Saturday, January 5, 2013

Fiesta Bowls!

Dinner tonight is a Fiesta Bowl -
full of fun and flavors.

While rummaging through the freezer,
I found two tenderloins,
from 2009!?!

I'm using my tortilla bowl molds
Mr. Hawthorne found at a WalMart out west on our last trip.
We bought a set for Christmas
for all the Little Hawthornelets.

For the tortilla bowls,
I brushed melted butter on the tortillas
and seasoned them with cumin, saffron, cayenne, and oregano.
Bake at 350 degrees until nicely browned.

For the tenderloins,
I sliced those very thinly.
I marinated the meat in garlic, soy, 
Lea & Perrins, and cayenne flakes.

Next, I pulled out a small onion
and peppers from the garden.

Chop chop chop!

This will go into the meat 
when I sear it.

Make a salsa:
I'm making a salsa.
Took about 4 garden tomatoes
(Use Romas in wintertime.)
and chopped the peppers and onion.

Threw the chopped onion and peppers
into the peeled, seeded, and juiced tomatoes,

A little sugar in.

Then some rice wine vinegar.

A bit of cider vinegar.
Cover and refrigerate.

Next, I started on the RICE.
I cooked some Jasmine rice 
with a little bit of coconut cream in the water.
It was leftover from my Christmas baking -

Grate some lime zest.

Go out to the yard and pick some cilantro.

Add cilantro to the rice.
And give it some lime juice and zest.

Salsa is good.
Rice is good.

Time to start on the tenderloin strips.
Heat up a tablespoon or so of peanut oil.
Add in chopped onions and peppers.


Plop in the meat.

Stir fry over high heat.

Procure a buttered, toasted, and seasoned tortilla.

Add in a bottom layer of Jasmine rice
cooked in water and coconut cream.
Add in minced red peppers, cilantro, and lime zest.

Nestle the sauteed beef on the rice.
Add some black beans for a nice touch.

Shredded lettuce.

Don't forget the black olives.


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