Sofrito Pasta with Carne Adobo 2004

FOR THE ADOBO RUB: In a spice grinder, combine all ingredients for the adobo rub (brown sugar through granulated sugar). Pulse to a coarse powder. (Yield: 3/4 cup)

FOR THE POBLANO CREAM: Roast the poblano peppers; peel and seed. Simmer cream until reduced to 4 cups. In a blender, puree peppers with cream and season with salt. (Yield: 6 cups)

FOR THE SOFRITO: In a sautè pan, heat oil. Over low heat, cook bell peppers, green onions, jalapeños and garlic, stirring occasionally, until soft but not brown. Stir in beans, corn, tomatoes and 2-2/3 Tbsps. of adobo rub.

PER ORDER: Season 5 ozs. of beef with 1 tsp. adobo rub. In a sautè pan, heat oil; sear beef on both sides. Finish in 400°F oven 10 to 12 minutes for medium-rare to medium doneness; let beef rest 3 to 4 minutes. Cook 4 ozs. pasta per serving until al dente. Over low heat, toss pasta, 1/2 cup sofrito, 1/4 cup poblano cream and 2 tsps. chopped cilantro. Cut beef across grain into 1/2-in. slices. Mound pasta in shallow bowl; fan beef around pasta. Shave cheese onto pasta; garnish with 2 sprigs cilantro and 2 plantain strips.