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Archive for the ‘Red Meat’ Category

Carne Asada Breakfast Burrito

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Carne Asada Breakfast Burrito - In Hand


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!

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

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

Steak Fajitas and Quinoa

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Ahoy readers who love good food! Having found a great deal on some nice ribeye steaks last week that I tossed in the freezer, the initial idea was to do a Stir Fry, but we didn’t really have enough veggies or any hoisin sauce to make it worthwhile (so be on the lookout for a Stir Fry post soon!). So instead, ESC and I decided on Steak Fajitas with Quinoa. This was a very good choice and was wonderful. My initial marinade was too oily and I didn’t wipe off enough oil before cooking, so everything was a little slimy. It’s way easier to wipe off before cooking because you can always add more spices during cooking. I’ve also changed the proportions to what I think would work better. In the ramekin is some leftover Sausage Mac & Cheese from Stone Brewery reheated in the oven.

Steak Fajitas

Watch out for Spidey

Our friend Andy also introduced me to an Anti-Griddle the other night… this thing was crazy and has inspired us to make some crazy things. We had the dry-ice version and not the 900$ one. Perhaps there will be some experimentation with more flavorful foods this weekend if anyone wants to be our guinea pigs!

Combine all marinade ingredients and spread over a 8-12oz steak. The better cut of meat, the better the fajitas. Let it marinate for 45-60 minutes at room temperature or longer in the fridge. Wipe off some of the marinade before putting it in a hot skillet. Start the quinoa before starting the steak, it’s easier to keep warm than make it hurry up. Cook about 3 minutes to sear the first side then flip and cook another 5 minutes. Flip once more and cover to keep some of the heat in for 3 minutes. Place steak on a cutting board to cool a bit before cutting. Put Onions and Bell Peppers into the pan and cook until translucent. Wash & drain the black beans and shred cheese & lettuce. Heat some tortillas and make a wonderful homemade Steak Fajita! Top with your favorite spicy sauce if you so desire. ūüôā

Steak Fajitas Cooking

Just a tad bit too much oil in the pan

2 cloves Garlic, minced
1 tbsp vegetable oil
1/4 tbsp Ground Cumin
1 tsp Ground Pepper
3 dashes Smoked Chipotle Tabasco
1 tbsp lime juice
1 tbsp Cilantro diced

1/2 small Onion Chopped
2 Bell Peppers
1 12oz can black beans
1/2 cup uncooked Quinoa
Shredded Cheese & Lettuce to top

Makes ~4 large Fajitas. 1.5 hours total, 30 minutes active cooking. High in taste, fiber, protein and maybe a little fatty depending on the cut of meat.

Written by Brent

April 4, 2011 at 8:10 am

Marinated Beef Roast, Chop House style

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Warning: I am not attempting to imitate the famed “Chop House Roast”… if there is one.

While I sit here consuming another wonderful meal, I wonder how it could be better. ¬†Other than having scantily-clad beautiful women feed me while gently fanning me with giant palm leaves, I think this roast would be better served on a sandwich or panini. ¬†The meat is very flavorful, but a little tough. That may be a cause of the cut of meat or the temperature it was cooked at though. ¬†Either way it quickly making it’s way into my belly.

Juicy Beef Roast w/ Red Trolley

Alongside the roast is a heaping pile of steamed broccoli and a spring salad with caesar dressing. Pretty simple meal overall. ¬†Was ridiculously easy to prepare and make. ¬†I stuffed the sliced garlic into the roast and slathered the beef in the marinade yesterday before bed and let it marinade for almost 24 hours. ¬†When I got home after work today, fired up the ‘ol danger-oven (no singed arm hairs this time) to 400¬į and tossed that sucker in there on a cookie sheet to burn. ¬†Turned it once after about 20 minutes, started the broccoli and opened my beer. Mmmmm beer.

Other suggestions for this meal:  Baked or mashed potatoes, risotto, rice, braaaaaaiiiiiiiinnnnnnns.

I’m also going to start including an approximated ingredient list or recipe should you wish to duplicate my perfection deliciousness. I was also told by some “birthday book” that I should get over my arrogance. To that I say: eat this semi-delicious meal. ūüėÄ

What you need:

  • 1lb beef roast
  • ~1 cup marinade (I used “Chop House style” marinade – Ralphs brand)
  • 2 garlic cloves thinly sliced
  • 1/4 onion chopped
  • broccoli & dressing
  • salad

Serves 2, add rice or beans or another side to serve 3.

Estimated total meal cost:  12$

Written by Brent

January 13, 2010 at 2:36 pm

Posted in Main Course, Red Meat

Let proof of the scrumptious meals begin!

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Steak? Baked Beans & Chipotle Risotto

This was a dinner I made a couple weeks ago I randomly decided to take a picture of.  That night I thought it might be fun to record my adventures for some sort of posterity when I become old and famous from a cooking blog. HA!

So, without further ado, I believe what we have here is a Rib-Eye Steak pan fried in sauteed garlic & thyme alongside a heap of baked beans (canned goodness in your mouth) and a spoonful of Chipotle Risotto.

I typically pat the meat with a dry rub of salt, pepper, thyme, and a mixture of the “I’m feeling lucky!” button from the spice cabinet. Possibilities may include cumin, creole spice, sweetened cinnamon clumps,¬†Aleppo¬†pepper.

I’ve been making risotto for some time now and I’ve experimented a decent amount, however I have two favorites so far: ¬†Cubed Cheese Risotto and Chipotle Risotto. ¬†The chipotle flavor comes from a couple dashes of Smoked Chipotle Tabasco sauce near the end of the cooking. ¬†Be sure to add a myriad of other spices to the broth as you pour in!

Served with a chillaxed Red Stripe.

Pictures will continue to be included in future posts per the¬†temperament¬†of my BlackBerry’s camera.

Written by Brent

January 6, 2010 at 9:08 am

Posted in Red Meat, Risotto

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