Ingredients ~
1 1/2 pounds boneless sirloin steak, cut into 1×4 inch strips
1/2 cup soy sauce
1/2 cup vegetable oil
1/2 cup rice wine vinegar
2 tablespoons sesame seeds
2 tablespoons sugar
6 garlic cloves, finely minced
1 teaspoon sesame oil
2/3 teaspoon red pepper flakes
Wooden skewers, soaked several minutes in water
Directions ~
Place steak in plastic zip-lock style bag. Whisk soy sauce, oil, vinegar, sesame seeds, sugar, garlic, sesame oil and red pepper flakes in a small bowl. Reserve half to use as dipping sauce. Add remaining marinade to plastic bag. Seal; turn bag to coat meat well. Refrigerate 4 to 6 hours.
Prepare outdoor grill with medium-hot coals, or heat gas grill to medium-hot. Thread meat onto skewers. Brush once with marinade from plastic bag. Grill beef skewers, covered, turning occasionally, 12 minutes or until meat thermometer inserted in meat registers 145*F (60*C) for medium-rare. Serve with reserved marinade for dipping and hot cooked rice, if desired.
Makes 6 servings.
Tags: Asian, Beef Skewers
1 Comment Posted by Crud in Appetizer, Beef, Main Course, Tahoe
Tuesday, January 25th, 2011
Ingredients ~
3/4 lb boneless pork loin, cut into 1/2-inch cubes
1-1/2 tablespoons vegetable oil
Juice of 1/2 lime
2 tablespoons yellow onion, finely chopped
1 clove garlic, finely chopped
1/2 teaspoon dried oregano
1 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/4 teaspoon salt
Pinch of allspice
Pinch of cayenne
Freshly ground black pepper
4 6-inch corn tostadas
1 large orange bell pepper, diced
3 scallions, thinly sliced
1 jalapeño pepper, seeded and finely chopped
1/4 cup fresh cilantro leaves, chopped
1 cup refried black beans w/ jalapeño
1/4 cup chopped celery leaves
1 cup colby jack pepper cheese
1/2 cup sour cream
Preparation ~
Marinate the pork: Combine the pork, oil, lime juice, onion and garlic in a bowl. Mix the cumin, cinnamon, salt, allspice, cayenne and a few grinds of black pepper in a small dish. Add to the pork mixture and marinate for 30 minutes at room temperature.
While the pork marinates, prepare the tostada shells as directed on the package. Remove from the oven and set aside.
Make the salsa: In another bowl, combine the diced bell pepper, scallions, jalapeño and cilantro. Season to taste with salt and pepper and set aside.
Cook the pork: Heat a large pan over medium-high heat, add the pork and cook just until done, about 2 minutes. Remove from the pan with a slotted spatula and set aside. Add the refried black beans to the liquid that remains in the pan from the pork, combine well and heat through.
Assemble the tostadas: Spread about 1/4 of the refried black beans on each tortilla and top with a serving of pork and the colby jack cheese. Place the assembled tostadas in the oven for a few minutes to melt the cheese.
Top with bell pepper salsa, celery leaves and a dollop of sour cream dusted with chili powder.
Makes 4 servings
Tags: Pork
583 Comments Posted by Crud in Appetizer, Main Course, Pork
Friday, November 23rd, 2007
RECIPE INGREDIENTS
1 tbsp Fresh Cilantro
3 tbsp Lime Juice
1 tbsp Vegetable Oil
pinch Salt
pinch Pepper
Sour Cream
Taco Cheese
Fajita Chicken Breasts
Tortilla Chips
RECIPE DIRECTIONS
In a wok add 3 tbsp of lime juice and 1 tbsp of vegetable oil on med-high heat. Cut two chicken breasts into small cubes and add salt and pepper. Add chicken to your pre-heated wok and cook until golden brown. (10-12 minutes depending on your heat).
In a mixing bowl, add your chicken and chopped cilantro and toss all the ingredients together until mixed thoroughly. Scoop out the chicken/rice mixture onto the tortilla chips. Add taco cheese and bake in the oven at 350 F for about 10 minutes.
Tags: Lime Blaster Chicken Nachos
384 Comments Posted by Crud in Appetizer, Cheese, Chicken, Main Course
Thursday, November 1st, 2007
RECIPE INGREDIENTS
6 russet potatoes, scrubbed clean
2 tablespoons butter
4 links Aidells Cajun Style Andouille, chopped
1 onion, chopped
3 cloves of garlic, chopped
6 cups chicken stock
1½ cups cream
¼ cup finely chopped fresh flat-leaf parsley
salt and freshly ground pepper, to taste
4 ounces cheddar cheese, shredded
1 cup sour cream
1 bunch chives, snipped
Preheat the oven to 400°
RECIPE DIRECTIONS
Rub the potatoes with olive oil, salt and pepper and place on a baking sheet. Bake until tender, about 1 hour. Remove from the oven and allow to sit until cool enough to handle, but still warm.
While the potatoes are baking and cooling, melt the butter in a large soup pot. Add the Andouille and cook until brown. Remove from the pan with a slotted spoon and set aside. Add the onion and garlic to the pan and cook until the onions are soft, about 3 minutes. Remove from heat.
Peel 3 of the potatoes, add to the pot and mash until nearly smooth. Gradually stir in chicken broth and cream until blended. Return to the heat and cook until hot, stirring occasionally.
Cut the remaining potatoes (with skin) in ½-inch pieces and stir into the soup. Stir in the Andouille and parsley and continue to cook until heated through. Season to taste with salt and pepper. Serve garnished with the cheese, sour cream and chives.
Serves 6
299 Comments Posted by Crud in Appetizer, Pork, Vegetables
RECIPE INGREDIENTS
4 tablespoons olive oil
1 large red onion, diced
1 red bell pepper, julienned
2 jalapenos, diced and seeded
2 medium red potatoes, diced into 1/2-inch cubes
2 tablespoons minced garlic
2 pounds boneless, skinless chicken breast, cut into 1-inch strips
1 tablespoon dried oregano
1 teaspoon ground cumin
Salt and pepper
3 ounces your favorite tequila
1 lime, juiced
2 tablespoons minced fresh cilantro leaves
24 corn tortillas
RECIPE DIRECTIONS
In medium saute pan over medium to high heat, add oil, onions, red bell peppers, jalapeno pepper, potatoes, garlic and chicken. Saute until chicken is cooked and vegetables are soft. Add the oregano and cumin and season with salt and pepper, to taste.
Deglaze with tequila and the lime juice and let simmer until liquid is almost evaporated.
Remove from heat. Shred the chicken with 2 forks and let cool. Stir in the cilantro.
Wrap tortillas in paper towels and microwave for 2 minutes to make tortillas pliable. Place about 4 tablespoons of chicken mixture on 1 tortilla, roll tightly and close with a toothpick.
In large cast iron skillet, heat 1/2-inch of canola oil to 350 degrees F.
Add rolls to hot oil, placing toothpick seam down. Cook for 2 minutes or until golden brown and turn to other side.
Remove and drain on paper towel. Remove toothpicks and serve with guacamole and Ninfa's Green Sauce.
399 Comments Posted by Crud in Appetizer, Chicken, Main Course
