The makings of a pretty damn local (and very damn good) fajita:
1. Grass-fed, local faux hanger steak, marinated in white wine and gochujang, then seared in a very hot iron pan, turning frequently until well-crusted, then rested until a lovely deep pink throughout, then sliced thin against the grain
2. 100% local (and completely homegrown salsa: tomatoes, cucumber, serrano chili, cilantro (and coriander seeds), shallot, and Brother Victor-Antoine’s Special Reserve cider vinegar)
3. Sautéed homegrown greens (kale with fennel and shallot) in the meat skillet after meat removal
4. Meat marinade poured into the very hot iron pan and then stirred and poured into waiting bowl and mixed with the juices that have oozed off the meat while resting
5. Sprouted wheat tortillas warmed over the hot burner
Hell yeah!
Why, yes, you can.
I believe I owe you several "hell yeahs" for posts written in my extended leave of absence. Good on ya for the fajitas, and extra good on ya for making that drizzle to go over them. The charry drizzle is the most important part of a delicious fajita.
I'll see your "Hell Yeah" and raise you a "Fuckin' A."
Pam: Thank you very much.
Zoomie: And to you.
Kristie: You're still alive? I thought for sure that those spider eggs hatched and all the babies had eaten you while you slept.
Blanche: I'll take that as a yes.
You're the fuckin' hippie.
gorgeous
CC: Have you looked at it from both sides now?
Claudia: Yum-O!