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[Chief Grey Bear]

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[ness]

4 hours ago, Chief Grey Bear said:

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We don’t forget so easy, Beelzebub! 🔥

[ness]

Speaking of hellfire, I did fire up the Weber tonight and much to the chagrin of many of you, the deck didn’t catch fire. Flank steak marinated in soy sauce, Worcestershire sauce and lime juice. Cooked to medium rare over coals with apple wood chips. Stir fried red bell pepper and red onion, charred flour tortillas, sour cream and La Victoria green sauce. Steak sliced thin on the bias. Served with a complimentary floss pick. Delicious. 

[Deadstream]

12 minutes ago, ness said:

much to the chagrin of many of you, the deck didn’t catch fire.

Haha.

[BilletHead]

  Turkey Yucat'an,

        Central and the upper part of South America is where the turkey was first domesticated. The Maya were the first to do this. So we are going to trip to that area to base this meal off of. The meat here will be an eastern wild turkey. The wings, thighs and legs. Some neat ingredients will be going in here. A new one for us will be achiote paste. The turkey pieces will be brined first in kosher salt. After that a mixture including the achiote paste the turkey will be marinated in for a few hours. For the sauce we will be charring tomatoes, onions and garlic. I am sure down there it would be some exotic wood. In BilletHeadVille it will be white oak,   We then pull the turkey out of the marinade and char it too, While this is charring the sauce is made from the charred veggies more achiote paste spices and a couple chipotles in adobo. All this is blended up good. Now the turkey is simmered in this sauce until it becomes tender. The older the bird the longer the cook time. while this was simmering I looked up on how to make a Spanish rice.  When done it all came together. A couple tortillas warmed up in a cast iron skillet and plated up. Another treat,

  

    BilletHead

[ness]

I’ve seen and heard of achiote paste but haven’t ever used it. May have had it, not sure. What’s it made of and what’s it like?

[BilletHead]

        Kind of a smoky pepper taste. Hard to describe. After yesterdays adventure using store bought paste I looked up making our own. So there are variations in how folks make it. One thing for sure is the annatto seed. This is what gives it the red color. I am betting my herb book has a recipe in it. When I want it again I will make it. Here is one I bookmarked,

https://www.thespicehouse.com/recipes/recado-rojo-red-achiote-paste-recipe

   One thing for sure  a few years back we decided to branch out in our eating experience. So many times we get stuck in the same old thing. This has been a very enlightening trip, one as long as we are still alive will not stop,

   BilletHead

[Gavin]

Turkey looks good! Usually use achiote for carnitas. You can find in little bricks at most Mexican markets. 

[BilletHead]

54 minutes ago, Gavin said:

Turkey looks good! Usually use achiote for carnitas. You can find in little bricks at most Mexican markets. 

         Yep that is where I got mine for the recipe Gavin. Kind of like breaking down tar to get it worked in the marinade and sauce. We went to two Latino markets looking for another variety. Achiote verde with no luck. One of those stores was packed from floor to ceiling with all sorts of things from South of the border. Hard to even negotiate down the isle. I am surprised the fire department inspections in that town would even let this place pass. You could send your money to Mexico from here too.  Interesting place,

  BilletHead

[Johnsfolly]

On 5/9/2018 at 10:33 PM, ness said:

Speaking of hellfire, I did fire up the Weber tonight and much to the chagrin of many of you, the deck didn’t catch fire. Flank steak marinated in soy sauce, Worcestershire sauce and lime juice. Cooked to medium rare over coals with apple wood chips. Stir fried red bell pepper and red onion, charred flour tortillas, sour cream and La Victoria green sauce. Steak sliced thin on the bias. Served with a complimentary floss pick. Delicious.