I grew up on this salad. We called it Taco Salad. I don’t think it deserves that name anymore. First of all, the original one I was fed had little to do with a good taco. Secondarily, this current version goes beyond a typical “taco”.
Ground meat, sure. But, Thunderheart Bison is the way to go, not 90/10 beef. Pinto beans and yellow onions. We are still in the stratosphere of taco, but anarchy awaits.
Sid Miller told me, “get your Jesus juice in Oklahoma”. Actually, he didn’t tell me that. But, I was was standing next to him one time and thought to myself, “why are all these loud guys so short?” Canola oil, Apple Cider Vinegar, Smoked Hungarian Paprika, Chili Powder, Honey, S&P. Tastes almost as good as Kraft Catalina Dressing.
The foundation: cilantro stems and leaves, cherry tomatoes, romaine, iceberg, and hoping my mom doesn’t read this and think that her recipe from the 1980’s with crushed Doritos was better.
Brined and breaded. Mustard and egg and braised. I like to braise the vermouth leeks separately, so everyone can be pulled out at the appropriate time.
I don’t think you can put too much Thyme in this dish. Much underused herb. Easy to grow, it takes a beating in the Texas heat and soldiers on. Small, angry little leaves with an earthy, comforting flavor.
Exhibit A: the brine unleashed. Racked to promote full and even drying in the walk in.
Cast iron on low. Everyone is in a hurry in the kitchen. Slow is one secret weapon (along with mint).
Love leeks, but they are mud hounds. Wash and dry ahead of time.
Because, they won’t char properly if they are covered in water, just laying in the pan, steaming all pathetic like. We are not making onion soup. Physics class had a lot to offer us. We failed it.