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| Fajitas | |
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Ready in over 3 hours
- 3 lbs. skirt or flank steak
- OR
- 3 lbs. boneless, skinless chicken breasts
- OR
- 3 lbs. shrimp, cleaned
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- 2 large yellow onions
- 2 green bell peppers
- 1-2 red bell peppers
- 2 T vegetable oil
- 2 C grated cheese
- 1/2 C cilantro, chopped
- 3 C guacamole
- OR
- 3 C guilt-free guacamole
- 1/2 C cilantro, chopped
- 2 C sour cream (optional)
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- Marinade
- 1 C lime juice
- 1 T pepper
- 2 T garlic, minced
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- Pico de Gallo
- 1/2 cup fresh cilantro, chopped
- 2 green onions, chopped
- 2 large tomatoes, chopped
- 1 tsp. garlic, minced
| | Serves 8
Combine marinade ingredients in a large dish. Combine all marinade ingredients and add meat and marinate in the refrigerator for at least 4 hours, preferably overnight for steak or chicken.
To prepare the pico de gallo, simply combine all of the ingredients in a small serving bowl.
Slice the onions into 1/4-inch slices, and cut each slice into a semicircle, chop some cilantro and set aside.
Grill the meat until it is cooked slightly less than the way you like it. You can also grill the onions and peppers, or if it is easier, sauté' them in the oil until they are soft, using a large frying pan. After removing the meat from the grill, slice it into strips that are cut across the grain. The strips should be 3-4 inches long and 1/4 inch thick. Combine meat with the onions and peppers. Place all ingredients on the table. Each person makes their own fajita by taking a tortilla and spooning some of the meat onto it, then adding their choice of each of the other ingredients in whatever combination they like best.
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| Cantonese Wild Mushroom Pasta | |
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Ready in about minutes or less!
- 8 oz. fusilli or your favorite pasta
- 2 teaspoons plus
- 3 tablespoons flavorless cooking oil
- 1/2 lb. firm mushrooms such as button, shittake, morel, or chanterelle
- 3 whole green onions
- 3 cloves garlic, finely minced
- 2 tablespoons finely minced ginger
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- Sauce
- 1/4 cup chicken stock
- 1/4 cup dry sherry or Chinese rice wine
- 2 tablespoons oyster sauce
- 1 tablespoon dark sesame oil
- 2 teaspoons cornstarch
- 1/2 teaspoon sugar
- 1/2 teaspoon freshly ground ginger
| | Serves 2-4
Advance Preparation
Bring 4 quarts water to a rapid boil in a large pot. Lightly salt the water and cook the pasta according to the package instructions. When the pasta is slightly firm, drain it, rinse with cold water and drain again.
Toss the pasta with the 2 teaspoons cooking oil. If using shiitake mushrooms, cut off the stems. Cut the mushrooms into 1/2 inch slices. Cut the green onions on a sharp diagonal into 1-inch lengths. Combine the mushrooms, green onions, garlic and ginger (you need 4 cups total). Cover and refrigerate all ingredients until 5 minutes before cooking. Can be completed to this point up to 8 hours in advance of last minute cooking.
Last Minute Cooking
Place a wok over high heat. When wok is very hot, add 1 1/2 tablespoons cooking oil. When oil is hot, add the vegetable mixture and stir and toss until the mushrooms begin to wilt, about 2 minutes. Transfer to a plate and return wok to high heat. Add the remaining 1 1/2 tablespoons oil. When the oil is hot, add the pasta. Stir and toss of 30 seconds, then add the sauce. Stir and toss until the pasta is heated through. Return the vegetables to the wok and cook for 30 seconds more to heat evenly. Transfer to a platter or dinner plates and serve at once.
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