i've been super negligent to ellabird. it's not that i haven't been eating. i've actually been eating like a crazy person. the other day at work, a fellow teacher was reading an excerpt from a book about hibernating animals. the line she read said something about how hibernating animals stuff themselves right before they go into hibernation. she then paused, turned, looked at me, and asked if i was preparing for hibernation. to say i've been eating like a bear would be an understatement.
i'm feeling especially guilty about ignoring my blog because andy has been making some amazing dishes. he actually made homemade gnocchi the other night. it was his first time making gnocchi from scratch, and it was divine. i didn't even get a picture. again, i was too busy eating to care much about anything else.
well, i'm going to change my ways and get back into the blogging ballgame. i'm coming back with a bang, too. andy made this fabulous dinner the other night, and though it's a bit complicated, it was scrumptious.
please don't let the never-ending list of directions below deter you from trying this one. it will take some time, but it is not difficult. if you like spice, and are in for a hearty meal, you've got to give this one a shot.
ingredients:
2 poblano peppers
1. cup cooked wild rice
1. cup finely diced potatoes (dice in cubes and make sure they are all about the same size)
1 onion
3 cloves garlic
1/4 c. parmesan cheese
olive oil
1 1/2 lb skirt steak
8 whole wheat tortillas
salt and pepper
for the marinade:
1 bunch chives
six cloves garlic
1 jalapeno, whole
1 thai chili, whole
dash soy sauce
dash brown mustard
2 tbs honey
put all ingredients in a blender. blend on high while adding olive oil (about a cup) until all ingredients are well blended.
once finished, reserve 1/4 cup.
put the rest of the marinade in a baggie or a bowl. add the steak and coat. put in the fridge for at least an hour
to prepare stuffed peppers:
preheat oven to 375 (put a cast-iron pan in the oven... you'll see why later!)
roast the peppers over an open flame until the skin chars and blisters.
next, put peppers in a bowl and cover the bowl in plastic wrap for 30 minutes.
dice the onion and garlic.
heat oil in a frying pan over med. heat. sweat onions for 5 min (do not brown)
add garlic and sweat with onions for 4 min, or until tender
add salt and pepper to taste
remove from pan and put into a bowl.
add more oil to the pan, and pan fry the potatoes until crispy (about ten minutes)
add the potatoes and rice to the onion/garlic mixture
add cheese and mix well.
take the plastic-wrap off of the bowl. use a paring knife to remove the skin. because the peppers have been in a sauna, the skin will fall right off.
cut the peppers vertically and remove all seeds from the inside
add the stuffing and put in a frying pan that has about 2 tbs of water on the bottom
put the pan in the oven for 40 min.
meanwhile....
for steak:
take cast iron pan out of oven and transfer it to med-high burner
pull the steak out of the bag or bowl and wipe off the marinade.
salt and pepper the steak
cook on each side for 8 minutes, rotating 90 degrees half-way through
add the steak to the already hot 375 degree oven for 12 min. or until cooked through (135 degrees)
take out of the oven and put on a cutting board. Let the meat rest for at least 8 min.
for chips:
cut whole wheat tortillas into quarters
lay on a cookie sheet lined with foil
sprinkle with salt and add to oven for 2-3 min.
serve steak with stuffed pepper and chips. add reserved marinade to the top of steak. you can also use it for dipping sauce for the chips.
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