Hood Meat

I’m glad there is all this rage about street food, especially tacos.  I like nothing better than to eat these tacos and I have been making this style for, well, years.  It’s all about getting that taco when it’s hot, fresh and the flavors just mix all together to create its own “special sauce”.  These tacos are smaller and you can cram about five down the ole food cave before you realize you are full.  Perfect!!  I recently ate West Coast Tacos for the first time *GASP* and as a tribute to this hot meat, nestled between corn legs and smothered in “special sauce”, I give you Kyle’s version of street tacos. (Follow West Coast on twitter and Facebook to find out where they are parked for the day/time.)

This particular time, I used flank steak, next from the fridge will be skirt, both will work fine.  (Find out the difference/similarities here.)  I marinated it with two limes, three medium heads of garlic, a handful of cilantro, all organic, salt and pepper to taste for a total of twenty-four hours to make it nice and flavorful.

Next I grilled the meat on high for three and a half minutes per side.  I wanted to get nice charred markings and flavor, while keeping the inside a medium.  You should adjust your grill to what works best for your desired temperature of the meat.

Let the meat sit and rest at least five minutes before you cut into it.  This will keep the juices in the meat and prevent it from drying out.  Plus, the meat is still cooking for several minutes after it comes off the grill.  Make sure to cut the meat ACROSS the grains, if you go with the grain of the meat, it will make for some seriously chewy tacos, no bueno mis amigos.

Once I took the meat off the grill and turned it off, I placed my corn tortillas on there to mark them up and create a small crust on the outside.  Think of it as toasting a hamburger bun, it helps to keep all the wonderful “special sauce” that is created when everything combines in holy matrimony.  I use corn because flour are just to wimpy.

Finally, I was ready to assemble my street tacos, so here are my favorite condiments to put on them.  I didn’t make my own salsa this time, kinda cheating, I know.  I swear to do it for the next round.  I would love to share your recipes.

It’s Grillin’ Season, B*tches!!

It’s time to break out the grill and begin searing things to perfection! (At least attempting to do this!)  While my favorite is wood charcoal, like Basques brand from Quebec but unfortunately, I have to use gas to do 80% of my grilling.

I would love to be a better cook someday- even take a series of cooking classes. But for now, I will continue to attempt my own creations.  I’ve decided my main focus this season will be on better presentation so that I can entertain larger groups of people and not be embarrassed.

Here’s what we had for dinner!

grilled Mahi Mahi, herb goat cheese-stuffed portobello mushrooms, grilled asparagus and chicken w/balsamic mustard glaze

Kate loved her dinner of grilled salmon w/mustard ‘glaze’, asparagus and a salad.

Kate eating her salmon

For dessert I grilled mango with cinnamon, nutmeg, vanilla extract and raspberry balsamic vinegar.  Then I blended it with coconut butter, organic milk and half & half.  It was very good and the first time that I ever thought of making it.  Next time I will add a little ice or vanilla bean ice cream to make it more of a shake and top it off with some ginger snap cookies.  Word.

Music for this post will be courtesy of Secret Stash Records: Mad Dog’s Hustle “Revenge”