Scottie Scheffler

Instructions

1. 1. If using raw chicken: add thighs to the stock and bring to a gentle simmer. Poach for 20 to 25 minutes until cooked through. Remove, cool slightly, shred the meat, and discard the bones. Reserve the stock.
2. 2. Make the crispy tortilla strips: toss tortilla strips in oil and a pinch of salt. Spread on a baking sheet. Bake at 400°F for 10 to 12 minutes until golden and crispy, turning once halfway. Alternatively, pan-fry in oil. Cool on a wire rack.
3. 3. Heat olive oil in a large pot over medium heat. Cook the onion for 6 to 8 minutes until softened and slightly golden. Add garlic and jalapeño and cook 2 minutes.
4. 4. Add the cumin, smoked paprika, chili powder, and oregano. Stir and cook for 1 minute until fragrant.
5. 5. Add the fire-roasted tomatoes and chipotle peppers with their adobo. Stir well and cook for 3 minutes.
6. 6. Pour in the chicken stock (either the poaching liquid or prepared stock). Bring to a simmer and cook for 15 minutes to meld the flavours.
7. 7. Add the black beans and shredded chicken. Simmer for 5 minutes more. Squeeze in the lime juice. Taste and season generously with salt and pepper.
8. 8. Ladle into warm bowls. Top each bowl with sliced avocado, a drizzle of crema, a scoop of crispy blue tortilla strips, a sprinkle of cotija cheese, and a handful of fresh cilantro. Serve with a lime wedge on the side.

Instructions

1. 1. Season the ribeyes generously with salt, pepper, and garlic powder (or the Texas dry rub) on all surfaces. Rest at room temperature for 45 minutes to 1 hour.
2. 2. Pat steaks completely dry with paper towels just before cooking — moisture is the enemy of a good crust.
3. 3. Heat a large cast-iron skillet or carbon steel pan over high heat for 3 to 4 minutes until smoking. Add beef tallow or oil.
4. 4. Lay steaks away from you into the pan. Press down gently with tongs to maximize contact. Sear for 3 minutes without moving — a deep mahogany crust should form.
5. 5. Flip once. Sear for 2.5 to 3 minutes on the second side.
6. 6. Stand each steak on its fat-cap edge and sear for 1 minute to render the fat.
7. 7. Reduce heat to medium. Add butter, thyme, and garlic. As the butter melts and foams, tilt the pan toward you and baste the steaks continuously for 1 to 2 minutes.
8. 8. Remove steaks from the pan. Internal temperature should be 125 to 130°F for medium-rare. Rest on a board for 8 minutes — carry-over heat will bring it to 130 to 135°F.
9. 9. Slice against the grain into 1/2-inch slices or serve whole. Serve alongside the warm tortilla soup, macaroni and cheese, and the famous warm chocolate chip skillet cookie.