RISE & SHINE KAUT 43 OKC
Independence Day in America.. a day to celebrate freedom and liberation with cold beer and burgers. Well, I’m declaring my independence this year (I do every year actually… last year was short ribs and king crab legs) and doing something a little different for my July 4th cookout. Let's see if I can do this In The Kitchen With Scotty cooking segment on Rise&Shine in five minutes. Wish me luck, and Happy 4th!
Carne Asada (Grilled Barbacoa Seasoned Flank Steak)
Roasted Cherry & Pom Sorbet with Whipped Cream and Blueberries
Don't forget to stop by the "SHOP" section of this website to purchase any In The Kitchen With Scotty handcrafted sauces and spice blends that you may need for this recipe. Happy Cooking, and thank-you for supporting my small business! -Scotty
Scotty’s Carne Asada
1/3 cup grapeseed oil
3 tablespoons low sodium soy sauce
1/4 cup fresh lime juice
4 to 5 cloves garlic, peeled
3 tablespoons dark brown sugar or Mexican brown sugar
5 tablespoons In The Kitchen With Scotty Barbacoa Meat Rub and Seasoning
2 tablespoons fresh cilantro, chopped
1 1/2 to 2 pounds flank steak pounded flat to even thickness
*Refried Black Beans
- Warmed Flour or Corn Tortillas
- Grilled Onions and Pepper
- Cotija Cheese, fresh cut limes, fresh cilantro
- In a blender add the grapeseed oil, onion, garlic, lime juice, soy sauce, and Barbacoa Seasoning. Blend it all smooth.
- Place your flank steak flat in a large double plastic( 1 gallon) bag. Pour the blended marinade, and burp out extra air. Place the bag on a tray or pan and place in the refrigerator over night or up to 12 hours.
- When ready to grill, heat your char grill or inside pan grill according to manufacturers instructions. Remove the flank steak from the bag and marinade, and discard the marinade. Pat the steak dry, and lay gently on your hot grill. Grill the steak to medium rare… depending on the thickness and heat of your grill… approximately 4 mines on one side, flip and grill another 3 minutes. If the steak needs a little longer on the grill, go for it.
- Remove the carne from the grill and let rest around 5 minutes. Slice against the grain of the steak at an angle, about 1/4 inch thick.
- Serve with grilled Peppers and Onions, fresh tortillas, and refried black beans. Garnish with crumbled Cotija cheese or crumbled Queso Blanco, and fresh cilantro.
Roasted Cherry & Pom Sorbet with Fresh Whipped Cream and Blueberries
2 - 2 1/2 pounds fresh sweet dark cherries, stemmed and pitted
1 cup granulated sugar
small pinch of kosher salt
1 cup pomegranate juice
1 Tablespoons fresh lime juice
Fresh Whipped Cream
1 Heat oven to 400° F.
2 In a flat baking pan with sides, mix the prepared cherries with the cup of sugar and salt. Toss well to evenly coat. Place the pan in the oven and roast 25-30 minutes, until the fruit has softened and lightly caramelized, and the juices purged. Add the pomegranate juice, mix around to deglaze any of the caramelized sugar, then roast for another 5 to 10 minutes or until the juices start to bubble again and thicken. Remove from oven and let cool to room temperature.
3 Transfer the cherries and all juices to a blender, and liquefy well. Add lime juice to taste. It's going to be really sweet, and that's ok. frozen dessert bases are sweet because the sweetness softens once frozen. You should have about 2 1/2-3 cups of puree.
4 Strain the purée through a fine-mesh strainer, pushing gently down on the solids to extract as much juice as possible. Scrape the underside of your strainer to get all of the purée. Straining is optional, though I find it worthwhile to get a smooth, velvety sorbet. Texture is also good, so it’s just a matter of taste.
5 Cover and chill the purée until very cold, at least one hour or overnight.
6 Pour the chilled base into the ice cream machine and churn according to manufacturer directions, or until the sorbet is thick.
7 Scoop out portions into your favorite ice cream dish or bowl. Garnish with fresh whipped cream and a sprinkle of fresh blueberries to complete your red, white, & blue.