As promised- here are a few recipes for the weekend. As I've noted before- I prefer to use whole wheat tortillas- from Central Market if possible, Whole Foods if not. I also enjoy freshly made corn tortillas. Whatever your tortilla preference- enjoy.
I hope Geoff doesn't give me a hard time about these recipes- but I am sure he will. So you know, I was challenged to a Guac Off by one of the most Clever Guys I know- and I won (though the runner up's guacamole was fantastic as well).
Fabulous Fajitas
Before you leave for work you can get this marinating in the fridge and it will be perfect by the time you build that fire. The number of people you are cooking for will determine the the amount of each needed.
Boneless, skinless chicken breasts
Skirt steak or sirloin fajita beef
Shrimp (peeled and deveined) is an added option
1 to 2 light beers, depending on the amount of meat
Salt, pepper, garlic powder and ground cumin
Worchestershire sauce
Trim excess fat off meat (but not too lean on beef - the fat helps tenderize and flavor the meat). If you do use shrimp, place them on wood or metal skewers. Season liberally with the above dry seasonings. Place in a deep container or pan. Apply a generous amount of Worchestershire sauce and then slowly pour the beer (s) into the corner of container (so it doesn’t wash the seasonings off the meat). Meat should be close to submerged and refrigerated. As soon as you get home from work, flip the meat and let it continue to marinate.
If you want to add veggies, use green or red peppers and sweet onion, cut into chunks, skewer them on any form of skewer and add to the grill just before you flip the beef. Cook 2-3 minutes on each side.
Grill over direct heat for 3-4 minutes each side for beef and 6-15 minutes each side for the chicken, depending on the thickness. Slice into long strips and serve with fresh, warmed tortillas.
Greatest Guacamole
2 large, ripe avocados (should be slightly soft to the squeeze- not hard and not squishy)
Cilantro - wash and coarsely chop half a bunch
Juice of 1 large lime
Sea salt - to taste
Ground cumin - ½ teaspoon
Red onion - half of medium - coarsely chopped
Fresh garlic - 2 cloves, finely chopped
Fresh jalapeno - optional, coarsely chopped
I like to add a tablespoon of Mrs. Renfro’s salsa verde (most any green salsa will suffice), but it is not necessary. Do not use roasted salsas unless you enjoy a smoky flavor.
Take a knife and cut avocado to the pit all the way around, twist each side and pull one side off, exposing the pit. Holding avocado half in hand, take the knife and gently but forcefully chop into the pit short ways. Leaving the knife lodged in the pit gently turn knife handle until the pit dislodges from the fruit. Take knife and cut slices into avocado (while still in the shell) from top to bottom and then the other direction in a crisscross pattern. Take a large spoon and remove pre-cut fruit from shell into a large bowl.
Place all of the above ingredients into the bowl of avocado and stir until the desired consistency has been achieved.
Add one coarsely chopped tomato last so it is not destroyed during the mashing.
I prefer to double this recipe and have it available with a great baked chip when my guest(s) arrive. The remaining guacamole should be served with the fajitas along with sour cream, mixed grated cheese and salsa (fresh or purchased)
Quick Salsa
1 can of diced tomatoes, drained for thicker salsa
½ bunch of cilantro
1or 2 fresh jalapenos
¼ onion (red, white or yellow)
1 tsp. ground cumin
1 tsp. garlic powder or two cloves fresh
Juice of ½ to 1 lime
Salt - to taste
Place all of the above ingredients in a food processor or blender and blend until smooth. Serve as an appetizer with chips and guacamole and also with dinner.
NOTE: Skip the food processor and coarse chop ingredients and use fresh tomatoes instead of canned for a fresh and fabulous pico de gallo.
Enjoy, Clever Tribe- I know I will. x
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