Asparagus Steak Oscar

Bearnaise Sauce (simple recipe without using packaged sauce):

Ingredients

• 1/4 cup chopped fresh tarragon leaves
• 2 shallots, minced
• 1/4 cup champagne vinegar
• 1/4 cup dry white wine
• 3 egg yolks
• 1 stick butter, melted, clarified
• Salt and pepper

Directions:

Make the bearnaise reduction first. In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside to cool.

Blend yolks and bearnaise reduction together. With the blender running, add 1/3 of the butter in a slow steady stream. Once it emulsifies, turn the blender speed up to high and add the remaining butter. Season with salt and pepper and set aside in a warm spot to hold the sauce.

Steak Oscar

Ingredients:

• 1 pound fresh asparagus, trimmed
• 1/4 pound fresh crabmeat
• 2 tablespoons butter
• 1/2 teaspoon minced garlic
• 1 tablespoon lemon juice
• 4 beef tenderloin steaks (1 inch thick and 3 ounces each)
• 1/8 teaspoon paprika

Directions

Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender. Alternative: you can grill the asparagus with olive oil, salt, pepper or bake them in the oven until crisp. I prefer the oven.

In a large skillet, saute crab in butter for 3-4 minutes or until heated through. Add garlic; cook 1 minute longer. Stir in lemon juice; keep warm.

Grill steaks, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Top with crab mixture, asparagus and bearnaise sauce. Sprinkle with paprika.

Garde Manger - Sandwiches

Pictures of some sandwiches our Garde Manger class made today... Forgot to take pictures of the entire spread. Oh well!

Falafel ^

Reuben with Russian Dressing ^

Blackened Steak Sandwiches ^

Grilled Vegetable Sandwiches ^

Hot Kentucky Brown ^

Grilled Portabella Mushrooms ^

Tony and I's battle wounds for the day.

Mine was a little cut but he filleted a hearty piece off his thumb. (See my amazing bandaging skills ^? )

Yam Nuea Yang (Spicy Beef Salad)

From Southern Living, Cooking Light October 2001

Yield: 4 servings (serving size: 1 cup)

Ingredients

• 1 (1-pound) flank steak, trimmed
• Cooking spray
• 1/3 cup sliced shallots
• 1/4 cup chopped fresh cilantro
• 3 tablespoons fresh lime juice
• 1 tablespoon fish sauce
• 2 teaspoons sliced Thai red chiles or serrano chiles
• 2 medium tomatoes, cut into 1/4-inch-thick wedges (about 3/4 pound)

Preparation

Prepare grill or broiler.

Place steak on a grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness.

Cut the steak diagonally across grain into thin slices; cut each slice into 2-inch pieces.

Combine the steak, shallots, and remaining ingredients, and toss gently.

Nutritional Information

Calories:

214 (39% from fat)

Fat:

9.2g (sat 3.9g,mono 3.6g,poly 0.5g)

Protein:

25g

Carbohydrate:

7.6g

Fiber:

1.1g

Cholesterol:

59mg

Iron:

2.8mg

Sodium:

407mg

Calcium:

17mg

Guy's Flank Steak

(This is a family secret recipe so I am blessed to have received it)

Ingredients:

• Flank cut steak
• Kikkoman Teriyaki marinade & sauce (Pour till steak is fully soaked in zip lock)
• McCormick grill mates: Montreal Steak seasoning
• Green onion (minced)
• Blue cheese or Feta

Directions:
Put all ingredients into a zip lock bag and leave in fridge for at least 5 hours.

Make sure the steak is constantly soaking in the marinade (so you may need to flip the bag every other hour).

Grill until medium well and top with blue cheese or feta.

Wrap with tin foil and let sit for 5 minutes until serving.

Sweet/Sour, Umami, Hanger Steak and Herbs

We had our herb/spices and tasting chapter in class today.

Got organic herbs donated from a local garden and had some dried ones as well - after smelling a few unfamiliar ones, I made a few notes.

• Star Anise- smells like licorice (which I do not like)
• Juniper Berry- smells like a nasty berry
• Cumin - holy damn don't take a big whiff
• Allspice - surprisingly pleasant, reminds me of Christmas and apple pie
• Pineapple Sage - smells like dirty gym socks
• Tumeric - spiced dirt
• Purple (sweet) Basil - much better when cooked, smells a little nasty fresh
• Lemon Basil - amazing delicious lemony basil aroma
• Texas Tarragon - another licorice smell
• Sweet Bay - the forest
• Mexican Oregano - peppery oregano
• Vietnamese Coriander - lemony musky air
• Thyme - ITALIA

After the assault on my nose (and accidentally exhaling into the dried oregano and sprayed it everywhere) - we switched to dill vs sweet pickles. Obviously I scarfed both down.

Then was the dreaded lemon tasting. Added salt to one slice, sugar to another slice, then salt + sugar to another. The salt + lemon was absolutely and utterly dreadful. Sugar and lemon was delicious - I generally do that with my lemon garnish in a restaurant anyway. Salt + sugar wasn't that bad - but the salt totally eff's up the taste.

Next was my favorite part! Cheesssseeeeeeeee tastingggg. I've never met a cheese I didn't like so I was especially excited about this part. We sampled...

• White Cheddar - delicious
• Smoked Gouda - delicious
• Gorgonzola - delicious (even the mold)
• Brie - creamy, pungent but delicious
• Feta - extremely strong by itself! much better with food
• Mozzarella - delicious, creamy, not overpowering
• Manchego - firm and buttery
• Swiss - delicious
• And others I forgot the name

We practiced our knife skills - I still suck at cutting a straight line. I have issues with my Julienne and Batonnet cuts. I had maybe 2 ~perfect cuts out of 2 potatoes and 2 carrots. Mostly plankish, and always one rectangle in with the other end perfectly square. My cubes made from these were rather cute tho! I even minced a potato for shits and giggles.

The class split up and made spinach ravioli on one side and calamari on the other. I, being a masochist, picked the calamari side. The steps to making calamari are much more... disgusting than I imagined but I manned up and did it. Here are step by step pictures in case you are curious.

A. Thaw frozen squid. Cut through arms near the eyes. With thumb and forefinger, squeeze out the inedible beak which will be located near the cut. Reserve tentacles.

B. Feel inside mantle for chitinous pen. Firmly grasp pen and attached viscera; remove from mantle. Wash mantle thoroughly and drain. It is now ready for stuffing. Make rings by cutting across mantle. Arms can be chopped, minced or left whole.

Procedure No. 2 -- Cutting Strips and Pieces

A. Thaw frozen squid. Cut through arms near the eyes. With thumb and forefinger, squeeze out the inedible beak which will be located near the cut. Reserve tentacles.

B. Feel inside mantle for chitinous pen. Firmly grasp pen and attached viscera; remove from mantle.

C. To cut strips or pieces, lay the mantle flat and cut down the center from top to tail. Spread open and wash thoroughly.

D. Cut mantle into size strips or pieces desired. Arms can be chopped, minced, or left whole. E. Soak the calamari in lemon juice until they turn pink. F. Make a batter of flour, salt, pepper and a bit of cayenne. Fry and nom! If that didn't get you in the mood for some seafood, nothing will. Paul (classmate) trimmed some hanger steak of the fat then pound the crap out of it to make it tender. Apparently a cow only has 2 pieces of hanger steak on it so they are rare and expensive. We seasoned the steak with kosher salt and pepper and then pan seared it. I have never in my life grilled/pan seared an entire steak (only strips for stir fry and quesadillas) so I was a little apprehensive. Heated up 1 Tbs of oil in pan (very important to heat oil first!) then seared the steak on both sides. We were supposed to do it medium rare, but 1) that makes me gag and 2) I accidentally overcooked it. Was very tasty but was so full from all the other food I had eaten that morning so I only ate a few pieces. I still prefer rib eyes. The last thing we made was fresh scrambled eggs (classmate has a farm with organic Araucuna chickens she plucked this morning from their bums). Seasoned the eggs with basil, oregano, chives, etc. The eggs were a little undercooked for my taste but the basil was delicious. Reminds me of the eggs I make with tomatoes and onions. Next class is dry/wet methods of cooking. Can't wait.

Crab and Blue Cheese Steak Topper

Ingredients

• * 2 tablespoons olive oil
• * 1 lb crabmeat (lump is best)
• * 1 teaspoon minced garlic
• * 1 teaspoon chopped onion
• * 5 1/4 ounces boursin cheese
• * 1 cup half-and-half cream
• * 2 tablespoons parmesan cheese
• * 1/4 cup blue cheese, crumbles
• * pepper

Directions


Heat saute pan to med-high. Add garlic and onions and cook for approx 1 minute.

Add crabmeat and cook for approx another minute (until heated through).

Add the Boursin cheese and melt slowly. Once melted, add the half and half and simmer on med-low until liquid is reduced to a creamy sauce (2-4 minutes).

Add the parmesan cheese and bleu cheese. It will thicken nicely.

Season with pepper as you like.

Pour over steaks and serve.

It is also wonderful on asparagus.

Asparagus Steak Oscar Recipe

Ingredients:

• * 1 envelope bearnaise sauce
• * 1 pound fresh asparagus, trimmed
• * 1/4 pound fresh crabmeat
• * 1/2 teaspoon minced garlic
• * 2 tablespoons butter
• * 1 tablespoon lemon juice
• * 4 beef tenderloin steaks (1 inch thick and 3 ounces each)
• * 1/8 teaspoon paprika

Directions:

Prepare bearnaise sauce according to package directions. Meanwhile, place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender.

In a large skillet, saute crab and garlic in butter for 3-4 minutes or until heated through. Stir in lemon juice; keep warm.

Grill steaks, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Top with crab mixture, asparagus and bearnaise sauce. Sprinkle with paprika.

Horseradish-Crusted Steak Roulade

Ingredients:

• 2 red bell peppers, stemmed, halved lengthwise and seeded
• 3 tablespoons extra-virgin olive oil
• 1 leek, white and light-green parts only, finely chopped
• 2 cloves garlic, minced
• 1 cup chopped fresh parsley
• Kosher salt and freshly ground pepper
• 1 2 1/4-to-2 1/2-pound flank steak, trimmed
• 1/2 pound sliced provolone cheese (about 8 slices)

For the Crust:

• 3/4 cup breadcrumbs
• 3 teaspoons chopped fresh rosemary
• 3 tablespoons chopped fresh parsley
• 3 tablespoons drained horseradish
• 3 tablespoons extra-virgin olive oil, plus more for brushing
• Kosher salt and freshly ground pepper

Prepare the stuffing for the steak: Preheat the broiler and place the peppers cut-side down on a foil-lined broiler pan. Broil until the skin is charred, 8 to 10 minutes. Transfer to a bowl, cover with a plate and set aside until cool enough to handle. Peel the peppers with your fingers or a paring knife. If necessary, lightly rinse to remove any remaining skin and pat dry.

Preheat the oven to 425 degrees. Heat the olive oil in a large skillet over medium heat. Add the leek and garlic and cook until soft, about 5 minutes. Remove from the heat, add the parsley and season with salt and pepper. Let cool.

Gently pound the steak with the flat side of a mallet or heavy skillet until 1/4 inch thick. Lay out on a cutting board with the long side facing you and season with salt and pepper. Place the roasted peppers evenly over the meat, leaving a 1-inch border all around. Top with the cheese slices, then the leek mixture. Roll the meat away from you into a tight cylinder, tucking in the filling as you roll.

Make the crust: Mix the breadcrumbs, rosemary, parsley, horseradish, olive oil, 1/2 teaspoon salt, and pepper to taste in a medium bowl until moistened. Brush the steak roll with a bit of olive oil and press the breadcrumb mixture over the top and sides. Tie the roll with twine in three or four places, making sure it's not too tight (you want the crust to stay intact).

Place the steak roll on a rack in a roasting pan and roast until the crust is golden and a thermometer inserted into the center registers 130 degrees for medium-rare, about 45 minutes. Transfer to a cutting board and let rest 15 minutes. Carefully cut off the twine, then slice the roll crosswise into 1-inch pieces.





http://www.foodnetwork.com/recipes/food-network-kitchens/horseradish-crusted-steak-roulade-recipe/index.html

Steak, Brown Rice & Veggie Stuffed Peppers

Ingredients:

• 2 large red bell peppers
• 1 c cooked brown rice
• 6 oz. lean steak, diced
• 1/2 c frozen peas, thawed
• 1/2 c frozen broccoli florets, thawed
• 1 medium tomato, diced
• 1/2 c diced yellow onion
• 1 clove garlic, minced
• 2 T olive oil
• 1/2 t ground cumin
• 1/2 t smoked paprika (regular paprika is also fine)
• 1/4 t cayenne pepper
• 1/2 t salt

Directions:

Preheat oven to 350°. Prepare a small, shallow baking dish with a very light coating of cooking spray and set aside. Rinse the bell peppers and pat dry gently with a paper towel. Slice off just the very top of the pepper and remove the seeds & veins. Take the "lid" of the pepper and cut off the remaining flesh, dicing into small pieces. Set aside with the rest of the veggies.

In a large skillet, heat the olive oil and add the minced garlic and onion. Sauté over medium heat until fragrant, then add the diced steak and all the seasonings. Cook for about 2 minutes or until the steak begins to brown (don't overcook as this will continue cooking in the oven!). Add the diced peppers, tomatoes, peas, broccoli and rice, and stir together until completely combined. Check for seasonings and adjust accordingly with salt & pepper. Cook for another 3-4 minutes. Remove from heat and set aside.

Spoon a generous amount of the rice, steak & veggie mixture into each pepper until completely full (go ahead, pack it in!). Place the stuffed peppers in the prepped baking dish, tent with foil, and place in the oven. Cook for about 30 minutes and remove from the oven. Allow to cool for about 5 minutes. Serve with a nice salad, and enjoy!

http://www.poorgirleatswell.com/search?updated-max=2010-05-29T13%3A03%3A00-07%3A00&max-results=10