Posts Tagged ‘cumin’
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The word Chimichurri reminds me so much of Chim-Chim Cher-ee that I can’t help but get the song stuck in my head. I would change the words a bit though, “Good luck will rub off when I barbecue you, or blow me a kiss (smoke), and that’s lucky, too.” Chimichurri is a sauce for grilled meats that originated in Argentina. It is made from finely chopped parsley, minced garlic, olive oil, oregano, and white or red vinegar. It also makes a fine marinade for flap steak on the grill. Here’s the real words:
Chim chim cher-oo!
Good luck will rub off when
I shake ‘ands with you
Or blow me a kiss
And that’s lucky too
Chim-Chim Cher-ee from “Mary Poppins”, composed by Robert B. Sherman and Richard M. Sherman
The best meat for this is flap steak, because it is thin, meaty and marinades beautifully. It should be cooked on the grill on high heat, directly over the coals. Let it rest for a few minutes before chopping it up. Flap steak is available in most supermarkets.
Usually, I heat tortillas on the stove top, and I thought to myself, why not just put them on the grill? You know what, they were nice and soft, and fantastic!
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Well, our Weber is going South of the Border tonight, and I’m making Barbecued Mexican Shrimp Stuffed Red Snapper Packets with Roasted Red Peppers, Avocado and tortillas.
I’ve really been into grilling for the past few days, Barbecued Asian Pork Chops, Barbecued Fillet Mignon with Blue Cheese Crumbles, and last night I barbecued a chicken. Tonight is Friday, so no meat. But I did have some red snapper in the freezer, and some cooked shrimp as well. I thought I could stuff the snapper with the shrimp, and as I was chopping it up, it occurred to me if I added spices and cabbage, it could become South of the Border.
Sometimes, on a cold day that looks like it might rain, you have to have chili. Usually, I make a big pot of it, and it cooks a long time to let the beans get nice and soft. Sometimes, you just don’t have that kind of time, but you don’t want something that came out of a can.
I don’t buy the Chili mix in the bag. I make my own, and you should, too. It’s very simple, and better because you can control the heat and you know what’s in it. Basically, it’s a mixture of chilies, cumin and a little salt.
If you live in California, you probably have access to fresh Anaheim chilies, if you live in New Mexico, you have the New Mexico chili which is a bit hotter than the Anaheim. Both chilies have thick skin, so they should be charred before use. When making my chili, I charred two nice big red bells peppers as well.
How to Char Chilies
Charring chilies is very simple. You need four things, the chilies themselves, a gas stove top, long tongs and a plastic bag (the one the chilies came in is fine). Put the gas flame up as high as it will go, and just lay the chili on the burner. Use the tongs to turn the chilies as they char. When most of the skin has been charred, put the chili in the plastic bag, close it, and let the chili steam in the bag. When the chili is cool enough to handle, remove the charred skin under running water. Not only is this a great way to skin a chili pepper, it also give the chili a nice roasted flavor. Of course, if you want really smoky flavor, do it on the Weber!
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This afternoon when I was at the local store, I had a taste for Mexican food. I already had frozen taquitos in my freezer (I’m too lazy to make them myself), so all I needed was avocado. Well, surprise, surprise my little store didn’t have any, so I decided to make the white sauce similar to the fish taco white sauce at Rubio’s.
I also had some cabbage in the refrigerator. I love cabbage and it’s very good with Mexican food. I picked up a can of black beans so I could make the same black bean dip I used for my Black Bean Tacos.
I received a Blue Ribbon for Roast Pork with Balsamic Mustard Rub!
Well, what to you know about that! Spane got the mail today, and he said I had mail, and handed me a padded package. I didn’t think it was for me, I hadn’t ordered anything.
So, I tore the envelope open, and inside was a Blue Ribbon and a certificate from Just A Pinch, where I had submitted my recipe for Pork Roast with Balsamic Mustard Rub. I was stunned, to say the least, and then I visited their site, and this is what their Test Kitchen had to say:
The seasoning in this recipe is a perfect blend. Spicy and flavorful, hearty and super satisfying… Enjoy!
Just A Pinch!
Well, thank you so much Just a Pinch, specifically Janet Tharp, the head tester, chief cook and bottle washer!
I have to highly recommend this site as not only are they hosting one of my recipes, there are literally hundreds of fabulous recipes available. This is place I bookmarked and visit often.
I have also joined a few discussion groups at Just a Pinch, and would like to visit other food bloggers who are members of Just a Pinch. I would like to share their recipes here as well, with permission, of course.
Good cooking to all!
Recipe: Pork Loin with Balsamic Mustard Rub
- 1 pork loin roast
- 1/4 cup Balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon Zatarains or other Creole mustard
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon cumin
- 1/2 teaspoon thyme
- Mix all the ingredients together and rub this on the roast, coating it well. Let it sit in the refrigerator for at least a half an hour before putting it on the grill.
- When putting it on the grill, put it on direct heat, and rotate to seal all the sides, about five minutes, then cook the rest of the time in indirect heat, covered until the roast reaches 165 degrees, about 20 minutes.
If you are going to be doing this indoors, then heat an iron skillet on the stove top, brown all sides of the roast, then put in the oven for the rest of time, about 20 minutes.
Culinary tradition: Creole
Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.
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- Birthday Grapefruit Cake
- Spinach Balls
- Ham Rolls
- Big Five Pepper Chili for the Nesco
- Sweet Corn Muffins
Spane’s birthday is tomorrow, November 21, 2010. He is going to be 7 years old! So, like every birthday there is the preparation for the party. This year will be the first one where he gave out invitations.
Originally, we were going to have the party at Carr Park, but since it is supposed to rain, Amber volunteered to host the party at her house. That meant sending out notices to everyone to let them know about the change of venue. I hope everyone will make it.