August 02, 2004
Welcome to this month's second issue of The Heat!, brought to you by Chile-Pepper-Sauces.com , and Chef Jay.
If you missed yesterday's issue, you will find it online at Guacamole-Recipes, just click the link.
Today we're bringing you two recipes from my favorite collection, E-Cookbooks Library. This Carne Asada recipe and frijoles charros are sure to be favorites of yours too.
Thanks so much!
We did it! It took 16 months and over 12,700 votes but finally we made it to the Top 25 of Chef2Chef Top 100 Culinary Sites! Now, our next goal is to make the Top 10. So check out the site and please keep voting for me! And remember, you can vote once per day. Thanks again!Carne Asada Recipe
Ingredients:1 20 Ounce top sirloin steak
2 Tablespoons Vegetable oil
1/2 Teaspoon Dried leaf oregano, crushed
1/2 Teaspoon Salt
1/4 Teaspoon Coarsely ground pepper
1/4 Cup Orange juice
1 Tablespoon Lime juice
2 Teaspoons Cider vinegar
2 Orange slices, 1/2" thick
Directions:
- Place steak in a shallow glass baking dish. Rub with oil on each side. Sprinkle with oregano, salt and pepper. Sprinkle orange juice, lime juice, and vinegar over the steak. Cover and refrigerate overnight for best flavor or several hours, turning occasionally.
- To cook, bring meat to room temperature. Prepare and preheat charcoal grill (or gas grill). Drain meat, reserving marinade. Place steak on grill. Top with orange slices. Occasionally spoon reserved marinade over steaks as they cook. Grill 3-4 minutes on each side, or until medium- rare. Cook longer if desired. Remove orange slices to turn steak. Replace orange slices on top of steak.
THE E-COOKBOOKS LIBRARY - ALL YOU NEED TO COOK IT RIGHT! ========================================================
Discover our very special collection of over 100 cookbooks filled with world class recipes ...
http://www.e-cookbooks.net/elibrary/
Frijoles Charros
Ingredients:1 to 2 onions, minced
2 tablespoons lard
3 cups cooked pinto beans
4 to 6 slices bacon, minced
1 slice ham, diced (optional)
½ cup chorizo or hot italian sausage
1 16-ounce can tomatoes, drained and chopped
6 serrano chiles, minced, or to taste
1 tablespoon comino (cumin)
salt to taste
Directions:
Add onions and lard to pinto beans and cook over medium heat 5 minutes, stirring occasionally. In another skillet, fry bacon, ham and chorizo. Add to beans with tomatoes, chiles and spices. Heat thoroughly.
Have a great day, enjoy these recipes and have fun when you Eat the Heat!
Chef Jay