So last week, Mrs. DanGarion and I cooked up some Tri-Tip for fajitas. The recipe I used was adapted by the Serious Eats crew from the Robb Walsh book Tex-Mex Grill and Backyard Barbacoa Cookbook. Along with the tri-tip, I roasted up home-grown veggies from our garden, and whipped up some guacamole. All in all I loved the meal, unfortunately the marinade used for the tri-tip was too overpowering with the amount of Soy Sauce that was used for Mrs. DanGarion so she didn’t enjoy it as much as I did. I will attempt to use something in place of the 16 oz of Soy Sauce that the recipe calls for when I make this again. Does anyone have suggestions on what to do to cut down the Soy Sauce?
DanGarion’s Guacamole
This is a completely simple, no frills guacamole
2 Avocados
Lemon Juice
Salt
Pepper
Mash up avocados till they are the consistency you prefer. Squeeze in some lemon juice, start with just a little and give it a taste to make sure it isn’t overpowering your guacamole. The lemon is mainly used to preserve the green of the avocado and not for flavor, it’s better to use less, then more. And lastly add salt and pepper to taste. Once again a little salt can go a long way so try to go easy on it. If you put too much of anything in it, throw in another avocado!
The tortillas we used when Santa Fe Carb Chopper Tortillas (found at Albertsons), they have just a slight hint of jalapeno, I really liked them with this meal.
So does anyone have a suggestion to cut down the Soy Sauce from the recipe? The marinade calls for 2 cups of pineapple juice, 2 cups of soy sauce, 3 limes, and 4 minced garlic cloves. Any help is appreciated!
