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matt g 05-11-2009 07:02 PM

favorite summertime recipies
 
I just did carne asada last night.

My recipe:

2 pounds flank or skirt steak
8 Jalapenos finely diced
1 Sereno chili finely diced
1/2 head garlic crushed
2 tsp. crushed freshly roasted cumin seeds
1 handful cilantro, stems work the best for marniades
3 tsp sea salt
3 tsp freshly ground black pepper
juice of 4 limes
enough Coke to cover the meat (about 3 cans)

Throw everything into a glass casserole dish and let sit, refrigerated, for as long as possible, at least 24 hours.

Grill meat over high heat, using mesquite lump charcoal.

Serve with grilled jalapenos, tortillas and Mexican rice. Serves 2 to 3 (I'm still trying to perfect my Mexican rice recipe. I'll post it up once I get it fingered out.)

Enjoy with a pitcher of margaritas.

Margaritas (per serving):

3 oz premium tequilla (I prefer Sauza silver or Patron silver)
1 oz Grand Marnier
juice of 2 limes

shake with ice and serve over ice in low ball glasses.

It's an easy meal that's best enjoyed with friends on the patio. The meat will have a little heat to it, but not enough to be offensive to your wussy friends, especially if the margaritas are flowing freely.

It's important to use mesquite lump charcoal as it is one of the key flavors in the Carne Asada. The slightly bitter smokiness that helps overcome some of the sweetness that the Coke will add. Also, it's important to use Coke, as it has more phosphoric acid than Pepsi, or other brands, which you're using to tenderize the chewy skirt/flank steak, and more carmel coloring, which you're using as a flavoring agent.

Let me know what you think if you give it a try. Also, if you have a good Mexican rice recipe, I'd love to give it a try.

dog2000tj 05-11-2009 09:58 PM

Beer :D


Preferably a local brew house ;)

PoofNoEyebrows 05-11-2009 10:02 PM

I've heard of using Coke for carnitas, but never asada. I'm gonna have to try this.

matt g 05-11-2009 10:06 PM

Quote:

Originally Posted by PoofNoEyebrows (Post 105151)
I've heard of using Coke for carnitas, but never asada. I'm gonna have to try this.

It does the same thing in both recipes. You're really using it for the carmel flavor and to tenderize the meat. I got the recipe from a little Mexican guy that was a Force Recon Marine. We met in Cal Guard's 12B school.

It's funny though, I've always slow cooked carnitas, Chili Colorado and Chili Verde.

Hey-you-guys 05-11-2009 11:27 PM

King Ranch Chicken. My grandma made it the other day for me. She knows I hate mushrooms so she didn't put them in.

1 cooked 2 1/2 pound fryer (cooked with cumin, onion, celery and garlic) shredded
10 corn tortillas
1 onion, chopped
1 bell pepper, seeds and stem removed, diced
2 cups of grated cheddar cheese
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 cup of chicken broth
1 can of Ro-Tel tomatoes
1 tsp. of chile powder

Method:
1. Preheat oven to 350 degrees.
2. Combine soups, broth, Ro-Tel tomatoes and chile powder; blend until smooth.
3. Place a layer of chicken in a greased casserole dish.
4. Add layers of tortillas, onion, bell peppers, cheese and sauce.
5. Repeat layers, ending with cheese.
6. Bake uncovered for half an hour or until brown and bubbling.

Ubergopher 05-12-2009 02:06 AM

Quote:

Originally Posted by dog2000tj (Post 105149)
Beer :D


Preferably a local brew house ;)

x2.

Kilt Lifter (a local beer), and buffalo chili, cooked over a fire in a dutch oven with diced jalapenoes and habarnoes in it. I'll post the recipie when I'm back at my house. After, a good cigar and watching the sun set...

I'm to old for this body or something...

matt g 05-12-2009 02:22 AM

Quote:

Originally Posted by Ubergopher (Post 105240)
x2.

Kilt Lifter (a local beer), and buffalo chili, cooked over a fire in a dutch oven with diced jalapenoes and habarnoes in it. I'll post the recipie when I'm back at my house. After, a good cigar and watching the sun set...

I'm to old for this body or something...

I had no idea that you were a California boy. My favorite Moylans brew is their Hopsickle. It sucks though, because our local distributor doesn't carry it.

Ubergopher 05-12-2009 02:35 AM

Quote:

Originally Posted by matt g (Post 105249)
I had no idea that you were a California boy. My favorite Moylans brew is their Hopsickle. It sucks though, because our local distributor doesn't carry it.

Nope, I'm a WA guy and according to the place that I've gotten it from they consider it a local beer.

SGT-MILLER 05-12-2009 02:39 AM

A package of Bubba Burgers

Some Lowery's seasoning.

A nice charcoal grill to cook it on.




OM NOM NOM NOM NOM!!!!!!!!!!!!!!!

Bigcat_hunter 05-12-2009 02:41 AM

Beer butt chicken
 
Beer butt chicken

Take Beer can (budweiser). Drink half. Put can in chicken. Put chicken/can on BBQ. Cook 1 hour to 1 1/2 hours. The beer steams the chicken and makes it fall off the bone when done correctly. This is a difficult ninja like skill that should only be attempted by trained professionals. Some masters like to add a rub to the skin or even alder or mesquite smoke to enhance the flavor. Attempt at own risk. Many have failed to watch the chicken while drinking the remaining case of beer resulting in a crisp, burnt un-edible bird.


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