Grill

Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Remove the honey and butter from the refrigerator to bring to room temperature. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Meanwhile, pat the chicken dry with paper towels. Transfer to a plate. Drizzle with olive oil and season with salt and pepper. Turn to coat. Evenly coat 2 seasoned chicken thighs with half the smoky spice blend. Evenly coat the remaining seasoned chicken thighs with half the Mexican spice blend. Grill 5 to 6 minutes per side, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise.

*An instant-read thermometer should register 165°F.

Pat the steaks dry with paper towels. Transfer to a plate. Drizzle with olive oil and season with salt and pepper. Turn to coat. Evenly coat 2 seasoned steaks with the remaining smoky spice blend. Evenly coat the remaining seasoned steaks with the remaining Mexican spice blend. Grill 4 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. Once rested, find the lines of muscle (or grain); slice crosswise against the grain.

*An instant-read thermometer should register 145°F.

Wash and dry the fresh produce for bulk cooking. Cut off and discard any stem ends of the green beans. Cut off and discard the stems of the sweet peppers; remove the cores. Peel the shallot and thinly slice into rounds. Remove the husks and silks from the corn. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots; grate on the large side of a box grater. In a bowl, combine the sliced cabbage, grated carrots, and vinegar. Season with salt and pepper; toss to combine. In a separate bowl, combine the honey (kneading the packet before opening), softened butter, and as much of the chile paste as you’d like, depending on how spicy you’d like the corn to be. Using a fork, mash to thoroughly combine. 

Place a large piece of foil on a work surface. Place the prepared green beans on one side of the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Evenly top with 1/4 cup of water. Fold the foil in half over the green beans. Fold the three open edges inwards to completely seal the packet. Grill 5 to 6 minutes, or until the green beans are softened. Remove from the grill and carefully open the foil packet. Transfer to a bowl. Add the creamy mustard sauce and toss to coat. Taste, then season with salt and pepper if desired.

Place the poblano peppers, prepared sweet peppers, and shallot rounds in a bowl. Drizzle with olive oil; season with salt and pepper. Carefully toss to coat. Place the corn cobs on a plate. Drizzle with olive oil and season with salt and pepper; turn to coat. Grill the seasoned poblano, sweet peppers, and shallot, turning occasionally, 4 to 5 minutes, or until charred and softened. Grill the seasoned corn, turning occasionally, 10 to 12 minutes, or until charred. Grill the tortillas  30 seconds to 1 minute per side, or until lightly charred. Transfer the grilled vegetables and tortillas to a cutting board.

Cut the kernels off of 2 grilled corn cobs, keeping the remaining cobs whole. Roughly chop the grilled sweet peppers. Roughly chop the grilled shallot. Cut out and discard the stems, ribs, and seeds of the grilled poblano peppers; roughly chop. Thoroughly wash you hands, knife, and cutting board immediately after handling the peppers. To the pot of cooked rice, add the corn kernels and half the chopped poblano, sweet peppers, and shallot. Stir to combine. Taste, then season with salt and pepper if desired. Place the remaining chopped poblano, sweet peppers, and shallot in a bowl. Add the tomatillo-poblano sauce. Stir to combine. Evenly coat the remaining 2 corn cobs with the hot honey butter.

Combine the guacamole, ranch dressing, and 2 teaspoons of water. Taste, then season with salt and pepper if desired. 

Combine the cilantro sauce and sour cream. Taste, then season with salt and pepper if desired. 

Combine the barbecue sauce and mayonnaise. Taste, then season with salt and pepper if desired.

Halve the tomatoes.  

Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling. 

Combine the halved tomatoes and as much of the chopped jalapeño as you’d like. Drizzle with olive oil and season with salt and pepper.

Makes 2 servings:

For each serving, in a large container combine: 

• 1 sliced smoky-spiced steak

• 1/2 dressed green beans

• 1/4 slaw

Transfer the guacamole ranch to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1 sliced Mexican-spiced steak

• 1/2 finished vegetable rice

Transfer the creamy cilantro sauce to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1 sliced smoky-spiced chicken thigh

• 1 dressed corn cob

• 1/4 slaw

Transfer the BBQ mayo to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 2 grilled tortillas

• 1 sliced Mexican-spiced chicken thigh

• 1/2 dressed vegetables 

Transfer the spicy tomato salsa to 2 small containers.

Halve the buns. 

Heat the finished steak and green beans in the microwave in the microwave 1 to 2 minutes, or until heated through. 

Garnish each serving with the guacamole ranch.

Assemble the sandwiches using the halved buns, guacamole ranch, and heated steak. Serve with the slaw and green beans.

Wash, dry, and quarter the lime. 

Roughly chop the pepitas. 

Heat the finished steak and vegetable rice in the microwave 1 to 2 minutes, or until heated through. 

Garnish each serving with the creamy cilantro sauce, chopped pepitas, and the juice of 1 lime wedge (you will have extra).

Roughly chop the peanuts. 

Heat the finished chicken and corn in the microwave 1 to 2 minutes, or until heated through. 

Serve with the slaw. Garnish each serving with the BBQ mayo and chopped peanuts.

Heat the finished chicken, vegetables, and tortillas in the microwave 1 to 2 minutes, or until heated through. 

Assemble with the heated tortillas as desired. Garnish each serving with the spicy tomato salsa and cheese.