Bruschetta Picada

Name: Bruschetta Picada
Cuisine: American
Ingredients: 1 1/2 pounds plum tomatoes, seeded and cut into small dice; 1/4 cup chopped fresh basil; 1/4 cup chopped fresh basil; 6 tablespoons extra-virgin olive oil, divided; 2 tablespoons finely chopped red onion; 2 large cloves garlic, minced; 2 teaspoons red wine vinegar; to taste freshly ground black pepper; 1 French baguette, cut into 1/2-inch thick slices; 1 tablespoon high-quality balsamic vinegar, or to taste; 3/4 bunch cilantro; 3/4 jalapeno; 1 large cloves garlic minced (2 tbsp minced); 1 tbsp fresh lime juice; 1/4 cup greek yogurt; 1/4 tsp salt; 1/8 tsp black pepper; 2 tbsp (3 ounces) extra virgin olive oil; 1 lb Rib-eye (Chopped into Picada); 1/4 cup fresh squeezed lime juice (about 3 limes); 2 tablespoons olive oil; 4 cloves garlic, minced; 2 teaspoons ground cumin; 1 teaspoon ground oregano; 1 teaspoon garlic powder; 1 1/2 teaspoons salt; 1/2 teaspoon cracked black pepper

The Cast Iron Soulé @CastIronSoule

Forsyth, GA

Throughout the week, I was thinking of ways to make taco more Italian style. Immediately, I thought of bruschetta but wanted to figure out how to incorporate the tacos without overloading it. Ultimately, I came up with this. The downside? While access to most ingredients during the panic buying of COVID-19 are becoming scarce and many stores raising prices to most meats, I had to get a bit creative. So I bought rib-eye and carved it down to a picada style.

The Cast Iron Soulé @CastIronSoule

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Ingredients

Bruschetta
1 1/2 poundsplum tomatoes, seeded and cut into small dice
1/4 cupchopped fresh basil
1/4 cupchopped fresh basil
6 tablespoonsextra-virgin olive oil, divided
2 tablespoonsfinely chopped red onion
2large cloves garlic, minced
2 teaspoonsred wine vinegar
to tastefreshly ground black pepper
1French baguette, cut into 1/2-inch thick slices
1 tablespoonhigh-quality balsamic vinegar, or to taste
Cilantro Lime Sauce
3/4 bunchcilantro
3/4jalapeno
1large cloves garlic minced (2 tbsp minced)
1 tbspfresh lime juice
1/4 cupgreek yogurt
1/4 tspsalt
1/8 tspblack pepper
2 tbsp (3 ounces)extra virgin olive oil
Rib-eye Picada
1 lbRib-eye (Chopped into Picada)
1/4 cupfresh squeezed lime juice (about 3 limes)
2 tablespoonsolive oil
4 clovesgarlic, minced
2 teaspoonsground cumin
1 teaspoonground oregano
1 teaspoongarlic powder
1 1/2 teaspoonssalt
1/2 teaspooncracked black pepper

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Steps

1

Stir tomatoes, basil, 3 tablespoons olive oil, red onion, garlic, red wine vinegar, and pepper together in a bowl; let tomato mixture stand at room temperature for 15 minutes, then place in the refrigerator to marinate for 45 minutes.
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If the ends of the cilantro stems look brown or old, trim them off, keeping as much of the stem as possible. The stems blend well and have great flavor.
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Notes
Assuming you are washing the cilantro, make sure to dry it very thoroughly. Otherwise the leftover water will significantly thin out the dressing and make it less flavorful. The cilantro bunches I use are about 2 cups packed.
7

Cut the stem off the jalapeno, and remove the seeds and ribs from the jalapeno if you desire. Keeping those in will make the dressing more spicy, and they will blend up just fine.
8

Place the cilantro, jalapeno, minced garlic, lime juice, yogurt, salt, and pepper into a blender, and blend until smooth, about 30 seconds.
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Add the olive oil, and blend for a few seconds, until just incorporated.
Taste and make any necessary seasoning adjustments.
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Store leftovers in the refrigerator for up to 5 days.
12

Whisk all of the ingredients together in a large shallow bowl or plastic container. Add the meat, rotating to evenly coat, and cover with plastic wrap (or lid if using container).
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Take the rib-eye and slice it finely, and again into smaller pieces.
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Add into bowl of seasoning and mix well. Cover and refrigerate for 2 hours or overnight
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Heat skillet on medium heat. Cook while stirring to keep moist until desired doneness is reached. Reduce heat to allow to rest for 5-10 minutes.
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Set oven rack about 6 inches from the heat sauce and preheat the oven's broiler.
Brush one side of each slice of bread with remaining olive oil. Place bread slices, oiled-side-up, onto a baking sheet.
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Broil until golden brown, about 2 minutes; remove from oven.
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Spoon tomato mixture evenly over the top of toasted bread slices. Top with Picada and drizzle Cilantro Lime Sauce over it.
19

Serve and enjoy!

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Cooksnaps

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The Cast Iron Soulé @CastIronSoule

on March 22, 2020 17:38

Forsyth, GA

No culinary experience. Watched a lot of Food Shows, and just enjoy cooking new things. I’m trucker, so most of my meals are made when I am home. I dabble in both my own creations as well as sharing some of the best from other recipes such as HelloFresh and online searches. Presentation, obviously, is all me.