Mo Tiajuana Flatbread

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Captain Morgan

Chef Extraordinaire
Joined
Jan 18, 2005
Messages
14,162
Location
Myrtle Beach
Marinade some sirloin in Remington sauce (formerly Mr. Mist), then heated up the cis, and added a wee bit of olive oil. Seared just a bit,, gave it a douse of Paul Prudhomme's Fajita rub, splashed with Tabasco Habenero and removed...added butter, and after melting, put the flatbread down and let it get good and hot...flipped and covered with cheese and shredded jalapeno's. Removed the bread when the cheese wal melted, then added the strips back in to heat up again. Doused the with the rub one more time, then onto the bread, folded and ate real damn quick. Should have made two. Or six.






 

Finney

Master Chef
Joined
Jan 4, 2005
Messages
8,563
Location
Savannah, GA and Somewhere near Lexington, NC
That sure bets the ONE ABT I had for supper tonight.

I did follow it with a gin and lime concoction I came up with.

I made a batch of BRISKET 'POINT' ABTs to take to work tomorrow.

Also slaved over a hot stove to make a batch of gazpacho to take to work tomorrow to see how people there like it. Okay, so there was no stove involved... who's story is this anyway. I did however, grill the tomatoes and red pepper to make the gazpacho.

We'll see how that goes over tomorrow. I work with a bunch of dumb-asses when it comes to food. 8-[
 

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