Smitty's Steak Chili and Skillet Corn Bread

Steak Chili:

2/3 cup corn oil
2 onions, chopped
2 tablespoons minced garlic
2 shallots, minced
2 jalapeños, minced
2 tablespoons ancho chile powder
2 tablespoons New Mexico chile powder
1/4 cup dried oregano
3 tablespoons cumin
4 teaspoons salt
1/4 cup tomato paste
2 chipotle chiles (canned in adobo sauce), minced (about 1 tablespoon)
3 (14.5 ounce) cans diced tomatoes
3 cups beef broth
4 pounds flap meat, cut into large dice (can substitute skirt or flank steak)

In a large, heavy-bottomed pot, heat the oil over medium heat until hot. Stir in the onions, garlic, shallots and jalapeños and sauté until softened, 3 to 5 minutes. Stir in the ancho and New Mexico chile powders, the oregano, cumin and salt, along with the tomato paste, chipotle chiles and tomatoes. Add the beef broth and bring to a boil, stirring occasionally.

Stir in the beef, reduce the heat to a gentle simmer and cook, partially covered, until the meat is tender and the liquid is reduced and thickened, about 2 hours. Stir occasionally, checking to make sure the heat is gentle and the chili does not burn. Taste and adjust the seasoning as desired. This makes about 10 cups (2 1/2 quarts) of chili. While the chili is cooking, make the corn bread.

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Iron Skillet Corn Bread:

2 1/2 cups (10.6 ounces) flour, plus 2/3 cup flour, divided
1 tablespoon baking powder
1/4 cup creamed corn
1/2 cup plus 1 tablespoon ricotta cheese
4 eggs
1/3 cup vegetable oil
1/2 cup plus 1 tablespoon cornmeal, plus 2/3 cup cornmeal, divided
1/2 cup plus 1 tablespoon sugar, plus 2/3 cup sugar, divided
1 teaspoon salt
1/2 cup fresh corn kernels
1/2 cup (1 stick) plus 3 tablespoons butter, melted

Heat the oven to 375 degrees F.

In a medium bowl, whisk together 2 1/2 cups flour and the baking powder.

In a large bowl, stir together the creamed corn, ricotta cheese, eggs, vegetable oil, one-half cup plus 1 tablespoon cornmeal, one-half cup plus 1 tablespoon sugar, the salt and corn kernels. Stir in the flour mixture a little at a time until incorporated.

Spoon the mixture into a 10 1/2-inch seasoned cast iron skillet or similar-sized greased baking pan.

In a medium bowl, whisk together the remaining two-thirds cup each flour, cornmeal and sugar. Stir in the melted butter until combined to form a crumbly mixture. Drizzle the crumble topping over the corn bread base.

Bake the corn bread until puffed and lightly browned on top and a cake tester or knife inserted in the center comes out clean, 30 to 45 minutes.

Serves: 12 person

Hudson River Cafe's Skirt Steak with Chimichurri Sauce

Ingredients:

For marinade:
1 cup vegetable oil
1 tablespoon paprika
1 tablespoon onion powder
1 tablespoon cumin
1 tablespoon fresh chopped garlic
4 tablespoons pureed, canned chipotle chiles

For steak:
2 pounds skirt steak
For chimichurri sauce:
3 cloves garlic, chopped
1 small onion, chopped
3/4 cup olive oil
Juice of 2 lemons
1 teaspoon chopped fresh parsley, no stems
1 teaspoon chopped fresh cilantro, no stems
Pinch of red pepper flakes
Salt and pepper to taste

Procedure:
Combine all marinade ingredients in large shallow bowl. Place meat in marinade for 15 minutes. Prepare sauce by combining all ingredients in a medium bowl. Heat an oiled, well-seasoned grill over high heat until hot but not smoking. Grill steak, turning occasionally, for about 2 minutes per side for thin pieces or 4 to 6 minutes per side for thicker pieces (medium-rare). Portion onto 4 dinner plates. Drizzle with the chimichurri sauce. Serves 4.

Bahama Breeze Bahamian Grilled Steak Kabobs

Ingredients:
2 Tablespoon Olive Oil
4 Bahamian Steak Kabobs
3/4 cup Kabob Basting Sauce
Salt and Pepper To Taste
2 Servings of Your Favorite Side-dish


Preparation:
Place the kabobs on a well oiled, preheated char-grill. During the grilling process turn the kabobs over every 2 minutes and baste the  cooked sides lightly with basting sauce to develop a glaze. Grill to your desired doneness and lightly season with salt and pepper before removing from the grill. Serve with your favorite side dish and enjoy.

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Steak Marinating
8 Steak Chunks, 1 oz wt pieces
Your Favorite Teriyaki Marinade ½ Cup

Preparations:
Place all the ingredients in a bowl and toss to coat and evenly mix. Cover and place on the bottom level of your refrigerator and let marinate for at least 4 hours.

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Bahamian Steak Kabob Prep
8 Marinated Steak Chunks
1" pieces of your favorite vegetables as needed
* 2 Bamboo or Metal Skewers 12"
* If bamboo skewers are used, soak in water for one hour prior to use to avoid burning during the grilling process.

Preparation:
Skewer the marinated steak and vegetables until the skewers are full. Be sure to leave a little space between the items on the skewer to ensure even cooking.

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Kabob Basting Sauce
1/4 cup Orange Juice Fresh Squeezed
1/2 cup Pickapeppa Sauce or BBQ Sauce
1 TbspBrown Sugar
2 tsp Chopped Cilantro

Preparation:
Mix the ingredients in a small bowl until evenly combined and set aside for grilling.

(For more Bahama Breeze recipes, visits Recipes from Bahama Breeze)

Outback Steakhouse Steak Marinade

Ingredients:
1 cup Scottish Ale
2 teaspoons brown sugar
1/2 teaspoon seasoned salt
1/4 teaspoon ground black pepper
1/4 teaspoon monosodium glutamate

Procedure:
Place any cut of steak in a shallow pan (a pie plate works great).
Pour the ale over the steak and cover the pan. Place it in the
refrigerator for 1 hour to marinate. Turn the steak occasionally to
ensure both sides get soaked.

After 1 hour, remove the steak from the refrigerator. In another
shallow pan, combine the remaining ingredients. Stir the dry
ingredients until they are completely blended.

Remove the steak from ale and dip it into the dry ingredients. Turn
the steak to mix and coat it with the ingredients. Rub the mixture
generously over all sides. Leave the steak in the dish with the dry
mixture, and cover it with plastic wrap.

Place it in the refrigerator, turning occasionally, for 30 minutes.

When the 30 minutes are almost up, preheat a skillet or grill to
med high heat. Add a bit of butter and heat until it begins to
bubble. Then remove he steak from the refrigerator.

Add the steak to the hot skillet or grill and cook it to
perfection. Cook steak as desired and serve immediately. Makes
enough marinade for 1 1/2 pounds of beef.

Grilled Mexican Steak

INGREDIENTS

• 1/2 cup cumin seeds
• 5 jalapeno peppers, seeds and ribs removed, chopped
• 3 cloves garlic
• 1 tablespoon cracked black pepper
• 1/3 cup fresh lime juice
• 1 1/2 teaspoons salt
• 1 1/2 cups olive oil
• 2 bunches cilantro (leaves and stems)
• 1 (3 pound) skirt or flank steak

DIRECTIONS

1. Toast the cumin seeds in a medium saute pan over medium-low heat for 5 minutes, or until fragrant.
2. In a blender, combine the cumin seeds, jalapenos, garlic, pepper, lime juice, and salt. Pulse the blender to finely chop ingredients. Add the oil and cilantro and puree until smooth.
3. Lightly score both sides of the meat with a knife so that the marinade will penetrate. Place the meat in a large plastic bag or bowl, pour in the marinade, and coat well. Marinate in the refrigerator for 24 to 48 hours.
4. Preheat an outdoor grill for high heat and lightly oil grate.
5. Remove the meat from the marinade and discard the remaining marinade. Cook on high, 1 to 2 minutes per side, to sear the meat. Turn the heat down to low and cook for an additional 3 to 4 minutes per side, or until the it has reached the desired doneness.