Time to Grill!

By Cindy Gomez
Staff Writer

Though it may not seem like it, spring is just around the corner. The snow keeps tricking you into thinking it’s still winter, but it’s not.

Fight winter by grilling your winter blues away.

We fired up our grill for the season and threw on some steaks. There is nothing better than the smell of grilled steaks wafting across the yard in the spring to remind you that summer is on its way. And to accompany your meat, a spicy mix of creamy veggies.

To season our meat, we used achiote, the seeds from a tropical fruit that is widely used in Mexican food as well a highly prized as a colorant in American foods because of its natural and organic origin. Achiote is used in the U.S. everyday in popcorn, butter and soda pop. But, most people have yet to tap it’s potential in the kitchen. So, HPR will show you how.

Achiote Steaks

4 sirloin tip steaks
Achiote* seasoning (liquid and ready to use)
Adobo* powder
salt and pepper to taste

*If you have trouble finding the achiote seasoning at your grocer’s store, you can substitute the mixture for a combination of 3 tablespoons each of olive oil, lime/orange juice and paprika. You will need to brush your Achiote liquid seasoning (or this spice mixture) onto your steaks on both sides before grilling. Adobo seasoning powder is a common mix of spices combined in one convenient container. You can usually find it in the seasoning section of your local grocer or in the ethnic food isle. But, if you can’t, substitute with a dusting of garlic powder, onion powder, black pepper, dried and crushed oregano (Mexican preferably), cumin and chipotle (or cayenne chili) powder.

Preheat your grill, grab your meat thermometer and go! Cook your steaks to your preferred doneness; I like mine medium rare, which for a one-inch steak is 145 degrees. Now, for the side dish. My grilling memories include lots of spicy side dishes that always stimulated my appetite and taste buds. This creamy dish can be spicy if you like it hot, or not. I used Poblano peppers for this traditional Mexican recipe, but it is just as wonderful with asparagus, brussels sprouts or fresh green beans.

Rajas con Crema y Requeson (Ribbons with Cream and Cheese)

2 Poblano peppers skinned, de-vained, de-seeded, and cut into ribbons
4 Tbls olive oil
2 small onions cut into rings
1 pint of whipping cream
3/4 cup of shredded Añejo* (Parmesan) cheese
salt and pepper to taste

Not everyone has an propane torch in their kitchen, but it sure does come in handy when you’re making crème brûlée or scorching peppers. Removing the skin ensures that your Poblano will deliver a rich roasted flavor without any bitterness. The waxy skin is very unpleasant to deal with and replaces a sweet and creamy dish with stringy bitterness that you don’t want. If you have a torch and are afraid to try using it in the kitchen, watch the instructional videoblog of the recipe for full recipe instructions by scanning our QR code with your smart phone, or watching online at http://www.hpr1.com. Just take your proepane torch and blister the skin of your pepper evenly; making sure not to burn down your house.

No torch? No worries. All you have to do is smear your peppers with olive oil and them place them under the broiler until the skin blisters. Turn the peppers so both sides blister evenly. Then remove the peppers and put them in a plastic covered bowl so the peppers can sweat and release their skins. Carefully scrape all the waxy skin from your peppers and then put on some gloves. You will want to handle your peppers with gloves to avoid burning your hands or face with the pepper’s oils. Slice the Poblano’s in half, lengthwise, removing all the veins and seeds inside. Then, cut into ribbons and set aside. Slice up your onions and begin to sauté your onions and peppers. You will want to leave them for about 8-10 minutes until the veggies are soft and the onions are caramelizing. Then, add your cream, cheese, salt, and pepper. Reduce to medium heat until the mixture begins to bubble, then reduce the heat to a simmer. Let simmer until the sauce is thickened. Serve your steaks and rajas with a stack of hot tortillas, some fresh lemonade and you’re ready to eat!

Buen Provecho!

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