Mexican Rice. Click on the name to see the recipe that I've adapted.
1 tablespoon olive oil
1/2 cup white rice
1/2 medium onion, chopped
1 Roma tomato chopped
1 clove garlic, finely minced
3/4 teaspoon ground cumin
1/2 teaspoon coarse ground sea salt (I used a French grey salt)
Coarse ground black pepper, to taste
1 cup vegetable broth
Cook the onion and rice in hot olive oil in a medium sized pan with a tight fitting lid. Sprinkle with cumin, salt and pepper. Cook until onion is translucent and rice starts to brown. Add garlic and toss. 30 seconds later, add the vegetable broth and chopped tomatoes and bring to a rolling boil. Pop the lid on the pan, cut the heat to super low and set a timer for 18 minutes. After 18 minutes, kill the heat and let the pot sit, unopened, for at least 5 minutes for the rice to finish steaming tender.
Mexican-Style T-Bones on the Grill
2 thin cut T-Bone steaks
Zest and juice of 1 lemon
1/4 cup extra virgin olive oil
1/2 medium onion, minced
2 cloves garlic, minced
Salt and pepper, to taste
Combine everything but the steaks in a gallon-sized plastic freezer bag. Squish everything around so it's really mixed up. Throw the steaks in and rub the marinade into them for a few minutes. Throw in the fridge for at least a couple of hours, but, ideally, six hours.
Adjust grill to high heat and grill those suckers up...I like mine about 4 minutes on one side and 3 on the other.
1 cup flour
1 tablespoon baking powder (yes, tablespoon, not teaspoon)
1/4 teaspoon sea salt
3 tablespoons sugar
4 tablespoons cold, unsalted butter
1/3 cup (maybe a bit more) half and half
Preheat oven to 425 degrees.
Combine all dry ingredients. Cut cold butter into dry ingredients until mixture looks like coarse crumbs. Make a well in the center and add the half and half a bit at a time until all the flour has been worked into a dough. It may take just a bit more than 1/3 cup.
Knead dough on a lightly floured board and pat out until it's around an inch thick. Cut out circles (I use a rock glass) with a biscuit cutter.
Brush the tops with a bit of milk and sprinkle with decorator sugar, if desired.
Bake 10-15 minutes or until golden brown.