A couple of days ago, Michael was at a Dodger's Game, Frank was in San Francisco, and Michelle was at Sundance so I was home alone. The last time I was left to my own devices, it took me a while to figure out what to make for dinner. This time I knew exactly what I wanted.
When I'm cooking for myself I want something that's quick and easy. Carne asada was perfect because it only took a few minutes on the grill. Adding a corn salsa and a lime-mint cooler and I was completely happy.
For the recipes I expanded them to serve four (except for the cooler which should be made one at a time).
I wanted to find a use for a white rum from Guatemala called "Quezalteca - Especial". What I came up with is a close cousin to a Mojito.
Yield: 1 serving
Time: 5 minutes
1 lime or 1 tablespoon of fresh lime juice
10 mint leaves (washed, crushed)
1 1/2 tablespoons powdered sugar
3 tablespoons white rum
Mix together the lime juice, mint leaves, powdered sugar and white rum, add 4 ice cubes and stir well. Let the ice cubes melt for a couple of minutes. Stir again. Taste and add more powdered sugar as needed.
Roasted Corn Salsa
Using several different kinds of cherry tomatoes gives the salsa a colorful presentation.
Yield: 4 servings
Time: 30 minutes
1 ear of corn (husks and silks removed)
1 basket cherry tomatoes (washed, stems removed, quartered)
1 garlic clove (peeled, finely chopped) optional
2 tablespoons red onions (finely chopped)
1 cup cilantro or Italian parsley (washed, stems removed, finely chopped)
1 small hot pepper (washed, stem and seeds removed, finely chopped) optional
1 teaspoon lemon juice (optional)
1 teaspoon olive oil
Sea salt and pepper
Drizzle olive oil over the ear of corn and grill on all sides until lightly charred, remove, let cool and cut off all the kernels. Mix the corn with the tomatoes, onions, and cilantro and season with the hot pepper (optional), lemon juice (optional) , olive oil, sea salt and pepper.
For an Italian style salsa substitute the parsley for the cilantro, black pepper for the hot pepper, and don't use the lemon juice.
Traditionally carne asada is served with a corn or flour tortilla. Sometimes I substitute lavash for the tortilla because the lavash is flakier and sweeter.
Yield: 4 servings
Time: 20 minutes
1 pound skirt or flank steak (washed, pat dry)
Sea salt and pepper
Hot sauce (optional)
4 large tortillas or lavash
4 romaine leaves (washed, shredded)
1 avocado (washed, pitted, peeled, roughly chopped)
2 scallions or 1 small onion (washed, peeled, finely chopped)
2 cups grated cheddar
Sprinkle olive oil, sea salt, pepper, and hot sauce (optional) on a plate. Dredge the pieces of steak through the seasoned oil until well coated and grill on a hot barbecue 5-8 minutes on each side until slightly charred.
Remove from the grill, put on a plate, cover with tin foil, let rest for 5 minutes. Lightly grill tortillas or lavash on the grill. Chop the meat into bite-sized pieces, spread on the tortillas or lavash. Sprinkle on the lettuce, onions, and cheese. Season to taste with sea salt and hot sauce. Top with salsa.
Inspired by California-Mediterranean cuisines and farmers markets, I cook healthy, flavorful dishes that are easy-to-prepare yet elegant. I write for Zester Daily, One for the Table, Luxury Travel Magazine, Huffington Post & New York Daily News. My latest Amazon eCookbook is 10 Delicious Holiday Recipes. My handcrafted chocolates are available at www.dchocolates.com. "Subscribe via email" and you'll get an email whenever I post a new recipe.
Monday, August 4, 2008
Home Alone...Again: A Lime-Mint Cooler, Grilled Corn Salsa, and Carne Asada
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