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Old 06-24-2006, 03:39 PM   #1
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Dinner June 24

I'm making fajitas. I found a recipe on foodnetwork by Tyler Florence. Long link

http://www.foodnetwork.com/food/reci..._33906,00.html

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Old 06-24-2006, 04:12 PM   #2
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Only have dessert going right now - raspberry jello and Cool Whip parfaits.

amber, I will have to try fajitas at home some time. HH loves them when we go out.
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Old 06-24-2006, 05:30 PM   #3
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Quote:
Originally Posted by mudbug
Only have dessert going right now - raspberry jello and Cool Whip parfaits.

amber, I will have to try fajitas at home some time. HH loves them when we go out.
yes, I love fajitas too and they are easy to make. I've never tried this particular recipe, but it sounds good. I used eye round instead of skirt steak or flank steak, so I hope it comes out good.

Your dessert sounds good!
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Old 06-24-2006, 07:35 PM   #4
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We're having a Pineapple Vegie Stir-fry, that I think I got from someone here?
We're also have Tender Tasty Pork-chops, that I'm sure I got here...possibly from kadesma? They are marinating right now. I'm going to fix a little brown rice to go with, I guess.
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Old 06-24-2006, 09:05 PM   #5
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Well, this morning I stopped by our local organic market & picked up some fabulous HUGE dry-pack sea scallops, some organic watercress tips, & some organic cherry tomatoes. Just to give you an idea of the size of the scallops, the 8 I purchased came to 1.25 pounds!!! They were like thick hockey pucks!!

I tossed the scallops with some McCormacks "Monterey Grill Seasoning" & sauteed them in some extra-virgin olive oil. I then made a salad of 80% watercress/20% mixed salad greens + the halved cherry tomatoes & dressed it with some Trader Joe's Garlic Infused Olive Oil, red wine vinegar, sea salt, & black pepper.

Made beds of the dressed salad in large soup bowls & served the scallops right on top. It was wonderfully delicious for a warm, humid, rainy night dinner. I really liked the way the watercress held up to the warm scallops in both texture & peppery flavor.
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Old 06-24-2006, 09:40 PM   #6
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Constance,
I love pineapple, veggies, and pork chops, so that sounds great to me. Grilled pineapple is so good with just a bit of brown sugar to carmelize with the natural juice

Breezycooking, it goes without saying that I love dry sea scallops! There is a big difference between dry and water soaked/frozen scallops.
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Old 06-25-2006, 01:06 PM   #7
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Quote:
Originally Posted by amber
I'm making fajitas. I found a recipe on foodnetwork by Tyler Florence. Long link

http://www.foodnetwork.com/food/reci..._33906,00.html
How were they Amber? How much Chipolte/Sauce did you use and what was the heat level like?
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Old 06-25-2006, 03:57 PM   #8
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Quote:
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How were they Amber? How much Chipolte/Sauce did you use and what was the heat level like?
They were pretty good Sizzlin. I used two peppers with some sauce, heat level was perfect for us. I think the cilantro and the citrus cuts heat level a bit, so for anyone that wants to try this recipe, you might want to add more peppers. I let the beef marinade for about three hours. Tyler Florence said any longer than four hours and the meat may begin to cook because of the citrus.
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Old 06-26-2006, 10:19 AM   #9
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Thanks for the update Amber.
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