Bone-in
Cowboy Steak with Pinto-Wild Mushroom Ragout and Red Chile
Onion Rings
By Student
Chef Renetta Walker,
California Culinary Academy, San Francisco, CA
Paired
with:
Elliston Vineyards' 1997 Merlot
Cowboy
Steaks Ingredients:
1/2 cup Kosher Salt
1/3 cup Sugar
1 cup Assorted Dried Chiles (ground)
4 steaks (14-16 ozs.) (such as
Quajillo, Pasilla and Pinto-Wild mushroom Ragout Chipotle
Red Chili Onion Rings
1 cup Paprika
Procedure
for Cowboy Steaks and Ragout:
Combine the kosher salt, dried chiles, paprika and sugar
in large bowl; mix thoroughly. Dredge steaks in mixture,
coating evenly. Let marinate in refrigerator for 12 hours
or overnight. Prepare medium-hot fire in grill with charcoal
briquettes. Grill steaks to desired doneness, about 5
to 7 minutes per side for medium rare.
Pinto-Wild
Mushroom Ragout Ingredients:
1-2 cups Pinto Beans (soaked overnight and drained)
1-2 cups Assorted Fresh Wild Mushrooms (cleaned and sliced)
1 qt . Ham Hock Broth or Water
1 cup Fresh Corn (kernels) (about 1 small can)
TT Salt and Ground Black Pepper
2 cups Dry Red Wine
1 tbls. Butter (clarified) or Vegetable Oil
1-2 cups Veal Demi-Glaze
1 tspn. Chipotle Puree
2 tbls. Shallots (minced)
1 tspn. Fresh Sage (chopped)
2 Garlic Cloves (minced)
1 medium ripe tomato, blanched, peeled, seeded and diced
Procedure
for Pinto-Wild Mushroom Ragout:
Place beans in saucepan with broth or water. Bring to
boil, reduce heat to a simmer and cook for 45 to 60 minutes
or until tender, checking every 20 minutes or so. Add
more liquid as needed to keep beans covered. When beans
arc tender, season with salt and pepper and set aside.
Heat clarified butter in large skillet over medium heat
until lightly smoking. Add shallots, garlic, wild mushrooms
and corn; cook for 1 minute. Deglaze pan with red wine,
scraping pan with spatula to dissolve any solidified juices,
reduce liquid by three-quarters over high heat. Add Veal
Demi-Glaze, chipotle puree, sage, tomato and cooked, drained
beans. Reduce liquid by one-third. Whisk in 1 T of butter
and season with salt.
Red
Chile Onion Rings Ingredients:
Canola Oil (for frying)
1/2 cup Pure Chili Powder
3 Onions (cut in very thin rings)
2 tbls. Ground Cumin Seeds
Milk (for soaking)
TT Salt
1 cup All Purpose Flour
TT Cayenne Powder
1 cup Paprika
Procedure
for Red Chile Onion Rings:
Pour enough canola oil in large frying pan to come 3-4
inches up side. Heat oil to 350 degrees or until lightly
smoking. Place onions in a large bowl and cover with milk,
let soak for 20 minutes Combine flour, paprika, chili
powder and cumin in medium bowl; mix thoroughly. Shake
excess milk off onions and toss in flour mixture until
well coated. Fry in hot canola oil until golden. Dram
rings on paper towels and season with salt and cayenne
to taste.
Serve:
Serve Cowboy Steaks with Pinto-Wild Mushroom Ragout and
Red Chile Onion Rings
Other
Great Related Links:
Student
Chef Renetta Walker Bio