Ingredient: olive oil

Firecracker NY Strip Brushetta, Chipotle Mayo, Roasted Corn Salsa Recipes

Firecracker NY Strip Brushetta, Chipotle Mayo, Roasted Corn Salsa

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Firecracker NY Strip Brushetta, Chipotle Mayo, Roasted Corn Salsa
Z Alexander Food/Wine Paring Recipe
Firecracker NY Strip Brushetta, Chipotle Mayo, Roasted Corn Salsa
Course Main Dish
Servings
people
Ingredients
Course Main Dish
Servings
people
Ingredients
Firecracker NY Strip Brushetta, Chipotle Mayo, Roasted Corn Salsa
Instructions
  1. Marinate the NY Strips with blacken seasoning for a couple hours.
  2. Heat grill, rub down corn with olive oil, salt and pepper. Char-grill corn, cool and cut off cob.
  3. Arrange French bread slices on a baking sheet and lightly brush both sides with olive oil and sprinkle with a little salt. Place under broiler for 1-2 min each side. Set aside to cool.
  4. Mix corn, red onion, tomato, Jalapeño, cilantro, lime juice, olive oil, chili powder, cumin, salt and pepper together to make salsa. Set in refrigerator. This can be made ahead of time, up to a day.
  5. Mix chipotle and mayo together and refrigerate. This can be down ahead of time.
  6. Grill NY Strips at high heat till you achieved doneness of choice. (Med Rare = Chef’s Choice) Let rest for at least 20 min before slicing. Slice into thin strips.
  7. To assemble spread chipotle mayo on toasted bread, lay a strip of steak and top with corn salsa. Finish off with a leaf of cilantro. ENJOY!
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Mexican Cold-Front Soup Recipes

Mexican Cold-Front Soup

Chicken & Chorizo Soup with Rice.

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Mexican Cold-Front Soup
Mexican Cold-Front Soup
Cuisine Mexican
Servings
people
Cuisine Mexican
Servings
people
Mexican Cold-Front Soup
Instructions
  1. Bring stock and chicken to a boil, cooking chicken thoroughly.
  2. Strain the stock and set aside. Allow chicken to cool, then pull chicken off the bone and set aside.
  3. Remove chorizo from casings. Add chorizo and olive oil to a pot over medium heat. Once brown, small dice the celery, onion and bell peppers, and add them to the pot.
  4. Cook for five minutes, then add corn kernels, pulled chicken and small diced pasilla chilies.
  5. Add granulated garlic, cumin, cayenne pepper, chili powder, salt and freshly ground cracked pepper.
  6. Add stock to pot. Once stock comes back to a boil, add rice, lime zest and lime juice.
  7. Turn heat down to very low simmer. Allow to cook for 30 minutes.
  8. Turn heat back up to a medium simmer and add tomatoes.
  9. In a separate bowl, combine cornstarch and water. Once stock comes back to a boil, add cornstarch/water mixture to pot (this is not to thicken the soup, but to add body).
  10. Add chopped green onions and cilantro. Cook for two minutes, and you're ready to bowl up.
  11. Garnish your dish with lime wedges, cubed avocado and crispy tortillas.
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