Grilled Steaks with Ancho Butter and Rosemary Roasted Potatoes

The Griller is really getting the hang of it. Another steak grilled to perfection. This one was marinated in molasses, sherry vinegar and ancho chile powder. Topped with a compound chile butter, it really was fantastic. We had 4 rib steaks. Wasn't sure if they rather have plain steak or not. So two had the marinade, two were grilled plain, with only salt and pepper. All were prime. All were fantastic. We each had a large piece of both. But the two in the marinade was just a little more fantastic, thumbs up and definitely a keeper. And the extra compound butter is now in the freezer. I'll try it on vegetables, fish or chicken. It's a nice touch. Not to sweet, not to spicy. Added a nice, rich flavor.

Grilled Steak with Rosemary Roasted Potatoes and Grilled Asparagus on the side.

Grilled Steaks with Ancho Butter

adapted by There's Always Thyme to Cook

Source: Food & Wine, recipe by Robert Del Grande

 Printable Recipe

Ancho butter:
2 tablespoons ancho chile powder
2 tablespoons olive oil
1/4 medium onion, coarsely chopped
1 shallot, coarsely chopped
6 garlic cloves, peeled

2 sticks (1/2 pound) unsalted butter, softened
juice of one lime
1/2 teaspoon kosher salt
1 tablespoon pure maple syrup

Steaks:
1/3 cup olive oil
1/4 cup unsulphured molasses
1/4 cup sherry vinegar
2 teaspoons ancho chile powder
4 1 1/2-pound bone-in rib-eye steaks, about 3 inches thick
salt and freshly ground pepper

Heat the olive oil in a small skillet. Add the onion and garlic and cook over low heat, stirring, until tender and lightly caramelized. Remove from the heat and let cool.

Put the ancho powder, onions, garlic, lime juice,and maple syrup in a food processor and pulse until chopped. Add the softened butter and pulse to thoroughly combine. Put the compound butter in a bowl and refrigerate until the steaks are ready.

Light a grill. Season both sides of the steaks with salt and pepper. In a bowl combine the olive oil, molasses, vinegar and chile powder. Brush the steaks on both sides with some of the mixture. Grill the steaks to desired doneness. Brush both sides with more of the molasses mixture. Grill for another minute, then transfer to a platter and let rest for 10 minutes. Serve with the ancho butter.
*Freeze the leftover butter to use on vegetables, fish, chicken or meat.

Rosemary Roasted Potatoes

2 pounds baby Yukon Gold potatoes, cut in half, par-boiled on stove or microwave until almost tender
rosemary sprigs, cut in 1-inch pieces
1/3 cup extra-virgin olive oil
salt and freshly ground black pepper
     
Preheat the oven to 400°.

Drain the potatoes and pat them dry.

Spread the potatoes and rosemary sprigs on a rimmed baking sheet. Drizzle with the olive oil, season with salt and black pepper and toss to coat. Roast for 45 minutes, stirring a few times, until the potatoes are sizzling and browned.

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Chicken Fajitas

And another fabulous fajita recipe, this one from Martha Stewart Living! This was excellent and pretty simple to make. Lot of great flavor, it's another keeper. This recipe by Susan from Savoring Time in the Kitchen that I usually make is a little different. Chicken Fajita's, the same, but different? But so good! 

Chicken Fajitas

Source: Martha Stewart Living, June 2009

adapted by There's Always Thyme to Cook

Printable Recipe

For the mojo de ajo:

1/4 cup extra-virgin olive oil

5 cloves garlic, minced

juice from 3 small limes

1 teaspoon red-pepper flakes

1/2 teaspoon coarse salt

1/4 teaspoon freshly ground pepper

For the Fajitas:

1 tablespoon vegetable oil

1/2 white onion, cut into 1/2-inch-thick slices (about 1 cup)

1 red bell pepper, ribs and seeds removed, cut into slices

1 yellow bell pepper, ribs and seeds removed, cut into slices

salt and freshly ground pepper

1 1/2 pounds boneless, skinless thin-sliced chicken breast cutlet, cut in strips

8 small flour tortillas, warmed

For Serving:

guacamole

salsa

sour cream

shredded cheddar cheese

jalapeno rings

Make the mojo de ajo: Cook oil and garlic in a small saucepan over low heat until garlic is soft, about 10 minutes. Remove from heat, and stir in lime juice, red-pepper flakes, salt and pepper.

Make the fajitas: Heat a large skillet over high heat. Add the oil, and gently swirl to coat. Add onion and bell pepper, and season with a 1/4 teaspoon salt. Cook, stirring frequently, until onion is browned in spots, and pepper has softened slightly, about 5 minutes. Add the chicken. Stir frequently, until chicken is browned and cooked through, about 8 minutes. Add the mojo de ajo, and stir to coat. Cook for another minute or so. Season with salt and pepper. Serve immediately with warmed tortillas, guacamole, pico de gallo, sour cream, jalapeno rings, and cheese.

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Spatchcock Chicken

Spatchcock a chicken. Now that's a technique I never thought I'd do. I giggled just saying it. Yeah so much for maturity. QUIET, ANONYMOUS BARB :)

When you spatchcock a chicken you remove the backbone and flatten it. It cooks quicker, more evenly, and it's easier to carve. Like baking bread with yeast, to me butterflying a chicken sounds like a major challenge. So I've been wrong. This was easy enough. Makes me think I may get out the yeast and the lukewarm water and bake a bread. Well maybe not. But this was easy. Really easy. And good. really good.

I found the recipe for Devil's Chicken in a very nice cookbook, A Bird in the Oven by Mindy Fox. It also describes how to butterfly the chicken. It's actually a pretty simple technique. Or ask the butcher to do it for you. You can say "butterfly my chicken" and get the same results as spatchcock. The book has a lot of ideas for chicken and also some very nice sides to go along with the roasted bird. Love this book, I have about 12 post-its in there already. The Devil's Chicken, it's a definite keeper.

Roast Chicken Diavolo with Peppers, Onions and Potatoes
Original recipe from A Bird in the Oven by Mindy Fox
adapted by There's Always Thyme to Cook
Printable Recipe

1 (4-pound) whole chicken, butterflied
1 tablespoon juice from 1 lemon plus zest
1 teaspoon dried rosemary
1 teaspoon dried oregano
1 tablespoon freshly ground black pepper
3/4 teaspoon red pepper flakes (more or less to taste)
coarse sea salt
olive oil (about 3-4 tablespoons)
1 red bell pepper, cut into 1/2-inch strips
1 yellow bell pepper, cut into 1/2-inch strips
1 large onion, peeled, cut lengthwise into 1/2-inch wedges
1/2 cup dry white wine
baby Yukon gold potatoes, or any potato you like, bigger potatoes cut in small pieces

Preheat the oven to 425° F with the racks positioned in the middle and upper third of the oven. Line a baking sheet with parchment paper. Pull off excess fat around the cavities of the chicken and discard. Rinse the chicken and pat dry all over very well. Lightly grease a large baking dish with oil. Place the chicken, skin-side up, into the pan.

In a small bowl, stir together the lemon zest and juice, chopped herbs, black pepper, and hot pepper. Spread the mixture over the chicken, and under the skin of the breasts. Season with salt and drizzle with a bit of olive oil.

Place the potatoes, peppers and onion onto the prepared baking sheet and drizzle with a little bit olive oil. Gently toss the vegetables to coat with oil, then arrange in a single layer. Season with salt and pepper.

Put the chicken on the upper rack and the vegetables on the middle rack and roast for about 20 minutes. Add the wine to the pan with the chicken and continue roasting for 10 minutes more. Remove both pans from the oven and transfer the peppers and onions to the pan with the chicken. Return the chicken and vegetables to the oven and continue roasting until the skin is golden and the chicken is cooked through, about 25 minutes more, and the juices run clear.

Remove from the oven and let rest about 10 minutes or more, then transfer the chicken to a cutting board to carve. Serve with the potatoes, peppers and onions. Spoon the juices over the top.

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