Flank steak is perhaps my favorite cut of beef these days. It grills beautifully and quickly and only a fast marinade is necessary to infuse it with flavor. Frequently used for fajitas and stir fries, I personally love flank steak best for beef salads, tacos and sandwiches, and if cooked right it tastes great served either warm or cold.
It’s taken three years, but we have finally achieved figs here in South Jersey!
Well, it’s been a while since I’ve checked in, mostly as July was a horribly busy month with some serious ups and downs. One of the downs was me being out of commission with a bad summer bug for several weeks. I couldn’t even taste anything at all for most of a week – what a horrible waste in the middle of the New Jersey fruit and vegetable season!
I’m planning a pretty non-traditional Super Bowl Sunday meal, but there will just be three of us so why not? Of course there will be some cheese and salami to snack on during the pre-game festivities, but I’m also planning on making Italian-style chicken liver on toast – I just can never say no to chicken livers. Beyond that I think we’ll be enjoying the last of the smoked hams I have from our last butchered pig, since I’m off on Monday to pick up the meat from the latest one. It’s going to be really interesting to compare the taste and cuts of meat from this younger, smaller pig to the big ones we’ve had done up previously. On the side I have some nice fresh green beans from the Mullica Hill Amish Market and I suppose I should do up some Mac ‘n Cheese as well for at least SOMETHING traditional!
Posted in Cooking
Tagged pasta, salads, tuna