Poor Man's Steak Slow Cooker Recipe
The Best Chili Rellenos
One of my favorite recipes to prepare, serve and eat has got to be stuffed peppers. They come in all shapes and sizes, prepared differently all around the world including Asian, Indian and European cultures. The Germans have great stuffed Bell Pepper recipes and so do the Cajun's, here in the United States.
I've seen and tried recipes stuffed with meats varying from ground pork, veal, beef, lamb, chicken and even shrimp. Also rice, legumes, potatoes and quite often the addition of cheese. One of the most famous stuffed pepper recipes in the world, however, is the Chili Relleno made with Poblano Chili Peppers and, if you don't know already, it comes from Pueblo Mexico.
Why this Recipe intimidates People
Making Chili Rellenos can be quite tedious, especially if you're making them for the first time it can be difficult and seem intimidating. That's why I waited so long to share this recipe with you. I spent a lot of time over the years trying to come up with a fool proof method that will make anyone feel comfortable making this dish and it all starts with roasting the Chili's until the skin blisters up, evenly around the whole body of the pepper.
Once the Chili Peppers have been roasted they're placed in a bag or bowl where they can be covered and steamed with their own heat. This helps the flesh of the pepper lift and blister, for easy removal, as the pepper continues to cook and soften a bit more.
After 10 minutes or so, the skin is removed. this can be done by peeling with your fingers, rubbing or pulling with a paper towel but I find that it works best using the small serrated edges of a table knife by gently scraping the scorched skin off. Realize these peppers are getting soft so, if you don't want to rip and tear your Chili Rellenos before they're even made, be careful.
The next step to making perfect Chili Rellenos is creating a small incision down the side of each roasted and skinned Poblano Pepper. You can, at this point, choose to remove the seeds, if you so desire, but it really isn't necessary. Besides, it's just another opportunity to rip and tear a perfectly good pepper so, why risk it. Now, just stuff the Pepper with grated Monterey Jack cheese, seal the incision back together, temporarily, with tooth picks and roll each one in flower.
Rolling the Poblanos in flour is a very crucial step. In fact it's one of the reasons why the skin is removed; it helps the flour stick and adhere to the pepper better which in turn, like most frying, grasps the egg wash batter for deep frying.
What's the other reason the skin is removed, you say? I believe that it gives the peppers an unpleasing texture like trying to eat the outside layers of a cooked unpeeled onion. I've tried it this way before, out of pure laziness, and it left one to be desired so, roast, peel and flour your stuffed Chili Relleno Peppers.
My Chili Rellenos
As far as I'm concerned, you can do what ever you want with this dish as far as the filling goes. It doesn't have to be stuffed with just cheese. You can fill these Poblanos with meat or any of the other ingredients I mentioned above. I've seen sautéed onions and mushrooms and even tomatoes on the inside of these peppers with cheese.
According to the history of the original recipe, that dates back to the 1850's, Nun's were absolutely stuffing their Chili's with meat so, go crazy if you want to. In it's simplest form, however, I cook my Chili Rellenos stuffed with Monterey Jack, then bake under a broiler in a Red Chili Sauce with Colby Jack, then I top it off with cold Pico De Gallo and crumbled Queso Fresca.
Chili Rellenos Ingredients: Makes 8 to 12
Chili Relleno's Ingredients:
8 to 12 Poblano Chili's, roasted
1 lbs Monterey Jack Cheese, grated
1 lbs Colby Jack Cheese, grated
1/2 lbs Queso Fresca Cheese, crumbled
2 cups Pico De Gallo
2 cups Red Chili Sauce
6 to 8 eggs
3 tbsp flour
1/2 tsp salt
Oil for frying
Just follow the instructions in the short video tutorial and I'll show you exactly how to make these wonderful Chili Rellenos.
The Best Gumbo
If you love Gumbo and you've been looking for an authentic recipe that's easy and turns out perfect, every time, this is the recipe for you. If you've never tried Chicken and Sausage Gumbo before, this is the recipe for you. It's got everything you need and starts with the most basic ingredients, the "Holy Trinity"; onion, celery and bell pepper.
Chicken, Sausage or Shrimp
This is a Chicken and Sausage Gumbo which consists of smoked Andouille sausage, a classic Cajun delight. But this recipe can be easily converted to a shrimp gumbo recipe if you simply swap the proteins out, pound for pound and season the shrimp the exact same way I recommend you season the chicken.
The Love for cooking Gumbo
It's important to note that any gumbo starts with making a roux, which is slowly cooked equal parts of oil and flour. This is the base of the flavor in any gumbo, and it takes a lot of patience to make because it's constant stirring over medium heat for, approximately, 20 to 30 minutes.
In the south, or online, roux can be purchased pre-made in mayonnaise size jars just like the one I show you in the video tutorial. If you can get your hands on some, it saves a ton of time cooking this recipe and you can focus on the other ingredients, instead, that make this Chicken and Sausage Gumbo so amazing.
Chicken and Sausage Gumbo Ingredients: 4-6 servings
1 Onion, chopped
1 Bell Pepper, chopped
1 Jalapeno, chopped (optional for spicy tastes)
2 Celery sticks, chopped
4 Garlic Cloves, chopped
4 tbsp Roux, (4 tbsp vegetable oil 4 tbsp all purpose flour, cooked)
1/2 can Beer
Kosher Salt & Pepper to taste
1 tbsp Blackened Seasoning, on chicken
1 tsp Kosher Salt & Pepper mixed, on chicken
4 Boneless Chicken Thighs, sliced
1 lbs Andouille Sausage, sliced
1 qt Beef Broth
4 Bay Leaves
4 Green Onions, chopped
1 Bunch Fresh Parsley, chopped
6 cups Long Grain Rice, steamed
Louisiana File Powder, a few dash's for topping each serving
I designed this recipe to easily be doubled or tripled, if need be. Just follow the instructions in the video tutorial and I'll show you exactly how to make this Chicken and Sausage Gumbo.
The King of Steaks
If you're a steak lover and you don't know what a Tomahawk Ribeye Steak is, you're in for a real treat because this thing is huge. The shape of it is where it gets its name. It literally looks just like an Indian Tomahawk throwing axe, only bigger. I'm talking about a bone in ribeye steak, cut from the center of a Prime Rib Roast, with an average of 3″ inches in thickness and approximately 3 lbs of meat, it feeds up to 4 people with ease.
In this tutorial, I'm going to show you a fool proof method to cook this steak perfectly and exactly the way you prefer your steak. If you like your steak medium rare, this method works, if you like your beef well done, this method still works. It's all about internal temperature and it's very easy to regulate.
Seasoning and Grilling
In this recipe, I'm breaking down the steps in their easiest form so, when it comes to the rub or the seasoning, I'm keeping it simple. All you need for this Tomahawk Ribeye Steak is a 50/50 ratio of Kosher salt and Black Pepper. I do add in some ground Rosemary but it really isn't necessary if you want to leave it out. The other addition is just garlic butter that I make my self, on the grill.
As far as the grilling is concerned, I like to use the slow and low method but I put a good sear on both sides of the steak before I do. If you're into the whole "Grill Marks" thing, with the diamonds look, I show you how to get those on there even with a mistake. Then, much like smoking ribs or a brisket, I like to wrap the Tomahawk Ribeye Steak(with the garlic butter), put it back on the grill over indirect heat, and cook it slow and low until it reaches my desired internal temperature. I do this by monitoring the heat with a meat thermometer.
This method insures that everyone gets to cook their steak to there desired tastes. All you need to know now is the exact temperature your steak needs to reach to be done the way you like it.
My Tomahawk Ribeye Steak Instructions:
3.29 lbs Tomahawk Ribeye Steak
Seasoned with Kosher Salt, Black Pepper and Rosemary
All burners on Medium High Heat, lid down, 475° to 500° F
5 minutes per grill mark, turned once each side
10 minutes per side
20 minutes total then wrapped in Aluminum Foil with
1/2 stick Garlic butter: 1 tbsp Minced Garlic
Internal temp was 106° f
Only Front burner on low, indirect heat, 275° F
Flip half way to 125° F or what ever your goal temperature is, according to the chart.
Then remove from heat and rest 15 minutes. Once it has cooled down, you can cut into your Tomahawk Ribeye Steak and serve and/or eat.
Poor Man's Steak Slow Cooker Recipe
Source: https://poormansgourmetkitchen.com/
Posted by: treadawaygrathand.blogspot.com
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