Page 16 - Piedmont_Spring_2022

naturallyGood

PorTerhouSe wiTh SuMMer au PoiVre Sauce

2–4 servings oil grate with vegetable oil. standing it on its side with
inGredienTS Coarsely chop 2 tablespoons tongs to render and brown fat
2 tablespoons drained pickled peppercorns, then coarsely around edges), 6–8 minutes.
green peppercorns, plus more chop basil and mint right on 3 Move steak over indirect
for serving top of peppercorns. Transfer heat (still positioning PhotograPh by alex lau; food styling by
½ cup (packed) basil leaves to a small bowl and mix in olive tenderloin side away from susie theodorou; ProP styling by aneta florCzyk
½ cup (packed) mint leaves oil; season with salt. Coarsely the heat) and grill, turning
½ cup extra-virgin olive oil chop a few more peppercorns every 1–2 minutes and
Kosher salt and set aside for serving. moving closer to or farther
1 2-pound porterhouse steak 2 Season steak generously with away from heat as needed
(about 2” thick), preferably salt. Grill over direct heat, to build even color, until an
prime or as well-marbled as you keeping tenderloin (the smaller instant-read thermometer 4 Transfer to a cutting board
can find side) away from the most inserted into the thickest part and cut meat away from each
intense heat and turning steak of steak registers 120° for side of the bone, then slice
direcTionS about every minute or so to medium-rare, 10–12 minutes. crosswise. Serve topped
1 Prepare a grill for high indirect control flare-ups and ensure Transfer to a wire rack set with sauce and reserved
heat (for a gas grill, leave even browning, until deeply over a rimmed baking sheet peppercorns.
one or two burners off); browned on all sides (including and let rest 15–30 minutes. sourCe: bon aPPétit

Beef, Zucchini and SPinach enchiladaS

inGredienTS direcTionS until melted and
1 tablespoon olive oil 1 Preheat oven to 350 degrees combined.
1 small onion, diced and grease a 9x13 glass 1 Wipe the pan
1 pound lean ground beef baking dish with vegetable clean with a paper
1 large zucchini, diced oil or cooking spray. towel then add the Photo Courtesy of gasstovegirl.blogsPot.Com
2 cups baby spinach, finely 1 In a large, heavy-bottomed garlic and sauté
chopped sauté pan with high sides, for 1 minute over
2 tablespoons chili powder heat olive oil over medium medium-low heat,
2 teaspoons cumin heat. Add the onion and stirring constantly.
4 ounces low fat cream cheese, sauté 2 minutes until Add the chipotle side down in the baking
softened translucent. chilis in adobo and stir dish. Repeat with remaining
2 tablespoons sour cream 1 Add the ground beef and just until fragrant. Add the tortillas. Pour the rest of
1 tablespoon chopped cilantro cook until brown and tomato sauce, chicken broth, the sauce over the top,
2 scallions, sliced thinly (white crumbled, about 5 to 7 remaining 1 tablespoon spreading evenly. Sprinkle
and light green parts only) minutes. Stir in the zucchini chili powder and remaining the remaining cup of cheese
2 cloves garlic, minced and cook another 3 minutes 1 teaspoon cumin. Cook, on top. Bake for 25 minutes
2 teaspoons up to 1 tablespoon or so until just starting to stirring occasionally for 5 until the cheese is melted,
chipotle chilis in adobo sauce, brown; toss in the spinach to 7 minutes until slightly the sauce is bubbling and
depending on your desired and cook until wilted. thickened. Remove from the the edges are just starting to
spice level Season with 1 tablespoon heat. brown.
1 14.5 ounce can tomato sauce chili powder and 1 teaspoon 1 Spread 1/2 cup of the 1 Remove from the oven and
¾ cup chicken broth cumin. enchilada sauce on the allow to sit for 5 minutes.
salt and pepper to taste 1 Remove beef mixture from bottom of the pan. Prepare Sprinkle over extra cilantro
6 whole wheat flour tortillas, the pan into a large bowl, the enchiladas by spooning and serve immediately with
taco size straining out any excess a couple of heaping generous dollops of sour
1 ½ cup grated pepper jack water or fat. Immediately tablespoons of the filling into cream on top.
cheese, divided add the cream cheese, sour each tortilla. Wrap tightly,
extra cilantro and sour cream for cream, cilantro and 1/2 cup being sure to keep most of sourCe: gas stove girl
garnish grated pepper jack and stir the filling inside. Place seam-