Packing

I started to write a long post talking about nothing in particular and then I realized that I have no time to write; as much as that is sad, it is the truth. I am packing. In two days we are flying to Albania, Jack and I. Bryan will be missed sooo much.

I am excited, nervous, anxious. It will be good: projects will be researched, photographs will be taken in great numbers, words will mark pages. And the beach. It's beautiful this time of year. I can't wait to show you all. Yes, I'll be keeping in touch. There's an internet cafe a couple of blocks away from my parents' apartment, and I am hoping to tell you about foods, people, Vlora, and everything inspiring.



In the meanwhile, I'll leave you with a meal that Bryan proclaimed to be:

"The best thing I've ever put in my mouth!"

It was good. Especially since we all sat around the coffee table and ate in front of the TV. That never happens, except during special occasions. Hoodwinked was playing, which we love, and we were relaxed and happy as clams.



This was my first cooking experience with Skirt Steak. I had heard that it was a tough cut and so I had kept my distance. The secret is to not overcook it and it is often marinated a long time with ingredients that will tenderize the meat (usually acidic marinades). Instead, I made a rub. Beautiful, scarlet rub. I turned up the grill, chopped up chilies and sweet onions, which I caramelized and charred on the stove top, made some charred beans, cilantro and lime, and dinner was served and oh so satisfying.

Have a good weekend everyone! I'll be across the Atlantic next time I talk to you.



Skirt Steak Fajitas with Smoked Paprika


For the Rub:

3 teaspoons of Chili powder
3 teaspoons of smoked paprika (normal paprika cannot be a substitute here)
1 teaspoon of garlic powder
1 teaspoon of salt
3 teaspoons brown sugar
1 teaspoon of freshly ground black pepper
1/2 teaspoon of dried oregano, finely rubbed

Mix all the ingredients together in a small mixing bowl and set aside.

For the Steak:

1 lb of skirt steak

About 2-4 hours before grilling, rub the steak with the spice rub using your hands. Try to massage the rub on the surface of the steak. Cover and place in the refrigerator until it is time to grill.

For the Vegetables

2 tablespoons of olive oil
10-15 small, assorted chilies, or 2 bell peppers and 3 small jalapenos, cut into thin strips, seeds removed.
1 large sweet onion, sliced into thin half moon slices
5 garlic cloves, thinly sliced
1/2 teaspoon of salt
1 teaspoon of freshly ground black pepper

Preparation:

-Start the grill. I used a gas grill and it heated up pretty quickly. If you use charcoal, make sure you start burning the coal about 10-20 minutes before grilling.

-Heat the oil in a large skillet. When hot, place the chilies, onions, and garlic in the oil and sauté on high heat, stirring occasionally, until the vegetables have charred slightly, about 5-7 minutes. During the last minute, add the salt and pepper. Stir well, and set aside.

-In the meanwhile, place the rubbed steak onto the grill, and cook covered for 5-6 minutes per each side. If you are using a charcoal grill, increase the cooking time by a couple of minutes per side. You want the steak to be a bit rare, otherwise it will be tough.

-Remove the steak from the heat and set aside on a platter for 5-7 minutes. Do not slice immediately, otherwise the juices will run. Letting the steak sit for a few minutes allows the juices to be reabsorbed into the steak.

-Slice the steak into fajita style strips, and serve with the charred vegetables, beans, slices of lime, cilantro leaves, and flour tortillas.

Delicious!

-E.

P.S. And it was all gone.