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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|Serving Size: 1 Serving (274g)|
|Recipe Makes: 1 servings|
|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 %|
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Calories per serving: 2014
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