Recipes Worth Trying

Prepare the Hasselback Potatoes first as they take the longest to bake, then prepare your Prosciutto-wrapped Asparagus, and finally the Steak au Poivre.

For Hasselback Potatoes:

• STEP 1: Preheat oven to 425 degrees. Place a potato between the handles of 2 wooden spoons. Slice each potato crosswise at 1/8 inch intervals, cutting to within 1/4 inch of the bottom of the potato. The spoon handles prevent you from slicing all the way through. Repeat with remaining potatoes.
• STEP 2: Arrange potatoes spoke-fashion in a buttered 10-inch pie dish. Drizzle 2 tablespoons of melted butter evenly over potatoes and sprinkle with salt.
• STEP 3: Bake potatoes at 425 degrees on middle oven rack for 30 minutes. Sprinkle breadcrumbs over potatoes, drizzle with remaining melted butter, and bake for 20 more minutes.
• STEP 4: Sprinkle cheese over potatoes, baste with butter in pan, and bake 5 more minutes or until potatoes are golden. Garnish with chives if desired.

For Prosciutto-wrapped Asparagus Bundles:

• Preheat oven to 400 degrees
• Fill a large pot with water and bring to a boil. Immerse the asparagus in the boiling water and cook for 2 minutes. Drain the asparagus and put them immediately into a large bowl of ice water to set the bright green color. Allow to chill for 2-3 minutes. Drain and pat the asparagus dry.
• Gather 6 asparagus spears into a bundle with the tips together and wrap a slice of prosciutto securely around the middle. Repeat and make 6 bundles. Brush a rectangular baking dish (large enough to hold the bundles in one layer) with 1-1/2 tablespoons of olive oil. Place the bundles seam side down in the baking dish, arranged side-by-side, with the tips facing the same way. Sprinkle with 3/4 teaspoon Kosher salt, 1/2 teaspoon pepper, and the parmesan and bake for 12 to 15 minutes, until the cheese melts and starts to brown.

For Steak au Poivre:

• Let steaks sit at room temperature for 30 minutes.
• Season with salt and some crushed black peppercorns.
• In a large pan, heat the oil until it’s almost smoking. Add the steaks. Sear for 3 to 4 minutes over medium-high heat.
• Flip steaks and cook for another 3 to 4 minutes for medium rare.
• Remove the steaks from the pan; cover with aluminum foil to rest.
• Add the butter to the pan; toast the remaining peppercorns over medium heat for 1 minute.
• Add 1/3 cup Cognac; reduce by 2/3 over high heat.
• Add the cream and reduce by 2/3 or until the cream coats the back of the spoon.
• Add the remaining Cognac. Season to taste and spoon the sauce over the steaks. Garnish with parsley if desired.

In a large resealable plastic bag, combine the paprika, ancho powder, garlic powder, onion powder, sugar, chipotle, cumin, coriander, salt and pepper. Add the lime juice and oil and shake the bag to blend. Add the steak (in slices or whole – see below) and seal the bag, marinading overnight. Let the steak with marinade come to room temperature for 2 hours before cooking.

• Option A – for cooking flank steak in strips (use Option B for cooking whole flank) – Heat a cast iron pan or a grill pan to medium-high heat. Cook the slices of flank steak until cooked through, about 3-4 minutes total. Serve with tortillas, Pico de Gallo, Avocado Creme and Cilantro Slaw.
• Option B – for cooking whole flank steak – You can also marinade whole pieces of flank steak and grill for 8-10 minutes (depending on the thickness of your steak), turning once for medium rare. Then cut into thin slices, cutting against the grain into thin slices.

• Preheat the oven to 425 degrees F.

• Place  Short Ribs on a sheet pan, brush the tops with olive oil, and sprinkle with ½ tablespoon salt and ¾ teaspoon pepper. Roast for 20 minutes, then remove from the oven. Reduce the temperature to 325 degrees F.

• Meanwhile, heat 1/4 cup olive oil in a large Dutch oven, over medium high heat. Add the celery, onions, and carrots and cook until tender, about 15 minutes, stirring occasionally. Add the garlic and cook for one minute. Add the wine, bring to a boil, lower the heat, and simmer for a few minutes.  Add the stock, tomatoes, Stout beer, thyme, ½ tablespoon salt, and ¾ teaspoons pepper.

• Place the Short Ribs in the pot. Bring to a boil, cover, and cook in the oven for 1½  to 2 hours. Uncover and cook for one more hour, until the meat is very tender.

• Remove the Short Ribs to a plate with a slotted spoon and discard the thyme bundle and bones. Simmer the sauce on the stove for 10 minutes. Skim the fat off the top and discard. Return the ribs to the pot, heat for 5 minutes, and taste for seasonings. Serve with garlic mashed potatoes and a garnish of fresh thyme sprinkled on top.

• Season steaks with Salt & Black Pepper.
• In a cast iron skillet, melt 1 tbsp of Butter over Medium-High heat
• Add the Teres Major and cook about 3-4 minutes on each side for medium-rare, or to desired doneness
• Remove the steaks from pan and wrap in foil to rest and keep warm
• Add remaining 2 tbsp. Butter to skillet, and when melted, add Mushrooms and Shallots.
• Sauté until tender, about 8 minutes. Sprinkle the sugar over the mixture, and cook until deep brown, a few minutes longer
• Add Vinegar, Garlic, Herbs, and Flour and stir one minute, until liquid is absorbed.
• Add Broth and Wine, and bring to a boil.
• Cook until liquid is thickened and reduced to about 1/2 cup
• Place steaks on cutting board and slice into medallions. Place on dinner plates and spoon sauce over them. 
• Garnish with Fresh Thyme & Enjoy!

1. In a large baggie, combine the bourbon, brown sugar, garlic cloves, black pepper, and salt. Add the steaks, turn once, cover and marinate for 30-60 minutes. Do not leave the steaks in the marinade any longer than that.
2. When you are ready to make the crostini heat the grill, grill pan or cast-iron pan to medium high heat.
3. Preheat the oven to 375 degrees. Cut the baguette into 1-inch slices (fairly thin). Toast in the oven for 5 minutes.
4. In a medium skillet, melt the butter for the caramelized onions over medium heat. Add the sugar and onions and reduce heat to medium low. Cook for 20 minutes, stirring occasionally.
5. Meanwhile, place the steak on the grill or pan. Cook for 3-4 minutes per side or until the internal temperature reaches 130 degrees. Remove from heat, wrap and allow to rest for 5 minutes before slicing.
6. While the steaks are cooking, melt the butter for the gorgonzola sauce in a small saucepan over medium heat. Add the garlic cloves, milk, crumbled gorgonzola, and pepper. Stir occasionally until the blue cheese is melted. Remove from heat.
7. When ready to make the crostini thinly slice the steaks.
8. Spread 1-2 teaspoons of gorgonzola sauce over each crostini. Place 1 slice of beef on top of the gorgonzola sauce and top with several caramelized onions. Sprinkle with chives.
9. Serve immediately to friends and family!