Thursday, 9 September 2010

Caveman T-Bones with Hellfire Hot Sauce and Grilled Mashed Potatoes with Cheese

Vegetarians avert your eyes!
This is primal stuff here, hunks of meat thrown right on the fire until charred perfection. Lovingly topped with peppers and garlic sautéed over the same fire. And, why not?, mashed potatoes licked by the same flames.
I say eat it with your bare hands. You know, once they have cooled a bit. Unleash the caveman within.

Grilled Mashed Potatoes with Cheese
adapted from Steve Raichlen's Planet Barbecue (an awesome book that my friends forced me to buy - thanks guys!)

1½ lbs Yukon Gold potatoes
1½ Tbsp butter
1 medium red onion, finely chopped
½ tsp ground cumin
Freshly ground black pepper
Kosher salt
¼ cup finely grated pecorino Romano
¼ cup finely grated Cheddar cheese

Boil spuds until fork tender, feed through a ricer into a bowl. Meanwhile, fry onions and cumin in the butter until soft. Remove from heat. Mix in potatoes and add cheese. Season to taste. Mix thoroughly and let chill for an hour in the fridge. Then form on 4 flat skewers and char on the grill. Goes great with steak.

Ultimate Grilling:
Caveman T-Bones With Hellfire Hot Sauce
Planet Barbecue, online recipe from The Barbecue Bible Website
Click here for a demonstration by the master
Steve Raichlen

Serves 4
How: Direct grilling

For the steaks:
4 T-bone steaks (10 to 12 ounces each), cut about 1 inch thick
Coarse salt (kosher or sea) and cracked black pepper

For the hellfire hot sauce:
1/2 cup extra-virgin olive oil
6 jalapeño peppers, thinly sliced crosswise
6 cloves garlic, thinly sliced
1/2 cup fresh cilantro leaves, coarsely chopped (or parsley)
I made this much for 2 steaks. We like our sauce.

1. Grill the steaks: Build a charcoal fire and rake the coals into an even layer. When the coals glow orange, fan them with a newspaper or hair dryer to blow off any loose ash.

2. Generously, and I mean generously, season the steaks on both sides with salt and cracked pepper. Place the steaks directly on the embers about 2 inches apart. Grill until cooked to taste, 4 to 6 minutes per side for medium-rare, turning with tongs.

3. Using tongs, lift the steaks out of the fire, shaking each to dislodge any embers. Using a basting brush, brush off any loose ash and arrange the steaks on a platter. Let the steaks rest loosely tented with aluminum foil, while you make the sauce.

4. Make the hellfire hot sauce: Heat the olive oil in a cast-iron skillet directly on the embers, on the side burner of a gas grill, or on the stove. When the oil is screaming hot, add the jalapeños, garlic, and cilantro. Cook over high heat until the sauce is aromatic and the garlic is lightly browned, about 2 minutes. Immediately pour the sauce over the steaks and serve at once.