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As Clark said on top there is not much cooking going on. I made some muffins last week... nothing new. I wanted to do this recipe awhile ago, but we had been eating so much beef I decided to hold off. This is another traditional Cuban recipe with a bit of variation.
Cook time: 3 hours
Difficulty: Easy
Why three hours? You are going to tenderize the meat. Take about 1.5-2 pounds of flank steak and boil in water flavored with s/p and maybe some chicken stock for about 2 hours. This is just like making a stew... we are breaking down the collagen in the meat to make it tender. Ideally, you are going to do this until you can shred the meat into noodle-like ribbons with your hands or some forks.
Saute 1 onion, 1/2 green pepper, and garlic in some oil. Toss in the meat, and some tomatoes. I ended up using 1 can of diced tomatoes and some tomato paste. I have a recipe that says use tomato sauce, but I feel like that is a bit over powering. I like canned with a some paste, and smooth out the sauce with white wine. Let this simmer for about 15-20 minutes until everything combines, and the flavors mix. Put this over rice and enjoy.
This blog is written by two pharmacy students who really like to cook. A lot. While sitting down to our most recent feast of magnificence we started commenting on the string of consecutive delicious productions we had made over the week. We were having trouble remembering everything and one of us jokingly said that we should start a blog and just talk about the food we make. So here it is. This is what we made to eat.
I'm going to go ahead and throw out an apology for the lack of posting. I'm on a critical care rotation and Jake is doing cardiology. They're both very demanding. I leave the house around 6:30am and I usually don't get home til about 10pm. Jake's schedule is very similar. There isn't much cooking going on these days. Look for a return to life at the end of this month when I get a break.
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