Monday, May 25, 2015

Recipe: Carne Asada Marinade

In observance of Memorial Day and the BBQ's galore, here is my recipe for carne asada.  This recipe is made to serve 2 so increase the amount for ingredients as appropriate.

1 lb beef flank
Juice from half of an orange
Juice from 1 lemon
1/8 cup of soy sauce
2 tbsp honey
1 tbsp of chili powder
handful of cilantro
1 tbsp of minced garlic
1 tbsp fresh oregano
1 tbsp cumin
1 small onion, sliced (I had some scallions that I used alternatively)

1. Combine all ingredients in a mixing bowl.  Thoroughly mix.

2. Let marinade sit for 10 minutes so that ingredients "marry."

3. Score the flank steak across the grain.  This helps the marinade to absorb into the meat.

4. Place the meat into a sealable plastic bag.  Pour the marinade into the bag.  Massage the meat with the marinade.

5. Marinade the meat for at least 4 hours.  Overnight is best.

6.  Grill to medium rare.  Let the meat rest with a tent foil before slicing into the beef.

Bon appetit!

Sunday, May 3, 2015

Recipe: Chili

One pot meals are the best.  They're easy, quick, and the clean up is a cinch.  It was recently gloomy in Southern California, which is the perfect weather for something stewy like chili.  I made do with what I had in the pantry.  Bon appetit  

1.5 lbs of ground beef/pork/turkey (your choosing)
4 oz of tomato paste
2 - 8 oz cans of diced fire roasted tomatoes
1 - 8 oz can of kidney beans
1 - 8 oz can of corn 
1 large shallot, diced
5 diced garlic 
1/4 cup fish sauce
1 tbsp maggi sauce
4 tbsp honey
2 tbsp of cocoa powder
1 tbsp cumin
1 tsp smoked paprika
1 tsp oregano
Chicken stock

1. In a Dutch oven, heat 2 tbsp of olive oil.  Sweat the onion and garlic.  

2. Add the ground protein and brown.

3. Add the diced tomatoes, tomato paste, and chicken stock.

4. Add the cocoa powder, cumin, smoked paprika, oregano, and kidney beans.

5. Simmer for 1.5 hours.

6. Add the honey, fish sauce, and maggi sauce.  ADJUST TO TASTE.  

Top with shredded cheddar cheese and sour cream.