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Megan Mitchell uses a unique cut of steak as a centerpiece for an amazing Colorado-inspired Fall meal. FULL RECIPE BELOW.
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Special Thanks –
Silver Pines Cottage http://silverpinescottage.com
RECIPES
GRILLED TOMAHAWK CHOP
– 1 tomahawk chop
– 1 teaspoon of kosher salt
– 1 teaspoon of brown sugar
– 1/2 tsp of cayenne pepper
– 1 teaspoon of onion powder
– 1 teaspoon of smoked paprika
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.
GRILLED SALSA VERDE
– 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
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.
GRILLED FINGERLING POTATOES
– 1 pound of multi colored fingering potatoes
– 2 tablespoon of extra virgin olive oil
– 1 teaspoon of kosher salt
– ½ teaspoon of freshly ground pepper
– 1 tablespoon of Dijon mustard
– 1 teaspoon of finely chopped fresh rosemary
– Finishing salt, maldon
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.
S'MORES TRIFLE
– ½ cup of crushed graham crackers
– 1 Tablespoon of unsalted butter, melted
– ¼ cup of heavy cream
– ¼ cup chopped chocolate,
– Jar of marshmallow crème
– Box of fudgy brownie mix
– Bag of mini marshmallows
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 oz 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.
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