I did tacos too. No, nevermind no pictures so I musta imagined it.
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Had a 30oz head off of a tenderloin, and 1/2 a pack of bacon. What to do?Attached FilesComment
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You will be shocked to discover that I did tacos tonight.
Defrosted some skirt steak overnight and marinated it in my go-to taco steak marinade: equal parts soy sauce, lime juice, and canola oil. (I started with a very elaborate marinade full of garlic, cilantro, spices, etc....and gradually whittled it down over the past few years to the items that actually made a difference. Plus, nothing burns!)
I got a cast iron skillet quite hot (about 550 F) and seared it for two minutes a side, then flipped every minute until it got to about 130 F. (Took eight minutes total.) I let it rest for about five then carved it up.
I like my skirt and flank just a bit under medium and I nailed it.
Classic steak street taco toppings: lime juice, onion (shallot, in this case), and cilantro....and that's it!
YUM!
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I asked my wife if she was mad and she said why? Because there's no meat in this. She said I'm not mad I'm just disappointed. Cabbage, rehydrated mushrooms, scallions, and noodle stir fry.
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I was gifted a Japanese table grill (yes, I have awesome friends). Did the first cook on it today with two thin ribeyes. Turned out good, but I will do a few more coins to fine tune my process. Perfect grill size for me and the wife!
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Some venison jerky for the Ripley. This is all trim from my buddies freezer. This stuff is a big hit. Easy to make. Just slice it and dehydrate, no seasonings or marinade. I have dehydrated 5 lbs, I have about 10 lbs to go.
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Been on a cold-smoking kick lately: Maldon Salt, Semi-Sweet Chocolate Chips, and Kalamata Olives. I've actually been selling the Kalamatas through a farmers market business I'm involved in. They've quickly become a customer favorite.
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@58limited: The chocolate adds depth to chili. The Kalamatas are great, but, depending on what brand you get, you might have to soak them first to pull some of the red wine vinegar out. If there's too much in the brine they're in, it dominates everything. Anyway, if you're interested, you can check out other fun trouble I get into at https://www.instagram.com/uncleberch/
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Not that you can tell from the picture, but these are spinach and chicken enchiladas. With salsa verde.
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Only got a photo of my pre dinner salad. But I’m reheating the dinner for lunch, will catch a photo then,
‘’Romain, topped with sliced mushrooms, sliced carrots, hit with some fresh mayo topping, grated Romano., lemon zest, some fresh squeezed lemon, red wine vinegar, and a small drizzle of honey, Thinking spring
i will do this again, and it will be served with salmon, or a grilled swordfish steak. Ahi tuna… crab, and all would be incredible additions to the salad as the salad been the main theme,
Last edited by Richard Chrz; April 5, 2023, 05:44 PM.Comment
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I love arugula under the cheese.
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Finished off The other small pastrami I made last week….
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Somebody tie me up, I can’t stop!
Macaroni and cheese omelet. Bacon, jalapeños.
It doesn’t TASTE different; elbow macaroni is really neutral. But that springiness is downright delightful! You are expecting an omelet to feel one way in your mouth, it feels different and some wires get crossed, and it tastes “fun”, a sensation you don’t associate with eating!
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Another omelette reporting for breakfast,
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