Weekend 

Fajitas

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 and blackened shrimp with jalapeño potatoes, sautéed peppers and onions, and a orange chipotle tomatillo sauce"

Ingredients

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

Directions

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

Chipotle Puree/Sauce

Place 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 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 skillet and oil over medium-high heat.  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 to desired tenderness.  

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 over the steaks. Cook 1 minute and keep repeating until the steaks are cooked to preferred doneness. Med- rare 130-135 is best.  Medium 135-145.  Before serving, slice rested steaks, 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 with a fork and cook 1-2 more minutes, until shrimp are opaque in color. Pour shrimp onto a cool plate.  

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