Best Steaks With Tangy Corn Relish And Super Cheese And Scallion Smas Recipes

STEAKS WITH TANGY CORN RELISH AND SUPER CHEESE AND SCALLION SMAS

Steps:

• Place the potatoes in a medium- sized sauce pot, add enough water to cover them by an inch or two, and place over high heat to bring it up to a boil. Boil potatoes for about 12 minutes, or until they are fork tender.
• To start the corn relish, preheat a medium-size skillet over medium heat with 2 tablespoons of EVOO, twice around the pan. Add the onions, garlic, chili powder, cumin,sugar,salt, and pepper. Cook for 4 to 5 minutes, stirring frequently, until the onions start to take on a golden color and are nice and tender.
• While the onions for the corn relish are cooking preheat a large skillet over medium heat with the remaining 2 tablespoons of EVOO. Pat the steaks dry with a paper towel, and season liberally with the grill seasoning. Add the steaks to the hot skillet and cook on each side for 4 to 5 minutes for rare, or 5 to 6 minutes for medium. Remove then from the skillet and let the steaks rest, loosely covered with foil, for about 5 minutes.
• Once you have the steaks going, get back to the corn relish. Add the chicken stock and bring the liquid to a bubble. Add the corn and continue to cook for about 2-3 minutes, or until the liquids have reduced by half.
• Check on the boiling potatoes. If tender, drain, and return to the hot pot. Smash the potatoes with the masher and combine them with the cream cheese, cheddar cheese and the scallions. Season with a little salt and pepper. Remash, taste, and adjust the seasonings.
• To the corn relish add the lime zest and juice and the cilantro. Stir to combine and taste the relish to adjust the seasoning with salt and pepper.
• Squeeze a quarter of a lime over each of the rested steaks. Serve the steaks with a large helping of the tangy corn relish and a big mound of the super smashed suds.

PAN-ROASTED SIRLOIN WITH CORN RELISH

Steps:

• For corn relish:
• In a small saucepan, bring vinegar and sugar to a boil, stirring to dissolve sugar. Reduce heat and add garlic, ginger, and thyme. Simmer 10 minutes, until mixture is reduced to 3/4 cup. Remove pot from heat. Heat oil in large saucepan over medium heat. Add onion, red pepper, jalapeño, and salt. Cook, stirring, until pepper softens. Stir in corn and scallions. Cook 2 minutes longer. Add vinegar mixture to corn mixture; simmer 5 minutes. Cool to room temperature in fridge. Stir in chives.
• For pan-roasted sirloin:
• Season steaks with salt and pepper. Sprinkle oil on a nonstick skillet, then wipe it clean. Heat skillet, then add steaks and cook on medium-high heat for 3 minutes until brown on one side; turn steaks and cook 3 minutes more. Add fresh herbs to pan. Continue cooking steaks, turning from side to side, until done (13 to 15 minutes total for medium rare). Remove steaks from skillet and set aside to rest for 10 minutes. Slice and serve with room-temperature corn relish on top.

AUSTIN MAC N CHEESE (RACHAEL RAY)

Steps:

• Husk and rinse tomatillos, cut in half. Put in food processor and pulse until chopped.
• Peel onion, halve and add to food processor, chop.
• Clean and seed jalapenos and add to food processor, chop.
• Add this mixture to a medium saucepan, add cumin and garlic.
• Season with salt. Simmer mixture over low heat for 10 minutes.
• Add the juice of one lime.
• Add finely chopped cilantro.
• Cook macaroni to al dente. Drain, return to hot pot.
• In another saucepan, melt butter.
• Over medium heat, whisk in flour for one minute.
• Whisk in milk and broth. Season with salt and pepper.
• Bring to a simmer and cook until thickened.
• Add swiss and monterrey jack cheeses. Stir until melted.
• Preheat the broiler.
• Add the cheese sauce to the pasta and toss to coat.
• In a 9 x 13 baking dish, add half the pasta.
• Add the green tomatillo mixture.
• Top with the other half of pasta.
• Sprinkle with crushed tostada chips and pepperjack cheese.
• Broil until browned --keep a very close eye on this.
• Serve with sour cream if desired.
• Garnish with chopped red pepper or green onions.