A New Trial : Interesting Spices and Roasting with a Greek Flare

I have been reading this cookbook on culinary techniques in Mexico. The first segments are completely on roasting. Poblano peppers, garlic, tomatoes... you name it. Roasting brings out sweet and smoky characteristics and almost creates an entirely new flavor profile than these ingredients being raw. I have done peppers and garlic but never realized tomatoes could be roasted also. I had a steak to cook up so I decided to do a Mediterranean flare. I created an overnight rub and made a hearty sauce to go with it.

The rub consisted of some new spices that I have been wanting to experiment with. I started with salt and pepper of course and then added marjoram, cumin, Jamaican all spice, garlic powder, and smoked paprika. Marjoram is a new one for me. Apparently it is often confused with oregano but truly does have its own uniqueness. It is indigenous to the Mediterranean... what a perfect inspiration for a Greek style sauce to go with it?! Marjoram is very earthy like oregano but a bit milder. It is part of the mint family and often compared to thyme. This spice truly shines when used to flavor meat. Cumin is a member of the parsley family. This herb creates warmth in a dish that is hard to replace. Combines well with other spices, often used in middle eastern cooking and barbecued foods. Jamaican allspice is one that I recently came across also. I visited Jamaica a few years back and the jerk chicken was truly amazing. The combination of spices was so unreal, I for once felt no need for a sauce. Interested in really spicing up your meats?? Add Jamaican allspice. Garlic powder... do I cook anything with out a garlic taste - no way jose! Smoked paprika is a very common spice used in barbecuing meats so this one was just a given for me. I spiced up both sides of the meat, threw it in a plastic bag, tossed in some red wine vinegar and called it a night.

Tonight I created the sauce and cooked the meat in a way I have watched numerous times on the food network. Lets face it, men may be pyros but most women want nothing to do with an outdoor grill. I love steak, Scott is gone a lot, so I have figured out a way to still make it good. I sear it on both sides on medium high heat in a cast iron skillet. Meanwhile, I have pre-heated the oven to 375-400 degrees. After searing, I put the skillet covered in foil in the oven for about 10 minutes depending on the thickness and how rare I want it.

For the Greek style sauce...

3 roasted tomatoes chopped

3 roasted garlic cloves minced

1/2 red onion chopped

1/4 cup dry white wine

1/2 cup feta cheese

1/4 cup marinated artichoke hearts chopped

salt and pepper to taste

chopped mint and parsley

To roast the tomato and garlic, lay on baking sheet and put in oven at 400 degrees for about 30 minutes. Check on them periodically. The garlic and tomato should be soft. When cooled, chop and get ready to include in sauce. I start by sauteing onion, adding garlic, tomato and white wine. I simmer together for a few minutes and then add the feta and artichokes. At the last minute I add the herbs. Pour over steak and serve. I pair with sauteed zucchini and rice.

Wine Pairing: Nicodemi Montepulciano d'Abruzzo

Montepulciano is an Italian grape varietal grown south of Tuscany. This varietal has characteristics of blueberry and dark cherries but also has a somewhat herby and spicy backbone that pairs well with the course listed above.

Mexico's Greatest Ingredient

About a year ago I discovered chipotle chiles in adobo sauce. Ever since, my Mexican inspired cooking has improved drastically. This canned substance is a combination of Mexico's greatest chile, the jalapeno, and adobo sauce. In a nut shell, spicy meets smoky and they are an amazing duo. The jalapenos are dried and combined in a red smoky sauce called adobo. You can find this canned good in almost all grocery stores in the Hispanic section.

This past weekend I had a group of people over and decided to make a basic party meal but in a more exciting way. Chicken burritos. Its easy to make a quick stop on the prepared dried mixes aisle, grab some taco mix and call it a day. Everyone has had that overly salted chicken taco taste so I wanted to create a new flavor for everyone. Chipotle chiles in adobo served as the base for my new concoction. I blended together some basic ingredients in the recipe that follows, but many other spices could be substituted or added. Get creative with any of the following spices generally used in Mexican food: cilantro (earthy herb with citrus backbone), cumin (brings out flavor in meats), oregano (slight licorice flavor, earthy herb), chile powder (adds an extra kick). Also, feel free to venture out and become acquainted with other members of the chile and pepper family... poblanos are milder with a smokier backbone than the jalapeno, go for habaneros if you like a lot of spice, italian peppers are extremely mild and sweet.

Chicken Burritos

Sauce

2-3 minced chipotle chiles and adobo sauce

1 tbsp honey

2 tbsp lemon juice

1 tbsp lime juice

1/4 cup olive oil

3 cloves garlic minced

4-5 chicken breasts cut into 1 inch pieces

1 red onion chopped

1 corn on the cob grilled and shave off kernels

1 red pepper chopped

1 russet potato julienned into thin slices

chopped tomato

chopped fresh herbs: green onion, cilantro

Prepare sauce and whisk together. Heat 2 tbsp oil in large skillet. Brown chicken and then add onion, bell pepper, potato, and corn. Saute for a few minutes and then add sauce. Add more or less chipotle chiles depending on spice preference. Cover and simmer for about 20 minutes. Add fresh herbs and chopped tomato in last few minutes. Serve with flour tortillas, sour cream, black beans, and spanish rice.

Wine and beer pairing: Buttery chardonnay to bring out flavor in honey and citrus, Riesling to calm spiciness, or Pale Ale beer

* Annabella Chardonnay, Windisch Riesling Kabinett, Southern Tier Phin & Matts