Grilled Beef With Porcini And Chile Morita Recipes

GRILLED PORCINI MUSHROOM AND GOAT CHEESE CROSTINI

Steps:

• Heat grill to medium hot. Scrape dirt from stem ends, and clean mushrooms with a mushroom brush or paper towel. Cut lengthwise into 1/2-inch-thick slices, keeping mushroom cap and stem attached as much as possible.
• Place mushrooms in a large bowl. Drizzle with 1/4 cup olive oil, season with salt and pepper, and toss gently to combine. Immediately arrange mushrooms on grill. If working in batches, add oil and seasonings just before grilling. Grill until golden outside and soft and creamy inside, about 3 minutes per side. Set mushrooms aside. Arrange bread and cheese on grill. Grill until bread is well toasted and cheese is hot and creamy in the center, about 3 minutes per side. Brush bread with olive oil.
• Arrange grilled mushrooms, bread, and cheese on serving dishes. For each serving, spread cheese on the bread, top with a mushroom, and drizzle with olive oil. Serve watercress on the side.

GRILLED SIRLOIN WITH PORCINI PASTE

Steps:

• Grind porcini mushrooms to a powder in a coffee grinder or a blender. Transfer to a bowl and add all other ingredients. Stir until fully combined and mixture is a paste.
• Brush the steaks on both sides with the porcini paste. Cover and refrigerate for at least 30 minutes.
• Prepare a medium-hot fire in your grill. Grill the steaks, covered, for 3 to 4 minutes on each side for medium-rare.

GRILLED BEEF TACOS WITH PORCINI AND MORITA CHILI PEPPER

Steps:

• 1 If necessary, trim fat from the skirt steak so that no more than one-quarter of the meat is covered with a thin layer of fat
• 2 Pound the meat to a thickness of about 1/3 inch
• 3 Combine the dried porcini mushrooms, the 1/2 dried morita chili pepper and the smoked salt to taste in a dedicated spice grinder; pulse until finely ground
• 4 Rub the mixture all over the meat; let it rest while you preheat the grill pan and prep the corn and mushrooms
• 5 Heat a large, dry grill pan over high heat
• 6 Strip the kernels from the ears of corn to yield at least 1 1/2 cups
• 7 Heat a tablespoon or two of oil in a small skillet over medium heat
• 8 Add the mixed mushrooms and cook, stirring occasionally, for 5 to 8 minutes, until softened
• 9 Season with salt and pepper to taste; reduce the heat to the lowest setting
• 10 Make a small wad of paper towel and dip it into some oil; grip it with tongs and use it to grease the grill pan
• 11 Place the meat on (or in) the grill pan; cook for about 2 minutes, then turn it and cook for 2 minutes on the second side until nicely browned and medium-rare (cook longer for the desired degree of doneness, but be careful not to make the meat too tough)
• 12 Transfer to a cutting board and let it rest; reduce the heat under the grill pan to medium
• 13 Sprinkle the corn evenly over the grill pan and cook for 1 to 2 minutes, using a spatula to move the corn around constantly so that it browns but does not burn
• 14 (A few kernels might jump out during cooking, so be careful
• 15 ) Transfer to a bowl
• 16 Turn off the heat
• 17 If desired, lay the taco shells on (or in) the grill pan to crisp them up (or follow package directions for warming them in the oven)
• 18 Cut the skirt steak against the grain into 1/2-inch-wide strips
• 19 To serve, place a bed of cilantro leaves or cabbage (that has been cut into thin slices or shredded) inside each taco shell; that will help keep the meat's juices from softening the bottom of the shell
• 20 Divide the steak evenly among the taco shells, then top with some of the warm mushroom mixture and grilled corn
• 21 Serve with your favorite salsa at the table

GRILLED BEEF WITH PORCINI AND CHILE MORITA

Steps:

• If grilling on an outdoor grill, preheat the grill.
• In a bowl, combine the porcini powder, smoked salt, and chile powder. Rub over the meat on both sides. Grill the meat over high heat, about 2 minutes per side-you want it really rare and juicy. If cooking indoors on a cast-iron griddle or ridged grill pan, cook, turning once, over very high heat, about 4 minutes total.
• Transfer the meat to a cutting board and slice against the grain into 1/4-inch strips. To serve, divide the filling equally between the crispy shells, top with garnishes and salsa, and arrange in a taco holder. Or, lean the filled shells in a row, propped upright, on a platter. Eat right away. To build your own, spoon some filling in a crispy shell, top with garnishes and salsa, and eat right away.

GRILLED BEEF TACOS WITH PORCINI AND MORITA CHILI PEPPER

Steps:

• In a spice grinder, combine dried porcini mushrooms, 1/2 the chilies and smoked salt; pulse until finely ground.
• Pound the meat to a thickness of 1/3 inch, then rub with ground spice mixture; set aside.
• Heat a grill pan over high heat.
• Cut kernels from cob (you should have about 1 1/2 cups).
• Heat oil in a small skillet over medium heat; add thawed or fresh mushrooms and cook, stirring occasionally, until softened, about 5 to 8 minutes.
• Season mushrooms with salt and pepper; reduce heat to low to keep warm.
• Lightly grease grill pan and grill meat 2 minutes on each side for medium rare (cook longer, if desired, but take care not to toughen meat).
• Transfer steak to cutting board to rest.
• Reduce heat under gill pan to medium and cook corn 1 or 2 minutes, stirring, so that corn browns but does not burn; transfer to a bowl.
• Turn off heat and warm taco shells on grill.
• Cut skirt steak, against the grain, into 1/2 inch strips.
• To assemble: place a bed of cilantro or cabbage in each taco shell; layer in steak, mushrooms, and corn.
• Serve with your favorite salsa.

GOAT CHEESE WITH CHILE MORITA & PILONCILLO SAUCE

Steps:

• Make cheese spread:.
• In a bowl with an electric mixer beat together cheeses, garlic paste, and chile morita paste or minced chipolte chiles. Transfer mixture to a small serving bowl and chill, covered, at least 4 hours or overnight.
• Make sauce:.
• In a small saucepan combine chile morita paste or minced chiles chipoltes, piloncillo, and cream and cook over low heat, stirring occasionally and breaking up sugar, until piloncillo is melted and sauce is smooth, about 20 minutes. Transfer sauce to a small serving bowl and chill, covered, for at least 4 hours or up to overnight.
• Spread cheese on grilled bread, corn chips or crackers and lightly drizzle with sauce.

GRILLED PORCINI, ITALIAN STYLE

Steps:

• Preheat charcoal or gas-fired grill to high.
• Remove stems from mushrooms. Stems may be chopped and used for another purpose. Wipe caps with damp cloth.
• Blend olive oil, oregano, garlic, salt and pepper in small bowl. Blend. Brush mushroom caps with mixture.
• Place mushrooms, stem side up, on grill and cook 2 minutes. Turn and brush with remaining oil mixture. Cook 2 minutes longer.

GRILLED PORCINI CHICKEN

Steps:

• Grind porcini to a powder in an electric coffee/spice grinder or blender. Cook garlic in oil in a 10-inch heavy skillet over moderate heat, stirring, until fragrant, about 1 minute. Add tomato paste and porcini powder and cook, stirring, 2 minutes. Tilting skillet, press paste with back of a spoon to separate from oil, then pour off oil from skillet into a small cup and reserve. Transfer paste to a plate and cool slightly, about 5 minutes.
• Prepare a gas grill for indirect-heat cooking over moderate heat.
• Pat chicken dry and remove excess fat. Working from backbone side of a half chicken, loosen skin over breast and drumstick to form a large pocket, then smear half of paste over meat. Repeat with remaining chicken half and paste. Rub reserved oil all over chicken and sprinkle with salt and pepper.
• Grill chicken, skin side up, over turned-off burner, covered, without turning, 20 minutes. Turn chicken over and grill, covered, until skin is crisp and meat is cooked through, 5 to 10 minutes more.

GRILLED RIBEYES WITH HATCH CHILE BUTTER

Steps:

• Cut peppers lengthwise in half. Remove stems and seeds; flatten slightly. Grill chiles, skin side down, until skins blister, about 3 minutes. Immediately place peppers in a small bowl; let stand, covered, 20 minutes., Peel off and discard charred skin. Place grilled peppers, cilantro, butter, garlic, oregano, lime juice, 1/4 teaspoon salt and 1/4 teaspoon pepper in a food processor; pulse until just combined. Refrigerate until firm., Brush steaks with oil and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill, covered, over medium-high heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), about 4 minutes on each side. Let stand 5 minutes. Cut into thin slices., Meanwhile, in a small saucepan, melt half the chile butter. Drizzle over steaks. Serve remaining butter with steaks. Sprinkle with coarse sea salt. If desired, garnish with jalapeno slices and additional oregano.