Grilling steaks with passion
By April Jones
Photos by Carol Hutchison
Landing a job at a burger joint during high school, Chris English learned quickly. In one year, he was promoted to assistant manager and then to general manager the following year, when he was nineteen years old. Chris didn’t stop there. He was promoted to area manager two years later.
In 2008, he moved to Georgetown, where he’s the chef at Montana Mike’s. Chris says, “Being a chef, I meet people from all backgrounds and ethnicities. The journey has transformed me into who I am today. It’s given me perspective on what people like.”
As Chris cuts, seasons, tenderizes and cooks meat, he is reminded of his ultimate goal, “artfully creating something that makes people happy.” He does this passionately because it’s what he loves.
The busy chef still finds time to cook for family, too. Here are some of Chris’s handpicked family recipes.
For extra cheesy enchiladas, add more cheese when layering. For extra spicy dish, add minced sautéed Serrano peppers when adding ingredients to chicken mixture.
- 3 lbs chicken breast
- 1 cup water
- 2 6-oz cans tomato paste
- 1 10-oz can Ro*tel tomatoes hot
- 1 package enchilada seasoning
- 1 tsp white pepper
- 2 tsp salt
- 1 tsp ground cumin
- 1 tsp garlic salt
- 2 cans roasted tomatoes
- 1 25-count package white corn tortillas
- 1 lb fiesta-mix shredded cheese blend
- Heat oven to 350° F. Cut chicken breast into strips, cutting against the grain of the chicken. Place in deep sauté pan. Add remaining ingredients, except for cheese and tortillas. Simmer on medium heat for 30 minutes or until chicken is fully cooked.
- Layer 6 tortillas in large casserole dish. Ladle chicken mixture over tortillas, covering from edge to edge. Sprinkle thin layer of cheese over mixture. Continue layering in same manner until all ingredients have been used. Cover with aluminum foil and cook for 50 minutes, rotating casserole dish halfway through.
- 2 Tbsp butter
- 1 yellow onion diced into quarter-inch squares
- 1 tsp liquid smoke
- 1 cup Worcestershire sauce
- 1 cup sugar
- 1 cup brown sugar
- 2 cups water
- 1 64-oz bottle ketchup
- 2 Tbsp coarse ground black pepper
- Place butter and onions in sauté pan and cook until onion is translucent. Set aside.
- In second sauté pan, combine liquid smoke, Worcestershire sauce, white sugar, brown sugar, and water. Cook on low heat until sugars dissolve. Add catsup and cooked onions and let simmer for 20 minutes. Whisk in pepper to finish.