Churrasco
Ingredients:
1 lb churrasco (skirt steak)
1 tablespoon of olive oil
1 teaspoon of vinegar
3 garlic cloves (make into a paste)
Salt to taste
½ teaspoon of ground corinader
1 teaspoon of black pepper
½ teaspoon of dried oregano
1 medium onion, sliced
3 large mushroom, sliced
Baking dish or corning ware dish with lid
Directions:
In a bowl mix the garlic paste, vinegar, olive oil and dry seasonings and stir well.
Rinse the steaks of and rub the paste into the steaks. Let marinate overnight or at least 4-6 hours before cooking.
Pre-heat oven to 350.
Place steaks in baking dish or corning ware dish. (covered, you can cover with aluminum foil as well)
After 45 minutes of cooking add onions & mushrooms to steaks and cover.
Cook for 1 and a half hours or until tender.
**Note** You can cook this on the grill or stove top. I prefer the oven because it comes out very tender.
Your cooking method is up to you.
Ingredients:
1 lb churrasco (skirt steak)
1 tablespoon of olive oil
1 teaspoon of vinegar
3 garlic cloves (make into a paste)
Salt to taste
½ teaspoon of ground corinader
1 teaspoon of black pepper
½ teaspoon of dried oregano
1 medium onion, sliced
3 large mushroom, sliced
Baking dish or corning ware dish with lid
Directions:
In a bowl mix the garlic paste, vinegar, olive oil and dry seasonings and stir well.
Rinse the steaks of and rub the paste into the steaks. Let marinate overnight or at least 4-6 hours before cooking.
Pre-heat oven to 350.
Place steaks in baking dish or corning ware dish. (covered, you can cover with aluminum foil as well)
After 45 minutes of cooking add onions & mushrooms to steaks and cover.
Cook for 1 and a half hours or until tender.
**Note** You can cook this on the grill or stove top. I prefer the oven because it comes out very tender.
Your cooking method is up to you.
Coquito Recipe
Ingredients:
2 15-ounce cans cream of coconut
2 14-ounce cans condensed milk
6 ounces white rum (use less if you like)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 teaspoon coconut (or vanilla) extract
Preparation:
1. Mix all ingredients in a blender.
2. Refrigerate for about an hour before serving. Serve cold.
Serves: This recipe makes about 36 ounces.
Ingredients:
2 15-ounce cans cream of coconut
2 14-ounce cans condensed milk
6 ounces white rum (use less if you like)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 teaspoon coconut (or vanilla) extract
Preparation:
1. Mix all ingredients in a blender.
2. Refrigerate for about an hour before serving. Serve cold.
Serves: This recipe makes about 36 ounces.
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