Fireman Bobs Peppers And Garlic In A Skirt Recipes

Steps:

• Begin by drizzling the oil over the onions, jalapeno peppers, and garlic, then roast for 40 minutes. Set aside and allow to cool.
• Combine tomatoes, cilantro, cumin, cayenne, salt and allow to sit for 30 minutes. Then add the cooled onions, jalapenos, and garlic. Stir till mixed completely.
• Place in a food processor and blend till desired constancy.
• Place entire mixture in a large pan and bring to a boil for 3 minutes, then simmer for an additional 45 minutes.
• Just before serving, Stir in the Lime Juice and Lime zest.
• Enjoy this Salsa Cold. Serving with your favorite chips or crusty bread...
• ENJOY !!!

Steps:

• 1. With a paper towel, wipe the Roast dry and place on wire rack in a deep roasting pan. Heat oil in a skillet, add garlic. Saute 2 minutes, pressing juice from garlic into oil, after, discard garlic. Mix in bread crumbs, parsley, salt, pepper, rosemary, thyme, and red pepper flakes. Combine all together and press mixture onto roast, coating well.
• 2. Roast at 205 degrees F. until meat thermometer registers 140 degrees for rare, ( 18 to 20 minutes per pound ). 160 degrees for medium ( 20 to 22 minutes per pound ). or 170 degrees for well done ( 22 to 24 minutes per pound ).
• 3. Remove Roast from oven. Allow Roast to stand 15 to 20 minutes before carving Garnish with parsley. ENJOY!

Steps:

• To prepare the steak, using paper towels, pat the steak dry and place in a large bowl; slather the garlic paste and olive oil all over the meat, turning to coat. Add the onions. Cover and refrigerate for at least 30 minutes or up to overnight.
• To make the romesco sauce, grind the peanuts in a food processor. Add the roasted peppers, tomato puree, garlic, bread, and paprika. Process into a paste. Add the vinegar and pulse to blend. With the motor running, gradually pour the oil through the feed tube in a steady stream until the mixture thickens like mayonnaise. Taste and adjust for seasoning with salt and pepper and then transfer to a serving bowl.
• When ready to grill the steak, scrape any excess garlic off the beef and discard. If using a charcoal grill, prepare the fire using about 6 pounds of charcoal and burn until the coals are completely covered with a thin coating of light gray ash, 20 to 30 minutes. Spread the coals evenly over the grill bottom, position the grill rack above the coals, and heat until medium-hot (when you can hold your hand 5 inches above the grill surface for no longer than 3 or 4 seconds). If using a gas grill, turn all the burners to High, close the lid, and heat until about 500 degrees F, 10 to 15 minutes. If using a grill pan, heat the pan over medium-high heat.
• Cut the steak into one or more pieces if it is very large. Grill the meat and onions over direct heat until char lines appear, the meat is done to taste, and the onions are tender and charred, 3 to 5 minutes per side. (A vegetable basket will help keep the onions from falling through the grates if you're cooking over a gas or charcoal grill.) Let the steak rest for 5 minutes before slicing it across the grain. Serve the steak and onions with the romesco sauce on the side.
• Cook's Note: To prepare the garlic paste, place the unpeeled garlic on a cutting board, broad-side down, set the flat side of a chef's knife on top, and give the knife a quick whack with the palm of your hand to crush each clove. Remove the papery skin and trim away the tough basal plane at the end of the clove. Halve the garlic and remove any of the green shoot, if present, as it is bitter. Coarsely chop the garlic, then sprinkle it with a pinch of coarse salt. (The salt acts as an abrasive and helps grind the garlic.) Using the side of the knife like an artist's palette knife, press firmly on the cutting board and crush the garlic a little at a time. Repeat until the garlic is a fine paste.

Steps:

• In a blender or food processor, combine basil, scallions, lemon thyme, garlic, peperoncini, salt and lemon zest and juice. Pour olive oil over mixture; blend until it turns to paste.
• Using paper towels, pat steak dry and place in a large bowl; slather paste mixture all over meat. Cover and refrigerate at least 30 minutes or overnight.
• Light the grill or heat the broiler with the rack as close to the heat source as possible. Use a paper towel to pat steak dry. (You can leave some of the paste, but for the best sear, the meat should be dry when it hits the grill.) Grill meat over direct heat until char lines appear, and meat is done to taste, 3 to 5 minutes per side, or broil until charred, 2 to 5 minutes per side. Let rest for 5 minutes before slicing against the grain and serving, garnished with herbs and scallions.

Steps:

• Light a grill or preheat a cast-iron grill pan over low heat for about 10 minutes. In a small skillet, toast the cumin seeds over moderately high heat until lightly browned and fragrant, about 30 seconds.
• Transfer to a mortar to cool; then, using a pestle, coarsely grind. Add the black pepper and garlic and pound to a paste. (Alternatively, using a chef's knife, chop the cumin seeds as fine as you can and put them in a small bowl along with the black pepper. Mince the garlic and add it to the spices.)
• Stir in the olive oil. Rub the cumin oil on the skirt steak and marinate for at least 10 minutes or refrigerate overnight.
• Roast the poblano chiles directly on the grill or over a gas flame, turning often, until blistered all over; do not overcook or the flesh will burn.
• Transfer the chiles to a paper bag and let steam for about 5 minutes.
• Using a small knife, remove the skin, stems, and seeds. Cut the chiles into thin strips.
• In a small bowl, mix the chiles and sour cream. Season with salt.
• Season the skirt steak with salt and grill over a very hot fire or in the grill pan over high heat for about 2 1/2 minutes per side for medium-rare.
• Transfer to a carving board to rest for about 5 minutes. Using a very sharp knife, thinly slice the steak lengthwise against the grain.
• Warm the tortillas on the grill for a few seconds until pliable.
• Place the sour cream, onion, tomatoes, and avocado in bowls. Serve alongside the steak and tortillas and let each person assemble his own fajita.