Posted on 01/13/2017 9:49:12 AM PST by Yaelle
BLACKENED NY STRIP STEAK / Jack Daniels Gorgonzola Sauce
STRIP STEAK Rub w/ olive oil; sprinkle w/ 2 tb blackened spice. Sear
2 min per side in heated pan. Finish in oven to fave degree of doneness.
SAUCE Reduce by half 2 oz ea Jack Daniels and water. Add qt h/cream;
reduce to coat back of spoon; add 9 oz Gorgonzola; melt into sauce.
Add s/p, 2 tb thyme.
POTATOES mash together cooked 5 lbs Yukon Gold, 4 oz ea
cold butter, sour cream, 8 oz white cheddar, 4 oz h/cream. S/p.
Oh, I can probably ruin it. I just peeked at it and it looks ok.
I bought some marrowfat peas to make mushy peas and they are in the crockpot. I’m not sure how I’ll know when they’re done!
So I have British and Jewish culinary styles going here along with kosher chicken for dinner.
Probably going to the fishmonger. There’s a good one on the way home from Worcester.
I like frying my steaks in butter and then adding wine.
I looked up steak marinades and this came up. It sounds good minus the basil and white pepper.
Best Steak Marinade in Existence
Ingredients
1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1 1/2 tablespoons garlic powder
3 tablespoons dried basil
1 1/2 tablespoons dried parsley flakes
1 teaspoon ground white pepper
1/4 teaspoon hot pepper sauce (optional)
1 teaspoon dried minced garlic (optional)
Directions
Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.
“warm and cozy”
It’s 34 degrees F. right now in the Rolling Plains of TX.
Berrr.
But it won’t last long here, even in the winter, smile.
I’ve got some seeds planted in my sun room, thinking about spring.
Amish Potato Cheddar Chowder
METHOD Boil 10-12 min 2 c ea water, diced potatoes, 1/2 c ea diced carrots/celery, 1/4 c chp onion, s/p. Stir in the Cheddar White Sauce recipe. Heat thru.
SERVE scattered w/ cubed ham or cooked bacon crumbles.
CHEDDAR WHITE SAUCE stir smooth/bubble a min 1/4 c ea melted butter/flour. Slowly stir in 2 c milk, then cook/thicken. Add 2 c grated Cheddar; stir/melt.
Have tried reverse sear?
https://www.youtube.com/watch?v=h0r1EdIgd4w
Not reverse sear, but I like the looks of it:
https://www.youtube.com/watch?v=BAdOnqqq0nI
Sous vide method (this guy is good):
https://www.youtube.com/watch?v=dAJq1FoXMFY
Good job on the Full Moon Friday the 13th gravity-defying bean soup!
Famous Beer Cheese Soup
METHOD BTB/stir 8 c milk, 2 tsp Tabasco, 4 tsp Worc, 4 tb Chix base,
1/8 tsp MSG. Add 16 oz jar Cheez Whiz warmed in hot water; mix well.
FINAL Add 6 tb Cnstrch/1/3 c Water slurry. Reduce heat; stir in cup beer.
SERVE in bowls dusted w/ cayenne....or a swirl of Sriracha.
Perhaps try a post-cooking herb butter to finish?
Excellent idea! Yum.
Yaelle, I love white-bean chili, too. My grandson can’t eat the pork, so that’s why I made him the chicken and dumplings. Honestly, he’d be happy with just the bread. He asked me a few minutes ago to write down the recipe for my bread...because I’m getting old....and you never know when I might die. (I’m laughing...he’s only 6, and he’s brutally honest).
I agree with Yaelle. Sometimes going simple is best, especially with a good steak. Salt, pepper, and garlic is what I generally use. Having said that, there is nothing wrong with some good all-purpose steak seasoning, if you have it.
Texas Fossil, I have some seeds started on my kitchen counter. I am chomping at the bit to get started on the garden. It will be a couple more weeks before I start peppers, and about 3 weeks or a little more before I start tomatoes. But, I need to get busy on some cool-season things that can go in late next month, or early March.
Thanks for starting the thread. Best wishes and prayers for Jamestown and her relative. White chili is about the only chili I make. Also uses chicken broth and cream plus cubed turkey tenderloin.
He’s going to defrost the haddock and make fish tacos.
Hello Captain - my go-to marinade for steaks is soy sauce, lemon juice, onion juice or sliced onions that you saute afterwards, and montreal steak seasoning. I like to top with my onion jam.
There is nothing lazy about frying a steak. I use cast iron so I can get a good sear. Otherwise when it’s spring we haul out the charcoal grill.
Yes, I moved some stuff inside, we have had some very cold weather. Our winters are pretty mild normally.
Timing is everything when it comes to gardening and farming. We do both.
I love fish tacos! I use tilapia, and top with a raw Asian slaw mix and a tiny bit of italian dressing.
My husband uses haddock, lettuce, tomato and onion with a sour cream and dill sauce with a little mustard. He will probably put some kind of coating on the fish.
It all depends on what he has on hand and what appeals to him on a particular day.
I wouldn’t mind trying scallop tacos.
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