This was indeed a most excellent supper. One of my favorite meals on the planet. Beer-braised smoked chicken lime taquitos with roasted poblanos and red peppers and such, Mexican rice, and guacamole salad. I hurted myself. Plate 1:
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La Cena Más Excelente
- Thread starter NCHillbilly
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ambush80
Senior Member
Suggested serving size of taquitos is 10.
Yesterday I marinated and grilled a London broil, made a salad and served it with rice. I had some marinade and salad left over so I did it again with legs and a half a pork loin.
Hooked up the neighbors
Tonight
Yesterday I marinated and grilled a London broil, made a salad and served it with rice. I had some marinade and salad left over so I did it again with legs and a half a pork loin.
Hooked up the neighbors
Tonight
Durn. I would bite some of that if you twisted my arm really hard....
pjciii
Senior Member
I have to use two of your words from your OP "Most Excellent" I would hit that hard.
Geffellz18
Senior Member
I’d absolutely devour that plate-minus the guacamole-never could get into it!
WOODIE13
2023 TURKEY CHALLENGE 1st place Team
Depends on how it's made for me with the guac, but I'd be all in
I make mine thick and chunky-basically pico de gallo with avacado in it.
WOODIE13
2023 TURKEY CHALLENGE 1st place Team
Y'all fixing up some top Shelf Eats!!!
What did you marinate it in? That looks all kinds of good!
ambush80
Senior Member
I was shooting for a dish called Tiger Tear or Tiger Cries salad. This is one version of it:
Tiger Cries Salad (a Spicy Thai Beef Salad) Recipe - Food.com
A fabulous summer meal, marinade the meat and make the dressing the night before then throw dinner together FAST. Excellent for casual dinner parties
www.food.com
In a blender I put some ginger, a few of those little red Thai chilies, some onion, garlic, fish sauce, soy, sugar, lime juice and sesame oil. I poured that on a London Broil in a gallon Ziplock and put it in the fridge overnight. Next day I made the salad/slaw from a shaved unripe mango (I've had it made with green papaya), cilantro, jalapeno seeded and sliced into slabs, fresh basil, red cabbage (I've had it with lettuce but I prefer the cabbage crunch), and slivered green onion. The dressing was basically the marinade; minced Thai chilis, lime juice, julienned shallot, fish sauce, brown sugar (substitute for the palm sugar), a little water, and maybe a shot of soy. I grilled the Steak, sliced it thin against the grain and put it on top of the tossed salad. I put some toasted pine nuts on my neighbor's salad instead of chopped peanuts. They weren't needed.
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Looks and sounds delicious. Some of my favorite flavors. I'm not a big fan of the fish sauce, but just the right amount gives southeastern Asian food just the right flavor.I was shooting for a dish called Tiger Tear or Tiger Cries salad. This is one version of it:
Tiger Cries Salad (a Spicy Thai Beef Salad) Recipe - Food.com
A fabulous summer meal, marinade the meat and make the dressing the night before then throw dinner together FAST. Excellent for casual dinner parties
In a blender I put some ginger, a few of those little red Thai chilies, some onion, garlic, fish sauce, soy, sugar, lime juice and sesame oil. I poured that on a London Broil in a gallon Ziplock and put it in the fridge overnight. Next day I made the salad/slaw from a shaved unripe mango (I've had it made with green papaya), cilantro, jalapeno seeded and sliced into slabs, fresh basil, red cabbage (I've had it with lettuce but I prefer the cabbage crunch), and slivered green onion. The dressing was basically the marinade; minced Thai chilis, lime juice, julienned shallot, fish sauce, brown sugar (substitute for the palm sugar), a little water, and maybe a shot of soy. I grilled the Steak, sliced it thin against the grain and put it on top of the tossed salad. I put some toasted pine nuts on my neighbor's salad instead of chopped peanuts. They weren't needed.
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ambush80
Senior Member
Yeah, it really gives stuff a particular flavor that's hard to substitute. Just a little does allot of work, like putting anchovies in Italian food. Gives it a "what is that flavor" sumpin' sumpin'. Straight out of the bottle, it stinks like toe cheese
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Batjack
Cap`n Jack 1313
I agree with both of you that certain dishes "need" that one ingredient that most hate to use, but just don't taste right if not used or substituted. Problem is rotten fish seems to be that ingredient.Yeah, it really gives stuff a particular flavor that's hard to substitute. Just a little does allot of work, like putting anchovies in Italian food. Gives it a "what is that flavor" sumpin' sumpin'. Straight out of the bottle, it stinks like toe cheese
ambush80
Senior Member
Rotten, like cheese, vinegar, hot sauce and sour mash? Anchovies, one of the flavoring ingredients in Woooshta-chesterashires is salt packed then preserved in oil, not technically rotted, but your point is spot on.I agree with both of you that certain dishes "need" that one ingredient that most hate to use, but just don't taste right if not used or substituted. Problem is rotten fish seems to be that ingredient.If most folks knew that rotten fish was the main ingredient in "Worshishtashastashire Sauce" they wouldn't use it near as much.
