Sunday, May 10, 2009

04.03.09: rainy night margaritas

Long time no post! Things have been busy over here at the Red Bug Kitchen...but still cookin' ! I'm going to play catch up today with a few recipes and pictures of what's been going on.
First off, rainy night margaritas and fajita paninis! about a month ago, it was a rainy friday and the workday was dragging, so I had to think of a fun dinner to plan to get me through the afternoon....that's when I found this recipe on the Food Network:

Fajita Paninis with Chipotle Mayonnaise by Emeril Lagasse

1lb top round sirloin, sliced into 1/4 inch wide strips
2 cloves garlic, peeled and smashed
1 tsp kosher salt
1/4 cup fresh lemon juice
1/2 tsp ground cumin
1 medium onion, halved and thinly sliced
1/2 green bell pepper, sliced into 1/4 wide strips
1/2 red bell pepper, sliced into 1/4 wide strips
1/2 yellow bell pepper, sliced into 1/4 wide strips
1/2 tsp minced garlic
1/4 tsp salt
vegetable oil
pinch ground black pepper
8 pieces panini bread
4 oz shredded pepper jack cheese
chipotle mayonnaise, recipe follows

Place the sirloin strips, smashed garlic, kosher salt, pepper, lemon juice, and cumin in a plastic ziploc bag and marinate at room temperature for 30 minutes.

Drain and discard the liquid off of the marinated steak, remove and discard the garlic cloves and set aside. Heat 2 tbsp of the oil in a large skillet over medium-high heat. When the oil is hot, add the onions and cook, stirring, 2 minutes. Add the reserved steak and the bell pepper an cook, stirring 2 minutes. Add the minced garlic and cook an additional 1-2 minutes, or until the steak is at the desired degree of doneness. Season with 1/4 tsp of salt and pepper, remove from heat and set aside.

Spread 1 tbsp of chipotle mayo over each half of the panini bread. Divde the steak, onion, and pepper mixture over 4 pieces of bread. Top with shredded cheese and the other panini half.

Heat and press with panini press or George Forman grill.

Chipotle Mayonnaise:

1/2 cup plus 2 tbsp mayonnaise
1 chipotle pepper in adobo, seeds removed and roughly chopped, about 2 tsp)
2 tsp adobo sauce
1/2 tsp minced garlic
1/4 tsp salt
1/8 tsp dried crushed oregano

Place all ingredients in a blender or food processor and blend on high until smooth, about 30 seconds.
 Refrigerate until ready to serve.

Serve with margaritas:

lime juice from 2 limes
1 part tequila
1 part Grand Marnier

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