Tag Archives: beef

New York Strip with Bleu Cheese-Chive Butter and Horseradish Mashed Potato

22 Nov

A succulent juicy local New York Strip topped with Bleu Cheese and Chive Butter that is literally exploding with flavor! Horseradish potatoes are the perfect accompaniment to the rich and tender steak with bleu; with enough horseradish to provide a good strong bite that is balanced out by the decadent butter. This dish is the perfect at home steakhouse meal, the only thing missing is a good strong Gin Martini and a fine cigar!

 

What ya need:

16 oz New York Strip

Russet Potato, quartered

1/4 cup crumbled bleu cheese

4 tblsp salted butter

chives, minced

2 1/2 tbls horseradish

canola or veg oil

s and p

Heres what ya do:

1. Allow steak to come to room tempature.

2. While steak is coming up top temp boil potato in salted water until fork tender, 30-40 minutes.

3. Make Bleu Cheese and Chive Butter, allow butter to soften and mix with crumbled bleu and 3-4 sprigs of minced chive. This can be made up to 2 weeks ahead of time and frozen to allow the flavors to meld. Store covered in refrigerator until ready to use

4. Season steak with s and p and brush with oil. Grill on a hot grill for about 5 min per side for med rare or 6 min for medium. Cooking the steak any more will result in tough and chewy meat that is unpleasant to eat.

5. Remove steak from grill and immediately top with bleu cheese and chive butter. Allow to rest 5-10 minutes before serving.

 

 

6. When potatoes are done boiling drain water and add 2 tblsp butter, horseradish and a dash of cream. Mash to incorporate.

Bon Appetit!

 

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Bacon and Cave Aged Bleu Cheese Burger with Steak Fries

10 Nov

This is one of my favorite burger combinations. The flavors are rich, salty, and powerful. The burger is cooked very simply with only salt and pepper to a nice medium rare, the perfect accompaniment to the smoky bacon and bold pungent bleu cheese. I like to accompany this burger with some nice thick cut steak fries.

Heres what you need:

1/2 lbs 80/20 ground beef

Cave Aged Blue Cheese

3 slices thick cut bacon

Fresh baked burger bun

1 large russet potato

canola oil

mayo

s and p

 

 

 

 

 

 

 

 

 

 

Heres what you do:

1. Pre heat oven to 400 degrees F.

2. Slice potato into 8 equal size fries. Put in bowl and rinse with water to remove all starch. Dry well. Toss with canola oil salt and pepper. Place on baking sheet and bake for 30-45 minutes, until soft.

3. Heat cast iron skillet over medium heat and cook bacon until crispy, reserve some of the grease.

4. Form meat into a nice patty thats about 3/4 inch thick. Season on both sides with salt and cracked black pepper.

5. Heat same skillet you used to cook bacon over medium high heat with a touch of reserved bacon grease. Cook burger patty for about 4 minutes being sure not press down on it. Flip it and top with bleu cheese and bacon slices, cook for another 4-5 minutes for a nice medium temp. Remove from pan and let rest 5 minutes.

6. Toast burger bun in pan with bacon and burger drippings. Remove fries from oven and hit immediately with salt. Smear a little mayo on the bottom bun to keep the juice from making the bun soggy when you eat it. Serve it up with some nice mustard and ketchup and even a garlic aioli to dip the fries.

 

 

 

 

 

 

 

 

 

 

 

 

Cheers!

Braised Short Rib with Mashed Potato and Parsnip and Balsamic Glazed Brussel Sprouts

7 Nov

This is an amazing dish! Juicy, delicious, moist flavorful beef short ribs that fall off the bone and melt in your mouth. Served on top of vibrant  aromatic mashed yukon gold potatoes and parsnip that pairs perfectly with the flavor from the braised short rib. Balsamic glazed brussel sprouts make for a bold healthy side while adding beautiful color to the dish as well.

Heres what you need:

Beef short ribs (1 per person)

2-3 yukon gold potatoes

1 large parsnip root

1 lb. brussel sprouts

2 carrots, 1/4″ slice

2 stalks celery, 1/4″ slice

1 white onion, 1/4″ dice

garlic, minced

1.5 – 2 bottles merlot

balsamic vinegar

1 can beef stock

thyme

butter

olive oil

s and p

Heres what ya do:

1. Pre heat oven to 350 degrees F.

2. Dredge short ribs in flour and sear until brown on all sides in large oiled cast iron pot. Remove from pot and set aside.

2. Add onion, carrot and celery to pot and sweat in butter and olive oil over medium heat, about 5 minutes. Be sure to scrape up all the brown bits left over from short ribs. Add garlic and cook 2 more minutes.

3. Add short ribs back into pot and cover with merlot (or other red wine) and beef stock. Bring to boil. Cover pot and put it in the oven to braise for 3- 3 1/2 hours.

4. Peel parsnip root and potatoes. Cut into quarters and boil in salted water until fork tender, 25-30 minutes. Drain the water and heat over medium to evaporate any excess water. Remove from heat and add 2 tbls butter, salt and pepper and mash until smooth.

5.Remove short ribs from pot and take 3 cups of the cooking liquid to a small saucepan over high heat. Bring to a boil and cook until liquid has reduced by half. Remove from heat and add 1 tbls butter.

6. Peel outer layers from brussel sprouts, cut a centimeter off the bottom and score with an “X”. Blanch in boiling water, 5 minutes. Add brussel sprouts to skillet over high heat, hit the pan with a 1/3 cup balsamic vinegar and saute until balsamic has reduced and glazed the brussel sprouts.

7. Plate mash and top with short rib in a bowl plate. Ladle cooking liquid reduction over and garnish with brussel sprouts, cracked black pepper and pinch sea salt.

Bon Appetit!

Mouthwatering Meatballs Sub

15 Oct

A fifty-fifty blend of pork and beef sirloin is the perfect blend of flavors and fats for meatballs. A little s+p plus some ingredients for binding and you have got the most  outhwatering meatballs that you can slam on a sandwich, on top of spaghettiiiiii, or even off a dirty bumper, because its just that good!

Heres what you need:

1/2 lb ground pork

1/2 lb ground sirloin

1 egg

2/3 cup bread crumbs

1 bunch parsler

dash Worchester Sauce

S+P

My Homestyle Tomato Sauce

Heres what you do:

1. Make a pot of my Homestyle Tomato Sauce.

2. In a bowl combine pork, sirloin, egg, bread crumbs, s+p, chopped parsler and worchester. Mix with your hands and form into balls.

3. Drop meatballs, one by one, into simmering sauce and simmered, covered, 10 minutes. Remove lid and cook additional 5 minutes and flip once the bottoms have browned.

 

4. Once flipped sprinkle the top with shredded mozzarella, a little S+P, and a drizzle of olive oil. Allow to simmer an additional 20-25 minutes.
5. Remove from heat and sprinkle the top with chopped parsley and allow to cool.
6. Slice a fresh sandwich roll and fill with a few meatballs and a heft scoop of sauce. Broil until bread is crispy. Remove from oven and hit it with some fresh parsley and serve.
Cheers!