(Click each picture to make it larger)

Ixa is my mom and she cooked something for this blog. She cooked this last night and sent me over the pictures and a sort of recipe. Here’s the thing, she doesn’t cook from recipes either so that’s something we share. I created this blog to start storing these recipes but there is a little room for a little extra this or that. My mom’s philosphy on cooking is just to cook to achieve a good flavor…..it’s something I agree with.  If it needs a little more pepper then dammit it’s getting more pepper whether yor recipe says so or not! I’ve never seen my mom cook from a recipe before and since I’ve started this blog I’ve only used a recipe once and it was to cook a pizza dough.  Thanks again mom for sending me a recipe to post, I needed it!

Churrasco:

2 lbs. flank steak

Marinade

3 cloves fresh garlic, minced
2 tbsp. lemon juice
Pinch of Fresh Oregano
1 tbsp. Olive oil
1/2 tbsp. apple cider vinegar
pinch of sugar
Salt and pepper to taste

Mix all ingredients for marinade then pour over flank steak and cover and place in refrigerator overnight. Remove meat from refrigerator then let the meat get to room temperature then cook on BBQ to desired doneness.

Light Garden Salad:

Red and Yukon Gold Potatoes, Cooked….use about 1/2 lb. total
White onions
Yellow and Orange Bell Peppers
Cherry Tomatoes (from her garden)
Anise leaves  (from her garden)
Green Beans
Pinch of sugar to balance the acidity of the tomatoes
Fresh Basil           (from her garden)

Dressing

Olive oil
Balsamic Vinegar                    2:1 ratio of oil to vinegar
Few drops of Orange Juice
A little salt and pepper

That’s it!

For comparison here is how I make Churrasco (click) and here is how I make a light salad (click)

Enjoy the Rivera’s!

Eric