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Taste of the West
Keeping Company
No guest will leave without at least a taste of these few tried-and-true recipes.
by Cathy Orr
Adobo Beef Tacos with Pickled Red Onions
 Ingredients:
2 beef shoulder top blade (flat iron) steaks (about 8 ounces each)
8 small corn tortillas (6- to 7-inch diameter), warmed
1 cup crumbled queso fresco
Chopped fresh cilantro
Pickled Red Onions:
1 cup thinly sliced red onion
1/3 cup white wine vinegar
1 teaspoon salt
2 tablespoons honey
Seasoning:
1 tablespoon smoked paprika
2 teaspoons adobo seasoning
1 teaspoon ground chipotle chile pepper
Combine Pickled Red Onions ingredients in medium bowl; stir well. Cover and refrigerate while preparing beef. Combine seasoning ingredients in small bowl; press evenly onto beefsteaks. Cover and refrigerate 15 minutes to 2 hours. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes for medium rare to medium doneness, turning once. Remove from grill; let stand 5 minutes. Meanwhile drain pickled onions well. Carve steaks into thin strips. Top tortillas evenly with steak, queso fresco and pickled onions. Sprinkle with cilantro, as desired. Yield: 8 servings
Per serving: 212 calories; 16 gm. protein; 17 gm. carbohydrate; 9 gm. fat (4 gm. saturated fat; 3 gm. monounsaturated fat); 45 mg. cholesterol; 406 mg. sodium; 2 gm. fiber
Prime Rib Roast
9 pound standing prime rib roast (about 7 ribs)
Butcher instructions for preparing roast:
- Remove feather bones, and trim excess fat, reserving _ inch strips of fat.
- With rib-side down, cover meat with thick-sliced, ranch-style bacon.
- Score pieces of beef fat by running it several times through tenderizer.
- Cover bacon with scored fat, and secure onto prime rib with butcher’s string.
Allow meat to stand at room temp for about 1 hour before cooking. Rub with salt and pepper. Place meat on rack in 14-inch deep Dutch oven, rib side down, fat side up. Insert meat thermometer. Hang on next to lowest hook over medium fire, and roast for 30 minutes until juices begin to sizzle and steam. Lower the temperature by raising to the middle hook, and slow roast to desired degree of doneness—125oF. For rare. Remove roast from oven. Place on tray and allow to stand 10 minutes before slicing.
Smoky Cilantro Pesto Beef Crostini
 Ingredients:
2 beef shoulder center (ranch) steaks, cut 1 inch thick (about 8 ounces each)
24 slices baguette bread, cut diagonally ½ inch thick
¼ cup grated Cotija cheese
¼ cup chopped fresh cilantro
Smoky Cilantro Pesto:
3 cups loosely packed fresh cilantro leaves
¼ cup pine buts, lightly toasted
2 small chipotle peppers in adobo sauce
2 cloves garlic
1 tablespoon fresh lime juice
¼ teaspoon ground black pepper
½ cup grated Cotija cheese
½ cup olive oil
Prepare Smoky Cilantro Pesto. Place cilantro, pine nuts, chipotle peppers, garlic, lime juice and black pepper in food processor container. Cover; process until finely chopped. Add cheese; pulse on and off until just combined. With motor running, slowly add oil
through opening in cover, processing until smooth. Spread ¼ cup pesto evenly onto beefsteaks. Place steaks in glass dish. Cover and marinate in refrigerator 15 minutes to 2 hours. Cover and refrigerate remaining pesto. Place steaks on grid over medium, ash-covered coals. Arrange 12 bread slices around steaks. Grill steaks, covered, 11 to 14 minutes for medium rare to medium doneness, turning occasionally. Grill bread slices 2 to 3 minutes or until lightly toasted, turning once. Remove bread slices from grill. Repeat with remaining 12 bread slices. Spread 2 teaspoons remaining pesto on each toasted bread slice. Carve steaks into thin slices. Place beef slices evenly over bread slices. Top evenly with ¼ cup cheese and chopped cilantro. Serve immediately. Yield: 24 appetizers
Per servings: 148 calories; 6 gm. protein; 11 gm. carbohydrate; 9 gm. fat (2 gm. saturated fat; 5 gm. monounsaturated fat); 13 mg. cholesterol; 136 mg. sodium; 1 gm. fiber
Marinated Cucumbers
2 tablespoons sugar
½ cup rice vinegar
1 cup diced seedless cucumber
Whisk together sugar and vinegar in medium bowl until sugar is dissolved. Stir in cucumbers; place mixture in food-safe plastic bag. Close bag securely and marinate in refrigerator 1 hour. Drain cucumbers in large colander; discard marinade. Yield: 1 cup
Per serving: 169 calories; 1 gm. protein; 44 gm. carbohydrate; 0 gm. fat; 0 mg. cholesterol; 8.1 mg. sodium; 0.5 g. fiber
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