UCLA v Arizona State
Appetizers - Penny & Tim
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Seven Layer Taco Dip
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1 (1 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 (8 ounce) package cream cheese,
softened
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 large tomato, chopped
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Main Dish - Gail & Eric
TACOS CARNE ASADA
INGREDIENTS
2 pounds flank or skirt steak, trimmed of excess fat
1 recipe Mojo, recipe follows
Olive oil, for coating the grill
Kosher salt and freshly ground black pepper
16 (7-inch) corn tortillas
Shredded romaine or iceberg lettuce, for serving
Chopped white onion, for serving
Shredded Jack cheese, for serving
1/2 cup Pico de Gallo, recipe follows
2 limes, cut in wedges for serving
2 pounds flank or skirt steak, trimmed of excess fat
1 recipe Mojo, recipe follows
Olive oil, for coating the grill
Kosher salt and freshly ground black pepper
16 (7-inch) corn tortillas
Shredded romaine or iceberg lettuce, for serving
Chopped white onion, for serving
Shredded Jack cheese, for serving
1/2 cup Pico de Gallo, recipe follows
2 limes, cut in wedges for serving
Directions
Lay the flank steak in a large baking dish and pour the mojo over it. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don't marinate the steak for more than 8 hours though, or the fibers break down too much and the meat gets mushy.
Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler). Brush the grates with a little oil to prevent the meat from sticking. Pull the steak out of the mojo marinade and season the steak on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.
Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.
Lay the flank steak in a large baking dish and pour the mojo over it. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don't marinate the steak for more than 8 hours though, or the fibers break down too much and the meat gets mushy.
Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler). Brush the grates with a little oil to prevent the meat from sticking. Pull the steak out of the mojo marinade and season the steak on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.
Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.
To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef
down the center, and sprinkle with some lettuce, onion, and cheese. Top each
taco with a spoonful of the Pico de Gallo salsa and garnish with lime wedges.
Repeat with the remaining tortillas.Mojo:
4 garlic cloves, minced
1 jalapeno, minced
1 large handful fresh cilantro leaves, finely chopped
Kosher salt and freshly ground black pepper
2 limes, juiced
1 orange, juiced
2 tablespoons white vinegar
1/2 cup olive oil
In a mortar and pestle or bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine. Use as a marinade for chicken or beef or as a table condiment.
Yield: approximately 1 1/4 cups
Pico De Gallo:
4 vine-ripe tomatoes, chopped
1/2 medium red onion, chopped
2 green onions, white and green parts, sliced
1 Serrano chile, minced
1 handful fresh cilantro leaves, chopped
3 garlic cloves, minced
1 lime, juiced
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
In a mixing bowl, combine all ingredients together. Toss thoroughly. Let it sit for 15 minutes hour to allow the flavors to marry.
Yield: 2 cups
1/2 medium red onion, chopped
2 green onions, white and green parts, sliced
1 Serrano chile, minced
1 handful fresh cilantro leaves, chopped
3 garlic cloves, minced
1 lime, juiced
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
In a mixing bowl, combine all ingredients together. Toss thoroughly. Let it sit for 15 minutes hour to allow the flavors to marry.
Yield: 2 cups
GOAT CHEESE
ENCHILADAS
Ingredients
12 blue corn tortillas
Red Chile-Tomato Sauce, recipe follows
Goat Cheese Filling, recipe follows
8 ounces Monterey jack, grated
3 tablespoons chopped fresh cilantro leaves
Sour cream, for garnish
Chopped green onions, for garnish
Directions
Preheat oven to 375 degrees F.
Dip tortillas in chile sauce to lightly coat both sides. Spoon about 2 tablespoons of the goat cheese filling on each tortilla and roll up. Spread 1/2 cup of the tomato-chile sauce into a medium, deep casserole dish. Arrange rolled tortillas in the casserole so they fit snugly. Repeat with remaining tortillas. Pour 1 1/2 cups of the sauce over the enchiladas and top with the grated cheese. Bake for 20 to 30 minutes or until the enchiladas are heated through. Remove from the oven and sprinkle with chopped cilantro. Garnish with sour cream and green onions.
Red Chile-Tomato Sauce:
3 ancho chiles
3 tablespoons vegetable oil
1 large red onion, finely chopped
3 cloves garlic, finely chopped
1 tablespoon ground cumin
1 tablespoon dried Mexican oregano
1 cup dry white wine
2 (16-ounce) cans plum tomatoes, pureed
3 cups homemade chicken or vegetable stock
1 to 2 tablespoons honey
Salt and freshly ground black pepper
Bring 2 cups of water to a boil in a small saucepan. Add chiles, remove from heat and let sit for 30 minutes. Remove stems and seeds, then place in food processor with 1/4 cup of the soaking liquid and puree until smooth.
Heat oil in a medium saucepan over medium-high heat. Add onion and cook until soft. Add garlic and cook for 1 minute. Add cumin and oregano and cook for 1 minute. Add ancho puree and cook for 2 to 3 minutes. Add wine, pureed tomatoes, and stock and cook for 25 to 30 minutes or until slightly thickened. Season with honey, salt, and pepper, to taste. For a chunkier sauce, leave as is. For a smoother sauce, puree with an immersion blender, or puree in batches in a blender or food processor. Keep warm until ready to serve.
Filling:
1 1/4 pounds goat cheese
3 cloves garlic, coarsely chopped
1/4 cup freshly grated cotija cheese
2 tablespoons fresh lime juice
Salt and freshly ground black pepper
1/4 cup finely chopped cilantro leaves
Place goat cheese, garlic, cotija, and lime juice in a food processor and process until smooth. Season with salt and pepper and fold in the cilantro.
12 blue corn tortillas
Red Chile-Tomato Sauce, recipe follows
Goat Cheese Filling, recipe follows
8 ounces Monterey jack, grated
3 tablespoons chopped fresh cilantro leaves
Sour cream, for garnish
Chopped green onions, for garnish
Directions
Preheat oven to 375 degrees F.
Dip tortillas in chile sauce to lightly coat both sides. Spoon about 2 tablespoons of the goat cheese filling on each tortilla and roll up. Spread 1/2 cup of the tomato-chile sauce into a medium, deep casserole dish. Arrange rolled tortillas in the casserole so they fit snugly. Repeat with remaining tortillas. Pour 1 1/2 cups of the sauce over the enchiladas and top with the grated cheese. Bake for 20 to 30 minutes or until the enchiladas are heated through. Remove from the oven and sprinkle with chopped cilantro. Garnish with sour cream and green onions.
Red Chile-Tomato Sauce:
3 ancho chiles
3 tablespoons vegetable oil
1 large red onion, finely chopped
3 cloves garlic, finely chopped
1 tablespoon ground cumin
1 tablespoon dried Mexican oregano
1 cup dry white wine
2 (16-ounce) cans plum tomatoes, pureed
3 cups homemade chicken or vegetable stock
1 to 2 tablespoons honey
Salt and freshly ground black pepper
Bring 2 cups of water to a boil in a small saucepan. Add chiles, remove from heat and let sit for 30 minutes. Remove stems and seeds, then place in food processor with 1/4 cup of the soaking liquid and puree until smooth.
Heat oil in a medium saucepan over medium-high heat. Add onion and cook until soft. Add garlic and cook for 1 minute. Add cumin and oregano and cook for 1 minute. Add ancho puree and cook for 2 to 3 minutes. Add wine, pureed tomatoes, and stock and cook for 25 to 30 minutes or until slightly thickened. Season with honey, salt, and pepper, to taste. For a chunkier sauce, leave as is. For a smoother sauce, puree with an immersion blender, or puree in batches in a blender or food processor. Keep warm until ready to serve.
Filling:
1 1/4 pounds goat cheese
3 cloves garlic, coarsely chopped
1/4 cup freshly grated cotija cheese
2 tablespoons fresh lime juice
Salt and freshly ground black pepper
1/4 cup finely chopped cilantro leaves
Place goat cheese, garlic, cotija, and lime juice in a food processor and process until smooth. Season with salt and pepper and fold in the cilantro.
MEXICAN RICE
Ingredients
4 slices bacon, chopped
I red or yellow bell pepper, chopped
1 onion, chopped
2 cups white rice
4 cups V-8 Juice (you may need to add water as the rice is
cooking)
Begin to brown bacon pieces; add bell pepper and onion. Cook
until tender. Add rice and stir in the bacon, pepper, onion mixture and begin
to brown. Add V-8 juice, bring to a boil. Turn to low, cover and simmer until
done.
Dessert - Paul
UCLA vegan cupcakes - sorry, no recipe provided.
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| Xander's special meal. |
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| Grandpa Paul and Xander. |
Game Time
UCLA 33 - Arizona State 38
Members of UCLA’s football team trudged to the locker room moments after falling short in a final, desperate push to extend a shot at a BCS bowl game. Some Bruins began the walk with their faces in plain sight during a walk to the exit tunnel. But as they neared the end zone, a handful of players, senior linebacker Anthony Barr and freshman interior lineman Scott Quessenberry among them, obscured their facial expressions in putting on their helmets as they left the field after a hard-fought 38-33 loss to Arizona State.
Roughly an hour after his Bruins squandered any chance of a Pac-12 South title, Barr made no effort to conceal his feelings about the importance of No. 22 UCLA’s (8-3, 5-3 Pac-12) regular season finale at No. 23 USC (9-3, 6-2) this Saturday, saying everyone needs to play with emotion and energy to defeat the Trojans.
No. 22 UCLA came into the season as the No. 21 AP Poll team, while No. 23 USC enters the regular season’s end up one spot from the start of the year. A UCLA win would even up the teams with nine wins on the season.
Go Bruins! Beat USC next week!
