Croque Madame
Top with the fried egg and chopped chives.
Tag: main course
Pepper Encrusted Bone In Rib Eye
Pepper Encrusted Bone In Rib Eye
This recipe is a great example of how to get those nice grill marks on your steak that you see at fancy restaurants. Simply angle your steak at 45 degrees on the grill and allow to sear for half the amount of time that the steak will cook on each side. Turn 90 degrees and sear the rest of the way on the first side. Flip over and repeat these 2 steps. An 1 1/4” thick steak will take about 6 minutes a side to get that perfect medium-rare center. This technique for grill marks applies to all grilled meats depending on how well done you want it.
Equipment
- charcoal grill
- chimney starter
- charcoal briquettes
Ingredients
- 1 bone in ribeye 1 1/4” thick
- 2 tsp coarse ground black pepper
- 2 tsp coarse ground white pepper
- 1 tsp crushed red pepper
- 1 tbsp olive oil
- 1/4 tsp salt
- 3 tbsp balsamic vinegar
- 1 tbsp butter
Instructions
- Rub the ribeye in olive oil. Coat each side with all 3 of the peppers. Let rest at room temp for 30 minutes.
- Start the charcoal in the chimney starter until they turn gray. Pour in the grill and place on the grate. Place the steak at a 45 degree angle over the charcoal. Sear for 3 minutes.
- On the same side, turn the steak 90 degrees. Sear for another 3 minutes.
- Flip the steak over, having it turned at a 45 degree angle. Sear for 3 minutes.
- Turn 90 degrees and sear for 3 more minutes.
- Allow the steak to rest for 10 minutes before slicing. Season with salt.
- While the steak is resting, melt the butter in a sauté pan over low heat. Pour in the balsamic vinegar and let thicken for 1 minute.
Cut the steak off the bone and slice on a bias. Pour the steak sauce over the steak and serve.
Malagasy Monkfish Curry
Malagasy Monkfish Curry
Yes, they eat curry In Madagascar. Traditionally, this curry is made with a whole crab that gets simmered in the sauce, then dismantled table side. Monkfish is a great substitute; especially if you want your dinner to be a little less messy. Monkfish is also known as poor man’s lobster, having firm flesh similar to the cockroach of the sea. You can substitute actual lobster, shrimp, or any other firm fleshed fish that doesn’t flake if you have trouble finding monkfish.
Servings: 4
Ingredients
- 3 tbsp vegetable oil
- 1 medium onion finely chopped
- 6 garlic cloves minced
- 3 tbsp ginger minced
- 4 arbol chilies
- 1 medium sweet potato peeled and cubed
- 3 tsp ground cumin
- 3 tsp ground coriander
- 2 tsp ground turmeric
- 2 tsp ground cinnamon
- 16 oz canned diced tomatoes
- 2 cups coconut milk
- 24 oz monkfish cut into 1/2” medallions
- salt to taste
- 1/2 cup cilantro chopped
- lime wedges
- basmati rice for serving
Instructions
- Heat up the vegetable oil in a wok over medium heat. Sauté the onions, garlic, ginger, and chilies for 6 minutes.
- Add in the sweet potatoes and sauté for 4 minutes.
- Stir in the spices and cook for 1 minute.
- Add in the canned tomatoes and cook for 5 minutes.
- Poor in the coconut milk. Cover and simmer over medium low heat for 10 minutes until the sweet potatoes are softened.
- Add in the monkfish. Cook for 5 more minutes uncovered.
- Season with salt. Top with cilantro.
Serve over steamed basmati rice. Garnish with more cilantro and lime wedges.
Arrachera (Mexican Skirt Steak)
Serve the skirt steak on corn tortillas with cilantro, onion, jalapeños, and your favorite hot sauce.
Relleno Negro (Stewed Black Turkey)
Relleno Negro (Stewed Black Turkey)
I was just recently in Belize and my tour guide to the Mayan ruins was telling me about this dish called relleno. He was describing it to look like a pot of mud with shredded turkey in it. He said how flavorful it was and that I should try it out…so I needed to learn how to make it.Relleno negro originated from the Mexican Yucatán, but is also eaten in Belize and Guatemala. The paste is made out of charred arbol and ancho chilies, cloves, cumin, garlic, sour orange, oregano, and achiote. You can only find this paste in Latin markets if you’re not going to make it from scratch. I got mine in Belize for $1. Turkey gets simmered in this paste with giant egg yolk stuffed meatballs known as “the boot”. The turkey gets shredded and the meatballs sliced. The relleno negro is always served on top of tortillas. Not the prettiest looking dish but unbelievably flavorful.
Servings: 6
Ingredients
- 1 tbsp vegetable oil
- 1 small onion diced
- 5 garlic cloves minced
- 1 small tomato diced
- 3 small sweet peppers sliced
- 2 quarts water
- 4 oz recado negro paste
- 2 bone in turkey thighs 3-4lbs total
- salt and pepper to taste
The Boot
- 1 lb ground beef or pork
- 1 small onion finely chopped
- 3 garlic cloves minced
- 1 small tomato finely chopped
- 1 egg
- 3 hard boiled eggs yolks and whites separated
- 3 sprigs epazote leaves
- salt and pepper to taste
Instructions
- Heat up the oil in a large pot. Sauté the onions and garlic for 3 minutes over medium high heat.
- Add in the tomatoes and peppers. Sauté for 2 minutes.
- Pour in the water. Dissolve the recado negr0 paste. Add in the turkey thighs. Cover and simmer for an hour.
- While the turkey is simmering, separate the yolks from the whites.
- In a large bowl, mix together the ground beef, chopped egg whites, the raw egg, onion, garlic, tomato, salt and pepper.
- Form into 3 meatballs; stuffing the yolks in the center.
- At the 1 hour mark, add the meatball’s into the pot with the turkey. Simmer for 1 more hour or until the turkey shreds off the bone.
- Season with salt and pepper.
Slice the meatballs and shred the turkey. Serve with tortillas.
