Skirt Steak with Chimichuri

On 06/02/2011 (Sunday) at 7:03 pm by Benny.
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Details

• Prep Time:
  540 min
• Cook Time:
  15 min
• Ready Time:
  9 hour, 15 min

Ingredients

• Skirt steak

Marinade for steak:

• juice of one orange
• 3 gloves garlic
• 2 cups cilantro
• 1/2 7 oz can chipotle pepper with adobo
• 2 tablespoon red wine vinegar
• 1/2 cup olive oil
• teaspoon cumin
• one roasted red pepper
• teaspoon paprika
• one shallot
• kosher salt. combine all ingredients in a food processor and blend.

Chimichurri Sauce:

• 1/2 cup chopped parsley
• 3 cloves chopped garlic
• Olive oil. Combine and let sit for at least 20 min

Red Pepper Chili Oil:

• Chipotle infused olive oil
• 1 tablespoon dried chili flakes. Combine in a small pot and heat over medium heat.

Directions

Marinate the steak overnight take out and hour before cooking to bring it to room temp.

Heat your grill as hot as you can get it you can see mine almost 600 degrees.
Season the steak and grill it on the first side for about 3 min turn over and grill additional 2 min take off and let it rest for 5-7min tented with foil. To serve slice on a bias about 3/4inch thick.

Marinade for steak: combine all ingredients in a food processor and blend.
For chimichurri Sauce: combine and let sit for at least 20 min.

Now plate with the Chimichurri sauce on top and finish by drizzling the hot chili oil over and around.
That should do it, eat this and have the flavor blow your mind!

Benny

Step by step in photos here >>

About Benny

Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald’s is cheaper than eating homemade I will prove anyone wrong.

Shrimp Tamales

On 06/02/2011 (Sunday) at 4:55 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/4znyrmd

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Details

• Prep Time:
  15 min
• Cook Time:
  20 min
• Ready Time:
  35 min

Ingredients

For the MASA:

• 2 cups Masa
• 2 chopped garlic cloves
• 2 cups chicken stock
• Salt to taste
• 1 teaspoon of smoked paprika
• 1 small chopped onion
• ¼ cup lard or shortening

Sauce #1

• 1 cup of cream
• 3 chipotle peppers with some mole sauce Blend together in food processor and heat in a small pot

Sauce#2

• 2 finely chopped jalapenos
• ¼ cup of honey Combine in a pot and bring to light boil then reduce to simmer

OTHER

• Fresh Cilatro

Directions

Sauté the garlic and onion until translucent, now add the chicken stock, cumin, smoked paprika to it. Now stir in the lard and masa  and cook until it’s a peanut butter consistency. Now set it aside and let it cool a bit or refrigerate until ready to use. Take one corn husk and cut it into strips, you will use this to tie together the masa in the corn husk for steaming. Now take the corn husk and put a couple or heaping tablespoons of the masa and tie it closed. Steam it for five minutes, while you’re doing this grill or fry 3 shrimp per tamale. I dusted mine with paprika and seasoned with salt and pepper.

Now to assemble open up the corn husk with the freshly steamed masa, arrange the shrimp on top, spoons some of the hot chipotle cream over, now drizzle some of the honey jalapeno around it and finish with some fresh chopped cilantro. These are amazing little babies of food love I tell ya!…now where is that Petron 

Benny

Benny

Step by step in photos here >>

About Benny

Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald’s is cheaper than eating homemade I will prove anyone wrong.

Simple Salsa

On 05/05/2011 (Thursday) at 10:55 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/3ggwlx2

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Details

• Prep Time:
  5 min
• Cook Time:
  10 min
• Ready Time:
  15 min

Ingredients

• 5 tomatoes
• One onion
• 2 jalapenos
• 5 cloves garlic
• Juice of 3 limes
• Kosher salt to taste
• 3 tablespoons olive oil
• One cup or a good bunch of cilantro
• 2 tablespoons chipotle Tabasco

Directions

Benny

Start by grilling or roasting 3 of the tomatoes, one jalapeno and the onion. Once they get a little char add to the bowl of the rest of the ingredients. Blitz with hand blender and check for flavor, more salt more lime juice it’s all to your taste. Chill for at least an hour for the flavors to develop. Great for chips, tacos fish meats just about anything.

Black Bean Soup

On 04/02/2011 (Friday) at 1:36 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/6aw8ofd

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Details

• Prep Time:
  15 min
• Cook Time:
  85 min
• Ready Time:
  1 hour, 40 min

Ingredients

• 2 Tablespoons olive oil
• 1 carrot, peeled and coarsely chopped
• 1 onion, coarsely chopped
• 3 cloves garlic, coarsely chopped
• 1 cup red wine
• 3 cups black beans, soaked, rinsed, drained
• 3 jalapeños roasted, peeled and seeded
• 1 poblano pepper, roasted, peeled and seeded*
• 4 cups chicken stock
• 2 tablespoons fresh lime juice
• Kosher Salt and freshly ground pepper

Cumin Crema:

• 1 Tablespoon cumin
• 8 oz. sour cream or crema
• Juice from one lime
• Juice from one lime. Mix all ingredients Crema is best set aside in the refrigerator to let the flavors meld before serving.

Tomato Relish:

• 1 lemon or lime, juiced
• 1-2 tomatoes, coarsely chopped
• 2 Tablespoons red onion chopped
• Kosher salt & pepper
• Combine all ingredients, adding lemon juice, salt & pepper as desired

Directions

Heat the olive oil in a medium saucepan over medium heat. Cook the carrots, onion and garlic for 5 minutes, or until translucent. Add the wine, then bring to a boil, and cook until reduced. Add the beans and reduce heat to medium. Add the jalapeños, poblano, and stock. Bring to a boil then reduce heat and simmer for 1 to 1-1/2 hours, or until the beans are cooked through. Remove from heat and add the lime juice, and salt and pepper to taste. Remove half (or more if you want it creamier) of the soup and puree in a blender, then return it to the pot and stir well.
Crema is best set aside in the refrigerator to let the flavors meld before serving.

Ladle the soup into nice bowls and swirl in some of the crema and add the tomato relish, I finish with some rough chopped cilantro and enjoy!

NOTE when this soup cools it becomes very thick and can be used as a dip…….bet ya didn’t know that.

*** To roast & seed the peppers, place them directly under the broiler and turn often. After about 10 minutes the skin will be blackened all around. Place the peppers in a ziploc bag or a sealing container. Seal the peppers in there for about 15 minutes then remove. The skin should slide off relatively easily. It does not have to be perfect! Cut open carefully and scrape out seeds. Be careful because the capsaicin in the seeds can stay on your hands for hours and sting an eye or something else which could be really uncomfortable very easily.

Step by step in photos here >>

About Benny

Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald’s is cheaper than eating homemade I will prove anyone wrong.

Braised Beef Toungue

On 23/03/2011 (Wednesday) at 12:22 am by Benny.
Tiny Url for this recipe → http://tinyurl.com/4uh6mdw

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Details

• Prep Time:
  180 min
• Cook Time:
  70 min
• Ready Time:
  4 hour, 10 min

Ingredients

• 1 one pound beef toungue sliced 1/4 inch thick
• 1 celery rib chopped fine
• 1 onion finely chopped
• 3 cloves garlic chopped fine
• white wine enough to cover tongue
• 1 chopped tomato
• juice of a lemon
• 2 tablespoons grated parmesean cheese
• 1 teaspoon sugar
• olive oil
• 1 chili chopped
• yellow pepper chopped
• 3 cups chicken stock
• 2 tablespoons unsalted butter

Directions

Start by covering the sliced beef tongue in the white wine and set aside in the fridge for a couple hours or overnight.. To cook the tongue, in a pot bring the chicken stock to a hard simmer (right before boiling) and place the tongue slices in there and cook for about 45 min to an hour checking them until they are nice and tender but still have a little give, take out and set aside.

In a hot pan put the butter and some olive oil , begin to sweat the onions, garlic, lemon juice,  peppers with some kosher salt until they are translucent and breaking down. Now add the chopped tomato and cook for another 5 min or so. now add some of the chicken stock  about a cup sugar and the tongue.  Begin to reduce the liquid down.

Once it is starting to get to the almost dry stage add a teaspoon of Parmesan cheese and once it has all come together and you have a nice thick rich sauce clinging to the tongue its time to serve and finish with a little drizzle of olive oil. This is just great with some fantastic red wine and a perfect starter.

Beef tongue, its the new rage! …ya right but bloody delicious
Benny

About Benny

Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald’s is cheaper than eating homemade I will prove anyone wrong.