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Chicken Chili Verde & Grilled Beef N Y Strip Skewer
(The February 2009 Soup Saturday)
INGREDIENTS
- 1 cup Diced Celery
- 1 cup Diced Onions
- 1 cup Diced Carrots
- 1 cup Diced Green Bell Peppers
- 4 whole Roasted Poblano Skin peeled and diced
- 2 bunches Cilantro
- 10 cloves of Garlic smashed
- 1 can Rotel Tomatoes w/chilies
- 1 Jalapeno Diced
- ¼ cup Olive Oil
- 2 qt Chicken Stock
- 2 Tb Salt, Pepper & Cumin to taste
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 NY Strip with Chimchury.
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Grilled Beef NY Strip Skewer
- 2 8oz Steaks
- 1 Tb Fresh Cracked Peppers
- 3oz Garlic, chopped fine
- 1 Tb Kosher Salt
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Chimchuri Sauce
- 1 bunch Cilantro
- 1 bunch Parsley
- 2 cups Canola Oil
- 12 cloves Garlic
- 1 Tb Oragano
- ¼ cup Redwine Vinegar
- Salt & Pepper to taste
- Lemon Juice of 1 Lemon
Add all ingredients to blender and puree for 3 minutes, then serve.
by Executive Chef Bryan Lee Gillenwater
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