Best Egg And Aged Sirloin Tortilla With Three Pepper Relish Grilled Onion Relish And Avocado Relish Recipes

Three-Pepper and Onion Spaghetti image

Provided by Rachael Ray : Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 16

Salt
1 pound spaghetti
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons fennel seeds, 1/2 palmful
1 large red bell pepper, quartered lengthwise, seeded, and thinly sliced
2 Cubanelle peppers, halved lengthwise, seeded, and thinly sliced
1 red chile pepper, seeded and thinly sliced, or 1 teaspoon crushed red pepper flakes
1 large onion or red onion, quartered lengthwise and thinly sliced
3 to 4 garlic cloves, chopped
Freshly ground black pepper
1/2 cup dry white wine
1/2 cup chicken or vegetable stock
1 (28-ounce) can crushed Italian tomatoes
2 tablespoons butter, cut into small pieces
Grated Parmigiano-Reggiano
1/2 cup fresh basil leaves, shredded or torn

Steps:

Bring a large pot of water to a boil over medium heat. Salt the water, add the pasta and cook to al dente.
Heat the extra-virgin olive oil in a large skillet over medium-high heat. Add the fennel seeds and stir for 1 minute, then add all the peppers and the onions. Saute for 8 to 10 minutes, then add the garlic and season with salt and pepper, to taste. When the peppers and onions are tender, add the wine and stir for 30 seconds, then add the stock and tomatoes. Reduce the sauce for 7 to 8 minutes.
Drain the pasta, drop it into the skillet, and toss it with the butter and the sauce. Transfer the pasta to a serving bowl, sprinkle with a little cheese, top with the basil, and serve immediately.

Egg and Aged Sirloin Tortilla with Three Pepper Relish, Grilled Onion Relish, and Avocado Relish image

Provided by Bobby Flay

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 21

4 (4 ounce) aged sirloin steaks
Olive oil
Salt and freshly ground pepper
12 eggs
4 tablespoons butter
Three Pepper Relish, recipe follows
Grilled Onion Relish, recipe follows
Avocado Relish, recipe follows
8 flour tortillas, grilled for 30 seconds on each side
Chopped cilantro, for garnish
1 poblano pepper, roasted, peeled, seed removed, and sliced thinly
1 red pepper, roasted, peeled, seeds removed, and sliced thinly
1 yellow pepper, roasted, peeled, seeds removed, and sliced thinly
Salt and freshly ground pepper
1 red onion, peeled and sliced 1/2 inch thick
2 tablespoons olive oil
2 Haas avocados, peeled, seeded and coarsely chopped
2 tablespoons finely chopped red onion
1 small jalapeno, finely chopped
2 tablespoons fresh lime juice
Salt and freshly ground pepper

Steps:

Preheat grill or grill pan over high heat. Brush steaks on both sides with olive oil and season with salt and pepper. Grill the steaks for 3 to 4 minutes on each side for medium-rare doneness. Let steaks rest for 2 minutes and then slice thinly on the diagonal.
Beat the eggs in a large bowl and season with salt and pepper, to taste.
Heat a large skillet over medium heat for 1 minute. Add the butter and let it melt completely, then turn the heat to low. Pour the eggs into the skillet. Cook over low heat, stirring with a wooden spoon until soft curds form.
Place the scramble eggs in the middle of the plate. Place a heaping tablespoon the three relishes to one side of the eggs. Place the sliced steaks and 2 tortillas, folded in half, then in half again, on the other side of the eggs and sprinkle with chopped cilantro.
Combine all in a medium bowl and season with salt and pepper, to taste.
Heat a grill or grill pan over high heat. Brush onion slices with olive oil and grill on both sides for 3 to 4 minutes or until lightly charred and cooked through. Remove and chop finely.
Gently combine remaining ingredients in a bowl and season with salt and pepper, to taste.

Avocado Relish with Cilantro Pesto image

Provided by Bobby Flay

Categories condiment

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 7

2 cloves garlic, crushed
1 serrano chile, seeded and roughly chopped
2 tablespoons pine nuts
Kosher salt and freshly ground black pepper
1/2 cup fresh cilantro leaves, chopped
2 ripe Hass avocados, halved, pitted and diced
2 tablespoons lime juice

Steps:

Put the garlic, pine nuts, serrano and some salt in a mortar and pestle and mash to a chunky, pesto-like consistency. Add the cilantro and continue to mash; the pesto should be very coarse.
Put the avocados and lime juice in a bowl and sprinkle with salt and pepper. Gently fold in the pesto until just combined, being careful not to mash the avocado too much.