Zucchini Quesadillas

Well I am reaping zucchini big time now, baby!!!

It all started happening so fast.  One day I was doing some serious "distress" research - my zucchini were looking like they were going to be a giant, colossal, prickly, garden-space-hogging failure.  They began just fine, but were ending in a stumpy mess.  However my computer legwork revealed that what was happening was probably squash blossom rot, a sad result of the abundant rainfall we'd recently received.  I just had to sit tight and see if the dry-out time would give them what they needed to recover.  Sure enough, I wound up with what we dubbed "big woman arms of zucchini."

We've had zucchini sauteed in garlic, fried zucchini, zucchini fritters, and zucchini bread.  After giving a few arms away, we shredded up the rest, bagged them in three to four cup increments, and tucked them away in the freezer for winter baking.  Still, the zukes keep coming.  So the other day I decided to tuck them into one of our favorite quick lunch items - quesadillas.  Wow, did this pump up the umph factor!  Snack, nibble, or dine on these tasty tidbits for breakfast, lunch, dinner, or whenever.

Zucchini Quesadillas

2 T olive oil
3 garlic cloves, sliced
1/4 cup onion, shaved in slivers
1 medium zucchini
salt/pepper
1/4 cup cut up cilantro
8 flour tortillas
raw cheddar cheese (or whatever cheese your family prefers)

Heat the olive oil in a medium saucepan, toss in the garlic, and stir around for 1 minute.  Add in the onions and saute a minute or two more, till the onion starts softening a bit.  Now add in the zucchini, salting and peppering to taste.  Continue to stir around so that all is evenly cooked.  Toss in the cilantro at the end and stir to distribute.  Place four tortillas on the counter, sprinkle with cheese, then generously divide the zucchini mixture between them, spreading over the surface of each.  Sprinkle a tad more cheese on top to create good sticking power for the top tortilla.
Normally, we cook our quesadillas on a dry surface of a frying pan or comal.  This time, however, I drizzled another fry pan with olive oil, allowed it to heat up, and then placed a ready quesadilla in the pan.  This created a crisp, toasty, fried tortilla.  Your tortilla might begin to rise just a bit as the air pockets within fill with a bit of steam - yummy!  Flipping it over once the first side has achieved golden perfection, I toasted the other side.  Quarter with a sharp knife and serve with salsa and sour cream - and feel good about interjecting some yummy green veggies into your day!

Shared at Works For Me Wednesdays and Simple Lives Thursday

Chimichurri Tsa Tsa Tsa!

I recently came across a post for chimichurri sauce.  It so tantalized my mental taste buds - as well as gave me something to do with all the parsley I have growing in my garden but haven't a clue as to what to turn it into - I knew I just had to try it.  It did NOT disappoint.  We had this over broiled salmon (the grill, which I'd have preferred to use, is out of gas right now), alongside sweet oven-roasted brussel sprouts and luscious buttery mashed potatoes.  The sauce was the star, hence the zinging "tsa tsa tsa" in my title.  So easy, and what a lively sparkle this will add to any meat you serve.  Roasted chicken will be tonight's main dish graced with this saucy topping.  My family will be thrilled to see it at the table again!

Chimichurri Sauce

1 heaping cup of fresh parsley
1 heaping cup of fresh cilantro
1/2 tsp sea salt
good grinding of pepper
6-8 cloves of garlic
1 healthy lemon squeezed of its juice
1 full lime squeezed of its juice
1 cup olive oil
pinch of cumin and a pinch of red pepper flakes if you like (I forgot them this time)

Stuff all of this, except for the olive oil, in your food processor and pulse a few times.  Then begin drizzling olive oil in as your processor runs, stopping from time to time to scrape down the sides so as to make sure all is getting incorporated.  When it is well blended, dip your finger in to taste.  Allow mouth to water and eyes to roll  in response (like you can stop it) and transfer to serving dish.  Anticipate the oohs and aahs.....

Shared with We Are That Family

~Winter Braised in Wine

Last weekend I picked up an order from a co-op operated by local farms.  Between what I got in my basket of vegetables and what I'd picked up at my own local grocery store, I found myself with a plethora of veggies and looking for something exquisite to turn them into.

Now I like minestrone soup as much as the next guy; well, actually I like it more than anyone else in my family.  So I went looking for ideas online for something else to make out of my mountain of produce, stumbling upon a blog with a moniker that sounds like it was affectionately dubbed by Winnie the Pooh - Yummly (for my tummly.)

Any of you listen to Lynn Rosetto Kasper (what a musical name) of The Splendid Table fame on NPR?  Her very voice is deliciousness as she describes a homely crock of bubbling beans stewing in a liquor of fragrant garlicky broth.  See what she can do with beans?  I listen with delight as callers prevail upon her for help with what's in their pantry and fridge; she gives them instructions on how to transform those staples into succulent success as though she was dispersing from the pages of some ancient tome of culinary secrets.  Think of Yummly as your own Lynn Rosetto Kasper.  I typed in the challenge of my two oddest vegetables to see if Yummly was up to the test - bok choy and fennel - and up popped a recipe for a beautiful winter soup. Amazingly, the only thing that I had to run to the store for was red wine.  Ran out to pick up a bottle of The Dreaming Tree* and a couple of baguettes while my girls stayed home to keep up the chopping prep, made a quick turn around, and we set to it, cooking up a ponderous pot of satisfying pastiche.

Can you sing, "Yummly!"

Of course, their recipe was my jumping off point and I made my own twists here and there.  Here's how you can create exactly what we enjoyed tonight:

Ingredients and Directions:

2 Ts coconut oil
2 generous Ts chili paste with fermented soy beans
1 T minced ginger
12 cloves of garlic, minced
1 red onion, 1 white onion, chopped
1 yellow bell pepper, diced

Heat the oil to med high in your cauldron of choice, then drop in the rest and cook for about 10 minutes.  Then...

4 chopped carrots
2 stalks celery, chopped
1 head of fennel, cored and thickly sliced
12 oz cremini mushrooms, sliced
2 bay leaves
Generous pinch of thyme
1/2 cup of soy sauce
1 cup of sake
1/3 bottle of red wine
3 cups of water and 2 Ts beef broth paste, stirred well

Add the rest of the vegetables, season, and deglaze with the wines and soy sauce.

3 sweet potatoes, chopped into bite-sized pieces
4 red potatoes, chopped fine into the same size pieces
2 cans of drained chickpeas
4 cups of homemade chicken broth
1 head of bok choy with its leaves, sliced thickly (set aside)

Add all the rest and bring to a boil, turn down to a nice simmer and cook until the potatoes are tender, about an hour or so.  During last 10 minutes of cooking, toss in the bok choy and stir.  Check for flavor.  Splash in a little more soy sauce or salt if needed, but our's was absolutely perfect.  With the coming drop in temperatures expected this weekend, my family will be happy to dish up large steamy bowls brimming with color, health, and invigoration.  Come on over, there's plenty to share!

*Normally, I'm not a big fan of red wine, but had a glass while dinner was simmering and it was really quite nice, I could actually taste the raspberries. ;D

Linked with We Are That Family and Simple Lives Thursday

French Hot Chocolate

As promised, here is the recipe for the most delicious, luxurious hot chocolate ever!  I made this back during the early days of my marriage when my sister came to visit our home - and it was actually during the Thanksgiving holidays - but she raved about it then and for years afterwards.  The original recipe (from the North American Cook Book) is supposed to serve eight, but I guess we just prefer a more ample serving per cup so I doubled it for the same number. Simple. Scrumptious. Sublime.

Ingredients:
1 cup cocoa
1 cup water
1 cup sugar
dash or two of salt
1 cup of whipping cream
8 cups of milk
1 pure chocolate bar

Place a metal mixing bowl in the fridge to chill for whipping your cream later.  Put the first four ingredients in a saucepan.  Heat over medium heat, whisking and blending as it warms and becomes smooth and fully incorporated.  Turn off and remove from burner, allow time to cool well.  I like to just put it on the porch railing outside for a bit if it's really cold. Once chilled, take your metal bowl out of the fridge and pour in the cream, then whip it into beautiful pillows of  fluff.  Bring your chocolate mixture over and gently fold it into the cream.  Place it in the fridge to wait as you heat up your milk.

Once you have your milk hot, place a generous dollop of the the chocolate cream in each cup.  Pour your milk in, give just a little bit of a stir, and take a satisifying sip.  This is the most creamy, heavenly cup of chocolate you'll find anywhere... umm... ummm..... ummmm........

(I'm under the weather today, so I'll post a personal photo later... my apologies - but trust me, the cocoa more than makes up for it.)

Shared with Far Above Rubies, Time Warp Wife, We Are That Family, and GNOWFGLINS

Tomatillos and Chilis

I've had a few bags in my fridge that have been awaiting my attention.  I tried my hand at growing my own tomatillos this past summer, but all I got was this large sprawling plant loaded with beautifully delicate empty little paper lanterns.  It looked like I had fruit galore, but each time I tried to pick one it was only to find that it held an illusion.  In my local grocery stores, finding tomatillos in healthy abundance is also a challenge.  So when I came across a nice load in the produce section recently, I bagged up a bunch.

We all have to agree that homemade anything is best, right?  Well  I suspect that these strange looking green globes covered in their own paper wrapping are off-putting for a lot of folks. What do you do with them?  I am here to help you out, so take my hand and leap into the unbelievably delicious world of fresh chile verde.

Seriously, making a simple verde sauce is easy-peasy.  I started with around 1.5 lbs of tomatillos.  Remove their papers, wash them well in cold water, and cut in halves.   Drop those babies into a small stockpot.   Add garlic to taste (that's 6 cloves for us), 1/2 a large onion, sliced, and two de-veined and seeded serrano chilis.

Cover with water and bring to a regular boil, continue that for eight minutes.  Drain and let your blender do the work after dropping the lot in, and adding a bit of salt and pepper to taste.  In your stockpot, splash in a few tablespoons of olive oil, and return your nice blend to it, cooking for five minutes.  I chopped up about 1/2 cup of cilantro and squeezed in 1/2 a lime.

You can use this over enchiladas, in burritos, or it makes a delicious verde sauce for cubed pork.  I froze mine and will whip it out for a winter weekend of ready made zing.

The finished product - it would make my mother-in-law proud!

I also had a stunning bevy of serrano chilis, courtesy of a dear friend who grew them for their beauty - but their family doesn't eat them.  Good for me and mine!  I split, seeded, and de-veined them, then threw them in the freezer.  For those of you who are a bit leery of such a process, let me assure you it is really quite simple.  First of all and very important, you must be sure to wear latex gloves!  Then you may proceed with confidence; slice off the stem end and cut a slit down the center.  I used to use my knife to trim the membranes from inside and remove all the seeds.  Now, I just run my finger inside and scrape out the inner ribs, run some water over them to rinse out all the stuff I don't want.  This makes short shift of a rather peppery job.  Another piece of advice - don't open your mouth to talk, and keep a glass of water nearby.  The fumes and vapors of chiles are powerfully potent!  Now I easily have a winter's supply to throw in my cooking pot to enrich black-eyed peas, chilis, salsas, etc.

Aren't they just GORGEOUS?

Shared with Domestically Divine, Works For Me Wednesdays, and Simple Lives Thursday

Mediterranean Greens

I have been trying my spoon at cooking up Greens lately. Here in the South, they are a favorite of long standing I am told.  However, my family, (of a more, shall we say "refined" taste, as I do not allow picky eaters to my table) has been less than enthusiastic with the resulting attempts. Lucky for them, I press on.

For tonight's main course: I cooked up a pot of wonderful tomato-y goodness today, throwing in browned beef, zucchini chunks, and fresh basil.  We'll have these over portobello mushroom caps with a sprinkling of cheese.  Although I am a stickler for proper English and refuse to dumb down even my texting - whatever did we do before the word "Yummo!"?

For our green side dish, I looked online for something that an authentic Italian would serve with pride.  I wasn't duly impressed, but my mind/mouth/tummy connection began working.  Here is the resulting dish, which I think will serve to impress my familial epicurean audience:

Mediterranean Greens

Healthy splashing of extra virgin olive oil in a generous-sized saute pan
1 organic red onion, sliced fine
16 oz. Bag of Nature's-Greens (Earth Fare), blend of mustard and turnip greens
8 gloves of diced garlic
1/2 cup of pitted Kalamata olives, cut into quarters
1 lemon, juiced
Salt, to taste

Heat the oil and add the red onion, sauteeing until nicely wilted.  Add the greens a handful or two at a time as they cook down.  Throw in the garlic and olives, allowing to cook for a minute or two more as you saute.  Pour 1/2 of the lemon juice over it all.  Stir to distribute well and salt as you like it.  Save the last of the lemon juice to let your eaters sprinkle over just before eating so as to give it the freshest sparkle of taste.  Maybe add a dash of red pepper flakes?

Oh so healthy and Nummy, nummy, nummy... another word-string I've come to love.

New Year's Resolution 2010 #1 - DONE!

Yes, you read that right.  I am referring to one of my first blog posts when I listed six New Year's Resolutions I was making.  The first one was as follows:

1) I will make a dish with beets. I apologize for this rather rude revealing, but beets were almost guaranteed to make me gag as a child, and so I have resolutely avoided them as an adult. I did have them in a dish in Colombia where they were combined with tomatoes - they weren't bad, but they still tasted like dirt to me. I wish I loved them because I know they are good for me. So, my goal is to try to cook them myself and I am very open to enjoying them. I have found that my personal pleasure in cooking increases my appreciation for the dish itself. I have eaten meals at my table quite worthy of 5 stars - so I think my missing beet ingredient might just be - Me.

Well, last weekend I purchased two different kinds of beets at my local farmer's market.  Those promises have long lingered in my memory; time has been passing but they have continued to follow me with the clasp of a pledge made in confidence.  I know, you don't care or probably even know what I said back in January 2010.  But I do, and it binds me.

So, I figured I should start with the best and something that was homegrown usually fits that bill. Borrowing from a couple of different websites, I leaned primarily upon a rather basic recipe from the ultra-reliable Simply Recipes.  I only had a smidge of foil, so I wrapped up my beets in parchment paper and that worked fabulously.  I was so pleased; the meal I served was 100% organic.  A tender beef roast with bell peppers, tomatoes, onions, garlic, and celery in the crockpot.  Sweet potatoes roasted in the oven with coconut oil and Emeril's Essence (ok, not organic there.)  A cold garlicky green bean and sliced potato salad, steamed beforehand and then put in the fridge to chill.  And my beets in a balsamic reduction glaze.  It turns out I was right.

They were the best beets I've ever had in my life.  

We've all agreed that we could eat beets once a week during the summer.  A Triumph my dear, a Triumph!

I am sharing this with Simple Lives Thursday, We Are That Family, and Far Above Rubies.

Yo' Mama's Chicken Soup

My husband has been asking me to make chicken soup lately.  'Tis the season for it, I suppose.  We have been relatively healthy in our house as Old Man Winter has approached, but an ounce of prevention is worth a pound of cure – and chicken soup seems to be one of those magically special somethings that attend to both, as well as bringing comfort and joy to one and all.   I made the traditional standard chicken soup for years; but some time back, in my efforts to improve upon the time-honored ingredients in the “holy trinity” of mirepoix, I began bringing a bit more oomph to my golden elixir.  The naming comes from my passing this on to my own children, to be made for their future families, time in perpetua - as well as my sons' penchant for 'Yo Mama jokes.  My personal favorite was a sign outside of a restaurant which read, "Your Mama Eats Here". 

Making your own broth for your soup’s base feeds the taste buds as well as the body and soul.  For newbies to healthy cooking, I strongly encourage you to start here.  The first ingredient substitution was to exchange the humble potato for its sweet bright orange cousin.  Garlic is highly favored in our home, and is routinely added in triple the called-for amounts.   Including it and a lemony stump of ginger to the broth heightens the flavor.  I also began adding spinach, the safe green choice for those first venturing into gourmet dabbling on their own.  This time, however, I had a bag of mixed mustard and turnip greens in the fridge, and a new favorite was born!   The leaves are delicious, but the real treat were the ribs, which add a nice sort of bok-choyish crunch to the soup.  Those are the staples, with a little bit of this and that added from what we have on hand.  I forgot to add leeks I’d purchased this time, but I did drop in some frozen corn and zucchini cooked til al dente – delicioso!  I always add a generous squeezing of juicy lemon at the end for a delightful extra zing of flavor and Vitamin C.  I am purposely not labeling amounts – just use what you like and make this your own!  I read a wonderful book called One Bite at a Time by Rebecca Katz.  I am on my fifth round of checking this book out of the library, so I clearly just need to buy it.  She created what she calls the FASS Trick - which are the elements of taking a food to the YUM level.  I now cook with this mental reference always in mind.  If something's missing, its one of these four.

F - fats   A - acid   S - sweet    S - salty  

Ok, on to the cooking!     

Chicken, onion, celery, carrots, bay leaf

1)      1)  Begin by boiling your chicken with the veggies and leaf for broth – homemade is always best.  Once the chicken in tenderly cooked, remove and allow to cool on a plate for de-boning.  Separate into healthy bite-size pieces, not to shreds.  Remove the veggies and toss (I give the carrots to the dog) - they’ve done their job of imparting their goodness to the broth.

Sweet potatoes, zucchini, corn, greens, ginger, garlic, olive oil, sesame oil, sea salt.

2)      2) Slip the piece of ginger and minced garlic into the broth.  Peel sweet potatoes and chop into bite size pieces and add as well.  While the potatoes are gently boiling, add chopped greens to a medium hot pan holding a drizzling of olive and sesame oils each.  Cook til nicely wilted and add to the soup.  Chop up zucchini and add just before the potatoes are done.  Pour the frozen corn in, allow to reheat back up, then put the chicken (which should have cooled enough to be de-boned and waiting now) back in.  Salt to taste, and don't be afraid.  Soup needs some salt.  

A little hint: your soup may be a bit oily on top from the chicken skin.  I place a paper towel on top at the end of cooking to absorb the grease.  Two rounds should do it, and it makes for a “cleaner” soup.

I also like to chop up cilantro and add prior to serving.  A dribble of sriracha or other hot sauce is yummy too. Serve and share.  To your health!

You Had Me At Creme Brulee....

You always do.....

Actually, I was looking for a recipe to help me cook up a bunch of pork chops. Everyone has their comfort foods and one of mine is pork chops with sauerkraut and mashed potatoes. However, since I took two packages out of the freezer I was thinking I'd cook up one the way I like it, and experiment with the other - freezing it for later. I was thinking something with hoisin sauce.

That's always how it starts, isn't it? Perused a few pages and blogs... when suddenly I came across Dinner With Julie. Her Hoison Lettuce Wrap recipe isn't even there anymore, but it took me two read-throughs before that even registered. With a line-up of:

Day 98: Hoisin Pork Lettuce Wraps, Vietnamese Rice Paper Rolls with Peanut Sauce, Thai Coconut Soup with Lemongrass and Chicken/Shrimp, Pork Potstickers, Teriyaki Beef Satay, Curried Peanut Orange Shrimp and Green Tea Crème Brulée

I could only sit there in captured silence, savoring each dish in my taste buds of anticipation.

And it all ends with........ Creme Brulee. The words are said with delicate reverence and sweet delight.

I don't know that my family and I need all of this food in one sitting, but I will be whipping up some of these goodies, as well as others on Julie's blog. I invite you to walk through her delicacies, you'll leave hungry and inspired.

นี้ เป็น ที่วิเศษ .....

(In Thai: This is heavenly.....)

Champagne Mangos and Bananas

Several years ago, a friend was visiting and while we perused my local grocery aisle, she softly gasped, "Champagne mangos! Oh! They are my very favorite fruit!" She lovingly placed a few in the cart. You just have to know Anita, she does so many things lovingly. I was pleased to be able to provide the store which catered to her delights.

Back at home, I watched her peel the skin from this yellow fruit, a soft palm-fitting curve to it's lovely shape. Inside was revealed a golden interior smooth and sweet. Nibbling on a small section, I could see what all the raptured enthusiasm was about. Of course, anything that includes "champagne" in its name has to be special. Secondly, these really are a step up in flavor over ordinary mangos, both mellower and more flavorful at the same time. And as the years have passed, their rarity has impressed me. Try as I might, I have not come across them again until this week - in my local Wal-Mart, of all places. Mangos, champagne or otherwise, offer a bevy of health benefits to tempt you to try them. Like Anita, I have fallen in love with the Champagne Mango.

Health Benefits of Mango :

1. Mangoes contain phenols, this phenolic compound have powerful antioxidant and anticancer abilities.
2. Mango is high in iron, pregnant women and people with anemia are advised to eat this fruit regularly.
3. Mango is effective in relieving clogged pores of the skin.
4. It is also valuable to combat acidity and poor digestion.
5. Mangos are low in carbohydrates.
6. Mango is a rich source of vitamin A(beta-carotene), E and Selenium which help to protect against heart disease and other ailments.

I tried them this morning with my ritual coffee with cream and sugar. Their delectable sunburst arcs alongside the light, fresh mildness of banana circles played a breakfast cantata for my senses. The first meal of the day should make you smile, don't you think? I'm sure Anita would lovingly agree.

I am posting this on GNOWFGLINS Tuesday Twister.

Thai Beef Liver with Coconut Rice and Green Sauce

I should have added Beef Liver to my list of New Year's Resolutions - I love being able to put checks in little boxes. I'm the kind of person who goes back and adds things to my to-do-list if I did them but they weren't on the list in the first place. They should have been, and I want credit for them. I feel so certain that this is right and just that I don't begrudge anybody else doing the same. ;D

Like most American kiddos, I have memories of the occasional sight and smell of liver and onions showing up for dinner. It wasn't bad necessarily, but it wasn't quite up there at average on the tasty response meter either. Well, this ain't your Mama's liver, honey! My family says the sauce is what really pushes it over to the category of "welcome back" meals they'll be pleased to see again. And they ate what was leftover for lunch the next day without a word of encouragement from me!

Marinade
1/2 cup plain yogurt

1 T garam masala

1 T fresh lime juice

1 T minced ginger

2 minced cloves of garlic

1/2 tsp sea salt

1 good sized pasture-fed beef liver cut in slices 1/4" thick

Mix marinade ingredients in non-reactive bowl and place the liver in to rest at least 2 hours in the refrigerator.

Saute in batches that will fit your pan without crowding in 1-2 T coconut oil on med heat until cooked through. I had heard that liver curls in an unruly fashion, so I made intermittent cuts every inch or so down each slice. That seemed to help quite well.

Green Sauce

In blender mix this all up well:

2 cups fresh cilantro

1 cup unsweetened grated coconut

1 T fresh chopped ginger

1 tsp comino

2 garlic cloves

2 T fresh lemon juice

1/2 cup of water

1 tsp sea salt

We tried an online recipe for coconut rice a while back, and my kids clamor for it every chance they get now. Serve plates with rice, then liver placed on top, graced with some of our zesty green sauce, and a sweet sprinkling of toasted coconut for a pretty finish.

I am going to post this at Kelly the Kitchen Kop's Real Food Wednesdays. Let me know what you think! If you've been wanting to try making liver for your family because of it's nutritional benefits, perhaps this will give you just the incentive you're looking for.

Consumición sana feliz!

Mayacobas y Verdes

In English: Mayacoba Beans and Greens. I have long wanted to try my hand at just such a dish. I am posting this at Food On Fridays w/ Ann Kroeker. I picked up this bag of unusual beans at my local grocery store. I sound a bit like I'm cousin to Jack and the Beanstalk, don't I? These beans have become a quick favorite with my family - smooth, buttery, and filling. You may substitute cannellini or another of your preference.

Mayacoba y Verdes

1/2 bag of washed Mayacoba beans, soaked overnight, pressure cooked in fresh water for 30 minutes, allowed to cool to release pressure. Then add:

1 16 oz. can of diced tomatoes

1/2 T comino

1 T Mexican oregano

1 T chili powder

salt to taste

2-6 cloves of minced garlic tossed in

In another pot throw in 3 lbs. of mixed greens - turnip, mustard, collard, etc. or one of your choice. Add 6 cups vegetable or chicken broth and 2-6 more minced cloves of garlic. Cook down til as soft as you like them, stirring from time to time.

Add to the beans and stir to combine nicely. Serve sprinkled with queso fresco and the comfort that you are ladling out health and contentment.

"Soup puts the heart at ease, calms down the violence of hunger, eliminates the tension of the day, and awakens and refines the appetite." Auguste Escoffier

Anticuchos de Corazon

Ai-yai-yai!

What do you do with beef heart? Google and improvise, my dear, google and improvise....

Pickled heart did not really appeal to me - although I probably would like it just fine, it appeared to take too much time. Boiling also did not exactly tickle my fancy. However, I was willing to bet that something south of the border would be a winner around our table. Anticuchos appear to be a popular dish in both Nicaragua and Peru (perhaps elsewhere as well,) and I was willing to wager that my little Colombianitas and Mexicanos would find it muy delicioso tambien.

I can't wait to make it again! Lucky for us, I have one more packet of free-range beefheart waiting in the freezer.

Anticuchos de Corazon de Ruiz-Esparza Familia

1 beef heart cleaned of membranes and cut in 1/2" slices

good splishy-splash of bluberry-pomegranate vinegar

healthy whoosh of olive oil

appx. 1 and 1/2 tsp. chili powder

appx. 1 T. comida

appx. 1 T. mexican oregano

2 finely minced garlic

appx. 1 tsp. salt

Put it all in a ziplock bag, massage it well, and leave in the fridge to marinate at least 4 hours. Grill outside about 4 min. a side. Goce! (Pic coutesy of google images, I'm afraid, but it's a pretty good replication.) We had beans and greens with it, which I will post later on.

Mayo su placa sea siempre llena con bendiciones.