{"id":2723,"date":"2015-02-06T11:48:16","date_gmt":"2015-02-06T11:48:16","guid":{"rendered":"https:\/\/lovesharingfood.com\/tomahawk-chop-with-salsa-verde\/"},"modified":"2015-02-17T21:18:27","modified_gmt":"2015-02-17T21:18:27","slug":"tomahawk-chop-with-salsa-verde","status":"publish","type":"post","link":"https:\/\/lovesharingfood.com\/tomahawk-chop-with-salsa-verde\/","title":{"rendered":"Tomahawk Chop with Salsa Verde"},"content":{"rendered":"<p>[TopBan]<\/p>\n<hr \/>\n<p><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"\/\/www.youtube.com\/embed\/EbDJrZEu55s\" frameborder=\"0\" allowfullscreen><\/iframe><\/p>\n<hr \/>\n<p>[MidBan]<\/p>\n<p>Megan Mitchell uses a unique cut of steak as a centerpiece for an amazing Colorado-inspired Fall meal. FULL RECIPE BELOW.<\/p>\n<p>Want to help us choose the dishes and destinations? Add your favorites to our Stella Artois Food Board by tagging your pictures with #SAFoodBoard anywhere on social media. More details here: https:\/\/www.youtube.com\/watch?v=4DWQT&#8230;<\/p>\n<p>Learn more about Megan and stay up to date with all her adventures: <\/p>\n<p>Facebook: https:\/\/www.facebook.com\/pages\/Megan-&#8230;<br \/>Twitter: ChefMeganMitch<br \/>Website: ChefMeganMitchell.com<br \/>http:\/\/instagram.com\/mucci5<\/p>\n<p>Special Thanks &#8211; <br \/>Silver Pines Cottage http:\/\/silverpinescottage.com<\/p>\n<p>RECIPES<\/p>\n<p>GRILLED TOMAHAWK CHOP <br \/>&#8211; 1 tomahawk chop<br \/>&#8211; 1 teaspoon of kosher salt<br \/>&#8211; 1 teaspoon of brown sugar<br \/>&#8211; 1\/2 tsp of cayenne pepper<br \/>&#8211; 1 teaspoon of onion powder<br \/>&#8211; 1 teaspoon of smoked paprika<\/p>\n<p>Mix all ingredients, except for the chop, in a small bowl.   Using your hands rub the meat with the rub. <\/p>\n<p>Place chop on grill and don\u2019t touch. <\/p>\n<p>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.<\/p>\n<p>Remove off of grill and let rest for 10 minutes before cutting. <\/p>\n<p>GRILLED SALSA VERDE<\/p>\n<p>&#8211; 2 tomatillos, husked and washed <br \/>&#8211; 1 poblano chile pepper<br \/>&#8211; 1\/2 white onion, peeled and quartered <br \/>&#8211; 1 small jalapeno<br \/>&#8211; 2 cloves garlic, grated <br \/>&#8211; 1\/2 lime, juiced <br \/>&#8211; 1\/4 cup chopped cilantro<br \/>&#8211; Extra Virgin olive oil<br \/>&#8211; Salt and freshly ground black pepper<\/p>\n<p>Drizzle the tomatillos, poblanos, jalapeno and onions with olive oil, salt and pepper. <\/p>\n<p>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. <\/p>\n<p>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. <\/p>\n<p>GRILLED FINGERLING POTATOES<\/p>\n<p>&#8211; 1 pound of multi colored fingering potatoes<br \/>&#8211; 2 tablespoon of extra virgin olive oil<br \/>&#8211; 1 teaspoon of kosher salt<br \/>&#8211; \u00bd teaspoon of freshly ground pepper<br \/>&#8211; 1 tablespoon of Dijon mustard<br \/>&#8211; 1 teaspoon of finely chopped fresh rosemary<br \/>&#8211; Finishing salt, maldon<\/p>\n<p>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.<\/p>\n<p>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.<\/p>\n<p>S&#39;MORES TRIFLE <\/p>\n<p>&#8211; \u00bd cup of crushed graham crackers<br \/>&#8211; 1 Tablespoon of unsalted butter, melted<br \/>&#8211; \u00bc cup of heavy cream<br \/>&#8211; \u00bc cup chopped chocolate, <br \/>&#8211; Jar of marshmallow cr\u00e8me<br \/>&#8211; Box of fudgy brownie mix<br \/>&#8211; Bag of mini marshmallows<\/p>\n<p>Make brownies per box directions. Let cool and cut in small 1 inch cubes. Set aside.<\/p>\n<p>Melt butter in a small sauce pan. Add to bowl with graham crackers and mix until well incorporated. Set aside.<\/p>\n<p>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.<\/p>\n<p>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 cr\u00e8me on chocolate. Gently spread to cover. <\/p>\n<p>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.<\/p>\n<\/p>\n<hr \/>\n<p>[BotBan]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Megan Mitchell uses a unique cut of steak as a centerpiece for an amazing Colorado-inspired Fall meal. 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