This is a PERFECTLY GOOD RECIPE. It just requires that you use the old "noggin'" a bit to get it to come together for you. What everyone below who was unsuccessful seems to be complaining about is that the aioli didn't thicken. Making garlic mayo is like making ice cream or butter. You need to CHILL before, during, and after you beat the eggs and oil together. I used a "double freezer" method - same concept as making ice cream - to keep my mixing bowl cold while I beat the eggs and oil. Use an ice bucket or a big bowl of ice and put your mixing bowl on top of that and mix away! That will cool and congeal the eggs and oil.

Reviewed On: Feb. 18, 2008

This recipe is a 4.5 and well worth making. Following the entire recipe for meat and marinade, onion - cilantro - lime relish, roasted vegetable salsa, cotilja cheese, and lime wedges takes a LOT of time. WAY MORE than stated, but the end result is well worth the effort. This is a Saturday afternoon project. Curiously, where the meat marinade imparts the "caliente" in this dish, the onion - cilantro - lime relish, the cotija cheese, the salsa, and a squirt of lime actually softens the overall flavor, imparting a sweetness that is a big part of what makes the recipe so good. As other writers have said, use low-salt soy sauce, go sparingly with the use of salt through the entire recipe, use thin skirt steak, trim all fat, and cut meat into small sized bites before marinating. The longer you can marinate the steak, the better. My wife, who would complain if the meal were too spicy, had seconds and believes this recipe is delicious enough for the menus of our more expensive local Mexican food restaurants in Southern California.

Reviewed On: Apr. 28, 2007

For a quick, simple dessert, they don't come any easier than this! Use Granny Smith, Golden Delicious, or similar baking apples. I used puff pastry dough and lightly sprinkled with cinnamon and sugar. We made extra sauce and kicked it up a notch by adding dark rum before reduction. Yum! Have some vanilla ice cream on hand too! :)

Reviewed On: Apr. 16, 2007