Southwestern Sweet Potato Hash, Skirt Steak And Marinade with Vanilla Bourbon Barbecue Sauce and Japanese Sweet Potato Puree

For the Southwestern Sweet Potato Hash

1 large roasted poblano pepper, coarsely chopped (minus 2 tablespoons for the barbecue sauce)

1 purple skinned Japanese sweet potato, ½-inch cubes

3 tablespoons olive oil, divided

½ large white onion, coarsely chopped

1 clove of garlic, minced

1 15 ounce-can of black beans (minus 2 tablespoons for the barbecue sauce)

1 teaspoon ground cumin

1 teaspoon smoked paprika

Dash of salt

Dash of pepper

Cilantro for garnish

Roast the poblano pepper over a burner on a gas stove or on a barbecue grill until the skin turns black and blisters, place the pepper in a zip lock bag. After the pepper cools, rub the charred skin off the pepper under cold running water, cut pepper in half long ways and remove the stem and seeds. Reserve 2 tablespoons coarsely chopped for the barbecue sauce.

In a large sauce pan, boil 3 cups of salted water, add the cubed sweet potato, simmer the potato until tender (not mushy), remove and strain and carefully dry using paper towels.

Heat 1 tablespoon olive oil over medium-high heat, add the onion, poblano pepper, and garlic. saute for 3 minutes, add the black beans, cumin, smoked paprika, salt and pepper. Continue to saute for 3 more minutes. Remove and set aside in a covered bowl.

Add the remaining 2 tablespoons olive oil to the pan, Add the cubed sweet potato, cook on high heat until the potato edges start to crisp, about 3-5 minutes. Reduce heat and add the onion mixture, combine and serve with a cilantro garnish.

Makes about 4 servings

Skirt Steak And Marinade

¼ cup olive oil

2 tablespoons soy sauce

2 tablespoons Worcestershire sauce

¼ cup freshly squeezed lime juice (about 1 large fresh lime)

2 tablespoons dark brown sugar

2 teaspoons Madagascar Vanilla

½ teaspoon ground cumin

½ teaspoon ground black pepper

1 garlic clove, minced

1½ pound skirt steak, trimmed

Combine all the ingredients in a bowl and whisk. Place the skirt steak into a large zip lock bag, pour the mixture over the steak and seal the bag. Place bag in refrigerator for at least 8 hours. Flip the bag at least twice. Remove the skirt steak and pat dry with paper towels. On a very hot barbecue grill, place the skirt steak on the grill for 3 minutes on each side, remove from grill. Note: skirt steak is best served rare to medium-rare.

Serves 4

Vanilla Bourbon Barbecue Sauce

2 tablespoons roasted poblano pepper, pureed

2 tablespoons black beans, pureed

2 tablespoons raisins, pureed

¼ cup freshly squeezed lime juice (about 1 large lime)

½ cup water

1 tablespoon salted butter

2 cloves garlic, minced

1 cup ketchup

1½ tablespoons bourbon

2 tablespoons dark brown sugar

3 tablespoons Madagascar Vanilla

2 teaspoons Worcestershire sauce

2 tablespoons soy sauce

1 tablespoon smoked paprika

1 tablespoon apple cider vinegar

1 teaspoon course ground black pepper

Roast the poblano pepper over a burner on a gas stove or on a barbecue grill until the skin turns black and blisters, place the pepper in a zip lock bag. After the pepper cools, rub the charred skin off the pepper under cold running water, cut pepper in half long ways and remove the stem and seeds. Mince 2 tablespoons of poblano pepper and reserve the rest of the pepper for the hash recipe.

Puree the poblano pepper, black beans and raisins together with the lime juice and water, either in a blender or food processor.

Saute the garlic in the butter in a sauce pan over medium heat until soft. Add the ketchup, lime juice puree mixture (water, poblano, black beans and raisins), bourbon, dark brown sugar, Madagascar Vanilla, Worcestershire sauce, soy sauce, vinegar, black pepper and smoked paprika to the pan. Bring the ingredients to a simmer and continue to cook for 45 minutes. Stir the sauce often to keep from burning on the bottom of the pan.

Sauce can be stored in refrigerator for up to 2 weeks.

Makes about 2 cups

Japanese Sweet Potato Puree

1 purple skinned Japanese sweet potato, peeled and cut into ½-inch cubes

1 red potato peeled and cubed to ½-inch pieces

½ cup heavy whipping cream

Salt and pepper to taste

In a large sauce pan boil 4 cups of salted water, add the cubed sweet and red potatoes, simmer the potatoes until slightly firm (not mushy), strain the potatoes and add to a deep bowl, add the whipping cream a little at a time and puree the potatoes and cream using an immersion blender until the mixture becomes smooth with a consistency of thick pancake batter. Add salt and pepper to taste.

Craig Brannan