Resources from 04/02/08 Broadcast

As promised here are the resources we shared:


Walk on the Capitol information can be found at:
http://www.walkonthecapitol.com


Chef Leslie's Famous Fajita Rub

Yield: Rub for 1 pound of protein

1 Tablespoon ground cumin
1 1/2 teaspoons ancho or chipotle chili powder
1 1/2 teaspoons regular chili powder
1/2 teaspoon ground coriander
1 teaspoon sea salt
1 large clove fresh garlic, minced or pressed
1 Tablespoon fresh lime juice
1 1/2 teaspoons olive or canola oil
Several handfuls of butter lettuce
Salsa (to taste)

Mix all ingredients together to form a loose paste. For a spicier rub, use chipotle chili powder in place of the ancho chili powder.

Rub the paste on your favorite protein - i.e. beef tenderloin, chicken tenders, shrimp, firm flesh fish sticks (i.e. from swordfish or salmon)

The slices of beef, chicken or fish should be cut about 1/2 inch thick and similar in size/weight.
Rub the pieces again with the mixture and if using fish/shrimp, allow to sit no longer than 30 minutes total before being cooked.
Beef/chicken can be rubbed up to 24 hours in advance of cooking time.

Heat a well-seasoned grill and sear the meat/fish until well-marked on either side (about 3 minutes). The rub will blacken a little bit but should not taste burned. Fish/shrimp will completely cook within that time,
However, meat or chicken may need to finish cooking for a few minutes in a 425 degree oven until done. The final cooking time is dependent upon the thickness and weight of the meat/fish you are cooking.

When cooled slightly, cut any whole pieces into strips. Drizzle a little salsa on top of a strip of cooked fajita meat. Wrap in a piece of butter lettuce. Enjoy!

Refrigerate any unused portions. Use for those times when you need a tasty protein snack.


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