Monday, May 25, 2009

Happy Memorial Day

Just got back from my favorite race, an 8K that runs through the most beautiful neighborhood in my fair city. More than that, the race benefits brain injury association, and my father was head injured. There's a moment at the start of the race where they introduce the year's honoree and that hard road of recovery. Always get a lump in the throat.

It's also on Memorial Day, and this is a particularly powerful combination since many of the vets returning from Iraq and Middle East have sustained head injuries. Took a moment at the opening prayer and the national anthem to remember the vets.

I would have to say my training regimen is, well, less than strict. We worked on building the perfect margarita last night. If you know me, you know I can only have a couple drinks of hard stuff and I am giddy. Any more, and I am asleep. Yes, I have left my own party before to go lie down. Some host.

BB's Two Drink Maximum Margarita
1.5 oz good tequila
2 oz. fresh squeezed lime juice
3/4 oz; agave nectar
1.5 oz. Corona beer
3/4 oz. Triple Sec

Pour ingredients into a shaker with ice. Strain over crushed ice. Makes a tall one. The agave comes from the same cactus used to make the tequila. This replaces simple syrup with something that has more flavor and married well with the tequila. These are tart and not sticky sweet. And strong.

Served this with grilled steak and vegetable salads. The spouse does the grilling.
Grilled Steak Salad
For the rub
1 tsp. Ancho chile powder
1/2 tsp. kosher salt
1/2 tsp cumin
1 tbsp. canola oil

1 lb. sirloin steak
mesquite chips, soaked in water
Rub the meat with the oil and spices before grilling. Add the chips over the coals.

1 bunch spring onions, with a few inches of green attached
2 tbsp. butter in small pieces
1 oz. tequila (happy onions)
salt and pepper to taste

1-2 red peppers, rubbed with canola oil

1 lb. batch roasted tomatoes
(split tomatoes in half, toss with 1 tbsp. canola oil, 1 tsp. brown sugar, salt and pepper. Roast in 450 degree oven for 10 minutes).

4 cups fresh salad greens
1/2 cup crumbled queso blanco cheese

Dressing, Whisk together
1/2 cup olive oil
1/3 cup red wine vinegar
1/2 tsp. ancho chile pepper
salt and pepper to taste

Some assembly required. Okay. The onions get packed in a double layer of foil and go onto the grill for 30 minutes, indirect heat. The red pepper gets a nice sear and some indirect time. Meat gets about 4-6 minutes a side depending on how thick your steak is and how rare you like your meat. The wet chips go on the coals to make some nice smoke.

After the meat rests, slice it thin. Top the greens with the onions, tomatoes and peppers and beef. Drizzle on dessing and top with the queso fresco crumbles.

1 comment:

Chiot's Run said...

I always like to take time on these special weekend to remember those that are serving and have served in the military. Mr Chiots and I had the honor of filming a memorial & committal ceremony for a fallen soldier this past week, it was definitely a reminder of what this weekend is all about.