Mexican Chopped Salad with MOS Vinaigrette

September 22, 2021

Mexican Chopped Salad with MOS Vinaigrette (makes 8 large servings, scale in half for less)

This salad is BOMB, just ask the gaggle of drunk housewives who scarfed it down last Friday. The dressing uses Midland’s most coveted salsa, Megan’s Orange Salsa, but if you can’t find any, use any red based salsa you have on hand. For those of you lucky enough to have H-E-B, I have tried to link the exact products so that you (lazyasses) can add them to your next curbside order.

For the dressing:

Layer the salad ingredients in a fancy way in your bowl. Shake all the dressing ingredients together. Wait to toss the salad (hehe) until you are ready to eat, as the dressing isn’t the prettiest! Enjoy!

Not the prettiest once tossed, but so so good
Leftovers sans chicken, added in steak

Asian Style Sirloin Flap

May 10, 2019

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Typically I would have some sort of witty story or quip to introduce a recipe, but that would delay me making my Friday afternoon cocktail, and I would hate to deprive myself of a Tito’s and apricot LaCroix (try it, you won’t regret it), so here is my new favorite way to marinate/grill/eat me.

This recipe is based off of Matt Ead’s (GrillSeeker) recipe from his new cookbook, Grill Seeker: Basic Training for Everyday Grilling for the “En Feugo Flap Steak”. I changed a few measurements/added in some things, but essentially, his recipe is flawless. Pair his recipe (or mine for less sugar) with Midland Meat Company’s sirloin flap, and you can’t lose. We have legit eaten this 4x in the past two weeks, and it is about to go on the grill for dinner tonight. This recipe is bomb right when the meat is done resting, but the leftovers are awesome over some arugula or bibb lettuce with some goat cheese or feta with a simple vinaigrette. I will list Matt’s recipe below, and the parenthesis are what I ended up using.

You will need 2 lbs of sirloin flap. If you live in West Texas, Midland Meat is the only place you should buy it…it is incredible and rivals the most expensive cuts of beef.

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For the marinade

  • 3/4 cup of soy sauce (I used low sodium tamari)
  • 1/2 cup rice wine vinegar
  • 1/2 cup hone (I used 2 tbs.)
  • 1/2 cup chopped cilantro (if you have an HEB, they sell is pre-chopped in the herb section, just use half of the container)
  • 1/4 cup brown sugar (I used 2 tbs.)
  • 3 tbs. sriracha (I used 2 tbs)
  • (1 tbs. sambal chili paste) – he doesn’t use this
  • 2 tbs. fish sauce
  • 3 tbs. chopped ginger (I used the ginger paste found in refrigerated section)
  • 1 tbs. crushed red chili flakes
  • 1 tbs. Dijon mustard
  • 3 cloves crushed garlic (I used 6 because garlic is life)
  • 2 green onions, chopped
  • 1 medium jalapeno, sliced

Cut the sirloin into two inch wide “steaks” with the grain. You will probably have 5-6 steaks once you’ve divided the 2 lbs. of meat. Save 1/2 cup of the marinade for dipping, and pour the rest of the marinade into a ziplock with the meat and marinate for 4-6 hours, turning the bag every so often to ensure that the meat is all marinated equally.

Grill the meat, on medium high, for  minutes per side and allow it to rest for at least 10 minutes before slicing the steak. Be sure to slice against the grain this time (versus before when you sliced with the grain), so that you don’t have chewy meat.

If you haven’t checked out Midland Meat Co. before, don’t wait!! They ship and they also have an awesome new restaurant, the Half Acre, in Midland that is not only delicious, but FAST and GOOD SERVICE which is not easy to find!! They are my favorite! https://midlandmeatco.com/

Also, go by Grill Seeker, and follow Matt on insta, grillseeker

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Thai-ish Spicy Basil Broccoli Chicken

March 7, 2019

There’s no way to take a photo of chicken that is super attractive...I tried #fail

There’s no way to take a photo of chicken that is super attractive…I tried #fail

My Asian cravings are always at an all time high on Sundays, so I read through some of my favorite cookbooks for some inspirations. My go-to cookbooks for inspo lately are Chrissy Teigen’s Cravings, Gaby Dalkin’s What’s Gaby Cooking, and Pamela Salzman’s Kitchen Matters. This recipe is a mashup/adaptation of about 6 different recipes, and it was a hit. I think it would also be good with cilantro (I like Asian food with cilantro or basil, or both).

  • 2 Chicken breasts (organic if you can swing it)
  • 1 package broccoli florets (10 oz.)
  • 1 ounce fresh basil (this is about 12 leaves), julienned
  • 2 tbs. soy sauce
  • 2 tbs. oyster sauce
  • 2 tbs. ginger paste (I like Gourmet Garden stir in ginger)
  • 1 tbs. sambal chili paste (omit if you don’t like spicy)
  • 4 cloves garlic, minced
  • 2 Serrano chilis, sliced thin, seeds removed
  • 1/2 shallot, minced
  • 1 tbs. vegetable oil
  • 1 additional tbs of soy sauce to add at the end

Slice the chicken breasts into thin strips and marinate for 30 minutes (up to all day) with the soy sauce, oyster sauce, 1 tbs. of chili paste and ginger). Remove from the fridge 10 minutes before cooking. Steam the broccoli according to the package instructions, subtracting 1 minute. In a wok (trust me, you want to invest in a wok, they rock), heat 1 tbs. vegetable oil until hot/shimmering. Add in the garlic, ginger, shallot and chilis and cook for 30 seconds, until the garlic is fragrant, swirling the pan to make sure they don’t burn. Add in the chicken and stir fry for 4 minutes on high. Add in the basil and one more tablespoon of soy sauce and a drizzle of sriracha and stir fry for another 2 minutes. Serve over brown rice or sautéed veggies. I suggest cooking some brown rice or quinoa according to the package directions, adding in a squeeze of ginger and soy sauce and some chopped garlic while cooking.

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