This is a spicy version of the classic Steak Tartar

1lb filet mignon
1/2 cup of fresh lime juice
1/2 cup olive oil
2 cups chopped plum tomatos
1 cup chopped onion
1/2 cup chopped Cilantro
2 Jalapenos finely chopped
salt and pepper
3 sliced ripe avocados
Chopped green onions

Thinly slice beef against the grain, Mince beef into small chunks
In glass bowl mix beef with lime juice and marinate in fridge overnight

Stir in rest of ingredients except avocado
Check seasoning and add salt and pepper to taste

Chill well in fridge and serve with sliced avocado

Recipe Courtesy
www.chefmiketucson.com

Here is a great appetizer to serve in the summer. You can control the heat by leaving in some seeds in the Jalapenos

1 Lb Smoked bacon cut in half
20-25 fresh Jalapenos
1 lb Cream cheese
1/4 cup chopped cilantro
1 red bell pepper finely chopped
1 shallot finely chopped
4 cloves garlic finely chopped

In saute pan heat 3Tbs olive oil over medium-high heat
Add Shallots, garlic and bell peppers and saute for 4-5 minutes
Transfer to bowl and add cilantro and cream cheese
Blend well

Cut stems off of Jalapenos and reserve
Using small spoon or butter knive scrape out seeds and membranes of peppers

Using small spoon or pastry bag fill peppers with cream cheese mixture
Put stems back on peppers using a toothpich to secure (This is so filling will not run out while grilling)

Wrap half slices of bacon around peppers and secure with toothpick

Grill over medium heat turning so bacon does not burn

Make a Pitcher of Margaritas and put some beer on ice and Enjoy!

Recipe Courtesy Chef Mike Neylan
www.chefmiketucson.com