The forecast was definitely part of my thinking. Quite hot here, and don’t want to be standing over a hot grill for too long
Did peruvian chicken wings on the smoker today. Topped with jalapeño cilantro sauce, served with a chopped salad
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I need this in and around my mouth.
The wings + paste are tasty enough by themselves, but I love this sauce. The recipe I use makes way too much sauce relative to the rub for the meat. I’d guess it might be 4x what is needed relative to the meat, but I like the sauce and will eat it on other things for a few days.
I will send you my address.
The sauce:
1 cup cilantro leaves and tender stems, fairly packed
3 to 4 jalapeños, seeded and diced
1/4 cup/1 ounce crumbled feta cheese
1 garlic clove, chopped
1 1/2 tablespoons lime juice, more to taste
2 teaspoons chopped fresh oregano or basil
3/4 teaspoon fine sea salt, more to taste
1/2 teaspoon Dijon mustard
1/2 tablespoon aji amarillo or other chili paste
1/2 teaspoon honey
1/2 teaspoon ground cumin
1/2 cup extra-virgin olive oil
Notes:
If you want it mild, remove the seeds and ribs from the jalapeños. If you want it spicy leave them in, or go somewhere in the middle.
Make the sauce in a blender as you want it smooth.
You will need maybe half the olive oil in the blender to have enough liquid to blend. Reserve the rest to drizzle in slowly late as the blender is going so the sauce gets emulsified.
I will put that $hit on everything this week. Given the fresh ingredients you shouldn’t leave it hanging around too long. I put it in a squeeze bottle.
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Got the chicken shawarma marinating a little earlier today for grilling tonight.
The entire recipe is in the name.
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Lots of other stuff is in there: turmeric, white pepper, soy sauce, fish sauce, sweetened condensed milk,…
Tried a new steak cut to me, teres major, and I like it a lot. It’s a single muscle near the front leg and the chuck. Unlike the chuck, it is very tender and without connective tissue. Nearly as tender as a tenderloin or ribeye, but with better marbling than the tenderloin.
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Looks a like a tri-tip?
Ah that redness… [drool]
More tender than tri tip, probably similar levels of marbling.
Hmm, where will I find such a cut?
To buy, I mean, not on a steer.
Local butcher shop.
You can buy them online too of course, but it’s typically much cheaper and better if you find it locally.
TIL thread, maybe?
It’s similar to the tenderloin in terms of tenderness but is rarely more than 10-12 ounces . Other popular names for it include the beef shoulder tender petite roast, bistro filet, and shoulder petite tender. While coming in second on the tenderness scale, most would rate the teres major steak first in flavor.
This cut of steak is from an area of the cow that sees a lot of movement, the chuck primal, resulting in more blood flow and as a result, it develops a more complex flavor. You may be thinking that continuous movement cases toughness in the meat, but due to the location of this cut, it is full of fat and lacks connective tissue that causes cuts to be tough.
Another note about this cut: it’s typically less than a pound. I wanted 1 steak for 2 people and asked for the biggest one they had, and it was .79lb.
Another note: while I love spinalis, some butchers here won’t sell that cut as they don’t want to deal with selling the “eye” from the ribeye without the spinalis wrap around. I think no such problem with teres major, but you need a butcher that knows that cut.
I’ll look around. Couple of the nearby towns have local butchers.
Plan to cook it like a ribeye: salt it overnight, slow-cook, then sear;