I teased in a reply to my burger post that I would be doing NY Steak tonight. I did too! The equally fabulous side dish ends up SORT OF getting the headline though. For those who don’t know, I *love* Tex-Mex cooking. Three peppers in particular are my absolute favorites; Chipotle, Tomatillo and Hatch.
Hatch chilis are green chilis grown around the Hatch, New Mexico area. They can get as hot as Jalapenos, but typically are fairly mild. Great for when you have somebody who doesn’t like hot food, but can appreciate savory, OR you want to add some flavor to an otherwise delicate food.
Trying to tell Hatch that they’re not the chili capital is like trying to tell a Texan they didn’t invent BBQ by the way. LOL. More on the side dish in a minute. First lets take a look at that slow cooked New York Steak:
Slow smoked for almost 2 hours at 185 degrees (85 Celsius). You can see that delicious Hickory and Mesquite smoke ring in the first picture. Topped off with a little Sucklebusters 1836 seasoning rubbed in before cooking, and it’s nearly perfection.
Not an affiliate link BTW, just one of the companies I trust to do right by people and make a killer product. All their rubs and seasonings are good.
The show stealer turned out to be the baby Yukon Gold potatoes with hatch pepper seasoning though. Just something I found at Kroger. Fabulous flavor, and something I’ll try again. 🙂 Next time, I’ll try to do the Hatch seasoning myself and will hopefully have a recipe for you all.
Oh, and did I forget the Chocolate Sea Salt Caramel Mousse for dessert? 😀
Briskets, as I mentioned in last Friday’s post, are a big slab of meat. Unless you’re serving a large group, you’re going to have leftovers. We had 12 people and still had leftovers actually.
So, after you cook enough of them, you get really good at figuring out what to do with the leftovers. Brisket hash, sandwiches, omelets, and various types of Tex-Mex dishes are common alternatives to plain leftovers. Tacos are exactly what we did earlier tonight.
Tacos are a really easy option. All I had to do with the meat was trim the fat and cut it into small squares, then I warmed it up in a pan with some Hatch Chile sauce to give it even more flavor and put a little moisture back into it:
We buy our shells pre-made and the cheese and lettuce pre-shreded, so aside from washing the lettuce, prep work was a breeze. End result; some really tasty Tacos:
On the small chance anybody noticed and is jealous of my LeCreuset cookware, the patent is apparently up on their designs. Crock Pot makes a clone that’s almost impossible to tell from the Le Creuset originals. The pot above is authentic, but most of our cookware is Crock Pot brand clones that work and clean up just as well. All for a third the cost. Although now that Le Creuset has competition, I expect their prices will start dropping a little also. Then again, Yeti still charges a fortune for their coolers…