20 (Wed) July 2011
My Take on Mom’s Salsa Beef
-Oksu, Seongdong, Seoul, Republic of Korea-
I tried to improve on the basic idea of my mother’s quick-fix salsa beef (see 1.317 Mom’s Salsa Beef). Instead of stewing pieces of beef in the salsa, I seasoned a whole steak, pan-grilled it to medium-rare, and then sliced it into bite-sized pieces, both to control the doneness of the meat and to provide a contrasting texture from the crust. Instead of heating salsa from a jar along with some green beans, I sautéed the green beans with garlic and onions and bell peppers and corn and rice and various spices, including cumin and coriander and paprika and chipotle powders, and then added a bit of salsa at the end, both to increase the substance of the topping and to augment the Mexican flavors. Ultimately, it turned out to be something of a cross between a fajita and a burrito. Dare I say, it was an improvement.
Incidentally, I ended up getting a new iPhone to replace the one that I’d left out in the rain over the weekend. The internet-sourced solutions for saving water-damaged phones – rice, silica pellets, hair-dryers, toaster ovens – all seemed plausible, but I couldn’t afford waiting around for the requisite days/weeks on the off-chance that one of them might eventually work. And carrying around my DSLR camera to take food photos is a hassle. The 2-day vacation in mobile communication limbo was liberating.
(See also FOODS.)
(See also PLACES.)