E&E Stakeout Grill

         Chef Erwin’s Recipe  April  2010

Grilled New York Strip Steaks, Vegetables, Roast Corn, Red Pepper, Chili Ranchero & Whipped Idaho Potatoes w/ Bacon, Sour Cream, and Chives

Ingredients:

4  12-ounce New York Strips 

2 tbsp Sunflower Oil

Salt and Fresh Ground Black Pepper

4 small Portobello Mushrooms

1 Red Pepper

1 Yellow Pepper

2 small Zucchini

2 tbsp Ketchup

2 tbsp Olive Oil

Tsp of Curry Powder

Tsp of Chili Powder

1 tbsp Sugar

1 tbsp Salt

1 tsp Black Pepper

Chili Ranchero

3 tbsp Sunflower Oil

1 Medium Onion

1 Red Pepper

1 Red Tomato

Quarter-cut Corn

½ Cup Baked Bean

1 Cup Beef Broth

1 tbsp Tomato Paste

1 tbsp Chili Powder

1 tbsp Chipotle Paste

1 tbsp Sugar

Pinch of Cummins

Salt to Taste

Rub Steak w/ Salt, Fresh Ground Pepper and Vegetable Oil.                                                             

Quarter Peppers and Zucchini length-wise. Clean Portobello Mushrooms.

Whisk all ingredients together and toss with prepared vegetables. Dice Onion, Red Peppers and sautee with Sunflower Oil. Add Corn, Beans, Beef Broth, Tomato Paste, Chili Powder, Chipotle Paste, Sugar and Salt. Simmer for approximately 20 minutes. Ranchero Chili can be made ahead of time.     

Whipped Idaho Potatoes                   2 Lg., Peeled Baked Potatoes

1 Cup Hot Milk

2 oz Unsalted Butter

Salt to Taste

Nutmeg

White Pepper

3 oz Sour Cream

Chives

Bacon Bits

Steam Potatoes until fork-tender and whip w/ Milk (add milk gradually),

Butter, Salt, Nutmeg and White Pepper. Whip until creamy and silky. At serving time, garnish with Bacon, Sour Cream, and Chives.