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Published 19 November 2008 in the British Medical Journal 2008;337:a2583 and a recipe for fajitas with grilled pineapple salsa.
Study title and author:
Time for a proper study of aspirin after a vascular event?
John G F Cleland, professor of cardiology1
1 Castle Hill Hospital, University of Hull, Kingston upon Hull HU16 5JQ
This paper can be accessed at: http://www.bmj.com/cgi/content/extract/337/nov19_1/a2583
Professor Cleland observes aspirin may have no benefit for patients who have or are at risk of heart disease. He notes how some studies show that heart attacks increase when aspirin
is taken.More information on this subject: Books
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Recipe of the day
Fajitas with Grilled Pineapple Salsa
Ingredients:
◦1 lb skirt steak, sliced thin
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| Food Mall: Skirt Steak |
◦3/4 red onion, sliced thin
◦2 red bell peppers, sliced thin◦5 cloves garlic, minced
◦2 limes, juiced
◦2 T tomato paste
◦1 t coriander
◦1 t cumin
◦1 t smoked paprika
◦1 t garlic powder
◦1 t red pepper flakes
◦3 T bacon fat
For the Pineapple Salsa:
◦1/2 pineapple (cored, about 6 rings)
◦1/4 red onion onion
◦2 T red wine vinegar
◦1/4 c fresh cilantro
◦s&p
For the Fajitas:
Heat your fat in a skillet (cast iron works well if you have it) over medium high heat. Add the garlic, sliced onions and peppers. Let them cook for about 5 minutes, stirring ocassionally, until they start to soften. Add your steak strips. They won’t take too long to cook, another 5 minutes or so. When the beef is just about cooked through add the the rest of the ingredients.
For the Grilled Pineapple Sauce:
Grill the pineapple rings over medium heat, until they are caramelized (outdoor grille/indoor grille pan/Foreman grille) on each side, about 12 minutes. In a food processor combine all ingredients and pulse until desired consistency. No food processor? No problem. Just chop all the ingredients and make more of a chunky salsa. It’s all headed to the same place.
Scoop your steak, onions and peppers into a serving bowl and top with the salsa.
