We did it! - Again!

Following this season's tradition, which started accidentally, I made fajitas again last night to go along with our weekly viewing of 24.

Went with chicken fajitas since chicken absorbs the flavors more easily and went with the traditional cremini mushrooms, onions, green peppers, homemade guacamole, salsa, sour cream and a blend of shredded cheeses. We even tried a whole wheat wrap which was decent. Not as grainy as previous whole wheat wraps I've tried but also not as smooth and delicious as a traditional plain flour tortilla - and about 2.5 times more expensive too. Although part of the selection criteria was that it also had to have fewer than 120 calories (hubby's decision, not mine!). So there were plenty of whole wheat ones that were just as many calories (or more calories) than the generic store brand I've come to know and love. (And easily afford as I'm still looking for a full time job).

Only other thing I wanted to pass along was my very successful guacamole recipe. 1 avocado, sprinkles of lime juice to prevent browning, 1 smallish shallot diced very small, 1/4 of a small red jalapeno diced VERY fine, a pinch of salt, and about 7 cherry or grape tomatoes quartered and sliced fairly small. Mix it all together and enjoy!

Wow - Have I been MIA

It's been a while. My full time job had me working on a business proposal for a blog and potential articles and POOF! I disappeared from my own blog. Bad me!

Anyway, I'm back now. I've had some fun with fajitas and quinoa and couscous and more since I've been gone. I think I've mastered fajitas at home which is very nice. We had fajitas for the special 4-hour season opener for 24 last week and fajitas again (purely accidental timing) this Monday for the 5th episode of the season. What can I say - avocados were on sale and I thought it would be great to add sliced avocado to the fajitas as they were being built. Mixed with the salsa we always add to our fajitas, it was like a guacamole/salsa blend. And it turned out very delicious in my opinion.

Well, I'm getting ready to have some lunch now, but later on maybe I'll post about my pear-berry sorbet, my spur of the moment apple crisp or any of the other wild things dancing through my head.

More fun with Dry-Aging Beef!

So I went back to Armando & Sons market yesterday and bought a significant amount of beef.

3 of the last ribs of a standing rib roast for Prime Rib (there are 12 ribs, I believe, and the smaller the number of the rib, the smaller the rib's size) I think I got either ribs 10-12 or 9-11.

Half of either a rib eye roast or eye of round roast

1.6 lbs of flank steak

1 pound of sirloin tips

I marinated the flank steak in some of Goya's Mojo marinade - it's basically bitter orange juice, lemon juice, onion, garlic, and some other seasonings - for two hours. Then I seared it in a grill pan and sliced it for the best fajitas I've ever made at home.

The two large hunks of meat will be trimmed, washed, dried and left to age tonight, and the sirloin tips will be wrapped and frozen - when I defrost them, I'll marinate them in a terriyaki marinade overnight and grill those. I think we'll make those to kick off the grilling season once I think we're past all the snow and take the grill out.