I couldn't wait any longer for "Hero" to come from Netflix and there I was in front of Blockbuster anyhow...so I rented it. It was great! All the actors were wonderful; Ziyi Zhang was the only slightly weak link. The cinematography was absolutely magnificent, and I do regret that we missed seeing this on the big screen. Some of the scenes—particularly those with the archers—must have been breathtaking. I also loved some of the more stylized camera-work, such as the drops of water frozen in mid-air. All in all, a compelling story, top-notch acting, and truly spectacular cinematography!
Because we were watching a movie about the Qin dynasty, we dined on...um...fajitas. My new favorite ingredient is canned chipotles in adobo sauce. Smoky and full-bodied, delish.
1 tsp garlic salt
1 tsp cumin
1 tsp oregano
2 tbsp olive oil
1 medium red pepper, cut into strips
1 medium onion, chopped
2 chipotle peppers in adobo, drained a bit and chopped
1 lb. boneless beef top loin steak, trimmed of fat
1 medium tomato, seeded and chopped
warm flour tortillas
In a small bowl, combine garlic salt, cumin, and oregano. In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add 2 teaspoons of the spice mixture, the red pepper, onion, and chipotles. Cook, stirring, for 2–3 minutes or until just tender. Remove veggies with a slotted spoon; transfer to a bowl and cover to keep warm.
Add the remaining 1 tablespoon oil and the remaining 1 teaspoon spice mixture to skillet; add steak. Cook over medium heat for 10–12 minutes (depending on thickness of steak and degree of doneness you prefer), turning once. Transfer steak to cutting board, reserving drippings in skillet.
Return veggies to skillet. Stir in tomatoes and heat through. Thinly slice steak across grain and return to skillet.
Serve mixture in warm flour tortillas with guacamole (I didn't make my own; Whole Foods' guac is one of the best I've ever tasted!).
I also made rice:
1 tsp olive oil
1 medium onion, chopped
1 cup rice
1 clove garlic, pressed
1 14.5-oz. can diced tomatoes, UNdrained
3/4 cup water
1/2 cup frozen peas
3/4 tsp salt
1/2 tsp oregano
1/4 tsp pepper
In a pot, heat oil over medium-high heat. Add onion, rice, and garlic. Cook, stirring, until rice browns slightly, 1–2 minutes. Add remaining ingredients, cover, and bring to a boil. Reduce heat to low and simmer 20 minutes.