Archive for the ‘Southwestern’ Category


On top of roasted flank steak, all covered with cheese…

August 11, 2006

Beef fajitas.

I didn’t think it was possible that my husband would try to upstage taco night. But he went and did it. Sure, there’s no puffy, fluffy, crunchy and delicious homemade taco shell. But look at the messy layering of delicious food: We’ve got steak. We’ve got homemade guacamole. We’ve got roasted red bell pepper. And of course we have two, yes two, different kinds of cheese. It’s beef fajitas, people. It was damn good.

This is the kind of work I’m willing to do with my food. (Read: Pile it on.) Fussy presentation is pointless when you’re going to roll it up and gnaw on it, right? And while the food in the pic above may look abundant, trust me, it’s possible to stuff way more beef into a flour tortilla shell. I did it that very night. Sure, some dribbles out of the bottom, but that’s why God made forks.

Here’s my husband’s recipe. If you go with far fewer fixin’s it would be OK… because truly, the flank steak was the best part. (Well, and the cheese.)

Marinated Flank Steak Fajitas:

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They look innocent, don’t they?

August 8, 2006




Yes, they look innocent. All green and shiny. But they can be a bit tricky for the uninitiated. Sure, you could take your knife and go after them willy-nilly and bear no ill results. But one careless rub of the eye will make you sorry you didn’t read my husband’s primer on how to handle jalapeños. A quick perusal of this, and you’ll approach these chiles with the confidence of the Dog Whisperer confronting a yappy Chihuahua. (Don’t you just love the Dog Whisperer? He’s freakin’ amazing. We don’t even have a dog.. yet I’m glued to the set.)

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Mmmm… Taco

July 25, 2006

Mmmm… Taco.


It’s taco night, kids. Since my husband started making these homemade tacos, it’s the highlight of my week (next to the chance to watch bad TV of my choice, such as “Project Runway” — which, by the way, I have yet to see this season. Are you reading this, K?).


My hubby has declared, in no uncertain terms, that the trick to this recipe is fresh salsa. And here’s another chance to take credit for his culinary prowess since he learned how to prepare fresh salsa from my family (who have no Latin blood in them whatsoever).


Yes, fresh salsa is more work than canned, but it’s so worth it. Plus, you have the satisfaction of putting all those veggies into your cart, making you look like some kind of health-food nut/Iron Chef. (Or at least allowing you to rationalize the “party size” bag of Cheetos you’ll eat in the car on the ride home.) Then, in the checkout line, you can gaze with disdain at the processed foods of your fellow shopper while the cashier flips through that little binder searching for the product number of your veggies.

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