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Seared and Smoked Chili-Rubbed Rib-Eyes with Poblano Hash Browns (Emeril Lagasse) Recipe

Seared and Smoked Chili-Rubbed Rib-Eyes with Poblano Hash Browns (Emeril Lagasse) Recipe

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Seared and Smoked Chili-Rubbed Rib-Eyes with Poblano Hash Browns (Emeril Lagasse)

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Ingredients:

Serving

4 dry-aged rib-eye steaks , (about 20 to 22-oz each)
6 tsp essence, divided , recipe follows
2 tsp salt, divided
1 tbsp chipotle chili pepper powder, divided
2 tbsp olive oil
1 recipe poblano hash browns, recipe follows
special equipment: mesquite wood flakes
1 cup chopped chorizo sausage
3/4 cup chopped yellow onions
1 1/2 cups chopped poblano pepper
2 tsp minced garlic
2 tbsp unsalted butter
3 lb baking potatoes , such as russets, peeled and cut into 1/2-inch cubes , and parboiled
1 tbsp freshly chopped sage leaves
1 tsp essence
3/4 tsp salt
1/4 tsp freshly ground black pepper
1 tbsp freshly chopped cilantro leaves

Directions:

Season the steaks on both sides with the Essence, salt and the chipotle chili pepper powder and let sit for 20 minutes. After 20 minutes, set a large, 12-inch saute pan over medium-high heat. Add the oil to the pan and once hot, place the steaks in the pan. Sear the steaks for 4 minutes per side and remove to a platter.
Prepare a stovetop smoker according to manufacturer's directions with 2 tablespoons of mesquite wood flakes and heat, partially covered, over medium-high heat. When the smoker begins to smoke, place the steaks on the rack inside the smoker and close the lid completely. Smoke the steaks for 8 to 10 minutes. Remove and let rest briefly, then slice and serve with the Poblano Hash Browns.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
Poblano Hash Browns:
Set a 12-inch saute pan over medium heat and add the chorizo. Cook the chorizo, slowly rendering the fat, and stirring occasionally until the meat is crispy, about 8 minutes. Remove the chorizo from the pan using a slotted spoon, and add the onions and poblano peppers to the pan and saute, stirring occasionally until softened, about 3 to 4 minutes. Add the garlic to the pan and saute for 30 seconds. Add the butter, the potatoes, sage, Essence, salt and pepper. Continue to cook the hash, stirring occasionally until the potatoes are warmed through, about 3 to 4 minutes. Garnish with the cilantro and serve while hot.
Yield: 4 servings

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	933.03 Kcal (3906 kJ)
Calories from fat	461.26 Kcal
		% Daily Value*
Total Fat	51.25g	79%
Cholesterol	122.91mg	41%
Sodium	1911.15mg	80%
Potassium	671.28mg	14%
Total Carbs	77.87g	26%
Sugars	3.65g	15%
Dietary Fiber	11.69g	47%
Protein	41.69g	83%
Vitamin C	76.1mg	127%
Vitamin A	0.1mg	2%
Iron	3.3mg	19%
Calcium	160.2mg	16%

Amount Per 100 g
Calories	134.65 Kcal (564 kJ)
Calories from fat	66.57 Kcal
		% Daily Value*
Total Fat	7.4g	79%
Cholesterol	17.74mg	41%
Sodium	275.81mg	80%
Potassium	96.88mg	14%
Total Carbs	11.24g	26%
Sugars	0.53g	15%
Dietary Fiber	1.69g	47%
Protein	6.02g	83%
Vitamin C	11mg	127%
Iron	0.5mg	19%
Calcium	23.1mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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