This week on cooking with Kimes: Cowboy Steak

Cowboy Steak and Spicy Potato Stuffed Poblano Peppers with “Fried” Ice Cream for dessert

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(feeds 4)

Spice up your regular meat and potatoes dinner with this twist. This meal takes little work with a big flavor payoff, sure to impress any crowd! You can whip this up on a busy weeknight or dress it up for a dinner party. The potatoes can be prepped ahead of time which makes pulling it all together a cinch. Just fire up the steaks, and you are good to go!

Here’s what you need:

(4) beef filets (or your favorite cut)

(4) large poblano peppers

3 cups of pepper jack cheese

Sour Cream

4 large russet potatoes

1 can of chilies in adobo sauce (you can find this in your salsa aisle next to the other canned chilies and jalapenos. If you can’t find it, you can use taco sauce in its place. But trust me, you really want to adobo).

1 can of corn (drained)

Smoked Paprika

2 sticks of unsalted butter

Fresh rosemary (optional)

Salt & fresh ground black pepper

The first step is to make the cowboy butter. This is a simple butter compote but trust me…you are going to love it.

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Spicy Cowboy Butter

1 stick of unsalted butter at room temperature

1 tablespoon of minced fresh rosemary (optional but delicious)

1 teaspoon of smoked paprika

½ teaspoon salt

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Directions:

Mix all ingredients together until well combined. Plop…yes, plop the butter mixture onto plastic wrap and roll into a log. Refrigerate until solid.

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Spicy Potato Stuffed Peppers

4 large russet potatoes

4 poblano peppers

1 can of corn (drained)

2 cups of shredded Pepper Jack cheese + more for topping

1-2 tablespoons of adobo sauce (save the chilies for another time)

6 tablespoons of melted butter

1 ½ cups of sour cream

2 tsp. salt

Ground black pepper to taste

You can use your favorite mashed potato recipe and just add in the corn and adobo. If you don’t have a favorite or are looking to switch it up, here is my favorite way.

Directions:

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Wash and peel the potatoes, cut into cubes, and boil them for 15-20 minutes or until fork tender. Drain the potatoes and add to a large mixing bowl. Add all of the ingredients to potatoes and mix well (I like to use my stand mixer or hand mixer to cream everything together. If you want to keep it old school, feel free to use your trusty potato masher). Start by adding 1 tablespoon of the adobo sauce, if you want more heat add more from there. If your potatoes seem a little dry, just add some more melted butter or sour cream until it is smooth and creamy.

Roast your poblano peppers either on your gas burner or in your oven on broil. Just turn the peppers frequently until they are charred and blistered. Leaving the skin on, slice down the top of the peppers to create a poblano pepper boat.

Make ahead tip: If you want to make these ahead of time, you can just cover and stick them in your fridge until you are ready to bake. A 9x12 pyrex works great.

Preheat your oven to 400.

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Stuff the peppers with your mashed potato mixture, and don’t be afraid to stack it tall. Be as generous as you’d like. Top the stuffed peppers with some more shredded cheese and bake at 400 degrees for about 15 minutes until the cheese is melted and bubbly. I like to bake mine in a cast iron skillet, if you have individual ones handy…that makes a great presentation!



Steak

While the peppers are in the oven, start on your steaks. I like to let mine rest on the counter for about 30minutes to bring them up to room temperature. Pat the steaks with a paper towel, season generously on both sides with salt and pepper.

Sear meat for 2 minutes on each side. This will lock in the juices and create a really tender steak. After the steaks are seared, place them in the oven to finish cooking. I personally don’t like my steak to moo at me, so I cook mine for about 6 more minutes until it has a touch of pink. You can adjust the cooking time to fit your liking, and the time will also depend on the thickness of your cut.

Remove steak from oven and tent with tin foil or a bowl for 10 minutes while the juices redistribute.

Plate the steak and stuffed pepper, top the steak with a pat of the spicy cowboy butter and serve! I like to have some extra adobo sauce on the table if your guests would like some more heat.

Just like that there is an impressive steak and potato dinner on the table! Pretty easy right? Now, if you’re anything like me…you want to know what’s for dessert!



“Fried” Ice Cream– without burning down the ranch

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1 pint of vanilla ice cream

1 ¼ cups of corn cereal (crushed into crumbs)

1 ½ tablespoons butter

2 teaspoon granulated sugar

½ teaspoon cinnamon

Whipped cream, caramel or fruit sauce for garnish

Directions:

Scoop Ice cream into 4 balls and place on top of a parchment lined cookie sheet. Pop into freezer to set.

In a skillet over medium heat melt butter. Add the corn cereal and cinnamon and cook until the cereal starts to turn golden brown, about 5 minutes. Remove from heat, stir in sugar and place in a shallow dish to cool

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Roll the ice cream scoops in the cereal crumb mixture and press the cereal to stick. You can use this time to shape the ice cream a little bit. Add garnish, and serve!

I hope you enjoy sharing my ranch recipes with loved ones!

-Celeste