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I saw this reciepe and thought it looked good
Sep 17, 2018 10:15:27   #
no propaganda please Loc: moon orbiting the third rock from the sun
 
Here's the recipe

Ingredients:

• 3 carrots, peeled
• 1 cup flour
• 3/4 tsp. kosher salt
• 1/2 tsp. cinnamon
• 1/2 tsp. ground ginger
• 1/3 cup granulated sugar
• 1/3 cup brown sugar
• 1 stick unsalted butter, melted + 4 Tbsp. butter at room temperature
• 1 egg yolk
• 3/4 cup old-fashioned rolled oats
• 1/4 cup golden raisins, chopped
• 3/4 cup pecans, finely chopped
• 1/4 cup powdered sugar
• 2 oz. cream cheese
• 1 1/2 tsp. apricot jam


Directions

1. Pulse the carrots in a food processor until they are finely shredded. Set 3/4 cup aside.

2. Meanwhile, in a bowl, add flour, salt, cinnamon and ground ginger and whisk well.

3. Add the flour mixture to the butter mixture in batches, stirring in between. Then, mix in the oats, raisins, and carrots. Combine well, cover and refrigerate for 30 minutes.

4. Roll out the dough into 1 1/2 inch balls, then coat each one in pecans.

5. Place the balls on a parchment-lined baking sheet then bake for 10 minutes at 350°F.

6. Remove from the oven and press at the center of each cookie, baking for a further 10 minutes.

7. In a bowl beat 4 tablespoons of butter and powdered sugar until smooth. Beat in the cream cheese until combined then swirl in the jam.

8. Pipe this filling into the center of each cookie. Then serve and enjoy!


It's on my agenda to make today or tomorrow. Right now we have 5 guests and 14 dogs that are staying with us to escape the flooding in the Carolinas so it is really busy around here. Glad we have a number of bags of Purina Pro Plan and that the Pet Supplies Plus is only 90 minutes away.

Reply
Sep 17, 2018 11:37:20   #
pafret Loc: Northeast
 
no propaganda please wrote:
Here's the recipe

Ingredients:

• 3 carrots, peeled
• 1 cup flour
• 3/4 tsp. kosher salt
• 1/2 tsp. cinnamon
• 1/2 tsp. ground ginger
• 1/3 cup granulated sugar
• 1/3 cup brown sugar
• 1 stick unsalted butter, melted + 4 Tbsp. butter at room temperature
• 1 egg yolk
• 3/4 cup old-fashioned rolled oats
• 1/4 cup golden raisins, chopped
• 3/4 cup pecans, finely chopped
• 1/4 cup powdered sugar
• 2 oz. cream cheese
• 1 1/2 tsp. apricot jam


Directions

1. Pulse the carrots in a food processor until they are finely shredded. Set 3/4 cup aside.

2. Meanwhile, in a bowl, add flour, salt, cinnamon and ground ginger and whisk well.

3. Add the flour mixture to the butter mixture in batches, stirring in between. Then, mix in the oats, raisins, and carrots. Combine well, cover and refrigerate for 30 minutes.

4. Roll out the dough into 1 1/2 inch balls, then coat each one in pecans.

5. Place the balls on a parchment-lined baking sheet then bake for 10 minutes at 350°F.

6. Remove from the oven and press at the center of each cookie, baking for a further 10 minutes.

7. In a bowl beat 4 tablespoons of butter and powdered sugar until smooth. Beat in the cream cheese until combined then swirl in the jam.

8. Pipe this filling into the center of each cookie. Then serve and enjoy!


It's on my agenda to make today or tomorrow. Right now we have 5 guests and 14 dogs that are staying with us to escape the flooding in the Carolinas so it is really busy around here. Glad we have a number of bags of Purina Pro Plan and that the Pet Supplies Plus is only 90 minutes away.
Here's the recipe br br Ingredients: br br • 3 c... (show quote)



Looks good, I like oatmeal cookies and this one has a ton of other goodies as well. I will probably substitute molasses and Stevia for the sugars when I try it.

Reply
Sep 17, 2018 12:09:22   #
slatten49 Loc: Lake Whitney, Texas
 
I, too, might give this a try with the molasses and Stevia substitutions suggested by Pafret.

Reply
 
 
Sep 17, 2018 18:35:23   #
pafret Loc: Northeast
 
slatten49 wrote:
I, too, might give this a try with the molasses and Stevia substitutions suggested by Pafret.



I need to do that for Type II diabetes. The trick will be to get the right balance. The sugars in this recipe do more than just sweeten the dough mix. Sugar is both hydrophilic and hygroscopic. Its hydrophilic property causes it to form covalent bonds with water, which prevents the cookies from becoming crackers during baking. The hygroscopic property allows sugar to attract moisture from the air which slows down staling and drying. Pulling out the water loving sugars has to be compensated for, by use of other ingredients such as Applesauce (thinly disguised sugar), sour cream or yogurt.

The Stevia can carry the sweetening load by itself and use of molasses will add wetter sugar to the mix as well. But, something more may be needed.

Reply
Sep 17, 2018 18:46:30   #
slatten49 Loc: Lake Whitney, Texas
 
pafret wrote:
I need to do that for Type II diabetes. The trick will be to get the right balance. The sugars in this recipe do more than just sweeten the dough mix. Sugar is both hydrophilic and hygroscopic. Its hydrophilic property causes it to form covalent bonds with water, which prevents the cookies from becoming crackers during baking. The hygroscopic property allows sugar to attract moisture from the air which slows down staling and drying. Pulling out the water loving sugars has to be compensated for, by use of other ingredients such as Applesauce (thinly disguised sugar), sour cream or yogurt.

The Stevia can carry the sweetening load by itself and use of molasses will add wetter sugar to the mix as well. But, something more may be needed.
I need to do that for Type II diabetes. The trick... (show quote)

Without your knowledge, my thoughts exactly. I, too, am a Type II diabetic...courtesy of Agent Orange. I carefully attempt to control it.

Reply
Sep 18, 2018 07:16:48   #
Peewee Loc: San Antonio, TX
 
pafret wrote:
I need to do that for Type II diabetes. The trick will be to get the right balance. The sugars in this recipe do more than just sweeten the dough mix. Sugar is both hydrophilic and hygroscopic. Its hydrophilic property causes it to form covalent bonds with water, which prevents the cookies from becoming crackers during baking. The hygroscopic property allows sugar to attract moisture from the air which slows down staling and drying. Pulling out the water loving sugars has to be compensated for, by use of other ingredients such as Applesauce (thinly disguised sugar), sour cream or yogurt.

The Stevia can carry the sweetening load by itself and use of molasses will add wetter sugar to the mix as well. But, something more may be needed.
I need to do that for Type II diabetes. The trick... (show quote)


Say what? Now you're just showing off...:)


Reply
Sep 18, 2018 08:24:57   #
pafret Loc: Northeast
 
Peewee wrote:
Say what? Now you're just showing off...:)



Nope! I used to think sugar was sugar, stick in more to make it sweeter or leave some out if you please. Made a lot of crappy cookies following this "common sense" which was dead wrong. I began studying the principles of cookery and discovered that cooking is an Art. Add a little of this, a pinch of that, stir and you have an excellent tasting dish. Anyone could create his own flavor palette, according to his tastes.

Baking however, is a "freakin nightmare". Baking is science, vary the formula even one iota and the result is totally different and most often a failure. Sugar, being a key element in most baking, has enormous effects on breads rising, crumb formation, tenderness and a host of other desirable features. I follow recipes, in baking, to the letter, even to the size of the pan to be used. Those of us who have no talent are condemned to follow what the few geniuses in baking have laid down as the recipe.

That said, there are some gifted few, who can tell with a pinch of dough between finger and thumb that it "needs" more flour, resting time, water or whatever. They can also look at a recipe and make substitutions, sometimes adding additional ingredients to compensate for the use of another ingredient. I buy the books these people write, or read their blogs; it doesn't confer their skill on me but it gives more formulas to be used to make specific substitutions, such as Molasses for Brown Sugar and Stevia for granulated white sugar.

These books also go into chapter and verse about properties of food compounds such as hygroscopy and hygrophillia. Not exactly a topic of conversation outside of Chemistry Labs, but something you have to know about before you start fooling with proven recipes.

Reply
 
 
Sep 18, 2018 11:21:54   #
Peewee Loc: San Antonio, TX
 
pafret wrote:
Nope! I used to think sugar was sugar, stick in more to make it sweeter or leave some out if you please. Made a lot of crappy cookies following this "common sense" which was dead wrong. I began studying the principles of cookery and discovered that cooking is an Art. Add a little of this, a pinch of that, stir and you have an excellent tasting dish. Anyone could create his own flavor palette, according to his tastes.

Baking however, is a "freakin nightmare". Baking is science, vary the formula even one iota and the result is totally different and most often a failure. Sugar, being a key element in most baking, has enormous effects on breads rising, crumb formation, tenderness and a host of other desirable features. I follow recipes, in baking, to the letter, even to the size of the pan to be used. Those of us who have no talent are condemned to follow what the few geniuses in baking have laid down as the recipe.

That said, there are some gifted few, who can tell with a pinch of dough between finger and thumb that it "needs" more flour, resting time, water or whatever. They can also look at a recipe and make substitutions, sometimes adding additional ingredients to compensate for the use of another ingredient. I buy the books these people write, or read their blogs; it doesn't confer their skill on me but it gives more formulas to be used to make specific substitutions, such as Molasses for Brown Sugar and Stevia for granulated white sugar.

These books also go into chapter and verse about properties of food compounds such as hygroscopy and hygrophillia. Not exactly a topic of conversation outside of Chemistry Labs, but something you have to know about before you start fooling with proven recipes.
Nope! I used to think sugar was sugar, stick in m... (show quote)


If your that smart you know I was teasing. As long as you enjoy doing what you're doing, I'm happy for you. I've only ever wanted to be able to cook scrambled eggs like my grandma. Been trying for forty years and I fail every time. I watched her, took notes, did each step she did and have never been able to make it happen. Must have been the love she put into it. I've gotten close but it was never a match in texture or taste. Her's always looked and tasted exactly the same, maybe it was the pan she used and I never paid attention to the pan. Can't recall if it was cast iron, aluminum, or tin, but her scrambled eggs will always live in my memory and taste buds. Don't know if you ever have eaten Popeye's biscuits (original recipe) but they were just like my grandma's. Use to drive miles out of my way to buy them and then they changed their recipe. One of the few times I've ever written a company and complained.
I have always admired people who know how to cook or bake. I consider them master magicians. Sadly I'm not one of them.

There is this little hole in the wall Mexican place that makes the very best Carne Casada flour tacos with cheese and gravy and homemade sauce. I've asked her for her recipe and got a big fat "NO". Offer her twenty and proceeded to go up to fifty and she never weakened. I drive forty miles to eat just two of them, but always order six to go. I think she is starting to come around, I gave her my phone number and address and asked her to leave me the recipe in her will since she wouldn't be using it after that and she got a kick out of that and said "maybe". Now I just have to outlive her and hope she does, ha.

Reply
Sep 18, 2018 12:53:13   #
pafret Loc: Northeast
 
Peewee wrote:
If your that smart you know I was teasing. As long as you enjoy doing what you're doing, I'm happy for you. I've only ever wanted to be able to cook scrambled eggs like my grandma. Been trying for forty years and I fail every time. I watched her, took notes, did each step she did and have never been able to make it happen. Must have been the love she put into it. I've gotten close but it was never a match in texture or taste. Her's always looked and tasted exactly the same, maybe it was the pan she used and I never paid attention to the pan. Can't recall if it was cast iron, aluminum, or tin, but her scrambled eggs will always live in my memory and taste buds. Don't know if you ever have eaten Popeye's biscuits (original recipe) but they were just like my grandma's. Use to drive miles out of my way to buy them and then they changed their recipe. One of the few times I've ever written a company and complained.
I have always admired people who know how to cook or bake. I consider them master magicians. Sadly I'm not one of them.

There is this little hole in the wall Mexican place that makes the very best Carne Casada flour tacos with cheese and gravy and homemade sauce. I've asked her for her recipe and got a big fat "NO". Offer her twenty and proceeded to go up to fifty and she never weakened. I drive forty miles to eat just two of them, but always order six to go. I think she is starting to come around, I gave her my phone number and address and asked her to leave me the recipe in her will since she wouldn't be using it after that and she got a kick out of that and said "maybe". Now I just have to outlive her and hope she does, ha.
If your that smart you know I was teasing. As long... (show quote)


I figured you were jerking my chain. I tend to be pedantic and you know what they say about most things in life: "Those who can, do and those who can't, teach." Master Magicians is a good way to describe these people and that is what I was trying to say. There is a lot of science involved but it is all trumped by one Master's intuitive grasp of what works.

I have one book in my collection that says recipes are not needed. There are basic ratios of ingredients to be included to achieve a proper mix for virtally all baked goods. The book is Michael Ruhlman’s Ratio: The Simple Codes Behind the Craft of Everyday Cooking.

From the book blurb on Amazon : Michael Ruhlman’s groundbreaking New York Times bestseller takes us to the very “truth” of cooking: it is not about recipes but rather about basic ratios and fundamental techniques that makes all food come together, simply.

Rhulman provides a table of about twenty lines that cover most pastry cooking without a recipe. Of course, there will always be niceties to be added to get an outstanding item but the underlying concept is that the proportions are fixed with respect to each other and no deviation will work. You can look this book up on Amazon and I think it gives a peek at the pages with the table.

Reply
Sep 18, 2018 13:13:30   #
pafret Loc: Northeast
 
Peewee wrote:
If your that smart you know I was teasing. As long as you enjoy doing what you're doing, I'm happy for you. I've only ever wanted to be able to cook scrambled eggs like my grandma. Been trying for forty years and I fail every time. I watched her, took notes, did each step she did and have never been able to make it happen. Must have been the love she put into it. I've gotten close but it was never a match in texture or taste. Her's always looked and tasted exactly the same, maybe it was the pan she used and I never paid attention to the pan. Can't recall if it was cast iron, aluminum, or tin, but her scrambled eggs will always live in my memory and taste buds. Don't know if you ever have eaten Popeye's biscuits (original recipe) but they were just like my grandma's. Use to drive miles out of my way to buy them and then they changed their recipe. One of the few times I've ever written a company and complained.
I have always admired people who know how to cook or bake. I consider them master magicians. Sadly I'm not one of them.

There is this little hole in the wall Mexican place that makes the very best Carne Casada flour tacos with cheese and gravy and homemade sauce. I've asked her for her recipe and got a big fat "NO". Offer her twenty and proceeded to go up to fifty and she never weakened. I drive forty miles to eat just two of them, but always order six to go. I think she is starting to come around, I gave her my phone number and address and asked her to leave me the recipe in her will since she wouldn't be using it after that and she got a kick out of that and said "maybe". Now I just have to outlive her and hope she does, ha.
If your that smart you know I was teasing. As long... (show quote)


I pulled out my Diana Kennedy collection of cookbooks and after searching I realized her stuff is too authentically Mexican and what is wanted here is Tex-Mex cooking.

Accordingly here is a recipe I gleaned from Simply Cooking. See if it fits.

Carne Asada

Grilled Carne Asada! Thinly sliced, grilled beef made with marinated, grilled skirt steak or flank steak. Serve with warm tortillas, avocados, and pico de gallo fresh tomato salsa.

Carne Asada
Photography Credit: Elise Bauer Picture shows slices but this is commonly shredded.

Carne asada is the thinly sliced, grilled beef served so often in tacos and burritos. You can also serve it straight up, with rice and beans on the side. Although almost any cut of beef can be butterflied into thin sheets for the carne asada, typically you make it with either flank steak or skirt steak.

Flank steak is a lean cut and needs to be cooked rare, and thinly cut across the grain to make it tender. Skirt steak is well marbled with fat, and while it still needs to be cut across the grain, it’s inherently more flavorful and tender, and can be cooked more without suffering.

You can make carne asada without a marinade, and just a bit of salt and pepper before grilling, but if you have the time, a good soak in a marinade greatly enhances the flavor.

The marinade we are using here has olive oil, soy sauce, lime juice, vinegar, a little sugar for sweetness to balance the acidity of the lime and vinegar, and lots of minced garlic, jalapeño, and cilantro. Perfect for tacos! Serve it up with tortillas, avocados and salsa.

Prep time: 10 minutes Cook time: 20 minutes Marinating time: 2 hours Yield: Serves 4-6

If you don't have a grill you can use a well-seasoned grill pan or a large cast iron pan on the stove-top. Heat on high to sear and then lower the heat to finish cooking. Make sure to use your stove vent, searing the steak this way can smoke up the kitchen!

If you want, before adding the steak to the marinade, reserve a couple tablespoons of the marinade to drizzle over the finished carne asada to serve.

Ingredients

Steak:

1 1/2 to 2 pounds flank or skirt steak
Olive oil
Kosher salt and freshly ground black pepper

Marinade:

1/3 cup olive oil
1/4 cup soy sauce
2 limes, juiced (about 2 Tbsp)
2 Tbsp cider vinegar
2 Tbsp sugar
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin seed (if have whole, toast and then grind)
4 garlic cloves, minced (4 teaspoons)
1 jalapeño chile pepper, seeded and minced
1/2 bunch fresh cilantro, leaves and stems, finely chopped (great flavor in the stems!), about 1/2 cup

Fixings (optional):

Chopped avocado
Lime wedges
Corn or flour tortillas
Thinly sliced radishes
Thinly sliced lettuce
Pico de gallo salsa

Method

1 Marinate the steak: Whisk to combine the olive oil, soy sauce, lime juice, vinegar, sugar, black pepper, and cumin in a large, non-reactive bowl or baking dish. Stir in the minced garlic, jalapeño, and cilantro.

Place the steak in the marinade and turn over a couple of times to coat thoroughly.

Cover in plastic wrap and refrigerate for 1-4 hours or overnight (if using flank steak marinate at least 3 hours).

2 Preheat grill: Preheat your grill for high direct heat, with part of the grill reserved with fewer coals (or gas flame) for low, indirect heat. You'll know the grill is hot enough when you can hold your hand above the grill grates for no more than one second.

(You can also use a cast iron grill pan on high heat if cooking on the stovetop.)

3 Sear steak on hot side of grill: Remove the steak from the marinade. Lightly brush off most of the bits of cilantro and garlic (do not brush off the oil).

Place on the hot side of the grill. Grill the steak for a few minutes only, until well seared on one side (the browning and the searing makes for great flavor), then turn the steak over and sear on the other side.

4 Move steak to cool side of grill: Once both sides are well seared, move the steak to the cool side of the grill, with any thicker end of the steak nearer to the hot side of the grill.

Test with a meat thermometer into the thickest part of the steak, or use your fingers (see The Finger Test to Check the Doneness of Meat). Pull the meat off the grill at 115°F to 120°F for rare, 125°F medium rare, 140°F for medium. The meat will continue to cook in its residual heat.

Note that lean flank steak is best cooked rare, while skirt steak can be cooked well without losing moisture or flavor because it has more fat marbling.

5 Tent with foil and let rest: Place the steak on a cutting board, tent with foil and let rest for 10 minutes.

6 Slice steak across the grain of the meat: Use a sharp, long bladed knife (a bread knife works great for slicing meat) to cut the meat. Notice the direction of the grain of the meat and cut perpendicular to the grain. Angle your knife so that your slices are wide and thin.


7 (Optional) Serve with grill toasted tortillas: Warm the tortillas (corn or flour) for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable. Alternatively, you can warm tortillas in a microwave: heating just one or two at a time, place tortillas on a paper towel and microwave them for 15 to 20 seconds each on high.


(Optional) Serve with pico de gallo (fresh tomato salsa) and chopped avocados.

I haven't tried this particular recipe but it looks very generic with its citrus and vinegar based marinade, for tough beef,it has common ingredients and no exotics like epazote leaves.

Reply
Sep 18, 2018 13:20:43   #
Peewee Loc: San Antonio, TX
 
pafret wrote:
I figured you were jerking my chain. I tend to be pedantic and you know what they say about most things in life: "Those who can, do and those who can't, teach." Master Magicians is a good way to describe these people and that is what I was trying to say. There is a lot of science involved but it is all trumped by one Master's intuitive grasp of what works.

I have one book in my collection that says recipes are not needed. There are basic ratios of ingredients to be included to achieve a proper mix for virtally all baked goods. The book is Michael Ruhlman’s Ratio: The Simple Codes Behind the Craft of Everyday Cooking.

From the book blurb on Amazon : Michael Ruhlman’s groundbreaking New York Times bestseller takes us to the very “truth” of cooking: it is not about recipes but rather about basic ratios and fundamental techniques that makes all food come together, simply.

Rhulman provides a table of about twenty lines that cover most pastry cooking without a recipe. Of course, there will always be niceties to be added to get an outstanding item but the underlying concept is that the proportions are fixed with respect to each other and no deviation will work. You can look this book up on Amazon and I think it gives a peek at the pages with the table.
I figured you were jerking my chain. I tend to be... (show quote)


Ah, the cooking Golden Ratio. Sounds interesting!


Reply
 
 
Sep 18, 2018 13:54:40   #
Peewee Loc: San Antonio, TX
 
pafret wrote:
I pulled out my Diana Kennedy collection of cookbooks and after searching I realized her stuff is too authentically Mexican and what is wanted here is Tex-Mex cooking.

Accordingly here is a recipe I gleaned from Simply Cooking. See if it fits.

Carne Asada

Grilled Carne Asada! Thinly sliced, grilled beef made with marinated, grilled skirt steak or flank steak. Serve with warm tortillas, avocados, and pico de gallo fresh tomato salsa.

Carne Asada
Photography Credit: Elise Bauer Picture shows slices but this is commonly shredded.

Carne asada is the thinly sliced, grilled beef served so often in tacos and burritos. You can also serve it straight up, with rice and beans on the side. Although almost any cut of beef can be butterflied into thin sheets for the carne asada, typically you make it with either flank steak or skirt steak.

Flank steak is a lean cut and needs to be cooked rare, and thinly cut across the grain to make it tender. Skirt steak is well marbled with fat, and while it still needs to be cut across the grain, it’s inherently more flavorful and tender, and can be cooked more without suffering.

You can make carne asada without a marinade, and just a bit of salt and pepper before grilling, but if you have the time, a good soak in a marinade greatly enhances the flavor.

The marinade we are using here has olive oil, soy sauce, lime juice, vinegar, a little sugar for sweetness to balance the acidity of the lime and vinegar, and lots of minced garlic, jalapeño, and cilantro. Perfect for tacos! Serve it up with tortillas, avocados and salsa.

Prep time: 10 minutes Cook time: 20 minutes Marinating time: 2 hours Yield: Serves 4-6

If you don't have a grill you can use a well-seasoned grill pan or a large cast iron pan on the stove-top. Heat on high to sear and then lower the heat to finish cooking. Make sure to use your stove vent, searing the steak this way can smoke up the kitchen!

If you want, before adding the steak to the marinade, reserve a couple tablespoons of the marinade to drizzle over the finished carne asada to serve.

Ingredients

Steak:

1 1/2 to 2 pounds flank or skirt steak
Olive oil
Kosher salt and freshly ground black pepper

Marinade:

1/3 cup olive oil
1/4 cup soy sauce
2 limes, juiced (about 2 Tbsp)
2 Tbsp cider vinegar
2 Tbsp sugar
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin seed (if have whole, toast and then grind)
4 garlic cloves, minced (4 teaspoons)
1 jalapeño chile pepper, seeded and minced
1/2 bunch fresh cilantro, leaves and stems, finely chopped (great flavor in the stems!), about 1/2 cup

Fixings (optional):

Chopped avocado
Lime wedges
Corn or flour tortillas
Thinly sliced radishes
Thinly sliced lettuce
Pico de gallo salsa

Method

1 Marinate the steak: Whisk to combine the olive oil, soy sauce, lime juice, vinegar, sugar, black pepper, and cumin in a large, non-reactive bowl or baking dish. Stir in the minced garlic, jalapeño, and cilantro.

Place the steak in the marinade and turn over a couple of times to coat thoroughly.

Cover in plastic wrap and refrigerate for 1-4 hours or overnight (if using flank steak marinate at least 3 hours).

2 Preheat grill: Preheat your grill for high direct heat, with part of the grill reserved with fewer coals (or gas flame) for low, indirect heat. You'll know the grill is hot enough when you can hold your hand above the grill grates for no more than one second.

(You can also use a cast iron grill pan on high heat if cooking on the stovetop.)

3 Sear steak on hot side of grill: Remove the steak from the marinade. Lightly brush off most of the bits of cilantro and garlic (do not brush off the oil).

Place on the hot side of the grill. Grill the steak for a few minutes only, until well seared on one side (the browning and the searing makes for great flavor), then turn the steak over and sear on the other side.

4 Move steak to cool side of grill: Once both sides are well seared, move the steak to the cool side of the grill, with any thicker end of the steak nearer to the hot side of the grill.

Test with a meat thermometer into the thickest part of the steak, or use your fingers (see The Finger Test to Check the Doneness of Meat). Pull the meat off the grill at 115°F to 120°F for rare, 125°F medium rare, 140°F for medium. The meat will continue to cook in its residual heat.

Note that lean flank steak is best cooked rare, while skirt steak can be cooked well without losing moisture or flavor because it has more fat marbling.

5 Tent with foil and let rest: Place the steak on a cutting board, tent with foil and let rest for 10 minutes.

6 Slice steak across the grain of the meat: Use a sharp, long bladed knife (a bread knife works great for slicing meat) to cut the meat. Notice the direction of the grain of the meat and cut perpendicular to the grain. Angle your knife so that your slices are wide and thin.


7 (Optional) Serve with grill toasted tortillas: Warm the tortillas (corn or flour) for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable. Alternatively, you can warm tortillas in a microwave: heating just one or two at a time, place tortillas on a paper towel and microwave them for 15 to 20 seconds each on high.


(Optional) Serve with pico de gallo (fresh tomato salsa) and chopped avocados.

I haven't tried this particular recipe but it looks very generic with its citrus and vinegar based marinade, for tough beef,it has common ingredients and no exotics like epazote leaves.
I pulled out my Diana Kennedy collection of cookbo... (show quote)


Thank you! Tex-Mex is what I should have said. That's what I used to eat before I found the hole in the wall place. Her meat is more like a roast cut into chunks, cooked in a delicious gravy made from what taste like brown and tomato gravy mixed together with a little vel-vita cheese melted into it, she puts about four pieces of meat with a bit of the gravy into each flour tortilla, some shredded sharp cheddar cheese on top with her homemade salsa drizzled on top and sliced avocado for a side. Top it off with ice tea or your favorite adult beverage and you have entered into hog heaven. Messy, delicious, and finger licking good. It always makes my mouth happy. By the time I get home I'm ready for a short siesta. Rich food always makes me sleepy.

Reply
Sep 18, 2018 14:10:51   #
pafret Loc: Northeast
 
Peewee wrote:
Thank you! Tex-Mex is what I should have said. That's what I used to eat before I found the hole in the wall place. Her meat is more like a roast cut into chunks, cooked in a delicious gravy made from what taste like brown and tomato gravy mixed together with a little vel-vita cheese melted into it, she puts about four pieces of meat with a bit of the gravy into each flour tortilla, some shredded sharp cheddar cheese on top with her homemade salsa drizzled on top and sliced avocado for a side. Top it off with ice tea or your favorite adult beverage and you have entered into hog heaven. Messy, delicious, and finger licking good. It always makes my mouth happy. By the time I get home I'm ready for a short siesta. Rich food always makes me sleepy.
Thank you! Tex-Mex is what I should have said. Tha... (show quote)


You have a problem getting that recipe. Brown and tomato gravy, as well as personalized salsa is not going to be replicated anywhere. You rhapsodize about this taco he same way I do about Philly Steak Sandwiches. When I lived in the Philly area there were many nights when around midnight I would hear the plaintiff call of a lonely steak sandwich. Nothing would do other than to get dressed, jump in the car and go search the little fellow out.

Reply
Sep 18, 2018 14:33:53   #
Peewee Loc: San Antonio, TX
 
pafret wrote:
You have a problem getting that recipe. Brown and tomato gravy, as well as personalized salsa is not going to be replicated anywhere. You rhapsodize about this taco he same way I do about Philly Steak Sandwiches. When I lived in the Philly area there were many nights when around midnight I would hear the plaintiff call of a lonely steak sandwich. Nothing would do other than to get dressed, jump in the car and go search the little fellow out.


I know, alas and alack, I know. Don't get me started on Po-Boys, Submarines, and Heros sandwiches and White Castle or Krystal sliders. It'll make me cry. I'm a simple man but some foods have my number on speed dial It's a subsonic vibration like elephants use to communicate over a great distance.

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