Pico-de-gallo

If you’re going to spend any time in the kitchen, you’re going to have to learn how to chop vegetables. Proper chopping, slicing, and dicing techniques help us reduce waste, stay safe, and improve the taste and texture of our dishes. Those of us who grew up under tyrannical chef-fathers, toiling away in the Dickens-Esque sweat-shops of their prep kitchens (sorry Dad, just trying to make a point…), may have spent months or years doing little else than chopping veggies, and take the techniques required in stride. For those who grew up playing outdoors, with other children, in the sunlight…the following steps will walk you through how to prepare almost any fresh vegetable for cooking, in your own kitchen. Gettin’ ReadyFirst, we need to prepare our veggies for chopping, as necessary, by rinsing, peeling, trimming, discarding roots, etc. It doesn’t matter how pretty, clean, or pristine they looked at the grocery store, there’s always the chance of residual contaminants from chemicals…

Tailgate parties...a great place for football fanatics to gather, or a convenient place for food fanatics to gather? Who cares? As long as you can run your taste-buds into the end zone with traditional Mexican street tacos, baby! Carne Asada is a Mexican recipe for marinated, grilled beef served in tortillas. This is not your run-o'-the-mill taco! This is a flavorful and delicious fistful of awesome that's great for any occasion, and, for my money, skirt steak is one of the best cuts of meat you can ever toss on the grill. Serves 6 to 8 2 pounds skirt or flap steak 24 corn, or 12 flour tortillas 1/2 cup tequila 1/2 cup lime juice 1/4 cup orange juice 4 cloves garlic crushed 1 medium onion chopped 2 teaspoons black pepper 1/2 teaspoon salt 2 tablespoons cumin 1 cup Fresh Pepper Pico 1 cup simple guacamole 2 teaspoons hot sauce Mix…

Proper Kitchen Knife Technique - Chopping, Slicing, and Dicing for Safe, Less Waste & Better Taste

Carne Asada Street Tacos