Monday, August 22, 2016

Steak Oscar

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We love our Sunday steak night and what makes it even better is when we all get to cook together. I also don’t mind having an extra set of hands in the kitchen. Tonight my son was in charge of the steak sauce. We love Oscar style on steaks. The only problem is I messed this one up a little not waiting for it to cook down all the way so it had a stronger vinegar taste to it.

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I saw this on Southern Boy Dishes website and thought it was an interesting read. -

“Steak Oscar allegedly acquired its name from a famous New York epicure. Oscar Tschirky, maitre d’hotel at New York’s Waldorf-Astoria, became known as Oscar of the Waldorf because of his hard-to-pronounce last name. Born in La Chaux-de-Fonds, Switzerland in 1866, Oscar migrated to the United States in 1883, and settled in New York City.

He began working as a busboy in New York, eventually making his way through the ranks to become maitre d’hotel at the Waldorf. Although never a chef, he became quite the epicure with a published cookbook. Some sources speculate that Waldorf Salad and Eggs Benedict are his creations. He also had a hand in popularizing Thousand Island salad dressing.”

 

Steak Oscar

(Adapted from Southern Boy Dishes)

 

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1/3 cup white wine or champagne vinegar

1/3 cup dry white wine

3 tablespoons minced shallots

3 large egg yolks

8 tablespoons unsalted butter, cut into 8 to 10 pieces, plus one tablespoon

1 tablespoon minced fresh tarragon

Kosher salt

Black pepper

6 8-ounce beef tenderloin filets

Extra virgin olive oil

18 asparagus spears, trimmed

8 ounces lump crabmeat

 

Preheat oven to 400 degrees.

 

To prepare the sauce, add about 1 inches of water in a small sauce pan and bring to a simmer. In a small skillet, bring vinegar, wine, and shallots to a boil. Reduce to medium heat and cook for 8 to 10 minutes until reduced to about 2 tablespoons. Strain liquid into a heatproof bowl that will fit over the sauce pan.

 

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Whisk egg yolks into vinegar mixture and place bowl on the sauce pan over simmering water. Continue whisking for 3 to 4 minutes until mixture begins to thicken. Make sure water is barely simmering and not boiling. When mixture has thickened and appears slightly shiny, begin adding butter one piece at a time, allowing each piece to melt before adding the next. (Make sure you cook it down all the way otherwise you have a stronger vinegar taste to your sauce.)

 

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When all butter is incorporated, add tarragon and salt and pepper to taste. If not serving sauce immediately, keep over simmering water, whisking regularly. (I added in the crab now instead of leaving it whole on top of the sauce.)

 

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Season filets with salt and pepper and drizzle with olive oil. Heat a cast iron or non-stick skillet over high heat. Place filets in skillet and sear for 3 to 4 minutes on each side. Transfer skillet to oven. If not using an ovenproof skillet transfer filets to baking pan. Use a meat thermometer and cook to 130 degrees for medium rare or 140 for medium. Remove from oven and cover with aluminum foil and allow to rest for 10 minutes.

 

While filets are resting, steam asparagus until just fork tender. Drizzle with olive oil and season with salt.

 

Melt 1 tablespoon butter in a small skillet. Toss crabmeat in butter just long enough to heat it, being careful to not break it apart.

 

To assemble, place filets on serving plates. Spoon sauce over steak, top with crabmeat, and serve with asparagus.

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Friday, August 19, 2016

Crispy Brussels Sprouts with Goat Cheese and Honey

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We love trying out new Brussels sprouts recipes. This one is really good. The crispy version is way better then steamed in my opinion. You can’t go wrong with goat cheese and with the drizzle of honey is rounds out the dish with a little sweetness. It really is to die for! I did mine in a deep dryer to make it easier, but the recipe below is done in a pan. 

Crispy Brussels Sprouts with Goat Cheese and Honey

(Adapted Bites of Bri)

 

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1 lb Brussels sprouts

½ cup canola oil (or more depending on the size of your pot).

1 oz goat cheese

1 tbsp honey

1 tsp salt

 

Start by slicing up some Brussels sprouts. You’ll want to use larger sprouts for this recipe, preferably ones that have some stalk left on them to hold all the leaves together while frying. I opted to slice the Brussels from a stalk since my grocery store only had tiny ones in the bag.

 

After I sliced the Brussels from the stalk, I sliced them in half and left the little stalk part intact.

 

Meanwhile, I added the canola oil to a medium saucepan over medium-high heat. It was about 1” deep. (I used a deep fryer)

 

After about 1-3 minutes, I tested the oil to see if it was hot by slowing dipping a Brussels sprout into the oil. Once it sizzles, you’ll know it’s ready. At this point, I dropped the heat to medium and got my splatter screen ready.

 

Once the oil is hot, slowly add about half of the sprouts. Use tongs to make sure they distribute evenly and flip them once they’re golden on one side.

 

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When the Brussels are completely golden (about 4 minutes), use the tongs to remove them to a paper towel lined plate.

 

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Repeat with the second batch.

 

Once the second batch is complete, salt the sprouts evenly and plate them.

 

Before serving, add a drizzle of honey and a crumble of goat cheese.

 

Serve immediately for an appetizer or a side dish.

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Wednesday, August 17, 2016

Creamy Power Slaw

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Sometimes finding a quick and easy side is tricky when you are just heating up leftovers. I tried this as a sample at HEB and really liked it. They served it as a bed under seared tuna. It’s super easy, just mix one bag of power slaw or any slaw mix and creamy avocado dressing to your desired creaminess.

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Monday, August 15, 2016

Mini Strawberry-Mascarpone Shortcake Trifle

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When we spend our weekends at the lake I like make simple desserts and this one couldn’t get any easier as you can make the mascarpone ahead of time, chop the strawberries ahead of time and buy premade small angle food cakes. If you want you could even make this in a big trifle for a pot luck. Use any berries you want this is a winner dessert this summer.

Mini Strawberry-Mascarpone Shortcake Trifle

(Adapted from Big Bear’s Wife)

 

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1 box angel food cake mix1 1/4 cups water

8 ounces mascarpone cheese

1 cup heavy cream

1/2 cup powdered sugar

1 tablespoon vanilla

2 cups sliced strawberries

 

Preheat oven to 350F.

 

Whisk together the angel food cake mix and water.

 

Pour into an angel food cake pan or a loaf pan.

 

Bake for 35 minutes or until done.

 

Remove from oven - if using an angel food cake pan, sit on top of a glass bottle to cool - if using a loaf pan, tip onto side to cool.

 

Cool completely.

 

Once cool, cut into small cubes.

 

In a bowl, mix together the Mascarpone and heavy cream.

 

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Mix in the powdered sugar and vanilla.

 

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Mix until smooth.

 

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Layer small jars with layers of cake, Mascarpone filling and sliced strawberries.

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Friday, August 12, 2016

Maple Glazed Bacon Wrapped Roasted Carrots

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I found my new favorite side dish to smoke while we have the meat cooking away. These carrots are beyond melt in your mouth delish, I mean there’s bacon for crying out loud. How can it get any better than that? The carrots get sweeter as they cook and the maple syrups helps caramelize them. It’s the perfect balance of week and salty!

Maple Glazed Bacon Wrapped Roasted Carrots

(Created by Finding Inspiration in Food)

 

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2 pounds carrots, well scrubbed or peeled

1 pound bacon

1/4 cup maple syrup

 

Wrap the carrots in the bacon.

 

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Grill Method

Cook on grill over indirect heat until carrots are cooked through and bacon is crisp, glazing with maple syrup as it cooks.

 

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Oven Method

Arrange on a wire rack on a baking sheet and roast in a preheated 400F oven until the bacon is crispy and the carrots are tender, about 20-30 minutes, glazing with the maple syrup half way through.

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