Tuesday, April 30, 2013

Pub Steak Gorgonzola with Brussels Sprout Colcannon

In case you thought I fell off the face of the earth --

I apologize for being a blogger missing in action lately.  I had business to attend to, places to go,  and friends to see.  Now that things are back to normal -  are they ever really?  -  I'll be getting back into my posting routine.  I've got a few special features planned in the near future, so look forward to those!

I know, I promised you a special feature when I restarted this blog.  The wine event I had planned to cover turned into a rainy night.  While I had the constitution to taste, I didn't have the spirit to stand out in the rain to photograph.  Such is the life of an ambitious food blogger.

Excuses, excuses!

So today, as I am just getting back into the swing of things.  I'm going to bring you a recipe that I typed up several months ago.  I was going to submit this to a televised cooking contest but the website wasn't cooperating.  I never did submit it.  I'm sharing it with you instead.

I only have one picture to give you this evening.  The contest required a close up of the food and a picture of me standing behind the food (and you really don't want to see that one).  I guess they just wanted to see that I wasn't a werewolf or something before they "cast" me.  Since I never applied for the show, now the producers will never know that not only am I NOT a werewolf, but I don't even play one on TV. 

Okay, enough chatter.  Let's eat!

Serves 2.
1 ¼ lb. New York Strip Steak (2 steaks), cut about 1 ¼ inch thick
¼ cup Irish Whiskey or Scotch
1 tbs. extra tenderizing Worcestershire sauce
2 cloves garlic, smashed and peeled
1 large baking potato, peeled and cut into eight pieces
10 large Brussels sprouts, outer leaves removed and quartered
2 tbs. olive oil, divided
2/3 cup diced onion
¼ tsp. freshly grated nutmeg, divided
2 tbs. coarse sea salt, divided
½ tsp. white pepper, divided
¼ cup plus two tbs. Hellman’s® Olive Oil Mayonnaise, divided
¼ cup 2% milk, divided
½ tbs. freshly ground cracked pepper
1 cup fresh sliced white mushrooms
½ tsp. dried thyme
2 ½ tbs. Gorgonzola cheese crumbles
Fresh parsley for garnish (optional)
Other:  Cooking spray


Place steaks into a plastic storage bag.  Combine the whiskey, Worcestershire and garlic in a bowl.  Whisk.  Pour into storage bag with steaks.  Marinate for at least 30 minutes; longer if you have the time.

Add potato and Brussels sprouts to a pot of water.  Bring to boil and reduce to simmer, about 20 minutes until the vegetables are softened. 

While the potatoes are cooking, add one tablespoon of the olive oil to a skillet.  Add onions and cook until softened, about three minutes.  Remove from pan.

When the potatoes and the Brussels sprouts are cooked, drain and mash.  Add onion, half of the nutmeg, ¼ of the salt and all of the white pepper.  Add in 3 tablespoons of the Hellman’s® (or Best Food's) olive oil mayonnaise and ½ of the 2% milk.  Mash and keep warm until ready to serve. 

Preheat oven to 350 degrees F.

Add cooking spray to cast iron or heavy skillet (oven safe).  Season steaks with remaining salt and the black cracked pepper, pressing the seasoning into the steaks.  Add to hot pan. Cook on one side for about four minutes. TURN OVEN OFF.  Add hot pan with steaks to oven and set timer for five minutes for medium rare.  Let steaks rest for five minutes before slicing. 

While steaks are resting, add the remaining tablespoon of olive oil to the same pan that you sautéed the onions.  Add mushrooms and thyme and cook for three minutes. 
Add the remaining mayonnaise, 2% milk, gorgonzola and nutmeg to a sauce pan.  Warn over low heat and whisk until ingredients are combined.
Top steaks and potato with the sauce and parsley (if using).    
Enjoy!  As always, I'll see you soon!
Note:  Not an endorsement for the mayo and no product was supplied to blogger.  You can substitute any brand you wish, but opt for an olive oil based mayo for best results.  
Don't want to use booze in your recipe?  That's okay, simply leave it out.  
If you like this post, check out my other steak recipes! 

Tuesday, April 2, 2013

Grilled Coriander-Crusted Salmon with a Honey-Lime Glaze

My hubby, Dan, doesn't like salmon in general.  But he knows he needs to eat more of it because it's so good for you.  So I try to come up with recipes he will enjoy.  This is one of them.

This recipe is best done on an indoor grill pan. 

Serves 2.


1 piece skinless Sockeye Salmon, 6 ounces, halved
1/2 tbs. grapeseed oil
1 tbs. whole coriander seed
1/2 tbs. lemon pepper
1/4 tsp coarse sea salt
1 tsp. green pepper sauce
1 tsp. soy sauce, plus extra for passing at the table
1 tbs. honey
1/2 tsp. lime juice (fresh or bottled)
1/2 tsp. unsalted butter
Fresh cilantro for garnish, optional


Preheat grill pan to high heat.

Rub the salmon on both sides with the grapeseed oil.

In a coffee grinder, combine the coriander seed, lemon pepper and coarse salt.  Pulse for about 30 seconds (or more) until the seed is ground to your liking and the spices combined.
Rub the mixture over both sides of the salmon.

Meanwhile, in a small microwave safe bowl, combine the pepper sauce, soy sauce, honey, lime juice and unsalted butter. Microwave on high for 30 seconds, until the butter is melted. Stir to combine.

Grill for three-to-four minutes each side until salmon is opaque in the middle, basting with the sauce after you turn.  Adjust cooking time accordingly for desired temperature.

Brush the other side of the salmon with glaze before plating.  Drizzle with remaining sauce.   Top with fresh cilantro. 

Pass more soy sauce at the table.

Great with rice and grilled asparagus!

See you soon!