My "Go to" Marinade

Shanghai Marinade

I modified this recipe from one that was originally in Gourmet magazine in the 70's when Teriaki was so popular. It's very versatile, and has been my "go to" marinade for grilling ever since.

1/3 c. soy sauce
1/3 c. good Sherry (see *tip below)
1/3 c. peanut oil
1 tablespoon sugar
3 medium cloves garlic, minced or pressed
Tabasco sauce, several healthy shakes (3 or more)
Two or three strips of lemon rind, twisted to release flavor (2" long x 1/2" wide)

For thickening slurry:
2 Tablespoons of Sherry
1 Heaping tablespoon cornstarch

Mix all ingredients together (omitting the last two slurry ingredients) until thoroughly emulsified. pour into a large Ziploc bag, or whatever container you'll be marinating your meat in. I use a Tupperware type container.
Add meat. Refrigerate at least two hours. Shake, or stir occasionally to ensure good absorption.
When ready to grill, remove meat from container and reserve marinade.
While meat is cooking, pour marinade into small saucepot and bring to a simmer.
Meanwhile: in a small bowl or cup; mix a slurry of the cornstarch and the 2 Tbsp. Sherry. When the marinade comes to a boil gradually add the slurry mixing constantly until marinade is thick enough for basting. If you need to make more of the cornstarch slurry; do so, this time adding just enough Sherry to dissolve the cornstarch. Start basting the meat about ten minutes before it's done.

*Tip:
For beef kabobs or pork, I use Sweet Sherry.
For chicken I use Dry Sherry, or Vermouth.
For a larger beef roast, I'll often use Tawny Port
Remember: if you wouldn't drink it, don't cook with it!

Easy Fajitas!

Slow Cooker Fajitas
makes about 8 fajitas

1 each medium green, sweet red and yellow pepper, cut into 1/2-inch strips
1 large sweet onion, cut into 1/2-inch strips
2 pounds boneless beef sirloin steaks, cut into thin strips
1/2 cup beef stock
1/4 cup good red wine
1 tablespoon lime juice
2 teaspoons ground cumin
2 teaspoon chili powder
3 cloves garlic, minced or pressed
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper
Flour tortillas, warmed
Salsa
Shredded cheddar cheese
Fresh cilantro, coarsely chopped


Place peppers and onion in a 5-qt. slow cooker.
Top with beef.
Combine the water, vinegar, lime juice and seasonings; pour over meat.
Cover and cook on low for 6-8 hours or until tender.
Using a slotted spoon, place about 1/2 cup meat mixture down the center of each tortilla.
Top with salsa, cheese and cilantro; roll up and enjoy!

Tacos Ole'!

Aunt Suze's Taco Meatpreparation: 40 minutes
Leftovers can be frozen, used for tostadas or taco salad another day. Better yet, try my "Easy Taco Bake"

Try this with the ground turkey. My non-turkey eating brothers didn't know the difference. Actually, the turkey works much better here, imparting a fresher and less greasy taste. I have been perfecting this recipe over the years and it always gets raves. Once you taste these, you'll never do it any other way.
3 lbs. ground turkey (or ground round if you must)
1 large onion, chopped
4 or 5 large cloves garlic, minced fine or pressed
3 tsp. seasoned salt (Lawry's)
several grinds fresh black pepper
4 level tablespoons chile powder (YES, this is ESSENTIAL for the right flavor)
2 teaspoons dried oregano (or 1 tablespoon fresh)
1 teaspoon cumin
2 small or 1 large tomato, chopped in 1/2" pieces
1 small can chopped green chiles (these cans are very small, only 4 oz. I think.)
1/2 cup *Herdez Salsa Casera, or your favorite salsa (*Herdez Salsa comes in small 7 oz. cans in the ethnic foods isle)Cilantro, chopped (1 large bunch)

In a Large skillet, or 3 quart pot, add three pounds ground meat, onion, and garlic. Cook until just browned. Do not overcook or meat will be tough.
Add seasoned salt, black pepper, chile powder (trust me, use ALL of it!), oregano, cumin, tomato, green chiles, and salsa. Turn heat down low, cover and simmer, stirring occasionally for 25 minutes, stirring in half of the cilantro 10 minutes before done.
Note: Giving this a full 25 minutes to simmer is important for the flavors to meld properly.

Serve on warm flour tortillas with assortment of toppings.
Great with refried beans and Puerto Rican yellow rice as side dishes.On occassion I will make a cactus salad too (cactus comes canned or jarred in the ethnic foods isle of your grocer and fresh cactus pears can be obtained seasonally).
Topping suggestion: shredded cheddar and monterey jack cheese, chopped tomatoes, shredded lettuce, and salsa (I always mix some chopped, fresh ciantro into the salsa).

Chile!

Aunt Suze's Chili
Preparation: 60 minutes

1 large onion, chopped
4 large cloves garlic, minced (or pressed)
1.5 pounds ground beef (use ground round)
1 pound ground turkey (can use another pound of beef instead, or two pounds turkey)
1 tsp. seasoned salt
1 tsp. black pepper
2 or 3 tablespoon chili powder
2 tsp ground cumin
1 tsp. red pepper flakes (or more if you like it hot)
1, 15 oz. cans tomato sauce
2, 28 oz. cans stewed tomatoes (if whole, crush to pieces with fingers over pot)
3, 15 oz. cans chili beans or red kidney beans (I use Brooks Chili "HOT" beans)
2 to 3 tablespoons chopped cilantro
Grated sharp cheddar cheese & diced green onion for garnish(see *Tip)

In a large (4-5 quart) pot, saute the onion for a couple of minutes. Add the ground beef, ground turkey, garlic & seasoned salt. Cook until the meat is lightly browned. Be careful not to over brown the meat or it will be tough and tasteless *what you're looking for here is clumps of meat with a slightly pink center. Then add the remaining ingredients (except cilantro) and mix well. Cover and simmer on low for 25 minutes. Adjust seasoning (may need more cumin, chili powder, or pepper flakes as your taste dictates). Continue simmering very slowly (with lid askew to release steam) for another 20 minutes, adding cilantro ten minutes before done.

*Tip: Serve with grated cheddar cheese, diced onion and either oyster crackers, tortilla chips or cornbread on the side.

Leftover Taco Meat?

Easy Taco Bake
Preparation time varies

When you have tacos for supper, do you end up with a little of each filling leftover?
This fast and delicious pizza-like main dish is a great way to use them up!

2 tubes, refrigerated crescent rolls
taco meat mixture (if not using leftovers, make according to "Lawry's" packet mix, or use my Taco Meat recipe)
*1, 15 oz. can refried beans, mixed with 1/2 tsp. cumin & 1tsp. corriander (optional)
5 oz each, shredded cheddar & mantery Jack cheese (or mexican blend)
Assorted chopped toppings such as, tomatoes, green onion, black olives, green chiles, shredded lettuce, fresh cilantro
Salsa or taco sauce
Sour cream (if desired)

Preheat oven to 350 .
Press crescent rolls dough into the bottom of a 10-inch by 15-inch jelly roll
pan to form a crust.
layer with the taco meat and bake until golden.
*Meanwhile: if using refried beans; place bean mixture in a microwave safe bowl and microwave until hot, stirring once halfway through (this should only take about three or four minutes total).
Spread beans evenly over meat layer.
Sprinkle with shredded cheese and pop it back in the oven until the cheese is melted.
Immediately top it with chopped tomatoes, chopped green chiles, green onion, sliced black olives, & shredded lettuce.
Cut in squares & Serve with salsa and sour cream. YUMMY!