Marinated Skirt Steak Tacos

 

Marinated Skirt Steak Tacos

Most of the time, when I make tacos, I use the go-to recipe my mom used, ground beef. She would use a packet of Lowry's taco seasoning (not an ad) or some other packet, but I love making my own taco seasoning. The other night, however, I wanted to make tacos that would be remembered for generations. I think I did that. (I also know that we ALL have taco recipes with myriad fillings that are what I call "repeat offenders" because they are That fantastic). I hope you share your recipes with your family and friends. Share them with me, too!!!

Let's get to it, shall we?

Ingredients

2 - 3 Skirt steaks

1 onion, halved and sliced into crescents

1 bunch fresh cilantro, chopped

2 fresh limes, zested and juice (or store bought juice)

3 tablespoons white wine vinegar

1/2 - 2/3 cup vegetable oil

1/2 cup water

My Mexican Spices

2 rounded tablespoons Smoked Paprika

1 teaspoon+ Chipotle or your favorite chile powder

1 rounded teaspoon granulated garlic, or powder

1 rounded tablespoon ground Cumin

2 tablespoons dried or fresh oregano

1 rounded tablespoon dried or fresh thyme

salt and pepper

I marinate meats from 30 minutes to 3-4 hours. Add all of the Mexican spices to a small bowl. To a large bowl or baking pan, add the wet ingredients and half of the Mexican spices and whisk till thoroughly incorporated. Be sure to add a hefty pinch of fresh cilantro to the pan or bowl.  Place the skirt steaks into the marinade. I often slice the steaks in half length-wise and in half width-wise to make sure they all get soaked in the marinade. Science Lesson for the day:  the vinegar and lime juice will help begin to break down the connective tissues in the steaks which will make the meat tender. The longer you marinate the meat, the softer the steak. 

Marinating in a glass pan. Marinate the steaks in the refrigerator if you will be soaking them for more than thirty minutes or an hour. 

In the meantime, prep the onions and get your skillet or grill ready. I sure to do love these from the grill, but they are delicious coming from a hot flat top or skillet, as well. 

After you have marinated the skirt steaks as long as you can, remove the bowl or pan, and allow it to come to room temperature. The meat will seize up in the hot skillet or grill if you throw them on cold, so please plan  accordingly. 

When the meat is coming to room temperature, lightly spray the skillet or flat top with vegetable oil and turn the heat to high. Add a piece of garlic or onion to the skillet and when it begins to sizzle, it's ready for the skirt steak. 

The following photos are from two separate meals this last week using marinated skirt steak. One is tacos and one is Steak Nachos. The marinade recipe is exactly the same for both. The cooking is slightly different, as I do not fully cook the steak for nachos as the oven will finish off the cooking for me.  I do fully cook to medium-rare for tacos. 

Get a good sear on the steaks, making sure Not to turn until they release by themselves. They'll have a great caramelization on them!

Let the steaks rest several minutes before slicing them at a bias.  Take a taste test from the end, which, to me, is The Best part! You should be able to taste Everything!

In the same skillet or grill (indoor or outdoor), throw the onions on over high heat. Let the onions begin to soften and turn that brilliant caramel color, which releases the most amazing sweet and smoky flavors! Don't let them burn too much, but some is extra flavors!

When everything has finished, the steak rested and sliced, the tortillas warmed (or not) and plated, add your favorite cheese, the steak, onion and fresh cilantro. No need for salsa or hot sauce with these, but hey, you do you, Boo! 👻

Okay, I added some salsa verde Cholula to my tacos.  I love it so much! (Not an ad).  

To use skirt steak for nachos, please check out the following photo essay!  Thank You!

Preheat the oven to 400-degrees. 

Please follow the spices, marinade and cooking directions for the skirt steaks. Except....I do not fully cook the steak. I sear it until fairly rare and let the oven finish off the cooking process. Allow the steaks to rest on a cutting board several minutes before slicing at a bias. 

Place foil over a cookie baking pan and spread tortilla chips all over the foil. Add generous amounts of cheese atop the chips.  Place the steak slices all over the cheese. Add diced onion and cilantro over the steak and cheese, if you wish. I do! 😁

Sprinkle more cheese atop the steak and herbs, along with the remaining spice blend (remember, we added half of it to the marinade). 

Bake for up to 18 minutes, or until the cheese has fully melted. Let your nose be your guide. You'll know when that unburnt but fully melted cheese and cooked steak aroma wafts out of the oven when you open it!

There is no elegant way to plate nachos. You must garnish it with whatever you wish (I used fresh cilantro), but you can add radish, fresh oregano, thyme, sour cream, pico de gallo, or whatever salsa you wish!  Make these recipes your own!  Cooking is a delight in which the cook shares Love. 

Now, with that, Go Cook For Someone You Love!❤

As always, I Thank You for your visit and your time.  I am Always tremendously grateful for you. Please say Hi, either here (I know, it's a it's a bit difficult here) or on Facebook or X/Twitter, or Threads. I'm almost everywhere.  Almost. 

~Martin

In-House Cook

Me, blogging today.  Hi! ✌❤✌

Lemon Chicken and Garlic Spaghetti

 

Lemon Chicken and Garlic Spaghetti

I must apologize because, I knew I was going to blog this recipe but I got caught up in the joy of cooking this and totally forgot to take ingredients and process photos. I have three photos in all.  This recipe is so simple, however, that the three ought to suffice. Let's get to it, shall we?

Ingredients

1 lemon, zest and juice

1 package chicken boneless/skinless chicken thighs, sliced into strips

1 package diced pancetta

6 scallions, sliced at a bias; separate white from greens

3 tablespoons dried Italian seasoning, separated

1 pound spaghetti pasta, or, your favorite pasta

1/4 cup grated parmigiano-reggiano 

8 cloves garlic, gently crushed and sliced into discs, 4 + 4 (two halves)

6 -8 leaves fresh basil, torn or sliced julienne

salt and pepper

4 tabs butter

6 + 2 tablespoons evoo

1 good splash your favorite white wine

The prep work for this no-sauce downright flavor-FULL pasta dish is the hard part.  Once that is done, the rest is pure fun.  The aromas are unforgettable. First, unpackage the pancetta and set aside. Zest and juice the lemon in a medium to large bowl. On a cutting board, cut the scallions, separating the thin white root end from the greens. Place the white part of the scallions in with the pancetta. Gently smash the garlic and slice the cloves into discs and place half in the pancetta container with the scallion white root ends. Set aside the other half.  Next, tear or cut the fresh basil and set aside. Now cut the 4-to-6 chicken thighs into thin strips and set aside. Remove the cutting board for washing. Whew! The hard part is done. Easy, right?  I knew you'd see it my way. 😁

Now, add the six tablespoons of evoo to the lemon zest and juice. Add one rounded tablespoon of dried Italian seasoning to the same bowl. Add the splash of wine and half of the garlic discs. Add one-third of the scallion greens, a pinch (whatever that is to you 😉) of salt and pepper and stir with a whisk or fork vigorously. Now add the chicken strip bits and let sit for at least thirty minutes to marinate. *If you have time, longer, up to four hours, would be awesome!  If not, let's go!

Bring four or five quarts of water to a boil. Add a half handful of salt to the water and stir. It's the only time you have to season the pasta, itself. 

In a high-sided skillet over medium-high heat, add two tablespoons (drizzle twice around the skillet) of extra virgin olive oil (evoo) and two tabs of butter. Add the pancetta and garlic and stir to mix the ingredients up well. Now would be a good time to properly get your dry ingredients set up. 

By now the water in the pot should be boiling and the salt added and stirred. Add the pasta and stir every couple of minutes to keep it from sticking to the bottom.  After about ten minutes, taste test to determine when the pasta should be done. 

Just as the garlic begins to turn golden, add the white root ends of the scallions and stir well. Smell that garlic and butter aroma?  Nothing much in the world is better than that, am I right?  You could add a pinch of pepper, if you like, but the pancetta is adding salty flavor to the mix. Using a wooden spoon, move the mix to the perimeter of the skillet. Add the entire bowl with the chicken and marinade to the skillet over high heat now.  Saute about five minutes, stirring the marinated chicken to cook evenly. After about six minutes, stir to incorporate all of the ingredients and simmer over medium heat to reduce the non-oil liquid in the marinade. Watch to make sure the ingredients are not sticking to the skillet. The liquids will reduce quickly!

I added some red and green slivered peppers to the dish, which were leftovers from fajitas. You can add whatever you want.  It's your recipe now!

It's also time to add the second tablespoon of dried Italian seasoning. 

I had to steal this photo from my previous blog post, but the same application applies to this dish. When the pasta is cooked al dente, just about done, add the pasta, using a utensil, to the skillet with the chicken and aromatics. Also, add the remaining butter to the pasta. Save a quarter or half of a cup of salty starchy pasta water and add it to the skillet over medium-high heat. Finally, add the third tablespoon of dried Italian seasoning and scallions to the pasta and chicken. Toss to incorporate all of the ingredients.  This may take several minutes, whether you use tongs or another pasta tossing utensil. Make sure the butter and pancetta, garlic and chicken mixes with the mob of pasta thoroughly.  

This is going to be soooo good!

To plate, add to a large bowl or to a plate with a rim. Garnish with the fresh basil and remaining scallion greens. Get fancy if you like!  I am still learning how to fancy-plate pasta.  I'll get there. 😃

Now, Go Cook For Someone You Love!  Pasta is food for the soul and love.  Go!  Shoo!  Cook!

As always, I am so grateful for your visit and time. I appreciate all of you!

~Martin

In-House Cook

Spaghetti with Spicy Sopresatta and Pomodoro

Spaghetti with Spicy Sopresatta and Pomodoro

I love cooking with fresh ingredients, as many as possible, particularly for dinner. Italian pastas and additional dishes practically demand the use of fresh herbs, aromatics (onion and garlic, for example), and tomatoes. Real life, however, sees us being more pragmatic and buy cans of San Marzano tomatoes, tomato paste and the like to use for some meal down the calendar road. I dream of having a space for gardens loaded with my favorite kitchen herbs, aromatics and flowers to keep out pests and to add color and beauty to my plates. Maybe some day. 😁

In the meantime, let's get to my comforty Spaghetti with Spicy Sopresatta and fresh Pomodoro sauce.  It's beyond simple, easy and the key is to have the ingredients prepped ahead of time. Let's get to it, shall we?

Ingredients

1 box of spaghetti, about one pound

4 - 6 cloves garlic, sliced into discs

6 - 10 slices of Sopresattas salami, diced

1/2 large onion or 1 medium onion, sliced into crescents and halved

one bunch (one hand full) of fresh basil, julienne cut

3 rounded tablespoons dried Italian seasoning

3 tablespoons tomato paste (I use Cento in a tube)

salt and pepper + half palm full salt for pasta water

1 level teaspoon crushed dried red pepper flakes

1/4 cup grated Parmigiano-Reggiano or Pecorino Romano

3 tablespoons of Extra Virgin Olive Oil (evoo)

3 tabs butter

I found that preparation ahead of time made the cooking time much easier and enjoyable. Prepping ahead of time is not mandatory, it's just an idea that I am adding to my routines, and I feel good that my attention is not deterred by having forgotten a spice or having not cut something up. Try it, you will feel the same way. 

I prepped the Sopresatta, onion and garlic first and placed them in a bowl in the refrigerator till I needed to use them. 

Tomato Medley all ready to make the sweet pasta sauce!

I placed all of the seasonings in a bowl ahead of time. 

I started boiling the water from the start so it'd be at a roiling boil for me to liberally salt with that half palm full of salt when it was time to add the pasta. 

Add three tablespoons or round the skillet of evoo over medium-high heat.  When the oil begins to ripple, in about two minutes, add the bowl with the onion, garlic and sopresatta.  Add a pinch of salt and pepper and stir to combine these aromatic ingredients. 

In about three minutes, the onions should becoming soft and some may be starting to caramelize.  Add the bowl (two pints) of grape or cherry tomato medley. Use a wooden spoon to incorporate the ingredients well. 

Add the pasta to the boiling salted water. Boil for about twelve minutes. 

Add two or three squeezes of tomato paste in a tube, or, three tablespoons from a can. 

Add one third of the seasonings. Add a splash of wine if you have some on hand. I used Prosecco.  Shhh!😁 This will help the tomatoes to pop and release their sweet and tart goodness!  Cover the skillet part-way and reduce the heat to medium. Simmer about five minutes. Afterward, take a potato masher and smash the remaining tomatoes which have not yet popped.  Most will have popped by now. Afterward, add another tablespoon of the dried seasonings. Stir to spread the seasoning evenly. 

By the time the pasta is ready, the pomodoro (tomato) sauce ought to be ready for the pasta. Use a mug to save half a cup of the starchy, salty pasta water. Using a pair of tongs, a pronged utensil (like my black plastic utensil, above) or simply strain the pasta in a colander, saving a half cup of the water, immediately add the butter tabs and the pasta to the skillet.  Use tongs to toss the pasta with the pomodoro sauce. Do this several times to fully incorporate the pasta with the sauce. This could take several minutes, but it is not difficult work. 

Be sure to add the fresh basil. The aroma will knock your socks off.  Dried basil is perfectly fine, if you cannot get fresh basil. 

Thoroughly combine the pasta with the sauce.  Be sure to add the last third of the dried seasoning. When the butter catches it, the taste is extraordinary!

Plate and add the grated cheeses to add one last amazing flavor. 

Now, Go Cook This For Someone You Love!!!

As always, friends, I am so grateful for your visit and time. I appreciate all of you, Old friends, new friends and those working on it. 😄

~Martin 

In-House Cook

 

Large Shell Pasta in Pomodoro Sauce

 

Large Shell Pasta in Pomodoro Sauce

Tired of canned sauces on pasta nights?  I get tired of them, too, but the convenience they provide cannot be argued. But that's not what I'm talking about today. WE are going to make Salsa Pomodoro, Tomato Sauce from scratch.  We all need a fresh sauce that is easy to make, full of flavors that fill our kitchen with love and aromas from the olde world. Let's get to it, shall we?

Ingredients

2 pints cherry or grape tomatoes 

or...6 Roma Tomatoes or...rip red tomatoes on the vine

1 onion, finely chopped

4 - 6 cloves garlic, finely chopped or grated

*You can roast a half head of garlic and squeeze it all out; the garlic sweetens when roasted. Delicioso!

1 - 2 rounded tablespoons of dried Italian Seasoning

1 tablespoon dried oregano

1 tablespoon dried thyme

Salt and pepper

1 tablespoon tomato paste (I love Cento tubes)

1/2 teaspoon dried red pepper flakes

drizzles of Extra Virgin Olive Oil

1 pound of your favorite meat/meats

To start.....

Add about four tablespoons or four rounds of EVOO to  a high-sided skillet over medium-heat. Meanwhile, add 6 quarts to a pot over high heat. 

When the evoo begins to ripple, it's ready for use.  Add the ground meat and begin breaking it up and allowing it to begin to form a crust. This may take about seven minutes. Add salt and pepper, the first layer of seasoning. 

When the water in the pot begins to boil vigorously, add a half a palm full of salt. It's the only time you get to season the pasta, and the big shells need that extra flavor as they are pretty thick once they've fully cooked. Add the large shells and boil for 12 - 16  minutes; they are large, are thick to start and will get thicker as they boil. Stir every couple of minutes to prevent shells from sticking to the bottom of the pot. 

When the meat has browned for about seven minutes, is all separated, add the onions, garlic and tomatoes to the skillet.  No need to cut them, unless you are using Roma or Vine tomatoes. Cut the Roma or vine tomatoes into small cubes and add to the skillet. That is a lot of work, which is why I most often use cherry or grape tomatoes. I like to the use the medleys with different colors and sizes.  

When the tomatoes are in the skillet, add the tomato paste and the dried seasonings.  Use a wooden spoon to thoroughly incorporate the seasonings and paste. Taste at this point.  If you think the sauce needs more salt and/or pepper, add a little at a time. It's easier to add more than to wonder what to do should it be too salty. If you think it needs more dried seasoning, add a teaspoon at a time.  The same methodology applies. Use the wooden spoon to pop any of the tomatoes that are being stubborn. It's really kind of fun to squish them till they pop. Do you have aggressions? Pop the tomatoes as they soften into a delicious, natural sauce!

Finally, when the shells are fully cooked, add them to the skillet with a cup of the starchy, salty pasta water over medium-high heat.  Stir carefully but vigorously to incorporate the shells into the sauce. They are experts at catching the thick and chunky meats and the veg. They will also absorb some of the amazingly delicious flavors and add another layer of Italian delight to the dish. 

I know that we most often use the smaller shells in a sauce like this, but I had most of a box of larger shells, so I used them and it turned out perfect.  In addition, this meal will feed up to six hungry appetites! The large shells go a long way!  I served this in a bowl with grated Parmigiano Reggiano and fresh oregano leaves. 

Sorry, I do not have a photo of that. I was Bramoso! 

As Always, Thank You for your visit and your time! I am so grateful for each of you for sticking with me and visiting my humble little blog.  It means so much to me!

Now, go cook for someone you love! Mangia Mangia!

~ Martin

In-House Cook

Upside Down Beef Quesadilla

 

Upside Down Beef Quesadilla

There are days when "the usual" just will not do. Why not turn a regular ground beef taco into a classy quesadilla? It'll take a skillet, a wide sturdy spatula and lots and lots of cheese. You up for it?  Let's do this. 

Ingredients

1 pound lean ground beef

1 pound ground chuck 

2 fire roasted green chiles, dices (ok, just get a can)

1 white or yellow onion, finely chopped

1 handful shredded cheese per quesadilla

drizzles of vegetable or grape seed oil 

4 - 6 sturdy tortillas

Vegetable spray

salt and pepper

Chipotle chile powder or crushed red pepper flakes

This is a prep-easy meal. The hardest part of it all is chopping the onions and the fire roasted green chiles, if you go that route, for which I'd recommend Anaheim green chiles. *You would want to spray the long, green chiles gently with vegetable spray after washing, and roast them over an open flame if you have a gas stovetop. If not, roast on baking pan at 400-degrees for 18 minutes, 9 minutes per side.  Place the chiles in a bag (paper or plastic) for twenty to thirty minutes to allow the chiles to sweat and cool. Then, using your hand or a paper towel, wipe the burnt skin off of each chile.  Cut a T at the seed stem, clean out the seeds, and then dice. It's fun if you have the time and need to take your mind off of issues, but buying a can saves a lot of work and time. Your choice, and both are solid decisions. 

Keep the oven heating at 400-degrees!

In a large bowl, add the ground beef, the onion, green chiles and dried ingredients. Using your hands, your best kitchen tools, thoroughly incorporate the ingredients into the beef without over-mixing it. Pat the beef mixture down a bit and using the little finger side of your hand, score the beef into four equal parts. *Therefore, two pounds will make four quesadillas, six, if you use the beef sparingly. 🤨🤨🤨

Now, lay out a tortilla. Use your hand to scoop out one quarter of ground beef and spread over the tortilla as close the inner perimeter of the tortilla as possible, as shown below. Next, place the tortilla beef side down in a skillet over high heat that's been sprayed with vegetable spray and drizzled with oil.  You do not want this to stick! It's a mess if you do not really oil the skillet up. Fry the beef-tortilla until the beef releases.  Using a large flat spatula or two, flip the tortilla beef side up. This could take five or six minutes. 

Cook the beef five or six minutes.  It's a thin layer of beef, so it will not take long for the beef to release from the bottom of the skillet. The aroma (see that steam?) is going to smell incredible!

Next, place a good handful of cheese atop the beef and spread it around. Place the beefy tortilla on a foil lined, vegetable spray prepped baking sheet or pan. Place the tortilla (or two) into the preheated oven. The cheese will melt within about three-to-four minutes. Let it get a solid melt going. Remove the quesadillas (they are now, anyway) and add any additional quesadilla fillings, such as pickled jalapenos and chunky salsa, and then fold it in half.  Use a pizza cutter to cut into three triangular pieces. 

Two quesadillas on the baking sheet. Oh my goodness!

Now serve these up and have a great meal!  I love these, personally. So easy to make, filling, and above all, variable and ultimately DEEElicious!!!!

As Always, friends, Thank You for your time and visit to my humble site. I appreciate you very much!  Now, Go Cook For Someone You Love!❤❤

~Martin

In-House Cook

How about serving Fruity Sangria with your upside down quesadillas, eh???  I used apples, blood oranges, grapefruit and blackberries, prosecco, grapefruit juice and 7-Up.  Easy!!!!  Delicious!!!