sciencegeek

📍 Texas, United States

Member since July 2009

Starving artist trapped in a poor working class high school science teacher's body. Studied visual arts as a young person; went to college with two degrees; ended up teaching high school science.

Living on the Third Coast of the Planet.

Steam! Article:
My upcycled pieces:
http://ageofsteam.wordpress.com/2010/04/18/steamed-welcomes-creative-habits/

I LOVE art, science and math. I also love to read -- especially magical realism genre, all cultures.


I design jewelry as a hobby job.

www.creativehabits.net

And ride a Harley Davidson on long road trips.....

Always, more to come....

I am not that important, so I don't say too much on the profile. Just another organic spec on the planet.

Fires burn out quickly.

Great Recipe!

Coffee and Ancho Chile-Rubbed Beef Brisket Taco’s
Tacos de cazuela
Courtesy of Chef Eric Williams of Momocho Restaurant in Cleveland, Ohio
Tacos de cazuela, their fillings simmered in pots, are widespread throughout Mexico. Often the cazuela, or pot, is placed on the table and each person fills his or her own tortillas. This recipe comes from Eric Williams, the chef and owner of Momocho in Cleveland and one of the top chefs in the country exploring modern Mexican cuisine. The brisket recipe is easy to make, but the result is deep and heartwarming–so good, in fact, that you will be happy to have leftovers. Just reheat some of the meat and liquid and spread it onto a nice piece of baguette, top with onions and cilantro, and you have an awesome lunch or dinner for the next day. To make ancho chile powder, just break a few dried ancho chilies into small pieces and grind them in a small spice grinder.
Makes 12 to 15 Tacos
Filling
2 tablespoons ancho chile powder
1/2 tablespoons Vietnamese cinnamon
1/4 cup fresh chopped garlic
1 cup freshly ground Guatemalan coffee, medium to full roast, or another medium-roasted coffee
6 tablespoons kosher salt
1 whole beef brisket (a small portion of the fat can be trimmed if you want)
1/2 cup red wine vinegar
3/4 cup unseasoned tomato juice
Juice from 2 limes (approximately 4 tablespoons)
1 cup red wine
1/2 tablespoon freshly ground pepper
1 bay leaf
1 medium Spanish or yellow onion, peeled and quartered
1. In a small bowl, mix 1 tablespoon of the ancho chile powder, 3/4 cup Guatemalan coffee, and 3 tablespoons of the salt together. Rub the seasoning all over the surface of the brisket and place it in a large pan and cover with aluminum foil. Put in refrigerator overnight. The next day, take it out of the refrigerator and let it sit for 1 hour to warm up to room temp. On a grill, or in a large cast-iron pan over medium-high heat, sear the seasoned brisket, 4 to 5 minutes per side. It should smell toasty as the spices caramelize, but not burned.
2. Cut the brisket into thirds, and in a braising pan or heavy-bottomed Dutch oven, or other heavy pot, add the brisket, the remaining ancho chile powder, Vietnamese cinnamon, vinegar, tomato juice, garlic, lime juice, wine, the remaining salt, the pepper, bay leaf, onion, and remaining coffee. All the spices can be put onto the brisket or just added to the liquid.
3. Add enough water to almost cover the brisket, then cover the pan, and place it in the oven. Cook for 3-1/2 hours at 300 degrees. Remove and let sit uncovered for 30 minutes to continue cooking and slowly cool down. Remove the meat and shred it. Take the cooking liquid and ladel it into another bowl, leaving the bay leaf, onion and whatever else, in the cooking pan to be discarded. (All you want is the liquid). Now take the shredded meat and combine it into this liquid. Stir to let the brisket soak up the juice.
4. Serve on warm corn tortillas, topped with Fresh Chile Rajitas (see below), Salsa (if wanted), Chunky Guacamole, and grated Cotija cheese, with lime wedges on the side.

Chile Rajitas Recipe
Filling
5 strips bacon
4 fresh jalapeño peppers
1/2 tablespoon fresh chopped garlic
1 teaspoon Mexican oregano
1 White Onion
1 large red bell pepper
1 pint heavy cream
1. Cut bacon into small squares; fry up in a medium depth frying pan. Remove when done.
2. De-seed, cut jalapeño & bell peppers into approx. 1/4 x 3 inch strips; quarter onions.
3. Cook the peppers, onions, and fresh garlic into the same frying pan in bacon grease on medium heat until the peppers soften. Turn heat to low and add in the bacon, Mexican oregano, and cream. Stir, and continue to cook on low heat for 10-15 minutes.