FOOD
Tomahawk Chop With Salsa Verde
Megan Mitchell uses a unique cut of steak as a centerpiece for an amazing Colorado-inspired meal.
FOOD
Tomahawk Chop With Salsa Verde
Megan Mitchell uses a unique cut of steak as a centerpiece for an amazing Colorado-inspired meal.
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
Steps
- Mix all ingredients, except for the chop, in a small bowl. Using your hands rub the meat with the rub.
- Place chop on grill and don't touch.
- 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.
- Remove off of grill and let rest for 10 minutes before cutting.
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
Steps
- Drizzle the tomatillos, poblanos, jalapeno and onions with olive oil, salt and pepper.
- 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.
- 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.
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
Steps
- 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.
- 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.
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
Steps
- Make brownies per box directions. Let cool and cut in small 1 inch cubes. Set aside.
- Melt butter in a small sauce pan. Add to bowl with graham crackers and mix until well incorporated. Set aside.
- 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.
- 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.
- 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.