May 25, 2011: Beef Fajitas Recipe

When it comes to grilling meat for fajitas you have a couple options. Number one is to use a large hunk of meat, such as a skirt steak, and place the whole thing on a grill to cook. The other option is to use meat that is already cut up, such as the butcher’s package of “stir fry meat”, which is usually quite reasonably priced.

When I made this recipe I used the latter, and cooked them quickly on the cast iron griddle on the side burner of my propane grill. It doesn’t really matter which method you use (although it’s easier to get rare meat when you use the whole piece), in either instance the idea is to cook the meat very quickly, just searing the outside surfaces. If you do opt for pre-sliced beef, be sure to use a cast iron griddle or skillet over high heat.

Beef Fajitas

Marinade:
1 cup tequila
Juice of one lime
1 T. kosher salt
1 t. dried or 1 T. fresh cilantro
2 cloves garlic, crushed or 1 T. freeze dried garlic
2 T. vegetable oil
1 pound beef (cheap, tough cuts such as sirloin, skirt steak, etc. are perfect)

Combine all ingredients through the oil; add the beef (either as a whole slab or cut into strips as discussed above). Marinate in the refrigerator for several hours or overnight, turning the meat occasionally.

4 soft taco sized flour tortillas, warmed in the microwave for half a minute
1 white or yellow onion
1 bell pepper, optional
1 cup shredded Colby Jack cheese
Nacho jalapeno slices
Sliced black olives
Salsa
Sour cream
Avocadoes, thinly sliced (or prepared guacamole)

Thinly slice the onion and bell pepper and sauté in olive oil just until soft. Set aside. Assemble remaining ingredients in bowls for diners to make their own burritos.

Cook the meat on a hot grill or griddle for 1 to 2 minutes per side for medium rare. Remove from heat and tent with a sheet of aluminum foil to keep warm until ready to eat; it will continue to cook. If you cooked a large piece of meat, slice it thinly after letting it rest under the foil for about 5 minutes.

Beef fajitas served with a simple salad with Chipotle Garlic Ranch dressing and Spanish rice

To assemble, take a flour tortilla and spread with shredded cheese, top with fajita meat, sautéed onions and peppers and additional ingredients as desired. Roll up and enjoy!

February 11, 2011: Beef Stew for a Cold Night’s Meal

There are few meals better on a bitterly cold winter’s night than a good, hearty stew. I’ve spent some time perfecting my recipe, making a thick and rich stew that’s more than enough to fill up my hungry husband.

The beauty of making stew is that it costs very little and goes a long way. You can use the cheapest cuts of meat (not just packages labeled “stew meat”, nearly any tough cut is perfect for the low, slow cooking method).

This recipe is best made in a crock pot (adjustable temperature crock pots with very low to very high settings work best) but you could also use a Dutch oven and roast it in a low temp oven.

Beef Stew

2 T. vegetable oil
½ - 1 pound beef cut into medium-sized chunks
Salt and pepper
¼ cup flour
½ white or yellow onion, cut into medium dice
1 large carrot or 5 baby carrots, peeled and thickly sliced
1 large or 2 small ribs celery, leafy greens included, thickly sliced
1 package dry onion soup mix
2 – 2 ½ cups water
2 averaged-sized russet potatoes, peeled and cut into medium-sized chunks
1 T. butter, softened
1 T. flour

Take a crock pot and turn it up to high heat. Add the oil and let it get warm.

Sprinkle the beef chunks with salt and pepper. Toss them in the flour, then add the meat to the heated oil in the crock pot. Lightly brown the meat, for about 15 minutes, if your crock pot is able to reach a high enough heat. If you are pressed for time or using a crock pot with only low heat settings, brown the meat in a saucepan and then add to the crock pot. Tip: The former method saves you from cleaning an extra pan.

Add the onion, carrot, and celery to the meat mixture, stirring to coat. Add the package of dry soup mix and the water, stir to mix (the measurement is approximate; add enough water to cover all the ingredients plus about an inch). Toss in the cubed potatoes. Cover and cook on medium-low for about 6 hours.

Fifteen minutes before serving, mix together the softened butter and flour to form a roux. Turn the crock pot on high and stir in the roux. Let cook for another 15 minutes, until the stew thickens. Serve with French bread, rolls, or biscuits.

Tip: Use any vegetables you have on hand for this stew: leftover corn, green beans, cauliflower, mushrooms, etc.