chicken

Cinco de Mayo Recipe: Beer Marinated Grilled Skirt Steak

Marcela ValladolidMexican Made Easy host Marcela Valladolid is throwing a Cinco de Mayo party all week long at the Food Network and you’re invited! Marcela was nice enough to send me a few of her recipes to share with the Wannabe TV Chef readers.

Be sure to trip over to the Food Network’s Cinco de Mayo HQ for more recipes and tips from the whole FN gang. I’ll be posting a more of Marcela’s recipes throughout the week so be sure to check back daily right HERE.

Marcela is also the author of Fresh Mexico (available at amazon).

Enjoy!!!

: Beer Marinated Grilled Skirt Steak

Recipe courtesy Marcela Valladolid

  • 1 orange, thinly sliced with peel
  • 1/2 onion, thinly sliced
  • 4 garlic cloves, halved and smashed
  • 2 1/4 pounds skirt steak
  • Kosher salt and fresh ground black pepper
  • 1 cup light-colored beer (preferably lager style)
  • 1/2 cup soy sauce
  1. In a wide, shallow glass baking dish, scatter half of the orange slices, half of the onion slices and half of the garlic pieces on the bottom of the dish. Sprinkle the steak all over with salt and pepper and put in the dish on top of the orange and onion slices. Scatter the remaining orange, onion and garlic over the steak and pour in the beer and soy sauce. Cover with plastic wrap and marinate for 1 hour at room temperature or up to overnight in the refrigerator.
  2. Prepare a barbeque on medium-high heat or preheat a broiler. Remove the meat from the marinade and discard the marinade. Grill the steak to desired doneness, about 4 minutes per side for medium-rare. Serve as desired.

Cook’s Note: A great filling for soft tacos, is meat sliced into strips and topped with shredded cheese and beans, or use your favorite taco filling!

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

Culinary tradition: Mexican

 

Cinco de Mayo Recipe: Watermelon/Mint “Agua Fresca”

Marcela ValladolidMexican Made Easy host Marcela Valladolid is throwing a Cinco de Mayo party all week long at the Food Network and you’re invited! Marcela was nice enough to send me a few of her recipes to share with the Wannabe TV Chef readers.

Be sure to trip over to the Food Network’s Cinco de Mayo HQ for more recipes and tips from the whole FN gang. I’ll be posting a more of Marcela’s recipes throughout the week so be sure to check back daily right HERE.

Marcela is also the author of Fresh Mexico (available at amazon).

Enjoy!!!

: Watermelon and Mint “Agua Fresca”

Recipe courtesy of Marcela Valladolid

    • 4 cups watermelon, seeded and cubed (about 3 pounds)
    • 1/2 cup water
    • 24 mint leaves, divided
    • 8 tablespoons super-fine sugar (adjust if too sweet when using a naturally sweeter watermelon), divided
    • 4 very thin lime slices, halved into half moons, divided
      1. Add the watermelon and the water to a blender, and puree until smooth. Divide the mint leaves, sugar and lime slices among 8 glasses and muddle the ingredients. Add ice to each glass and pour in the watermelon agua fresco. Stir and serve.

      Preparation time: 10 minute(s)

      Number of servings (yield): 8

      Culinary tradition: Mexican

       

      Cinco de Mayo Recipe: Marcela’s Pico de Gallo

      Marcela ValladolidMexican Made Easy host Marcela Valladolid is throwing a Cinco de Mayo party all week long at the Food Network and you’re invited! Marcela was nice enough to send me a few of her recipes to share with the Wannabe TV Chef readers.

      Be sure to trip over to the Food Network’s Cinco de Mayo HQ for more recipes and tips from the whole FN gang. I’ll be posting a more of Marcela’s recipes throughout the week so be sure to check back daily right HERE.

      Marcela is also the author of Fresh Mexico (available at amazon).

      Enjoy!!!

      : Pico de Gallo

      Recipe courtesy of Marcela Valladolid

      • 1 1/2 pounds yellow or red tomatoes, seeded and chopped
      • 1 small onion, chopped
      • 1/2 cup chopped fresh cilantro leaves
      • 3 tablespoons fresh lime juice
      • 2 serrano chiles*, seeded and minced
      • Pinch kosher salt and fresh ground black pepper
      1. Add all the ingredients to a medium bowl, and toss to combine. Cover and chill until ready to serve. This salsa can be made 4 hours ahead.
      2. Cook’s Note: In Mexico, pico de gallo is used to describe a wide variety of regional salsas, which are always made with fresh cubed fruit and/or vegetables. The most common version is made with any red tomato, onion and green chiles and is sometimes called “salsa mexicana” or “salsa bandera,” because the colors in the salsa represent the Mexican flag.

      *The serrano chile is a fresh, small, green chile. Traditionally used in salsas it is slightly hotter than a jalapeno chile and can be found at most supermarkets, Latin specialty markets or online.

      Substitute jalapeno for the serrano if serrano is too hot or hard to find.

      Preparation time: 10 minute(s)

      Number of servings (yield): 3

      Culinary tradition: Mexican

       

      Cinco de Mayo Recipe: Crispy Chicken Mini-Tacos

      Marcela ValladolidMexican Made Easy host Marcela Valladolid is throwing a Cinco de Mayo party all week long at the Food Network and you’re invited! Marcela was nice enough to send me a few of her recipes to share with the Wannabe TV Chef readers.

      Be sure to trip over to the Food Network’s Cinco de Mayo HQ for more recipes and tips from the whole FN gang. I’ll be posting a more of Marcela’s recipes throughout the week so be sure to check back daily right HERE.

      Marcela is also the author of Fresh Mexico (available at amazon).

      Enjoy!!!

      : Crispy Chicken Mini-Tacos

      Recipe courtesy of Marcela Valladolid

      Salsa:

      • 1 cup finely chopped tomato
      • 1/2 cup finely chopped white onion
      • 1 jalapeno, stemmed and deveined
      • 1 tablespoon chopped fresh cilantro leaves
      • Salt and freshly ground black pepper
      • 1 bone-in chicken breast, with skin
      • 2 teaspoons olive oil, plus 2 tablespoons
      • Salt and freshly ground black pepper
      • Vegetable oil, for frying
      • 6 corn tortillas
      • 1/4 cup Mexican crema or sour cream
      • 3 tablespoons shredded iceberg lettuce
      • 3 tablespoons queso fresco or mild feta cheese
      1. To make salsa, combine the tomato, onion, jalapeno, and cilantro in a bowl. Mix well and season with salt and pepper, to taste. Set aside.
      2. Preheat the oven to 350 degrees F. Brush the chicken breast with olive oil and sprinkle generously with salt and pepper, to taste. Put the chicken on a small sheet pan and roast until fully cooked through, about 25 minutes. Remove the chicken from the oven and allow it to cool before shredding.
      3. In a medium shallow skillet heat enough vegetable oil to come half way up the sides of the pan. Shred the chicken into small pieces and put about 2 tablespoons down the center of each corn tortilla. Roll up each tortilla like a cigar and secure them with a toothpick. Fry the tacos until golden brown on all sides, turning once, about 4 minutes total. Remove the toothpicks and cut each taco in half.
      4. To serve: Top with shredded lettuce and freshly made salsa. Drizzle with Mexican crema and sprinkle with crumbled queso fresco.

      Cook’s Note: Before rolling the flautas, heat the tortillas directly over a gas flame, or dry skillet to make them nice and pliable.

      Preparation time: 15 minute(s)

      Cooking time: 35 – 40 minute(s)

      Number of servings (yield): 4

      Culinary tradition: Mexican

       

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      Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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