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Friday, April 10, 2009

Carne Assada



This is a mexican dish that I have every time I go to a mexican restaurant. The piece of beef here is a flank steak that has been marinated overnight in some very hot peppers, garlic, crushed peppercorns, cilantro and olive oil. It is then seared in a very hot pan (top photo) and let to rest for about a half hour. The vegetables are the beans of course, some tomato rice pilaf, some sauteed collards, guacamole and sour cream. Normally they serve a fried japapeno with this but I didn't have one. It is also served with grilled scallions and very hot salsa.

7 comments:

rita dowling said...

now that is something you need to explain. looks like rare beef but what else is there.? It really looks yummy. What are the veg apart from the beans its not obvious and of course the name... confusing to us mortals..

Dor said...

Looks delicious. A wonderful mix.

James Walsh said...

This is a mexican dish that I have every time I go to a mexican restaurant. The piece of beef here is a flank steak that has been marinated overnight in some very hot peppers, garlic, crushed peppercorns, cilantro and olive oil. It is then seared in a very hot pan (top photo) and let to rest for about a half hour.
The vegetables are the beans of course, some tomato rice pilaf, some sauteed collards, guacamole and sour cream. Normally they serve a fried japapeno with this but I didn't have one. It is also served with grilled scallions and very hot salsa.

rita dowling said...

have seen collards mentioned in your blog before. I can see they are some sort of green veg but what.? Does this come with gallons of iced water as well.

James Walsh said...

Collard greens are a type of kale like the one we would use in colcannon. It may be the same one I can't remember. They are a big part of the diet for African Americans here in the south. White people don't eat them too much.
In fact, several times as I was checking out of the Grocery shop I have been asked what they were and how they are cooked.
They are also a big part of the culture in Brazil where they are an accompaniement to the national dish called la feijoida. It was in Brazil that I learned to appreciate them and cook them.
simple to do:
Just cut the leaves off the big stalks and cut them in to strips. Heat some oil a pan and fry some chopped onions, add a pile of Collards and let them cook, add salt and pepper and some chopped garlic and you have a great vegetable. Add a little rice and you have a meal. I eat them very often.

Heather said...

Phil and I had lunch at a Mexican restaurant Easter Sunday. They make his favorite soup there.

James Walsh said...

What is the soup Heather. Tell us the whole story.