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OT: What are you Watching/Listening/Drinking?

lecoqsportif said:
It’s project, so I’ll give Mexican a whirl.

I’m talking about steak here.
Click to expand...

Well...flat iron steak, yeah. I wouldn't suggest you to marinate a rib eye.

I suggest using a food processor...

- large handful of cilantro (chopped fine if you don't use a food pro)
- zest and juice of a lime
- 2-3 cloves of garlic
- 3ish tablespoons of oil, preferably a neutral oil but evoo will do.
- a couple tablespoons of soy sauce
- tablespoon of salsa inglesa (worchestershire)
- tablespoon of brown sugar or honey
- 2 tablespoons of chili powder...if you must go store bought, I suggest trying to find ancho chili powder instead of the "chili powder" that white people have been making "tex mex" with for decades. If you want to go for the gold, buy dried ancho, chili arbol, chipotle, and guajillo and make your own chili powder...but skipping the hassle and just picking up ancho chili powder is fine.
- tablespoon of cumin

optional but so fucking worth it if you just opt for the ancho powder.....in any decent ethnicish grocery story, wherever they stock their latin groceries you will likely find a small can of "Chipotle in adobo". It is chipotle chili (ripened, smoked and dried jalapeno) in a thick, heavily spiced sauce. Add one full chipotle pepper from the can with some of the adobo to your marindate. Extra protip: "Chipotle Mayo" is the condiment of the gods and is literally just mayo, chipotle and adobo from the can, lime/lemon juice, salt and pepper to taste.
 
www.seriouseats.com

The Best Carne Asada Recipe

The best carne asada combines dried chiles, citrus, and spices in a potent marinade. Then grill skirt steak over ripping-hot heat for a charred exterior and medium-rare interior.
www.seriouseats.com www.seriouseats.com
MindzEye said:
Well...flat iron steak, yeah. I wouldn't suggest you to marinate a rib eye.

I suggest using a food processor...

- large handful of cilantro (chopped fine if you don't use a food pro)
- zest and juice of a lime
- 2-3 cloves of garlic
- 3ish tablespoons of oil, preferably a neutral oil but evoo will do.
- a couple tablespoons of soy sauce
- tablespoon of salsa inglesa (worchestershire)
- tablespoon of brown sugar or honey
- 2 tablespoons of chili powder...if you must go store bought, I suggest trying to find ancho chili powder instead of the "chili powder" that white people have been making "tex mex" with for decades. If you want to go for the gold, buy dried ancho, chili arbol, chipotle, and guajillo and make your own chili powder...but skipping the hassle and just picking up ancho chili powder is fine.
- tablespoon of cumin

optional but so fucking worth it if you just opt for the ancho powder.....in any decent ethnicish grocery story, wherever they stock their latin groceries you will likely find a small can of "Chipotle in adobo". It is chipotle chili (ripened, smoked and dried jalapeno) in a thick, heavily spiced sauce. Add one full chipotle pepper from the can with some of the adobo to your marindate. Extra protip: "Chipotle Mayo" is the condiment of the gods and is literally just mayo, chipotle and adobo from the can, lime/lemon juice, salt and pepper to taste.
Click to expand...

THIS IS THE BEST RECIPE. I used the chipotle in adobe.
 
hockeylover said:
www.seriouseats.com

The Best Carne Asada Recipe

The best carne asada combines dried chiles, citrus, and spices in a potent marinade. Then grill skirt steak over ripping-hot heat for a charred exterior and medium-rare interior.
www.seriouseats.com www.seriouseats.com


THIS IS THE BEST RECIPE. I used the chipotle in adobe.
Click to expand...

Yeah, Kenji's recipe is legit AF. I like the freshness the cilantro brings and prefer the beefyness (not a word, don't care) of salsa inglesa over the umami of the fish sauce. But yeah, pretty similar stuff overall.

I did forget to mention salt in my recipe above though...figured that goes without saying.
 
For me flatiron is a primo enough cut that I would probably only salt and pepper it - assuming this is a flat iron steak and not the roast (also fucking delicious).

One of the more tender cuts you can get but way more flavourful than tenderloin given its location in the cow, a real winner.
 
Yeah, the flat iron I get is usually well marbled and amazing straight up
 
Now if you’re talking lamb it’s always prepared Greek around these parts. Never really delved elsewhere with the one notable exception of preparing it Osso Buco style.
 
Habsy said:
come on now, basic seasoning is common to all races. Why you have to go and bring race into it anyway?
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In fairness to Preston (yeah, I dry heaved while typing that) there is a bit of an epidemic among those of the anglo-saxon culinary legacy to tremendously under season their food.

You would figure that a culture that boils the shit out of everything would have at least used huge amounts of salt to give it some sort of flavour, but no.
 
MindzEye said:
In fairness to Preston (yeah, I dry heaved while typing that) there is a bit of an epidemic among those of the anglo-saxon culinary legacy to tremendously under season their food.

You would figure that a culture that boils the shit out of everything would have at least used huge amounts of salt to give it some sort of flavour, but no.
Click to expand...

Touché

British food blows
 
MindzEye said:
In fairness to Preston (yeah, I dry heaved while typing that) there is a bit of an epidemic among those of the anglo-saxon culinary legacy to tremendously under season their food.

You would figure that a culture that boils the shit out of everything would have at least used huge amounts of salt to give it some sort of flavour, but no.
Click to expand...

Newfie and British. Can confirm. Bland as fuck.
 
Thx Mindz, will use. It’s for a variety of palates, so savoury is good but I gotta watch the Scoville scale. I can always add some heat on the side.
 
Habsy said:
Now if you’re talking lamb it’s always prepared Greek around these parts. Never really delved elsewhere with the one notable exception of preparing it Osso Buco style.
Click to expand...

Yup. India is on the podium too, IMO.

Greek: at some point I’m gonna butterfly a pork shoulder, pound it flat, prep with souvlaki marinade and throw that on the grill.
 
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