November 6, 2017
Photo: Chuck Blount / San Antonio Express-News
Chile-rubbed Smoked Quail.Chile-rubbed Smoked Quail.
November 6, 2017
Double the ingredients for the rub recipe and smear half onto lamb, then roll and tie it, and smear with the rest of the rub before roasting.Heat remaining 1/4 cup oil in a large heavy skillet over medium.
Heat 1 tablespoon oil in each of 2 large nonstick skillets over medium-high heat.Divide chicken between skillets and sauté until cooked through, about 4 minutes per side.
YieldMakes 4 servingsIngredients2 large dried ancho chilies * (about 1 ounce)1 1/2 teaspoons dried oregano1 1/4 teaspoons coarse salt1 teaspoon sugar1 large garlic clove, pressed1 teaspoon chopped canned chipotle chilies**1 teaspoon fresh lime juice1 tablespoon olive oil1 tablespoon (about) water4 6-ounce salmon fillets with skinLime wedgesPreparation Cut ancho chilies in half lengthwise; seed and stem.Heat heavy large skillet over medium-high heat; add chilies and stir until chilies look dry and darken slightly in color, turning occasionally, about 2 1/2 minutes.
Place over low heat and cook until the garlic just barely begins to brown around the edges, 1 to 2 minutes.Add the ground coriander and cumin, and cook 1 minute, stirring constantly.
Pat chops dry and season well with salt.Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chops, 4 at a time, until browned on all sides (add more oil to skillet for each batch).
YieldMakes 4 servingsIngredients8 (4- to 5-ounce) semi-boneless quail1 teaspoon salt3/4 teaspoon black pepperScant 1/2 teaspoon cayenneScant 1/2 teaspoon ground allspice1/2 cup chicken broth1/4 cup fresh lime juice3 tablespoons mild molasses2 tablespoons finely chopped scallion1 tablespoon unsalted butter3 tablespoons olive oilPreparationMarinate quail: Wash quail and pat dry.Arrange quail in 1 layer in a baking pan and marinate, covered and chilled, at least 1 hour.
Combine barbecue sauce, 1/2 cup water, brown sugar, and espresso powder in heavy medium saucepan.)
Prepare barbecue (medium heat).
Reserve 1/2 cup mustard mixture in bowl; cover and chill.Using hand, spread 1 cup mustard mixture under skin over turkey breast, legs and thighs.
Rub each of the tuna steaks with 1 1/2 teaspoons of the oil and sprinkle generously with the adobo.) In a nonstick skillet, heat the remaining 2 tablespoons oil until it begins to smoke.
Transfer half of avocado mixture to another medium bowl.Add tomatoes to first medium bowl and cucumber to second bowl.
YieldMakes 4 servingsIngredients1/4 cup Red Chili Powder1/4 cup paprika2 tablespoons coarse salt1 1/2 tablespoons sugar4 14- to 16-ounce bone-in rib-eye steaks (about 1 1/2 inches thick)Nonstick vegetable oil sprayPico de GalloAccompaniment: Red Chile Onion RingsPreparation Mix first 4 ingredients in pie dish.Coat steaks with spice mixture and transfer to another dish.
For Mop: mix first 5 ingredients in medium bowl.Arrange chicken in single layer on large baking sheet.
YieldServes 2Ingredients4 (1/2-inch-thick diagonal) slices Italian bread or baguette1 1/2 tablespoons extra-virgin olive oil1 garlic clove1 small vine-ripened tomato1/4 teaspoon paprikacoarse salt to tastePreparation Prepare grill.Brush bread slices on both sides with oil and grill on a rack set 5 to 6 inches over glowing coals until golden, about 1 minute on each side.
In a heavy casserole just large enough to hold short ribs in one layer spread tomato slices evenly.In a small bowl stir together garlic paste, oil, chili powder, and cumin and spread evenly on short ribs.
YieldServes 8Ingredients3 tablespoons medium-hot pure chili powder1 tablespoon ground cumin2 teaspoons dried thyme, crumbled2 teaspoons sugar1 1/2 teaspoons salt3/4 teaspoon ground allspice1 teaspoon freshly ground black pepper16 rib lamb chops (each about 1 1/2 inches thick), trimmed of excess fatabout 2 cups hot pepper jelly as an accompanimentPreparation In a small bowl stir together the chili powder, the cumin, the thyme, the sugar, the salt, the allspice, and the black pepper.Sprinkle the spice mixture over the chops, rub it evenly all over the meat, and chill the chops, covered, for at least 4 hours or overnight.
YieldServes 4IngredientsFor steaks1 tablespoon chili powder1 teaspoon ground cumin1 teaspoon freshly ground black pepper1/8 teaspoon ground allspice1/2 teaspoon sugar1 1/2 teaspoons finely chopped garlic, minced and mashed into a paste with 1 teaspoon salt1 teaspoon Worcestershire saucetwo 7-ounce filets mignons (each about 1 1/2 to 2 inches thick)For sauce1 1/4 cups water1 1/2 tablespoons Worcestershire sauce1/2 teaspoon tomato paste2 large garlic cloves, sliced thinPreparationPrepare steaks: Preheat oven to 500°F.In a small bowl stir together chili powder, cumin, black pepper, allspice, and sugar and stir in garlic paste and Worcestershire sauce.
YieldMakes 6 servings
Active Time25 min
Total Time9 1/2 hrIngredients2 large garlic cloves1 1/2 teaspoons grated peeled fresh ginger1 teaspoon kosher salt1 teaspoon ground cinnamon1 teaspoon ground coriander1/2 teaspoon black pepper1/2 teaspoon ground cumin1 1/2 lb flank steak, trimmedAccompaniment: Mixed cherry tomatoes with tamarind dressingPreparation Mash garlic and ginger to a paste with salt and spices using a mortar and pestle (or mince and mash with a large knife).Pat steak dry, then rub paste all over and marinate steak, covered and chilled, at least 8 hours.
In a small bowl whisk together tomato paste, chili powder, water, vinegar, and garlic paste.In a shallow baking dish large enough to hold chicken in one layer coat chicken with chili paste.
YieldMakes 2 servingsIngredients1 cup diced peeled clementines1/2 cup chopped red onion1/4 cup chopped fresh cilantro2 1/2 tablespoons olive oil2 teaspoons white wine vinegar2 1/2 teaspoons ancho chile powder or chile powder1/8 teaspoon cayenne pepper2 3/4-inch-thick New York steaksPreparation Mix clementines, red onion, cilantro, 1 1/2 tablespoons olive oil, and white wine vinegar in small bowl.Combine chile powder and cayenne in small bowl.