Margarita Charred Corn Confetti Salsa

Margarita Charred Corn Confetti Salsa

OMG Y'ALL, this is summer in a bowl. Fa'real here. Summer Checklist: Margaritas (check), grilled food (check), fresh corn (check), and fresh peppers, cilantro, and red onion (check). Oh and don't forget the agave syrup... that really ties in the classic margarita flavors, including the tequila, lime juice, and sea salt. And let's be honest, it looks like a party. Who wants a party in their mouth? This girl does. It's pretty much a 50/50 ratio between the charred corn and mix of peppers, just the way we like it. The salsa is full of texture (and color of course) that comes from the sweet summer corn, fire roasted peppers, raw onions, candied jalapenos, and crunchy bell pepper. So much so, that it practically sings a summer anthem to you while you eat. But to top it all off, the flavor is rounded off with real mexican tequila and you can't (and shouldn't) miss it! It's just enough to give it that "je ne sais quoi" quality. Oh and if you are feeling a little sentimental, check out my recipe for "It's Five O'clock Somewhere" Spiked Guacamole. Serve it along side some hot tortilla chips, and heck, why not some shooters of tequila as well?! Okay, well maybe a marg will be justtttttt fine as well!! Enjoy :)

party in a bowl.

For the Confetti Salsa:

6 Large Ears of Fresh Corn

2 Large Poblanos

Olive Oil, Cajun Seasoning, & Chili Powder (enough to coat the corn and poblanos)

3 Red Jalapenos, Seeded & Minced

1 Orange Bell Pepper, Finely Chopped

¼C Candied Jalapenos, Minced

Half of a Large Red Onion, Minced

3-4 Large Cloves of Garlic, Minced

1 Bunch of Fresh Cilantro, Finely Chopped

1-2 Juicy Limes, Zested & Juiced

2T Red Wine Vinegar

3-4T Agave Syrup

2T Cold Tequila

1t Cumin & Coriander

Salt & Pepper, To Taste

Directions:

1. Grilling the Corn & Poblanos: Get your grill cranked up as high as it can go, so that you can char the corn and poblanos to achieve some color, but not overcooking the vegetables. While your grill is getting hot, rub down the ears of corn and whole poblanos with some olive oil, Cajun seasoning, and chili powder until they are completely coated and seasoned. Place the rubbed corn and poblanos onto the hot grill and cook until the corn is charred and the poblanos are blackened. Remove them from the grill and allow the corn to cool and place the peppers into a plastic bag to steam for 15 minutes. After they have sat, peel the peppers from their blackened skin, so that only the flesh remain. Remove the seeds and dice into small pieces. Using a sharp knife to cut off the kernels from the cob and place into a mixing bowl.

2. For the Salsa: Combine all of the ingredients together, seasoning the salsa to taste. Toss to combine and refrigerate until chilled. 

3. Enjoy with some tortilla chips!

Salted Margarita Pie (in jars) with Pretzel Cookie Crust, Boozy White Chocolate-Key Lime Pie Filling, & Whipped Cream

Salted Margarita Pie (in jars) with Pretzel Cookie Crust, Boozy
White Chocolate-Key Lime Pie Filling, & Whipped Cream

Holy crap y'all, when did it get so hot outside? It's seriously hot as the dickens. But, you know what that means, SUMMER FOOD. Grilled burgers, fresh seafood, homemade ice cream + sorbet, fruity drinks, and key lime pie. I'm partial to my Deep Dish Key Lime Meringue Pie because it never disappoints. Well, here's an upgraded recipe of this summer dessert classic. Salted Margarita Pie is just the boozy sister of key lime pie with a couple unique twists. Instead of a boring 'ole graham crackers, a pretzel cookie crust is made and it certainly shines throughout the dish. I love its crumbly + crunchy texture and its' lightly salted flavor. It's so good that it makes you wonder why this crust isn't used for every pie you make. What makes this pie extra special is the filling... how can you go wrong with ingredients like white chocolate, freshly squeezed margarita mix, citrus zest, and booze? You can't. And guess what, it's made with not just one kind of booze, but TWO. Tequila and Cointreau spike this luscious custard and give it a margarita flair. I know that some of you are thinking that white chocolate sounds like an odd addition in a tart pie, but I think it balanced the strong taste of alcohol and citrus with its' sweetness and creamy finish. For a while now, I have been wanting to make a dessert in a mason jar because I love the retro vibe and easy portability. We actually made it for the Jimmy Buffet concert that we went to in February and it was the perfect treat to snack on, and it's actually quite simple! All you have to do is pack in the pretzel cookie crust and pour in an even layer of margarita pie filling and bake until it has just set. The jars of pie are finished with homemade whipped cream and a sprinkle of mixed citrus sea salt, which perfectly mimics the effortlessly wonderful salted rim of a margarita. So, you can't miss that step! This dessert would be awesome for a picnic or a day at the beach, that's for sure. All that's left for y'all to do is grab a spoon and start diggin' at it. Trust me, your mouth will be watering in anticipation, trying to get at the bottom layer of salty-pretzel-cookie-goodness!! Enjoy :)

Perfect Layering.

Homemade whipped cream with mixed citrus sea salt & fresh lime rounds...

The best part: Salty Pretzel Cookie Crust

Go on and get in there!

For the Pretzel Cookie Crust:

8T + 4T Unsalted Butter, 8T at Room Temperature & 4T Melted

1/3C + 1T Light Brown Sugar, Packed

3T Sugar

1 Egg Yolk

½C AP Flour

1½C Pretzels (crushed into the size of small peas or old-fashioned rolled oats)

1/8t Baking Powder

Pinch of Baking Soda

½t + ¼t Salt

For the White Chocolate Key Lime Pie Filling Spiked with Tequila & Cointreau:

2 14oz Cans of Sweetened, Condensed Milk

11oz Melted White Chocolate

6 Egg Yolks (you can save the egg whites and make a meringue topping if you like)

1C Homemade Margarita Mix (but freshly squeezed citrus juice would be fine)

3 Limes, Zested

4T High Quality Clear Tequila

2T Cointreau

Green Food Coloring (to your liking)

Homemade Mixed Citrus Sea Salt, small lemon pieces

For the Whipped Cream:

1C Heavy Whipping Cream

1T Sugar

1t Vanilla Extract

Freshly Grated Lime Zest & Mixed Citrus Sea Salt, For Garnishing

Directions:

1. For the Pretzel Cookie Crust: Preheat oven to 350°F. Line a baking sheet with parchment paper and spray with Pam. In the bowl of a standing mixer, combine 8T room temperature butter, 1/3C light brown sugar, and sugar in medium bowl. Beat the mixture until light and fluffy, occasionally scraping down sides of bowl, about 2 minutes. Add egg yolk; beat until pale and fluffy. Add in the pretzel pieces, flour, baking powder, baking soda, and salt and beat until well blended, about 1 minute. Turn the pretzel cookie mixture out onto prepared baking sheet; press out evenly to almost the edges of pan. Bake until light golden on top, 15-18 minutes. Transfer baking pan to rack and cool cookie completely. Using hands, crumble oat cookie into a food processor and process until it becomes wet sand, and then add melted butter, salt, and brown sugar. Pulse until mixture is moist enough to stick together. Transfer cookie crust mixture into mason jars. Using fingers, press mixture evenly into the bottom of the jars. Place pie dishes with crust on rimmed baking sheet.

2. For the Key Lime Pie Filling: In a large mixing bowl, whisk together the condensed milk, melted white chocolate, egg yolks, key lime juice (or homemade margarita mix), tequila, and triple sec until well blended. And then add in the fresh lime zest (or lemon zest may substituted) & green food coloring (to you liking). Pour the margarita pie filling into the pretzel crust filled mason jars. Bake in the oven for 20-30 minutes (depending on your oven), or until the pie filling is set, but still jiggles slightly. Remove the pie from the oven and let the filling cool & set slightly. Cover with the lids and bands and refrigerate for at least two hours or until chilled & set.

3. For the Whipped Cream: Just before serving, whip cream until soft peaks form. Fold in sugar and vanilla, whipping until stiff peaks form. Garnish pie jars with whipped cream, freshly grated lime zest, and a sprinkle of homemade mixed citrus sea salt, if using. Serve immediately. This makes roughly six 12oz Salted Margarita Pie in Jars.

Gourmet Beergarita's with Homemade Triple Citrus Margarita Mix, Beer Simple Syrup, Mixed Citrus Sea Salt, & a Splash of Beer

Gourmet Beergarita's with Homemade Triple Citrus Margarita Mix, Beer Simple Syrup,
Mixed Citrus Sea Salt, & a Splash of Beer

Hey hey everyone. It's officially the weekend in our house, and hopefully y'all are getting there too! Oh and by the way, did y'all know today is National Margarita Day? When I found that out, I knew I had to feature a margarita recipe, butofcourse. What I have always loved about margaritas are the infinite possibilities for flavor combinations. You really could drink a different type every day of the year and never repeat. Well, one of our favorites is Beergarita's. Between the tequila and the beer, you get double the alcohol in one drink... and that is our kinda drink people. I knew I had to gussy it up a bit, so I started off by making a homemade margarita mix because I didn't want any of that store-bought crap that is overly sweet and sour. Yuck, I was craving fresh squeezed juice from limes, lemons, and oranges, along with their ever-so-fragrant and flavorful grated zest. This makes a big ole' pitcher, so make sure you're throwin' a party! Along with the mix, I also made a Beer Simple Syrup that would sweeten the drink, but also lend a lot of beer flavor to the entire margarita. But don't you worry, at the end, it will all be topped off with even more beer. So, you put some of the mix, syrup, tequila, grand marnier, and crushed ice into a mixer, and shake it up until its ice cold. Next, you gotta rim a glass with some of this Mixed Citrus Sea Salt. It's salt that is loaded with a bunch of zest, and then baked until it has all dehydrated a bit. These beergarita's would be perfect for a Cinco de Mayo party... or any day of the week really!! Enjoy :)

Mixed Citrus Sea Salt Rim

See the layers of beer simple syrup, margarita mix, and beer?

Oh and just for fun, we made some Blood Orange Beergarita's!!

I mean, how amazing is that color?

For the Homemade Triple Citrus Margarita Mix:
4C Fresh Squeezed Lime Juice

2C Fresh Squeezed Lemon Juice

1C Fresh Squeezed Orange Juice

1T Lime Zest, Freshly Grated

1T Lemon Zest, Freshly Grated

1T Orange Zest, Freshly Grated

4C Cold Water

1C Sugar

Green Food Coloring, Optional (if you want it to be a bright green color instead of yellow)

For the Beer Simple Syrup:

6 Budweiser Cans

2C Sugar

1 Cinnamon Stick

For the Gourmet Beergarita’s:

3oz Prepared Homemade Triple Citrus Margarita Mix, Chilled

2oz Silver Tequila

1oz Grand Marnier

2oz Prepared Beer Simple Syrup, Chilled

Crushed Ice

Corona Beer, For Topping

Mixed Citrus Sea Salt, For Rimming

Lime Wedges, For Rimming & For Garnishing

Directions:

1. For the Homemade Triple Citrus Margarita Mix: Combine all of the fresh citrus juice and zest into a pitcher until they are completely combined. Chill the margarita fruit juice mix in the refrigerator until cold.

2. For the Beer Simple Syrup: Add all of the ingredients into a pot and bring the mixture to a boil. Reduce the heat to low and simmer until the mixture has reduced by almost half. This will take about 45 minutes to an hour. Pour the simple syrup into a bottle and let it cool to room temperature. Once it has cooled, chill the syrup in the refrigerator until cold.

3. Assembling the Gourmet Beergarita’s: Fill a cocktail shaker with a little bit of crushed ice, and then pour in 4oz of the Homemade Triple Citrus Margarita Mix, 2oz Silver Tequila and Grand Marnier, and Beer Simple Syrup (we used our large jigger at home to make our drinks, so we followed a ratio of 4 shots of juice to 2 shots of tequila and triple sec to 1 shot of simple syrup… not exactly specific ounces, so keep that in mind). Shake hard to combine the cocktail. Next, rub a lime wedge along the rim of a tall glass and dip it into the Mixed Citrus Sea Salt. Add in a little bit of crushed ice into the bottom of the glass. Pour the strained liquid over the ice and fill the glass up to the rim with some Corona Beer. Stir until a frost forms on the outside of the cup. 

4. Enjoy immediately!!

**If you want to make the recipe for the Mixed Citrus Sea Salt, please look at this recipe!!**

Vanilla Bean Paloma’s with Grapefruit Soda & Mixed Citrus Sea Salt

Vanilla Bean Paloma’s with Grapefruit Soda & Mixed Citrus Sea Salt

Vanilla Bean Paloma's... they don't even need an introduction because the picture speaks for itself. I had never heard of this tasty cocktail until I came across it in 25 Food Trends for 2013 by Bon Appetit, and I was immediately intrigued. A drink that is better than a margarita? I don't know if that's even possible. But, I had to make it. I absolutely adore grapefruit, maybe because they are sweet & acidic... maybe because their juice is pink (who will ever know). I wanted to put my own little twist on it, and eventually decided that it would pair amazingly with a homemade vanilla bean simple syrup. I just love the pairing of grapefruit + vanilla bean together, they are pretty much culinary soul mates in my book. Pair this drink with a Homemade Mixed Citrus Sea Salt to garnish the rim, a big 'ole glug of delicious grapefruit soda, and some zesty lime... and my friends, my new favorite cocktail. All I can think about is how I have literally tricked my body into thinking it's actually summertime. Too bad I'm still having to wear jackets outside. Who cares though, let's pretend that the sun is hot and beach is ready for me because I'll be drinking these all year long!! Enjoy :)

I love the yellow flecks of citrus in the Mixed Citrus Sea Salt. 

For the Vanilla Bean Simple Syrup:
2C Sugar

2C Water

2-3 Vanilla Beans, Split & Scraped for Seeds

For the Mixed Citrus Sea Salt:

1C Sea Salt

1T Each of Grapefruit Zest, Lemon Zest, & Orange Zest

For the Vanilla Bean Paloma’s:

Prepared Mixed Citrus Sea Salt, For Rimming

½ Lime, Zested & Juiced

3oz Fresh Squeezed Ruby Red Grapefruit Juice, Chilled

2oz Tequila Blanco, Chilled (preferably Reposado or Agave flavored)

1oz Prepared Vanilla Bean Simple Syrup, Chilled

Grapefruit Soda, For Garnishing (we used Izze Grapefruit Flavored Soda)

Crushed Ice

Directions:

1. For the Vanilla Bean Simple Syrup: Heat the sugar, water, and vanilla bean in a small saucepan over medium-high heat, stirring until the sugar has dissolved. Bring to a boil. Next, pour the mixture into a bottle. Let the syrup cool completely at room temperature. Refrigerate the syrup until chilled. Keep in the refrigerator in an airtight container for up to 1 month.
2. For the Mixed Citrus Sea Salt: Preheat your oven to 225 degrees. Combine the salt and citrus in a medium bowl and mix well. Really work the zest into the salt, making sure there aren't any clumps of zest. Spread across a parchment lined baking sheet. Bake for 60-75 minutes or until the citrus is completely dried out. Flecks of zest should crumble when pinched between your fingers. Remove from oven and allow it to cool a bit. At this point you can pulse each salt a few times in a food processor if you like, which is what I do. Or, you can enjoy it as is. It will keep in an airtight jar for a couple of months. When ready to salt your rim, rub a spent lime around the rim and dip in the homemade citrus salt.
3. For the Vanilla Bean Paloma’s: Zest and juice half of a lime into in the bottom of a cocktail shaker, add in some crushed ice. Next, pour in the grapefruit juice, tequila, and simple syrup, and shake to combine (we used our large jigger at home to make our drinks, so we followed a ratio of 3 shots of juice to 2 shots of tequila to 1 shot of simple syrup… not exactly specific ounces, so keep that in mind). Fill a tall cup or glass with a little bit of crushed ice. Pour the strained liquid over the ice and fill the glass up to the rim with grapefruit soda for finishing. Stir until a frost forms on the outside of the cup. Enjoy in the sun with some guacamole.

The Perfect Summer Cocktail, Y'all 

"It's Five O'clock Somewhere" Guacamole Spiked with Tequila, Charred Corn, & Candied Jalapenos

"It's Five O'clock Somewhere" Guacamole Spiked with Tequila, Charred Corn, & Candied Jalapenos

Booze belongs in everything in my world... and it should for y'all too, at the very least. Every time I cook, I almost always find an excuse to add a splash, or a whole cup full, of bourbon, vanilla bean rum,  or any other flavorful liquor. Well, I had the most gorgeous avocados and I knew I had to make guacamole. We could live off of guacamole for the rest of our lives, just as long as a margarita or any specialty cocktail is served along with it. So, as a treat, I decided that today I'm going to post TWO recipes. One for this guacamole and another with my Vanilla Bean Paloma's with Mixed Citrus Sea Salt. Y'all make sure to check back for that recipe too!! But what I love about guacamole, is that it is infinitely adaptable. I mean, who just makes plain 'ole guac anymore? I'm pretty sure that I have a nervous habit of adding extra ingredients to everything, but this certainly applies to some dip. Bacon + Goat Cheese have been mixed in before, and well this time, I was just itchin' to throw in a big bowl of charred corn. Along with the corn, I added the classic ingredients like tomato, onion, garlic, jalapenos, lime, and a pinch of this + that. You really can't mess this up, y'all. I also like to use my favorite technique for making guacamole, I do this by first making a chunky pico de gallo salsa, that incorporates all of the ingredients and giving it a good mix. After I have got it tastin' just perfect, I add in big chunks of avocado and mash until it just comes together. That way, the guacamole doesn't get all soupy and blended. So, I'm guessing you wanna know where the secret ingredients are... well, this dip ain't no baby because it is fully loaded with charred corn + candied jalapenos, and then, spiked with TEQUILA. Yeap, tequila in guacamole. It's a match made in heaven, trust me on this one. This one addition gives the dip such a great acidity, and matter of fact, a little sweetness. And hey, who doesn't want a buzz from an appetizer? Ha, okay... you might not get drunk off this, but we can pretend it's going to happen anyway. Get off the couch, go in the kitchen, and whip up this guac, along with some ice cold Vanilla Bean Paloma's, and head outside to enjoy some rays, food, + booze. You'll be so happy you did, trust me!! Enjoy :)

Lots of Corn + Tequila

Tequila Spiked Guacamole + Vanilla Bean Paloma's :)

For the Spiked Guacamole:

1 Pint of Cherry Tomatoes, Seeded & Roughly Chopped

1 Medium Vidalia Onion, Finely Chopped

4 Cloves of Garlic, Minced

4 Jalapeno Peppers, Finely Minced (Serranos can be substituted to make it more spicy)

1T Candied Jalapenos, Finely Minced

1C Charred Corn

1 Large Handful or Bunch of Fresh Cilantro, Finely Chopped

1 Lime, Zested & Juiced

1T Sugar, Vegetable Oil, & Red Wine Vinegar

5 Dashes of Hot Sauce

½t Ground Cumin, Garlic Powder, & Onion Powder

3 Ripe Avocados, Pit Removed & Cut into Large Chunks

2-3T Tequila (make sure it is extremely cold, we keep ours in the freezer)

Salt & Pepper, To Taste

Chips, For Serving

Directions:

1. In a large mixing bowl, toss together all of the ingredients except for the avocados and tequila. This mixture will look like a very chunky Pico de Gallo salsa and will help distribute all the flavors and ingredients equally throughout the guacamole without mashing up the avocados too much (we want a very chunky texture). Taste the salsa mixture, making sure to adjust with seasonings to taste. Next, add in the large chunks of avocado and gently mash the break of the big pieces, yet leaving some small pieces of avocado. Pour 1T of tequila at a time over the guacamole and taste after each addition. This will make sure that your guacamole won’t be too strong with tequila flavor, so just do it until you have reached your desired taste. Season the dish with salt and pepper if needed, and then garnish the guacamole with a little extra fresh cilantro and some charred corn.

2. Serve with chips for dippin' and a drink for sippin'.

Honey-Habanero Margaritas

This week, I have decided to have to post Mexican recipes as a theme for Cinco de Mayo that is coming up this weekend. I'll be posting some awesome, over-the-top fried fish tacos, coconut tres leches cake, and this Honey-Habanero Margarita recipe. I know that some of y'all don't like spicy food, but we just love it. So, when we went to one of the Mexican restaurants downtown, and they had a Honey-Habanero Margarita as the special for the day, we just had to try it. And we loved it! So, I knew I had to make my own version. The margaritas are spiced up with a homemade honey & habanero simple syrup, and then shaken with some fresh lime juice, tequila, triple sec, and some ice. These festive drinks are a great way to spice up your Cinco de Mayo parties this weekend... if you can handle it!! Enjoy :)

Honey-Habanero Margarita

For the Honey-Habanero Simple Syrup:

1C Water

1C Honey

1-2 Fresh Habanero Peppers, Cut in Half & Stems Removed

For the Honey-Habanero Margaritas:

3 Limes, Zested & Juiced

2oz Tequila

1oz Triple Sec

2oz Prepared Honey-Habanero Simple Syrup

Crushed Ice

Salt, For Rimming

Lime Slices, For Garnish

Directions:

1. For the Honey-Habanero Simple Syrup: Place the honey and water in a medium saucepan and bring it to a boil, and simmer until the honey is completely dissolved. Turn off the heat and add in the freshly habanero peppers (halved & stems removed). Cover and let it steep for 3 hours. Strain the syrup through a mesh sieve into a bowl, discarding the solids. Pour in the syrup into a container and let it cool completely in the refrigerator until chilled.
2. For the Honey-Habanero Margaritas: Zest and juice the 3 limes into a cocktail shaker, and then add in the tequila, triple sec, honey-habanero simple syrup, and some crushed ice. Shake until thoroughly mixed and cold. Rim a glass with salt, and then fill it with more ice. Pour the shaken margarita mixture over the ice. Garnish with a slice of lime. This only makes one drink. 

source: habanero margarita.

Date Night : Coffee-Rubbed Rib Eyes with Beer Battered-Chipotle Onion Rings, Potato Puree, & Balsamic-Red Wine Reduction

Here's another romantic date night with the boyfriend, and we decided to go with the classic steak & potatoes combination, but with a little twist :) We purchased some beautiful thick-cut rib eyes and rubbed them with a chili-coffee seasoning mix. The rub is surprisingly sweet, but so smoky & delicious, which perfectly compliments the fatty rib eye. The seared steak is served on top of a bed of the creamiest potato puree that will surely bust your jeans open... it is just that unbelievably smooth. We topped the sliced rib eyes with huge beer battered-chipotle onion rings that have a nice kick, but aren't too spicy. I mean what is better than some red meat & crispy onions? Nothing, I'm pretty sure. Finally we drizzled the plate with a balsamic-red wine reduction, just for a touch of sweetness, which really brings out the great natural flavor of the steak. I also served our dinner with some easy sauteed garlic haricot verts because you just have to have some kind of greens to make you feel a little bit better about yourself. This is the perfect meal to serve up to a hungry man (especially anyone who can eat like my Mountain Man), he was stuffed to the brim!! Enjoy :)

Coffee-Rubbed Rib Eyes with Beer Battered-Chipotle Onion Rings, Potato Puree, & Balsamic-Red Wine Reduction

If you look very closely, you can see the potato puree peeking out just a bit!

For the Coffee-Rubbed Ribeyes:

¼C Chili Powder

¼C Ground Espresso

2T Paprika

2T Dark Brown Sugar

1T Dry Mustard

1T Salt

1T Pepper

1T Dried Oregano

2t Ground Ginger

2 Ribeyes (2 inches thick & 1 ½lbs each)

Canola Oil & Butter, For Frying

For the Balsamic-Red Wine Reduction:

½C Balsamic Vinegar

½C Red Wine

2-4T Brown Sugar (to taste)

 

For the Tequila Battered Chipotle Onion Rings:

1 Large Vidalia Onion, Cut into ½inch Thick Rings

1C Buttermilk

1C AP Flour

1C Cake Flour

½t Salt

¼t Baking Powder

½C Mexican Beer

2T Tequila

2T Chipotle Adobo Sauce

Cajun Seasoning & Parsley, For Garnishing

    

For the Potato Puree:

2 Large Baking Potatoes, Peeled & Cubed

1 Stick of Butter

4oz Cream Cheese

¼C Sour Cream

¼C Whole Milk

Salt & Pepper, To Taste 

Directions:

1. To Make the Coffee-Rubbed Ribeyes: Combine all of the spices in a bowl. Preheat the oven to 425 degrees. Preheat a cast iron pan over high heat with canola oil and butter. Brush each side of the steak with oil and season each side liberally with salt and pepper. Rub 2T of the coffee rub onto each side. Cook the steaks on the first side for about 3-4 minutes. Flip the steak over and cook for another 2 minutes. Transfer the steaks to a baking sheet and cook in the oven to medium-rare doneness, about 8-10 minutes. Remove from the oven and let it rest for 10 minutes before slicing.
2. For the Balsamic-Red Wine Reduction: In a small sauce pot over medium-high heat, bring the vinegar and wine to a boil. Let it boil for about 5 minutes, and then add the brown sugar. Reduce to a simmer and continue reducing the mixture until it thickens to a syrup, about 5-10 minutes. Set it aside until ready to garnish. 
3. For the Beer Battered-Chipotle Onion Rings: Marinate the onion rings in buttermilk for an hour. Heat the peanut oil in a deep fryer to 350 degrees. Once marinated, drain them from the milk and dredge in flour. Shake of excess flour. Meanwhile, whisk together the flour, salt, and baking powder in a medium bowl. Add the beer, tequila, and adobo sauce. Whisk until just blended. Dip the dredged onion rings into the batter, shake off the excess, and gently drop them into the oil. Fry until golden brown, about 2-4 minutes. Transfer the onion rings to paper towels to drain and sprinkle with Cajun seasoning. Keep the fried onion rings warm in the oven while you cook your remaining meal. Garnish with chopped parsley.
4. For the Potato Puree: Bring a large saucepan of water to a boil. Add the whole potatoes and cook over moderate heat until tender, 20 minutes. Drain and wipe out the saucepan. Working with 1 potato at a time, pass the potatoes through a ricer into the saucepan. In a small saucepan, melt the butter, cream cheese, and sour cream in the milk over moderate heat. Gradually whisk the hot milk-cheese mixture into the potatoes and season generously with salt. Cook over moderate heat, whisking, until hot. Serve with the steak.
5. Serving the Steak: Spoon some of the potato puree onto the plate. Place a cooked steak on top of the potatoes. Top with the crispy onion rings and drizzle the reduction around the plate. Serve with sautéed green beans.