If you have never had pesto, now is the time. It is creamy, has a bit of garlic, and an overall flavor that is out of this world. When I moved back to Milwaukee, our landlord, Angelo was one of the nicest guys. In the…
Month: March 2009
Vietnamese iced coffee. What more needs to be said here? If you like coffee, you will love this drink. This drink is potent in how dark you make your coffee, and it uses an ingredient that is rarely used, sweetened condensed milk. I first experienced…
Carne who? Carne asada. Don’t let the name prevent you from making this really easy dish. Car-neh A-sah-dah. There, that easy.
First question to ask yourself, however is, tacos, burritos, or chimichangas? That should be what is for lunch or dinner with the carne asada.
Carne asada, in my opinion, is a delicious cut of meat, marinated in really simple seasonings and ingredients, grilled, and ready to serve. The texture, and flavor is one of those things that is just down right perfect for the grill. An excellent Summer time dish, and one suitable for a party, indoor or outdoors.
- One large, thinly sliced skirt steak
- 1 large onion, thinly sliced
- 4 tbsp of garlic powder
- 1/2 tbsp black pepper
- 1 tsp salt
- 2 tbsp course Mexican oregano
- 2 limes, squeezed
Here is how easy this one is. In a bowl, mix your dry ingredients. Lay your meat out on a working surface (you will work both sides). Sprinkle the mixed dry rub on both sides, working into the meat. Squeeze the juice of one lime on one side of the meat, flipping, and squeezing the juice on the other side. The salt and acid from the limes will tenderize the meat. Top the meat with the thinly sliced onions.
Place in a zip lock bag, or in a dish, covering, and let marinate for at least 6 hours. I always go overnight with my marinating process, but you do what you have to do, but shoot for at least 6 hours.
When you are ready to grill, heat the grill to a medium-high heat. Lube and clean your grill grates with some tongs, paper towel, and oil. Place the meat, and heck, if the onions come with it, more power to the meat, and the grill, plus you you get more smells, and so will your neighbors! Grill the skirt steak for a few minutes per side. You know how you want your meat cooked, so go with that. Just realize that this is a pretty thin cut of meat, so it does not take that long.
Remove from the grill, and let rest for a few minutes before slicing into it. Slice across the grain, and get to it. Add to your tacos, burritos, or chimi’s, and chop or slice accordingly. Of course you will add your favorite ingredients to make your own; avocado, tomato, cilantro, etc.
I have had my share of Mexican sauces in the past, and there is always one that stumps me at El Rey, one of my favorite Mexican restaurants in Milwaukee. I do not see it there often, but it is a green salsa, almost creamy, but with a bite to it. I often am curious if avocados are involved, but immediately think that avocados turn brown after some time due to oxidation.
I shopped at El Rey this past weekend, and avocados were on sell, so I decided I would attempt to make some sort of sauce for my Saturday fiesta, including shrimp diablo and carne asada.
- 2 large avocados, pitted
- 1/4 cup of skim or whole milk
- pinch of salt
- 1 tsp of garlic powder
- 1/2 jalapeno, seeded and diced
- Sprig of cilantro for garnish (optional)
Begin by cleaning your avocado. With your knife cut into the middle of the avocado, running your knife around the entire avocado, back at your starting point. Turn with both hands, exposing the seed. With your knife, whack into the seed, and turn slightly to remove. Now with your knife, slice lengthwise, then crosswise, being careful not to cut through the skin of the avocado and into your hand! Now, with a spoon, scoop out and toss everything into a blender. Add the remaining ingredients, and puree down until you have a nice creamy sauce. That is it. So simple, so delicious. Enjoy.