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

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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