Wednesday, March 19, 2014

Short Rib Tacos & Cipollini Steak

Even though Lent is now in full swing, it doesn't mean that meat is off the menu entirely.  Remember that there are 6 other days out of the week that you are allowed to indulge in a bit more than just seafood.

So to embrace that thought, we are serving short rib tacos. We slow roast our hand cut short ribs with a blend of secret herbs and spices and stuff a flour tortilla with a smoked paprike aioli, spanish rice with black beans, and fresh pico de gallo. It's a smoky and savory dish that counterbalances our southwestern style fish and shrimp tacos on Fridays.

For the more adventurous and carnivorous appetites, we have a 12 ounce top sirloin served with caramelized cipollini onions and a balsamic glaze. Cipollinis are an Italian onion that literally translates to "little onion." They’re thin-skinned and have translucent white flesh with more residual sugar than your average yellow or white onion.... w
hich makes them incredible for roasting or caramelizing.

Roasted whole in the oven or cooked in a little butter on the stove top, cipollinis become soft and practically melt in your mouth. Those residual sugars caramelize and concentrate, leaving behind none of the astringent raw onion flavor. While you may not think a sweet taste would go well with a steak we complement it with a tangy, balsamic vinaigrette reduction.

While many of us only practice eating seafood on Fridays during Lent, there's no reason the remainder of your week's palate has to be dull. Here, we encourage you to embrace your inner carnivore. Turn ordinary into extraordinary and give one of our fantastic meat options a try...any day of the week!

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