Steaks with Chipotle Potatoes

Chimayó Chile Steaks with Chipotle Potatoes

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From the little village of Chimayó, New Mexico comes what many chileheads consider to be the finest tasting red chile. We use it in our enchilada sauces and for making rubs such as this one. The smoky taste of the chipotle potatoes is a nice complement to the grilled steak. Serve the steak and potatoes with mixed green and yellow snap beans and jalapeño cornbread.

Ingredients

Chimayó Rub
2 tablespoons New Mexico ground red chile,
Chimayó preferred
1 tablespoon sugar
1 tablespoon ground cinnamon
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon salt
¼ teaspoon ground thyme

Chipotle Potatoes
2 large baking potatoes
2 to 3 tablespoons milk
1 tablespoon chipotles in adobo, chopped
¼ teaspoon garlic powder
Chopped chives for garnish
Salt and freshly ground black pepper to taste

The Steaks
Olive oil
4 New York Strip steaks

Instructions

Combine all the ingredients for the dry rub in a bowl.

Bake the potatoes until just done. Scoop out the potatoes and whip with the milk, chipotles, garlic, and just enough additional milk to hold them together. Place the potatoes back in the skins. Place the potatoes on the grill, away from the direct flame, and heat the grill.

When the grill is hot, brush the steaks with the olive oil and liberally coat with dry rub. Grill the steaks for about 12 to 16 minutes, turning often, for rare, 15 to 20 minutes for medium-rare (internal temperature 150 degrees F.). You can slice it open to check for doneness, too. Serve with the potatoes.

Grilled Dijon New Potatoes

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Double this recipe if you’re serving four people.

Ingredients

6 small Red Bliss potatoes about 2-inches in diameter
Salted water
2 tablespoons Dijon-style mustard
3 tablespoons olive oil
1 green onion, finely chopped
1 tablespoon chopped fresh rosemary
2 cloves garlic, crushed
1 teaspoon granulated sugar
1 teaspoon hot Hungarian paprika
Kosher salt and black pepper, to taste

Instructions

Scrub the potatoes. In a medium saucepan over medium heat, boil the potatoes in salted water until barely tender, about 8 to 10 minutes. Drain and cool. When cool enough to handle, slice the potatoes in half.

In a medium mixing bowl, whisk together the mustard, olive oil, onions, rosemary, garlic, sugar, and paprika. Add potatoes and toss to coat.

Preheat the grill for medium-high direct cooking. Cook the potatoes for eight to 10 minutes or until browned, turning often.

Yield:  2 servings
Heat Scale: Mild

Chipotle Twice-Baked Potatoes on the Grill

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Use the grill to warm up these potatoes while the lamb chops are grilling.

Ingredients

2 large baking potatoes
2 to 3 tablespoons milk
2 tablespoons chipotles in adobo, chopped
1/4 teaspoon garlic powder
Chopped chives for garnish
Salt and freshly ground black pepper to taste
 

Instructions

Bake the potatoes in the oven until just done. Cut the potatoes in half, scoop out the potatoes and, in a bowl, whip them with the milk, chipotles, garlic, and just enough additional milk to hold them together. Place the potatoes back in the skins. Place the potatoes on the grill, away from the direct flame, and place on the grill.  When the lamb chops are done, the potatoes should be hot.

Plank-Roasted Potatoes

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Lightly coated with minced garlic, olive oil, salt and pepper, these roasted potatoes complement any grilled or smoked seafood.

Ingredients

  • 4 medium Russet potatoes, cut lengthwise into quarters

  • 3 tablespoons olive oil

  • 3 cloves garlic, minced

  • Kosher salt to taste

  • Cracked black peppercorns to taste

  • 2 Northern White Cedar planks, soaked in water at least two hours

Instructions

In a large bowl, combine potatoes, oil, salt, pepper and minced garlic; toss to coat.

Prepare the grill for indirect cooking. Brush planks with olive oil and place on heated side of the grill. Heat planks until smoking and reduce the heat to medium. Flip planks over and move them to the indirect heat side of the grill. Place potatoes, cut side down, on the planks. Close cover and cook 20 minutes. Flip potatoes onto other cut side and continue cooking 25 to 30 minutes or until well browned and fork-tender.

Paprika Potatoes

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This is a kind of creamy potato stew, often served as a side dish to accompany roasted meats. It’s also an excellent “comfort food” for cold winter evenings.

Ingredients

  • 1/4 cup (4 tablespoons) butter or lard

  • 1 large or 2 medium onions, chopped

  • 2 large garlic cloves, minced

  • 2 tablespoons Hungarian mild or medium-hot paprika

  • 1 teaspoon salt

  • 1/2 teaspoon caraway seeds

  • 2 pounds new potatoes (or 6 to 8 medium-size boiling potatoes), peeled and cut into 1/2-inch cubes

  • 1-1/2 to 2 cups warm chicken stock

  • 1 cup pure sour cream (containing no additives)

Instructions

Melt the butter or lard in a large saucepan. Add the onions and sauté over medium-high heat until they are translucent. Add the garlic and sauté for 1 minute. Reduce heat to very low and stir in paprika, salt, and caraway seeds. Cook for 1 minute, stirring constantly. Add the potatoes and enough warm chicken stock to barely cover them. Bring the mixture to a boil over high heat, reduce the heat to low, cover the saucepan, and simmer for about 20 minutes, or until the potatoes are tender but not falling apart. Stir in the sour cream and serve immediately.