| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Infood01 | 1 | Servings | |
INGREDIENTS
| 1 | T | Ancho chile powder |
| 1 | t | Cumin seeds |
| 1 | t | Coriander seeds |
| 1 | t | Garlic powder |
| 1 | t | Cayenne pepper |
| 3 | oz | Corn oil |
| 3 | oz | Clarified butter |
| 1/4 | c | White onion, diced small |
| 2 | Cloves garlic, thinly | |
| sliced | ||
| 1 | t | Ground cumin |
| 2 | t | Tomato paste |
| 4 | Chipolte chiles, in adobo | |
| 3 | T | Light brown sugar |
| 1 1/4 | c | Water |
| 1/4 | Chopped cilantro | |
| 1/4 | c | Sierra Nevada Pale Ale |
| 2 | t | Ground coriander |
| 1 | T | Corn oil |
| 30 | oz | Cooked chopped spinach |
| 4 | oz | Shallots, peeled and finely |
| chopped | ||
| 6 | oz | Grated Parmesan cheese |
| 1 | qt | Heavy cream |
| 12 | oz | Butter, refrigerated until |
| ready to use | ||
| 1 1/2 | T | Kosher salt |
| 2 | t | Ground black pepper |
INSTRUCTIONS
CHILE RUB: To prepare the chile rub use a small saute pan and toast the ancho chile, the whole cumin and the whole coriander seeds over medium heat on the stove. Next, grind the toasted spices in a spice grinder and place with the other ingredients in a small bowl. To season the steaks mix the oil and the clarified butter on a serving dish and dredge the steaks in the oil/butter. Allow the excess to drip off of the steaks and then coat each side of the steaks with the spice rub before cooking. CHIPOTLE CHILE SAUCE: To prepare the sauce, heat a small sauce pot and saute the while onions and the thinly sliced garlic for 1 minute over high heat. Next, add the coriander and the cumin and toast these spices for 30 seconds. Then, add the remaining ingredients and allow to cook for 30 minutes over medium heat. The sauce will begin to thicken, using a blender or a small immersion blender puree the sauce until smooth. Serve this sauce with any cut of steak or poultry from the grill. CREAMED SPINACH: In a heavy bottom saucepot, reduce the heavy cream by half. When reduced, remove from heat and whisk in the cold butter until all is incorporated. Next add the Parmesan cheese and cooked chopped spinach, and place back on the stove over low to medium heat for 8 to 10 minutes. Stir well during that time. To finish, season with the salt and pepper. Converted by MC_Buster. NOTES : Recipes courtesy of David Walzog Recipe by: IN FOOD TODAY SHOW #IND079 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 5331
Calories From Fat: 4353
Total Fat: 495g
Cholesterol: 1465.8mg
Sodium: 19981.6mg
Potassium: 5627.7mg
Carbohydrates: 120.2g
Fiber: 48.5g
Sugar: 18.7g
Protein: 147.9g