Tag: southwestern cuisine
Great Recipe for the 4th of July: Rib Eye Steaks with Roasted Tomatillo and Mango Sauce
- 4 boneless rib eye steaks- about a pound and a half to two
Marinade
-
- 2 teaspoons parsley, chopped
- 1 teaspoon oregano, chopped
- 3 cloves garlic, chopped
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
Pound all the ingredients in a mortar and pestle till it forms a smooth thick sauce (The mixture can be processed as well). Marinate the steaks with the mixture and place them in a zip lock bag. Refrigerate for 5-6 hours.
Take the steaks out of the fridge an hour before grilling.
Preheat the grill.
Sprinkle the steaks with salt and pepper and place them on the grill. Cook on each side for 7-9 minutes or till desired. Cover with aluminum foil and rest for 10 minutes.
Roasted Tomatillo and Mango Sauce
- 4-5 medium tomatillos, husks removed and coarsely chopped
- 2 medium mangoes, peeled and coarsely chopped
- 2-3 medium spring onions, coarsely chopped
- 1 tablespoon olive oil
- Salt
- Pepper
Place the tomatillos, mangoes and spring onions on a grill pan. Mix the olive oil, salt and pepper. Grill till the vegetables are golden brown. Keep aside.
- Juice of one lime
- 1 teaspoon honey
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 1/3 cup cilantro, chopped
Process the grilled vegetables till smooth. Take the sauce out in a medium bowl and add the lime juice, honey, salt, smoked paprika and cilantro. Mix well and keep aside.
Grilled Steak Fajitas
This is the first time I have cooked a flat iron steak. I saw it in Whole Foods and remembered reading about this reasonably priced yet delicious cut of beef. Like a skirt steak, the meat is to be cut against the grain. It has very good marbling ensuring delicious flavor.
I wasn’t sure how I would be using the cut but somehow Mexican food came to mind. I envisioned a dry rub on the steak and making steak fajitas. That is what I did- I mixed ground coriander, roasted cumin seeds, salt, ancho chili powder and paprika. I let the steak sit in the fridge for a while and prepared an avocado crema (recipe to follow tomorrow). I grilled the steak, about medium and it was perfect. The meat tasted delicious- I couldn’t believe it was so reasonably priced. Definitely try this cut next time you go to the supermarket.
I sauteed peppers and onions to serve on top and used corn tortillas instead of the flour ones. I made some rice with tomatoes and garlic and it was a delicious meal…
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Rice and Beans with Shredded Chicken
I have started the new year with yet another one pot meal. How great is a one pot meal??- I love them. With this particular one, I served a salad and some store bought green salsa and it was a huge success.
I love not having to clean multiple pots and pans and not spending extra time cooking side dishes. This is a perfect week night meal.
Since I talked about brown rice yesterday, this dish would be ideal with brown rice. I would increase the cooking time, of course- but the flavor won’t be compromised at all. Especially in this dish, since there are lots of strong flavors going on, this dish might be perfect to experiment with- your family may not be able to tell the difference at all.
As most of you know, I love shopping at Trader Joes- especially for the new and fabulous ingredients they keep coming out with. I found a can of fire roasted diced tomatoes with green chilies recently. I picked it up immediately and decided to use it for a south western style dish. I loved the flavor in this dish- it brings a smoky kick to the rice dish- really delicious. Please try it…
- 1 pound chicken thighs, boneless and skinless
- 1 teaspoon smoked paprika
- Salt
- 2 tablespoons extra virgin olive oil
- 1 medium white onion, chopped
- 2 garlic cloves, minced
- 1 14.5 oz can of diced and fire roasted tomatoes with green chilies (Trader Joes)
- 1 15 oz can of pinto beans
- 1 cup basmati rice
- 2 teaspoons salt
- 1½ cups chicken broth
In a large saucepan, heat the olive oil. In the meantime, sprinkle paprika and salt on both sides of the chicken pieces. Place the chicken pieces in the heated oil and brown both sides- about 3 to 4 minutes on each side. Add the onions and garlic. Saute on medium heat for 5 minutes. Add the tomatoes, beans and chicken broth. Bring to a boil and add the rice and salt. Continue boiling till the broth begins to evaporate and bubbles form on the surface. Lower the heat to low and cover the saucepan half way. Once the all the broth has evaporated, cover all the way and cook for 20 minutes or till the rice is done.
Take the chicken pieces out and shred with a fork. Put back in the pan and mix with the rice and beans.
Serve with a green salad and freshly made guacamole.
Fresh Ancho Chili and Sausage Pasta
When it is hot outside, I think of Southwestern or Mexican flavors. Fresh chilies, cilantro, corn and avocados come to mind. I feel like making fresh guacamole and eat tons of chips with it- or make enchiladas. I do try to come up with different recipes to post on this blog- sometimes it gets quite challenging…
Some chain restaurants have a southwestern style pasta on their menus. That is what I started to think of when I visited the farmer’s market the other day- I bought some fresh ancho chilies. I pictured roasting them and then making a sauce out of them- maybe a cheese sauce for a pasta. I planned on stopping at the grocery store to pick up chicken thighs to grill and add to the dish- but as usual something came up and I didn’t get time to go. I then remembered I have chicken sausage in the freezer- perfect!
I roasted the ancho chilies and diced and sauteed them with sliced shallots and garlic. I then sprinkled all-purpose flour to make a roux. Chicken broth and a little half and half completed the sauce. I had a bag of shredded mexican cheese (including queso fresco, monterey, etc.)- which I thought would be perfect for this dish- though any cheese will do.
I roasted the chicken sausages in the oven and added them to the cheese sauce. I added a my favorite ingredient- smoked paprika. It gave the cheese sauce a delicious smoky flavor that complemented the smokiness in the ancho chilies really well.
Overall the flavor was very delicious and different. I added fresh cilantro on top instead of the usual basil or parsley. I felt cilantro was a better fit with all the southwestern flavors- and it was – really yummy. I wasn’t sure if my family would like it- but they did- they all relished it with a bottle of red wine and milk (for my daughter).
A Southwestern Side Dish Recipe & Tips for a Stress Free Party: Roasted Poblano Pepper and Corn Salad
This is a very simple side dish to serve at summer barbecues. I made it with the chorizo burgers and chose the poblano peppers for their smoky flavor. The peppers are not very spicy, and once they are roasted and peeled- they are delicious!
I used fresh corn but frozen can be used as well- although in the summer, I would recommend fresh corn! The sour cream adds a nice creaminess to the salad without overpowering it- the subtle sourness goes very well with the sweet corn and the smoky pepper. The salad is extremely healthy- a bit of olive oil and low fat sour cream. I made a lot of it so I could have a little bit of the burger and the oven fries and fill up on the salad.
I like making simple and fast sides that can be done ahead of time. This one can be served room temperature- so it’s perfect. I made it in the afternoon for an evening barbecue. The key to having a successful barbecue or any other get together is getting everything done in advance. In this case I had the burgers ready in the fridge. All the sides were done and placed in a serving platter. I had all the plates, cups, napkins set outside in the afternoon- so I didn’t have to worry about anything once the guests arrived. The dessert was in the fridge and the plate of tortilla chips and guacamole was out. Another important thing to have out is a garbage can on the deck so people don’t have to go inside if they don’t want to. The one thing I do before my guests come- is- make sure my dishwasher is completely empty. It makes a big difference- I don’t have to do any extra hand washing and have plenty of space in the dishwasher. I am a lot more relaxed when my guests come and clean up is a cinch. The last and most important thing- have a few sips of wine before everyone comes- you relax and start having fun before they arrive!