FAJITAS
1 1/2 pounds top round steak fat and tissue removed
1 large yellow onion sliced 1/2" thick
2 medium sweet green peppers cut 1/4 inch thick
12 flour tortilla
MARINADE FOR FAHITAS
1/4 cup olive oil
1/4 cup lemon or lime juice
1/4 cup cilantro
2 tablespoons oregan-(2 teaspoons dried)
1 tablespoon shallot minced
2 teaspoons minced garlic
1 tablespoon chili powder
1 teaspoon ground cumin
salt and pepper to taste
1 1/2 LB TOP ROUND, FAT AND TISSURE TRIMMED
1 LARGE YELLOW ONION SL. 1/2 “ STRIPS
2 MED. SWEET GREEN PEPPERS, CUT 1/4” STRIPS
12 FLOUR TORTILLIAS
MARINATE MEAT 1 HOUR AT ROOM TEMPERATURE OF OVERNIGHT IN REFRIGERATOR.
BROIL OR GRILL STEAK. BRUSH SWEET PEPPER AND ONIONS WITH MELTED UNSALTED BUTTER AND BROIL WITH THE STEAK. BRUSH TORTILLIAS ON ONE SIDE WITH MELTED BUTTER, WRAP IN FOIL ANDKEEP WARM ON GRILL OR IN OVEN (MICORWAVE WITHOUT FOIL). SLICE STEAK THINLY WITH THE GRAIN AND TOSS WITH VEGETABLES. PUT IN TORTILLAS, ROLL UP AND TOP WITH CHOICE OF JACK CHEESE, RED ONION, TOMATO, CILANTRO, LETTUCE, SALSA.
Breast of Chicken, Martini-Style
This recipe for breast of chicken, martini-style, is from "Two Meatballs in the Italian Kitchen," the cookbook by chefs Pino Luongo and Mark Strausman.
INGREDIENTS
Serves 4.
• Coarse salt
• 8 ounces green beans or haricots verts, trimmed
• 4 carrots, cut into thin strips, about 2 inches long
• 4 boneless, skinless chicken breast halves (6 ounces each), tendons removed
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup all-purpose flour
• 3 large eggs, beaten
• 1 1/3 cups freshly grated Parmigiano-Reggiano cheese
• 2 cups safflower or corn oil
• 2 tablespoons unsalted butter
• 2 tablespoons fresh lemon juice
• 3/4 cup dry white wine
DIRECTIONS
1. Preheat oven to 425 degrees.
2. Bring a large pot of salted water to a boil over high heat. Prepare an ice-water bath; set aside. Add carrots to boiling water and cook until tender-crisp, about 3 minutes. Drain and transfer vegetables to ice-water bath to cool. Drain and set aside. Repeat process with green beans.
3. Place each chicken breast half between two sheets of plastic wrap on a cutting board. Using the flat side of a meat mallet or the back of a skillet, pound chicken breasts until they are 3/8 inch thick.
4. Remove chicken from plastic wrap; season with salt and pepper. Place flour, eggs, and cheese each in separate large, shallow dishes. Coat each chicken breast half evenly with flour, shaking off any excess. Then di !p in egg, followed by cheese to coat.
5. Heat oil in a deep large skillet over medium-high heat. When oil is very hot, reduce heat to medium and, working in batches, add chicken. Cook chicken, turning once, until golden brown, 2 to 3 minutes per side. Transfer to a paper towel-lined plate. Repeat process with remaining chicken, allowing oil to reheat between batches.
6. Melt butter in a small saucepan over medium heat. Add lemon juice and wine; stir to combine. Pour butter mixture into the bottom of a large baking dish. Arrange chicken in baking dish and top each with an equal amount of beans and carrots. Brush some of the butter mixture over the chicken and vegetables and transfer baking dish to oven. Cook until vegetables begin to brown, 15 to 20 minutes. Remove from oven and serve immediately.
First published October 2007
