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ironchefkorea · 05-31-2005, 03:17 AM

I'm too lazy to figure out measurements in my head right now. Maybe later.

Asada Tacos
Asada
- skirt or flank steak
- pound and rub with cayenne, cumin, salt, pepper & olive oil
- grill, slice, chop.

Tacos
- grilled white corn tortillas (guererro or homemade)
- asada (see above)
- diced white onion
- fresh cilantro
- crumbled queso fresco
- avocado slices
- pico de gallo (see below)

Pico De Gallo
- red salad tomatoes, medium dice
- red onion and/or white onion, small dice
- jalapenos and/or jalapenos fresnos (red), small dice
- fresh cilantro, fine chop (set it to your personal preference, but I like my ratio of 80% leaf to 20% stem. I like a lot in my pico de gallo, but it's up to you)
- fresh squeezed lime juice

---------------------------------------------

Peach...Something or Other
- halve and pit fresh, ripe yellow and white peaches
- brush with compote syrup (see below)
- grill until flesh is cooked through with nice cross-hatched grill marks
- serve with a canelle of marscapone cheese, barquillo wedge (barquillos are spanish waffle cookies, similar to a light waffle cone), pomegranate/raspberry coulis (see below)

Compote Syrup
- combine a 2:1 ratio of white sugar to water in a saucepan
- add a pinch of salt and heat until clear (bring to a boil)
- cool in an icebath and whisk in a splash of plum wine (alternatively, you could use any generic fruit liqeur) and a pinch of cinnamon

Pomegranate/Raspberry Coulis
- mash frozen raspberries onto a sautee pan. slowly add pomegranate juice (made from mashing pomegranate seeds in a sieve) and simple syrup (1:1 sugar:water syrup with a pinch of salt, heated until clear. I like to use 2:1 syrup, for a little more control). bring up to a boil and mash again through a sieve. Cool and set aside.

05-31-2005, 03:17 AM	#3 (permalink)
ironchefkorea Insane	I'm too lazy to figure out measurements in my head right now. Maybe later. Asada Tacos Asada - skirt or flank steak - pound and rub with cayenne, cumin, salt, pepper & olive oil - grill, slice, chop. Tacos - grilled white corn tortillas (guererro or homemade) - asada (see above) - diced white onion - fresh cilantro - crumbled queso fresco - avocado slices - pico de gallo (see below) Pico De Gallo - red salad tomatoes, medium dice - red onion and/or white onion, small dice - jalapenos and/or jalapenos fresnos (red), small dice - fresh cilantro, fine chop (set it to your personal preference, but I like my ratio of 80% leaf to 20% stem. I like a lot in my pico de gallo, but it's up to you) - fresh squeezed lime juice --------------------------------------------- Peach...Something or Other - halve and pit fresh, ripe yellow and white peaches - brush with compote syrup (see below) - grill until flesh is cooked through with nice cross-hatched grill marks - serve with a canelle of marscapone cheese, barquillo wedge (barquillos are spanish waffle cookies, similar to a light waffle cone), pomegranate/raspberry coulis (see below) Compote Syrup - combine a 2:1 ratio of white sugar to water in a saucepan - add a pinch of salt and heat until clear (bring to a boil) - cool in an icebath and whisk in a splash of plum wine (alternatively, you could use any generic fruit liqeur) and a pinch of cinnamon Pomegranate/Raspberry Coulis - mash frozen raspberries onto a sautee pan. slowly add pomegranate juice (made from mashing pomegranate seeds in a sieve) and simple syrup (1:1 sugar:water syrup with a pinch of salt, heated until clear. I like to use 2:1 syrup, for a little more control). bring up to a boil and mash again through a sieve. Cool and set aside. __________________ If it wasn't for microsoft, if we lived in the middle east? Y'all wouldn't have no hands....