willpower changed my mind

In the two weeks since I've been doing this vegetarian thing, I've never once wanted to cheat. I mean, when I was offered a mini pastrami sandwich at a shoot on Friday, I nearly forgot and accepted, but I pulled my hand back just in time. I mean, it was pastrami - I had to run clear to the other end of the room to say no.

However, when I was browning these steaks for Bisteces Rancheros for Matty's dinner tonight, it took everything I had to refrain. Use the drippings to make the tomato sauce, and add that cumin, and my willpower survived the greatest test it may have ever had.

This should have been a Sunday Suppers event, but we had folks over for the Broncos-Patriots game last night and were just a a little lazy and anti-social tonight. Unfortunately (or fortunately), that means we have tons of leftovers of that and the Tex-Mex Rice I made as a side for him, and a main for myself.

The rice was just okay. I almost preferred it as a rice salad with the cooled-down rice and the individual ingredients before the extra cooking time melted all the cheese and made it very risotto-like. Not that there's anything wrong with risotto, but I felt all those bright Tex-Mex flavors went away. I guess I better learn to like it, though - plenty of leftovers there. Hmm...maybe Tex-Mex arancini is in our future.

Bisteces Rancheros
adapted from Molly Stevens' All About Braising

2 medium poblano peppers
2 lbs. boneless chuck or shoulder steaks, cut into 8 or 10 individual 1/2-inch thick steaks
salt and pepper
4 T. olive oil
1 large onion, thinly sliced
2 large garlic cloves, minced
1 T. ground cumin
2 t. ground coriander
one 28-oz. can whole peeled tomatoes
1 lb. small red potatoes, sliced into 1/8-inch thick rounds
2 T. red wine vinegar

1. Preheat the oven to 325 degrees.

2. Set the poblano peppers directly on a gas burner and turn the flame to high. Roast, turning with tongs as each side chars, until all sides are blistered and charred. (If you don't have a gas burner, roast the peppers on a hot grill or under the broiler). Transfer the peppers to a medium bowl, cover with plastic wrap, and set aside until cool enough to handle.

3. When the peppers are cool, slip off the charred skin with your fingers. Slice the peeled peppers open, cut away the stems and remove all the seeds. Cut the 1/4-inch-wide strips and set aside.

4. Season the steaks all over with salt and pepper. Heat 3 T. of the oil in a 12-inch cast-iron skillet over medium-high heat until it shimmers. Add half the steaks and cook, turning once with tongs, until they develop a ruddy brown exterior. Transfer the steaks to a large plate and brown the second batch.

5. In the same skillet, add the onions and garlic and saute until limp and beginning to brown in spots. Add the cumin and coriander, and cook for another minute. Add the tomatoes, smashing them against the side of the pan. Season with salt and pepper, stir and simmer the juices to thicken them a bit, about 4 minutes. Taste for salt and pepper, and remove from the heat.

6. Move the sauce to one half of the pan. On the "empty" side, layer half the beef, half the potatoes and half the pepper strips. Move the sauce over to cover that side, and on the other "empty" side, repeat the layers. Evenly spread the sauce over all. Cover the pan tightly with heavy-duty foil and slide it into the middle oven rack. Braise until the steaks and potatoes are fork-tender, but not falling apart, about 1 hour.

7. After an hour, remove the foil and braise until the tomato sauce is brown and crusty around the edges, another 20 to 25 minutes.


Cheesy Tex-Mex Rice
adapted from The Kitchn

2 c. brown rice
4 c. water
6 oz. shredded cheddar cheese
1 green pepper, diced small
one 16-oz can diced tomatoes
1 c. frozen corn
one 4.25-oz can minched black olives
1-3 teaspoons chili powder, to taste
1-3 teaspoons salt, to taste

1. Bring 4 c. water to boil in a large nonstick pot. Lower the heat to a simmer, add the rice and cover. Cook until tender and the water is absorbed. When the rice is done, spread it out on a large baking sheet to cool to room temperature.

2. Combine the remaining ingredients in the pot. When the rice is cool, add it and stir until everything is thoroughly combined. Cook for 30-40 minutes, stirring only every five minutes. The cheese will melt and start to form a burnt-looking crust on the bottom of the pan. Every time you stir, scrape up this crust and mix it back into the rice.

3. Let the rice cool a little before serving.