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Archive for May 2011

Carne Asada Breakfast Burrito

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Carne Asada Breakfast Burrito - In Hand

Yummmmmm


Moving to California (5 years ago! holy cow!) taught me many things, one of which was definitely how to appreciate real Carne Asada. I’ll never be on par with the local taco shops (best in the world), but I won’t settle for the imitation stuff put forth by two-bit-taco impostors. One morning I couldn’t sleep after the sun was shining, so I got up and started cooking. Fortunately, I had started the marinade the night before thinking I’d cook it for lunch but it was too tempting to pass up for a nice breakfast. ESC was surprised when she groggily said “g’morngnhgwhatreyoucookin?” and I replied “Carne Asada Breakfast Burritos!” full of pep and excitement. She perked right up when I handed her a mug full of some delicious Tiger Spiced Chai by David Rio. Shortly thereafter we were gobbling down this morning kickstart, wondering what to do for the day!

Marinading the steak is actually really simple. Just combine all marinade ingredients into a bowl and mix well. Place the steaks in a gallon ziplock baggy and pour the marinade over and zip it up. Squish around the marinade into the steaks to make sure they get covered well, then lay flat in the fridge for anywhere between 1 and 8 hours (it’s ok to do overnight too), flipping halfway through to give the marinade a shot at both sides. If you’ve got a grill, preheat to medium to medium-high and toss the steaks on. I however, don’t have a grill so I patted the steaks with a paper towel to remove some of the excess oil and placed it into a pre-heated skillet over medium heat. Sear for two minutes on the first side, then flip to let it cook all the way through ~5 minutes depending on thickness. Remove from heat and let it stand for a few minutes before slicing and dicing into thin bitesized chunks. While the steak is cooking, cook the scrambled eggs and sautee the peppers & onions.

Once everything is finished, simply add the desired amount of Carne (lots), Guac (lots), peppers & onions (some), eggs (some) and cheese (some) to a warmed tortilla. If you’re feeling especially fibrous, add a spoonful of black beans and a pinch of cilantro. Yum!

Morningtime cooking is fun!

Ingredients:
Carne Asada Marinade
4 Garlic Cloves, minced
1 tsp Cumin Powder
1/4 tsp Cayenne Pepper
1 pinch Crushed Red Pepper
2 limes, juiced
1/4 cup Cilantro, chopped
1 tsp salt
1 tbsp ground pepper
2 tbsp olive oil
2 tbsp white vinegar

Burritos
2 Large Flour Tortillas
3 Eggs, scrambled
1 Lump Shredded Cheese
1 Pouch Guacamole (or fresh made)
1 Green Pepper, diced
1/4 Yellow onion, diced

Marinade makes enough to marinate a 2 lb piece of steak. Makes 4-6 burritos, or other Carne Asada things. 4$/burrito. 15 minutes cooking, 1-8 hours marinading. Not healthy at all.

Written by Brent

May 19, 2011 at 12:12 pm

Spinach Sausage Lasagna

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Prepare your favorite Red Sauce and add the cooked sausage and let it simmer covered for an hour or two. The longer your sauce cooks, the better it comes together and ultimately tastes. Other things you can do ahead of time are shredding the cheese and wilting some spinach. I have no idea if this is the best way to wilt spinach, but it works for me – wash your spinach and toss a bunch in a medium-low heat skillet. The volume will shrink dramatically, so as it reduces, remove the wilted ones and replace with un-wilted take care not to burn the spinach. Now that you’ve got most of the ingredients prepped, you’re ready to prepare the lasagna! Preheat oven to 375° and start a 6qt pot of water for the lasagna noodles. Mix the Riccotta & Egg together until it’s a goopy mess and add your wilted spinach and mix well. When the noodles are cooked, strain off the water and rinse noodles with cold water so they stop cooking (we don’t want overcooked noodles!). To a 13″x9″ baking dish, add a thin layer of sauce then following layers: Noodles, Ricotta Mixture, Mozzarella, Red Sauce. Repeat until you run out of room or ingredients. The top layer should be some Mozzarella. Cover with aluminum foil and bake for 45 minutes. Uncover and bake for another 15 minutes or until the cheese on top is starting to brown. Let it cool down closer to room temperature (~2 hours) then pop it into the oven or freezer! Of the possible reheating options, I prefer the toaster oven method as it produces the tastiest and best consistency, but the microwave does a speedy job.

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Ingredients:
Red Sauce
32oz Tomato Sauce
12oz Tomato Paste
12oz Crushed Tomatoes
8-10oz Water or Pasta Water
3/4 cup Brown Sugar
1/4 cup Italian Spices
1 tsp cayenne pepper
1 tsp paprika
2 tbsp salt
1 tbsp fresh ground pepper
12 oz cooked Sweet Italian Sausage, crumbled

Ricotta Mixture
16oz Ricotta
1 Egg
1 cup wilted Spinach

Misc
16oz fresh shredded Mozzarella
16oz Lasagna noodles (cooked according to the box)

Makes 12 large slices. 2 hours total, can prepare elements ahead of time. With the sausage, spinach and other healthy goodies, this is a respectable meal but may be on the starchy side with the layers of noodles.

Written by Brent

May 16, 2011 at 10:35 pm