Terry Pogue's Sirloin Steak w/ Chili Sauce
Recipe By: Gourmet Oct. 1985/revised by Terry Pogue
Serves 4
"This is a very flexible recipe. If you need to serve more people just add a bit more meat. It's also a wonderful way to serve leftover meat. I have used it with leftover tenderloin, adding the slices of tenderloin only at the last minute to maintain the rareness."...Terry
Ingredients:
- 1/2 teaspoon cumin
- 2 tablespoons chili powder
- 1 tablespoon oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne
- 1 (or more) pound sirloin steak sliced 1/2" thick flour, salt and pepper for dredging
- 3 tablespoons oil
- 1 large onion sliced
- 1 large green pepper sliced
- 1 large red pepper sliced
- 1 small can of green chilies
- 1 medium jalapeno chili minced
- 1 clove garlic minced
- 1 tablespoon tomato paste
- 1 teaspoon brown sugar
- 1 teaspoon lime juice
- 1 puck of Demi-Glace Gold® dissolved in 8 oz hot water
Procedure:
In a small bowl combine the first five spice ingredients. Flour meat, and brown steak in hot oil. Transfer to plate.To the skillet, add onion and bell peppers, green chilies, and jalapena. Cook over moderate heat for 5 minutes. Add spice mixture and garlic and cook 1 minute. Add tomato paste, brown sugar, lime juice, dissolved Demi-Glace Gold®, bring to a boil and simmer 5 minutes. Add meat and reheat.
Note: You may make this sauce and vegetables without the meat and then add whatever leftover meat you might have on hand. Just at the last minute to heat the meat through.
Terry Pogue's Marchand du Vin Sauce
Recipe By: MicroWave Gourmet/formatted by Terry Pogue
"This is a very flexible recipe. If you need to serve more people just add a bit more meat. It's also a wonderful way to serve leftovermeat. I have used it with leftover tenderloin, adding the slices of tenderloin only at the last minute to maintain the rareness."...Terry
Ingredients:
- 1/4 cup shallot chopped
- 1 clove garlic minced
- 2 cups red wine
- 1 cup chicken, duck or veal broth
- 1 tablespoon Demi-Glace Gold®
- 2 teaspoons cornstarch dissolved in 3 teaspoons cold water
Put shallots, garlic, wine, and 1/2 cup of the broth in an 8-cup glass measure. Cook, uncovered, at 100% for 20 minutes, until reduced by half. Remove from micro waveoven. Stir in Demi-Glace Gold® and remaining 1/2 cup broth. If using Marchand du Vin with a roast or saute, deglaze cooking pan with this mixture; cook on top of the stove until slightly thickened, and season to taste. If using to sauce grilled meats, briskly stir in cornstarch slurry. Cook, uncovered, at 100% for 2 minutes. Season to taste.
Lyn Belisle's Chicken Soup, El Mirador Caldo Xochitl
"This is the best Chicken Soup ever made. EVER! CaldoXochitl is a famous soup from El Mirador and has a fragrant combination of chicken,garlic, herbs, and spices server over El Mirador Rice. "Xochitl" translated from Mexican Nahuatl means "little flower". It is also the name of a beautiful garden in Cuernavaca, Mexico. This recipe comes from Julian Trevino, owner of El Mirador."
Ingredients:
- 5 cloves garlic minced
- 1 tablespoon oregano dried
- 1/4 teaspoon clove ground
- 2 1/2 quarts water
- 3 pounds chicken fryer
- 1 tablespoon Glace de Poulet Gold®
- 1 tablespoon salt
- 1 tablespoon cumin ground
- 1 teaspoon pepper ground
- 3 bay leaf
- 1 sprig fresh basil
- 2 cups zucchini diced
- 1 1/2 cups green bell pepper diced
- 1 1/2 cups celery diced
- 1 medium onion diced
- 1 17 oz can garbanzo beans drained and rinsed
- 1 recipe of EL MIRADOR RICE recipe to follow
- 1 bunch green onion chopped
- 1/2 bunch cilantro chopped
- 2 jalapeno chopped
- 2 tomatoes, fresh firm cubed
- 1 avocado cubed
Mix garlic, oregano, and cloves to a paste. Bring water
to boil in large pot. When water is boiling, add chicken,
salt and pepper, and simmer for a few minutes. Skim
off foam, and add garlic paste, Glace
de Poulet Gold®, cumin, bay leaves, and basil.
Let chicken simmer until cooked, about an hour. Remove
chicken and set aside to cool. Add zucchini, carrots,
bell pepper, onion, and beans to pot and bring to
boil. Reduce heat and simmer until tender, about 20
minutes. Be very careful not to overcook the vegetables.
You want the onion to be crisp tender. Meanwhile,
remove skin and bones from chicken; shred meat. (This
can be made with boneless, skinless chicken breast,
in which case adjust cooking time to absolute minimum
so as not to overcook the chicken and make it stringy)
When vegetables are to the desired tenderness add
meat to soup and heat through.
FOR EACH SERVING
Place 1/4 cup El Mirador rice in soup bowl. Pour soup
around the rice and top with green onion, cilantro,
chiles, tomatoes, and avocado.
El Mirador Rice
Ingredients:
- 3/4 cup long-grain rice
- lemon juice
- 2 tablespoons oil
- 2 tomatoes ripe, chopped
- 2 medium green bell pepper chopped
- 1 clove garlic minced
- 1 tablespoon Glace de Poulet Gold®
- 1 cup hot water
- 2 teaspoons cumin ground
- 1/4 teaspoon salt
- freshly ground pepper
Cover rice with hot water. Add squeeze of lemon juice and let soak for 5 minutes. Drain thoroughly in colander. Heat oil in large skillet with tight fitting lid. Add rice and sauté until golden. (note - this takes about 10 minutes and you really have to keep stirring to keep it from burning) Stir in tomatoes, peppers and garlic and sauté 5 minutes. Add Glace de Poulet Gold® dissolved in water, and seasonings. Reduce heat, cover, and simmer for 15 minutes.
*Do not remove lid while rice is cooking. Fluff with fork.
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