Wednesday, July 16, 2008

Carne Asada Sunday at the Dodgers Stadium

Photos and recipe are through the courtesy of the Los Angeles Times food section.

This past Sunday at the Dodgers Stadium, Los Angeles Dodger Nomar Garciaparra served up some carne asada tacos, along with rice and beans and roasted serrano chilies, and some mariachi music for his fans. His annual Carne Asada Sunday raises money for charity. For a $50.00 donation, Dodger fans are served all they can eat, get to spend some time with Garciaparra, get an autographed photo and have some pictures taken with Nomar. The recipe sounded so good that I just decided to post it. We're pretty big on carne asada here at home so I'm sure I'll be trying this recipe soon. I'll let you know how it turns out. Below is the recipe for the Carne Asada. The complete story from the Los Angeles Times can be found here. A direct link to a video of the event can be found here.

Carne asada

Total time: 1 hour, 10 minutes plus overnight marinating time

Servings: 16

Note: From Joseph Martin, executive chef, Levy Restaurants at Dodger Stadium. At the stadium, the carne asada is served with corn tortillas, pico de gallo, tomatillo sauce, chopped onions, chopped cilantro, grilled whole serrano chiles and slices of lime.

4 chipotle peppers in adobo sauce, roughly chopped

1 tablespoon minced garlic

3/4 cup chopped onions

1/2 teaspoon ground cumin

1/4 cup chopped green onions

1/4 cup chopped cilantro

1/4 cup chopped parsley

1/2 cup tomato purée

1/2 cup fresh lime juice

1 1/2 teaspoons kosher salt

1 teaspoon fresh ground black pepper

1 cup canola or vegetable oil

2 1/2 pounds skirt steak

1. In a large bowl, thoroughly mix the chipotle, garlic, onions, cumin, green onions, cilantro, parsley, tomato purée, lime juice, salt, pepper and oil.

2. Rub the marinade all over the skirt steak, then place the steak in a large, resealable plastic bag with the marinade and refrigerate overnight.

3. Remove the bag from the refrigerator one hour before grilling to allow the steak to come to room temperature. .

4. Heat a grill over medium-high heat. Grill the steak about 2 to 3 minutes per side for medium rare. Set the steak aside until cool enough to handle, then cut it into a half-inch dice or slice it against the grain into 1-inch slices. Serve immediately.

Each serving: 151 calories; 14 grams protein; 1 gram carbohydrate; 0 fiber; 10 grams fat; 3 grams saturated fat; 32 mg. cholesterol; 157 mg. sodium.

Next Carne Asada Sunday: August 3, 2008
Los Angeles Dodgers vs. Arizona Diamondbacks - 1:10 p.m.

1 comment:

Anonymous said...

Your blog keeps getting better and better! Your older articles are not as good as newer ones you have a lot more creativity and originality now keep it up!