Beef Fajitas (serves 4 to 6 people)
Outside Skirt Beef 4 lbs. (peeled and cleaned) (yields 3 lbs. cooked)
Black Sauce 1 cup
Grill Spice ¼ cup
Sautéed Onions 2 lbs.
For The Black Sauce: (makes one quart) Blend well in a blende, re-blend periodically
Water 1 cup
Olive Oil ¼ cup
Soy Sauce 2 cups
A-1 ¾ cup
For The Grill Spice: (mix together well and place in a shaker, keep covered when not using)
Black Pepper ¼ cup
Granulated Garlic ¼ cup
Comino 1 Tbsp.
Lawry’s 2 Tbsp.
For The Sautéed Onions: (heat the oil, add the onions, sweat a little, add all spices and cook down until done!)
Olive Oil 6 Tbsp.
Sliced Onions 5 lbs.
Sherry Wine ¼ cup
Soy Sauce ½ cup
Granulated Garlic 1 Tbsp.
Comino 1 Tbsp.
Black Pepper 1 Tbsp.
Sugar 1 Tbsp.
Salt 1 ½ tsp.
For the best fajitas always choose outside skirt beef over inside skirt.
If needed, peel and clean the fajitas.
Grilling over an open flame is best. Marinate with the black sauce just prior to placing on the grill.
Season the beef with the grill spice as it goes through the cooking process.
When done, always cut the skirt steak against the grain of the muscle fibers to make your fajita strips.
This will ensure the best texture and will not be chewy when enjoying.
Always serve the fajitas on a bed of prepared onions!
Fans of the Laurenzo’s guacamole and green sauce will enjoy this video as chef Domenic Laurenzo shares his family’s recipes with food radio talk show host Cleverley Stone, live from El Tiempo Cantina. Houston weather, traffic, news | FOX 26 | MyFoxHouston
For more information about food, wine and dining in Houston, listen to Cleverley’s radio show on Saturdays from 9 a.m. to Noon on CBS Sports Radio 650. (By the way, she gives out restaurant gift cards on every radio show!)
El Tiempo’s Green Sauce (serves 4 to 6 people)
Water 2 cups
Cooked Green Tomato 3 ¾ lbs.
Fresh Minced Garlic 1 ½ Tbsp.
Avocado 1 ¼ lbs.
Sour Cream ¾ lb.
Cream Cheese ½ lb.
Salt 2 Tbsp.
Fried Jalapenos 3 each
Cilantro 1 ¼ oz.
Boil the tomatos until cooked through.
Flash fry the jalapenos until skin is softened.
Blend everything together well in a blender until creamy consistency.
Guacamole (serves 4 to 6 people)
Avocado 3 lbs.
Diced Tomato 4 oz.
Finely Chopped Jalapeno 2 oz.
Fresh Minced Garlic in olive oil 1 oz.
Finely Chopped Cilantro 2 oz.
Lime Wedges 2 each
Salt to taste
Serve with corn or flour chips
Lightly mash the avocados keeping them still lumpy not pureed.
You can serve this guacamole with all of its ingredients separated.
Simply place the mashed avocado that has been seasoned lightly with salt on a plate and spread it out some.
Then place the individual ingredients around one perimeter in little piles around the smashed avocado.
This allows you to add a little or a lot of each ingredient presented on the plate!
You can also mix everything together to make what is known as “guacamole compuesto”. (all put together!)
If you go this route then simply use your preference on quantity of lime juice and salt.
Cooking is all about blending ingredients, well how about a recipe that blends together healthy ideas for senior citizens? Joining us on FOX 26 Morning News to talk about the Craving Companion Recipe Contest are Judith Martinez and Charity Autry.
Finally, the days are growing longer. Soon our longing for warmer weather and sunny days will be satisfied. But for a bright fix now, stir up a batch of sun-kissed muffins. Sprinkled with flecks of orange and lemon peel, these muffins burst with flavor and splendor.
Turkey can tend to dry out on the grill so I add extra virgin olive oil for moisture and flavor. Also, putting basil and cheese on the inside adds a fun surprise flavor. Turkey meat is also a lighter alternative to beef on these hot summer nights.
Ingredients for the Crispy Chicken:
1 tablespoon kosher salt
4 cloves garlic, minced
3 shallots, minced
2 teaspoons minced, fresh thyme
1 teaspoon coarsely ground black pepper
8 chicken thighs, 5-6 ounces
4 cups brown chicken stock
Ingredients for the Red Grape Salad:
1 1/2 cups halved red seedless grapes, cut lengthwise
1/4 cup fresh packed parsley leaves
1 1/2 teaspoon sherry vinegar
1 teaspoon honey
2 teaspoons minced black winter truffle
1/4 teaspoon extra virgin olive oil
Pinch of salt
In a shallow bowl, combine the salt, garlic, shallots, thyme, and pepper. Toss the chicken thighs in the mixture. Place in a plastic re-sealable bag. Transfer to the refrigerator and let sit overnight.
Remove the chicken from the refrigerator and wipe off the marinade. Place the chicken in a dry, heavy cast-iron skillet, skin-side down, and set over med. heat;’ adjust the heat if necessary so you can hear the chicken sizzling gently. Cook for about 20-25 minutes without turning; the skin should be brown and crisp, but the chicken should be barely cooked through, with the uppermost meat raw. Remove the thighs from the skillet and transfer to a roasting pan, skin side up. Preheat the oven to 400 degrees F.
Place the chicken stock in a saucepan and over medium-high heat. Reduce the stock by half. so that 2 cups remain, about 10 minutes. Pour the reduced stock into the roasting pan with the chicken. Place the roasting pan in the oven and cook for 15 minutes. When cooked, transfer the chicken to a plate; reserve the e pan juices. Set aside on the stove top to keep warm.
While the chicken is cooking prepare the Potato Pancakes, making each pancake 4″ in diameter.
18 large rosemary branches (6 to 8 inches long) or bamboo skewers*
1/2 cup extra-virgin olive oil from Spain
1 large clove garlic, chopped
3 medium Valencia or navel oranges
1 tablespoon Sherry vinegar
1/4 teaspoon cracked black pepper
18 large fresh shrimp (18 to 12 per pound), peeled and deveined with tails intact
Coarse sea salt (optional)
Cover rosemary or bamboo skewers with water; let soak for 30 minutes. Heat 1 tablespoon of olive oil and the garlic over low heat in small skillet about 3 minutes or until oil is infused with garlic flavoring.
Grate 1 teaspoon orange peel. Cut 2 of the oranges in half; squeeze juice from 3 halves (you should have about 3/4 cup juice). Set remaining oranges aside.
For marinade, mix together garlic oil, the remaining 7 tablespoons olive oil, the orange peel and juice, Sherry vinegar, and black pepper in small bowl. Set aside 1/3 cup of the marinade. Place shrimp in a large resealable plastic bag. Pour remaining marinade over shrimp in bag; close bag to seal. Turn bag to evenly coat shrimp with marinade. Marinate in refrigerator for 15 minutes, turning bag occasionally.
Preheat gas grill to medium-high for direct grilling. Remove and discard peel from reserved oranges. Cut oranges into 18 chunks.
Remove shrimp from bag; discard marinade in bag. Thread one shrimp and one orange piece near the end of each skewer; brush with reserved marinade. Grill, uncovered, for 1 1/2 to 3 minutes on each side or until shrimp turn pink, but still moist in centers.
Transfer bandrillas to serving platter. Brush with remaining marinade and, if desired, lightly sprinkle with sea salt.
Makes 6 servings (3 banderillas each).
Suggestion: To make rosemary skewers, look for sturdy rosemary branches and remove bottom leaves (keep a few leaves at the top of the branches as a garnish for the banderillas). If necessary, use a sharp knife to carve a sharp pointed end on branches for easier threading. The rosemary skewers add a woodsy hint of rosemary flavoring to the banderillas.