August 18, 2013 • 12:15 pm
The good news, here is a picture of the real Bob!
The bad news, I’m completely burned out on blogging. Gonna take a break, no idea how long it’s going to be. Hopefully I’ll be back and better than ever before too long though, so don’t take me out of your feed! Heh.
Filed under: Admin Stuff, cats
August 13, 2013 • 7:05 pm
- 1/4 cup onion
- 2 cloves garlic
- 1 tbl coriander
- 1-2 tbl sriracha
- 1/2 tsp oregano
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1 lb flank steak
Mix together everything but the steak in an air tight container. Add the steak, put the lid on and shake it to coat. Let marinade for at least an hour, overnight is best. Grill or broil until it’s done how you like it, serve sliced thin.
This is a quickie, mostly because other than “it’s easy” and “it’s wicked awesome” there isn’t so much to say about this. It’s just so easy and awesome. Coriander is my new favorite thing and this marinade really highlights it’s flavor which I’ve found often gets kind of hidden in other spices.You could broil this and have it be wicked good, but the grill is really where it’s at.Plus now that I have a grill I pretty much want to use it all the time. Heh. I ate this (I was going to say “I served this” but I didn’t, I’m the only one who ate it this time) with some flatbread and a yogurt sauce.Heaven. You could have it with tzatziki, of course, but this was just a quick one I made with garlic and red wine vinegar. It was just lovely. The flatbread was different that usual too, I used some sour cream in it and it came out tasty too. I’ll have to post a recipe for that another time, but right now the couch beckons and who am I to say no? Heh.
Filed under: beef, middle eastern, on the grill
August 11, 2013 • 10:00 am
Well, it’s already broken. Might as well let her play with it.
She’s ready for her closeup Mr whateverhisnameis.
Filed under: children
From the Vault: Since I’m doing this today I thought I’d post about it.
1 28 oz can crushed tomatoes
2-3 cloves minced garlic
1/2 cup diced onion
1/2 tbl balsamic
1/2 tsp dried basil
pinch of oregano
salt and pepper
Saute the onions over medium heat until transparent, add the garlic and dried herbs and saute until fragrant, ~30 seconds. Add the tomatoes and vinegar and let simmer over low heat for a half hour. Season with salt and pepper to taste. Freeze in ice cube trays and store in a zipper bag in the freezer.
Normally when I make a pizza with tomato sauce (which is pretty rare these days, heh), I make a whole batch of sauce and then have a bunch of leftovers. But I had the idea to make some and freeze it in an ice cube tray for easy portioning, so I decided to act on it. See, this way if I want to make a pizza all I have to do is pull out a cube or two, defrost it and there it is. No need for making a whole pot of sauce just for one pizza and then having to figure out what to do with the rest. Plus this gives me the ability to add a little tomato flavor to all kinds of things, like stews or rice, all I have to do is toss in a cube.
Some of you might look at that sauce and think it’s pretty spartan. And it is really, although it’s lovely without any changes. But I wanted it to be more a base than anything else. Want more flavor for whatever you’re doing? Add a pinch or two of fresh herbs to the cubes while they defrost and you can customize it to whatever you’re making.
Add some more basil and oregano for an Italian taste, some cumin and coriander for a Middle Eastern kind of thing, chili powder and cumin would Mexicanize it, you get the picture. The idea is freezing the sauce like this gives you a lot a of options to experiment without forcing you to use an entire can of tomatoes. I’ve shared the method, now go forth and saucify!
Filed under: Freezer Food, sauce