Fajitas and guacamole

[aquinasprime]

Tonight for dinner we are making an old standby - steak fajitas with guacamole. We eat this fairly often (at least 2x a month) because it's fast, not super expensive and generates several lunches worth of leftovers (especially since I'm content to eat them cold). I'm including the recipe for the marinade I came up with as well as the guacamole I make when we have good avocados. I have to partially credit Alton Brown and caity since I combined parts of their guacamole recipes to come up with my own.

( Recipes! )

Brulee, of some sort

[wolfie74]

Tried to recreate a dish my chef made for me when I was in France. It's a dish from Normandy area and is like a quiche, only made with rue and a single egg.

Firstly, I made a typical quiche crust and lined a pan (would have been easier if I could have found my tart pan). Par baked it while I made a light rue and caramelized some thinly sliced onions with some bacon.

To the rue I added cream and the tempered a beaten egg and added that to it. I then sliced up some pears and lined the par baked quiche shell with the onion, bacon, pear and some crumbled cheese we had left over. I used a Stilton but would add a really sharp cheddar when I make this again.

The cream/egg mix went over the top and it all went into a hot over for about 20 minutes. Turned out pretty good so it will definitely be a 2nd time for this dish.