Poblano Scalloped Potoatoes:
- 4 lb. whole Yukon gold potatoes(peeled kept in cold water)
- 1 lb. Poblano Peppers
- .5 cup Yellow Onion (med dice, sautéed in .5 Tbsp of canola oil)
- 3Tbsp. Kosher salt and black pepper mixed
- .5 cup Grated cheddar cheese
- 1.5 cup Grated parmesan cheese
- .5 cup Sour cream
- .5 cup Heavy cream
On an outdoor grill take the Poblano peppers and grill until you have charred peppers throughout. Place the peppers in a med to large salad bowl cover with plastic wrap and let sit for 5 minutes to steam. Remove plastic wrap and allow time to cool. Place the roasted peppers on a cutting board.
Using the back side of a knife hold the stem of the pepper and gently scrape off the char on the pepper without damaging the pepper skin. Remove the seeds from inside of the pepper and then cut the pepper med dice.
Slice the potato ¼” thick and lightly blanch on boiling water(3-4 minutes) remove from boiling water, strain and run over cold water until cooled throughout. Set aside and reserve for later use. Place the sour cream and heavy cream in a mixing bowl and using a whisk mix until evenly mixed. Set aside and reserve for later. Take both cheeses and mix evenly. Set aside and reserve for later.
- Cooked and sliced potatoes
- Sour/Heavy cream mix
- Salt and Pepper mix
- Diced Poblano peppers and diced onions
- Cheese mix
Using a casserole dish that is oven safe. Using pan spray evenly coat the bottom and sides of the dish in which you will be using to cook.
Then you will need to add the ingredients making even layers in this order. Continue doing this until your cooking dish is ¾ full or until you have used all the ingredients making sure to save some of the cheese mix to end the top layer. Preset your oven to 350 degrees F.
Once you have assembled the dish cover with aluminum foil and bake for 1 hour or until the cheese becomes golden brown and starts to bubble. Cut into desired size and serve.
For best results, make sure the steaks are no thicker than 1 1/2 inches. Steaks that are best for grilling have thin streaks of fat running through them. Ask the butcher for a cut with good marbling this soft internal fat that partially melts during cooking and keeps the steak from drying out.
Start a hot grill fire. If using a gas grill, turn the gas as hot as it will go. If using charcoal, let the charcoal heat up until it is coated with ash, then spread it out so you have an evenly hot bed of coals. Season the steaks on both sides with kosher salt and fresh cracked black pepper; Let the seasoned raw steaks rest for a few minutes.
Place the steaks on the hot grill. The grill should be hot enough for you to hear a sizzle when the steaks touch the grill grate. Cook for 3 to 5 minutes per side. To create attractive cross-hatched grill marks, give the steaks a quarter-turn halfway through cooking on each side. For best results, move the steaks to other parts of the grill if flame-ups occur. To determine doneness we recommend using a meat thermometer and follow this meat temperature guide
90-100 degrees f for Rare
100-110 degrees f for Med Rare
110-120 degrees f for Medium
120-130 degrees f for Medium Well
130-140 degrees f for Well Done
140 and up for Very Well Done