Rio Grande Rub Steaks With Cracked Corn And Cheese Squares Food

CRACKED CORN AND CHEESE SQUARES

Steps:

• Preheat oven to 400 degrees F. Grease an 8-inch square baking dish with butter. Stir cheese, corn, and scallions into packaged mixed corn muffin batter.
• Pour batter into baking dish and bake at 400 degrees F until golden, 15 to 18 minutes.

SPICY COCOA STEAK RUB

Steps:

• Make the rub by mixing together the cocoa powder, chipotle powder, salt, garlic powder, brown sugar, smoked paprika, cayenne and black pepper in a small bowl. Generously sprinkle the steaks with the rub and set aside.
• Heat the oil and butter in a large cast-iron skillet over medium-high heat. When the butter has melted and the oil is hot, add the steaks to the skillet and cook as desired, about 4 minutes per side for a perfect medium-rare. Remove from the skillet and let rest for 5 minutes.
• For the salad: Meanwhile, add the greens, tomatoes and radishes to a bowl. Add the lemon juice, olive oil and a pinch of salt and pepper. Toss together, making sure everything is coated in the oil and lemon. Add to the center of a platter and top with the Parmesan.
• Slice the steak and add to the platter with the salad, then serve.

RIO GRANDE RUB STEAKS

Steps:

• Let steaks rest from refrigerator for a few minutes to take the chill off.
• Preheat grill pan or indoor electric grill to high heat. Combine spice rub ingredients: ground Ancho chile, cumin, coriander, and cayenne. Rub spice blend into steaks.
• Coat sliced red onion with a drizzle of oil. Season with salt and pepper.
• Grill steaks and onion slices 5 minutes on each side. Remove from heat. Let meat stand 5 minutes for juices to redistribute. Season steaks with salt. Top with separated rings of red grilled onions. Serve with hot Cracked Cornbread and Cheese Squares and Mexican Salad.
• Preheat oven to 400 degrees F. Grease an 8-inch square baking dish with butter. Stir cheese, corn, and scallions into packaged mixed corn muffin batter.
• Pour batter into baking dish and bake at 400 degrees F until golden, 15 to 18 minutes.
• Yield: 4 + servings
• Cut avocados in half, working around the pit. Separate the 2 halves. Remove pit and scoop out avocado flesh with a spoon. Wedge avocados and pile in the center of a large platter. Seed and wedge tomatoes and arrange around the avocados. Spread sliced onion over platter. Sprinkle platter with cilantro. Squeeze the juice of 2 limes evenly over vegetables. Season with coarse salt. Drizzle platter with oil and serve.
• Yield: 4 servings

RIO GRANDE RUB STEAKS WITH CRACKED CORN AND CHEESE SQUARES &

Steps:

• RIO GRANDE RUB STEAKS:.
• Let steaks rest from refrigerator for a few minutes to take the chill off.
• Preheat grill pan or indoor electric grill to high heat. Combine spice rub ingredients: Ancho chile, cumin, coriander, and cayenne. Rub spice blend into steaks.
• Coat sliced red onion with a drizzle of oil. Season with salt and pepper.
• Grill steaks and onion slices 5 minutes on each side. Remove from heat. Let meat stand 5 minutes for juices to redistribute. Season steaks with salt. Top with separated rings of red onions. Serve with hot Cracked Cornbread and Cheese Squares and Mexican Salad.
• CRACKED CORN AND CHEESE SQUARES:.
• Preheat oven to 400°F Grease an 8-inch square baking dish with butter. Stir cheese, corn, and scallions into packaged mixed corn muffin batter.
• Pour batter into baking dish and bake at 400°F until golden, 15 to 18 minutes.
• Yield: 4+ servings.
• MEXICAN SALAD:.
• Cut avocados in half, working around the pit. Separate the 2 halves. Remove the pit and scoop out avocado flesp with a spoon. Wedge avocados in a pile in the center of a large plater. Seed the wedge tomatoes and arrange around the avocados. Spread slices onion over platter. Sprinkle platter with cilantro. Squeeze the juice of 2 limes evenly over vegetables. Season with coarse salt, drizzle platter with oil and serve.
• Yield: 4 servings.

RIO GRANDE CHICKEN

Steps:

• Gril marinated chicken and slice.
• cook rice and beans.
• in a serving bowl.
• add:.
• rice.
• black beans.
• romaine.
• onions.
• chipotle peppers.
• sliced chicken.
• mexican cheese.
• sour cream.
• sliced avocados.
• cilantro.
• top with salsa fresco.
• serve with: lime wedges.

CHICKEN, CHORIZO AND TORTILLA STOUP (STEW-LIKE SOUP)

Steps:

• Preheat medium soup pot over medium-high heat.
• Chop tenders into bite-size pieces. Wash up, then season chicken with salt and pepper.
• Dice chorizo.
• Add EVOO and chicken to the pot. Lightly brown chicken 2 minutes, then add chorizo and garlic.
• Cook another 2-3 minutes, then add peppers, onions and potatoes.
• Cook 5 minutes, then stir in tomatoes, kidney beans and hot sauce.
• Add chicken stock and bring soup to a bubble.
• Preheat broiler.
• Reduce heat and simmer until potatoes are tender (10-12 minutes).
• Ladle soup into shallow bowls and top each bowl with a generous handful of crushed tortillas and cheese. Melt cheese under hot broiler.
• Garnish with scallions and herbs.

ITALIAN MACARONI AND CHEESE (MODIFIED RACHAEL RAY RECIPE)

Steps:

• Cook pasta in boiling water as per package directions until done.
• Fry sausage in 2 T olive oil until cooked thoroughly, breaking up into small pieces while cooking.
• When sausage is done, transfer to a bowl.
• Add, 2 T olive oil (or more if needed) to pan. Add mushrooms, garlic, butter. Add salt and pepper to taste.
• Saute, stirring frequently, until mushrooms become somewhat limp.
• Add flour and saute for a couple of minutes.
• Stir in chicken stock and milk. Bring to a boil and let it bubble and thicken.
• Stir in tomatoes and hot sauce.
• Add cheese, stir and simmer 5 minutes.
• Stir in sausage.
• Mix into pasta and serve.