Recipes

Monthly Recipe

Baking

Pressure Cooker

Black Cube

August 2013 - Homemade Pumpkin Spice Syrup

Recipe by: Brianna N. Eason
Prep Time: 30 minutes
Ingredients:
1 1/2 cups water
1 1/2 cups sugar
6 Tbs. pumpkin puree
1 Tbs. ground cinnamon
1/2 tsp. ground cloves
1 tsp. ground nutmeg
1/2 tsp. ground ginger
dash of pumpkin pie spice (optional)

Directions:
1. Combine the sugar and water in a sauce pot over medium heat; once sugar has dissolved add in spices.
2. Continue cooking for an additional 15 minutes without boiling, stirring occasionally.
3. Let cool for 15 minutes before straining into your container of choice. Syrup should be stored in a glass container in the refrigerator for no more than 4 weeks.

Syrup is best enjoyed in a cup of coffee from our French Press but can also be used with some imagination over several other treats including ice cream.

Makes 2 cups

September 2013 - Citrus Marinated Flank Steak

Recipe by: Brianna N. Eason
Prep Time: 4 to 24 hours
Ingredients:
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

Directions:
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 minutes to achieve a nice pink center running through the meat, longer if no pink is desired.
5. Let rest 10 minutes before slicing against the grain.

Serves: 2 – 4

October 2013 - Loaded Baked Potato Soup

Recipe by: Brianna N. Eason
Prep Time: 2 Hours
Ingredients:
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.

Directions:
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

November 2013 - Orange Poppy Seed Layer Cake with Orange Mascarpone Icing

Recipe by: Brianna N. Eason
Prep Time: 1 Hours
Ingredients:
2 cups granulated sugar
1 cup butter
4 eggs
4 tsp vanilla
3 cups all purpose flour
2 1/2 tsp baking powder
1 cup milk
5 tbs poppy seeds
Zest of 4 oranges
18 oz mascarpone cheese
1 – 1 1/2 cup of powdered sugar, sifted

Directions for Cake:
1. Preheat oven to 350 degrees F.
2. Pour batter into two 9″ Zenker Non-stick Springform Pans
3. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla.
4. Combine flour and baking powder in a separate bowl before adding into the creamed mixture. Mix well.
5. Gently stir in the milk, zest of 2 oranges, and poppy seeds until batter is smooth and pour evenly into the two pans.
6. Bake for 30-40 minutes until golden brown on top or until a toothpick comes out clean.

Directions for Icing:
1. Beat the mascarpone with 1 cup powdered sugar and the zest from two oranges until smooth.
2. Taste test your icing and feel free to add in the extra sugar if desired, you can also add a small amount of orange juice to thin out the icing if it becomes too thick.
3. To decorate, slice the cakes into layers and combine to create one cake. The amount of layers will depend on your preferred layer size. This recipe includes a little extra cake to account for accidents and hungry family members/taste testers. Slice oranges into supremes and place them on your perfectly sliced and iced cake.

Serves 6 – 8

December 2013 - Chocolate Turtle Fondue

Recipe by: Brianna N. Eason
Prep Time: 10 minutes
Ingredients:
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.

Directions:
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 others that are exquisite.

January 2014 - Rustic Bread with Parmesan, Garlic, and Thyme

Recipe by: Brianna N. Eason
Prep Time: 20 minutes
Proof Time: 2 hours and 30 minutes
Bake Time: 30 minutes
Ingredients:
1 1/2 Tbs instant yeast
1 Tbs salt
8 cups all-purpose flour, plus more for dusting
3 cups warm water (110° F)
1 cup grated Parmesan cheese
2 Tbs powdered garlic
2 Tbs dried Thyme

Directions:
1. In a large bowl, mix yeast into water. Stir in flour and salt, mixing until there are no dry patches. Turn dough out onto a lightly floured surface. Knead the dough for 10 minutes. If dough begins to stick to your fingers or the surface, dust with more flour.
2. Once kneaded, half the dough and place into two floured, oval Brotforms. Cover lightly with a kitchen towel and let the dough rise at room temperature until doubled in size, roughly 2 hours depending on room temperature.
3. Turn the proofed dough back out onto the floured surface and gently knead in the Parmesan, garlic and thyme.
4. Place a broiler pan on the bottom rack of the oven. Place a baking stone on the middle rack and preheat oven to 450° F.
5. Allow the dough to rest in the Brotforms for another 30 minutes to 1 hour while your oven preheats.
6. After the rest period is up, turn your bread out and place onto a piece of parchment paper set on a pizza peel or a rimmed baking sheet turned upside down.
7. Slash the top with a serrated or very sharp knife two times. Slide the dough (with the parchment paper) onto the baking stone. Pour one cup of hot water into the broiler pan and shut the oven quickly to trap the steam. Bake the bread until well browned, about 24-28 minutes. Cool completely.

Makes 2 loaves

February 2014 - Buffet Worthy Candied Bacon

Recipe by: Brianna N. Eason
Prep Time: 10 minutes
Bake Time: 20-25 minutes
Ingredients:
1 lb of thick sliced bacon
1 cup light or dark brown sugar
1 Tbs coarse ground black pepper

Directions:
1. Preheat your oven to 400° F.
2. Line a walled baking sheet like the Zenker Expandable Jelly Roll Pan with heavy duty foil.
3. Once your pan is prepared, lay your thick cut bacon out on the pan. It is ok if your bacon slices touch but try to keep them from overlapping if possible.
4. Sprinkle half of the brown sugar on top of the bacon. Sprinkle the sugar slice by slice with your fingers as this will ensure the majority of the sugar makes it onto the top of the bacon and not the pan. Feel free to rub the sugar into each piece as well if you have the time.
5. Now take ½ of the black pepper and sprinkle over the top. When sprinkling the black pepper be sure to do this by hand with your hand held at least 10″ above the pan, this way you will get a more even coating. In this case you will end up peppering the pan as well as your bacon but that is ok.
6. Flip the bacon and repeat steps 4 and 5.
7. Now that your oven is pre-heated, place the bacon in the oven and bake for 20-25 minutes or until golden brown. Be sure to stand and watch the bacon carefully starting after 15 minutes as the bacon can go from almost done to burnt in the blink of an eye due to the sugar content.

Makes 10-12 slices

March 2014 - Hazelnut Chocolate Mug Cake

Recipe by: Brianna N. Eason
Prep Time: 5 minutes
Bake Time: 1 minute
Ingredients:
1/4 cup all-purpose flour
2 Tbs. unsweetened cocoa powder
1/4 tsp. baking powder
2 Tbs. granulated sugar
1/8 tsp. salt
1/4 cup + 1 Tbs. milk
2 Tbs. vegetable oil
2 Tbs. hazelnut chocolate spread

Directions:
1. In a small bowl, whisk together dry ingredients.
2. Whisk in the milk and vegetable oil until all ingredients are combined and batter has no clumps.
3. Pour batter into 2 microwave-safe Seltmann 8 oz mugs.
4. Add 1 tbsp. of spread into the middle of the batter, no need to push it down. It will sink on its own.
5. Place a paper towel in the microwave and set your mugs on top just in case your cake should overflow.
6. Microwave the mug cake for 60-70 seconds or until done. Be careful not to overcook the cake as microwave mug cakes can become spongy if overcooked.
7. Remove from microwave, allow to cool and enjoy with an optional scoop of vanilla ice cream on top.

Serves: 2

April 2014 - Strawberry and Basil Lemonade

Recipe by: Brianna N. Eason
Prep Time: 10 minutes
Ingredients:
1 pint strawberries
1 cup sweet basil chiffonade
1 L fresh squeezed lemonade

Directions:
1. Quarter your strawberries, leaving 4 whole and intact.
2. Fill the Samba Quick Press with a mix of the basil and quartered strawberries.
3. Pour your lemonade into the Samba and allow to sit for at least 10 minutes.
4. While this sits, take the other four strawberries and place one slit in the bottom so that they fit easily over the rim of your chosen glassware.
5. Fill the glassware with ice and sprinkle in some of the remaining basil before filling each glass with your Strawberry Basil Lemonade.

Serves 4

May 2014 - Whiskey Marinated Filet w/ Herb Butter in a Cherry Grill Wrap

Recipe by: Brianna N. Eason
Prep Time: 1 Hour
Ingredients:
For the Steak:
1/4 cup soy sauce
1/4 cup whiskey
1 Tbs honey
freshly ground pepper
1 Tbs minced garlic
1 Tbs olive oil
2 8oz filets
2 grill wraps
2 long scallions (or butcher”s twine)
For the Herb Butter:
2 sticks or 1/2 lb of salted, European style butter, softened
1/2 cup of fresh chives, chopped
2 Tbs fresh, flat-leaf parsley, minced
1 Tbs fresh garlic, minced and made into a thick paste
3 fresh basil leaves, minced
2 Tbs fresh oregano, minced
1 Tbs fresh thyme, minced
freshly cracked white pepper to taste

Directions:
1. Combine the first 6 ingredients in a plastic bag and marinate two 8-12 oz. filet”s for 30 minutes to an hour.
2. While this is marinating make the herb butter:
a. Combine all fresh herbs and mix into the softened butter.
b. Using a sheet of parchment paper, roll the butter into a log roughly the diameter of a quarter.
c. Wrap plastic wrap around the parchment encased butter and place the butter in the freezer. The butter    will keep like this for up to 8 months.
d. When ready to use your butter just cut off the amount you need from the log in slices and return the   remainder to the freezer. The butter you have cut off can be defrosted and enjoyed.
3. Pre-heat your grill.
4. While the grill is pre-heating, soak your Cherry flavored grill wraps and scallions/twine in water for a minimum of 10 minutes.
5. Take your steaks out of the marinade and roll them in the grill wraps. Secure the Grill Wraps, opening on the top, with one of the scallions/twine.
6. Once your grill has reached temperature, and your wraps are ready, place them on the grill with the lid down until they have reached your desired internal temperature. There is no need to flip the grill packet during cooking but stay close and check on them from time to time so that you can spritz them with water should there be any flare-ups.
a. You should always use a thermometer to ensure your food reaches the proper internal temperature, as a general guide, Rare is 125° F, Medium is 140° F, and Well is 170° F.
7. To plate, serve the wrap as a whole so that your guest can un-tie the package and top with herb butter.

Serves 2

June 2014 - Creamy Pesto Pasta with Sun-dried Tomatoes

Recipe by: Brianna N. Eason
Prep Time: 45 minutes
Ingredients:
For the Pesto:
2 cups packed, fresh basil
2 tsp. garlic paste
3 Tbs. Parmesan cheese
1/2 cup extra virgin olive oil

For the Creamy Pesto Pasta:
2 servings of pasta
1/2 cup heavy cream
1 Tbs. butter
2 Tbs. sun-dried tomatoes
3-4 Tbs. fresh pesto
salt and pepper to taste

Directions:
1. To make the pesto you will use in the creamy pesto pasta sauce, combine all pesto ingredients in a food processor.
2. Blend until nearly smooth. It will depend on the food processor, however typically this takes roughly 60 seconds. If you like the pesto a bit smoother, add another tablespoon of oil and blend for an additional 30 seconds.
3. Pour into a glass jar, cover with 1/8″ layer of olive oil, and store in the refrigerator for up to 3 weeks. Simply use what you need and add more oil as needed to keep the remaining pesto covered.
4. Once the pesto is ready, start on your pasta.
5. Re-heat or cook 2 servings of a pasta of your choice.
6. While the pasta cooks, prepare the creamy pesto sauce in a non-stick skillet like the Black Cube.
a. Combine the cream, butter, and Parmesan cheese in the skillet, warm until the cheese is incorporated and the sauce is the desired consistency.
b. Take the sauce off of the heat and stir in the sun-dried tomatoes and fresh pesto.
7. To plate, toss two servings of the cooked pasta with the sauce in the skillet until the pasta is coated and serve.

Serves: 2

July 2014 - Spinach and Feta Egg White Omelet

Recipe by: Brianna N. Eason
Prep Time: 15 minutes
Ingredients:
1 tsp garlic
1 Tbs olive oil
2 cups fresh baby spinach leaves
4 egg whites
1 Tbs fresh or dried chives
2 Tbs water
1/2 Tbs butter
3 Tbs Feta cheese
salt and white pepper to taste

Directions:
1.  Prepare your spinach.
a. In a Black Cube stainless nonstick fry pan, saute the garlic with the olive oil over medium heat.
b. Once this is hot and has begun to sizzle add the baby spinach leaves.
c. As these cook down, add salt and pepper to taste.
d. Cook leaves until wilted and then transfer them to a dish so that your pan is free to begin the omelet.
2. Wipe out the pan with a paper towel or give it a quick rinse and pat dry.
3. Begin pre-heating the Black Cube pan on medium heat.
4. In a bowl, whisk together the egg whites, chives, water, pinch of salt, and a dash of white pepper.
5. When you can feel the warmth of the pan by hovering your hand over it, you are ready to begin.
6. Add the butter to the pan and let it melt.
7. Next pour in the egg mixture. (Whether you stir or not is a matter of preference. If you stir rather than lift up the edge of the omelet and roll your pan, you will want to make sure you stop stirring before the 1 minute mark.
8. A few seconds before the eggs are completely done, add the spinach and Feta cheese to the center of the omelet.
9. Using a spatula, metal or rubber, loosen the edge of the omelet and fold it over, making a half-moon shape.
10. Plate and serve.

Serves: 1

August 2014 - Iced, Cold Brew Vietnamese Coffee

Recipe by: Brianna N. Eason
Prep Time: 26 hours
Ingredients:
1 high ball glass
1 Frieling French Press
Ice
2 Tbs sweetened condensed milk
Room temperature water
1/2 cup medium ground, strong coffee

Directions:
1.  Prepare your cold brew coffee:
a. Begin with a medium ground, strong coffee of your choice. Place 1/2 cup in the 8 oz. Frieling French Press and fill with room temperature water.
b. Stir, cover with plastic wrap, and allow to sit for 12 – 24 hours.
2. Once the brewing process has finished, place the French Press in the fridge for 1 hour to chill completely.
3. When ready to serve, fill a highball glass with 2 Tbs. sweetened condensed milk and ice.
4. Serve the highball glass and French Press with the lid on it, ready to be pressed by your guest.

*Please note that the cold brew coffee method described above produces a coffee concentrate that is roughly 3x stronger than your average cup of coffee. Feel free to dilute the concentrate using water when making this recipe or drink as is.

Serves: 1

September 2014 - Spinach Salad with Pomegranate Walnut Vinaigrette

Recipe by: Brianna N. Eason
Prep Time: 30 minutes
Ingredients:
2 cups baby spinach leaves (or preferred salad greens)
mild blue cheese crumbles
candied walnuts
1/2 cup red wine vinegar
1/2 cup fresh squeezed pomegranate juice
1/2 cup walnut oil
1 cup mild oil (ex. canola or vegetable oil)
3 tbs honey
salt and pepper to taste

Directions:
1.  To prepare your dressing:
a. In a bowl, whisk the vinegar with the pomegranate juice, a dash of salt and pepper, and the honey.
b. While whisking vigorously, add the oils in a slow, steady stream.
c. Once combined, dip a lettuce or spinach leaf in the dressing to taste. Add more salt and pepper as needed.
2. To plate your salad:
a. Arrange the spinach leaves on a plate.
b. Sprinkle the desired amount of blue cheese crumbles on top.
c. Now add the walnuts and spoon dressing on top.
3. The leftover dressing can be stored int he fridge for up to a week. The dressing may start to separate; if this happens simply whisk it to combine again.

Serves: 1

October 2014 - Pumpkin Spice Hot Chocolate

Recipe by: Brianna N. Eason
Prep Time: 20 minutes
Ingredients:
1/2 cup dutch processed, unsweetened cocoa powder
1/4 cup sugar
1 Tbs. vanilla
3 cups of milk
1 cup pumpkin spice syrup (use our recipe from August 2013)
whipped cream
pumpkin pie spice or sprinkles

Directions:
1.  In a saucepan whisk together cocoa, sugar, vanilla, and syrup over medium heat.
2. Add milk and continue heating roughly 8 – 10 minutes on medium heat or until the desired temperature is reached.
3. To serve, top with whipped cream and sprinkle a small amount of pumpkin pie spice or orange sprinkles on top.

Servings: 34 fl. oz.

November 2014 - Grilled Pimento Cheese

Recipe by: Brianna N. Eason
Prep Time: 15 minutes
Ingredients:
3 slices of bacon
pimento cheese spread
2 slices of tomato
2 slices fresh sourdough bread
1/4 tbs. butter
salt and white pepper to taste

Directions:
1.  Melt 1/4 tbs. butter in the BLACK CUBE™ over medium heat. Then coat one side of each piece of sourdough bread with the butter by swirling the bread around the pan.
2. On the opposite side of one slice of bread, spread your favorite pimento cheese.
3. Salt and pepper the tomato slices and then layer them on top of the pimento cheese.
4. Layer on the bacon and then top the sandwich with the other slice of bread, butter side out.
5. Allow the bread to brown for 3-4 minutes before flipping your sandwich and repeating the browning process on the opposite side.
6. To plate, cut sandwich in two.

Servings: 1

December 2014 - Holiday Prime Rib with Dill Horseradish Sauce

Recipe by: Brianna N. Eason
Prep Time: 30 minutes
Cook Time: 3.5 hours
Resting Time: 20 minutes
Ingredients:
1 standing rib roast (3-rib), at room temperature, cut off the ribs, and tied back on with butcher”s twine (Ask your butcher for help if assistance is needed)
1 Tbs. vegetable oil
salt and white pepper
1 cup of sour cream
2 Tbs. prepared horseradish
1 Tbs. dried dill weed

Directions for the Prime Rib Roast:
1.  Adjust oven rack to low and pre-heat the oven to 200°F.
2. On the stove, heat a large roasting pan on medium-high heat, over two burners with a tablespoon of vegetable oil.
3. While the pan is pre-heating, lightly season the roast with salt and white pepper.
4. Once the pan is hot, sear the roast on all sides for roughly 6-8 minutes (a few minutes per side.)
5. Season the meat again once it has been seared, generously this time with salt and white pepper.
6. Replace the roast in the pan with the bones on the bottom so that they act like a roasting rack.
7. Place the pan in the oven and cook until the roast registers 130°F in the center (medium-rare). This will take roughly 3.5 hours for a 7 lb 3 rib roast. Use the general rule, 30 minutes per pound.
8. Let stand 20 minutes before untying the bones and carving.

Directions for the Dill Horseradish Sauce:
1.  In a small bowl combine the sour cream, prepared horseradish, and dill.
2. Chill until ready to serve.

Servings: 4 – 6

January 2015 - Decadent Chocolate Tart with Strawberry Whipped Cream

Recipe by: Brianna N. Eason
Prep Time: 2 hours and 45 minutes

Ingredients:
9 honey graham crackers, crushed
5 Tbs butter, melted
1/4 cup sugar, plus 2 Tbs
2 1/4 cups of heavy cream, plus 4 Tbs
2 large eggs
pinch of salt
12 1/2 ounces of semi-sweet or bittersweet chocolate
1 tsp vanilla
2 tsp light corn syrup
2 Tbs warm water
1/2 cup strawberries

Directions for the Crust:
1. Pre-heat the oven to 350°F.
2. Stir together the graham crackers, butter, and 1/4 cup sugar until combined.
3. Pour into an 11″ Nonstick Tart Pan, and press evenly into the bottom and 3/4″ up the sides.
4. Bake until firm, roughly 10 minutes.
5. Allow to cool to room temperature.
Directions for the Filling:
1. Bring 1 1/4 cups of cream to a boil.
2. Finely chop 9 oz of chocolate and place into a heat safe bowl.
3. Pour the cream over the chocolate once it reaches a boil and stir slowly until smooth.
4. In a separate bowl whisk together the eggs, vanilla, and salt before pouring into the bowl with the melted chocolate.
5. Stir slowly until smooth and pour into the cooled crust.
6. Bake until filling is set about three inches from the edges. The center will not be set at this point but will set up as it cools. This should take roughly 20 – 25 minutes.
7. Cool completely, roughly 1 hour.

Directions for the glaze:
1. In a small, microwave safe bowl combine 4 tbs cream and 2.5 oz. of chocolate.
2. Place in the microwave and heat in 30 second increments, stirring in between, until smooth.
3. Stir in corn syrup and water.
4. Pour onto the cooled tart and rotate the tart until the glaze covers the filling.
5. Let stand for 1 hour until glaze sets.
6. Top with rosettes of Strawberry Whipped Cream.

Directions for the Strawberry Whipped Cream:
1. Whip 1 cup of cream until frothy.
2. Sprinkle in 2 Tbs of sugar and continue whisking until the cream forms stiff peaks.
3. In a blender or a separate bowl, blend or smash 1/2 cup of strawberries into a soup-like consistency.
4. Fold the blended/mashed strawberries into the cream and whip with a wire whisk until desired consistency is reached. If your whipped cream breaks you can revive it with an additional 2 tablespoons of cream.

Servings: 6 – 8

February 2015 - Surf and Turf with a Red Wine Reduction

Recipe by: Brianna N. Eason
Prep Time: 45 minutes

Ingredients:
2 large tiger prawns, peeled and deveined
2 8 oz. filets, room temperature
2 tbsp. shallots, minced
1 tsp. fresh garlic, minced
1 tsp. paprika
1 cup full-bodied red wine (Cabernet, Malbec, or Syrah)
2 1/2 tbsp. butter
4 tbsp. vegetable oil (canola, corn, or vegetable)
2 tbsp. olive oil
salt and white pepper

Directions for the Surf:
1. Before Starting on the steaks, prepare the marinade for the prawns by combining the garlic, olive oil, lemon, paprika, and salt and pepper in a bowl.
2. Place the shrimp in the marinade, toss to coat, and then cover the bowl and marinade them for 5 – 30 minutes or until red wine reduction for the steak is finished.
3. When the steaks are in the oven and the red wine reduction is finished, preheat a small stainless steel skillet with 2 tbs of vegetable oil on medium heat until the oil heats and begins to shimmer.
4. Once the oil is hot, take the prawns out of the marinade and toss them into the skillet.
5. Saute for roughly 3 minutes per side.

Directions for the Turf:
1. While the shrimp are marinading preheat a stainless steel skillet on medium – high heat with 2 tbs vegetable oil until the oil heats and begins to shimmer.
2. While the pan is preheating, season the steaks with salt and pepper on both sides.
3. When the pan has reached temperature, sear both steaks for roughly 2 minutes per side.
4. Once the steaks are seared, transfer to a baking dish and finish them in a 350°F oven for roughly 10 – 15 minutes or until the desired internal temperature is met.
5. Now that the pan is empty but still hot, reduce the heat to low-medium and add the shallots. Allow them to caramelize before pouring in the wine and deglazing the pan.
6. Reduce until half of the liquid has evaporated and then add the butter before removing the pan from the heat and allowing the glaze to cool.

Servings: 2

March 2015 - Coq Au Riesling

Recipe by: Cassandra Rosen
Please click here for a link to the original.
Prep Time: 45 minutes

Ingredients:

2 Tbs extra virgin olive oil
2 leeks, finely sliced
3 garlic cloves, smashed
3 lbs chicken thighs, skin removed (may be deboned prior to cooking, if you prefer)
1 cup thick cut bacon, chopped
1 750-ml bottle Alsace Riesling wine
10 Crimini (Baby Portobello) mushrooms, sliced
4 Tbs freshly chopped tarragon,dill, or thyme
2 – 3 bay leaves
salt and pepper to taste
half and half
buttered egg noodles

Directions:

1. Thoroughly wash and rinse the leeks in a colander, separating all pieces so as to remove any sand hiding between the leaves.
2. Heat the olive oil in the pressure cooker, and fry bacon until crisp.
3. Brown the chicken thighs, about 2 – 3 minutes on each side, over medium high heat.
4. Add the leeks and garlic, saute for about a minute.
5. Pour in the entire bottle of wine, the mushrooms, 2 Tbs of herbs, and bay leaves.
6. Place the pressure cooker lid on, seal, and bring to a boil. Cook for roughly 20 minutes. Follow manufacturers directions to remove from heat and open pressure cooker.
7. Season with salt and pepper.
8. Debone (if you have not already) and roughly chop the chicken before serving over buttered egg noodles with a sprinkle of fresh herbs and a drizzle of half and half.

Servings: 6

May 2015 - Fried Ice Cream

Recipe by: Shaken Together
Please click here for a link to the original.

Ingredients:

6 inch flour tortillas
Cinnamon Sugar (I use 3 parts granulated sugar and 1 part cinnamon)
Graham crackers – 2 sheets
2 tablespoons unsalted butter – divided
Dulce de leche caramel sauce
Vanilla ice cream

Directions:

For the Cinnamon Sugar Tortilla Bowls
1. Preheat the oven to 450*.
2. Press the flour tortillas into the bowls.
3. Bake for 8-10 minutes or until shells are crispy and lightly browned.
4. Allow the shells to cool.
5. Melt one tablespoon of butter, brush the inside of the cooled shells and dust with cinnamon sugar.

For the “Fried” Ice Cream Topping
6. Crush the graham crackers into crumbs/pieces. This will form the “fried” ice cream topping.
7. In a skillet over medium heat, melt 1 tablespoon of butter and add crushed graham crackers.
8. Stir frequently until crackers are toasted and a little darker in color. Once you can smell them, the toasted crackers will be done in about 1 minute.

For the Dulce de Leche
9. While you are toasted your graham crackers, warm dulce de leche in the microwave or in a small sauce pan – it will be thick but as it heats, it thins out. You want to be able to spoon it over ice cream.

To build the sundaes:
10. Scoop a large scoop of vanilla ice cream into each cinnamon sugar tortilla bowl.
11. Drizzle warm dulce de leche over the ice cream.
12. Add 1/2 of the toasted graham crackers over each sundae, pressing lightly around the ice cream scoop to resemble traditional friend ice cream

Servings: 4