FROM THE LAND (OF INTENSITY!) 21PREP TIME 10 minutesCOOKING TIME 6 to 8 minutesSERVES 2–4HEAT LEVEL MildPeppercorn-Crusted RIB EYE WITH CHILI CHIMICHURRI ROJONo need to spend your hard-earned money at the local steak house when you can prepare them at home. Rib eyes are particularly easy to prepare as they cook up in minutes, and they’re highly marbled so you are guaranteed a juicy, flavorful dinner. This is served with an easy-to-prepare sauce that is popular in South America.FOR THE STEAKS2 rib eye steaks (8 oz [227 g] each, ¾" [2-cm]-thick cut)2 tbsp (17 g) black peppercorns (or just use coarsely ground black pepper)1 tbsp (18 g) sea salt1 tbsp (15 ml) olive oil2 tbsp (29 g) butterFresh parsley, optionalCrushed garlic cloves, optionalFOR THE CHIMICHURRI ROJO¼ cup (60 ml) olive oil3 tbsp (45 ml) red wine vinegar1 large red bell pepper (or use hotter peppers, if desired)¼ cup (15 g) chopped parsley¼ cup (4 g) chopped cilantro3 cloves garlic, crushedSalt and pepper to tasteSide veggies of your choice, for servingFirst, pat the steaks dry with a paper towel. Coarsely crush up the peppercorns with a mortar and pestle, or use the coarse setting on your pepper grinder. Generously season each side of the steaks with the coarse pepper and sea salt. Use a fork to rub the seasonings into the meat.In a large pan, heat the olive oil and sear the steaks for 3 minutes, then flip them. Next, melt the butter into the pan. For extra flavor, add in a spoonful of fresh parsley or even crushed garlic cloves. Use a spoon to baste the steaks in the butter.Cook the steaks for 3 to 5 minutes, until they are done to your preference, while continuing to baste in the butter. Three minutes will give you a nice, medium-rare sear.Remove the steaks from the pan and set them on serving plates to rest.In a food processor, add the olive oil, red wine vinegar, red bell pepper, parsley, cilantro, garlic and salt and pepper to taste. Process until smooth. Spoon some of the chimichurri over the steaks and serve them up with your favorite veggies.TWEAK THE HEAT: Chimichurri is not traditionally hot, though it is filled with big flavor from the combination of oil and herbs. You can very easily toss a hot pepper into the mix, anywhere from a jalapeño to a fiery Scotch bonnet, to up the heat level to your preference. BLAZING BREAKFASTS (FOR DINNER) 107PREP TIME 10 minutesCOOKING TIME 20 minutesSERVES 4HEAT LEVEL Mild–MediumChiles Rellenos French Toast WITH SPICED MAPLE SYRUPFrench toast was my mother’s go-to breakfast when I was growing up. It was one of the first recipes I learned to make on my own. As I’ve grown older, I’ve come to appreciate more savory versions, though I still enjoy a touch of the sweet, which is how this recipe originated. It’s a mashup of sorts; sweet from the infused maple syrup and savory from the classic flavors of Mexican chiles rellenos (stuffed peppers).FOR THE STUFFING2 medium-sized poblano peppers, sliced in half, lengthwise8 oz (227 g) cream cheese, softened1 tsp spicy chili flakesPinch of sea saltFOR THE SYRUP½ cup (120 ml) maple syrup1 tsp spicy chili flakesPinch of sea saltFOR THE FRENCH TOAST2 tbsp (29 g) butter4 eggs½ cup (120 ml) milk1 tbsp (15 ml) maple syrup8 slices potato breadSet the oven to broil. Set the poblano peppers on a baking sheet, skin sides up. Broil them for 10 minutes, or until the skins have loosened and charred. Remove and cool them slightly, then peel off the skins. It helps to cover them with a paper towel to allow the skins to steam and loosen some more. Roughly chop the poblano peppers and add them to a large mixing bowl with the cream cheese, chili flakes and sea salt. Mix well.In a small pan set to low heat, add the maple syrup, chili flakes and sea salt. Allow the syrup to steep with the pepper flakes, at least 5 minutes. Do not let the mixture boil. The goal is to infuse the syrup with the dried chili heat. You can strain out the flakes if you’d like, or leave them in like I do.Heat a large pan to medium-high heat. Add the butter and let it melt over the pan. In a large bowl, beat together the eggs, milk and maple syrup. Dip the bread slices, one at a time, into the batter. Make sure each side is well-coated, but don’t let the bread get soggy. Place the soaked bread slices on the hot pan and cook them for a couple minutes per side, until they are nicely browned. You’ll need to do this in a couple batches.For serving, set one slice of toast on a plate, then scoop about a quarter of the cream cheese mixture on it. Top with another slice of toast, then drizzle with the spicy syrup. TWEAK THE HEAT: You can easily add a bit more heat by sprinkling a bit of spicy chili powder into your batter or over the bread as they toast in the buttered pan. THE ZESTY SAUCE PROJECT 165PREP TIME 10 minutesCOOKING TIME 15 to 20 minutesSERVES 4HEAT LEVEL Medium–HotChorizo and Potato TORTAS—“PAMBAZOS”We have a lot of Mexican restaurants in my town, but sadly, almost none of them serve pambazos—torta breads dipped in chili sauce, lightly fried and filled with a combination of potato and chorizo. They’re easy to put together once you have a good paste on hand. Traditionally, they are made with guajillo sauce, but this version is just as delicious.1 lb (454 g) yellow potatoes, quartered¼ cup (55 g) Mexican “Holy Trinity” Chili Paste (page 162), or more to taste1 (15-oz [425-g]) can tomato sauce1 lb (454 g) Mexican chorizo (I use a spicy variety)2 jalapeño peppers, chopped2 tbsp (30 ml) olive oil4 torta buns (bolillo buns are good, or any sturdy sandwich roll)Shredded lettuce, sour cream or Mexican crema, hot sauce and crumbly white cheese, for serving In a large pot, boil the potatoes in lightly salted water until soft, about 15 minutes. Drain and set them aside.While the potatoes are boiling, heat a large pan to medium heat. Add the chili paste and tomato sauce. Mix well, then reduce the heat to simmer.In a separate large pan, add the Mexican chorizo and jalapeño peppers. Cook them down for about 6 to 7 minutes, or until the chorizo is cooked through. Add the potatoes and roughly mash them into the chorizo mixture. Scoop the contents of the pan into a large bowl and return the pan to medium heat. Add in the olive oil.Dip the torta buns into the tomato-chili sauce. Coat each side evenly. Set them into the other hot pan and lightly fry them on each side until they start to become crispy.Slice open the buns and stuff them with the potato-chorizo mixture. Drizzle in some extra sauce. Serve with lettuce, sour cream or crema, hot sauce and crumbly white cheese.TWEAK THE HEAT: You can enjoy a milder version of this recipe by omitting the jalapeño peppers and choosing a milder variety of Mexican chorizo. This is also great with refried beans and/or avocado. We hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >