Have your butcher prepare premium grade tenderloin roast by removing all silver skin and tying in string as needed – without added fat.
Rub roast generously with olive oil, and then sprinkle generously with Chile Arriba! Rub to taste – add a sprinkle of ground chipotle chile if you like it extra hot – or use smoky chipotle seasoning recipe that follows.
Smoke (or grill or oven roast) beef or bison to 110-130 degrees internal (150° for pork tenderloin), remove from heat, cover and rest for 10 minutes to allow carryover cooking to do its work. Slice and serve over mango rice with a guacamole salad on the side and a dollop of Tony’s Tequila Lime Sauce.
For a charcoal grill; add about 1 cup of soaked wood chips to ash covered coals, begin cooking with indirect heat when the start to smoke and add more chips half way through cooking.
For a gas grill; place plenty of soaked wood chips in a smoking tray, perforated tin can or perforated foil bundle. Place under the cooking grate and directly over the hottest part of your grill.
For small grills, place roast on a soaked cedar plank and grill over direct heat.
Also great with pork tenderloin – cook to about 150 internal.
Shredded lettuce, diced tomato and minced onion, tossed and topped with Tony’s Guacamole
3 cups water
2 cups raw jasmine rice
1 large bunch green onions, trimmed
1/4 cup olive oil
salt, pepper, cumin, chili powder
2 mangoes, peeled, diced (or about 1 package of Tony’s chopped mango, in the produce department)
3 TBS butter (optional)
Cook rice in an automatic rice cooker – if available.
If you don’t have a rice cooker – heat 3 cups water to boiling in medium saucepan and add rinsed rice. Return to boiling. Cover, reduce to low, and simmer until done. Remove pan from heat and let stand, covered, at least 5 minutes – fluff.
Preheat a medium high grill, grill pan or cast iron pan.
Trim, wash and dry onions. Blend olive oil with seasonings to taste and douse onions well with seasoned oil. Lightly grill onions (directly on grate, or in a shaker basket) until tender and starting to blacken. Remove and chop.
Warm mangoes to steaming hot in microwave. Fluff rice and toss with mangoes, green onions and remaining seasoned oil, seasoning to taste with butter and sea salt. Serve. – Chef Mick (Michaelangelo) Rosacci, www.TonysMarket.com — www.TonyRosacciCatering.com
Chef’s Note: to simplify this rice recipe, just toss chopped fresh mangoes and a couple of chopped green onions with hot rice, butter, sea salt and cracked pepper to taste. Cover for five minutes over low flame (or in rice cooker) and serve.
Smoky Chipotle Rub (optional)
1 dried chipotle chile (smoked jalapeno) or 1 tsp ground chipotle chile
1 TBS pink peppercorns
1 TBS black peppercorns
1 TBS smoked sea salt flakes or sea salt
2 tsp whole cumin seeds
1 tsp dried lemon zest
1 tsp dried oregano
Crush chipotle in mortar and pestle with pinches of salt, add peppercorns and crack, and then add cumin seeds and crack. Stir in remaining ingredients. Try to keep the seasoning blend fairly coarse.
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