Soft tacos.

3 pounds of 2" thick sirloin steak rubbed with a mix of olive oil,
crushed garlic, kosher salt and pepper, seared in a hot cast iron
skillet and popped into a 375 degree oven for 12 minutes.

2 4 ounce Salmon filets (wild alaskan), brushed with the leftover steak
marinade and pan fried.

Black beans, shredded cabbage, homemade guacamole and pico de gallo,
shredded "4 cheese mexican", sour cream, lime wedges, salsa, steamed
flour tortillas.

Kathleen wrote:
> Soft tacos.

My mother's recipe for chicken and rice casserole. I was going to make
green beans, too, but I napped until dinner was ready, so we just had
the chicken and rice.

Going to be early, and I emailed my boss to let her know I'm turning off
my alarm, and I'll be in when I can. Fortunately, I have a job where I
can do that.

Good night, all.

Serene


--
42 Magazine, celebrating life with meaning. Inaugural issue March '09!
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"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins

Serene Vannoy wrote:
> Kathleen wrote:
>> Soft tacos.
>
> My mother's recipe for chicken and rice casserole. I was going to make
> green beans, too, but I napped until dinner was ready, so we just had
> the chicken and rice.
>
> Going to be early,

er, "to bed", that is. I obviously need it.

Serene


--
42 Magazine, celebrating life with meaning. Inaugural issue March '09!
http://42magazine.com

"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins

On Wed, 11 Feb 2009 23:07:02 -0600, Kathleen
> wrote:

>Soft tacos.
>
>3 pounds of 2" thick sirloin steak rubbed with a mix of olive oil,
>crushed garlic, kosher salt and pepper, seared in a hot cast iron
>skillet and popped into a 375 degree oven for 12 minutes.
>
>2 4 ounce Salmon filets (wild alaskan), brushed with the leftover steak
>marinade and pan fried.
>
>Black beans, shredded cabbage, homemade guacamole and pico de gallo,
>shredded "4 cheese mexican", sour cream, lime wedges, salsa, steamed
>flour tortillas.

Were the proteins chopped/shredded? Was the cabbage salted and
slaw-like? And did you have a passel o' people at the table? That's
a boatload of food.

I did a ~1 lb. piece of flat iron steak for dinner last night. Coated
it with a toasted and ground dried New Mexico Hot chile, salt, and
pepper. Seared in a pan, finished to medium rare in the oven. Built
a pan sauce of stock, French mustard, and garlic.

Along with that we had roasted, cubed rutabaga with salt, pepper and
lime juice (a first for me), baked potato, and roasted Brussels
sprouts.

Tonight, it was dinner out at a yeomanly Italian joint here in Cow
Hill. I'm surveying prices, and $7 for a glass of Beringer cabernet
strikes me as steep. They can get -- what? -- six glasses from a 750
ml bottle? On the other hand, the two of us ate for under $25.
--
modom

ambitious when it comes to fiddling with meat

Sketti.

--
Change "invalid" to JamesBond's agent number to reply.

modom (palindrome guy) wrote:

> On Wed, 11 Feb 2009 23:07:02 -0600, Kathleen
> > wrote:
>
>
>>Soft tacos.
>>
>>3 pounds of 2" thick sirloin steak rubbed with a mix of olive oil,
>>crushed garlic, kosher salt and pepper, seared in a hot cast iron
>>skillet and popped into a 375 degree oven for 12 minutes.
>>
>>2 4 ounce Salmon filets (wild alaskan), brushed with the leftover steak
>>marinade and pan fried.
>>
>>Black beans, shredded cabbage, homemade guacamole and pico de gallo,
>>shredded "4 cheese mexican", sour cream, lime wedges, salsa, steamed
>>flour tortillas.
>
>
> Were the proteins chopped/shredded?

Cut up into serving-size portions to be sliced on their own plates. The
kids are old enough to cut their own meat.

Was the cabbage salted and
> slaw-like?

Nope. Just shreddded, to be added to the tacos instead of lettuce.
It's sweeter, crunchier and has more vitamins and fiber.

And did you have a passel o' people at the table? That's
> a boatload of food.

Me, my husband, my daughter and her boyfriend and my 14 year old son. I
thought it was a boatload of food but I planned for leftovers for
lunches today. Silly me. There was one little piece of steak left but
only because nobody wanted to take the last piece. There's some
guacamole left. And that's it.

I'm amazed by how much food those three kids can wolf down.
>
> I did a ~1 lb. piece of flat iron steak for dinner last night. Coated
> it with a toasted and ground dried New Mexico Hot chile, salt, and
> pepper. Seared in a pan, finished to medium rare in the oven. Built
> a pan sauce of stock, French mustard, and garlic.

That sounds wonderful. I'm going to have to try that one.
>
> Along with that we had roasted, cubed rutabaga with salt, pepper and
> lime juice (a first for me), baked potato, and roasted Brussels
> sprouts.
>
> Tonight, it was dinner out at a yeomanly Italian joint here in Cow
> Hill. I'm surveying prices, and $7 for a glass of Beringer cabernet
> strikes me as steep. They can get -- what? -- six glasses from a 750
> ml bottle? On the other hand, the two of us ate for under $25.