Wednesday, April 16, 2014

Grilled Flank Steak with Gorgonzola Cream Sauce

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While I usually don’t make a lot of steak sauces I get an urge to make one once in a while. This is a really strong sauce so a little goes a long way. I meant to cut the recipe in half since it was for the 2 of us, but I started making it until I got to the Gorgonzola and remembered I didn’t have the full amount. It didn’t matter. It’s a strong cheese and you couldn’t tell. If anything it probably wasn’t as thick as it should have been, but it was still tasty.

Grilled Flank Steak with Gorgonzola Cream Sauce

(Adapted from KitchMe)

 

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1 1⁄2 lb flank steak

1 salt

1 Gorgonzola cream sauce, recipe follows

1 tbsp butter

1 shallot, minced

1 cup heavy cream

1⁄4 lb gorgonzola cheese

1 black pepper

1 black pepper, freshly ground

 

Heat a grill pan to medium heat.

 

Season the steak liberally with salt and pepper. Cook for 6 minutes on each side for medium rare. *Cook's Note: If you prefer medium, cook for 8 to 10 minutes per side.

 

Remove from heat, cover with foil to make a tent. Rest for 5 minutes before slicing steak. Cut into 1/8-inch thick slices. Transfer to a platter and ladle on Gorgonzola Cream Sauce.


Heat a medium size saucepan over medium heat. Add butter to melt. Sauté shallots until tender.

 

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Add the heavy cream and let reduce by half.

 

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Turn heat to low, add the Gorgonzola and stir until it melts.

 

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Season, to taste, with salt and pepper.

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Monday, April 14, 2014

Chocolate Rum Pots

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I got this cookbook a long time ago and it comes with a Classical music cd, which my son listens to when he goes down for each of his naps. I finally got around to making one of the desserts in the book for a dinner party we had for some friends. Now I know 4 tablespoons sounds like it’s not that much liquor I think it’s a little over powering in this dessert. I would cut back to 2 1/2 or 3 tablespoons at the most. Overall I would make it again just with a little less booze.

Chocolate Rum Pots

(Adapted from The Food & The Music Chocolate)

 

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8oz semisweet chocolate

4 eggs, separated

1/3 cup superfine sugar

4 tablespoons dark rum

4 tablespoons heavy cream

 

To Decorate:

whipped cream

marbled chocolate shapes

 

Put the chocolate in a heatproof bowl set over a saucepan of gently simmering water until melted. Let cool slightly.

 

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Whisk the egg yolks with the superfine sugar in a bowl until very pale and fluffy.

 

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Drizzle the melted chocolate into the mixture and fold in together with the rum and the heavy cream.

 

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Whisk the egg whites in a grease free bowl until soft peaks form.

 

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Fold the egg whites into the chocolate mixture in 2 batches.

 

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Divide the mixture among 6 individual dishes, and let chill for at least 2 hours.

 

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To serve, decorate with a little whipped cream and marbled chocolate shapes.

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Wednesday, April 9, 2014

Chargrilled Oysters without their shells

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We LOVE Oysters. My husband used to hate them and get grossed out when I would order them on the half shell. Now he’s a huge fan and likes testing out all the toppings they offer.

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I noticed our grocery store offered them already shucked and cleaned which is nice and easy for po'boys, but I was craving the char grilled ones we had last summer (click HERE for details). I was trying to figure out how I could recreate that without the shells then it dawned on me….do the same thing just use a foil pan! It was easier then shucking the oysters and doing all the cleaning. I followed the same directions as doing them in the shell, you just have to watch them so when the cheese melts and it’s bubbly they are done.

Monday, April 7, 2014

Filet with Mushroom Sauce

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I don’t have the most amazing pictures today since I was entertaining guest I couldn’t spend all my time getting the perfect pictures. This sauce just made it’s way up my list to my new favorite steak sauce topping. I love my whiskey cream sauce I make, but this one is equally as good. Not to mention having mushrooms in it makes it a little more healthy right? haha

Filet with Mushroom Sauce

(Adapted from Recipe.com)

 

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4 filet mignon steaks, 5 to 6 ounces each

1/4 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

8 ounces presliced mixed mushrooms

3 cloves garlic, chopped

1/4 cup steak sauce, such as A-1

1 tablespoon onion flakes

2 teaspoons brown sugar

 

Heat broiler. Coat a broiler pan with nonstick spray.

 

Season steaks with salt and pepper. Place on prepared pan and broil for 3 to 4 minutes per side for medium rare or until internal temperature reads 130 degree F on an instant-read thermometer. Keep warm and allow to rest for 5 minutes.

 

Meanwhile, heat a large nonstick skillet over medium-high heat. Add the olive oil, mushrooms and garlic and cook, stirring occasionally, for 5 minutes. Stir in steak sauce, onion flakes, brown sugar and 1/4 cup water. Cook, stirring occasionally, for about 3 minutes, until thickened.


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Friday, April 4, 2014

Beef & Spinach Lo Mein

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My hubby’s new kick is Lo Mein so I thought I would give it a go at home. This is a good easy recipe, but I think using the Lo Mein noodles if you can get them would be better. I would make this again it has a lot of flavor and it’s easy for those busy nights.

Beef & Spinach Lo Mein

(Adapted from Taste of Home)

 

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1/4 cup hoisin sauce

2 tablespoons soy sauce

1 tablespoon water

2 teaspoons sesame oil

2 garlic cloves, minced

1/4 teaspoon crushed red pepper flakes

1 pound beef top round steak, thinly sliced

6 ounces uncooked spaghetti

4 teaspoons canola oil, divided

1 can (8 ounces) sliced water chestnuts, drained

2 green onions, sliced

1 package (10 ounces) fresh spinach, coarsely chopped

1 red chili pepper, seeded and thinly sliced

 

In a small bowl, mix the first six ingredients.

 

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Remove 1/4 cup mixture to a large bowl; add beef and toss to coat. Marinate at room temperature 10 minutes. I realized after I poured the marinade on I forgot to cut my meat so I did so right before I added it to the pan.

 

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Cook spaghetti according to package directions. Meanwhile, in a large skillet, heat 1-1/2 teaspoons canola oil. Add half of the beef mixture; stir-fry 1-2 minutes or until no longer pink. Remove from pan. Repeat with an additional 1-1/2 teaspoons oil and remaining beef mixture.

 

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Stir-fry water chestnuts and green onions in remaining canola oil 30 seconds. I didn’t add the green onions until later.

 

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Stir in spinach and remaining hoisin mixture; cook until spinach is wilted.

 

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Return beef to pan; heat through.

 

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Drain spaghetti; add to beef mixture and toss to combine. Sprinkle with chili pepper. Yield: 5 servings.

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