[CH] Tonight's Supper
Dave Drum (dirty_dave@chillicooks.org)
Tue, 08 Aug 2006 21:21:49 -0500
These recipes have some insultingly basic chile handling instructions
in them (at least for the inhabitants of this list) but, I wrote these
recipes for the great unwashed masses who are not devotees of chilies
as we are here. That aside - these are excellent, if basic, recipes.
MMMMM----- Recipe via Meal Master (tm) v8.06
Title: Carne Asada
Categories: Latino, Beef, Chilies
Yield: 4 Servings
2 lb Flank or skirt steak
Olive oil
Coarse salt & fresh pepper
MMMMM------------------------MARINADE--------------------------------
4 cl Garlic; minced
2 Jalapeņo chilies; seeded
-and minced
1 ts Fresh ground cumin seed
1 lg Handful fresh cilantro;
-leaves and stems, fine
-chopped (great flavor in
-the stems)
Coarse salt & ground pepper
2 Limes; juiced
2 tb White vinegar
1/2 ts Sugar
1/2 c Olive oil
Lay the flank steak in a large non-reactive bowl or baking dish.
Combine marinade ingredients and pour the marinade over the steak.
Make sure each piece is well coated. Cover in plastic wrap and
refrigerate for 1-4 hours (or overnight).
Preheat your grill over medium-high flame (you can also use a cast
iron grill pan on high heat for stove-top cooking). Brush the grates
with a little oil to prevent the meat from sticking. Remove the
steak from the marinade. If you are cooking indoors, you may want to
brush off excess marinade as the bits may burn and smoke on the hot
pan.
Season both sides of the steak pieces with salt and pepper. Grill
the pieces for a few minutes only, on each side, depending on how
thinly sliced they are, until medium rare to well done, to your
preference. You may need to work in batches. Remove the steak pieces
to a cutting board and let rest for 5 minutes. Thinly slice the
steak across the grain on a diagonal.
(Optional) Serve with warm tortillas (flour or corn). Warm the
tortillas for 30 seconds on each side in a dry skillet or on the
grill, until toasty and pliable. Alternatively, you can warm
tortillas in a microwave: heating just one or two at a time, place
tortillas on a paper towel and microwave them for 15 to 20 seconds
each on high.
(Optional) Serve with pico de gallo (fresh tomato salsa) and chopped
avocados.
Serves 4-6.
Uncle Dirty Dave's Kitchen
MMMMM
MMMMM----- Recipe via Meal Master (tm) v8.06
Title: Fresh Tomato Salsa
Categories: Salsa, Latino, Chilies
Yield: 3 Cups
3 md Fresh tomatoes (1 1/2 lb);
-stemmed, fine dice
1/2 Red onion; fine dice
2 Jalapeņo chilies; stemmed,
-seeded, fine dice
1 Or 2 serrano chilies; stems,
-seeds removed, fine dice
Juice of one lime
1/2 c Chopped cilantro
Salt and pepper
Oregano and/or cumin (opt)
A standard and almost necessary accompaniment to most Mexican food
is salsa. Salsa (meaning "sauce" in Spanish) comes in many different
ways, the most common being chopped tomatoes, onions and chile.
"Salsa Fresca" or "Pico de Gallo" is easy to make, especially
because it requires no cooking. Just be careful when handling the
chilies.
Start with chopping up 3 medium sized fresh tomatoes. Prepare the
chilies. Be very careful while handling these hot peppers. If you
can, avoid touching them with your hands. Use a fork to cut up the
chilies over a small plate, or use a paper towel to protect your
hands. Wash your hands thoroughly with soap and hot water after
handling and avoid touching your eyes for several hours.
Combine all of the ingredients in a medium sized bowl. Taste. If
the chilies make the salsa too hot, add some more chopped tomato.
If not hot enough, carefully add more diced chilies, or add some
ground cumin.
Let sit for an hour for the flavors to combine.
Makes approximately 3-4 cups.
Serve with chips, tortillas, tacos, burritos, tostadas, quesadillas,
pinto or black beans.
Uncle Dirty Dave's Kitchen
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--
ENJOY!!!
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UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
"Always do sober what you said you'd do drunk. That will teach you to
keep your mouth shut." --Ernest Hemmingway