Breakfast Burrito

Wednesday, July 5. 2006
I reheated the carne asade that I made earlier with some olive oil, onions and hot water.


Mix with eggs and tortillas. (Normally, I'd melt cheese on the tortilla and avacado but I was in a hurry)
Posted by Matt Voorman in Recipes at 21:11 | Comments (0) | Trackbacks (0)

Flank Steak

Tuesday, July 4. 2006
Flank steak and Lawry's Beef Marinade is a wonderful combination. (The white meat there is halibut that a friend got while spearfishing yesterday, that's for a seperate meal). You just mix up the marinade and let it work.


My dad also bought some mushrooms to grill.


Just grill the meat and mushrooms and take them off when they look ready.


Cut the meat into nice sized chunks and eat it!
Posted by Matt Voorman in Recipes at 15:47 | Comments (0) | Trackbacks (0)

Beer Brats

Monday, July 3. 2006
To make amazing bratwurst, all you need is: beer, onions and fire. Oh, and bratwursts - Johnsonville brand is the best. My mom bought some Heinekens for this purpose, though any cheap beer will work great. I've only used lager or pilsners, sometime I'll have to try a heartier beer, though I'm told they actually make it worse.


Boil the bratwursts in beer and onions for about ten minutes. Make sure the pot doesn't boil over or else you'll have to find someone to clean up your mess.


Grill the brats with the onions (I use tongs to get the brats and onions from the beer) until the outside is blankened, but avoid burning them. When they the shoot grease out and and flame up, take them off.


You can put the brats in a bun, or just eat them with a fork. Just add a nice spicy mustard.
Posted by Matt Voorman in Recipes at 22:28 | Comments (0) | Trackbacks (0)

Mahi Mahi

Sunday, July 2. 2006
You can buy frozen Mahi Mahi from Costco. It's somewhat expensive, but tastes great.


We used this store bought lemon lime seasoning (it's got salt and pepper type stuff in it too) to season both sides. Mahi Mahi already has a lot of flavor so it doesn't need much else. The metal trays really help keep it from sticking to the grill.


You don't need to cook it that long (you could almost eat it raw if you like). Just make sure it is thawed before cooking or else the insides will stay frozen.


My Aunt made a dill sauce which went wonderfully with the fish. I have no idea where the rice came from, but it was probably from a box. It was also good.
Posted by Matt Voorman in Recipes at 17:59 | Comments (0) | Trackbacks (0)

Carne Asada Burritos

Saturday, July 1. 2006
Today, I bought four pounds of carne asada from El Mercado Guadalajara. For $3.99 a pound you get this wonderfully marinated skirt steak.


To make the meat even more awesome, I smother it in Baja Chipotle marinade for a few hours.


My dad has a few avacado trees, whose fruits will go nicely with this meal. Remember kids, avacados don't ripen on the tree, you have to pick them a few weeks ahead of time.


Finally, I chop up the carne asada, cook some tortillas, and make some guacamole. Put them all together and eat.
Posted by Matt Voorman in Recipes at 16:56 | Comments (0) | Trackbacks (0)
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