Brazilian Steaks With Jalapeño-Lime Salsa

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Brazilian Steaks

With Jalapeño-Lime Salsa

Total time: about 22 minutes

Ingredients

A gas or charcoal grill – preheated to 450˚F

Food processor

Pastry brush

Non-stick cooking spray

Heated platter

Large sheet aluminum foil

 

2 jalapeño peppers chopped

2 teaspoons kosher salt

2 small white onions, chopped

6 cloves garlic, chopped

1/2 cup freshly squeezed lime juice

1/3 cup dry red wine

2 teaspoons dried oregano

1 teaspoon freshly ground black pepper

1 cup coarsely chopped Italian parsley

4 (1/2-pound) sirloin steaks, 1 1/2-inches thick

Olive oil

Instructions

Brazilian Steaks


Step 1:

Combine the peppers, salt, onions, garlic, lime juice, wine, oregano, bay leaf, black pepper, and the parsley, in a bowl in a blender or food processor, and process with 2-3 pulses to get a salsa-like texture. The amount will be approximately 1 cup. Cover and keep at room temperature until ready to use.

Step 2:

Brush both sides of the steaks with the olive oil; spray the grill with non-stick cooking spray, then place the sprayed grill on pre-heated barbecue.

Step 3:

Place the steaks on the grill over direct heat, and cook for 5 to 6 minutes per side, to an internal temperature of 145˚F for medium-rare.

Step 4:

Remove the steaks and place on a heated platter, cover with foil, let stand for 5 minutes.

Step 5:

Serve the steaks with the room temperature salsa.

Jalapeño Hushpuppies

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A Recipe From:

America’s Best BBQ:

100 Recipes from America’s Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants

 

by Ardie A. Davis and Chef Paul Kirk


This recipe and other can be found in the Book Excerpt: America’s Best BBQ

Ingredients

2 cups yellow cornmeal

1 cup all-purpose flour

3/4 teaspoon seasoned salt

1/2 teaspoon cayenne

1 teaspoon baking powder

1 teaspoon baking soda

1/2 cup chopped scallions

1 or 2 jalapeño peppers

2 large eggs

1 cup buttermilk

2 tablespoons bacon grease

canola oil or lard, for deep frying

Instructions

In a large bowl, mix the cornmeal, flour, seasoned salt, cayenne, baking powder, and baking soda until combined. Add the scallions and jalapeno peppers and stir to combine.


Add the eggs, buttermilk, and bacon grease. Stir it all up until the flavors are thoroughly blended.


Heat the frying oil in a deep fryer to 350 degrees F. (or use a deep pot and measure the oil temperature with a deep-frying thermometer). When it’s hot, use a tablespoon to drop your hushpuppies in. Allow them to brown on all sides. They will begin floating when done, after 5 to 7 minutes. Be careful not to overcook them.

Jalapeño Hushpuppies

Dave DeWitt Recipes Leave a Comment

A Recipe From:

America’s Best BBQ:

100 Recipes from America’s Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants

 

by Ardie A. Davis and Chef Paul Kirk


This recipe and other can be found in the Book Excerpt: America’s Best BBQ

Ingredients

2 cups yellow cornmeal

1 cup all-purpose flour

3/4 teaspoon seasoned salt

1/2 teaspoon cayenne

1 teaspoon baking powder

1 teaspoon baking soda

1/2 cup chopped scallions

1 or 2 jalapeño peppers

2 large eggs

1 cup buttermilk

2 tablespoons bacon grease

canola oil or lard, for deep frying

Instructions

In a large bowl, mix the cornmeal, flour, seasoned salt, cayenne, baking powder, and baking soda until combined. Add the scallions and jalapeno peppers and stir to combine.


Add the eggs, buttermilk, and bacon grease. Stir it all up until the flavors are thoroughly blended.


Heat the frying oil in a deep fryer to 350 degrees F. (or use a deep pot and measure the oil temperature with a deep-frying thermometer). When it’s hot, use a tablespoon to drop your hushpuppies in. Allow them to brown on all sides. They will begin floating when done, after 5 to 7 minutes. Be careful not to overcook them.

Jalapeño Margarita

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This is certainly a unique capisicum cocktail. To make Hot and Sour Mix: 
to one quart of sour mix add 4 large jalapeños, stems and seeds removed, 
diced and let steep for at least 24 hours. Note: This recipe requires 
advance preparation.

Ingredients

1 1/4 ounces tequila
3/4 ounce Triple Sec
2 ounces hot and sour mix (see headnote)
1 1/2 ounces lime juice
Dash of Tabasco® Jalapeño Sauce
Lime slice and whole jalapeño for garnish

Instructions

Place all ingredients, except lime slice and whole jalapeño, in a 
blender and blend to mix. Pour over ice In a glass and garnish with the 
lime slice and whole jalapeño. If a frozen margarita is preferred, add 
one cup ice to blender with other ingredients.

Southwest Jalapeño Pork Stir-Fry

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East meets the Southwest in this recipe, which illustrates the fact that the basic stir-fry technique can be applied to just about any cuisine.

Ingredients

For the Pork:

  • 1/2 pound pork tenderloin, thinly sliced and cut into strips

  • 2 tablespoons vegetable oil

  • 1 clove garlic, minced

  • 2 jalapeño chiles, stems and seeds removed, sliced in rings

  • 1 poblano chile, stem and seeds removed, cut into strips

  • 1 small onion, cut into thin wedges and separated

  • 1/2 7-ounce can baby corn

  • 1/2 cup nopalitos (available in Latin Markets)

  • Garnish: Chopped fresh cilantro

For the Marinade:

  • 2 tablespoons lime juice, fresh preferred

  • 2 teaspoons tequila (optional)

  • 2 teaspoons cornstarch

  • 1/4 teaspoon ground cumin

For the Sauce:

  • 1/2 cup chicken stock or broth

  • 1/4 cup Southwestern salsa (your choice)

  • 1 tablespoon cornstarch

 

 

 

Instructions

Combine all the ingredients for the marinating sauce in a large bowl and stir to mix. Toss the pork in the marinade and marinate for 30 minutes.

In another bowl, combine all the ingredients for the seasoning sauce along with 2 tablespoons water, stir to mix and set aside.

Heat a wok or heavy skillet over medium-high heat until hot and add the oil. Add the garlic and stir-fry until fragrant.

Drain the pork and add it to the wok. Stir-fry the pork for a couple of minutes until the pork is browned. Remove, drain and keep warm.

Add the jalapeño, poblano, and onions and stir-fry until they are just softened; everything should still be slightly crisp, and the chiles should be bright green. Stir in the corn and nopalitos and stir-fry. Push the vegetables to the side of the pan.

Add the seasoning sauce and cook until the sauce thickens. Return the pork and toss to coat. Heat until the sauce forms a glaze over the meat and vegetables.

To serve, mound the pork and vegetables on a serving platter and garnish with the cilantro. Serve with plain white rice.