Sunday, March 24, 2013

Bourbon Oak Smoked Ribeye with Rogue Blue Mashed Potatoes and Roasted Bell Pepper Salad

A few years ago, I got a stovetop smoker for a gift.  I lived in an apartment at the time.  Although living on a high floor had its advantages, the major drawback was that I could not own, let alone use, a real smoker.  I was very happy and excited to use the smoker. I bought several containers of "wood chips," which are really more like wood shavings or wood dust.  Still, I had all the necessary woods ... oak, alder, pecan, cherry, apple, and, of course, bourbon oak.  

I used the stovetop smoker several times while I lived in the apartment; however, once I moved to a house and got my own yard, I got a bullet-style smoker.  I began using that to smoke meats and the stovetop smoker began to sit on the shelf.  (It also did not help that the one time I did use it in my new home, I set off the smoke alarm.) 

While I really like to use my bullet smoker, it has its limits.  It is inefficient and unwieldly when it comes to smoking just a small piece of meat, like a steak.  This is where the stovetop smoker still serves a purpose.   I can use it to impart a slight smoke flavor to a small piece of meat, which I can then just finish under the broiler or in the oven. 

Recently, I decided to use the stovetop smoker just to smoke a ribeye.  I pulled out the Bourbon Oak chips, got the stovetop smoker working and used it to provide that steak with a slight smoked flavor.  I also made a small salad of roasted onions and peppers and a side of mashed potatoes with Rogue blue cheese.  Everything was delicious, although the mashed potatoes needed a little more liquid to make them a little creamier.  I usually eyeball the amount of milk and butter, but I figured out how much I used and just increased the amount in the recipe.


BOURBON OAK SMOKED RIBEYE WITH ROGUE BLUE
MASHED POTATOES AND ROASTED BELL PEPPER SALAD
A Chef Bolek Original
Serves 2-4

Ingredients:
1 pound, grass-fed ribeye
1 green bell pepper
1 yellow bell pepper
1 red bell pepper
1 yellow onion, thinly sliced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
2 Yukon Gold potatoes, peeled and cut into big pieces
1/8 pound of Rogue Blue Cheese, cut or broken into pieces
1 tablespoon of butter
1/4 cup of skim milk
Sea Salt
Freshly ground black pepper 

Equipment:
Cameron's Stovetop Smoker
Cameron's Bourbon Oak Chips

Directions:
1.  Prepare the mashed potatoes.  Fill a small pot half way with water and add the potatoes.  Turn heat to high and boil the potatoes for 10 to 15 minutes or until they can be easily pierced with a fork.  Drain the potatoes, add the butter, half of the cheese and milk.  Using a hand masher, mash the potatoes until they are the desired consistency.  Add the remainder of the cheese and stir it into the potatoes.

2.  Prepare the bell peppers.  While the potatoes are boiling, use the elements of your gas stove to roast the bell peppers.  Turn the bell peppers as each side blackens until the peppers are charred on all sides.  Set aside for five minutes.  Once the bell peppers have cooled, run them under cold water, using your fingers to remove all of the blackened skin.  Dry off the bell peppers and thinly slice them.

3.  Prepare the ribeye.  Liberally salt and pepper the steak.  Heat a pan over high heat.  When the pan is really hot, sear the steak for a few minutes on each side.  Remove the steak from the heat.    Follow the directions on the stovetop smoker and smoke the ribeye for about ten minutes or until it is done to your desired temperature.  (I like my steaks between medium rare and medium.)  Remove the steak from the smoker and let it rest for five minutes. 

ENJOY!

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