This entrée as demonstrated below is rated “fiery” hot with the combination of fresh chili peppers and TSS Seasonings, “Pequin Garlic Sea Salt” and “Rattlesnake Dust”.
Chop some fresh serrano chilies, onion, cilantro & garlic and sauté in olive oil. Veggies should only be half cooked. Remove from heat and let cool. Once cool to the touch toss in some grated jalapeño jack cheese.
Cut a pocket in the ribeye but do not cut all of the way though to the other side. Thick ribeyes work best. Stuff the pocket, wrap in bacon and secure with toothpicks.
Apply olive oil with a pastry brush and season with TSS “Pequin Garlic Sea Salt”. Oil and season the backside of the steak on the grill. I also add a small amount of “Rattlesnake Dust” to compliment the Pequin.
Sauté fresh chopped pequin, serrano, onion & garlic in olive oil and juice of 1/2 lime then add 1/4 stick of butter. WARNING: Pequins sautéed in cast iron put off vapors that will take your breath away, for real. Start a pot of boiling water with sea salt and olive oil for bow tie pasta.
Once the veggies are nice and soft, add a 1 pound bag of crawfish tails. Season with TSS Pequin “Pequin Garlic Sea Salt” and gently toss around until blended evenly. Drop your pasta in the boiling water.
The crawfish mixture should look like this after about 3-4 minutes.
Next, add heavy cream until it reaches level with the crawfish mixture. Add grated soft melt white mexican cheese. When the first sign on bubbling in the cream occurs, reduce heat to lowest setting and gently whisk until blended smooth. FYI: Do not use jack or cheddar cheeses because they will separate and not blend smoothly into this entree.
Once the mixture has blended and reduced, drain pasta from hot water, shake in a colander, and add until all cream is absorbed by the pasta. All heat should be off by now because cast iron holds heat for awhile. Gently toss occasionally as the heat drops.
And here is the final entree: Mesquite Grilled Serrano Stuffed Ribeye with Pequin/Serrano Creamy Crawfish Pasta. Garnish with fresh cilantro and avocado slices seasoned with “Rattlesnake Dust”.