Homerun.

HOMERUN!!

I have to say that after two recipe fails I was in need of a homerun.  My next book in line was Frame by Frame Quick & Easy by Parragon Books Ltd.  Each recipe in the cookbook includes step by step pictures of the recipe being made.

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[/span4][span8] The recipe I chose was Grilled Steak with Hot Chile Salsa. As it would happen the picture on the cover is for this recipe – keep this in mind, I will reference back to the cover later.
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The recipe called for poblano and habanero peppers.  To get these I decided to make a trip to my favorite Mexican grocery store Honey Bee Market located in Mexican Town in Detroit.  Matt and I love Mexican Town and have a favorite restaurant there, Los Galanes, should you be in the area and hungry.  But back to Honey Bee Market – it is a super cute grocery store with great produce, a nice meat counter, ready made food – the tamales are really good, coca cola imported from Mexico with cane sugar and piñatas – should you need to fill a piñata full of booze for your kid’s birthday once he is of drinking age – which I happened to do – parent of year?!

I started the recipe by making the salsa.  I took the poblano and habanero peppers I bought and broiled them until charred on all sides.

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leftover pepper seeds and skins
leftover pepper seeds and skins
[/span4][span8] I then peeled the skin – which for a habanero pepper isn’t that easy – they aren’t as fleshy a the pobano pepper, then seeded and roughly chopped.
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I mixed the peppers with seeded diced tomatoes and chopped cilantro.  Then I mixed in red wine vinegar, olive oil and salt.  I stirred it all and set it aside until we were ready to eat.

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HOMERUN!!
HOMERUN!!
[/span4][span8] Next I brushed sirloin steaks with grapeseed oil and salted and peppered. I grilled the steaks for about 3 minutes each side. The instruction in the recipe said to cook on a grill pan but since it’s summer and nice out I decided to grill outside instead and save on having to wash my grill pan. The steaks rested for 10 minutes (in that time I grilled some veggies – not a part of the recipe but since my “finished product” picture includes grilled veggies I thought I should explain where they came from). After rested I topped the steaks with the salsa and served.
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The Verdict: YUM!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!  Though the salsa was pretty spicy – some bites at least – guessing those were the bites with habanero.  Ivan joined us for dinner and I think the spice level might have been a bit out of his comfort zone.  I will say though the recipe called for poblano and habanero peppers, which I used, but the pictures in the book (and you can see for yourself from the cover of the book above) the peppers used in the book’s photographs were red and green jalapenos peppers.  Next time I make it I might try it with jalapenos… you can get the whole recipe here.

 

 

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