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This past Sunday was one of my simpler endeavors which does not mean less satisfying. I took advantage of a couple items that I had already made and incorporated them into my dishes to create unique flavors but a shared soutwestern palate. I had a light pablano cream sauce that I made for earlier in the week but did not like its consistency – so I didn’t serve it. Instead I decided it would fit very well in a risotto. It was a success. I had to guess, though, for the correct time to add it into the risotto and I guessed right. I put it in when the risotto was probably 75% done. I also added yellow and orange peppers towards the end of cooking and a couples ounces of goat cheese.
I paired the risotto with some steaks that I rubbed with one of my all purposed southwestern spice rubs. Since my blog is new, I will get in the habit going forward to detail specific recipes so others can try the dishes that have turned out well. In the preparing of the steaks, I used my favorite iron skillet. It put a great sear on the rubbed side of the steaks and then I finished off the cooking in the oven to ensure a more even temperture in the meat.
And the finished product shown below.
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