Monday, May 28, 2012

Bistec con Rajas y Queso (Steak with Peppers & Cheese)

 
I recently went to a cooking demonstration at a great little gift shop and kitchen supply store in Madison called Orange Tree Imports. These demonstrations are typically led by a local Madison restaurant chef, and the "South of the Border" class I attended was no exception being led by Matt Myers, the chef at the restaurant Brocach (which is oddly, an Irish restaurant). 

He made three things - Chile Rellenos with Spicy Arbol Salsa, Fish Tacos with Southwestern Slaw and Chile Aioli, and this recipe, Bistec con Rajas y Queso. All three dishes were delicious, and I thought that the Bistec recipe was one that Chris would really like. 

This really is quite an easy recipe and a very yummy dish. You can use any cut of steak, but I chose a ribeye. Make sure not to over-cook it and it'll remain tender and delicious. The other great thing about this recipe is that it's almost like a steak version of queso fundido, if you have the right cheese...I wanted to make sure I had something really creamy and gooey so I chose a Monterrey Jack and something called "Queso Quesadilla" which I hadn't really heard of until I rifled through the cheese section at the Willy Street Co-Op. The Queso Quesadilla is very mild and melts wonderfully, so I'm glad I used it!

Here's the recipe for 2-3 people: 
Ingredients: 
  • 2 poblano peppers
  • 1/2 yellow onion, sliced thinly
  • 1 ribeye steak, about 8-10 ounces, sliced into strips
  • 3/4 cup of your favorite salsa
  • 3/4 cup of cheese (blend of Monterrey Jack & Queso Quesadilla)
  • Warmed Corn Tortillas for serving

Directions: 
  1. Roast the poblano peppers under a broiler or over a flame until skin is blackened, about 10-15 minutes. Place into a plastic bag until cool to the touch and then remove skin. Remove the stem and seed pod and slice into strips and set aside
  2. Saute onions in large skillet on high heat, add steak and saute until almost cooked through. Add salsa and poblanos and cook until warmed through. Add cheese and stir until melted.
  3. Serve with warm corn tortillas!

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Tuesday, May 15, 2012

Southwestern Cobb Salad

I like making filling, no-cook dinners for during the week. I also like dinners that use up leftover ingredients and things I usually have on hand. This recipe - and I use that term VERY loosely - came together in probably 10 minutes and was just the dinner I needed tonight.

When I've made this salad in the past I've thrown a hard-boiled egg in, or leftover cooked, diced chicken breast to pump up the protein. You could just as easily add diced turkey or chicken deli meat to this too or even go meatless, as I did most recently using black beans and avocado.

I like spicing this up by topping with salsa, and finishing with ranch dressing and broken tortilla chips for a little crunch. If I had big flour tortillas on hand, this would have gotten tossed together, wrapped in a tortilla and grilled. But, just as good served in a bowl!

Ingredients, for one salad:
  • 1/4 head of iceberg lettuce, chopped
  • 1/4 cup low sodium black beans, rinsed
  • 1/4 cup shredded cheese
  • 1/4 cup frozen corn, defrosted at room temp
  • 1/2 roma tomato, diced
  • 1/2 avocado sliced
  • Salsa
  • Ranch
Directions:
Toss it all together and eat it. You're done!
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