Whatcha Cooking today?

[Danny]

Even though the weather is warming up here, made a big pot of red beans and ham bone soup for this evening, then will can left overs this weekend. The whole place smells good and the dogs are watching me closely everytime I go in the kitchen, LOL!! I only used 2 of the 4 ham bones gotten from our fav smoke place and they were still loaded with lots of meat too. Will have to make up some ham stock and can it as well, the freezer is full. Take stuff out of the freezer, but it seems still too full yet.

[Uncle_Feist]

I just don't know how to start to deal my freezers dilemna.

[Sue_CT]

Zeuspaul, yes, that is it. The problem is the shipping is like 8.99. That brings it up to about 9.00/lb for flour, lol. That is a small 1lb 6 ounce bag.

[Sue_CT]

Bower can you come start on my freezer next?

[zeuspaul]

@Sue_CT Vitacost has free shipping for $49+ orders. They have a lot of other products to choose from. Also there are a lot of Vitacost coupons. I got 25% off my first order by signing up for their emails. A search for Vitacost coupons should turn up 20% coupons.

[worth1]

The darn stuff is about a dollar a pound here in Bastrop.
Maseca Gluten Free Amarillo Instant Yellow Corn Masa Flour - H-E-B https://www.heb.com/product-detail/mase ... ur/1158440

I remember all to well growing up in gringo land the total lack of fine Mexican cuisine.

[karstopography]

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Went out to the produce department here at my home. Didn’t have to deal with the parking, long checkout lines or shocking price tags for lettuce. Plus, produce to be found here at home is super fresh. Miraculously, almost all the lettuce and arugula somehow survived our Christmas 18° weather and is once again thriving. The mustard seeds got planted days after the freeze. I overseeded with the idea to have some microgreens available later.

Picked at 5pm tom thumb lettuce, yedikule lettuce, little gem lettuce, runway arugula, and various mustard seedlings for a delicious fresh salad. Added some crumbled feta and a balsamic and olive oil dressing. One of the best salads I’ve ever ate.

Also Marinated skin on chicken breasts in blood orange juice for 4 hours, seasoned with BGE citrus dill mix then grilled on the Egg until the meat hit a temperature of 160° or so. The chicken was also delicious. Moist, tender and full of flavor.

[Sue_CT]

Worth, I finally broke down and splurged, and paid 10.00 with shipping for a single 2 lb bag of Maseca yellow Masa Harina on Amazon. Should be here tomorrow. I guess its not too much of a splurge just once to see if it matters enough to hunt it down or pay for exorbitant shipping in the future. I didn't need other items to qualify for free shipping anywhere. I need to check Trader Joes sometime. You never know what you might find there. I will keep my eyes out for it anyway. In the meantime, I need to perfect my technique using the more available and less expensive white Masa Harina.

I picked up some Flank Steak to try her Carne Asada recipe. Hopefully tomorrow. The marinade sounds good. I would like to try making some Mango Salsa to go with it.

[Sue_CT]

Hoping to make the Carne Asada tomorrow. Villa Cocina recipe. She says not to marinade it overnight because the lime juice will cook the meat. Any idea what the longest I could marinate it would be with 1/3c fresh lime juice in the marinade? I bought a 2 lb flank steak. I want to give it as much time as possible for the flavors to penetrate without ruining the texture of the meat. Thinking about putting it together tonight and just leaving out the lime and fresh herbs (which I have yet to buy). Whadda think? Anyone still up? Back on steroids and I just finished cleaning my craft room and putting in laundry at almost midnight. Gotta love em.

[worth1]

Probably about an hour or so.
Maybe 2.

[worth1]

Hoping to make the Carne Asada tomorrow. Villa Cocina recipe. She says not to marinade it overnight because the lime juice will cook the meat. Any idea what the longest I could marinate it would be with 1/3c fresh lime juice in the marinade? I bought a 2 lb flank steak. I want to give it as much time as possible for the flavors to penetrate without ruining the texture of the meat. Thinking about putting it together tonight and just leaving out the lime and fresh herbs (which I have yet to buy). Whadda think? Anyone still up? Back on steroids and I just finished cleaning my craft room and putting in laundry at almost midnight. Gotta love em.

Did she put soy sauce in hers?
Why yes she does.
It seems as though the Mexicans are all over the map as to what (authentic carne asada) is.
Some use soy sauce some swear it isn't if you do.

In reality it's a method of cooking not a certain recipe.
It would be like someone saying it's not roast turkey if you put garlic on it.

[Sue_CT]

Thinking about making some Mango salsa to go with the Carne Asada and maybe putting both on a taco.

[worth1]

Been eating on this soup all week.
Here is from the other day and the same thing today.

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[Sue_CT]

The flank steak just went in the fridge to marinate, It was pretty spicy from the chipolte powder and I am sharing with people who don't have much tolerance for heat so I added an extra cup of OJ to tone down the spice a bit. Would probably not do that if it was just for me. The Mango salsa is made and in the fridge getting happy. Going the lazy route for the rice and opening some purchased frozen Cilantro lime rice this time. Will probably try some in a taco and some as a main dish with the rice and salsa on the side. Hope it turns out well.

[Cornelius_Gotchberg]

The biggest @$$ (ruler just north) boneless/skinless Chicken Breasts...

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...I ever done grilled

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Hope I did the right thing...

The Gotch

[Sue_CT]

I AM SUCH A PROUD TORTILLA MOMMA!
I hope you don't need an instagram account to see this.

[karstopography]

@Sue_CT well, heck yea!

[Uncle_Feist]

Now that's what I'm talkin bout!

[Sue_CT]

Carrne Asada

Carne Asada

Carne Asada

Carne Asada, Mango salsa, cilantro lime rice and homemade tortillas

[bower]

Truly wicked, Sue!!!