It’s Memorial Day folks, meaning time to get those BBQ’s in shape for tonight’s dinner. First, don’t just BBQ any meat, make it filet mignon, you deserve it. Then, nothing says warm weather more than fresh BBQ corn, hey but don’t stop there now, make sure that you have plenty of avocados and add the sweet touch of ripen plantains.
The good things in life are simple, therefore, share this meal with your family and loving friends.
Approximate Prep and Cooking Time: 45 minutes
Approximate Cost: $41.20 or $10.30 per serving
Difficulty Level: X Easy ____ Intermediate ____ Advanced
4 small to med size filet mignon steaks ($33.55)
Kosher Salt to taste (.15)
Fresh crush Pepper to taste (.15)
3 tbsp. olive oil (.35)
4 fresh corn ears ($2.00)
4 Goya Baked Ripe Plantains ($2.50)
2 avocados cut in half ($2.50)
Clean the fillet, season with 1 tbsp. EVOO, salt and pepper to taste, Refrigerate.
Clean the corn well. Prepare a marinate for the corn with 1 tbsp. of olive oil, salt and pepper to taste and brush it over the corn. Use more olive oil if needed, set aside.
Start your BBQ and cook the filets and corn together until golden and to-taste; either med. rare, med. well, or well done.
When the meat and corn are ready, remove from BBQ and allow to rest for 5 to 7 minutes.
While the meat rest, cook the plantains according to the instructions in the box.
When ready to plate, slice the avocados in half, peel them and place one half in each plate. Enjoy!
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I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.