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It takes two! To ease the stress in the kitchen, invite your bestest over, pop open a bottle of wine or margarita and ​create this delicious meal for your family or friends and still have energy left to enjoy the day.

"Pan fried strip steak & blackened shrimp with jalapeño potatoes, sautéed peppers and onions, served with orange, chipotle tomatillo sauce"



3 Valencia oranges

1 lime


Chipotle Puree/Sauce

3 dried, chipotle chiles

1/4 cup fresh squeezed Valencia juice

Mandoline for slicing 

¾ cup thinly sliced, small sweet onion

2-3 tablespoons, green onion sliced on bias

Thinly sliced Valencia orange segments

2 small tomatillas sliced thinly or 1 medium sized, sliced thinly and half mooned.

3 tablespoons chipotle puree (from above)

3/4 cup fresh squeezed Valencia juice

3/4 teaspoon salt

1 tablespoon sugar

3/4 teaspoon minced garlic

1/3 teaspoon dried oregano

3/4 teaspoon fresh, lime zest

2 teaspoons chopped cilantro

Jalapeno Potatoes

1 1/2  tablespoons unsalted butter

1 1/2 teaspoons minced garlic

Non-stick skillet with lid

1 1/2 pounds Russet potatoes

2 tablespoons olive oil

1 jalapeno, seeded, membranes removed and diced. Leave membranes & some seeds if you like heat.

Salt & pepper


Sautéed  Vegetables

11 inch skillet

2 tablebspoons olive oil

1 large red, bell pepper

1 medium/large Spanish onion

1 tablespoon unsalted butter

Salt & pepper


Pan Seared Strip Steak

Cast iron skillet

2- 1 inch thick strip steaks

Salt & pepper

1 tbsp oil olive oil

1 tablespoon butter

4 garlic cloves, crushed

Meat thermometer 


Blackened Shrimp

1 1/2 dozen large shrimp, peeled, deveined & pat dry

½ teaspoon salt

½ teaspoon pepper

2 teaspoons chili powder

¼ teaspoon ground cumin

½ teaspoon smoked paprika 

1 1/2  tablespoons olive 

Flour & corn tortillas

Sour cream


Note:Everything can be kept warm in a 200 degree oven, while making, until ready to serve.  

Chipotle Puree/Sauce

Place the peppers in a small bowl and pour boiling hot water over the top to soften. Slice open the chipotle peppers and remove seeds and stems. Add the peppers and orange juice to a mini-food processor or a Vitamix blending cup and pulse into a paste.  


Whisk the 3/4 cup of orange juice with the salt & sugar then add 3 tablespoons of the chipotle puree, the remaining ingredients and whisk. Place the sliced onion, oranges, etc in a bowl and pour the chipotle sauce over the top.  

Jalapeno Potatoes

Melt the butter in a small bowl in the microwave, mix in the garlic and set aside. 

Peel the potatoes and slice into 3/4 inch cubes. Heat the olive oil in the non-stick pan over medium-high temperature. Add the potatoes and cook, stirring often until edges start to brown. Reduce temperature to med- low, cover, stir occasionally and cook until tender. Add the butter with garlic, diced jalapeño, season with salt & pepper & cook 1-2 minutes.  

Sautéed Vegetables

Heat the oil in the skillet over medium-high temperature. Add the bell pepper and onion and cook, stirring often until edges start to brown. Reduce temperature to medium-low, add the butter, season with salt & pepper and cook until edges start to brown.

Pan Seared Strip Steak

Steaks can be grilled too!

Bring steaks to room temperature and season all sides with salt & pepper. Heat a cast iron skillet over medium high with 1 tablespoon of olive oil. Sear the edges of the steaks first using a pair of tongs.

Lie the steaks flat and sear one side for 1 minute. Reduce the temperature to medium and flip the steaks over. Add the butter and crushed garlic cloves and start spooning butter over the steaks. Cook 1 minute and keep repeating until the steaks are cooked to preferred doneness. Medium-rare 130-135 is best. Medium 135-145. Before serving, slice the rested steak against the grain into thin strips.  

Blackened Shrimp

Spoon all of the spices onto a plate, swirl together and dredge each side of the shrimp. Heat the olive oil between medium and medium-high temperature. Add the shrimp and spread out evenly. Cook about 2 minutes then flip shrimp over and cook 1-2 more minutes until shrimp are opaque in color. Place the shrimp onto a plate until ready to use. 

Toast tortillas in a cast iron skillet, over med-high temperature.  

Arrange everything onto a large platter and serve with extra cilantro and sour cream. Serves about 4.


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