Twice Cooked Fajitas

For Cinco de Mayo I am making fajitas: spicy from two kinds of chili,  fragrant with lime, and tipsy on beer.  This recipe was inspired by my late brother-in-law and Texas barbecue master, Larry Luna. The juicy and flavorful chicken is twice cooked, first on the grill, then braised in the oven with its marinade.  I made  chicken fajitas  here, but you can also make them with skirt steak. Marinade the steak for at least 3 hours, grill it whole, then cut across the grain into strips before braising it in the marinade.


Serves 4

¼ cup boiling water

3 dried chilies such as Chile California, stems removed

2 jalapeños

1 tsp oregano

1 tsp cumin

1 tsp salt

1 cup light-colored beer such as Tecate

2 limes, juiced; zest peeled in long strips

1 whole boneless, skinless chicken breast fat trimmed and sliced,  or  2-3 lb skirt steak.

1 small onion, sliced

4 bell peppers (1 red and 3 green), seeded and cut into strips

2 Tb olive oil

If using skirt steak, slice against the grain and cut into strips. Trim off the fat. Using a tenderizing mallet, pound each strip so that the tenderizing marks show. This is a good way to work out your frustrations and aggressions.

Add chilies to boiling water and let soak for at least 15 minutes. Peel lime zest with vegetable peeler into a long strip, then juice limes. Pour beer, 1 Tb olive oil, and lime juice in blender. Add chilies, jalapeños, soaking water and other seasonings to beer mixture. Whir in blender. Trim fat off of breast, cut into strips, and marinate for an hour or more.


Place chicken on grill, reserving marinade. Put bell peppers and onion in a grill wok and toss with a tablespoon of olive oil.  Grill over medium heat until chicken and onions and bell peppers begin to char. (You can also use a wok or heavy pan over the stove).

Heat oven to 300’ Pour marinade into a casserole or clay pot. Add cooked chicken, peppers and onions and lime zest. Bake for 20 minutes. Garnish with cilantro leaves and avocado slices. Serve with tortillas, Frijoles pintos (Mexican pinto beans) and  Sonia’s guacamole.

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Laotian Stir Fry


My colleague, Jenny Inprasueth, brought in this stir fry for one of office potlucks. It was the best stir fry I have ever tasted. She graciously not only gave me the recipe from her native Laos, but insisted on buying me the fried garlic (Toi Phi) she told me she finds indispensable in her cooking. I made this tonight to oohs and aahs and my husband’s comment that “this tastes really authentic!”

Ingredients

Oyster Flavored Sauce

Black Bean Garlic Sauce

Fried garlic Toi Phi

1 Tb canola oil

½ onion

Vegetables such as red, yellow and green bell pepper, mushrooms, choy sum, baby bok choy, zucchini, snow peas, broccoli, or carrots. Jenny says have a variety of colors.

2 branches regular or Thai basil leaves

Optional: Tofu, steak, chicken or shrimp

You can buy the seasonings at grocery stores that carry Southeast Asian ingredients. Some supermarkets will carry the oyster sauce and black bean sauce. Jenny says if you can’t find the fried garlic Toi Phi, you can fry your own garlic.

Chop half an onion and fry in oil in a wok or large heavy skillet until light brown. Add tofu and lightly fry so that it will hold its shape. If desired, cut sirloin steak or chicken breast into small pieces, and brown with the onions. You can also add shrimp. Add sturdier vegetables such as broccoli, carrots and bell peppers. Add about 1/3 cup water, 2 tsp. oyster flavored sauce, 1 tsp black bean garlic sauce, and a pinch of fried garlic Toi Phi. Add a few Thai hot chili peppers or a bit of  hot chili oil for heat.Add quartered mushrooms and sliced zucchini.When meat and vegetables are almost cooked, add delicate vegetables, such as choy sum, baby bok choy,and snow peas, and stir fry just until they begin to soften. Just before serving, add a few leaves basil.

Nice with rice. We enjoyed a lager beer with the meat version, or you can pair it with a cold can of  coconut juice with pulp.

Thai-inspired Shrimp and Mango Salad with Fresh Cilantro

serves 4

shrimp mango salad with cilantro

Salad Ingredients

1 large head of romaine lettuce

About 12 large frozen shrimp

1 ripe mango

1 cup chopped jicama (1/2 of a small jicama)

7 sprigs fresh cilantro, leaves only

Run frozen shrimp under water for about 5 minutes until defrosted. Peel shrimp and reserve shells. Marinade shrimp in ) for at least 1 hour. Discard marinade, and then barbecue shrimp in a non-stick barbecue basket sprayed with oil.

shrimp on the barbie

You can also cook the shrimp in the marinade in a saucepan until the shrimp turn pink. Discard marinade and let shrimp cool.

Shrimp Broth:

Boil 2 cups of water and add shrimp shells along with

4  pieces of green onion

a slice of ginger

a smashed clove of garlic.

Let simmer for 20 minutes. Strain broth and discard solids.

Tear lettuce and rinse and spin in salad spinner and place in a large bowl. Peel the mango with a vegetable peeler and then slice. Reserve juices for dressing. (I squeezed the pit into the dressing.) Add chopped jicama.

Salad dressing:

salad dressing ingredients

Juice of one lime

1 tsp fish sauce

1/2 tsp hot oil (or more to taste)

1 Tb sesame oil. (These items are in most Asian markets, and often in grocery stores.)

1/4 cup shrimp broth

1 finely minced small clove of garlic, 1 finely chopped Thai basil leaf

1 Tb finely chopped scallion

1 tsp sugar.

Whisk together, adjusting seasonings to taste.

Add cooled shrimp and cilantro leaves to salad. Mix dressing in gently.