Steak Au Poivre with Disaronno

It had been far too long since I had made a delicious rendition of Steak Au Poivre, so it was time to pull this bad boy out of storage.  I was definitely not left disappointed. 

Ingredients:
Seasoning (I used Alpine Touch, Mediterranean Basil,  Spicy Montreal Steak, and Garlic Powder)
3 Steaks (Cut of steak depends on your preference)
Unsalted Butter 3 Tbsp
2 Cloves Garlic (Minced)
6 Package Mushrooms Sliced
2/3 Cup (3 fl oz) Amaretto (I used Disaronno)
2/3 Cup Heavy Cream
1 Tsp Tarragon

Directions:
In a Large Frying pan over med-high heat melt 2 Tbsp butter.  While the butter is melting season the steak on both side with the seasoning of your choice.  Add the steaks to the pan to cook.  Turning once for a total of 6-8 minutes for medium rare and longer if you like your steak done more.  Transfer the steaks to a plate and store in the microwave to keep warm. 
Add the remaining 1 Tbsp butter to the pan and melt over medium heat.  Add the mushrooms and garlic, saute' until softened (about a minute).  Stir in the amaretto, cream and tarragon.  Bring to a boil and then lower the heat to simmer until slightly thickened.  Simmer for about 1-5 minutes.  Turn the heat off and return the steaks to the pan to soak into the sauce.  Serve by spooning sauce over the steak onto the plate.  Enjoy!

Cook the steaks and you can also make garlic mashed potatoes at the same time

Saute' the garlic and mushrooms

Serve & Enjoy!

Grilled Pork with Balsamic Reduction & Loaded Mashed Russet Potatoes

Balsamic Vinegar is always great to cook with because it helps to ensure that your pork doesn't turn out tasting too sweet!  Pork is a great meat for sucking up any sort of minor hint of flavor that you add to it!  The variations that you can do with a recipe like this are practically endless and have yet to disappoint in my experience.  

Grilled Balsamic Pork

Ingredients: 

1 Bottle Raspberry Blush Balsamic Vinegar (about 1 Cup, 8.5 oz, 250 ml)

1/2 Cup Peach Preserves (If you want your reduction sauce to be thick, use 1/4 Cup instead)

3 Pork Tenderloins (Thickly Sliced)

Seasoning (Mediterranean Basil, Crushed Rosemary, Alpine Touch)

Dollop of sour cream

Rosemary leaves

Directions: 

Prepare the grill (I used my handy George Foreman Grill).  Bring the Balsamic Vinegar & Peach Preserves to a boil in a saucepan over high heat.  Cook until reduced by half.  While the sauce is reducing, season the pork tenderloins.  Place on the grill.  Cook for about 15 minutes until cooked all the way through.  Remove from the grill.  Cover or keep warm in the microwave.  As soon as the sauce is thoroughly reduced score the meat to ensure the sauce will seep in.  To serve spoon the balsamic reduction over the meat to just cover (or to taste).  Garnish with a dollop of sour cream and rosemary leaves on top.  *Do not shy away from the sour cream, it enhances the flavor tremendously and makes the taste sweeter.

*Optional: You may also garnish with a few blackberries or any other kind of fruit

Loaded Mashed Potatoes

Ingredients:

2 Large Russet Potatoes (Peeled & Cubed)

2 Tbsp Butter

1/3 Cup Cream

1/2 Cup Cheese (I used Cheddar/Monterey Jack)

2 Tbsp Sour Cream

Garlic Powder

Basil

Alpine Touch

Leeks

Directions:

Add the potatoes to the pot and cover with water.  Boil until easy to mash and then turn heat down to low.  Mash any lumps out and add the butter and cream and stir in thoroughly   Add all remaining ingredients except the leeks and mix thoroughly.  Serve by topping with snipped leeks and Basil.  Enjoy.

The ingredients for my Balsamic Reduction sauce

Boil the potatoes and the Vinegar & Peach preserves

Season the pork

Place the pork on the grill

Multi-task like a champ :)

Finish boiling the potatoes while continuing to boil the reduction sauce

Mash the potatoes while the sauce is still reducing

Add the butter and cream to the potatoes, continue to boil sauce and grill pork

Add remaining ingredients to the potatoes and finish reducing the sauce

Serve & Enjoy!

Glazed Pork Scaloppini & Mashed Red Potatoes

Although originally my glaze was supposed to be straight apples, and accidental mixing up of the Peach and Apple jelly led to a slight hint of peach as well!  It turned out splendidly!  I would definitely make it again! 

Glazed Pork Scaloppini

Ingredients:
5 Tbsp Butter
4 Pork Scaloppinis
Seasoning (Alpine Touch, Basil, Tarragon, Brown Sugar Bourbon, Ground Cinnamon)
3 Apples (Cored & Sliced)
3 Tbsp Peach Jelly (You can also use jelly as I originally intended to use)
2 Tbsp Brown Sugar

Directions:
Add 2 Tbsp Butter to a skillet.  Add the pork and season generously on both sides, using the cinnamon lightly.  Cook on med-high until browned thoroughly (About 8-10 minutes per side).  Remove the pork from the pan and set aside (I like to store in the microwave to keep warm).  Add the remaining 3 Tbsp Butter and the apple slices.  Turn the heat down to low and add the Jelly & Brown Sugar.  Mix thoroughly and allow to turn into a sauce with apples.  Return the pork to the skillet to cover with the glaze.  Serve with the apples and glaze.  Enjoy!

Mashed Red Potatoes

Ingredients:
3 Large Red Potatoes (Cubed)
3/4 Cup Milk
Seasoning (Basil, Garlic Powder & Alpine Touch)
1/2 Cup Shredded Cheese
2 Tbsp Sour Cream
Leeks to garnish

Directions:
Add the potatoes to a pot and just barely cover with water.  Boil on high heat until the water is almost completely gone and the potatoes are soft and easily mashable.  Turn heat down to low.  Add the milk and seasoning and whisk out the lumps.   Add the Cheese & Sour Cream and mix thoroughly until cheese is melted.  Top with chopped Leeks to garnish.  Serve & Enjoy!

Add the potatoes to a pot and barely cover with water

Add the Butter, Pork & Seasoning to a skillet while the potatoes boil

Remove the pork and add remaining butter and apple sliced to the skillet while the potatoes finish boiling

Allow apples to soften, add the milk and seasoning to the potatoes and whisk out lumps

Add the sugar and Jelly tot he skillet

Add the cheese and sour cream to the potatoes

Top Pork with apples & Glaze, Top potatoes with chopped leeks, serve & enjoy!

Beef Stroganoff and Garlic Mashed Potatoes

This is a delicious recipe that adds a new flair to an old standard.  Hope you like it :)

Beef Stroganoff
 Ingredients:
1 package Stew Meat

3 oz butter
8 oz egg noodles
2 tsp Alpine Touch
2 tsp Mediterranean Oregano
2  Mediterranean Basil
1 Zucchini (peeled & diced)
1 Summer Squash (peeled & diced)
8 oz package Cream Cheese
2 tsp Orange Emulsion
1 Cup Sour Cream
1/8 Cup Orange Juice 
1/2 Cup Cream
1 tsp Parsley

Directions:
Melt 2 oz of butter in heavy bottom skillet.  Add stew meat, seasoning,and brown the meat, this should take about 6-8 minutes total.  While stew meat is being browned boil water in a separate pan for the noodles.  Add noodles and boil until al dente.  Drain and set aside the noodles once complete.  Once browned remove the steak from the pan (I store in the microwave to keep warm).  Don’t clean out the pan to ensure maximum flavor.  Add the final 1 oz of butter to the pan and add the diced veggies.  Cook until softened about 2-3 minutes.  Once softened add the cream cheese and the orange emulsion, simmer for about 5 minutes.  Add the remaining ingredients and simmer for about minute or two to mix.  Add the steak back into the sauce and stir until thoroughly mixed and warmed.  Serve by pouring sauce over the noodles when ready to eat.  Enjoy!

Garlic Mashed Potatoes 

Ingredients:
3 Large Russet Potatoes (Peeled and chopped)
1 Cup Cream
2 Oz Butter (unsalted)
Seasoning (Basil, Alpine Touch)
2 Cloves Garlic (minced)
2 Radishes (Minced)
3/5 Cup Shredded Cheese 

Directions:
Put into the potatoes into a pan and almost cover with water.  Boil until potatoes begin to soften (you should be able to mash them easily with a cooking spoon).  Empty any excess water.  Turn the heat to Low.  Add the milk and butter.  If you do not want lumps in your potatoes now would be the best time to use the whisk to eliminate any lumps in the potatoes.  Add the remaining ingredients mix and turn to Simmer until the cheese is thoroughly melted.  The potatoes should now be ready to eat.  You can add a dash of Basil on top when served to taste.  

Brown the seasoned meat

Brown the meat and boil the potatoes

Saute' the veggies and boil the potatoes

Add the sour cream and orange emulsion while finishing boiling the potatoes

Add the sour cream, OJ and cream

Add the final seasoning to the sauce and finish boiling the noodles while adding butter and cream to the potatoes

Finish simmering the sauce and add remaining ingredients to the potatoes

Serve & Enjoy!

Thanksgiving Dinner

Well it was definitely a lot of work, but luckily everything turned out very delicious :)  Happy Thanksgiving and thank you to everyone that supports me.  

Deviled Eggs

Ingredients:

7 Eggs

Mayonnaise

2 Tbsp Milk

1 Tbsp Dill

1 tsp Lemon Juice

Paprika

Directions:

Boil the egg until down (about 8 minutes).  Douse them in ice cold water to make them easier to peel.  Peel the eggs.  Cut in half length-wise and scoop the yolk out into a bowl.  Add equal amount of mayonnaise as the yolk.  Add the Milk, Lemon Juice & Dill.  Mix together thoroughly.  Add the mixture into the empty yolk hole of the eggs and top with a dash of Paprika.  

Boil the eggs

Peel the eggs

Scoop the yolks out and the ingredients into the bowl

My little helper

Fill with the mixture and top with a dash of paprika

Tasting the eggs

Fresh Rolls out of the oven

Prime Rib

 Ingredients

3-4 lb Prime Rib Bone In

Seasoning (Mediterranean Spiced Sea Salt, Alpine Touch,  Mediterranean Basil Leaves, Rosemary Leaves, Garlic Powder)

Directions:

Preheat oven to 325 degrees.  Rub the seasoning on the Prime Rib.  Cook for about half an hour a lb or until Internal Temperature is 130 degrees for medium rare.  Cut the twine and serve. 

 

Get the seasoning out and get the prime rib ready

Rub the seasoning onto the prime rib

Remove from the oven when cooked thoroughly

Sweet Potatoes

Ingredients:

2 large sweet potatoes peeled and chopped into small pieces

1 1/3 Cup Brown Sugar

8 Tbsp of Butter

2 tsp ground cinnamon

1 tsp salt

1/2 tsp ground nutmeg

Pinch of ground ginger

2 Cups miniature marshmallows

Directions:

Preheat oven to 375°F. Arrange potatoes in 13 x 9-inch glass baking dish. Combine sugar, butter, cinnamon, salt, nutmeg and ginger in heavy small saucepan over medium heat. Bring to boil, stirring until sugar dissolves. Pour over potatoes; toss to coat. Cover dish tightly with foil.

Bake potatoes 50 minutes. Uncover; bake until potatoes are tender and syrup thickens slightly, basting occasionally, about 20 minutes. Increase oven temperature to 500°F. Top potatoes with marshmallows. Return to oven; bake until marshmallows begin to brown, watch carefully should take about 2 minutes.  Remove, serve and enjoy.

Peel and chop the sweet potatoes

Melt the better, sugar and spices in a pan

Add to the dish and toss to coat

Add the marshmallows

Taking a break from cooking for a picture with my boy :)

Loaded Mashed Red Potatoes

Ingredients:

3-4 Red Potatoes (Chopped, leave skin on)

1 Cup Half & Half

1/4 Cup Sour Cream

2 Tbsp Butter

1/4 Cup Cheddar Cheese
Garlic Powder

Alpine Touch

Mediterranean Basil

Directions:
Add the potatoes to a pot and cover with water.  Boil until water is gone and add the cream and butter.  Whisk the cream and butter in to get the lumps out.  Add the remaining ingredients and mix thoroughly.  Serve & Enjoy.

 

Cover the potatoes with water and boil

Add the cream and butter and whisk

Add the seasoning

Add the cheese and mix thoroughly

Yummy warm up snacks

The final delicious meal, needing a bigger plate :)

Steak Au Poivre & Mashed Potatoes

I always love cooking this one, but it was a challenge to try to find a suitable substitute for the liquor.  It turned out really great though, I was pleased.  The zucchinis and dried cherries were a wonderful addition :)  Enjoy!

Ingredients:

3-4 Steaks
Seasoning (Mediterranean Spiced Sea Salt, and Mango Lime rub)
3 Tbsp unsalted butter
1 Zucchini (Peeled and sliced)
5 Mushrooms (sliced)
1/3 Cup Whole Raspberry Syrup
2/3 Cup Heavy Cream
1/4 Cup Dried Cherries
1 tsp Dried Tarragon

Directions:
Add 2 Tbsp Butter to a heavy bottom skillet.  Season the steak and add to the skillet.  Cook over med-high heat turning once for a total of 6-8 minutes for medium-rare (Cook longer for more well done steaks).  Transfer the steaks to a plate and keep warm in the microwave.
Add the remaining butter to the skillet and turn heat down to medium.  Add the zucchinis and mushrooms to soften for about 1-2 minutes.  Add all remaining ingredients and bring to a boil.  Lower the heat and simmer until slightly thickened.  (1-3 minutes).  Turn off the heat and return the steaks and any remaining juices to the pan to let the sauce soak in.  Serve by spooning sauce and veggies over the steaks. 

*For the mashed potatoes go check out the recipe at: Loaded Mashed Potatoes

Cover the potatoes with water and boil

Add the steaks to the skillet and boil the potatoes

Close up view of those yummy steaks

Add the veggies to the skillet and continue boiling the potatoes

Add all the remaining ingredients and simmer, while the potatoes finish boiling. 

Return the steaks tot he skillet and start mashing the now softened potatoes

Add the remaining ingredients to the potatoes

Serve by spooning sauce, veggies & cherries over the steak and cutting green onions onto the potatoes.