8 oz flank steak
2-3 jalapeno peppers (seeded and veined if you like)
1 T soy sauce
1 t cornstarch
3 cloves garlic, chopped

Slice beef into thin strips.
Slice jalapenos.
Marinate beef and peppers with soy sauce and cornstarch for about 5 minutes.
Heat an empty frying pan until it begins to smoke and add the oil
Add garlic and cook until it browns. 
(Be careful not to let garlic burn.  If it does, throw it out – trust me on this – and start over!)
Add peppers and beef and cook for about 5 minutes.
Serve with garlic broccoli, rice and red wine.

Season 2-4 chicken breasts with the following: kosher salt, pepper, cumin, cayenne paper, Emeril’s Southwest Seasoning. Set aside in fridge for at least 1/2 hour. 

Meanwhile, in a bowl, combine 1/4 cup each of the following:

Wild Rooster’s Fiery Vinegar or Scott’s BBQ Sauce, Hooter’s Medium Wing Sauce, Hot Chix Buffalo Wing Sauce or your favorite wing sauce. Then add 1/4 stick melted butter or margarine. Reserve about 1/4 of this mixture for basting later.

Place seasoned chicken into marinade and let sit for about 2 hours. Grill and enjoy with a very cold beer or an L2 Cafe Margarita.

Pictured with tequila rice, pico de gallo and roasted sweet corn.

2 cups shredded extra sharp cheddar cheese (you can buy the bag, but it's better if you grate it yourself)
8 ounces cream cheese at room temperature
1/2 cup light mayo (we prefer Duke's here at the L2 Cafe)
1/2 teaspoon granulated garlic (or garlic powder)
1/4 to 1/2 teaspoon ground cayenne pepper (depending on your heat preference)
1/4 teaspoon onion powder
1 medium size jalapeno pepper, seeded, deveined and minced
1 4 ounce jar diced pimentos, drained
salt and pepper to taste

Place all ingredients in a large mixing bowl. Beat at medium speed using paddle attachment if possible until consistency is smooth and creamy. Enjoy!

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