 cup vodka

1 tsp fine sea salt, plus more for seasoning

1 tsp freshly ground black pepper, plus more for seasoning

1 tsp hot sauce

1 Tbsp fresh lemon juice

1 Tbsp Worcestershire sauce

2 garlic cloves, crushed

1 tsp onion powder

1 tsp ground celery seed

1 Tbsp prepared horse radish

1/4 cup olive oil

1 pound flank steak

small celery stalks and grilled tomatoes for garnish

In a large bowl, thoroughly mix all the ingredients, except the flank steak and the garnish. Pour half of the marinade into a 1 gallon ziploc bag and add the flank steak. Marinate in the refrigerator for at least 8 and up to 24 hours.

Pour the remaining marinade into a saucepan over medium-high heat and simmer until it is reduced by half, 10 to 15 minutes. Season to taste.

Preheat the grill to high. Remove the flank steak from the marinade and wipe off the excess liquid with paper towels. Discard marinade. Sear both sides of the steak then lower the heat to medium and cook to medium rare, 8 to 10 minutes.

Let the steak rest, cover with foil, for 5 to 10 minutes. Cut the steak on the bias across the grain and serve with the reduced marinade. Garnish as desired.

Fabulous Taco Soup

1 lb ground beef

1 medium onion

15 oz kidney beans with juice

15 oz corn with juice

15 oz tomato sauce

1 package taco seasoning mix

2 cans tomatoes

Brown ground beef with onion. Add kidney beans, corn, tomatoes and tomato sauce. Add package of taco seasoning. Simmer 20 to 30 minutes. Serve with grated cheese, tortilla chips, sour cream and salsa.

Bean Chalupa (Lesli Goodman)

1 lb dry pinto beans (approx. 2 1/2 cups)

3 lbs pork roast

7 cups water

1/2 cup onion, minced

2 cloves garlic, minced

1 Tbsp salt

2 Tbsp chili powder

1 Tbsp cumin

1 tsp oregano

4 oz green chilies

Place all ingredients in a large heavy kettle or Dutch oven. Cover and simmer about 5 hours or until roast is fork tender. Remove roast and break up with fork. Return meat to pot, discarding bones and fat. Simmer, uncovered, until thick, about 1/2 hour. Serve over chips. Top with grated cheese, shredded lettuce, diced tomatoes and avocado, sliced green onions, olives, salsa and sour cream as desired.