Steak Au Poivre with Bourbon Cream Sauce

Picked up some steaks and added a delicious sauce. I make this anytime I'm not grilling a steak. Au Poivre means "with pepper" in french which makes the recipe, but I'm pretty sure the french version doesn't call for Jim Beam.....my version does.

I also made Jeff's oven fries and some broiled asparagus (salt, pepper, olive oil, crushed red pepper, broil for 8 min).

Ingredients:

2 Filet Mingion steaks (or any steaks) 1.5 inches thick (room temp)
3 Tablespoons heavy cream
1/3 Cup vegetable stock
1/4 Cup bourbon
1 Tablespoon butter divided
1 Tablespoon olive oil
Salt
Course Ground Pepper

Process:

Preheat oven to 400. Place cast iron skillet over high heat. Liberally apply coarse ground pepper to steaks and coat with salt, pressing seasoning into meat. When skillet begins to smoke add olive oil and half of butter to pan. Sear steaks for 2 minutes per side then place in oven. Roast for another 6-8 minutes for medium rare. Remove skillet from oven and place steaks on a plate to rest, tent with foil.

For the sauce, heat pan over high heat. Remove pan from heat and add bourbon. Light it with a grill lighter if you choose, or just let reduce by half. Add vegetable stock and reduce by half again, about 3 minutes. Whisk in cream and simmer until thick, another 3 minutes. Finish with reserved tablespoon of butter and salt and pepper to taste. Spoon sauce over steaks.

The Ultimate Coleslaw w/ Pecans and Spicy Chile Dressing

Jeff, I saw your post about your new sandwich idea. Try this coleslaw recipe to go along with it. I made some quesedillas today for lunch with some left over chicken I had from the French Chicken in a Pot recipe. I prepared black beans and this coleslaw to go along with it, however, I omitted the apples. In my humble opinion apples have no place in a well prepared coleslaw. Also, I substituted cilantro for the mint. It was delicious coleslaw. Sorry, no pics. Also, it is impossible for me to vote in the poll. I just can't choose my favorite between wings and skyline chili dip. I don't want to make either one mad; I need them both.


THE ULTIMATE COLESLAW WITH PECANS AND SPICY CHILE DRESSING

Serves 6-8

1 head napa or Savoy cabbage, shredded
4 carrots, shredded
2 Granny Smith Apples, thinly sliced
1 medium red onion, thinly sliced
1 cup pecans, toasted and chopped

Dressing:
1 tablespoon Dijon mustard
1 teaspoon sugar
½ teaspoon cayenne
½ teaspoon ground cumin
¾ cup mayonnaise
Juice of 1 lemon
Kosher salt and freshly ground black pepper
Leaves from 1 bunch of fresh mint

1. Throw the cabbage, carrots, apples, onion, and pecans into a large bowl. Mix well with your hands and set aside.
2. In a small bowl, stir together dressing ingredients until well blended. Season with salt and pepper. Pour the dressing over the cabbage mixture and toss well to coat. Garnish with mint leaves.

What is on your menu for the super bowl?

French Chicken in a Pot

Presentation points = 0. Deliciousness points = 10. French Chicken in a Pot is a winner in my book. Andy's braising post got me motivated last week. I saw this recipe on Cook's Illustrated and it's a similar concept to braising. Basically, instead of braising the meat in a flavorful sauce/liquid of some sort, you let the natural chicken juices be the braising liquid. The recipe is below and it's super easy, with one exception. Whenever you attempt to "sear-off" a whole chicken it gets to be a little tricky to work with. Not a big issue though. The chicken came out extremely moist. I'm talking uber-moist chicken here gentlemen. If that sounds like something you can sink your teeth into (won't be that hard due to how moist it is), then this recipe is for you. Here are a few pics I took as the process went along.






FRENCH CHICKEN IN A POT

Serves 4. Published January 1, 2008. From Cook's Illustrated.

The cooking times in the recipe are for a 4 1/2- to 5-pound bird. A 3 1/2- to 4 1/2-pound chicken will take about an hour to cook, and a 5- to 6-pound bird will take close to 2 hours. We developed this recipe to work with a 5- to 8-quart Dutch oven with a tight-fitting lid. If using a 5-quart pot, do not cook a chicken larger than 5 pounds. Use the best chicken available, such as a Bell & Evans. If using a kosher chicken, reduce the kosher salt to 1 teaspoon (or 1/2 teaspoon table salt). If you choose not to serve the skin with the chicken, simply remove it before carving. The amount of jus will vary depending on the size of the chicken; season it with about 1/4 teaspoon lemon juice for every 1/4 cup.

INGREDIENTS
1 whole roasting chicken (4 1/2 to 5 pounds), giblets removed and discarded, wings tucked under back (see note)
2 teaspoons kosher salt or 1 teaspoon table salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1 small onion , chopped medium (about 1/2 cup)
1 small stalk celery , chopped medium (about 1/4 cup)
6 medium garlic cloves , peeled and trimmed
1 bay leaf
1 medium sprig fresh rosemary (optional)
1/2 - 1 teaspoon juice from 1 lemon

INSTRUCTIONS
. 1. Adjust oven rack to lowest position and heat oven to 250 degrees. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large Dutch oven over medium heat until just smoking. Add chicken breast-side down; scatter onion, celery, garlic, bay leaf, and rosemary (if using) around chicken. Cook until breast is lightly browned, about 5 minutes. Using a wooden spoon inserted into cavity of bird, flip chicken breast-side up and cook until chicken and vegetables are well browned, 6 to 8 minutes. Remove Dutch oven from heat; place large sheet of foil over pot and cover tightly with lid. Transfer pot to oven and cook until instant-read thermometer registers 160 degrees when inserted in thickest part of breast and 175 degrees in thickest part of thigh, 80 to 110 minutes.
2. Transfer chicken to carving board, tent with foil, and rest 20 minutes. Meanwhile, strain chicken juices from pot through fine-mesh strainer into fat separator, pressing on solids to extract liquid; discard solids (you should have about 3/4 cup juices). Allow liquid to settle 5 minutes, then pour into saucepan and set over low heat. Carve chicken, adding any accumulated juices to saucepan. Stir lemon juice into jus to taste. Serve chicken, passing jus at table.

Spotlight: Corn Tortillas

I propose that we start, what I like to refer to as, a Spotlight post. These so called "Spotlight Posts" should be an opportunity to highlight certain items that you're diggin on. Without further ado, I give you- Corn Tortillas.

Corn Tortillas

So if you haven't used fresh corn tortillas for anything you are missing out. They have great flavor and add a little something extra to your tacos, enchiladas, and what have you. Biggs by me carries them, make sure to get the fresh ones, re-hydrating the dry ones is a waste of money. I've made simple chicken tacos with just grilled chicken, quac, and pico di gallo. I've also made steak tacos with carmelized onions, goat cheese, and habanero salsa. If you use them for tacos just stick them in a saute pan over medium-high heat for about 20-30 secs on each side and keep them warm in foil. Last night I made some chicken enchiladas. I used this Tyler Florence recipe for the enchiladas, except I used roasted pablanos instead of the canned chilis http://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-recipe/index.html. I used this Emeril recipe for the sauce using Ancho and New Mexican chili powders http://www.foodnetwork.com/recipes/emeril-lagasse/easy-enchilada-sauce-recipe/index.html. So get out there and get yourself some Corn Tortillas!

Margarita - Good Eats Version

Saw this on Good Eats this week and I think I'm going to have to give it a whirl. I usually use Simpkins' recipe that I'm pretty sure he stole from a mexican bartender from Don Pablo's, but this one seems pretty delish!


Ingredients
2 ounces 100 percent agave silver/blanco tequila, divided
1 tablespoon kosher salt
4 limes, divided
1/2 small Hamlin or Valencia orange
2 tablespoons light agave nectar
3/4 cup ice cubes, about 3 to 4
Directions
Pour 1/2-ounce of the tequila into a small saucer. Spread the kosher salt in a separate small saucer. Dip the rim of a martini or other wide rimmed glass into the tequila. Lift out of the tequila and hold upside down for 10 seconds to allow for slight evaporation. Next, dip the glass into the salt to coat the rim. Set aside.

Halve 2 of the limes, cut a thin slice for garnish from 1, and set aside. Juice the halved limes into the bottom of a Boston-style cocktail shaker. Cut the remaining 2 limes and the orange into quarters and add them to the juice in the shaker. Add the agave nectar to and muddle for 2 minutes until the juices are release. Strain the juice mixture through a cocktail strainer into the top of the shaker and discard the solids.

Return the juice to the bottom of the shaker, add the remaining 1 1/2 ounces of tequila and any remaining on the saucer. Add the ice to the shaker, cover and shake for 30 seconds. Strain the mixture through a cocktail strainer into the prepared glass, garnish with reserved lime slice, and serve immediately.

UPDATE: Made one of these bad boys last night and I think I will have another tonight. It takes a little more work than a regular margarita because of the muddling, but the fresh lime and orange made all the difference in the world. Normally I can only have 1 or 2 ritas because they are so sweet, but this one is light and refreshing and I could drink them until the chips and salsa runs out.

Portobello Mushroom and Egg White Omlette

I'm normally one to eat some sort of breakfast meat in the morning, but by substituting a hearty portobello mushroom you don't even miss it. It would also work for a regular omlette, but I had some egg whites I was trying to use up. I'm sure Jeff would add carmelized onions!

Ingredients:

1 Portobello mushroom cap

1 teaspoon Olive Oil

cooking spray

3 large egg whites or 1/4 cup of liquid egg whites

1/4 cup Swiss cheese or a slice and a half

Salt and pepper to taste

1 Tablespoon chopped parsley

Process:

Preheat oven to 350. Wash portobello cap and remove stem. drizzle with olive oil and sprinkle salt and pepper. Roast 10-15 minutes, stem side down. Remove from oven and let cool while you make the omlette. Turn oven to broil. Heat a 8 inch non-stick omlette pan over medium heat and coat with cooking spray. Pour in egg whites, sprinkle with salt and pepper, and cook until no longer runny. Slice mushroom cap into 1/4 inch slices and fan over half of omlette and top with Swiss cheese. Slide skillet under broiler and heat until cheese starts to bubble. Pull from oven, fold egg in half and top with chopped fresh parsley. Serve with sourdough toast.