Tag Archives: Sauces

Steak with Peppercorn Bourbon Cream Sauce

SteakPeppercornBourbonCreamSauce

I love steak plain and seasoned with just salt and pepper. But sometimes, I like a little more. I also love bourbon and cream, like whiskey milk shakes. I know it sounds weird, but you should try it sometime. So, I am thinking steak, whiskey, and cream. Here is what you get…

Steak with Peppercorn Bourbon Cream Sauce

Ingredients:

  • Your favorite steak
  • salt and pepper
  • 1/4 cup bourbon
  • 1/2 cup heavy whipping cream
  • 1 Tbsp butter
  • 1 Tbsp cracked pepper, large pieces

Instructions:

  1. Prepare your steak the way you like it.
  2. Meanwhile…
  3. Melt one tablespoon butter in small sauce pan with cracked black pepper.
  4. Saute for about two minutes.
  5. Add whiskey to pan.
  6. Add cream to pan.
  7. Bring to a low simmer.
  8. Simmer while cooking your steak.
  9. Serve on top of your steak.

 

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Teriyaki Tri Tip and Asian Vegetables

TeriyakiTriTip

Today we are taking Guy Fieri’s recipe for Teriyaki Sauce and Alton Brown’s recipe for Asian Vegetable Sautee that we applied to chicken back on December 1st and pairing it with beef. We are going to marinate a tri tip. The tri tip is a triangular cut of beef from the bottom of the bottom sirloin cut from a side of beef. You may also find this labeled as a Santa Maria Tri Tip. It is a very popular cut of beef and style of barbecuing in the areas around Santa Maria, California. It is often paired with seasoned beans from the area called pinquito beans. Besides the asian vegetables, I will also reheat some BBQ beans left over from my son’s rib feast on his birthday.

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Chicken Souvlaki Sandwiches with Tzatziki Sauce

ChickenSouvlaki

I love greek fast food! I especially love grilled meats covered with tzatiki sauce. Here is something easy. Marinate some cubes of chicken in olive oil, lemon juice, salt, pepper, and oregano. Add to a skewer alternating between chicken and some chunks of onion, yellow or red. Grill until done and remove from skewers. Squeeze some more lemon juice on top and wrap in warm pita bread. Top with the tzatziki sauce below and enjoy! By the way, it is 20 degrees outside today, but I still fired up the gas grill.

Tzatziki Sauce

Ingredients:

  • 1/2 cup seeded, shredded cucumber
  • 1 tsp salt
  • 1 cup greek yogurt
  • 1/4 cup sour cream
  • 1 Tbsp lemon juice
  • 1/2 Tbsp rice vinegar
  • 1 teaspoon olive oil
  • 1 clove garlic, minced
  • 1 Tbsp chopped fresh dill
  • 1/2 tsp oregano
  • Salt and pepper, taste

Instructions:

  1. Toss the shredded cucumber with 1 teaspoon salt.
  2. Allow to sit at least 5 minutes wrapped in a paper towel.
  3. Get a medium bowl or small food processor.
  4. Mix the yogurt, sour cream, lemon juice, rice vinegar, and olive oil.
  5. Season with garlic, fresh dill, and oregano.
  6. Squeeze the cucumber to remove any excess water.
  7. Stir into sauce.
  8. Season to taste with salt and pepper.
  9. Refrigerate until ready to use.

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Pepper Crusted Beef Tenderloin Roast

Since we are going to be eating lots of turkey over the next few days, I thought I would indulge in some beef. This recipe is adapted from Cook’s Illustrated. These recipes are amazing! Sauteing the peppercorns ahead of rubbing them on the roast tames the spiciness. Adding the nutmeg and orange zest adds more flavor back in. The flavors on this tenderloin roast are phenomenal! The pomegranate port reduction adds another layer of flavor that perfectly complements the beefiness. And of course it is so tender you can cut it with a fork. I roasted some red potatoes with rosemary and lemon to go with this. You must try this dish!

Pepper Crusted Beef Tenderloin Roast

Ingredients:

  • 4 1/2 tsp kosher salt
  • 1 1/2 tsp sugar
  • 1/4 tsp baking soda
  • 9 Tbsp olive oil
  • 1/2 cup coarsely cracked black peppercorns
  • 1 Tbsp finely grated orange zest
  • 1/2 tsp ground nutmeg
  • 1 five to six pound whole beef tenderloin , trimmed

Instructions:

  1. Adjust oven rack to middle position and heat oven to 300 degrees.
  2. Combine salt, sugar, and baking soda in bowl.
  3. Heat 6 tablespoons oil and peppercorns in small saucepan over low heat until faint bubbles appear.
  4. Continue to cook at bare simmer, swirling pan occasionally, until pepper is fragrant, 7 to 10 minutes.
  5. Using fine-mesh strainer, drain cooking oil from peppercorns.
  6. Discard cooking oil and mix peppercorns with remaining 3 tablespoons oil, orange zest, and nutmeg.
  7. Set tenderloin on sheet of plastic wrap.
  8. Sprinkle salt mixture evenly over surface of tenderloin and rub into tenderloin until surface is tacky.
  9. Tuck tail end of tenderloin under about 6 inches to create more even shape.
  10. Rub top and side of tenderloin with peppercorn mixture, pressing to make sure peppercorns adhere.
  11. Spray kitchen twine with vegetable oil spray and tie tenderloin, spacing twine at 2-inch intervals.
  12. Transfer prepared tenderloin to wire rack set in rimmed baking sheet, keeping tail end tucked under.
  13. Roast until thickest part of meat registers about 125 degrees for medium-rare, 60 to 70 minutes.
  14. Transfer to carving board and let rest for 30 minutes.
  15. Remove twine and slice meat into 1/2-inch-thick slices.
  16. Serve with Pomegranate Port Sauce.

Pomegranate Port Sauce

Ingredients:

  • 2 cups pomegranate juice
  • 1 1/2cups ruby port
  • 1 shallot , minced
  • 1 Tbsp sugar
  • 1 tsp balsamic vinegar
  • Salt and pepper
  • 1 sprig fresh thyme
  • 4 Tbsp cold unsalted butter

Instructions:

  1. Add pomegranate juice, port, shallot, sugar, vinegar, thyme, 1 teaspoon salt,and thyme to sauce pan.
  2. Simmer over medium-high heat.
  3. Cook until reduced to 1 cup, 30 to 35 minutes.
  4. Strain sauce through fine-mesh strainer and return to saucepan.
  5. Return saucepan to medium heat and whisk in butter, 1 piece at a time.
  6. Season with salt and pepper to taste.

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Chicken Piccata with fresh Pesto

Below is a simple recipe for fresh pesto. I like this with the pasta I make when we have Chicken Piccata. The fresh herbs and the lemon sauce on the chicken go great together. When I toss the pasta and the pesto, I add about a quarter cup of pasta water to help things mix and stay together.

Classic Pesto

INGREDIENTS

  • 2 garlic cloves, minced
  • 1/4 cup pine nuts, toasted
  • 1 cup fresh basil leaves
  • 3 Tbsp extra-virgin olive oil
  • 1/4 cup grated Parmesan cheese
  • 1 Tbsp fresh Lemon Juice
  • Salt and pepper

INSTRUCTIONS

  1. Process garlic, nuts, basil, oil, Parmesan in food processor until smooth.
  2. Scrape down bowl as needed, about 1 minute.
  3. Add lemon juice.
  4. Season with salt and pepper to taste.
  5. Process again.

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Chicken Parmesan and Pasta with Sundried Tomato Toasted Walnut Pesto

I decided to make Chicken Parmesan for the Monday Night Meal. It is very easy, but I am trying something new tonight. I am going to make a pesto I read about on the Simply Scratch food blog last week. It sounds really tasty and very easy. Always a big plus for Monday night! The chicken parmesan is just italian breaded chicken fried until crispy, add red sauce, and top with a mixture of mozzarella and parmesan cheese. Bake until melty, bubbly, and delicious.

Below is the recipe for the sundried tomato and walnut pesto. This version is doubled since it is for three people and one leftover. OK, after making this, it was too much. So I used half and froze the other half for another time.

 Ingredients:

  • 1/2 cup Walnuts, toasted
  • 1/2 cup packed Sun-dried Tomatoes
  • 1/2 cup grated Parmesan Cheese, plus more for serving
  • 10 large Fresh Basil Leaves
  • 2 clove Garlic, peeled and roughly chopped
  • 1/4 cup Olive Oil, more if desired
  • 1/2 lemon squeezed for juice
  • 1/2 teaspoon Black Pepper
  • White Wine, to taste
  • Kosher Salt
  • 1/2 box of Spaghetti Noodles
  • 1/4 cup reserved Pasta Water

Instructions:

  1. Bring a large pot of water to boil. Salt the water.
  2. Mean while, toast the walnuts in a 10 inch skillet over medium heat until fragrant, about 5  minutes.
  3. Combine the tomatoes, walnuts, basil, parmesan cheese, garlic, olive oil, lemon juice, and black pepper.
  4. Add to a mini food processor.
  5. Process until thick and paste-like. Add more olive oil if it is too dry and crumbly.
  6. Drop in the pasta and cook as directed on the package.
  7. In a skillet over medium heat, add the sun-dried tomato/ walnut pesto.
  8. Stir often while the pesto starts to caramelize on the bottom of the pan.
  9. De-glaze the pan with a good splash of white wine.
  10. Turn the heat off and, using tongs, add in the spaghetti noodles straight from the pot.
  11. Add a 1/4 cup of reserved pasta water and toss some more.
  12. Top with shavings of parmesan and serve.

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Spaghetti, Meatballs, and Red Sauce

Well, it is Monday once again. Time for something easy. I, of course, am thinking of comfort food. The epitome of comfort from childhood is good old fashioned spaghetti and meatballs. Since it is Monday, the only thing we are making from scratch is the red sauce. I have not bought sauce in a jar in 20 years because making this sauce is as easy as opening cans.

But first let’s talk about pasta. My favorite dried pasta is Barilla. It’s inexpensive and tastes really good. Think about how thick you want your spaghetti, there is angel hair, thin, regular, and thick. The Italian names are: capellini, vermicelli, spaghetti, and pellizzoni.

I am also not making meatballs today either, I will share that recipe another time. I bought these from Tony’s Market. They are delicious and the size of baseballs!

OK, on to the red sauce. Once you make this, you too will never buy jar sauce again. The recipe is below, but let’s talk about a couple of preferences first, consistency and herbs. In the recipe below you will see oregano, however use what you like best. Fresh basil or any combination of herbs that you taste in Italian food.

The next item is the consistency of the sauce. Below, I call for two cans of petite diced tomatoes which makes a nice chunky sauce. You can also use crushed, tomato sauce, or any combination. Or you can make the sauce as described and use a hand blender to achieve whatever consistency you desire.

Remember, like all recipes, this is a starting place. Let your creativity run wild!

Red Sauce

Ingredients

2 Tbsp Olive oil
1 clove garlic
1/4 tsp red pepper flakes
2 14 ounce cans petite diced tomatoes
1 Tbsp sugar
2 Tbsp dried oregano
salt and pepper to taste

Instructions
Heat oil in medium sauce pan until shimmering.
Add garlic and red pepper flakes.
Sauté until garlic starts popping.
Dump in tomatoes.
Add sugar, salt, pepper, and oregano.
Cook until you are ready to serve.
Never buy sauce in a jar again!

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