Tag Archives: grill

How the Trainers Eat, vol. 3

31 Aug

And now for another look at my tasty eats…

As summer is winding down (or just picking up here in the foggy environs of San Francisco), I wanted to get as much mileage as I could out of all the wonderful corn from Eating with the Seasons.  It is also the time of year for grilling!

With that in mind, I decided to grill some steaks – my favorite being a marinated hanger cut – as well as grill the corn, and then create a wonderful spicy soup that could be enjoyed either warm or cold.

Ingredients

6 ears of corn

1½ green bell peppers, chopped

3 T. butter or ghee

3 cloves garlic, minced

1 white onion, chopped

¼ tsp. cayenne pepper

¼ tsp. chili powder

4 red-skinned potatoes, peeled and chopped

6 radishes, chopped

2 carrots, chopped

3 c. chicken broth (homemade if you can)

4 dried arbol chiles

Directions

About an hour before starting the meal, soak the corn – in husks – in a pot of water.  When ready to cook, place the corn (still in the husks) and peppers on a hot grill over medium heat.  Turn occasionally, letting the husks dry and begin to char.  Cook for about 15 minutes.  Peel the husks off, being careful of any hot water that might drip out of the husks.  When corn and peppers are lightly charred, remove from the grill and set aside to cool.

In a large pot, melt the butter.  Saute the onions and garlic until translucent.  Add the potatoes, cayenne, chili powder, and salt to taste.  Stir to coat the potatoes.  Cook until the potatoes begin to soften and then add 2 cups of chicken broth.  Bring to a light simmer, stirring frequently so as not to burn.

Add the radishes, carrots, and dried chiles and stir.  At this point, chop the green peppers and add to the pot.  Stand the corn cobs vertically on end and slice off the kernels; add to the pot as well.  Continue stirring to incorporate all the ingredients.  When potatoes and carrots are soft, remove the pot from the heat.

Working in batches, carefully ladle the soup into a blender or food processor and puree to your desired consistency.  Add the pureed soup back into the pot and add the remaining chicken broth to get the thickness of soup you would like.  Serve hot or cold with a garnish of fresh cilantro and a dollop of whole milk sour cream.

Steak and Poblano Pepper Skewers

4 Jun

Serves 4

1/2c 2% Greek Yogurt

1/4 tsp ground chipotle chili

1 small clove garlic

Kosher Salt

1 tbsp extra-virgin olive oil

1 tsp ground cumin

½ tsp Red Chili Powder (more if you prefer more spice)

Freshly Ground Pepper

4 large Poblano Peppers

1 lb skirt steak (3/4 in thick)

2 romaine hearts – shredded

2 medium ripe tomatoes (approx 8 oz each), cored and chopped

1 medium ripe avocado, pitted, peeled, and sliced ¼ inch thick

1/3 c chopped red onion

Prep medium-hot charcoal or gas grill fire.  If cooking on stove-top use a cast-iron or non-stick pan and heat prior to cooking.

Sauce

Combine yogurt, chipotle, garlic, and ¼ tsp salt in a small bowl.  Set aside at room temperature to let the flavors meld.

Rub

In a small bowl, mix the olive oil, cumin, red chili powder, ½ tsp salt, and ¼ tsp pepper.  Rub this mixture on all sides of the steak.  Let steak sit for 15-30 minutes.

Grill the steak and peppers at the same time.  Grill the peppers on high heat until outside is completely black (looking almost charred), remove, and place in brown paper bag to steam for up to 15 minutes.  Grill the steak covered**, flipping once, until medium rare, approximately 3-4 minutes per side.  Transfer the steak to a large plate and let rest covered for at least 5 minutes. **Searing in pan might splatter.

Grill red onion (or sauté in same pan) for 3-4 minutes and remove from heat. Set aside for garnish.

Peel the peppers, chop off the stem, and cut into thick strips (approx. 3-4 per pepper).

Skewer steak and peppers ( 2-3 per skewer) in ripple pattern – swirl sauce on plate, place skewers on top and accompanied with grilled onions, lettuce, tomato, and avocado.

Serve with white corn tortillas brushed with clarified butter and grilled.

Option instead of tortillas, serve with 2 baked plantains or an ear of fresh grilled corn.

For more Seasonal Summer Menu recipes email analisa@focusedtrainers.com.  Please share any of your personal variations. I look forward to hearing from you.