Janos Wilder, Executive Chef, Janos Restaurant, Tucson AZ
"Grilling with your family is what the day is all about. You at the grill and
letting your wife make the side dishes. I prefer to do simple meals at home
that include grilled fish, very fresh vegetables, and a summer salad. Some of
my favorites: Mahi tuna grilled rare with balanced haricot vert or
this easy to store and make smoke cured grilled rib eye steak."
Janos Wilder's Smoke Cured Grilled
Rib Eye Steak with Calabacitos Con Queso,
Frijoles de la Olla and Salsa Fresca
Grilled Smoke Cured Rib Eye Steak
Dry Cured Rub
- 6 Rib Eye Steak 1"- 1 1/2" thick each
1. Mix chile powder, brown sugar and salt together very well.
- 4 oz. chile powder
- 4 oz brown sugar
- 1 oz salt
2. Coat spice rub onto steaks.
3. Grill the steaks over gas grill or, preferably, wood such as mesquite,
oak, or hickory.
4. Cook steaks to individuals's request.
Calabacitos Con Queso (Mexican little squash with cheese)
1. Saute onions until they begin to soften.
- 3/4 cup yellow onion, medium diced
- 3 cups yellow squash or green zucchini, medium diced
- 1/2 cup Anaheim chile pepper; roasted, peeled, diced
- 3/4 cup fresh corn kernals off the cob
- 1/4 cup fresh diced tomato
- 1 cup sharp cheddar cheese
- 2 Tbl. minced fresh garlic
- salt & pepper to taste
2. Add yellow squash, green zucchini, and Anaheim chile and sauté until they
begin to soften.
3. Add garlic and corn and cook until everything begins to soften but doesn't
turn soft (about 5 minutes.)
4. Fold in tomatoes and cheese and salt and pepper to season.
5. Put ingredients in casserole and bake in oven at 350-375 degrees for 25
Frijoles de le Olla (Beans cooked in a pot)
Pick through beans to throw out the rocks. Soak the beans in water to cover
overnight. Discard water and rinse beans. Put beans in pot and cover with
2-3" of water. Add 1 diced yellow onion and 1 bay leaf. Let cook until beans
are almost soft. Season with salt and pepper. Cook until beans are quite soft
(3-4 hours maybe less; maybe more). Serve with Salsa Fresca.
Salsa Fresca (Fresh Tomato Salsa)
Toss all ingredients together.
- 4 fresh ripe tomatoes
- 1 medium red onion, small diced
- 1 bunch scallions, small diced
- 1 bunch chopped fresh cilantro leaves
- 1 Tbl. fresh minced garlic
- 2 Anaheim chiles; roasted, seeded, peeled and small diced
- 3 Tbl. olive oil
- 1 Tbl. Balsamic vinegar
- salt & pepper to taste
Salsa Fresca can be made 4 hours before serving. Meat cure can be made days
in advance and kept in the refrigerator in an airtight container. Steaks
cooked to order. Calabacitos Con Queso can be made in advance and reheated.
"Must Have" Grill Tools
- Cold beer
- A good grill
- Good weather
- A receptive audience
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