Steak:
2 pounds skirt/flank steak and olive oil. I prefer skirt.

Marinade:
    1/2 cup chopped fresh cilantro leaves
    1/4 cup olive oil
    1 cup soy sauce
    1 cup pineapple juice
    Juice of 1 lime
    2 cloves garlic, minced
   

Bell Pepper Sauce:
Mix of green, yellow, and red bell and red onion. Saute in:
1/4 cup olive oil
1 TBSP Worcestershire sauce
1 TBSP red wine
1 TBSP lime juice
1 tsp honey
1 garlic clove, pressed
1 tsp Dijon mustard
Dash onion powder
Dash cumin, ground
S&P

These can be made into fajitas by adding guacamole, salsa and sour cream on a small flour tortilla. 

Directions:
In a gallon size Ziploc bag or large bowl, combine steak and marinade and marinate for at least 4 hours to overnight. Drain the steak from the marinade and pat dry..

Preheat grill. Using paper towels, pat both sides of the steak dry; season with salt and pepper, to taste and add paint a little olive oil on the steak.

Add steak to grill and cook 1 minute on the first side, flip and cook 1 minute on the reverse side, then do again but cross the steak for grill marks for medium rare. Let rest 10 minutes.

Thinly slice steak against the grain and serve.

As of 6/6/24

How to boil an egg.  A friend showed me this method and it really works.  Place 5 to 6 eggs in a pan that has a lid and preferably a long handle.  Fill the pan with water but only a quarter inch high (~1 ½ cups).  Bring to a boil on medium high.  When the water starts to boil put the lid on and cook 11 minutes.  Pour out the hot water and fill the pan with cold water to stop the cooking.  Pull each egg and crack it lightly around and place back into the water and leave there until the eggs completely cool.  You will notice the eggs peel perfectly if you do this.  The water seeps in under the shell.  Place on a plate and leave there.

5 to 6 eggs
1 TBSP finely chopped celery
1 TBSP finely chopped yellow or red onion
A dash of Lawry’s season salt
A dash of fine ground black pepper
1 tsp Dijon mustard
A dash of Sriracha Hot Chili Sauce
~1/3 cup mayo or better Kewpie Japanese Mayo (I always use Kewpie)

With a fork mash the eggs on the plate and place in a bowl.  Add the remaining ingredients, stir and place in the frig for later use.

As of 5/16/21

Salad

This is a steady for Monday nights.  No meat, just olives, olive oil, nuts and salad fixings.  This is really good for you and we need this kind of olive oil in our diet.

½ can green olives (pitted) can have pimentos
½ black olives (pitted)
½ can garbanzo beans/chick peas
1 small jar of marinated artichoke hearts
¼ bag of dried and sweet cranberries with glazed walnuts
Goat cheese with herbs or Feta Cheese Mediterranean Herb
¼ red onion thinly sliced
3 large leaves NAPA cabbage or large Romaine leaves cut long ways and thin sliced ¼ inch cross cut

Dressing

¼ cup olive oil
1 TBSP white vinegar
1 TBSP dry red wine
(This is actually red wine vinegar)
1 TBSP Dijon mustard

Mix and pour on the salad and toss salad

Serve

As of 3/29/21

125 g. all-purpose flour
1 cup milk microwaved for 1 minute (to 110°)
½ tsp. baking powder
¼ tsp. yeast
½ tsp. sugar
¼ tsp. salt (if you like)
1 TBSP clarified butter

Mix everything together except the butter with a whisk until the batter is sort of runny.  Let batter rise and bubble 30 minutes.

In a 8 inch pan, melt the butter and get pan hot on medium heat.  Pour in the batter and brown on bottom (~3 to 4 minutes), turn over, brown for another 3 to 4 minutes.  Remove like a large pancake and cut into 4 pieces.  Serve with breakfast.  I serve this with banger sausage and an egg over easy. I don’t have crumpet forms so I use an 8″ pan.

As of 3/7/21

(Click on pics to enlarge)

One big batch of fresh San Marzano tomatoes or a combination of San Marzano, Roma, Cherry and another tomato.

Run the tomatoes through a tomato miller. This mill machine separates the seeds and skin from the meat. This yielded exactly 56 oz. of meat.

In a large pot, add all these ingredients.
1/3 cup olive oil
Pinch of red pepper flake
1 tsp. sugar
1 tsp. salt
¼ tsp. freshly ground pepper
56 oz. milled tomato meat

In a small food processor chop:
½ onions
4 garlic cloves
1 TBSP fresh oregano
1 TBSP fresh basil
1 TBSP fresh mint

Add the herbs to the pot and cook all on a low temp until the water evaporates and the sauce gets thick. Maybe 3 hours or more on low.  Refrigerate overnight.

Spoon 15 oz. in quart size freezer bags and freeze for next year.

I also grew my own garlic, oregano, basil and mint.

As of 3/4/21