It's July again, and most afternoons there are periodic "monsoon" storms that roll in. Not a lot to do but turn off the swamp cooler, open the windows, and deal with it.
Tonight, the storm came while I was grilling on the back patio. I was using one of my TNT recipes--yes, tried and true does not just apply to sewing.
I've made this marinade dozens of times. I can't say for sure exactly when I first tried it. I remember it came from the newspaper and I typed up the recipe on some software I had 3 computers ago. So that would be at least 10 years ago.
I've changed the recipe some, but my notes indicate it originally came from the book "Texas on the Half Shell," which I believe is a Junior League cookbook. Based on an Amazon search, it appears to be out of print, but maybe some of you have more information so I can give the ladies more credit for their book. I know the ingredients seem a bit weird, but trust me. This is my "go to" fajita marinade. Because I seldom cook for large groups, I usually make a big batch and freeze it in small containers for later use.
Carne Asada with Adobo Sauce
(from "Texas on the Half Shell")
1/4 cup tomato paste
1 cup strong black coffee
1/4 cup Worcestershire sauce
1 Tbsp. sugar
1 tsp. cayenne pepper
2 Tbsp. lime juice
2 Tbsp. vegetable oil
2 lb. flank steak
Mix all ingredients except meat and heat in a medium saucepan, stirring, until sugar melts and flavors are combined. Marinate meat in sauce 4-5 hours or overnight in the refrigerator.
When ready to grill, soak 2 handfuls of mesquite chips in water for 15-30 minutes, drain thoroughly and place under the grate (I put the wet chips into a foil packet while the grill is preheating, so they'll be smoldering). Sear meat quickly on both sides and cook to desired doneness, basting if desired.
6 servings, plus another meal as fajitas.
The above is pretty much how I found it. I've modified the recipe some over the years, mainly by reducing the amount of oil. And I typically marinate chicken breasts in the marinade instead of steak.
Here's tonight's dinner in progress:
Chicken breast cooked on one side, before turning. The foil packet contains the wet mesquite chips. You can't see from the picture, but there's an opening for the wood smoke to escape from.
After flipping and basting the chicken breat, side 2 is ready to go. Nice grill marks, eh? You can see smoke in this photo.
All finished, and ready to eat!