Rants, Recipes and Ramblings

2007 Pot O’ Chili Recipe

When you taste the chili you will find that the heat slowly builds with each of the first four bites and then remains constant without getting any spicier. By the fourth bite there will be a warm tingle at the back of your mouth and a slight burning around the outer edges of your lips. Unlike lots of other hot foods your tongue should not really be feeling any heat so that you are able to taste the full flavor of this chili.

Beef Jerky

I like to make my own beef jerky and experiment with various flavor combinations.  Hands down the favorite flavor thus far is my “Sweet & Salty”

Many of these recipes I came up with while on a PSMF diet and thus the reason for the artificial sweeteners. You could of course use real sugars instead.

The beef I like to use cane be found at your larger Mexican Food markets.  It is called Beef Cecina which generally is a thin cut from the eye of round.  Foudn this description on line describing how to obtain this cut.


 

– Trim the top, bottom, and ends off the meat so you are left with a cube shape.
– You will need a very sharp knife for this. Lay the meat with the grain running crosswise in front of you.
– Slice at one end, parallel to the cutting board and about ? inch below the top.
– Stop 1/8 inch before you reach the end. Do not cut right through.
– Turn the meat 180 degrees, open the meat at the “flap” and cut again, 1/8 inch under the first cut.
– Repeat this, opening the meat out each time, until you end up with one long, concertina-like, 1/8 inch thick piece of meat.”

Fish Taco with Mango Salsa and Chilie Verde

We love a good fish taco so I decided to come up with my own take on this classic.

Restaurant fish tacos are either grilled or breaded and their breading is too often on the heavy handed side (it’s not Fish and Chips for crying out loud) so I went with a panko covering to give the crispiness we like from the fried preparation while still getting more of the lightness that a grilled piece gives you.