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Steak Au Poivre

Steak Au Poivre

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Yield: 4 Servings

Jean-Pierre

So, what exactly is Steak Au Poivre? Well, it’s a classic French dish that translates to “pepper steak”, and it’s all about the flavors. The key to nailing this recipe is using the best quality steak you can get your hands on. Today we are making it with a tender and juicy strip steak. If you want something fancier, kick it up a notch and make a Filet au Poivre or a Peppercorn Fillet Mignon. And if you aren’t a huge steak fan you can even make Chicken Au Poivre. How ever you make it you are going to love it. It is simply amazing!

  • 1TBS olive oil
  • 2TBS cracked black pepper
  • 2filet mignon 8 oz each, or strip steaks
  • ¼cup cognac
  • 1cup rich veal or beef stock
  • ¼cup heavy whipping cream
  • 1TBS green peppercorns without the brine
  • 2TBS (at least) sweet butter

Preheat Oven to 500ºF.

Cook the steaks:

Cover the steak generously with cracked black pepper.

In an oven proof sauté pan, heat 1 TBS olive oil. When hot add the steaks and cook on the stove top until golden-brown on one side at least 3- to 4-minutes. DO NOT TOUCH THEM. Flip steaks over and put in a PREHEATED Oven. For medium rare you should reach an internal temperature of about 125ºF to 130ºF.

Remove steaks from frying pan and let them rest while you make the pan sauce. Leave a folded towel over the pan handle. IT’S VERY HOT!

Pan sauce:

Carefully deglaze the pan with several TBS of cognac. Be careful if you are going to flambé the fumes may create a huge flame. Add stock, cream and the peppercorns bring to boil and let it reduce and thicken for a few minutes. After the sauce has reached the right consistency turn the heat off and add as much butter as you wish!

Spoon sauce over steak and serve immediately.

Liver with Bacon and Onions

Liver with Bacon and Onions

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Yield: 4

Epicurious

The mashed sweet potatoes with sage butter are a great side dish for calf’s liver. We recommend asking the butcher for the freshest calf liver available, since it can vary in quality. Soaking the liver in milk, a method typically used for pork liver, helps soften and mellow its flavor.

  • 1lb calf’s liver (½ inch thick), cut into 4 pieces
  • 1cup whole milk
  • 8bacon slices, halved crosswise
  • 3medium onions, halved lengthwise, then cut lengthwise into ¼-inch slices
  • ½cup AP flour
  • 1tsp salt
  • ½tsp black pepper

Soak liver in milk in a bowl 20 minutes.

While liver is soaking, cook bacon in a 12-inch nonstick skillet over moderate heat, turning over occasionally, until crisp. Transfer bacon to paper towels to drain and reserve 2½ TBS fat in skillet, transferring remaining fat to a small bowl.

Cook onions with salt and pepper to taste in fat in skillet over moderate heat, stirring frequently, until golden-brown, 12 to 15 minutes. Transfer onions to a bowl and add bacon. Keep warm, covered.

Pat liver dry and discard milk. Stir together flour, salt, and pepper on a sheet of wax paper and dredge liver in flour mixture, shaking off excess.

Add 1½ TBS reserved bacon fat to skillet and heat over moderately high heat until hot but not smoking, then sauté liver, turning over once, until browned but still pink inside, about 4 minutes total. Serve liver topped with onions and bacon.

Beef Braciole

Beef Braciole

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Yield: 4 Servings

adapted from Billy Parisi

First off, it’s pronounced bra-jahl not brack-e-ole, just wanted to be clear there. Beef Braciole is an American Italian dish of parmesan and bread crumb stuffed beef roulades braised in a delicious tomato sauce.
This is seriously so dang good. I’ve always said that braising is my favorite cooking method and this beef braciole recipe just proves that to be true!
Prep: 25 Cook: 1 hour 15

  • 128- oz cans of San Marzano Tomatoes
  • 1lb beef top sirloin
  • ½cup breadcrumbs
  • ½cup grated parmesan cheese
  • 2TBS minced fresh parsley
  • 2finely minced cloves garlic
  • 2-3TBS olive oil
  • sea salt and cracked pepper to taste
  • ¼cup white wine

Add the tomatoes to a blender and blend on medium speed until smooth. Transfer to a medium-size pot, season with salt and pepper, and cook on low heat.

Next, slice the sirloin into 6 thin fillets and pound each of them out on a cutting board in between plastic wrap or a plastic bag until it is about ¼ thick. Season with salt and pepper. Set it aside.

In a medium-size bowl mix breadcrumbs, cheese, parsley, garlic, 2 TBS olive oil and salt and pepper until combined.

Add a small amount of the breadcrumb mixture to the center of each pounded beef fillet and spread it out across the beef fillet pressing it down into the beef. Roll up the beef to make a roulade.

Repeat until the beef and stuffing has all been used and truss each beef roulade with butcher’s twine or a toothpick.

Next, add 1-2 TBS olive oil to a large pan over medium-high heat and sear the beef on all sides until golden-brown, about 2 to 3 minutes per side.

Add in white wine and cook for 2-3 minutes.

Pour in the tomato sauce, add a lid to the pan and cook over low heat for 1 hour.

Remove the butcher’s twine, slice, and serve.

Chef notes:

You can get creative with this braciole recipe and use pounded out pork or chicken instead of beef.

You can use strip loin as well.

Make sure the oil is lightly smoking over medium-high heat before adding in the beef to sear.

Shrimp Parmigiana

Shrimp Parmigiana

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Yield: 4

Brooklyn Brothers

The Brooklyn Brothers show you how to make shrimp Parmigiana right at home. This easy Shrimp Parm recipe is great for your Christmas Eve dinner or anytime. Jumbo fried shrimp smothered in tomato sauce and creamy mozzarella cheese will truly satisfy your taste buds. This easy Shrimp Parmigiana is great on a hero or a side of pasta. Shrimp Parmesan has been a favorite at our restaurants for decades and will be yours also.

  • 2lbs 13-15 shrimp, tails removed, butterflied

For flour:

  • 2cups AP flour
  • ½tsp salt
  • ¼tsp pepper

For egg wash:

  • 7eggs beaten
  • ½tsp salt
  • ¼tsp pepper
  • 1TBS parsley, minced
  • ½tsp granulated garlic
  • ¼cup parmesan cheese

For crumbs:

  • 4cups breadcrumbs, Italian

Assembly:

  • tomato sauce
  • 8oz shredded mozzarella & provolone


Prep:

Set up breading station.

In first position, mix 2 cups flour with ½ tsp salt and ¼ tsp pepper.

Second is egg wash. Mix 7 eggs, ½ tsp salt, ¼ tsp pepper, 1 TBS parsley, minced, ½ tsp granulated garlic, ¼ cup parmesan cheese.

Third is breading. Pour 4 cups of Italian breadcrumbs.

Coat shrimp:
Toss shrimp in flour mixture. Coat in egg wash, then press into breadcrumbs to coat well. Set aside to dish.

Cook shrimp:
Heat a pan and add olive oil (about ½-inch) and heat to 300°F.
Fry shrimp in batches. Set them aside on paper towels to drain.

Assembly:
Preheat oven to 450°F.
On a half sheet pan pour 8 circles of tomato sauce, 3–4-inch diameter.
Top each circle with two fried shrimp.
Top shrimp with additional sauce.
Sprinkle with grated parmesan and top with mozzarella & provolone blend.
Bake for 15 minutes in a 450°F oven.
Sprinkle with parsley.
Serve with pasta.

Chicken Madeira

Chicken Madeira

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Yield: 2

Jean-Pierre

Explore the rich and flavorful world of Chicken Madeira, inspired by a classic Cheesecake Factory dish. This version enhances the original with deeper flavors and a more refined technique, perfect for impressing at dinner. This recipe combines succulent chicken, earthy mushrooms, and asparagus in a luscious Madeira wine sauce, all served over creamy mashed potatoes.

For the chicken:

  • 1lb chicken breast, sliced horizontally into 2 thinner cutlets
  • salt and pepper, to taste
  • 2TBS clarified butter, or garlic olive oil for frying
  • mozzarella cheese sliced, for topping
  • ½cup beef stock
  • 1bunch asparagus ends trimmed and peeled and poached until cooked through

For the sauce:

  • 1TBS clarified butter or extra virgin olive oil
  • 1large shallot, finely chopped
  • 8oz baby Bella mushrooms, sliced
  • 1TBS garlic, minced
  • 2tsp freshly chopped tarragon or thyme
  • 4oz madeira wine
  • 8oz beef stock
  • salt and pepper, to taste
  • 1TBS corn starch diluted into 2 TBS water optional
  • 1TBS parsley, chopped, for finishing
  • 1TBS butter, to enrich the sauce


Prepare the chicken:

Preheat the oven to 375°F.

Season the chicken cutlets with salt and pepper.

In a frying pan, heat clarified butter over medium heat. Add chicken, and fry until golden-brown on one side, flip on other side, top with mozzarella cheese.

Add the asparagus and ½ cup beef stock to the pan and finish in oven until cheese is melted and bubbly. It should not take more than 10 to 15 minutes.

Prepare the sauce:

In a reduction pan, heat the olive oil, and sauté shallots until light golden-brown. Add mushrooms, season with salt and pepper to help release the water. and cook them until their moisture evaporates.

Stir in garlic and tarragon and cook until fragrant.

Deglaze with ½ cup Madeira wine, and 1 cup beef stock and simmer to desired thickness.

If the sauce is too thin, you may use a little corn starch diluted in water to bring to the consistency you like.

Finish with parsley and swirl in butter off the heat for a glossy sauce.

Cook the asparagus:

Blanch asparagus in boiling water until tender, then shock in ice water to stop the cooking process. This method preserves the bright green color and ensures the asparagus is tender yet crisp.

Assemble the dish:

Place a generous serving of mashed potatoes on each plate. Arrange chicken cutlets on top or beside the potatoes. Ladle the Madeira mushroom sauce over the chicken. Serve asparagus alongside the chicken and potatoes.

Foil Packet Shrimp Boil

Foil Packet Shrimp Boil

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Yield: 4 Servings

Adapted from King Soopers Flyer

These might be good.

For the Foil Packets:

  • 2ears corn, halved
  • 12fingerling potatoes sliced into ¼-inch rounds
  • 13oz cooked andouille sausage, sliced into ¼-inch rounds
  • 1medium zucchini sliced into ¼-inch rounds
  • 1large red onion, sliced into ¼-inch rings
  • 18-20large shrimp peeled and deveined, with the tails on (raw, uncooked)
  • 4TBS butter
  • 1tsp Cajun or Old Bay or creole seasoning
  • 1lemon sliced into thin wedges
  • kosher salt
  • ground black pepper

Heat grill, boiler, oven (425°F), campfire, etc.

Prep 4 sheets of foil about 18 inches long. Spray with cooking spray.

Divide corn, potatoes, sausage, zucchini, onion, and shrimp evenly among each.

Season with salt and pepper and add 1 TBS butter and sprinkle ¼ tsp seasoning to each.

Fold up foil to enclose ingredients in packets.

Cook seam side up for 15 minutes. Shrimp should reach 145°F.

Serve with lemon wedges.

Pork Tenderloin with Roasted Green Beans & Potatoes

Pork Tenderloin with Roasted Green Beans & Potatoes

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Yield: 4 Servings

Adapted from Cook’s Illustrated

Since roasting pork tenderloin on a half-sheet pan gives it little opportunity to brown, we brush the meat with dark, intense hoisin sauce to add color and flavor. The spice notes of garlic, anise, and chilis meld with the pork as it cooks, and the sauce gives the vegetables a subtle, almost unidentifiable sweetness. We pair the lean tenderloin with roasted green beans and potatoes all roasted on the same pan.

  • 4TBS unsalted butter, softened
  • 2TBS minced fresh chives
  • 1garlic clove, minced to paste
  • ¾tsp table salt, divided
  • ¼tsp black pepper, divided
  • 2lb pork tenderloins (2 loins), trimmed
  • ¼cup hoisin sauce
  • 1lb green beans, trimmed
  • 3TBS extra-virgin olive oil
  • 1½lb fingerling potatoes, unpeeled, halved lengthwise

Buy tenderloins that are of equal size and weight, so they cook at the same rate. A rasp-style grater makes quick work of turning the garlic into a paste.

Adjust oven rack to lower-middle position and heat oven to 450°F. Combine butter, chives, garlic, ¼ tsp salt, and ¼ tsp pepper in bowl, set aside. Pat pork dry with paper towels and season with pepper. Brush tenderloins all over with hoisin sauce.

Toss green beans, 1 TBS oil, ¼ tsp salt, and ¼ tsp pepper together in large bowl. Arrange green bean mixture crosswise down center of half-sheet pan, leaving room on both sides for potatoes. Toss potatoes, remaining 2 TBS oil, ¼ tsp salt, and ¼ tsp pepper together in now-empty bowl. Arrange potatoes, cut side down, on both sides of green beans.

Lay tenderloins, side by side without touching, lengthwise on top of green beans. Roast until pork registers 140°F, 20 to 25 minutes. Transfer tenderloins to carving board and dot each with 1 TBS reserved herb butter. Tent with aluminum foil and let rest while vegetables finish cooking.

Gently stir vegetables on sheet to combine. Return sheet to oven and roast until vegetables are tender and golden-brown, 5 to 10 minutes longer. Remove from oven, add remaining 2 TBS herb butter to sheet, and toss vegetables to coat. Transfer vegetables to platter. Cut pork into ½-inch-thick slices and place over vegetables, pouring any accumulated juices over top. Serve.

Gayle’s Meat Loaf

Gayle’s Meat Loaf

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Yield: 4

I’ve made a lot of meatloaf, and honestly, I screw it up more often than I succeed. Gayle has been making this recipe for over 40 years and it’s still great. It has seen some changes over the years, and this is the latest version. Can’t beat it.

  • 1lb ground beef
  • ½lb ground pork
  • ⅓cup dry bread crumbs
  • 1tsp salt
  • ¼tsp pepper
  • 5tsp onion flakes (or small onion, chopped)
  • 1½tsp Worcestershire sauce
  • 2eggs
  • French fried onions (optional topping)

Heat oven to 350°F.

In a large bowl combine all ingredients except meat and topping.

Add meat and mix well with a masher or your hands.

Press into greased 8 x 4-inch loaf pan. Top with topping.

Bake for 1 hour.

Let stand for 5 minutes before serving.

Cauliflower Scampi

Cauliflower Scampi

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Yield: 2 Servings

Adapted from: Home Chef
  • 12oz cauliflower florets
  • 2garlic cloves
  • ¼oz parsley
  • 1TBS grated parmesan
  • olive oil
  • 4TBS butter
  • salt & pepper


Prep:

Set a rack on the top shelf of the oven and preheat oven to 425°F.

Cut cauliflower florets into bite-sized pieces.

Roast the Cauliflower:

Place cauliflower on prepared baking sheet and toss with 1 TBS olive oil, salt, and a pinch of pepper. Massage oil and seasoning into cauliflower. Spread into a single layer. Roast in top shelf of hot oven until browned and tender, 20-25 minutes.

Make the Scampi Butter:

Place a medium non-stick pan over medium heat and add 1 tsp olive oil. Add butter, garlic, and a pinch of salt to hot pan and stir constantly until golden brown, 2-3 minutes. Once golden brown, immediately transfer scampi butter to a mixing bowl. Set it aside.

Finish and serve:

Add roasted cauliflower, parsley, and Parmesan to bowl with scampi butter. Stir to combine.

Serve.

Mexican Pan Seared Cod

Mexican Pan Seared Cod

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Yield: 4

Adapted from: https://beyondmeresustenance.com/pan-seared-

This Pan-Seared Fish features Mexican-spiced firm, white fish with fresh tomatoes, onion, and jalapeños with a hint of citrus.

  • 24oz cod, barramundi or tilapia
  • 2tsp cumin
  • 1tsp chili powder or smoked paprika
  • 1tsp garlic powder
  • 1tsp fine sea salt
  • 1TBS oil
  • ½cup grape tomatoes
  • ½medium onion, sliced thin
  • 3cloves garlic, minced
  • 1cup chicken stock
  • 1jalapeno, minced or sliced thin
  • ¼cup mixed juice, orange, lime, lemon, etc. (I used 1/4 cup fresh orange, 1 TBS lemon, 1 TBS lime)
  • ½tsp sea salt
  • fresh ground pepper


Prepare the fish:

Combine the ground cumin, smoked paprika or chili powder, garlic powder and sea salt. Spread out on a plate. Press the fish fillets into the spice rub to generously coat each piece on both sides.

Start the fish:

To a heavy skillet over medium-high heat, add a drizzle of oil or butter. Place fish portions in the hot pan. Cook for 2 to 3 minutes.

Finish the fish:

Gently lift the edge of the fillets to check for doneness. The fish should be white on at least the side against the heat. Turn carefully with a flat spatula. Cook another 2 to 3 minutes. Remove from the pan and set aside.

Sauté the tomatoes and aromatics:

Add the grape tomatoes to the skillet over medium-high heat. Cook until you see a good amount of brown blistering or even bursting. Add the onion. Sauté for 2-3 minutes until onions soften. Add garlic and sauté for 30 seconds.

De-glaze:

Add the broth to the skillet. Bring to a boil and reduce by about half.

Finish the pan sauce:

Add the jalapeño (optional, can be added at serving) and citrus juice. Season with sea salt and fresh ground pepper. Simmer for 5 minutes.

Serve:

Add the cooked fish to plates. Spoon sauce over the top. Garnish with chopped fresh cilantro and/or scallions as desired.

Serve with a rice of your choice.