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Name: Chile Rub, Chipotle Chile Sauce And Creamed Spinach
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 ts Garlic powder; 3 oz Corn oil; 1 ts Cumin seeds; 1 ts Coriander seeds; 3 oz Clarified Butter; 1 tb Ancho chile powder; 1 ts Cayenne pepper

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INGREDIENTS

1 ts Garlic powder
3 oz Corn oil
1 ts Cumin seeds
1 ts Coriander seeds
3 oz Clarified Butter
1 tb Ancho chile powder
1 ts Cayenne pepper

INSTRUCTIONS

MMMMM--------------------CHIPOTLE CHILE SAUCE------------------------- 1/4 c White onion; (diced small) 2 Cloves garlic; (thinly -sliced) 1 ts Ground cumin 2 ts Tomato paste 4 Chipolte chiles; (in adobo) 3 tb Light brown sugar 1 1/4 c Water 1/4 Chopped cilantro 1/4 c Sierra Nevada Pale Ale 2 ts Ground coriander 1 tb Corn oilMMMMM----------------------CREAMED SPINACH--------------------------- 30 oz Cooked chopped spinach 4 oz Shallots; peeled and finely ; chopped 6 oz Grated Parmesan cheese 1 qt Heavy cream 12 oz Butter; refrigerated until ; ready to use 1 1/2 tb Kosher salt 2 ts Ground black pepper CHILE RUB: To prepare the chile rub use a small saute pan and toast the ancho chile, the whole cumin and the whole coriander seeds over medium heat on the stove. Next, grind the toasted spices in a spice grinder and place with the other ingredients in a small bowl. To season the steaks mix the oil and the clarified butter on a serving dish and dredge the steaks in the oil/butter. Allow the excess to drip off of the steaks and then coat each side of the steaks with the spice rub before cooking. CHIPOTLE CHILE SAUCE: To prepare the sauce, heat a small sauce pot and saute the while onions and the thinly sliced garlic for 1 minute over high heat. Next, add the coriander and the cumin and toast these spices for 30 seconds. Then, add the remaining ingredients and allow to cook for 30 minutes over medium heat. The sauce will begin to thicken, using a blender or a small immersion blender puree the sauce until smooth. Serve this sauce with any cut of steak or poultry from the grill. CREAMED SPINACH: In a heavy bottom saucepot, reduce the heavy cream by half. When reduced, remove from heat and whisk in the cold butter until all is incorporated. Next add the Parmesan cheese and cooked chopped spinach, and place back on the stove over low to medium heat for 8 to 10 minutes. Stir well during that time. To finish, season with the salt and pepper. NOTES : Recipes courtesy of David Walzog Recipe by: IN FOOD TODAY SHOW #IND079

NOTES

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Chile Rub, Chipotle Chile Sauce And Creamed Spinach

1 ts Garlic powder
3 oz Corn oil
1 ts Cumin seeds
1 ts Coriander seeds
3 oz Clarified Butter
1 tb Ancho chile powder
1 ts Cayenne pepper

MMMMM--------------------CHIPOTLE CHILE SAUCE-------------------------    1/4 c  White onion; (diced small)      2    Cloves garlic; (thinly           -sliced)      1 ts Ground cumin      2 ts Tomato paste      4    Chipolte chiles; (in adobo)      3 tb Light brown sugar  1 1/4 c  Water    1/4    Chopped cilantro    1/4 c  Sierra Nevada Pale Ale      2 ts Ground coriander      1 tb Corn oilMMMMM----------------------CREAMED SPINACH---------------------------     30 oz Cooked chopped spinach      4 oz Shallots; peeled and finely           ; chopped      6 oz Grated Parmesan cheese      1 qt Heavy cream     12 oz Butter; refrigerated until           ; ready to use  1 1/2 tb Kosher salt      2 ts Ground black pepper   CHILE RUB:    To prepare the chile rub use a small saute pan and toast the ancho  chile, the whole cumin and the whole coriander seeds over medium heat  on the stove. Next, grind the toasted spices in a spice grinder and  place with the other ingredients in a small bowl. To season the  steaks mix the oil and the clarified butter on a serving dish and  dredge the steaks in the oil/butter. Allow the excess to drip off of  the steaks and then coat each side of the steaks with the spice rub  before cooking.    CHIPOTLE CHILE SAUCE:    To prepare the sauce, heat a small sauce pot and saute the while  onions and the thinly sliced garlic for 1 minute over high heat.  Next, add the coriander and the cumin and toast these spices for 30  seconds. Then, add the remaining ingredients and allow to cook for 30  minutes over medium heat. The sauce will begin to thicken, using a  blender or a small immersion blender puree the sauce until smooth.  Serve this sauce with any cut of steak or poultry from the grill.    CREAMED SPINACH:    In a heavy bottom saucepot, reduce the heavy cream by half. When  reduced, remove from heat and whisk in the cold butter until all is  incorporated. Next add the Parmesan cheese and cooked chopped  spinach, and place back on the stove over low to medium heat for 8 to  10 minutes. Stir well during that time. To finish, season with the  salt and pepper.        NOTES : Recipes courtesy of David Walzog    Recipe by: IN FOOD TODAY SHOW #IND079

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Nutrition

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Serving Size: 1 Serving (274g)
Recipe Makes: 1 servings

Calories: 2014
Calories from Fat: 2002 (99%)

Amt Per Serving		% DV

	Total Fat 222.5g	297 %
	Saturated Fat 92.6g	463 %
	Monounsaturated Fat 85.5g
	Polyunsanturated Fat 30.7g
Cholesterol 358.2mg		110 %
Sodium 971.2mg		33 %
Potassium 505mg		13 %
Total Carbohydrate 12.3g		4 %
	Dietary Fiber 4.8g	19 %
	Sugars, other 7.5g
Protein 4.4g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2014

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