Adobo-Rubbed Steak Taco Kits, Greens & Grain Bowl, Jersey Asparagus
Dear Friends, Family & Neighbors,
Adobo-rubbed steak is just one of the best things you can do to steak- the smokey, ancho-laden garlicky rub is our dream marinade, and even though anchos are chiles, these are not spicy- just full of deep flavor. The second-best thing you could do to it is grill it, slice it, and mound it into warm tortillas with a kicky little salsa. Here you go, with our Adobo-Rubbed Steak Taco kit, with the excellent Milpa de Rosa Nixtamalized Corn Tortillas, my wife's Black Bean and Mango Salsa (now featuring ripe champagne mangoes- plus lime, cumin, cilantro and agave syrup). A nice dusting of salty cotija over the top and well, it's over the top. And comes together in no time.
Greens & Grains Bowl: we've missed our Bibimbap sauce the last few weeks, so our Organic Greens, Roasted Shiitake and Brown Rice Bowl with Spicy Bibimbap sauce is making a comeback. Serve it up as-is, or do as I do and toss the ingredients in a hot pan for 2-3 minutes then top with soy-glazed salmon, or Peggotty slow-roasted chicken, or sliced avocado and that killer sauce. Enjoy!
We took the best of spring and made a sexy little soup- Spring Pea, Ramps, Romaine, Leeks, and Garlic all found their way in there, pureed with a little homemade chicken broth and finished with a swirl of lemon creme fraiche. Limited.
And Jersey Asparagus (or grass, as we call it in the biz) is here, and hard to beat. Enjoy it's short season now- maybe with one of Tina's farm-fresh organic free-range eggs on top. The first time I opened a package of her eggs I almost cried, they were so damned beautiful.
See you soon,