Marinated Beef Fajitas on Rice

Marinated Beef Fajitas on Rice

Ingredients

TT cup soy sauce
TT Chili powder
TT ground cumin
TT dried oregano
TT lime juice
4 oz sliced marinated beef
Rice Pilaf
1 clove garlic
TT teaspoon cayenne pepper
TT chopped parsley
¼ cup green & red Peppers sliced
TT Diced tomatoes
TT Olive oil
¼ cup sliced onion
1 flour tortillas, warmed
TT Sliced lettuce
TT Sour cream
TT Grated Cheese

Procedures
Marinade:
Combine soy sauce, ground chili, cumin, oregano, lime juice, sugar, garlic, cayenne, and 2 tablespoons cilantro leaves in a medium bowl. Whisk until sugar is dissolved. Slowly add oil, whisking constantly. Place flank steak inside a gallon-sized zipper-lock bag with marinade. Press out air, seal bag, and allow meat to marinate, turning occasionally, for at least 1 hour and up to 12.
 Rice pilaf

½ cup rice
1 cup chix or veggie stock
3 ts butter
TT S & P
¼ cup sliced green peppers
¼ cup sliced onion

Pilaf Procedure:
Sauté onions, add rice cover each kernel add stock season with salt and pepper, cook till little holes for in pan.  Prepare rice and set aside. (Keep covered to stay hot for service)
Slice meat on the bias, in pan sauté olive oil garlic, then meat, add onions and peppers.  Season with cayenne.
Heat tortilla; fill with sautéed items, top with lettuce, diced tomato, cheese.  Roll and place on top of rice.  Garnish with chopped parsley and sour cream

Semolina Pizza Dough

Semolina Pizza Dough

     1/2 tsp.sugar 

     or 1/2 tsp honey

     1/4 cup warm water

     1 oz yeast

     1 tsp. salt

     1 1/8 cups semolina flour

     1 1/8 cups Hi-Gluten flour

     In a large bowl, dissolve sugar 

       or honey in 1/4 cup warm water.

     Sprinkle in yeast and let sit for         5 min. or until foamy. Stir in

     salt. With a wooden spoon, stir in       semolina flour and enough white

     flour to make a firm soft dough.  Knead for 8-10 minutes, until

     the dough is smooth and elastic, additional white flour as needed

     to prevent it from sticking.  Place the dough in a lightly oiled

     bowl(quick spray w/pam) and cover with plastic.  Let rise for 1

     1/2 -2 hours HAHA!, or until doubled.  Notes: The dough can be made

     ahead to this point, punched down, enclosed in a large plastic bag

     and stored in fridge for up to 2 days or in freezer for up to 2

     months. Defrost for at least 8 hours in fridge and then bring to

     room temp.

Above is my semolina mushroom and spinach pizza

Beef and Black Bean Chili with Pasta

Beef and Black Bean Chili with Pasta

4 oz ground beef

TT olive  oil

TT onion powder

1 garlic smashed

TT cumin

TT Hot Sauce

TT Marinara Sauce

TT black beans, drained and rinsed

1 teaspoon oregano

salt and pepper to taste

TT Parsley

TT onion Powder

TT Cheddar cheese

TT Beef Stock

1/2 cup cooked - shocked pasta of your choice

Directions

Heat a large sauce pan over medium heat.

Add the ground beef and brown, breaking it apart as is cooks, drain any grease and set the beef aside.

Add the oil in the pan, add the spices and sauté until tender, about 5-7 minutes.

Add the garlic, cumin and chili powders and sauté until fragrant, about a minute.

Add the Marinara beef, beans, and oregano, bring to a boil, reduce the heat and simmer for 20-50 minutes.

Serve atop Pasta 

The MADGREEK has returned!

School is open and we are back at it here!
Still awaiting food order so something easy today!

Pretzels

Ingredients

1 TSP . yeast

3/4 cups warm water

1/2 tbsp. sugar

1/2 tbsp. salt

2 cups flour

1 egg; beaten

salt for the pretzel top

How to make it

In a big bowl, mix together yeast, water, sugar and salt.

Stir in flour.

Knead on table until dough is smooth.

Shape dough into a pretzel shapes.

Brush with beaten egg.

Sprinkle with salt.

Bake in oven set at 425 degrees for 15 minutes or until browned.

Serve with mustard.

Nicchio Restaurant

http://nicchiorestaurant.com/

Nicchio Restaurant 1/2 off Pasta Dish Thursday!!
Happy Hour
1000 Main St & 10th
 Belmar, NJ

Tues - Sat 2-7pm
Sunday 12-7pm

Dinner
Tues. - Thurs. 5-10pm
Fri. - Sat. 5 -11pm
Sun. 3-9pm

Taverna Ouzo :-D

http://www.tavernaouzo.com/


If in Monroe Township give it a shot!!

 Pita, Olives in Olive Oil

 Saganaki

 Stuffed Chicken & Spinach, Chicken Gyro

Dessert Menu!!

Carter & Cavero Seagirt NJ

New Seagirt Location

2100 Highway 35 North
Sea Girt, New Jersey 08750
Phone: (732) 449-0044

Store Hours: Monday, Tuesday & Wednesday 10:00 am to 6:00 pm
Thursday, Friday & Saturday 10:00 am to 8:00 pm & Sunday 11:00 am to 7:00 pm

The MadGreek approves :-D

10-3 Food demos and raffles!!! Check it out

Talked with the Owner Chris and wished him well, by the looks and taste of things, I see no problems!!!

 And I got some stuff for us!!!!!