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Favorite way to make backstraps?


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I have two favorite ways.


The first is 1" thick medallions, sliced crosswise, fresh and seared quickly on a hot grill with black pepper, salt, and granulated garlic and drop of olive oil


The second, simple but delicious, way is my wife's invention. "Ana's Jalapeno Backstrap" is made as follows from about 2lbs:

First slice the meat as thinly as possible, and slice 4-5 fresh jalapenos thinly, lengthwise.

Next, make the marinade:

1.5 tablespoons of paprika

 1 table spoon black pepper

1 tablespoon cumin

1 tablespoon vinegar

1 teaspoon salt

2 tablespoons of sesame oil

5 dry hot peppers of your choice--depending on the heat you want--diced , or you can even use crushed hot peppers

Mix in the meat, making sure it's coated entirely

Heat up a skillet with about two tablespoons of extra virgin olive oil. Put in the sliced jalapeno for approximately two minutes, until glisten/translucent. Add the meat, cooking very quickly on high heat. Maybe 3 minutes per side

Serve with white rice and a tomato and onion salad on the side.




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Lo Mein like all above grilled rare is great, cast iron skillet with onions, mushrooms and simple gravy is always a winner also kabobs never disappoint  Rolando's are some work but no complaints 








Not a complete a$$ hole just one of the dingle berries that hang off it.

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