I cooked some'en:Pablano's,fajhetas,shrooms,shrimp

Well DP's was open for entertainment for the first time in several weeks. My ridding partner and Sis came over for fajehetas, stuffed pablano peppers, shrimps and shrooms. Worked off graveyards and just couldn't get it togeather very fast so supper was late. I'm off tomorrow but they both have to work. O well they left with left overs for tomorrow!
Started out with some stuffed pablano peppers. The raws.Nothing but precooked sausage I nuked in microwave and fresh shreaded Montaray Jack cheese.


Next nuked them with the old redneck all purpose flame thrower/cooker to blister the skin.


One hour at 300-325 and there off to the oven set at 175 to keep warm.


Next fajhetas.


Used old Emeril's recipe:
Ingredients
1/4 cup fresh lime juice
1/4 cup tequila
4 cloves garlic, peeled and smashed
2 tablespoons roughly chopped cilantro leaves
2 tablespoons vegetable oil
2 teaspoons Worcestershire sauce
1 teaspoon dried crushed Mexican oregano
1 teaspoon red pepper flakes
1 teaspoon ground cumin
1 teaspoon ground coriander
2 pounds flank steak, fat trimmed
2 teaspoons salt
1 teaspoon ground black pepper
6 large flour tortillas
1 red bell pepper, stemmed, seeded, and thinly sliced
1 green bell pepper, stemmed, seeded, and thinly sliced
1 yellow bell pepper, stemmed, seeded, and thinly sliced
1 large white onion, thinly sliced
1 tablespoon minced garlic
Lime wedges, accompaniment
Cold Mexican beer, or tequila shots
Directions
In a bowl, whisk together the lime juice, tequila, garlic, cilantro, 1 tablespoon of the oil, the Worcestershire sauce, oregano, pepper flakes, cumin and coriander. Pour into a large zip-lock bag, add the steak, and seal. Place in a baking dish and refrigerate for at least 12 and up to 24 hours, turning occasionally.

Remove the meat from the bag and pat dry. Season on both sides with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.

Preheat the grill to high, and preheat the oven to 325 degrees F.

Wrap the tortillas in foil and place in the oven for 15 minutes to warm and soften. Remove from the oven and keep warm in the aluminum foil.

Cook the steak over the grill to preferred temperature, 3 to 4 minutes per side for medium rare. Remove from the heat and let rest for 10 minutes before slicing.

Meanwhile, in a large skillet, heat the remaining oil over medium-high heat. Add the peppers and onions, and cook, stirring, until soft and slightly caramelized, 12 to 15 minutes. Add the garlic, remaining teaspoon salt, and 1/2 teaspoon pepper and cook, stirring, until the garlic is fragrant and soft, 1 to 2 minutes. Remove from the heat.

Thinly slice the steak against the grain. Divide among the warmed tortillas and top with the vegetables. Squeeze with lime juice and serve immediately with cold beer or tequila shots



Some easy shrimp tossed in EVOO, salt,pepper, and oregano.


Late but good!




Old Jake acted like he might want a little destirt! :laugh: