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RE: The Recipe Channel - 7/8/2007 3:07:08 PM

CrimsonMoan

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From: Portland, Me via Las Vegas Nv
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Fajitas

Now firts if you live in a city large or progressive enough to have a mexican grocer you cna hit the deli to see if they have fajitas already mixed together but uncooked. Usualy chicken beef and maybe pork or if your regular deli section has carne asada steak already marinaded this cut some of your work if not read on

men portions to how many people are beign fed or how many servings you want. for my self i usually get a pound in a half to two pounds of skirt flank steak

night before or a few hours before place flank steak into flat bottom baking pan cover in the flowing lime juice, salt pepper, onions jalepenos, the juice from the jar or can if not fresh. two tbsp of hot sauce. cover with plastic wrap and set in fridge.

cooking day either cook the carne on a gril on in hot cast iron skillet with oil. cook meat to taste medium rare to well done and the set aside sovere din foil to retain heat.

take one large white or yellow onion and slice into strips. do the same with a red adn green bell pepper and one whole jalepeno. sauted in a small amount of oil until just tender but still with some cripsiness to them. Set aside covered n foil.

Take however many tortilliias you need and either heat in the skillet or in the over. place on plate cover with clean dish towel and head for the table.

Condiments can be salsa, sour cream, chesse, or guacomole. me i prefer salsa or taco sauce or just more hot sauce. top onto tortillia roll and eat.

drink suggestions - anything you like but recomend Tequilia, corona or soda.

My variation on this is to pile the meat and veggies over a bed of white or mexican rice

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RE: The Recipe Channel - 7/8/2007 3:10:57 PM

CrimsonMoan

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From: Portland, Me via Las Vegas Nv
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quote:

ORIGINAL: Rumtiger

And by the way, nobody gets my sunday gravy recipie, only between me, my mom and my children should I ever have em.

i know what you mean if my grandmother finds out i gave her secrets away she'd peel my ass like a grape. which would be easy to do because i would be inshock over her born again butt beingon here

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RE: The Recipe Channel - 7/8/2007 4:13:32 PM

Rumtiger

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my mom and grandma could peel my ass easiar then yours...

They know how to use a knife.

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Post #: 63

RE: The Recipe Channel - 7/8/2007 4:29:39 PM

CrimsonMoan

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Yeah well mine in from the south and rasied 7 kids is the youngets of 15. she scares me enough as it is

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Post #: 64

RE: The Recipe Channel - 7/9/2007 7:03:52 AM

Rumtiger

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Man...I guess my chili killed the thread.

_____________________________

Fuck the Pandas!
-Moi

Mmm, I love me some kickboxers, you know why? Cause ya'll cant take a punch!
- Quentin Tarantino.

If they cant take a joke, fuck em.
-Tucker Max

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Post #: 65

RE: The Recipe Channel - 7/9/2007 8:02:22 AM

CrimsonMoan

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yep. killed it dead that or everyone is out trying all the new recipes

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Post #: 66

RE: The Recipe Channel - 7/9/2007 10:52:35 AM

Rumtiger

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nope pretty sure its the chili, if it can kill a small mammal or a vegetarian it can kill a thread.

maybe a drink recepie will work?

Black Velvet

-Some leftover brut or whatever champagne you got leftover from the crazy shit you did the night before.
- some good black stout, I like good ole guiness, but your preference.

pour the champagne into a typical flute, then pour in the stout until everything is completly black without need of mix, garnish with an orange peel which is my preference.

Sounds a bit like sacralige I know, but its quite tasty.

_____________________________

Fuck the Pandas!
-Moi

Mmm, I love me some kickboxers, you know why? Cause ya'll cant take a punch!
- Quentin Tarantino.

If they cant take a joke, fuck em.
-Tucker Max

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Post #: 67

RE: The Recipe Channel - 7/9/2007 10:57:22 AM

CrimsonMoan

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hey just saw vegas on your thing. what part?

and no sacriglage is mixing siera mist with a cup full of chiraz red wine

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Post #: 68

RE: The Recipe Channel - 7/9/2007 10:59:54 AM

Rumtiger

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yeah that is pretty bad...and up in the friggin Northwest near sun city and Desert shores, you?

_____________________________

Fuck the Pandas!
-Moi

Mmm, I love me some kickboxers, you know why? Cause ya'll cant take a punch!
- Quentin Tarantino.

If they cant take a joke, fuck em.
-Tucker Max

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Post #: 69

RE: The Recipe Channel - 7/9/2007 11:04:42 AM

CrimsonMoan

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when i was living there north west area right between decatur and vegas drive. like 3-5 minutes from the texas and the fiesta. but yeah got bored and did it. my friend was liek my inner frenchie has collapsed. Speaking of drinks this is good for a casual wedding or get together with no kids

Party punch

In a large ppunch bowl combine the following two large cans of hawaian punch, one small bottle of ocean spray cranberry juice. 1 2 liter of sprite/7-up etc. couple orange and strawberrie slices. capt morgan's pirate bay coconut rum and vodka whatever brad you prefere was originally made with strawberry smirnoff. Serve with ice

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Post #: 70

RE: The Recipe Channel - 7/9/2007 11:08:41 AM

Rumtiger

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well shit too bad we never knew each other, i'm at Cheyenne and Ft. Apache, prolly like a minute from your former place.

_____________________________

Fuck the Pandas!
-Moi

Mmm, I love me some kickboxers, you know why? Cause ya'll cant take a punch!
- Quentin Tarantino.

If they cant take a joke, fuck em.
-Tucker Max

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Post #: 71

RE: The Recipe Channel - 7/9/2007 11:10:50 AM

CrimsonMoan

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What High School did you go to? I went to Valley

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Post #: 72

RE: The Recipe Channel - 7/9/2007 11:25:36 AM

CrimsonMoan

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BBQ Sauce

since every is askign i feel i should share. It is the season for firing up the grill

This is the amoutn i used for 4 large chiken breasts and two racks of baby back this can be easily increased by going and finding the BIG BBQ sauce bottle.

start with two regaular sized bbq sauce bottles. Any brand just has to be the plain orignal flavor
one large onion
mustard
black pepper
garlic powder
season salt
hot sauce
one jalepeno
Chili powder
cooking oil to cover bottom of sauce pan

Cut the root bottom off of an onion, peel off the dry skin and then make several slices intot he onion but leave as one whole piece. add oil and two bottles of sauce to the pad turn on low heat. in a small frying pan with oil cook one whole jalepenon on the skin blackens just so. Dip into ice water and peell the skin off slice up and put everythign but then stem into the sauce. Add enough of the seaosning to cover the top of the sauce, stir in and then add the mustard, about two or three good healthy squeezes. Add the onion and cook stirring and tasting for about 20 minutes. best done about near the end of one's grilling time.

Now here is the secret. DO NOT ADD SAUCE WHILE MEAT IS ON THE GRILL. NUUUU BAD!!!

cut your ribs up after removing from gril. dip directly into the sauce coat and then remove to a seperate pan. Do this with all your meat until everything is coated. What ever sace is left pour onto the pile of meat.

_____________________________

"Sometimes I'm sorry doesn't cover it," Acheron

"Its not the size of your fwoosh, Its how you use it", Richard

http://kinkyqueer.net/forum/index.php

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Post #: 73