Tuesday, September 6, 2011
Coffee Rubbed Steak, Delicata Squash Puree
So I didn’t cook a lot last week, but when my parents came to dinner on Sunday night they got the CSA royal treatment – salad full of CSA items, top round steak from the beef share, and side dishes with squash and green beans.
Sunday Menu – Coffee Rubbed Steak, Delicata Squash Puree with Olive Oil and Lime, Green Bean Salad, Garden Salad
Farm Share Food – Top Round Steak, Delicata Squash, Green Beans, Onions, Garlic, Carmen Peppers, Cucumber, Ping Pong Tomatoes
¼ cup ground coffee, ¼ cup chili powder, 2 T smoked paprika, 2 T brown sugar, 1 T dry mustard, 1 T kosher salt, Fresh Ground Black Pepper – lots, 1 T ground coriander, 1 T dried oregano, 2 t garlic powder, 2 t cayenne pepper
Based on Bobby Flay’s Coffee Rubbed Rib Eye
Delicata Squash Puree with Olive Oil and Lime
Adapted from this Squash Puree
2 Delicata Squash
2 T olive oil
1-2 T lime juice, to taste
Salt and Pepper, to taste
Preheat oven to 375 degrees. Cut squash in half lengthwise and place in a rimmed baking dish. Cover and bake for 20 minutes, uncover and continue to bake 20 minutes. Remove from oven and allow to cool.
When cool, scrape squash into a container appropriate for an immersion blender or into a food processor. (It’s okay to eat delicata squash skin. You are going to have some bits of it in your puree because it is a delicate outer layer – hence the name.) Add olive oil, lime juice, and salt and pepper. Puree squash. Serve with Fresh Ground Pepper.