The Heart Of Texas

I rinsed and dried the cod filets and then lightly covered them in fresh lime juice.  I then sprinkled the filets with a little of my latest dry rub.  I then added a little more fresh cracked black pepper and a little olive oil.  I cooked them in a hot black iron skillet in a huge hurry.  I put a little olive oil in the skillet.  The result was a highly moist and flavorful pan-seared filet.  I sprinkled a little dill on the filet on the plate.  The vegetable were cleaned and rinsed and put in a bowl.  I sprinkled a little lime juice on them and then a little apple cider vinegar, I added a small amount of dry rub and a little olive oil and I rolled them in the ingredients to get well coated.  I spread them out on a sheet pan and cooked them for about 30 minutes on low broil and then another 10 on high broil or until desired caramelization occurs.  The brown rice was done with homemade chicken stock and al dente, like I like it!

In a large pot put about 3 TBS of olive oil and brown onions and celery till they are slightly brown.  In a separate bowl season meat pieces with black pepper, granulated garlic, toasted and pulverized camino and coriander and soy sauce.  Mix well and then add to the pot with the  already slightly browned onions and celery.  When the meat is slightly browned add 3 or 4 carrots (chopped), 1 cup of chopped fresh cilantro, fresh garlic and about 3 to 5 cups beef stock.  Cube up 2 or 3 potatoes and add after the stew has come to a boil and then reduced to a simmer for a few hours. Meat – 2.5 LBS cubed Potatoes – 3 cubed added after 3 hour simmer Beef Stock – 4 or 5 cups Olive oil – 3 TBS Onion - 1 or 2 chopped Cilantro – I used half a bunch or about 1 cup chopped Celery - 5 stalks or so chopped Carrots – 5 or so chopped added after meat is browned Coriander – 2 TBS roasted and pulverized in a spice mill added to meat prior to browning Camino – 2 TBS roaste