Now we are having FUNNNN!!!!
Esta es una gran comida!!!
WOW one of my all time favorite recipes. One that we put a
new twist on and boy it is as delicious as it is fun. A great dish for couples
who are in the mood for doing some entertaining.
Now when you prepare this dish, be sure to set your smart phones
on some streaming Latin jazz music to be playing in the kitchen, because you
want all the right ambiance when making this incredible dish.
First up, what makes this carne asada coastal? The twist is
you make a shrimp ceviche and have it chilled in the fridge and is served as a
garnish for the asada. Here is how you make the ceviche.
Shrimp Ceviche
Camarón es genial con este plato
1\2 pound peeled and de veined shrimp. Wash well then
butterfly the shrimp. Place in a bowl and add small sliced and cubed red onion,
avocado, and garlic. The juice of two limes and one lemon go into the mix along
with sea salt and fresh cracked pepper to taste. Then add two teaspoons fresh
chopped cilantro, stir and place in the fridge for four to five hours.
Jim’s Lime Cilantro Salsa
La mejor salsa que nunca tendrá
Three cans of san marzano plum tomatoes crushed by hand and
place tomato and juice in a large bowl. Add one half cup fresh chopped parsley
and two full cups of chopped cilantro. Four cloves chopped garlic teaspoon of
fresh cracked pepper, three teaspoons sea salt, one teaspoon crushed red
pepper, juice of four limes, 3 teaspoons of soy oil, two teaspoons of red wine
vinegar, one cp of water. Mix all in a large bowl and allow to sit at room temp
for at least 20 minutes.
Jim’s Coastal Carne Rub.
Las mejores especias
This my friends is a rub that I have expanded on slightly.
The original rub recipe came from my favorite Mexican diners and markets of all
time located in Oceanview VA.
In a bowl combine 1\2 cup of cumin, black pepper and garlic
powder. The add three tablespoons of sea salt, lime powder, and chili powder
and then a dash of oregano. Mix well and keep in rub jar.
Chips/Chalupas/Tortillas
Hierro fundido es la mejor
For this dinner I made home made chips in the cast iron
skillet. I bought some yellow corn tortillas cut into quarters and pan fried until
golden brown on each side. Then also fried some whole for chalupas. Home frying
your chips makes a HUGE difference.
Preparation of steak.
Sólo use falda steak
Do NOT use any other steak other than skirt. You will have
decent results with other cuts of meat but if you want the real enchilada so to
speak, get skirt. It is not cheap around where I live and not that easy to
find.
Rub the steak down with the juice of four limes then coat
the meat with the rub and set in fridge overnight. I curl my skirts up after
marinade and place them in a tin pan for the overnight rest.
The next day bring the steak out to room temp before
cooking. Get your cast iron skillet ready and pre heat it. Then crank skillet
up to medium high heat and begin to sear your skirt steak. Cook both sides with
a nice cast iron sear and cook until medium rare then get ready to serve.
Sides include salsa, lettuce, spinach, sliced avocado,
shrimp civache, chips, limes, tortillas, fresh shredded extra sharp cheddar and
monteray jack cheese, and slow cooked re fried beans with cheese.
Serve all sides on large table and the carne asada is served
out of the cast iron skillet on a hot plate.
This truly is an awesome delicious dish that is really fun
to make. A great meal for entertaining!!!
Chow!
Jim Baugh
Jim Baugh Outdoors TV
Celebrating 25 years of broadcasting
author of HOOKED
Todo es bello en coastin con donna bozza
