After agonizing, organizing, fretting and packing, I have finally moved. My cozy little NW Portland apartment is swept clean and empty, my new place is freshly painted and filled with the accumulated possessions of two 50-year-old women. I'm glad I moved but I'll miss walking to work and having so many restaurants and stores at hand.
But, the SE Portland home I share with @radiantlisa is beautiful and has a FABULOUS kitchen.
I celebrated New House by having a friend over for dinner two nights ago.
I'm really pleased with the beef marinade. It was tart, sweet and boozy.
2 - 4 pounds flank steak
1 ea small onion, finely chopped
1 ea large jalapeno, seeded and finely chopped
1 ea plum tomato, roughly chopped
4 ea garlic cloves, finely minced
1/4 bunch cilantro (about 2 tablespoons roughly chopped)
Juice of 2-4 limes (depending on the size -- I used three)
Juice of 1 lemon
1 heaping tablespoon of orange juice concentrate
1/2 cup beer -- any lager or hefeweisen will do. I used Modelo Especial -- and drank the remainder of the bottle with a slice of lime as I cooked refried beans.
1 Tbsp cumin
1-1/2 tspns coriander seed, ground with a mortar and pestle
1 Tbsp salt
Combine all ingredients in a gallon-sized plastic bag or other vessel. Marinate for a minimum of four hours. Preferably overnight.
Sear on a grill or saute pan and cook to desired degree of doneness.
I also made a really killer batch of refried beans. Wanna know how? OK.
1/2 cup lard or bacon fat. Only use olive oil if you must.
2 cans organic pinto beans -- drained (use only the unseasoned kind, with 5% sodium or less) OR soak dried beans overnight and cook for 1 - 2 hours -- using roughly three cups of cooked beans.
1 onion small dice
1 jalapeno seeded and finely chopped
2 cloves garlic
2 tspns cumin
1/2 tspn cayenne
1/2 cup Queso Fresco (white Mexican crumbly cheese)
Melt lard in a medium, straight sided saute pan. Cook onion and jalapeno until translucent. Add garlic, cook until fragrent. Add drained beans. Cook the beans for 5 minutes or so then begin mashing them with a potato masher. Add water as needed to correct the consistency. The beans should have body, but not be paste-like. Nor should they be runny -- unless you like runny frijoles refritos. I sure don't.
Serve topped with crumbled Queso Fresco and cilantro leaves.
The meal was a great success. The date -- well... It's a good thing the food was really tasty as the Universe saw fit to bestow upon me 1) zits 2) my period and 3) gas.<sheesh>