Arroz Verde
1 batch of Green Rice/Arroz Verde. For the purposes of this recipe, leave out all of the chiles, lime, and parsley. When about 5 minutes short of being done, mix in 1 cup of crumbled queso fresco and put into a lightly greased baking dish. Top with another half cup of crumbled queso fresco and bake at 375*F until the cheese gets slightly melty.
Sweet/Hot Chile Sauce
* If you have a mortar and pestle, this would be a good excuse to use it.
** This is even better if refrigerated overnight.
10 Dried Chile de Arbol. Ground, minced, pulverized, whatever. Seeds and all.
1 Ancho Chile. Also ground, minced, pulverized, etc. Dump the seeds if you can.
3 heaping Tbs of fresh garlic, likewise treated.
2 heaping Tbs ginger. Finely minced, then ground up with everything else.
1 tsp ground black pepper
2 tsp soy sauce
1 tsp dark sesame oil
3 heaping Tbs sugar
1 small pinch salt
lime juice
Mince/annihilate the first 5 ingredients and then place into a bowl. Add the next 4 ingredients and mix well. Add lime juice (at least 3 Tbs) until the mixture is thick but definitely liquid. After allowing the sauce to sit overnight in the fridge, the first taste impression should be a fruity sweetness, followed by a generous measure of heat. The heat should dissipate quickly, leaving a little bit of the same sweet/hot/fruity flavor. Adjust the flavor with additional lime juice, sugar, and either soy or salt (in order to adjust salinity and soy flavors independently).
Good on meats (especially game), or noodles.
Venison Medallions
2 venison loins
1.5 tsp kosher salt
2 Tbs chili powder (chili, not chile)
1 Tbs dark sesame oil
Mix all of the non-meat ingredients and use to coat the meat. Heat a cast iron pan over high heat. Sear the loin on all sides, getting it dark brown and crispy. Poke the meat in order to test doneness. Looking for medium-rare in the middle. Stop just a bit early, and wrap them up with some foil to rest. Once rested, slice thinly on the bias and dredge back through the juices that came out of the meat while resting. Place on top of green rice and top with Sweet/Hot Chile Sauce. This could probably also be made with beef cuts so long as they are tender and respond well to fast, high, relatively dry heat.
Enjoy.
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