Recipes : Seared and Smoked Chili-Rubbed Rib-Eyes with Poblano Hash Browns : Food Network

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Seared and Smoked Chili-Rubbed Rib-Eyes with Poblano Hash Browns
Recipe courtesy Emeril Lagasse, 2007

Ingredients
4 dry-aged rib-eye steaks, (about 20 to 22-ounces
each)
6 teaspoons Essence, divided, recipe follows
2 teaspoons salt, divided
1 tablespoon chipotle chili pepper powder, divided
2 tablespoons olive oil
1 recipe Poblano Hash Browns, recipe follows

Special equipment: Mesquite wood flakes

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.

Ingredients
Emeril's ESSENCE Creole Seasoning (also referred to as

Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou
Blast):

Directions
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.

Ingredients
Poblano Hash Browns:

Directions
1 cup chopped chorizo sausage
3/4 cup chopped yellow onions
1 1/2 cups chopped poblano pepper
2 teaspoons minced garlic

2 tablespoons unsalted butter
3 pounds baking potatoes, such as russets, peeled and cut into 1/2-inch cubes, and
parboiled
1 tablespoon freshly chopped sage leaves
1 teaspoon Essence
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon freshly chopped cilantro leaves

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