carne asada tacos made from skirt steak with chimichurri and diced tomatoes and onions
Tired of the typical ground beef or shredded beef Tacos? How about something different – Carne Asada.
- If Skirt Steak is too expensive, use Flap Steak.
- Don’t marinate for more than an hour as the acid from the lime can start “cooking” the meat. Needless to say, this dish can be ready in less than 1 hour depending on how long you marinate.
- Corn tortillas are what tacos are traditionally served with but if you prefer flour, go for it.
- Be creative with other fillings you use. Don’t limit yourself with tomatoes and cheese. Radish adds a great flavor to these tacos. I love some chimichurri with my steak tacos.
- This recipe is good for up to 20 tacos, just depending on how much you use for filling.
- 1 small onion quartered
- 1 bunch cilantro chopped with no stems
- 1 1/2 Tbsp fresh lime juice, about 2 limes
- 1 Tbsp Adobo seasoning
- 3 Tbsp canola oil
- 2 lbs skirt steak
- 20 corn tortillas
Combine first 5 ingredients in a food processor and puree to create a marinade. Marinate steak in the refrigerator for 30 minutes to up to 1 hour. Pre-heat grill to medium. Grill each side for 6 minutes, flipping every 3 minutes to prevent charring. Remove from grill and let steak sit under a tent cover for 10 minutes before slicing. Serve on individual tortillas.
Posted by The Home Cook on October 28, 2012
chicken adobo – a classic filipino dish with rich and creamy coconut milk
A family favorite in my house so I always make a lot more than 1 serving for each.
- I like to use chicken drumettes so that I can also serve it as an appetizer.
- Thoroughly clean and rinse the drumettes. Pat dry with a paper towel.
- You can find coconut milk in the International Foods section of grocery stores. Usually it is with the Mexican food ingredients.
- Lite soy sauce means less sodium. Don’t confuse it with Light soy sauce.
- This dish is best served with steamed rice.
Approximate prep and cook time: under 1 hour
Serves: up to 8 (as a main course with side dishes)
- 3 lbs chicken drumettes
- 1/4 cup cooking oil (vegetable or canola)
- 4 garlic cloves, peeled and pressed
- 4 thin slices of ginger root
- 1 onion, chopped (maybe some extra to garnish with)
- 3 bay leaves
- 1/4 cup white vinegar
- 1/2 cup lite soy sauce
- 1 13-0z can of coconut milk
In a large dutch oven or deep skillet, heat oil over medium high heat. Season chicken with salt and pepper. Carefully add chicken to hot oil and cook for 10 minutes, stirring occasionally. Stir in garlic, ginger root, onion and bay leaves. Slowly add vinegar and soy sauce. Bring to a boil. Cover and simmer on low for 30 minutes, stirring every 10 minutes. Slowly stir in coconut milk. Simmer uncovered for 15 minutes. Remove from heat and serve with your favorite side dishes while still warm. Garnish with chopped onion if desired.
Posted by The Home Cook on August 3, 2012
First off I would like to thank you for your support and readership of this site. It means a lot to me that there are people out there who would support a stranger like me in my endeavors. Since I started this site, much have happened. My cooking class offerings have taken off at the various libraries. What started as an offering of 1 cooking class a month have turned into other cooking classes at other local libraries. It has been such a blessing so if you are in the Tampa area, check out my cooking classes through the Hillsborough County Public Library.
Secondly, I recently celebrated my 1 year anniversary of cooking classes. Aside from cooking classes, I finally decided to take my photography to the next level. I’m available for photo shoots of not only food but also people. I do love landscape photography and have been experimenting with HDR photography. I’ll keep y’all posted on this endeavor. It’s been a great year!
samples of my work
a photo of the beautiful city of Bern, Switzerland
my daughter’s sophomore pictures – she doesn’t like the ones they take at school
my son’s junior photo – he too does not like the ones from the school. he wanted something gritty and screamed “rock star!” I think we were able to capture that with this picture
Lastly, I was recently contacted by Gooseberry Patch that my recipe for Slow Cooked Chicken in Papaya and Tomato Sauce will be featured in their slow cooker recipe book that comes out in January 2013. I am so ecstatic and this is such a wonderful opportunity that hopefully will open up other doors.
Again, thank you for your support and continued readership!
Posted by The Home Cook on July 14, 2012