This sandwich is perfect for a football party. There is quite a bit of prep time, but most of that can be done the day before. The jus is quite sweet from the onion but also has good savory flavor and really makes the sandwich. The double baking of the bread makes the crust crispy but the inside of the roll soft. All of the ingredients in the sandwich compliment each other well and the jus compliments the sandwich perfectly. You can find the recipe below.
This past weekend I finally made beef wellington. This dish has been on my list of dishes to try ever since seeing it on MasterChef. I did a lot of preparation and research before making this dish so I could understand all the steps involved in making such a complex dish. I combined a few different recipes but this video was a big help in seeing how to execute some of the more technical aspects of this meal, beef wellington video. This recipe is for special occasions. It takes a lot of time to prep but in the end it turns out great. just make sure to take your time as you work through the recipe and trust your meat thermometer. For a nice medium rare pull the wellington out of the oven when the internal temperature reaches 125. As the roast rests it the temp will rise to 130-135. When cutting the wellington use a sharp chef’s knife to prevent the pastry from shredding and falling off. Enjoy.
Over the weekend I made braised beef short ribs for dinner. A warning before you attempt this recipe, it is fairly simple technique-wise but it will take 3-3 and a half hours to make. However, the time is more than worth it for the final product. To come up with this recipe I combined a few recipes I had researched online while looking up how to make this dish. I am a fan of peppers so I added a few into the mirepoix mixture.
When buying the short ribs see if your butcher can cut the ribs into 2 inch pieces cut crosswire, this allows the ribs to fit in the pot and be covered by the braising liquid. After the ribs are done it is important to remove them from the liquid then strain the liquid to remove some of the fat. You then return the liquid to a sauce pan and bring it to a boil to reduce down for 5-10 minutes. As it boils add salt and pepper to taste. You can serve the short ribs over mashed potatoes or polenta. With the weather in the Northeast getting cooler this is perfect for an Autumn or Winter weekend. Enjoy!
Last Saturday I was out in Philly and found myself at Pat’s Steaks after the bars. I haven’t had a cheese steak in a while and forgot how good they are. Pat’s is my personal favorite out of the big name places in Philly. I highly suggest you stop by and give this classic a try. Can’t go wrong with Wiz Wit.
Earlier this week I made up a nice surf and turf with a ribeye steak and some sea scallops. I also experimented with some grilled potatoes that I marinated in a chipotle sauce. For the steak I just sprinkled on some kosher salt and fresh cracked black pepper then cooked it to a nice medium rare.
For the potatoes I wanted to try something different and looked up a few ideas for grilled redskinned potatoes. Most of the recipes I found were pretty basic so I modified a few to add some spice to the potatoes. I thought they turned out quite well and were a nice change up from a regular baked potato.
I cooked the scallops on Himalayan salt blocks. If you can I highly recommend getting one. They cook some of the best scallops I have ever eaten. They are also good with tuna and thinly sliced pieces of beef. The most important part of cooking with a salt block is to make sure you heat it correctly. You need to take your time to not damage the block. I go over the proper way to heat a salt block in the recipe for the scallops.
The salt blocks give the scallops a fantastic sear and a light and salty seasoning. Enjoy!
On Mother’s Day I cooked dinner for my family. The menu was made up of Fillet Mignon with the Guinness reduction, double stuffed potatoes with cheese and bacon, sauteed mushrooms, and oven roasted asparagus. Putting the meal together turned into a family effort with everyone pitching in on various parts of the meal. I’m getting closer and closer to perfecting the Guiness reduction and should have the final version of it nailed down in the next few attempts. With this attempt I was focusing on getting the right consistency to allow the sauce to grab onto the steak better. For dessert I made bananas foster. Now I am not a huge fan of cooked fruit and was surprised with how well it turned out. The bananas foster will be getting a dedicated post in the very near future. I hope all of you also had enjoyable Mother’s Days.
So after eating the enchiladas I made on Cinco de Mayo for breakfast, lunch, and dinner the last few days I decided I needed a change for dinner tonight. I went to the grocery store after work and just wandered around until something struck me. I walked past the meat case and saw some beautiful looking New York Strip Steaks. I Then came up with the idea to pair the steaks with a simple green peppercorn sauce. The sauce itself is very simple and you make it like you would an other pan sauce. The recipe I came up with makes enough for roughly 3 steaks so if you are cooking for more people you may need to tweak the recipe a bit. you can find the recipe by following the link below. Enjoy!
I found a recipe similar to this in Cooking Light Magazine, I tweaked it a little but it still stays true to the original. This recipe is a bit tedious to prep but very simple to cook.
To put rolls together place 1 steak slice on a cutting board and place 3 pieces of green onion and 3 pieces of red pepper on steak then roll. Place completed beef rolls on baking sheet.
Then coat grill pan with cooking spray then heat pan over medium-high heat. Place beef rolls in pan, seem side down and cook for 3 min. Then turn and cook for an additional 3 minutes. While beef rolls are cooking bring reserved marinade and remaining rice wine vinegar to a boil and reduce by about half. pour sauce over rolls then serve.
This recipe is great to make for game day. They are bite size and offer an alternative to wings and a six foot hoagie. For full recipe see the link below, Enjoy!
Our first night in Toronto we stopped for a late dinner at the York Street location of The Keg Steakhouse and Bar. The Keg was your typical higher end steak house and the food was on the same level as a Ruth’s Chris or KC Prime. I ordered the baseball ribeye, my choice was highly influenced by the World Baseball Classic being on one of the televisions. The steak was cooked to perfection and tasted great. What really set The Keg apart for me was the service. We told our server Lisa that this was our first time in Toronto and had just arrived in the city earlier that evening. We asked her to recommend a few places for us to visit and at the end of our dinner she brought out a list of bars, clubs, and other restaurants that she felt we should visit. We made use of this list throughout our stay in Toronto. If you ever find yourself in Toronto and are looking for a good dinner with great service I would highly recommend going to any of The Keg’s locations.
Inspired by St. Patrick’s Day I worked on perfecting the Guinness pan sauce that I made a few weeks ago. Before cooking the steaks I took 4 cups of beef stock, carrots, celery, garlic, and onions and placed them in a saucepan; I then reduced the broth by half to build more flavor in the stock. After fortifying the stock I cooked the steaks in the pan. I sauteed half a shallot then deglazed the pan with 1/2 cup of Guinness. I reduced the Guinness by 2/3 then added the fortified beef broth. I simmered the sauce for ~2 min then added 1tsp dijon mustard, 1 tbs soy sauce, salt, and chopped fresh parsley. I let the sauce simmer for another 2 min then added 1 tbs unsalted butter and 1/2 tsp truffle butter. I then did a final taste to get the salt level right. I then served the sauce over the steak.
To cook the shrimp I took a cast iron skillet and cooked 4 pieces of bacon. I then added the shrimp, which I seasoned with Old Bay and cooked them in the bacon grease.