Southwestern Spicy Goodness

We had a few friends around yesterday and word on the street was that they were not shy about spicy food. Well, we put that to the test with a few Bobby Flay recipes. For our friends in the UK, Bobby Flay is a well-known TV chef with a few restaurants in the US which specialize in the Mexican-influenced flavors of the Southwestern US.

That said, we made some pretty good stuff. The starter is one I've done before and it always delivers. The pork dish was a new one for me and I have to say, it's probably the best sauce I have ever produced. Dessert was simple and designed not to be too filling. Here goes...if you can handle the heat.

Starter: Spicy Tuna Tartare with a Blistered Serrano Hot Sauce


2 tablespoons Dijon mustard
1 tablespoon pureed canned chipotles
¼ cup extra virgin olive oil
1 lb. tuna, cut into 1/4" -dice
¼ cup capers, drained
¼ cup thinly sliced green onion
3 tablespoons finely chopped cilantro
Salt and freshly ground pepper
BLISTERED SERRANO HOT SAUCE
1 small red onion, peeled and coarsely chopped
10 serrano chiles, stem removed and cut in half
2 tablespoons canola oil, plus 1 cup canola oil
Salt
½ cup rice vinegar
¼ cup chopped fresh cilantro
2 tablespoons honey

TUNA TARTARE
Whisk together mustard, chipotle and oil in a medium bowl. Fold in the remaining ingredients until combined; season with salt and pepper.

BLISTERED SERRANO HOT SAUCE
Preheat oven to 400 degrees F. Combine onions and serranos in a small sauté pan, toss with 2 tablespoons of canola oil and season with salt. Roast in the oven until onions are soft and serranos are golden brown and blistered, approximately 15-20 minutes.

Transfer onions and serranos to a blender, add the vinegar, cilantro, honey and salt and blend until smooth. With the motor running, slowly add the remaining ¼ cup of oil and blend until emulsified.

Main: New Mexican Spice-Rubbed Pork Tenderloin with an Bourbon-Ancho Chile Sauce

PORK
3 tablespoons ancho chile powder
2 tablespoons light brown sugar
1 tablespoon pasilla chile powder
2 teaspoons chile de arbol powder
2 teaspoons ground cinnamon
2 teaspoons ground allspice
Kosher salt
2 tablespoons olive oil
2 lbs. pork tenderloin
Chopped fresh chives, for garnish (optional)
BOURBON-ANCHO SAUCE
2 tablespoons olive oil
1 medium red onion, finely chopped
2 cups plus 2 tablespoons bourbon
3 ancho chiles, soaked, seeded, and pureed
5 cups Enriched Chicken Stock or low-sodium chicken broth
1 cup thawed apple juice concentrate
8 black peppercorns
¼ cup packed light brown sugar
Kosher salt

PORK
Preheat the oven to 400 degrees F.

Stir together the ancho powder, brown sugar, pasilla powder, chile de arbol powder, cinnamon, allspice, and 1 teaspoon salt in a small bowl.

Heat the oil in a medium ovenproof saute pan over high heat. Season the pork with salt on both sides, then dredge in the spice rub and tap off any excess. Place the pork in the pan and sear on all sides until golden brown, 8 to 10 minutes.

Transfer the pan to the oven and roast the pork to medium, 8 to 10 minutes.

Remove the pork from the oven and let rest for 5 minutes. Slice into 1-inch-thick pieces. Ladle some of the bourbon-ancho sauce into the center of each of 4 large plates and top with 3 slices of the pork. Spoon more sauce on top and garnish with chives.

BOURBON-ANCHO SAUCE
Heat the olive oil in a medium saucepan over high heat. Add the onion and cook until soft, 3 to 4 minutes. Add the 2 cups bourbon, bring to a boil, and cook until reduced to a few tablespoons, 5 to 6 minutes.

Add the ancho puree, stock, apple juice concentrate, peppercorns, and brown sugar and cook, stirring occasionally, until reduced by half, 15 to 20 minutes.

Strain through a fine-mesh strainer, return the mixture to the pan, and reduce over high heat to sauce consistency, 10 to 15 minutes. Add the 2 tablespoons bourbon, cook for 2 minutes, and season with salt. This can be made up to 1 day ahead and refrigerated. Reheat before serving.

Side: Whipped Potatoes with Cilantro Pesto

3 lbs. Idaho potatoes (or any floury potato), peeled and cut into quarters
Kosher salt
1 cup packed fresh cilantro leaves
¼ cup packed fresh flat-leaf parsley leaves
1 clove garlic, coarsely chopped
2 tablespoons pine nuts
½ cup olive oil
¼ cup grated Parmesan cheese (1 ounce)
Freshly ground black pepper
8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup heavy cream
1 cup milk

Put the potatoes in a large pot and add enough cold water to cover them by 1 inch. Add 1 tablespoon salt and bring to a boil over high heat. Cook until the potatoes are very tender when pierced with a knife, 25 to 30 minutes.

While the potatoes are cooking, combine the cilantro, parsley, garlic, and pine nuts in a food processor and process until smooth. With the motor running, slowly add the oil and process until emulsified. Add the cheese, season with salt and pepper, and pulse a few times until combined. The pesto can be made up to 1 day ahead and stored in the refrigerator. Bring to room temperature before adding to the potatoes.

Combine the butter, cream, and milk in a small saucepan and bring to a simmer over low heat.

Drain the potatoes well and return them to the pot on the stove over low heat. Add the hot milk mixture to the potatoes and mash using a masher or whip with a handheld mixer until smooth. Fold the cilantro pesto into the mashed potatoes and season with salt and pepper. Transfer to a serving bowl.

Dessert: Grilled Peaches with Creme Fraiche and Molasses


8 ripe peaches, halved and pitted
vegetable oil
1 cup creme fraiche
¼ cup molasses, light or dark

Heat grill (UK=griddle pan) to high.

Brush the cut sides of the peaches with oil. Grill cut side down until caramelized and browned, about 2 minutes. Turn the peaches over and grill for 1-2 minutes more, until the flesh is almost soft.

Place the peaches cut side up on a plate. Drop a tablespoon of creme fraiche in the cavity of each half. Using the tines of a fork or a squeeze bottle, drizzle lightly with molasses. Serve immediately.