lattice chicken pot pie
braised short ribs with cheddar polenta
butternut bisque, salad, pepper popovers
chicken lo mein
sausage, cheese & crackers, apricot baked brie, truffle butter turkey, white wine gravy, stuffing, mashed potatoes, parmesan roasted butternut squash, green beans, cranberry sauce, soft yeast rolls, apple pie
turkey gumbo
out before the Nutcracker

Wednesday, February 8, 2012

Pork and Peppers Fajitas

pork and peppers fajitasOne of my most favorite TexMex restaurants is El Tiempo. There used to be one in the first floor of my building, back when I was single and living downtown. We made fast friends with one of the managers over their notoriously strong margaritas. He would always bring out all sorts of TexMex treats to try. One of the best dishes there is the mixed grill which includes lobster, quail, shrimp, fajitas, ribs and pork.  Since it is a huge platter, I only ever get it when we have a large group.  But I always order the tender pork fajitas when I am dining on my own.  They are delicious.  I tried as best I could to replicate the fajitas at home.
Pork and Peppers Fajitas

2 tablespoons olive oil, divided
1 clove garlic, minced
1 teaspoon cumin
1/2 jalapeno, minced
juice from 1/2 a lime
2 boneless pork chops
1 large bell pepper, sliced
1/2 onion, sliced

Combine one tablespoon oil, garlic, cumin, jalapeno and lime juice in a small bowl. Rub the oil mixture over the pork chops and let marinade for 30 minutes at room temperature. Heat a cast iron skillet over medium high heat. Add the pork chops and cook through, turning once. Remove the pork chops from the pan and let rest. Add the remaining tablespoon of oil to the pan. Saute the peppers and onions until tender, about 3 to 5 minutes. Slice the pork and return to the pan. Serve with warm tortillas, guacamole and cheese.
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