Sunday, May 26, 2013

My Menu for Memorial Day - Carne Guisada, Black Bean Soup, Mexican Rice, Green Beans with Turkey Bacon and Salad

Carne Guisada © copywrite by DMS Photography~all rights reserved (1)
Carne Guisada, Black Bean Soup, Mexican Rice, Green Beans with Turkey Bacon and Salad

Carne Guisada is a Mexican recipe for marinated and then sauteed beef tips or skirt. Combine all the marinade ingredients in a large Ziploc bag. Add the meat to the bag, squeeze out as much air as you can and seal the bag. Let this marinate for at least 1 hour.

When you’re ready to brown the meat, remove it from the refrigerator about 30 minutes before cooking to allow it to come to room temperature. This helps ensure the Carne Guisada will cook evenly. Cook in a pot until nicely browned and then remove to another container, in the left over juice saute the onions and jalapeno's for ten  minutes then add the garlic cook it for an additional minute. The add the meat and  all the rest of the ingredients and cook slowly for about an hour.

This is a flavorful and delicious meal that is great for a special occasion. This is my presentation of the meal.

1 skirt steak or 2 hanger steaks marinade juice of 1 limes
1/4 cup olive oil
1/4 cup minced cilantro
1/2 red onion minced
1 teaspoon cayenne pepper
1-2 jalapeno chilies, minced (to taste)
1 tablespoons minced garlic
1/2 teaspoons ground coriander seed
1/2 teaspoons Mexican oregano
1/4 teaspoons ground cumin seed
1 teaspoon of chilli poweder
1 can of Rotel
2 teaspoons kosher salt (less if using table salt) black pepper to taste
 1/2 cup cilantro minced

Black Bean Soup is a tradition in my home for Sunday dinners. Cooked for at least 2 hours until the bean is soften over a medium heat. Keep adding water as necessary.

1 1/2 cups dried black beans (10 oz), picked over and rinsed
8 turkey bacon slices (7 oz), chopped (1 cup)

1 small onion, cut into 1/4-inch dice (3/4 cup)
1/2 red bell pepper, cut into 1/4-inch dice (3/4 cup)
1 1/2 teaspoons chopped garlic
1/2 teaspoon finely chopped seeded fresh jalape&241;o chile
1 1/2 teaspoons dried oregano, crumbled
1 Turkish or 1/2 California bay leaf
1/2 teaspoon dried thyme, crumbled
3 chicken bouillon cubes
3/4 teaspoon black pepper
5 tablespoons chopped fresh cilantro

Mexican Rice first you need to brown the long grain rice and once the grease has been drained off then add the following ingredients. Cook on medium heat until the water has almost evaporated then turn the heat off and cover leaving the pan on the burner.

1 can of ROTEL tomatoes,
1 medium white onion
1 medium jalapenos without seeds
2 cups long grain white rice
1/3 cup canola oil
4 minced garlic cloves
4 chicken bouillon cubes)
1 1/2 teaspoons salt
1 cup fresh cilantro, minced
1 lime

Green Beans with Turkey Bacon and Salad

(c) Copywrite by Diana Mary Sharpton

1. Photography: Carne Guisada © copywrite by DMS Photography~all rights reserved (1)

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