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Tomahawk Chop With Salsa Verde

Tomahawk Chop With Salsa Verde

Al Fresco with Megan Mitchell - Sn 1/Ep 6Al Fresco with Megan Mitchell - Sn 1/Ep 6

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Megan Mitchell uses a unique cut of steak as a centerpiece for an amazing Colorado-inspired meal.

Grilled Tomahawk Chop

Ingredients

  • 1 tomahawk chop

  • 1 teaspoon of kosher salt

  • 1 teaspoon of brown sugar

  • 1/2 teaspoon of cayenne pepper

  • 1 teaspoon of onion powder

  • 1 teaspoon of smoked paprika

Instructions

  1. Mix all ingredients, except for the chop, in a small bowl. Using your hands rub the meat with the rub.

  2. Place chop on grill and don't touch.

  3. Let the chop caramelize and get a nice crust, about 5 minutes. Flip and continue cooking for another 3 to 4 minutes for medium rare.

  4. Remove off of grill and let rest for 10 minutes before cutting.

Grilled Salsa Verde

Ingredients

  • 2 tomatillos, husked and washed

  • 1 poblano chile pepper

  • 1/2 white onion, peeled and quartered

  • 1 small jalapeno

  • 2 cloves garlic, grated

  • 1/2 lime, juiced

  • 1/4 cup chopped cilantro

  • Extra Virgin olive oil

  • Salt and freshly ground black pepper

Instructions

  1. Drizzle the tomatillos, poblanos, jalapeno and onions with olive oil, salt and pepper.

  2. On high heat, grill poblano, jalapeno, onion and tomatillos. Charred peppers and tomatillo on all sides. Remove from grill then place in a bowl, cover with plastic wrap, and let cook 15 minutes.

  3. Remove the skin, stem, and seeds of poblano and jalapeno. Chop the peppers, tomatillos, onions separately. Then combine all on a cutting board and chop all ingredients to mix. Place in a bowl and add grated garlic, cilantro and lime juice. Season with salt and black pepper.

Grilled Fingerling Potatoes

Ingredients

  • 1 pound of multi colored fingering potatoes

  • 2 tablespoon of extra virgin olive oil

  • 1 teaspoon of kosher salt

  • 1/2 teaspoon of freshly ground pepper

  • 1 tablespoon of Dijon mustard

  • 1 teaspoon of finely chopped fresh rosemary

  • Finishing salt, maldon

Instructions

  1. Wash and dry potatoes. Heat a grill basket on the grill. In a bowl toss the potatoes with oil, salt and pepper. Add to hot grill basket. Grill for 10 to 15 minutes. Occasionally shaking basket from time to time.

  2. You can be sure that potatoes for cook by piercing with a fork. Remove potatoes and place back in bowl. Add dijon mustard and rosemary. Gently toss to coat. Sprinkle with maldon salt. Serve.

S'mores Trifle

Ingredients

  • 1/2 cup of crushed graham crackers

  • 1 Tablespoon of unsalted butter, melted

  • 1/4 cup of heavy cream

  • 1/4 cup chopped chocolate,

  • Jar of marshmallow crème

  • Box of fudgy brownie mix

  • Bag of mini marshmallows

Instructions

  1. Make brownies per box directions. Let cool and cut in small 1 inch cubes. Set aside.

  2. Melt butter in a small sauce pan. Add to bowl with graham crackers and mix until well incorporated. Set aside.

  3. On low heat in a small sauce pan, add heavy cream. Do not burn. Place chopped chocolate in a small bowl and add hot heavy cream over chocolate. Let stand for 1 minute without stirring. Mix well. Set aside.

  4. In 2 small 8 ounces mason jars, add 2 tablespoon of graham cracker mixture in each jar. Place 4 cubes of brownies and press in jars. Add 2 tablespoons of melted chocolate mixture on top of brownies. Pour 2 tablespoons of marshmallow crème on chocolate. Gently spread to cover.

  5. Top with 4 mini marshmallows on each jar. With a torch, heat the marshmallows just until toasted. Sprinkle each jar with a teaspoon of graham cracker mixture. Serve immediately.

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Transcript

- Hey guys, Megan Mitchell here. And this week I'm heading to Breckenridge, Colorado. I'm excited to explore the town, check out the Rocky Mountains, and make a delicious meal. Two hours west of Denver, Breckenridge is a small town in the Rocky Mountains. Founded by gold miners in the mid 1800s, you can still see many historical buildings on Main Street. 9,600 feet above sea level, Breckenridge gets 300 inches of snow every year, and 300 days of sun. The town is known for its skiing, but the locals say that people come here for the winter, but stay for the summer. Today I'm making a grilled tomahawk chop with salsa verde. It's a bone-in ribeye, and you won't be able to find this in any local store. You'll have to go to a butcher and get this specific cut. First I'm gonna start with my rub, and in here I have salt, a little cayenne, smoked paprika, brown sugar, and onion powder. I'm just gonna massage some of this rub into the meat, and the reason I'm using a dry rub is when it goes on the grill it'll form a really nice crust. You wanna do it on both sides. Alright, this looks perfect. Now onto my grilled salsa verde. I'm using a poblano, one jalapeno, I need two tomatillos, and I'm using half of a white onion. And I'm gonna cut it in half with the roots still intact, peel off the skin, and that way when I put it on the grill nothing falls through the grates. I'm just gonna drizzle it with a little olive oil, salt and pepper, toss it, you wanna make sure everything's coated. And onto the grill. Ooh hot grill. The jalapeno. And what I'm looking for is the really nice char on the poblano and the jalapeno which will make it easier to peel. On the tomatillos as well. I love grilling onions. I think it adds a really smoky flavor to the sauce. You wanna cover this and let it cook a couple minutes per side just so it gets a nice charred mark on the bottom, and I'll flip it, char it a little more. The jalapeno you wanna flip it a couple times since it's rounded. You wanna make sure every side gets nicely charred. So I'm gonna put my poblano, my jalapeno, and my tomatillos in a bowl, and I'm doing this, I'm gonna wrap them with plastic wrap because I wanna steam them. It'll be easier to remove the skins. So while this steams I'm gonna chop up my onion and my cilantro. You wanna take off the root. Remember I left that intact so the onions stayed whole. I'm just gonna roughly chop these. These are nice and charred, they're really soft. There's something about grilled onions, kind of makes them a little sweeter. Now onto the cilantro. I think it adds a nice vibrant, fresh taste to this grilled salsa. Remember it doesn't need to be super fine because I'm gonna go back in and chip this all together. Gonna start with my tomatillos. Just give 'em another rough chop. Now I'm gonna move on to my jalapeno, and you wanna remove the stem. And then depending on how spicy you like it, you can remove all the seeds, you can remove some of the seeds. I like a little kick in my sauce, so I'm gonna leave the seeds in. The poblano will add the nice smoky flavor. I'm gonna remove the skin, and it's coming off very easily. That's why we steamed it. And then I'm just gonna cut around the stem and scrape out those seeds. And then I'm just gonna give it another rough chop. So I have all of my piles of vegetables. Now I'm gonna scrape them together, and this is how I'm making my sauce without a food processor. Just gonna chop and pull together, and chop, pull together. To finish seasoning my salsa verde, I'm gonna add two cloves of minced garlic, the juice of half of a lime, little salt, a little pepper. Gonna give this a taste. Little spicy, but I can taste the lime juice, I can taste the smoky poblano, think it's perfect. Now onto our potatoes. I have some baby potatoes, and I'm gonna add a little olive oil, salt and pepper. Just toss them together. And then I have a grill basket that's been preheating on my grill. Just gonna pour 'em in. These should cook about 10 minutes. Just go back, shake them every once in a while. You want them to get charred and browned on every side. So while my potatoes grill, I'm gonna make the dressing or sauce for it, which is really just rosemary and Dijon mustard. I'm gonna remove the leaves from the rosemary stems. Just give it a nice chop. And then a tablespoon of Dijon mustard. So when I add the hot potatoes into the bowl, the Dijon mustard will almost melt into them. I love this side dish because not too many ingredients, doesn't take too long. Alright I'm gonna pour this into my beautiful serving dish. And just to finish it off with some flaky sea salt. Set my potatoes aside and move on to the main event, which is my tomahawk chop which has been absorbing that great spice mixture I put on it. Gonna put it directly on the preheated grill. I want my chop to cook about 10 minutes per side. You wanna get a really nice crust on it, flip it, get a really nice crust on the other side. Can smell that spice rub already coming off of it. It's gonna be nice and juicy and tender in the middle. My tomahawk chop looks ready. And luckily I have this built-in handle so I don't need tongs. It's so perfectly cooked. It's nice and crusted, you can see the grill marks. While it rests, I'm gonna make my dessert. I'm gonna show you my take on s'mores, which is one of my favorite desserts. I'm gonna start with some graham crackers that I put a little bit of melted butter in. I'm gonna add brownies. I made these earlier and I cut them into cubes. I'm gonna use four mini cubes and push them down, make another layer. Perfect, and then some chocolate sauce, chocolate ganache, whatever your favorite is, put a little on top of the brownies. And next my marshmallow cream in the top, some mini marshmallows, just an homage to my childhood. I'm gonna use this nifty gadget. I'm gonna torch my marshmallows. And voila, you have a s'mores trifle. My dessert is done, so I'm gonna start plating. Take my salsa verde on this beautiful piece of slate. It's gonna pair perfectly with my tomahawk chop, sort of nestle it on top of that salsa verde. And then my potatoes will fit in this little nook like so. This is really good. This is one of my favorite dishes.

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