I made this recipe up yesterday. I had some extra skirt steak leftover (Mexican arrachera cut) from another recipe and decided to make some fajitas. The arrachera cut is from the "plate" section of the cow which is center belly, whereas flank is farther back towards the hind quarters. The arrachera cut is popular in the north of Mexico and is probably the inspiration for tex-mex fajitas. There are many marinade options but I find the simple one below to be easy and it works well to tenderize the meat which is the point in my opinion.
You might be able to find pre-marinated arrachera at some Mexican grocery stores, but either way to get the correct cut of beef you must go to a Mexican carniceria (butcher shop).
1 large white onion sliced
1 green bell pepper sliced
1 yellow bell pepper sliced
1/4 c plus more olive oil
2 T red wine vinegar
1-1/2 t plus more salt
1-2 lbs. flank steak (Mexican arrachera cut)
2 chiles adobo with some sauce - optional for marinade
5 cloves garlic chopped - optional for marinade
Radish slices, avocado slices or guacamole, sour cream or plain greek yogurt, cilantro, salsa and lime for garnish
Warm tortillas
Make the marinade
Whisk together 1/4 c olive oil, red wine vinegar, minced adobo chiles, garlic, and 1-1/2 t salt together in a bowl. Add the meat and make sure everything gets coated with the marinade. Cover and put in the refrigerator for at least 2 hours and 4 hours is preferable.
Cook the fajitas
The proper way to cook arrachera is on a grill, but you can pan fry it if need be, which I think works very nicely, especially in winter when lighting the grill means cooking outside in 30 degree weather. If you are pan frying, cut the meat into strips prior to cooking unless you have a flat grill top space that allows the meat to be spread out full size. I use olive oil but that is probably not traditional. Salt and pepper to taste. Make sure not to over salt. The marinade juices will cook out so if you are using a pan, drain the juices every so often, because you want the meat to sear and get some good char. The juices will prevent that.
Meanwhile, in a separate large skillet, heat some olive oil. Add the onion and bell peppers. Salt and pepper to taste. Let them cook on moderate to moderate high heat until they are soft and have nice blackened edges. Stir occasionally.
Serve on a platter with tortillas and garnishes.
Thursday, December 26, 2013
$4 Spaghetti That’s Almost as Good as $24 Spaghetti
This recipe comes from Roy Choi via Food and Wine. I've never had the sauce at Scarpetta so I can't verify his claim, but it is a very tasty tomato sauce and it's pretty easy for a Sunday afternoon.
Run the garlic and mushrooms (not broth) through a food processor till they are a smooth puree. Then mix that into the broth and tomato sauce. Use an immersion blender to blend it all together. Also, in my opinion, there is no need to thinly slice the mushrooms. Just roughly chop them up.
8 ounces white button mushrooms, thinly sliced
7 heads peeled garlic cloves
3/4 cup extra-virgin olive oil
4 28-ounce cans peeled Italian tomatoes with their juices
Salt
Freshly ground pepper
1/2 cup torn basil leaves
Freshly grated Parmigiano-Reggiano cheese, for serving
In a saucepan, bring the mushrooms and 6 cups of water to a boil. Simmer over moderate heat until the broth is reduced to 2 cups, 1 hour. Be careful at altitude, you will end up with less than 2 cups.
Meanwhile, in a small saucepan, bring the garlic and olive oil to a boil. Simmer over moderately low heat, stirring, until the garlic is very tender and golden, about 30 minutes.
Puree tomatoes, garlic and mushrooms with broth till smooth.
In a large enameled cast-iron casserole or Dutch oven, bring the sauce to a boil, then simmer over moderately low heat until thickened, about 1 hour. Season the sauce with salt and pepper.
Add basil and let simmer till it wilts.
Serve on pasta immediately and freeze the rest.
Run the garlic and mushrooms (not broth) through a food processor till they are a smooth puree. Then mix that into the broth and tomato sauce. Use an immersion blender to blend it all together. Also, in my opinion, there is no need to thinly slice the mushrooms. Just roughly chop them up.
8 ounces white button mushrooms, thinly sliced
7 heads peeled garlic cloves
3/4 cup extra-virgin olive oil
4 28-ounce cans peeled Italian tomatoes with their juices
Salt
Freshly ground pepper
1/2 cup torn basil leaves
Freshly grated Parmigiano-Reggiano cheese, for serving
In a saucepan, bring the mushrooms and 6 cups of water to a boil. Simmer over moderate heat until the broth is reduced to 2 cups, 1 hour. Be careful at altitude, you will end up with less than 2 cups.
Meanwhile, in a small saucepan, bring the garlic and olive oil to a boil. Simmer over moderately low heat, stirring, until the garlic is very tender and golden, about 30 minutes.
Puree tomatoes, garlic and mushrooms with broth till smooth.
In a large enameled cast-iron casserole or Dutch oven, bring the sauce to a boil, then simmer over moderately low heat until thickened, about 1 hour. Season the sauce with salt and pepper.
Add basil and let simmer till it wilts.
Serve on pasta immediately and freeze the rest.
Warm Winter Vegetables
This recipe is from Sophie Grigson in Food and Wine. For some reason, I think of this recipe as Eastern European. It's very good. You could add fennel to this too.
1 small red onion, cut into 1/2-inch wedges
1 small sweet potato (about 8 ounces), cut into 1-inch pieces
1 carrot, peeled and cut into 3/4-inch pieces
1 parsnip, peeled and cut into 3/4-inch pieces
1 small celery root (about 12 ounces), peeled and cut into 3/4-inch pieces
1 small beet, peeled and cut into 3/4-inch pieces
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1/4 cup walnuts
1 1/2 teaspoons balsamic vinegar
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
2 tablespoons chopped flat-leaf parsley
1 ounce feta, crumbled (1/4 cup)
Preheat the oven to 425°. In a medium roasting pan, toss the onion, sweet potato, carrot, parsnip, celery root and beet with 2 tablespoons of the olive oil. Season the vegetables with salt and pepper and roast for about 45 minutes, stirring once or twice, until tender and lightly browned in spots.
Meanwhile, spread the walnuts in a pie plate and toast until golden, about 6 minutes. Transfer the walnuts to a work surface and coarsely chop.
In a large bowl, whisk the vinegar with the lemon juice, mustard and the remaining 1 tablespoon of olive oil and fold in the parsley. Season with salt and pepper. Add the vegetables and walnuts to the dressing and toss. Top the salad with the feta and serve warm or at room temperature.
The roasted winter vegetables and dressing can be refrigerated separately overnight. Rewarm the roasted vegetables before serving.
1 small red onion, cut into 1/2-inch wedges
1 small sweet potato (about 8 ounces), cut into 1-inch pieces
1 carrot, peeled and cut into 3/4-inch pieces
1 parsnip, peeled and cut into 3/4-inch pieces
1 small celery root (about 12 ounces), peeled and cut into 3/4-inch pieces
1 small beet, peeled and cut into 3/4-inch pieces
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1/4 cup walnuts
1 1/2 teaspoons balsamic vinegar
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
2 tablespoons chopped flat-leaf parsley
1 ounce feta, crumbled (1/4 cup)
Preheat the oven to 425°. In a medium roasting pan, toss the onion, sweet potato, carrot, parsnip, celery root and beet with 2 tablespoons of the olive oil. Season the vegetables with salt and pepper and roast for about 45 minutes, stirring once or twice, until tender and lightly browned in spots.
Meanwhile, spread the walnuts in a pie plate and toast until golden, about 6 minutes. Transfer the walnuts to a work surface and coarsely chop.
In a large bowl, whisk the vinegar with the lemon juice, mustard and the remaining 1 tablespoon of olive oil and fold in the parsley. Season with salt and pepper. Add the vegetables and walnuts to the dressing and toss. Top the salad with the feta and serve warm or at room temperature.
The roasted winter vegetables and dressing can be refrigerated separately overnight. Rewarm the roasted vegetables before serving.
Whipped Cream
I never knew how easy whipped cream is to make. I will never buy whipped cream again.
1 c heavy whipping cream
1/4 c powdered sugar
1 t vanilla
Add vanilla. Whip cream on low adding sugar slowly until all the sugar is incorporated. Whip until the cream holds peaks.
1 c heavy whipping cream
1/4 c powdered sugar
1 t vanilla
Add vanilla. Whip cream on low adding sugar slowly until all the sugar is incorporated. Whip until the cream holds peaks.
Cannellini and Escarole Soup
I love escarole soup. It is comfort food to me. I have always loved it from the first time I ate it. And this is another nice subtle variation on the theme of escarole soup. Grace Parisi contributed it to Food and Wine. Considering that Italians, and really most of Europe, don't understand American bacon, to me this recipe is an American adaptation of an Italian creation. I mean this with respect. Food changes with place and while tradition is important, adaptation is a must for recipes to maintain relevance.
I used only 2 slices of bacon and I thought it worked out great. I know most people like more meat, but I think the bacon works better as something that adds depth rather than being a main feature. Plus, I just like escarole as I hope you know at this point. ;)
4 thick slices of bacon, cut crosswise into 1/2-inch strips
1 small head of escarole, coarsely chopped
4 garlic cloves—1 minced, 3 crushed
1/4 teaspoon crushed red pepper
Salt and freshly ground black pepper
Three 15-ounce cans cannellini beans, drained and rinsed
2 cups chicken stock or canned low-sodium broth
2 tablespoons extra-virgin olive oil
2 tablespoons freshly grated Parmesan cheese
In a large saucepan, cook the bacon over moderately high heat until crisp, about 6 minutes. Using a slotted spoon, transfer the bacon to a plate. Pour off all but 2 tablespoons of the fat and return the saucepan to moderately high heat. Add the escarole, minced garlic and crushed red pepper and season with salt and black pepper. Cook, stirring, until the escarole wilts, about 2 minutes.
Meanwhile, in a blender or food processor, puree half of the beans with the chicken stock until smooth. Add the pureed and whole beans, bacon and 1 1/2 cups of water to the saucepan and bring to a boil. Reduce the heat to moderately low and cook until the escarole is tender, about 10 minutes.
Meanwhile, in a small skillet, cook the crushed garlic in the oil over moderate heat until golden; discard the garlic. Drizzle the soup with the garlic oil and sprinkle with the Parmesan.
4 thick slices of bacon, cut crosswise into 1/2-inch strips
1 small head of escarole, coarsely chopped
4 garlic cloves—1 minced, 3 crushed
1/4 teaspoon crushed red pepper
Salt and freshly ground black pepper
Three 15-ounce cans cannellini beans, drained and rinsed
2 cups chicken stock or canned low-sodium broth
2 tablespoons extra-virgin olive oil
2 tablespoons freshly grated Parmesan cheese
In a large saucepan, cook the bacon over moderately high heat until crisp, about 6 minutes. Using a slotted spoon, transfer the bacon to a plate. Pour off all but 2 tablespoons of the fat and return the saucepan to moderately high heat. Add the escarole, minced garlic and crushed red pepper and season with salt and black pepper. Cook, stirring, until the escarole wilts, about 2 minutes.
Meanwhile, in a blender or food processor, puree half of the beans with the chicken stock until smooth. Add the pureed and whole beans, bacon and 1 1/2 cups of water to the saucepan and bring to a boil. Reduce the heat to moderately low and cook until the escarole is tender, about 10 minutes.
Meanwhile, in a small skillet, cook the crushed garlic in the oil over moderate heat until golden; discard the garlic. Drizzle the soup with the garlic oil and sprinkle with the Parmesan.
Mashed Roasted Garlic
This is a simple enough recipe. It's not entirely worthy of a post except for one little direction. Cutting the heads in half is better than just trimming the tops because you get all the garlic.
2 large heads of garlic, halved horizontally
1 teaspoon extra-virgin olive oil
Salt
Freshly ground black pepper
Preheat the oven to 300°. Arrange the garlic cut side up on a sheet of foil and drizzle with the olive oil. Season the garlic with salt and pepper and wrap it in the foil. Roast the garlic for about 1 hour, until very soft. Let cool, then squeeze the garlic cloves out of the skins and mash.
The mashed roasted garlic can be covered in oil, stored in a jar and refrigerated for up to 1 week.
2 large heads of garlic, halved horizontally
1 teaspoon extra-virgin olive oil
Salt
Freshly ground black pepper
Preheat the oven to 300°. Arrange the garlic cut side up on a sheet of foil and drizzle with the olive oil. Season the garlic with salt and pepper and wrap it in the foil. Roast the garlic for about 1 hour, until very soft. Let cool, then squeeze the garlic cloves out of the skins and mash.
The mashed roasted garlic can be covered in oil, stored in a jar and refrigerated for up to 1 week.
Caramel
This is the recipe from the Caramel Covered Shortbread - just in half. I usually remove the vanilla bean before I add the cream to the caramel.
1 c plus 2 T cream
1 c 2 plus T sugar
1/4 c water (this is at altitude - use 1/8 c water at sea level)
6 T butter (3/4 stick)
1/2 vanilla bean - sliced open and seeds scraped. Save the seeds.
1 t salt
In a saucepan, bring the cream, vanilla bean and seeds to a simmer. Cover and keep warm.
In a large, heavy saucepan, stir the sugar into the water. Simmer over moderate heat, without stirring, until a deep amber caramel forms, 7 minutes.
1 c plus 2 T cream
1 c 2 plus T sugar
1/4 c water (this is at altitude - use 1/8 c water at sea level)
6 T butter (3/4 stick)
1/2 vanilla bean - sliced open and seeds scraped. Save the seeds.
1 t salt
In a saucepan, bring the cream, vanilla bean and seeds to a simmer. Cover and keep warm.
In a large, heavy saucepan, stir the sugar into the water. Simmer over moderate heat, without stirring, until a deep amber caramel forms, 7 minutes.
Remove the caramel from the heat and carefully add the cream. When the bubbling subsides, stir in the butter.
Insert a candy thermometer and cook over moderately high heat, stirring with a wooden spoon, until the caramel reaches 240°.
Discard the vanilla bean and stir in the salt.
Subscribe to:
Posts (Atom)