Carne Asada Burritos

Courtesy of Cuisine at Home:

We have made this now several times and it is so GOOD !!!

One Flank steak (I pound the steak and then use our tenderizer on it)

Marinate for steak:

1/2c chopped fresh cilantro
1/2c oil
1/2c lime juice
2 tbsp minced chipotle chile and adobo sauce (we used just adobe seasoning)
2 tbsp minced garlic
2 tbsp white vinegar
1 1/2 tps kosher salt (we use sea salt)
1 tsp ground cumin and black pepper (we just use pepper)

Combine 1/2 cup cilantro, 1/2 cup oil, lime juice, chipotle, adobe sauce, garlic, vinegar, salt, cumin and blak pepper in a large bowl. ADD steak to marinate; toss to coat. Cover bowl with plastic wrap; chill 4 to 12 hours, flipping steak occasionally.

Heat:

2tbsp canola oil
2 red bell peppers sliced (we like to use the variety bag of colored peppers)
1 onion sliced

Heat oil in a large cast iron skillet over high until it shimmers. Remove steak (reserving 1/4 cup marinade) and season with salt and black pepper; cook 5-7 minutes per side for medium-rare. Transfer steak to a cutting board; tent with foil and let rest 10 minutes. Slice steak against the grain.

Saute:

Saute bell peppers and onion in drippings in skillet with reserved marinade over medium-high heat until crisp-tender, 3-5 minutes

Warm:

6 burrito sized flour tortillas
2 c chopped lettuce
1-2 avocados sliced
6 tbsp purchased pico de gallo
2 tbsp chopped fresh cilantro

warm tortillas in a large nonstick skillet over heat

Divide steak, bell pepper-onion mixture, lettuce, avocado, pico de gallo and 2 tbsp cilantro among tortillas. Fold sides of tortilla into center, then roll edge closest to you over the filling; continue rolling and tucking in filling until enclosed.

Now we dont use the lettuce or romaine in the burrito. We use pico de gallo, avocado made into guacamole, peppers and meat. Also add your favorite mex type sauce.

Soy-marinated Chinese Pork Tenderloin

Courtesy of cuisine at home:

1 pork tenderloin
Whisk:
1/2 c low sodium soy sauce or normal
1/4 c packed dark brown sugar
1/4 c purchased BBQ sauce
2 tbsp sesame oil
2 tbsp fresh ginger or minced in a jar
2 tbsp dry sherry or mirin
1 tbsp chili garlic sauce (i couldnt find this so just mixed garlic in with the chili sauce)

Whisk ingredients together and add  tenderloin into a large resealable plastic bag. I put in fridge over night and then grill on the BBQ the next night. Grill until inside temp is 150' then tent on a cutting board with foil for about 5 minutes Then slice and serve. YUM !!!

A great idea for spring roll wrappers.

In a previous post I gave you a recipe or idea on won tons I believe. Well here is an idea for using the spring roll wrappers. Most of this idea we picked up from the Macedo's kitchen of awesome cooking when we had beef tongue tacos last week.

First for our meat ingredient we used the recipe for the meat for the won tons:

8 ounces or small package of ground meat...can use sausage type too....for this we used one package of ground pork and a small package of wild pork ground sausage
one or two bunches of cilantro
grated orange peel
dashes of red pepper flakes
ginger....already minced in a jar or fresh and then grated..I use a generous amount
garlic...shopped finely from a jar or fresh....I use a generous amount
Dashes of some salt

Now I process this all in a processor. It grinds up the meat and cilantro very finely.
Cook the meat mixture.
Drain and let cool in a strainer of some type.

One can of black beans. I used the largest can Safeway had.
Frozen corn
one small can of diced jalapenos
one small can of diced green chilie peppers
Drain beans, jalapenos and chilies in strainer before mixing together.

Once the meat is cooled mix everything above with the meat mixture.

Lay out your spring roll wrapper on a plate and place a large portion of the mixture in the middle and roll up. To seal the wrapper lightly wet the edge with water and then place on a greased flat large cookie sheet.

I actually covered my cookie sheet with foil them sprayed the foil with Pam.

After you wrap up all the wrappers you have and place them on the cooking sheet I lightly brushed olive oil on the top and bottom of the wrappers.

Place in oven on 350'
Cook till lightly brown on the the top and then flip each wrapper and put back into over.
I did this twice or so until the wrappers get a nice golden brown almost like when you would fry them. But this avoids the bad for you part by cooking in the oven and they are fabulous.

Now the man likes his with soy sauce and I like mine with Herdez green cause thats what the Macedo's served with the ones we had at their place. And they are just as good the next day as left overs too !!

Extra Leftover Meat ??

How we use that extra and sometimes mystery meat in the FRIDGE....and if you know us, yes the meat very well can be a mystery of some animal. LOL :)

Ok so you have some extra steak or pork from the night or nights before hanging out in the fridge? That happens alot in our fridge. This week I had a couple steaks and some cut of pork steaks so I cut them up into small pieces and put them all in our electric skillet.

One package of gravy mixed with one cup of water
One large can of creme of mushroom soup

Pour over meat in skillet.
You may want to add a bit more water but be careful cause the soup will cooked down thinner.
Let simmer for as long as you want.
Serve over rice or mashed potatoes.

Mix of meat in the skillet

Mix of meat and creme of mushroom soup and gravy.

DUCK marinate for BBQ

A couple weeks ago the man went duck hunting and limited out which means he got 7 ducks for the day. Well his buddy also got his limit too and good thing for us is that his wife wont eat duck. SCORE !!! We get to eat them all !!! How lucky huh??  I always encourage the man to pick hunting buddies that have wives that dont want to eat any of the game they kill. LOL :) It means we get the meat. I wont complain at all.

So the man is great and de-feathers the duck for me and pre soaks them. I have found this VERY easy method of taking the duck and cutting a slit at the breatbone and slice down. I then take my fingers and can pull the breast right off. After I do that to all the breasts I then put them in either a glass jar or if you have one of those marinating plastic container that comes with your vacuum sealer I use that too. Add all the duck breasts in that and then I use The Archery Hut Marinate for duck. Its the best marinate in the world to use on duck.

Pour it all over the duck attach the lid and make the vacuum sealer do its marinating selection it has on it. Then seal it and put in fridge. I will periodically shake it up and around. We will marinate for a day or two.

Now if your using a jar place the duck breasts in the jar and add the marinate sauce and shake shake shake. Place in fridge and shake shake shake whenever you go to the fridge. Think of it as the shake weight. LOL :)

When its time to cook to eat we prefer firing up the BBQ and use coals. But Im sure propane BBQ is ok too. You want to NOT cook your duck to well done. This is when you get that gamey taste. Cook your duck medium done and then place in the oven on warm until your ready to eat. I prefer eating right away but in this household I have a man who has A.D.D. and dinner usually is not until 8-9pm. Thats when he winds down enough to eat.So ENJOY that duck. If you have NOT been a big fan of duck I guarantee if you cook this not well done you will LOVE duck afterwards.

The Archery Hut Marinate

3/4 cup oil
1/4 cup soy sauce
2 tbsp wine vinegar
3 tbsp honey
1 1/2 tsp garlic powder
1 1/2 tsp ground ginger
1 1/2 tsp onion powder

We own this FoodSaver (thanks Vera....a gift that is well used )

Marinating container

14 ducks all for us !!!

Steamed Elk sausage wontons

I LOVE making these guys. They are nice to pile up a bunch on your plate and eat away.

8 ounces or small package of ground meat...can use sausage type too
one bunch of cilantro
grated orange peel
few dashes of red pepper flakes
ginger....already minced in a jar or fresh and then grated
 garlic...shopped finely from a jar or fresh
wonton wrappers....i prefer the round ones to use

Get out your food processor and add a whole bunch of cilantro. Just cut off the ends. I pulse it until the cilantro is chopped up finely then I add the meat, ginger, garlic, orange peel zest and red pepper flakes. Pulse that all together until mixed thoroughly. Get out your wonton wrappers and if you use the circle ones add a thin line of water around the edge for sealing and then add a small amount of your meat mix in the center and then wrap the wrapper up around to meet the other side and crimp just like on the package. If you use too much meat you will know cause you wont be able to close your wonton. You will learn just the right amount to use. Set aside on a large flat pan. Continue until all are done.

Heat 1 1/2 tsp of oil in large nonstick skillet over medium-high heat. Add several wontons and cook one minute or until golden brown on bottom. Add 1/2 cup of water, cover; cook 5 minutes or until water has evaporated. Place on serving platter and cover with foil to keep warm, repeat with remaining oil, wontons and water. Or put your oven on warm and place wontons on a flat baking sheet until your done cooking them all.

Serve with some soy sauce dipping sauce !!! YUM !!!

 

What they should look like if you use the round wonton wrappers. Maybe not as brown though. Depends on if you steam or just fry them up in a small amount of oil.

This is what they should look like if you use the square wonton wrappers. I really hate doing them with the square ones.

Bear roasts cooked with peppercinis for tacos !!

So, someone got a bear and you have no idea how to prepare the thing. How about shredded bear for tacos? Its very easy any beginner chef can do it. Take your bear roast and a jar or two of peppercinis. We like to use the already sliced ones in a jar. Add the peppers your bear roast to your favorite crock pot. Sprinkle in some pepper and maybe some water.

Last time we had 2 bear roasts and used 2 jars of peppers and my big crock pot. We cooked them for two days but only one day is necessary to accomplish shredding of the meat.

If you do two days then the meat should just shred up in the crock pot. Strain out the meat into a bowl.

We like to use the small 6" thin Don Pancho white corn tortillas. Heat up a pan and then throw in your tortillas and heat them up. Usually you can do two at once. Put some cheese down on the hot tortillas put your bear meat on that and add your favorite pico de gallo maybe some guacamole or any combo of taco toppings.

ENJOY your bear !!

This is the kind we use !!