Can I Get–If It’s Not Too Much Trouble, That Is–A Hell Yeah?

The makings of a pretty damn local (and very damn good) fajita:

1. Grass-fed, local faux hanger steak, marinated in white wine and gochujang, then seared in a very hot iron pan, turning frequently until well-crusted, then rested until a lovely deep pink throughout, then sliced thin against the grain

2. 100% local (and completely homegrown salsa: tomatoes, cucumber, serrano chili, cilantro (and coriander seeds), shallot, and Brother Victor-Antoine’s Special Reserve cider vinegar)

3. Sautéed homegrown greens (kale with fennel and shallot) in the meat skillet after meat removal

4. Meat marinade poured into the very hot iron pan and then stirred and poured into waiting bowl and mixed with the juices that have oozed off the meat while resting

5. Sprouted wheat tortillas warmed over the hot burner

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Yours Truly



I'm a painter who happens to also spend a lot of time growing, making, and writing about food. I'm particularly interested in the intersection of frugal peasant cooking techniques and haute improvisation. And I have a really great personality.

Rage Against The Vitrine

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