Bites and Pieces. Cinco De Mayo edition

I don’t know if I shared my carne asada recipe, but I just did it for everyone tonight, and it is a perfect summer grilling dish.  I always kick off the camping season by doing this over a campfire.

1.5 lb skirt steak


1 white onion diced

3 fresh jalapenos

1 bunch cilantro

1 jar minced garlic

1 plastic lime of lime juice

1 tb salt

2 tb oilive oil.


2 tomatoes, diced

1/2 white onion, diced

1 tsp minced garlic

1 fresh jalapeno, with seeds and membrane removed

fresh cilantro.

Put marinade ingredients in a food processor and mince.  Marinade skirt steak for 3 hours.

Assemble salsa. Cut and mix

Grill skirt steak.  Cut to 2-inch strips against the grain.

Grill flour tortillas briefly to warm up.

Serve with beer, grated cheese, salsa, guacamole, and cholula sauce.

Bites and Pieces, Irish Style

In honor of the Irish backdrop to Suite Harmonic (thanks, Emily!), here is a colcannon recipe that came to me as an authentic County Mayo recipe.  This has long been one of my favorite comfort foods.


1 pound cabbage [can substitute kale in whole or part]

1 pound potatoes

2 leeks

1 cup milk

salt and pepper to taste

1 pinch ground mace or 1/8 tsp ground nutmeg

1/2 cup butter, melted


In a large saucepan, boil cabbage or kale until tender; remove and chop or blend well. Set aside and keep warm. Boil potatoes until tender. Remove from heat and drain.

Chop leeks, green parts as well as white, and simmer them in just enough milk to cover, until they are soft.

Season and mash potatoes well. Stir in cooked leeks and milk. Blend in the kale or cabbage and heat until the whole is a pale green fluff. Make a well in the center and pour in the melted butter. Mix well.  OR spoon colcannon into bowls and make a well in the center of each and pour in the melted butter.

Anybody else have a good Irish recipe?  Or maybe a recipe in honor of Cinco de Mayo?




Cinco de Mayo fresh tomatillo salsa [Mark]

1 lb. tomatillos, husked
1 tablespoon olive oil
1/4 C red onion, finely chopped
1/2 C fresh cilantro leaves, chopped
2 dried chipotle chiles
1 tablespoon lemon juice
1 teaspoon dried Mexican oregano
1/2 teaspoon salt

With foil covered baking sheet 6 inches from flame, broil the tomatillos for 15 min.
turning at 5 min and 10 min. Tomatillos will darken in spots.
Remove from the broiler, cool [I stick in freezer for 5 min when I am in a hurry]. Then chop.

Warm the olive oil in a skillet. Add the onion and sauté until softened.
In a bowl, combine the onion and tomatillos. Stir in all remaining ingredients.
Refrigerate and serve cold.    2 C


There seems to be a problem with the site. All posts are showing up in italics. I am investigating, but if anyone has any ideas, let me know.

Update 9:52 est: Still no solution. I’ve looked through and tried to adjust the CSS, but nothing works. Seems like a higher level problem. I’ve contacted WordPress and await their answer.

Update 12:10 est: All fixed. My error. When I updated the quotation of the day, I had a bad html tag, which (surprisingly, to me) fed through to the entire site. All better. Back to your regularly scheduled program.

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