Thursday, May 31, 2012
Thursday at the Table: Fajitas
I meant to write this up on for Tuesday at the Table, but hey, it's been a really busy week. Head over there to see what others have been cooking up!
Last night I made fajitas for the family, and thought I'd share them with you (at least virtually). Our favorite meat is Flank Steak, marinated with Penzey's fajita seasoning (I LOVE Penzeys' Spices). I marinate it whole, and then either my husband or I grill it on a hot grill, then slice it thin (against the grain). Yum! Sorry no picture :(.
I also slice up peppers and onions and throw them in our cast iron skillet with more fajita seasoning and a little oil and cook until soft.
My parents are from Texas originally, and grew up eating good Mexican food. As long as I can remember, my mom has always made tortillas from scratch. I suspect it was because back in the 70's and 80's, when I was growing up, you probably couldn't find tortillas in grocery stores in Louisiana. She'd use Masa Harina for the corn tortillas and I still use a simple recipe for flour tortillas. 3 cups flour, 1 tsp salt, then add 1/3 cup oil and 1 cup warm water, kneed until smooth. I grew up rolling them out with a rolling pin, but discovered an electric press that we have been using for many years now that presses them out and cooks them at the same time!! I LOVE it!! Another favorite meal is bean and cheese burritos that I make with home made pinto beans and home made flour tortillas. They are fantastic!!
My mom also made guacamole from scratch, as I still do. My easy guacamole is just a few mashed up avocados, a few tablespoons of lemon juice (I like it very lemony), and a few tablespoons of tomato salsa... quick and easy!
Finally, I used some of my preserved lemons this week for the first time!! I just simply chopped some up and added them to rice that I was making to go with some chicken shish kabobs (again, no finally pictures LOL). Here's the before picture. Everyone liked the rice a lot! One thing we weren't expecting is the slightly bitter aftertaste of the preserved lemons. After reading more about them, I think it's normal. I like it... bitter, sour, salty, and even a little sweet all in the same wonderful condiment. I'll be using them again for sure. I think with the rice, being so bland we could really taste the full flavor of them. I also think I may have used a little too much. A little really DOES go a long way! I wonder if cooking them again brought out the bitter. I may just stir them in after the rice is cooked next time. I plan to use it again in dishes that have more complexity.
Have you ever tried preserved lemons in anything? I'd love to hear about your experience with them!