Thursday, February 19, 2009

Herb Crusted Steak with Cabernet Mushroom Sauce

This is probably one of our most popular dishes at the Lodge where I work. I came up with this one day on a whim and the flavor of the sauce is so yummy. Be sure you have some bread to serve with this, because you'll want to use it to wipe up any extra sauce!

Herb Crusted Steak with Cabernet Mushroom Sauce

INGREDIENTS:

4-6 Large 1"-2" thick steaks
1 pkg each of fresh chives, thyme, tarragon, and oregano
1 bunch of fresh Italian Parsley
1/2 cup regular salted cubed butter
6 shallots finely chopped
1 1/2 C inexpensive Cabernet wine
1 C heavy whipping cream
2 Tbs flour
1 box sliced mushrooms
Salt
Pepper


METHOD:

Pat dry each steak and lightly salt and pepper each side of each steak. Press salt and pepper into meat. Put all herbs into a food processor and finely chop. Place herbs into a shallow pan, mixing together well. Place one steak into herb rub and rotate pressing the herb rub into the meat. Repeat with remaining steaks.
Melt 2 Tbs of butter into skillet, add steaks and cook over medium-high heat. Cook approximately 3-4 min per side, until meat is browned but not completely cooked through. Place steaks on a cookie sheet and put in a preheated 325 degree oven.
Add 3 Tbs of butter to pan and add shallots and saute until soft, add mushrooms and cook until mushrooms begin to release their juices. Add wine and bring to a boil. Reduce heat and simmer for 10 min, stirring to scrape up browned bits and herbs. Add cream and stir. In a small dish melt 2 Tbs butter in microwave and add the flour to the melted butter creating a paste. Add paste to the sauce to desired consistency. Remove steaks from the oven and top with sauce. Serve and enjoy!

*Great with a full bodied red wine like a Cabernet or Zinfandel.

Wednesday, February 18, 2009

Spring Menu Recipes

Hey Y'all here's my first attempt at "blogging" recipes for you. These two will be on our spring menu. The first recipe is actually one I got from the Biggest Loser website, but Curtis Stone. It's light and fairly simple to make. I actually served them on the rosemary skewers rather than sliding them off. It makes a more dramatic and elegant presentation.

Here are the recipes as best as I could "recompose" them for you. Most of what I make is by sight, not using exact measurements, so Hopefully it will work out for you!

Rosemary Skewered Chicken with Orange Glaze

INGREDIENTS

Juice of 3 oranges
1 tablespoon Dijon mustard
1 tablespoon honey
2 garlic cloves, finely chopped
1 tablespoon finely chopped peeled fresh ginger
4 boneless skinless chicken breasts, cut into 1 inch cubes
6 large sprigs of rosemary about 10 to 12 inches long, with half the leaves removed

METHOD

* · Preheat a grill or grill pan on medium high heat.
* Place the orange juice into a small saucepan and cook over medium heat until the orange juice has the consistency of a very thin syrup.
* Add the Dijon, honey, garlic, and ginger and continue cooking over medium heat for 2 to 3 minutes.
* Remove from heat to allow flavors to meld and reserve.
* Evenly divide the cubed chicken among the rosemary sprigs and skewer the chicken onto the exposed part of the rosemary sprigs.
* Lightly brush the grill with oil and grill chicken for 1 to 2 minutes on each side or until the internal temperature of the chicken reaches 165F on an instant read thermometer.
* Remove skewers from the grill to a serving plate, drizzle with the orange sauce and serve immediately.

Chardonnay Asparagus Risotto:

2 Cups arborio rice
4 Cans Chicken Stock
1-1 1/2 C Chardonnay
1 Cup Shredded Parmesan Cheese
6 Asparagus spears chopped into 1/2" pieces
1/2 yellow onion chopped

METHOD:

Sautee onion in 2 Tbs butter until translucent, add rice and cook for 5 min on medium heat. Add one can of chicken stock and stir, add wine after most of stock has been absorbed into rice. Continue to add stock a cup at a time as each addition is absorbed until rice is "creamy" and cooked through.

*Sautee lightly the asparagus in 1 Tbs olive oil until just lightly cooked through. Add to Rice once rice is cooked.

*Add Parmesan cheese and stir thoroughly encorporating into rice. Serve and enjoy!