During eating this and assessing all of my previous experiences at Mexican restaurants… I’ve never had a better fajita in my life!
Last night we went with a few 8oz medium Filet's in the cast iron / oven, drizzled with Thyme Garlic Butter, Burgundy Sauteed Shrooms, a few Oven Baked Sea Scallops in Ritz Crackers, fresh Asparagus and a $9 Cab.
Ever try Moo Goo Gai Pan when you order Chinese food? Here's my attempt at healthy eating. Lots of veggies in it:
No real reason, I've made it before. I was thinking it would be a smart move to start eating more vegetables. So one day I had a craving for it, realized it's just chicken, veggies, and sauce, and figured that sounds easy to do. I tried to find a recipe for the clear/white sauce that is common with different Chinese dishes since I had no to clue what was in it (the one I found uses broth, cornstarch, garlic, ginger, little sugar, salt). The sauce didn't come out that great (tasted like nothing) so I had to get a little creative with the quantities I used but it was decent in the end after I slapped it all together. Chicken, shrimp, veggies, and the sauce. Had it over rice.
Made my signature chicken tetrazzini yesterday (from scratch) Started with an 8+ pound chicken... veggies to flavor the broth de-bone the chicken, set the broth aside. Now for the sauce pasta cooked in some of the reserved broth... I forgot pics while making the sauce, but suffice to say it takes another whole stick of butter, a LARGE glug of Harveys ,and 3 cups of heavy cream. Mixed it with the mushrooms and chicken and put on top of the pasta. add a cup of grated Reggiano... Bake 35 minutes. 5 hours in the kitchen and worth every minute. I actually made a double batch and gave one to my neighbor.
After work, I had to make something quick, so I pulled the tenderloin tails out of the fridge and did this
I had leftover veggies from the chicken fajitas the other night, so I sliced them up very quickly and sautéd them in the butter on the cast iron skillet. Then I blackened the meat and then threw it over the fire to bring it to temperature. Voilà! P.S,, I had broccoli and cauliflower in the fridge that I needed to get rid of. I chopped it up in small pieces and steamed it in the microwave. I hate the microwave! But at the same time, if you have the proper steamer, you can make it taste good.
The wife likes her meat cooked to well done no matter what it is… So I took these beautiful tenderloin tails, and I butterflied one of them and cooked it well done to her liking.
By the way, if you have butter and a cast iron skillet and fire, there is a little doubt that you can go wrong with anything you are going to cook. I also recommend getting seasonings that you and or your family likes. It doesn’t matter what it is. As long as you like it!
