Bree's Monthly Recipe
September 2013 - Citrus Marinated Flank Steak
The juice of 1 lime, 1 lemon, and 1 orange
2 Tbs. Honey
1/4 cup soy sauce
1/2 tsp. ground ginger
2 Tbs. minced garlic
Salt and Pepper to taste
3 Tbs Olive oil
2 Tbs Dry Sherry
1 pinch red pepper flakes
1 lb. Flank Steak
1. In a large ziplock bag combine ingredients, seal and shake to mix.
2. Add beef and marinate for 4 to 24 hours.
3. Pre-heat grill on high.
4. Sear both sides of steak for 4 to 5 mins to achieve a nice pink center running through the meat, longer if no pink is desired.
5. Let rest 10 mins before slicing against the
Serves: 2 – 4
October 2013 - Loaded Baked Potato Soup
1 package of thick sliced bacon
12 tbs of butter (1 1/2 sticks)
2/3 cup all purpose flour
7 cups of milk or cream
(note: I prefer a mixture of 4 cups milk, 2 cups half and half, and 1 cup cream but feel free to use what you have on hand. The higher the fat content in the milk, the richer the soup will be.)
4 – 6 potatoes (baked, peeled, and cubed into bite sized pieces.)
4 green onions
3 cups sharp cheddar cheese
1 cup sour cream
salt and pepper
vegetable or chicken broth on hand.
1. Bake the potatoes. To do this, coat your potatoes in butter or shortening, roll them in kosher salt, and then wrap them in foil like a burrito. Place them in your oven and bake at 375 degrees Fahrenheit until tender. This step can always be done in advance and the baked potatoes left in the fridge until you are ready.
2. Slice your bacon into bits and then cook until crispy. Set aside.
3. While the potatoes are cooling and the bacon is cooking, begin melting your 12 tbs of butter in a large stockpot. Once melted, add the flour and let the mixture cook for a few minutes. It is normal for the mixture to begin to brown a bit. A tan colored roux (flour and butter mixture) is ok, but a deeper brown means your butter has started to burn and you will need to start over.
4. Begin adding your milk one cup at a time along with salt and pepper to taste. Start with the highest fat content and whisk continuously (i.e. Start with cream, add half and half, and finish with milk.) The higher the fat content the more resistant the milk will be to scalding.
5. When all of the milk has been added, continue whisking over medium heat until the mixture has thickened. Remember the mixture will continue to thicken with the addition of potatoes but you can always add the chicken/ vegetable broth to thin it back out.
6. While stirring constantly, add in the potatoes and green onions.
7. Bring the liquid to a boil and let it cook for a minute or two, still stirring frequently.
8. Bring the heat down to low and add in your cheese, 3/4′s of the bacon, and the sour cream.
9. Adjust your salt and pepper to taste and serve with a topping of bacon crumbles and extra shredded cheese or create a baked potato soup bar and let guests dress their own.
Serves 6 – 8
December 2013 - Chocolate Turtle Fondue
10 oz roughly chopped chocolate*
2 Tbs caramel sauce
2 Tbs heavy cream
1 Tsp corn syrup
3 Tbs salted pecans
1 oz 151 rum for show
Assorted dippers – halved strawberries, banana, etc.
1. In a double broiler melt your chocolate being careful not to exceed 100° F and add the heavy cream in a slow and steady stream while stirring.
2. Add caramel. If you feel as though your chocolate is too thick, feel free to add additional cream.
3. To serve with flare, pour into fondue pot, gently pour 151 on top, at an angle so it stays on top and light at the side of the pot. When the flames have been enjoyed for a moment, sprinkle the pecans over the top, stir the chocolate, and enjoy with dippers of your choice.
Serves 6 – 8
*A quick note on Chocolate- The better the chocolate you use, the more attention you will need to pay because chocolate burns easily. At the same time, the better the chocolate, the better your fondue will end up. While candy store chocolate and chocolate chips may taste wonderful, this is not the ideal chocolate for fondue. The ideal chocolate is called couverture. Please note this is not a brand name but instead refers to the process by which the chocolate has been refined. The brands I prefer include Callebaut, Guittard, and El Ray though there are plenty of other that are exquisite.