Pan Seared Strip Steak with Green Peppercorn Sauce

Who say's you have to fire up the outside grill for a good steak? You can create a great and very tasty steak right on your stove top.


Pan Seared Strip Steak with Green Peppercorn Sauce
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(With Salt-Baked Potatoes)

(4 to 6 Servings)

Ingredients

• 4 (14-ounce) strip steaks, trimmed
• Kosher salt
• Freshly ground black pepper
• 1 tablespoon butter
• 1/2 cup minced shallots
• 1 tablespoon green peppercorns, preferably in brine, lightly crushed
• 1/4 cup brandy
• 2 tablespoons Dijon mustard
• 1 teaspoon lemon juice
  
• 2 teaspoons lemon zest
• 2 tablespoons Worcestershire Sauce
• 1/2 cup veal stock, home-made or store-bought
• 4 sprigs fresh tarragon, washed, dried, leaves finely chopped

Salt-Baked Potatoes:

• 1 1/2 pounds small fingerling potatoes, washed and dried
• Pinch coarse sea salt
• 15 bay leaves

Directions

For the steaks: Heat 2 cast iron skillets large enough to hold 2 of the 4 pieces of beef until they begin to visibly smoke. Season the steaks on both sides with salt and pepper. Shut the heat off underneath the skillet and use a pair of tongs to place the steaks in the pan 1 by 1 in a single layer. Turn the heat on under the skillet and brown the first side, 3 to 5 minutes. Try to resist the temptation to turn them over or move them as they cook.

Turn the steaks on the second side and brown, 3 to 5 minutes.

Arrange the steaks on a rack to "rest" while you make your sauce.

Remove the excess grease from 1 of the pans that was used to cook the steaks and reserve the other pan for the potatoes. Add 1 tablespoon of butter and the shallots and cook until they are translucent, 3 to 5 minutes. Add the green peppercorns and brandy and cook until the liquid reduces almost completely.

Stir in the mustard, lemon juice, lemon zest and Worcestershire sauce. Swirl the pan so all of the flavors start to meld together.

Add the veal stock and reduce to a desirable consistency, then stir in the tarragon.

For the potatoes:

Preheat the oven to 375 degrees F.

Add the potatoes to a casserole with a fitted lid that is just big enough to hold the potatoes. Toss them with some sea salt and the bay leaves. Cover the casserole and put in the center of the oven to bake for 25 to 30 minutes.

When the potatoes are tender when pierced with the tip of a knife, remove the casserole from the oven and discard the bay leaves.

Heat the reserved skillet that the steaks were cooked in over medium heat and add the potatoes into the steak drippings. Cook until they brown and become slightly crisp. slightly. Season with salt, to taste.

Arrange the potatoes on the bottom of 4 dinner plates and top with the steak. Drizzle with the sauce and serve immediately.

Pumpkin Soup

Just in time for the Holiday Season, here is a delightful and very tasty Pumpkin Soup Recipe.

Pumpkin Soup

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SERVINGS
4

INGREDIENTS
1 tablespoon extra-virgin olive oil
1/4 cup chopped onion
2 tablespoons curry powder
1 (15-ounce) can pumpkin puree ***
2 cups vegetable broth
3 tablespoons pure maple syrup
Salt and freshly ground black pepper
1/4 cup pecan pieces
1 (14-ounce) can unsweetened coconut milk

PREPARATION
1. Preheat the oven to 375° F. Heat the oil in a large pot over medium heat. Add the onion. Cover and cook until softened, 5 minutes. Stir in 1 tablespoon of the curry powder and the pumpkin puree, then whisk in the broth until smooth. Add 2 tablespoons of the maple syrup and season to taste with salt and pepper. Simmer for 10 minutes to allow flavors to develop, stirring occasionally.

2. While the soup is simmering, make the curried pecans. In a small bowl, combine the pecan pieces with the remaining maple syrup and toss to coat. Sprinkle with the remaining curry powder, tossing to coat. Place the pecans in a small baking dish and bake until toasted, about 10 minutes. Set aside to cool.

3. Meanwhile, use an immersion blender to puree the soup right in the pot. Otherwise, transfer the soup to a blender or food processor and puree until smooth. Stir back into the pot. Return the soup to the stovetop, turning the heat to low. Whisk in the coconut milk, taste to adjust seasonings. Heat until hot, do not boil. Serve the soup garnished with the pecans.

*** If using fresh pumpkin, use about 1 pound, steamed and puree'd. You want about two cups of puree.

Smothered Porkchops

One of my favorite pork chop recipes. It's simple and delicious!


Smothered Porkchops
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Yield: 4 Servings

Ingredients:
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3 ounces Bacon, cut 1/4" pieces
2 tablespoons all-purpose flour
1 3/4 cups chicken stock or broth
Vegetable oil
4 each bone-in pork center rib chop, 1/2" to 3/4" thick
ground pepper
2 medium yellow onion, halved pole to pole and sliced thin
salt
2 tablespoons water
2 medium garlic cloves, minced
1 teaspoon fresh thyme, minced
2 each bay leaf
1 tablespoon fresh parsley, minced

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1. Fry bacon in small saucepan over medium heat, stirring occasionally, until lightly browned, 8 to 10 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate,leaving fat in saucepan (you should have 2 tablespoon bacon fat, if not, supplement with vegetable oil). Reduce heat to medium-low and gradually whisk flour into fat until smooth. Cook, whisking frequently, until mixture is light brown, about the color of peanut butter, about 5 minutes. Whisk in chicken stock/broth in slow, steady stream; increase heat to medium-high and bring to boil, stirring occasionally, cover and set aside off heat.

2. Heat 1 tablespoon oil in 12-inch skillet over high heat until smoking, about 3 minutes. Meanwhile, dry pork chops with paper towels and sprinkle with 1/2 teaspoon pepper. Brown chops in single layer until deep golden brown on first side, about 3 minutes. Flip chops and cook until browned on second side, about 3 minutes longer. Transfer chops to large plate and set aside.

3. Reduce heat to medium and add 1 tablespoon oil, onions, 1/4 teaspoon salt, and water to now empty skillet. Using wooden spoon, scrape browned bits on pan bottom and cook, stirring frequently, until onions are softened and browned around edges, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds longer. Return chops to skillet in single layer, covering chops with onions. Pour in warm sauce and any juices collected from pork; add bay leaves. Cover, reduce heat to low, and simmer until pork is tender and paring knife inserted into chops meets very little resistance, about 30 minutes.

4. Transfer chops to warmed serving platter and tent with foil. Increase heat to medium-high and simmer sauce rapidly, stirring frequently, until thickened into gravy-like consistency, about 5 minutes. Discard bay leave, stir in parsley, and adjust seasonings with salt and pepper. Cover chops with sauce, sprinkle with reserved bacon, and serve immediately.

Beef Empanadas

Feel free to use the frozen pastry dough in lieu of making the pastry yourself. It will save some time, and make it easier to prepare.


Beef Empanadas
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YIELD: 12 Empanadas

Ingredients
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1 Pound Ground Beef
2 Tablespoons Butter
1/2 Cup Onion, Chopped
3 Cloves Garlic, Minced
1 Cup Beef stock, or Beef Broth
2 Large Ripe Tomatoes, Chopped
1 Teaspoon Salt
1 Can Green Chilies (3 oz can), drained and chopped
1 Each Bay leaf
2 Tablespoons Black Olives, Chopped

1 1/2 Cups Unsifted flour
3/4 Teaspoon Salt
1/2 Cup Shortening
4 Teaspoons Cold Water
1 Each Egg Yolk

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1. For Filling, brown the ground beef in large skillet over medium high heat, drain and set aside. In now empty skillet, melt butter over medium heat, add onions and saute until tender. Add garlic and saute until fragrent, about 30 more seconds. Return beef to pan and mix with onions and garlic.

2. Add beef stock (or broth), tomatoes, green chiles, 1 teaspoon of salt, and bay leaf. Simmer, stirring occasionally abuot 20 minutes or until all liquid is absorbed. Remove from heat, discard bay leaf, and stir in the olives.

3. Preheat oven to 400 degrees.

4. For the Pasty, in medium bowl, combine flour, salt, shortening, and water. Blend until mixture holds together like bread dough.

5. Divide pastry into 12 pieces on lightly floured surface, roll each piece into a six inch round. What I do is roll the dough flat to abuot 1/4 inch thick, then I will use a number 10 can as a "cookie cutter". Place about 3 tablespoons of filling in one half of each round, and fold over the other half of the pastry.

6. Press edges together with fingers, to seal flute edges with a fork. Cut slits on top of each empanada. Beat egg yolk with 1 tablespoon of water, and brush over top of empanadas.

7. Bake 20 to 25 minutes or until golden Brown

Shepherd's Pie

Shephard's Pie is traditionally made with ground lamb. If you like lamb, feel free to use lamb in place of the beef and sausage. I am not a big lamb fan, so I use what I like, as should you.

Shephard's Pie was originally made by Shephards who needed an easy, quick, and balanced meal they could make while out tending the flocks. It consisted of ground lamb topped by potatoes. In these more modern times, we have revamped Shephard's Pie by adding vegetables and herbs. Some people will call this recipe a "Cottage Pie" because it does not have lamb.

Shepherd's Pie
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Ingredients
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1 Pound Ground Beef
1 Pound Ground Sausage
1/2 Cup Burgandy
5 Each Bacon Slices, Chopped
1 Each Yellow Onion, Diced
2 Stalks Celery, Diced
2 Each Carrots, Diced
4 Tablespoons Butter
2 Cloves Garlic, Minced
2 Cups Mushrooms, sliced
2 Teaspoons Fresh Thyme
1 Teaspoon Fresh Oregano
1 Tablespoon Fresh Parsley
1 Teaspoon Chili Powder
1/2 Teaspoon Ground Cumin
1 Teaspoon Fresh Ground Pepper
2 Teaspoons Salt
1 Pound Corn Kernels, Fresh or Frozen
1/2 Cup Beef Stock
6 Large Potatoes, peeled and diced
1 Stick Butter
1/2 Cup Cream
1 Cup Cheddar cheese, Shredded
1 Teaspoon Salt
1 Teaspoon Fresh Ground pepper
2 Teaspoons Fresh Parsley
2 tablespoons Butter, Melted

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1. Brown the ground beef and sausage over medium high heat, drain, set aside. Deglaze the pan with the burgandy, pour over meat mixture.

2. Saute the bacon pieces in pan over medium heat until crisp, remove bacon pieces with slotted spoon, leaving the bacon fat in the pan.

3. Saute the onions, celery, and carrots in the bacon fat over medium heat until onions become translucent. Add to beef and sausage mixture.

4. Add the 4 tablespoons (half stick) of butter to skillet on medium heat, add garlic and saute until fragrent, about 30 seconds, then add the mushrooms to pan, and saute until the mushrooms have absorbed most if not all the butter. Add this mushroom and garlic mix to the beef/vegetalbe mix.

5. Remove all stems from the Thyme, Oregano, and Pasley, and chop the leaves and add to beef/vegetable mix. Add the chili powder, cumin, 1 teaspoon pepper the 2 teaspoons of salt, the corn, and the beef stock. Mix together until evenly distributed. If you haven't done so already, put this mix into a deep dish casserole dish or roasting pan, 13x9 dish works well with deep sides.

6. Cook the potatoes in salted boiling water until fork tender, about 15 minutes. Drain completely and place in mixing bowl. Add the butter, cream, cheese, 1 teaspoon salt, 1 teaspoon pepper, and 2 teaspoons fresh parsly, and whip together until smooth.

7. Spread evenly over the beef and vegetable mix with spatula, or you can use a piping bag if you like. Brush top of potatoes with melted butter. Bake, uncovered in 400 degree oven for 45 to 60 minutes, until top of potatoes are browned.

8. Take the bacon pieced you cooked earlier and sprinkle over top. Let stand at least 15 minutes before serviing.

All About Brining

What is Brining?

Brining, or soaking in salt water, is an easy way to make moister chicken or pork (it does not work on beef). Typically a ratio of 16 parts water to 1 part salt is used (e.g. 1 quart water to 1/4 cup salt). Note that brining does not add salt to the meat; it makes the meat moist through osmosis which draws water out of cells.
Brining increases the temperature (from 140 to 160 degrees) at which meat dries out (i.e. the cells burst and lose their water) due to cooking.

Brining was originally used to preserve food (strong salt solution); now it is used to flavor meat (medium salt solution).

How does Brining Work?

The meat's cells have a concentration of salt in them. Brine has a higher concentration of salt than the meat. The osmosis process will balance the concentration of salt between the cell and the brine so in order to increase the concentration of salt (note salt is not adding to the meat) in the cells, the water in the cell moves from the cell (passes through the cell's wall) to the space surrounding the cell.

The temperature that causes the cell to burst (and dry out the meat) has been raised from 140 deg to 160 degrees (due to higher concentration of salt in the cell).

Maximum Brine Time

If meat is kept past the maximum brine time, it will taste salty and perhaps turn mushy. Start out at the low end of the range.

Meat	Brine Time
Whole chicken (4 pounds)	4-8 hours
Chicken parts	1 1/2 hours
Chicken breasts	1 hour
Whole turkey	12-24 hours
Pork chops	2-8 hours
Whole pork loins	1-3 days
Pork Tenderloin	2-12 hours
Shrimp	1/2 hour
Cornish game hens	1-2 hours

Salt Choice

Table salt, sea salt, and kosher salt provide the same saltiness if they weigh the same. It is not true for volume. A cup of table salt weighs about 10 oz while kosher salt weighs 5-8 oz per cup, depending on the brand.

Professional cooks use kosher salt since it is pure. Sea salt is too expensive to use on a regular basis and table salt contains additives such as anti-caking agents (prevents caking in humid weather) and iodine (prevents thyroid disease).

Do not use lite salt since it contains other substances besides salt (sodium chloride). Pure salt must be used for brining.

Meat	Volume	Weight
Table salt	1 cup	10 oz
Morton kosher salt	1 1/2 cups	7.7 oz
Diamond Crystal kosher salt	2 cups	5 oz

What Container to Use

Since brine is very salty a nonreactive container must be used:

• plastic buckets
• coolers
• Ziploc bags
• stainless steel or anodized pots
• glass bowls
• ceramic bowls
• stainless steel bowls

Use a heavy ceramic bowl or plate to weigh down the meat so it is completely submerged in brine.

Basic Brine Recipes

Brine solutions work best when they are 40 degrees which is the expected temperature of a refrigerator. Salt dissolves quickest in hot water but be sure the brine solution is cooled before placing meat in it. After brining, thoroughly rinse the meat.

Basic Brine

• 1 cup water
• 1 TBL table salt (or 2 TBL DC kosher salt)

Basic Chicken or Pork Brine

• 1 quart hot water
• 1/4 cup (5 oz) Diamond Crystal kosher salt (2 TBL cup table salt)
• 1/4 cup sugar (brown or white. Optional)

Dissolve salt and sugar in hot water then chill in refrigerator (40 deg). Immerse chicken breasts and keep immersed in refrigerator or in an ice chest for 1 to 4 hours. Remove chicken breasts and rinse thoroughly.

High Temperature Chicken or Pork Brine

For grilling, broiling, and roasting chicken or pork.

• 1 quart hot water
• 1/4 cup (5 oz) Diamond Crystal kosher salt (or 2 TBL cup table salt)
• 2 TBL sugar (brown or white.)

Dissolve salt and sugar in hot water then chill in refrigerator. Immerse chicken breasts and keep immersed in refrigerator or in an ice chest for 1 to 4 hours. Remove chicken breasts and rinse thoroughly.

Basic Turkey Brine

• 2 gallons water
• 2 cups Diamond Crystal kosher salt

Brine turkey 8 to 12 hours at 40 degrees.

Brine Tips

Use these helpful tips to maximize your brining experience.

• Make sure you refrigerate your brine and meat.
• Do not use acidic liquids such as orange juice or beer on poultry. It will make it mushy.
• Rinse meat after brining.
• Use kosher salt. It does not contain additives, like table salt.
• Make sure the meat is *completely* covered by the brine solution.
• Do not reuse brine.
• Pat meat dry with paper towels after rinsing.
• For full benefits of brining do not cut back on salt.

"Burn Your Recipes!"

Do not literally burn your recipes, but don't be a prisoner to them! Use them more of an outline. There are many variances to take into account, and besides, cooking is an art, have fun with it! To make my point, Watch Chef Todd in this video, he has a unique way of getting the point across!

(This only refers to cooking, NOT baking (pies, cakes, pastries, breads, etc).