By: Michael Selser
Ancho Rub Ingredients:
2 each Ancho chili pepper – ground or buy it ground already
2 T. Kosher Salt
2 T. Black pepper – ground
¼ cup olive oil
Tip: Season Early! You should season you meat about 15-20 minutes before you’re ready to grill them. This gives the flavors a chance to dissolve into the steak. And make sure your grill is HOT.
Smoked Bacon Potato Croquette Ingredients:
3 each Idaho potato
1 cup whole milk
¼ cup butter
½ cup scallions – chopped
3 pieces smoked bacon – cooked and chopped
1 each egg
3 cups flour
3 cups panko bread crumbs
4 each egg – beaten
To Make Croquette
1. Start by boiling potatoes until just cooked, drain.
2. Mash with milk and butter, salt and pepper. Let cool.
3. Mix together mashed potato, scallions, egg and bacon and re-season.
4. Scoop mixture with a spoon into small round cakes, place on tray and freeze.
5. Bread the frozen croquettes, by dipping in flour first, then beaten egg, and finally into the panko bread crumbs.
6. Fry in oil that is 325 until golden brown
Red Wine Sauce Ingredients:
1 quart Veal Stock
3 cups red wine
1 each onion
3 ribs celery
1 each carrot
½ bunch fresh parsley
½ bunch fresh thyme
2 T. whole peppercorns
1 T. butter
Directions:
1. Cook onions, carrots, celery in deep stock pot until carmelized.
2. Add red wine and veal stock.
3. Reduce by half.
4. Strain, finish with butter.
