Okay!
This is what happens when you have a spousal culture-clash over sirloin tips.
First of all...allow me to remind everyone that I have not had red meat in the form of a steak, steak tips, or steak-like in nature in MONTHS. So last night when we were at the 24 hour Wal-Mart and saw decent looking meats at fabulous prices, we couldn't resist.
...Then we immediately got into the argument.
Sirloin tips.
Now, I grew up with my mom making fabulous tips using just basic seasonings, mostly black pepper, and grilled to a wonderful medium. Black pepper was pretty much the foundation of all my childhood meat flavors and allows the preparer or consumer to garnish with their favorite condiments during the meal.
Mr. Suu on the other hand, could own stock in Goya between all of the cliche Hispanic spices he uses on everything on a daily basis, namely the sodium-rich Adobo and Sazon con Achiote. Don't get me wrong, I love these spices, and I've too come to abuse them on a regular basis, especially when it comes to chicken, but I couldn't bring myself to destroy the flavor of beef for this go around.
So we reached an agreement: We would prepare our tips in separate ways, and then saute them both in the evening with green peppers and onions.
After consulting ECH and my brother, I decided to go with my brother's most basic recipe since he said the saute would obviously pull flavors from the veggies into the meat, and we're not serving the tips as a stand-alone. (However, I do plan on trying ECH's most yummy sounding marinade of soy sauce, pineapple juice, and cooking sherry at a later time.)
Suu's basic mix:
Oil
Garlic
Salt
Black Pepper
Mr. Suu's chemistry experiment:
White vinegar
Adobo
Sazon con Achiote with Black Pepper
Moar black pepper
Garlic
Crushed Red Pepper
Moar black pepper
Red table wine
Moar black pepper
Suu Mr. Suu
\ /
Stay tuned for the final tonight, around 8pm EDT.
This is what happens when you have a spousal culture-clash over sirloin tips.
First of all...allow me to remind everyone that I have not had red meat in the form of a steak, steak tips, or steak-like in nature in MONTHS. So last night when we were at the 24 hour Wal-Mart and saw decent looking meats at fabulous prices, we couldn't resist.
...Then we immediately got into the argument.
Sirloin tips.
Now, I grew up with my mom making fabulous tips using just basic seasonings, mostly black pepper, and grilled to a wonderful medium. Black pepper was pretty much the foundation of all my childhood meat flavors and allows the preparer or consumer to garnish with their favorite condiments during the meal.
Mr. Suu on the other hand, could own stock in Goya between all of the cliche Hispanic spices he uses on everything on a daily basis, namely the sodium-rich Adobo and Sazon con Achiote. Don't get me wrong, I love these spices, and I've too come to abuse them on a regular basis, especially when it comes to chicken, but I couldn't bring myself to destroy the flavor of beef for this go around.
So we reached an agreement: We would prepare our tips in separate ways, and then saute them both in the evening with green peppers and onions.
After consulting ECH and my brother, I decided to go with my brother's most basic recipe since he said the saute would obviously pull flavors from the veggies into the meat, and we're not serving the tips as a stand-alone. (However, I do plan on trying ECH's most yummy sounding marinade of soy sauce, pineapple juice, and cooking sherry at a later time.)
Suu's basic mix:
Oil
Garlic
Salt
Black Pepper
Mr. Suu's chemistry experiment:
White vinegar
Adobo
Sazon con Achiote with Black Pepper
Moar black pepper
Garlic
Crushed Red Pepper
Moar black pepper
Red table wine
Moar black pepper
Suu Mr. Suu
\ /
Stay tuned for the final tonight, around 8pm EDT.