Claire Corlett

Fish Food, Fish Tanks, and More

In the Kitchen: Blue Cheese Steak Tacos


CATHEDRAL IN WASHINGTON, D.C. WEDNESDAY HAS BEEN DESIGNATED AS A NATIONAL DAY OF MOURNING. WILL: THIS MORNING IN THE ROADSHOW ROADSHOW KIT MORNING IN THE ROADSHOW KITCHEN, THIS FINE GENTLEMAN. SHELF — CHEF AND OWNER FROM ONE OF MY FAVORITE PLACES, NOT SHOW MAMAS — NACHO MAMAS. YOU SEE ARE GOING TO BE MAKING BLUE CHEESE STEAK TACOS. ONE OF THE FAVORITES ON THE MENU. THEY ARE. THEY ARE THE NUMBER ONE OF THE BEST TACOS. JUST THE SOUND OF IT — WILL: TAKE US THROUGH SOME OF THE INGREDIENTS. BEFORE YOU MAKE THE MARINATE, YOU MUST HAVE ONIONS, GREEN PEPPERS, RED PEPPERS, GARLIC, SPICES, CHIPOTLE. YOU ARE GOING TO HAVE OLIVE OIL AND VINAIGRETTE. WILL: ALL THOSE VIBRANT COLORS POPPING OFF THE SCREEN. IF THEY ARE IN THE KITCHEN AND THEY WENT TO TACKLE SOMETHING LIKE THIS, YOU CAN TAKE THEM THROUGH THE STEPS. ABSOLUTELY. IT IS VERY EASY TO MAKE. YOU CAN GET THE INGREDIENTS AT ANY STORE. WILL: ARE YOU SAYING THAT MAYBE EVEN A GUY LIKE ME CAN DO THIS? ABSOLUTELY. RHODE SHOW VIEWERS — WILL: RHODE SHOW VIEWERS HAVE SEEN ME IN THE KITCHEN BEFORE. ONE OF THE LOCATIONS WILL BE AT 70 SIXTH STATE STREET. THAT SECOND — THE SECOND WILL BE ON BARRINGTON. WILL: WE CAN TALK MORE ABOUT THAT AS THE MORNING ROLLS ON. I CANNOT WAIT TO SAMPLE. THIS IS THE MAN, CHEF AL FROM NACHO MAMAS. BLUE CHEESE STEAK TACOS. WE WILL LAUGH AND HAVE A GREAT TIME TOGETHER. FOR NOW, WE WANT TO SEND THINGS BACK TO THE KITCHEN. WE ARE BACK IN THE RHODE SHOW KITCHEN. NOT SHOW MAMAS — NOT SHOW NACHO — ARE YOU READY TO GO? YOU WILL MIX IT IN AND MAKE THE MARINATE. IT IS REALLY IMPORTANT TO MARINATE BECAUSE IT BREAKS EVERYTHING DOWN. MAKES IT TENDER TOO. IF YOU MARINATE, IT IS ALWAYS GOING TO TASTE MUCH BETTER. IT BRINGS OUT THE FLAVOR OF THE STEAK. IT IS A MUCH DELICIOUS FLAVOR. YOU ARE GOING TO SET UP EVERYTHING. YOU HAVE TO HAVE THE SPANISH ONIONS. GREEN PEPPERS. RED PEPPERS. YOU HAVE TO HAVE SOME GARLIC ON IT. THE KEY INGREDIENT IS CHIPOTLE PEPPERS. A LITTLE HEAT ON IT. A LITTLE BIT OF OIL. OLIVE OIL OR ANY OIL. IN THE VINEGAR ITSELF IS WHAT BREAKS IT DOWN. THAT WILL DEFINITELY MAKE IT VERY TENDER. YOU POUR IT DOWN A LITTLE BIT. AT THE END, — SALT-AND-PEPPER. NOTHING ELSE. YOU PUT THAT IN THE BLENDER. THE LID BACK ON. YOU MIX IT UP. NOW YOU HAVE THE MARINADE READY. YOU WANT TO MAKE SURE YOU CUT THE STEAK IN QUBES INTO SMALL — IN CUBES. KIND OF LIKE NICE SMALL CUBES. HOW LONG SHOULD YOU LET THIS MARINATE FOR? ONE HOUR IS FINE. AFTERWARDS AND YOU GET THAT CHOPPED UP, YOU PUT THE MARINATE ON THE STAKE. — ON THE STEAK. WE WILL LET THIS SIT FOR A BIT. WE ARE BACK IN THE RHODE SHOW KITCHEN. WE HAVE SOME BLUE CHEESE STEAK TACOS. A LITTLE WHILE AGO, YOU WERE PUTTING TOGETHER HOMEMADE SANGRIA. IT IS OUR HOMEMADE MAMA SANGRIA. THAT IS GREAT. WE WILL POUR A LITTLE OF THIS. LET’S GET TO THIS FIRST. YOU WANT TO MAKE SURE YOU HEAT UP YOUR PAN. THAT IS GOING TO MAKE A NICE SCAR ON THEIR. WE WILL MAKE THREE TACOS. ENOUGH FOR THREE. THAT ALREADY SMELLS WONDERFUL. WE CAN COOK IT VERY LIGHTLY. YOU WILL HAVE A GREAT FLAVOR ON IT. LET IT FOR ONE MINUTE OR LESS. WE WILL PUT THE TORTILLAS THERE. YOU WANT TO HELP WITH THE TORTILLAS? SURE. ONCE THEY HAVE 30 SECONDS, WE WILL FLIP THEM OVER. WE WILL LET THAT GO FOR A LITTLE BIT. YOU ARE OPENING UP IN JANUARY. WE HAVE A SECOND LOCATION IN BARRINGTON. WE CAN GO DOWN THE ROAD AND SEE YOU GUYS. YOU CAN STOP BY AND HAVE BLUE CHEESE TACOS. TALK ABOUT SOME OTHER MENU ITEMS YOU HAVE. WE HAVE A PORTUGUESE BURRITO. THAT IS BY FAR THE NUMBER ONE SELLER. PEOPLE LOVE THAT. IT IS SOMETHING ABOUT THAT BURRITO. YOU CAN BE FROM GERMANY — MATTER WHERE YOU COME FROM OR WHAT BACKGROUND YOU HAVE, PEOPLE ALWAYS WANT IT. IT IS THE NUMBER ONE THAT SELLS THE MOST. WHEN IT COMES TO THE TACOS, THE BLUE CHEESE TACO IS THE BEST ONE. IT IS VERY UNIQUE. YOU CANNOT FIND IT AT ANY OTHER MEXICAN PLACES. WHEN PEOPLE SEE BLUE CHEESE TACOS, THEY ARE LITTLE BIT SURPRISED. WHEN’S THEY TRY IT, THEY ARE LIKE, THIS IS THE BEST TACO I HAVE HAD. WE DEFINITELY HAVE ALL KINDS OF MEAT. WE HAVE CHORIZO, CHICKEN, OUR FISH SHOP — OUR FRIEND — OUR FISH TACOS. WE MAKE EVERYTHING FRESH EVERY DAY. THAT MAKES A WORLD OF DIFFERENCE. I’M GOING TO FLIP OVER THE TORTILLAS NOW. I JUST WANT TO GRAB SOME BLUE CHEESE. LETTING THAT WARM UP ON THE TORTILLA. I HAVE NEVER — THIS IS THE BEST PART. I WOULD NOT THINK TO HAVE — I WOULD NOT THINK TO DO A MARINADE LIKE THIS AND PARENT WITH BLUE CHEESE. — AND PAIR IT WITH BLUE CHEESE. 30 MORE SECONDS THERE. LET THAT COOK THROUGH. WHAT WE ARE GOING TO DO IS — LINE THEM UP. EXCELLENT. OK. HOW DO WE SERVE THESE UP? WE HAVE A PLATE RIGHT HERE. LET ME HOLD THAT FOR YOU. DO NOT FORGET THE BLUEBERRIES. THEY GO ON TOP. I WILL TRADE YOU. YOU DO THAT. EXCELLENT. WE CAN HAVE THE STAKE LIKE THAT. SOME PEOPLE LIKE IT WELL DONE. I’M GOING TO PUT THAT RIGHT THERE. LIKE THAT. AND THEN THE TOPPINGS THAT YOU HAVE, BEAUTIFUL. THE TOPPINGS, LET’S SEE. QUICKLY, — YOU HAVE PEAKED TO GAIA, — YOU HAVE PICO DE GALLO. WE WILL LET YOU PUT THE FINISHING TOUCHES. CHEERS TO THAT.

Leave a Reply

Your email address will not be published. Required fields are marked *