By Kipp Rix
Starting the end of August/beginning of September, a magical event happens in the Southwest: The aroma of freshly fire-roasted long green chile fills the air and people like myself rush to the local vendors to purchase their annual supply to be cleaned and frozen for future use in green chile stews, enchiladas, and other dishes. This recipe combines the flavors of several of my favorite meals into one: fresh roasted green chile, rib eye steak, bacon, and shrimp.
Ingredients (Serves 4)
4 large size rib eye steaks cut to ¼ inch thick
16 slices thick cut black pepper bacon
1 large sweet onion
1 package sliced portabella mushrooms
12 fresh roasted long green chiles (heat level to your liking)
16 large cleaned shrimp
4 yellow crook neck squash
salt and pepper
Dice up 8 slices of the bacon and cook to crisp in a pan; remove bacon to drain.
- In the bacon grease, sauté the garlic and onion until caramelized.
- Remove excess grease from the pan and combine crisp bacon, onion, and the mushrooms and cook until the mushrooms are tender.
- Remove from the heat and set aside.
- Lay the steaks out and salt and pepper both sides; top steaks with 3 green chiles.
- Divide the bacon, mushroom, and onion mixture evenly between the steaks and top that with 4 shrimp.
- Roll the steak up, wrap 2 pieces of bacon around each steak, roll, and hold in place with toothpicks.
- Grill the steaks on a medium-high heat, turning often to allow the bacon to crisp as the steak cooks to a medium/medium well. Ensure that toothpicks are removed prior to serving.
- Slice the yellow squash in half; lightly coat with olive oil, salt, and pepper.
- Grill the squash alongside the steaks, cooking to fork tender.
Fresh fire roasted green chile: If you cannot find it in your area, visit www.chilemonster.com; you can order and have it shipped to you. You can fresh roast your own chile, if you locate long green chile or Poblano chile in your supermarket, place them on the open flame of you cooktop or outdoor grill. Turn the peppers until the skin on all sides is blackened and burnt. Place the peppers immediately into a paper or heavy duty plastic bag, seal the bag, and allow peppers to rest and steam for 20-30 minutes; run peppers under cool water and the remaining skin should peel off easy. Pull the stem end off and rinse out the seeds. Chiles can be frozen and will store well for 8-10 months.
Kipp Rix has been in the fire service for 19 years working as both a career and volunteer fire fighter in New Mexico. Kipp started cooking at the age of 10 and learned his early skills watching shows like the Galloping Gourmet and Julia Child. Throughout the years, Kipp refined his skills with a focus on grilling foods with a southwestern flair. In 2009 Fire House Publications, LLC released the first of Kipp’s two cook books with the second book released in 2011; a portion of the proceeds from the books helps fund Fire Kids. Kipp’s philosophy of fire house cooking is “Just because you work in a busy house does not mean that you have to settle for ordinary cooking, a crew’s attitude is directly related to the meals served!” Each of Kipp’s recipes has been Fire House tested and approved. Please email email@example.com with a crew picture enjoying this recipe along with your review; each month one entry will be selected to receive a signed copy of one of my cook books. In 2013 Kipp founded Fire Kids, an organization that works with New Mexico children’s agencies and other organizations like the Make A Wish Foundation, of New Mexico to identify children facing a life altering or terminal illness; working with local municipal agencies and fire departments Fire Kids affords these children an opportunity to live the life of a fire fighter for a day. Complete information can be found on our Fire Kids web page.