Wednesday, May 13, 2009

Carne Asada with Pico and Tortillas

Hey All!

Here is what you need to know for the Carne Asada.

Traditionally the beef would marinade for 24-48 hours and then stew for another 24-48 hours, but who has that kind of time!!!???
It has been in the marinade for some time, and should work just great on the grill or in the broiler.

Heat the Grill or Broiler to Med-High heat.  I would suggest 350 for broiler.  You will want to put a little oil on the grill to prevent the meat from sticking.  Salt and pepper both sides of the beef and then slap it on(or in)!!  I know many people do not like any pink inside their meat, but it will really be best if you can make it somewhat medium rare.  It will come out the most tender for you.  You will want to flip the meat in the cooking process so both sides get exposed to the heat.  I would say some where around 2-3 minutes per side, but I would keep an eye on it, as all ovens and grills vary and the meat is VERY thin.  When it is done, put on a cutting board for a few minutes to let the juices soak back in to the meat.  YOU WILL WANT TO CUT AGAINST THE GRAIN OF THE MEAT.  Slice it in thin strips on the diagonal.

Throw the tortillas on the grill or under the broiler briefly to warm them up.

Use the Pico to your discretion...

You may want to put lettuce, cheese, or sour cream on yours...depending how you like them.

Pork Tenderloin - grilling instructions:

I think I wrote to grill 6-8 minutes on each side, but from recent experience, it takes more like 12 minutes on each side. Just keep an eye on it and try not to overcook it. When in doubt, take it off the grill and let it sit for a few minutes before serving - it allows the juices to redistribute and it continues cooking a little.


Wednesday, May 6, 2009

Anonomously Vote for your favorite April Meal

1. Poppy Seed Chicken
2. Mashed Potato Meat Loaf
3. Stuffed Peppers
4. Mashed Potato Meat Loaf
5. Poppy Seed Chicken