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