Actually someone stopped by with all these ingredients and asked me if I was willing to prepare it , so I did and was amazed at the simplicity of the marinade and how intense the flavoring was when it was finished......
they brought back the recipe from a Chicago restaurant trade show and wanted to try it!!!.........guess they will be serving it in there restaurant now.
-- Edited by Lucky Mike on Saturday 8th of June 2013 07:23:00 PM
Lucky Mike said
12:40 AM Jun 9, 2013
marinade
1 small lemon
1 small lime
1 bunch of celantro
1 lg. green sweet pepper
1 lg. Red sweet pepper
1. Habenaro pepper.....this is not really necessary unless you like hot food
1. sweet onion
1lb london broil or your choice of grilling beef or substitute and use boneless chicken breast!!
1/4 cup Tequila....(if your a sipper use more please....LOL)
prepare marinade
emulsify lemon and lime complete rind and all add celantro &( Habinaro) finely chopped and tequila place in a container and marinate meat in it for 2 hrs. or more
when ready start the grill ......grill peppers and onion then cut into strips.........grill the meat and serve on tortillas with sour cream & salsa or add it as part of your mexican dinner!!!!
just made this and it is to die for!!!!!!
WestWardHo said
02:16 AM Jun 9, 2013
Oh my god, sound great! We just had a late Mexican lunch. You celebrating?
Sherry
Terry and Jo said
02:40 AM Jun 9, 2013
OK. Let me get this straight. Someone that owns a restaurant came by with the ingredients and asked YOU to prepare it?
Uhhh.....
......were you just the guinea pig or food taster on this event?
Be careful of "new friends," Mike.
Terry
Lucky Mike said
02:49 AM Jun 9, 2013
He is a really good friend Terry......we have a couple of business ventures together and he opened a pub in the historic district of Portsmouth Nh on the water......Very nice place!!
Ckerr said
04:39 PM Jun 9, 2013
Now that sounds yummy! It will fit well down here in our northern suburb of Mexico!
I think I'll give it a go with a london broil and have some folks over for dinner. Here in Texas all the locals know you can't beat the HEB brand marinated chicken fajitas. No one I know makes their own!
Here's my recommendation for a side dish. Easy, summery and healthy. It's my go to potluck dish these days!
Southwestern Black Bean Salad
Servings: 13 • Size: 1/2 cup • Old Points: 1 • Weight Watcher Points+: 2 pt Calories: 79.5 • Fat: 3.5 g • Carb: 12 g • Fiber: 3 g • Protein: 3 g • Sugar: 1 g Sodium: 127 mg (without the salt) • Cholest: 0 mg Ingredients:
15.5 oz can black beans, rinsed and drained 9 oz cooked corn, fresh or frozen (thawed if frozen) 1 medium tomato, chopped 1/3 cup red onion, chopped 1 scallion, chopped 1 1/2 - 2 limes, juice of 1 tbsp olive oil 2 tbsp fresh minced cilantro (or more to taste) salt and fresh pepper 1 medium hass avocado, diced 1 diced jalapeno (optional)
Directions: In a large bowl, combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper. Squeeze fresh lime juice to taste and stir in olive oil. Marinate in the refrigerator 30 minutes. Add avocado just before serving.
Makes about 6 1/2 cups.
Jo And Craig said
10:50 AM Jun 10, 2013
Thanks, Sherry! I have always wondered if there was a way to keep cilantro longer than its usual lifespan!
Also, do you know if you cut the top off of chives (green onions) to eat or cook with, leaving the root intact, and place it in a cup of shallow water, it will continue to grow? You would be surprised that it can grow up to 1" just overnight!
-- Edited by Mary Sunshine on Monday 10th of June 2013 10:51:30 AM
WestWardHo said
03:28 PM Jun 10, 2013
Ok, love the recipe sharing and love cilantro so here's my contribution: when you buy a bunch of cilantro cut about 1/4" off the bottom stems, don't wash, and put in jar/glass of water just covering an inch or two of stems in the refrigerator and cover with the clear bag produce comes in. Remove quantity needed wash and use. Lasts up to 4 weeks if you change water every few days.
Sherry
Lucky Mike said
05:52 PM Jun 10, 2013
Chives and garlic are my favorite 2 plants in the RV......
WestWardHo said
09:27 PM Jun 11, 2013
Mary, I tried that with romaine but left my romaine planted in the Host garden at our last campground because it grew great roots in the water 😥. So it does work with romaine can't wait to try it with green onions. Like your chives and garlic Mike.
Actually someone stopped by with all these ingredients and asked me if I was willing to prepare it , so I did and was amazed at the simplicity of the marinade and how intense the flavoring was when it was finished......
they brought back the recipe from a Chicago restaurant trade show and wanted to try it!!!.........guess they will be serving it in there restaurant now.
-- Edited by Lucky Mike on Saturday 8th of June 2013 07:23:00 PM
marinade
1 small lemon
1 small lime
1 bunch of celantro
1 lg. green sweet pepper
1 lg. Red sweet pepper
1. Habenaro pepper.....this is not really necessary unless you like hot food
1. sweet onion
1lb london broil or your choice of grilling beef or substitute and use boneless chicken breast!!
1/4 cup Tequila....(if your a sipper use more please....LOL)
prepare marinade
emulsify lemon and lime complete rind and all add celantro &( Habinaro) finely chopped and tequila place in a container and marinate meat in it for 2 hrs. or more
when ready start the grill ......grill peppers and onion then cut into strips.........grill the meat and serve on tortillas with sour cream & salsa or add it as part of your mexican dinner!!!!
just made this and it is to die for!!!!!!
You celebrating?
Sherry
OK. Let me get this straight. Someone that owns a restaurant came by with the ingredients and asked YOU to prepare it?
Uhhh.....
......were you just the guinea pig or food taster on this event?
Be careful of "new friends," Mike.
Terry
I think I'll give it a go with a london broil and have some folks over for dinner. Here in Texas all the locals know you can't beat the HEB brand marinated chicken fajitas. No one I know makes their own!
Here's my recommendation for a side dish. Easy, summery and healthy. It's my go to potluck dish these days!
Southwestern Black Bean Salad
Servings: 13 • Size: 1/2 cup • Old Points: 1 • Weight Watcher Points+: 2 pt
Calories: 79.5 • Fat: 3.5 g • Carb: 12 g • Fiber: 3 g • Protein: 3 g • Sugar: 1 g
Sodium: 127 mg (without the salt) • Cholest: 0 mg
Ingredients:
15.5 oz can black beans, rinsed and drained
9 oz cooked corn, fresh or frozen (thawed if frozen)
1 medium tomato, chopped
1/3 cup red onion, chopped
1 scallion, chopped
1 1/2 - 2 limes, juice of
1 tbsp olive oil
2 tbsp fresh minced cilantro (or more to taste)
salt and fresh pepper
1 medium hass avocado, diced
1 diced jalapeno (optional)
Directions:
In a large bowl, combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper. Squeeze fresh lime juice to taste and stir in olive oil. Marinate in the refrigerator 30 minutes. Add avocado just before serving.
Makes about 6 1/2 cups.
Thanks, Sherry! I have always wondered if there was a way to keep cilantro longer than its usual lifespan!
Also, do you know if you cut the top off of chives (green onions) to eat or cook with, leaving the root intact, and place it in a cup of shallow water, it will continue to grow? You would be surprised that it can grow up to 1" just overnight!
-- Edited by Mary Sunshine on Monday 10th of June 2013 10:51:30 AM
Sherry
Sherry