I cooked some'en: More Hatch relienos and ribeyes

JLOCKHART29

Wife snaged me another 5 lbs of Hatchs so I shucked most for winter but stuffed 4 fresh. Last time I battered them but this time I wanted to smoke them. Stuffed them with shrimp, Cajon sausage, Monteray jack cheese and topped with celantro,salt,pepper,fresh garlic and marajrom. 300 pit for 40 min. with Jack Danials barrel wood for smoke.
Ribeye was by Micheal Chiarello

For the spice mix:
2 tablespoons coarse sea salt
1 teaspoon coarsely ground coriander seed
1 teaspoon coarsely ground coffee beans
1 teaspoon coarsely ground black peppercorns
For the steak:
1 bone-in rib-eye steak (approximately 36 ounces), frenched
2 tablespoons olive oil, divided

For the tomato relish:
2 pints assorted baby tomatoes (pear tomatoes, cherry tomatoes)
1 jalapeno, seeded and finely diced
2 medium shallots, finely diced
2 tablespoons balsamic vinegar
1/2 cup extra-virgin olive oil
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh cilantro leaves
Salt and freshly ground black pepper

For the spice mix:


Mix the ingredients for the spice mix together.

For the steak:

Remove the steak from refrigeration 1 hour before cooking to allow steak to come to room temperature. Rub the steak with 1 tablespoon olive oil, then rub the spice mix on to the steak. Set aside.

For the tomato relish:

Remove stems from tomatoes and cut the larger ones in half. In a bowl, combine the tomatoes, jalapeno, shallots, balsamic vinegar, olive oil, parsley, cilantro and salt and pepper.

Cooked stake standard modified TRex. I got to quit eating like this!! :laugh:


Time to sweat.


When done right the tough outer skin sluffs right off.

lowercasebill

you keep watching food tv and cooking like that you're gonna get fat. that looks so good i can feel my arteries clogging up just from looking at the pictures.
hope the storm is not causing you too much trouble.
bill

Mr. & Mrs Potatohead

Looks REAL good…
I have to ask though: You mention “when done right” in regard to peeling the peppers. I see the browning, but how long do you let them sweat?
Thanks in advance!

Little Steven

JL,

Nice lookin cook as usual. Gotta love the hot stuff!
BTW, is your spellin gettin better? :laugh:


Steve

Big'un

Beautiful cook as usual! Those hatch peppers look awesome. Do you know of anyplace I could order a case of those? I haven't seen them in Georgia. Thanks!

JLOCKHART29

I just tossed them in that big ziplock and let them sweat for about an 45 min.

JLOCKHART29

Thanks Big'un. If I get my power back on I will check if Brookshires has anymore and how much a case is and get back to you. Problem is I have to work the next two nights then going to N Ark. to visit in laws. Today I don't have time as the hurricane knocked power and will not be on for a day or so according to AP&L. Running generator mnow and its POURING RAIN! Will just see how I can do.

Big'un

That would be great,IF you can swing it, but it sounds like you've got enough on your plate as is. The main thing is for yall to stay safe, and especially take care of my buddy, Jake. Oh....and the wife too. :woohoo:

Beanie-Bean

Great-looking dinner, buddy! That's really looking like you've got the hatch chile thing down Cow looks really great, too--the coffee on there is something else, isn't it?

Hope that you guys are OK from Hurricane Gustav.