Sous Vide Flank Steak Tacos with Red Onion Compote & chèvre
Sous vide strikes again! This time, we’re exploiting science for perfectly medium-rare, ultra-tender flank steak. And, since we’re throwing ethnic authenticity to the wind, why …
Sous vide strikes again! This time, we’re exploiting science for perfectly medium-rare, ultra-tender flank steak. And, since we’re throwing ethnic authenticity to the wind, why …
Halibut is the tofu of fish, but in a good way. You can fry it, grill it, bake it, poach it or roast it, and it will absorb flavors like a sponge (figuratively – I’ve never cooked with sponges). This dish is nouveau Mexican, my favorite kind of Mexican, but is adaptable to whatever flavors you have in mind. The jicama taquito with braised leek and avocado filling adds a cooling crunch to this great summer dish.