Jalapeno-Stuffed Steaks

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Grilled steaks no longer have to be just a piece of plain meat. Any type of fresh chile or combinations of chiles can be substituted for the jalapeños in this recipe. The stuffing can be prepared a day in advance and refrigerated. An hour before cooking, slice the steaks and fill with the chile mixture.

Ingredients

  • 10 jalapeños, seeds and stems removed, chopped

  • 1 medium onion, chopped

  • 4 cloves garlic, chopped

  • 1 tablespoon vegetable oil

  • 1/2 cup grated Monterey Jack cheese

  • 3 pounds trimmed fillet of beef, cut into 6 thick steaks

  • Freshly ground black pepper

Instructions

Saute the chiles, onion, and garlic in the oil for a couple of minutes, until just soft but still a little crisp. Remove, cool, and mix in the cheese.

Slice into the steaks from the edge, creating a “pocket” for the stuffing. Stuff with the jalapeño mixture and fasten the opening with a toothpick, if necessary. Season the outside of each steak with the black pepper.

Grill over hot charcoal to the desired doneness.

Pork Chops Ranchero-Style

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The addition of cumin and chiles give these pork chops a wonderful Southwestern flavor. You can grill them over charcoal, gas, or wood. Note: This recipe requires advance preparation.

Ingredients

  • 6 green New Mexican chiles, roasted, peeled, stems and seeds removed, chopped

  • 1/4 cup lime juice

  • 2 tablespoons vegetable oil

  • 1/4 cup chopped onions

  • 2 cloves garlic, minced

  • 2 teaspoons ground cumin

  • 1 teaspoon dried oregano

  • 1/2 teaspoon ground coriander

  • 1/2 teaspoon salt

  • 4 thick-cut pork chops

Instructions

Combine all the ingredients, except the pork, and marinate the pork in the mixture for 4 hours or overnight.

Remove the chops from the marinade and grill until done.

Serving Suggestions: The remaining marinade can be boiled for a few minutes and served on the side as a sauce.

Grilled Pinon Lamb Chops

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Here is a delicious combination of ingredients from the Southwest –pine nuts, chile, and lamb. For an authentic, smoky flavor, grill them over mesquite wood or charcoal covered with mesquite chips soaked in water.

Ingredients

  • 1 tablespoon ground red New Mexican chile

  • 3/4 cup olive oil

  • 5 tablespoons roasted piñons or pine nuts

  • 1/2 cup tomato paste

  • 1/4 cup vinegar

  • 3 cloves garlic

  • 4 lamb chops, cut 1 to 1 1/2-inches thick

Instructions

Combine all the ingredients, except the lamb, in a blender and puree until smooth. Paint the chops with the mixture and allow them to marinate for at least an hour.

Grill the chops, turning them occasionally until done, about 7 to 10 minutes a side.

Texas Fajitas

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There is no such thing as chicken or tofu fajitas because the word refers specifically to skirt steak that is marinated and grilled. This is actually a simple recipe to prepare, and it works best when grilled over mesquite wood, or natural charcoal with mesquite chips. The technique known as smoke-grilling is perfect for this meat, and flank steak can be substituted for the skirt steak. Tradition holds that fajitas were first perfected in south Texas in the 1960s and quickly became a staple for Mexican restaurants–and others–north of the border. It is a classic example of combining several methods to make tough meat more palatable: marinate it, grill it, and slice it thinly against the grain. Note: This recipe requires advance preparation.

Ingredients

For the Marinade:

  • 2 cloves garlic, minced

  • 2 tablespoons vegetable oil

  • 3 jalapeño chiles, seeds and stems removed, minced

  • 1/3 cup lime juice

  • 1/3 cup soy sauce

  • 1/3 cup red wine

For the Fajitas:

  • 2 pounds skirt steak

  • 8 flour tortillas

  • Grated Monterey Jack and cheddar cheese

  • Sour cream

  • Guacamole

  • Grilled onions

  • Prepared Barbecue Sauce

  • Salsa of choice

  • Commercial hot sauce to taste

 

 

Instructions

Combine the ingredients for the marinade in a bowl and mix well. Place the steak in a glass dish and pour the marinade over. Cover and marinate in the refrigerator overnight.

Grill the steak over a hot fire until medium rare, about 10 to 15 minutes, or if you can measure the temperature with a probe, 150 degrees F. internal temperature. You can also check for doneness by cutting into the steak. Remove from the grill and slice thinly against the grain.

Quickly heat each tortilla on the grill. Serve the sliced steak wrapped in a tortilla, and topped your choice of of condiments among the cheese, sour cream, guacamole, grilled onions, barbecue sauce, salsa, and hot sauce.

Venison Chili

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This is the universally favorite way to prepare venison. Venison is quite lean yet very flavorful. It makes a wonderful chili that doesn’t have a fatty flavor. The slow cooking, chiles, and seasonings tremove any wild taste the meat might have. It freezes beautifully, so double the recipe and freeze a batch for another evening meal. Substitute elk if you wish.

Ingredients

  • 1/4 cup olive oil

  • 1 ½ pounds coarsely ground venison

  • 1 cup coarsely chopped onions

  • 1 tablespoon finely minced garlic

  • ½ cup cooked, coarsely chopped bacon

  • 3 small jalapeño chiles, seeds and stems removed, finely chopped

  • 2 tablespoons ground New Mexican red chile

  • ½ teaspoon ground cumin

  • ½ teaspoon dried oregano

  • ½ teaspoon salt

  • 1 12-ounce can beer, dark preferred

  • 1 12-ounce can tomato paste

  • 1 16-ounce can pinto beans, drained and rinsed

Instructions

In a large pot, heat the olive oil and brown the venison. Add the onions, garlic, and cooked bacon. Stir in the peppers, chili powder, cumin, oregano and salt.

Add the beer, tomato paste, and stir in the drained beans. Bring the mixture to a boil, stirring to prevent burning and to combine flavors. Reduce the heat to a simmer and simmer the mixture for 20 to 30 minutes.