South of the Border Surf and Turf

scooter

Moderator
Staff member
So what the heck is that? Well, it's a smoked/grilled ribeye with grilled prawns drizzled with red chile oil and a stuffed poblano pepper (stuffed with rice, beans, cheese and a bunch of other stuff) covered with melted Monterey Jack cheese also drizzled with the red chile oil! Oh boy! Here we go!

Start with the players for the Red Chile Oil. Chile de Arbol, thyme, garlic and EVOO. Blend in a food processor until smooth.
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Here are some of the ingreds for the stuffed poblanos. EVOO, onion, garlic, jalapenos, red bell pepper, cilantro, cumin, pinquito beans, brown rice, Tamazula hot sauce, Monterey Jack cheese.
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Cut off the tops of the poblanos.
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Prepare the stuffing. Mix in some grated jack cheese then stuff the peppers
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Add some more grated jack cheese on top so it'll melt and ooze down the sides!
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Marinate the shrimp in EVOO, crushed garlic, BPS Jalapeno Seasoned Salt
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Get the stuffed poblano chiles onto the MAK at 300 for approx 50-60 mins
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Get the ribeyes going on the BPS drum with a chunk of red oak and a handful of cherry pellets. The ribeyes were seasoned with roasted garlic EVOO, jalapeno seasoned salt and DSSR.
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stuffed poblanos are done and lookin good.

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scooter

Moderator
Staff member
The ribeyes are also done, time to quick grill the prawns on the drum
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Drizzle with the red chile oil and fresh thyme. Lookin good!
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Plate it up! Drizzle some of the red chile oil over the stuffed pepper. OK, can't even begin to describe how good this was! The red chile oil was not real hot. Just provided a nice garlicky, red peppery, thymey accent with a little back end heat. The stuffed chile was fantastic. Mrs scooter thought it could be the star of its own meatless show. Thanks for looking!

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