Food and Drink
|
|
Rib-Eye Steak with Mushrooms and Bleu Cheese
   
|
Freezing Food In Individual Servings
"Can I freeze it'" is a question often asked in our homes, and for good reason. Preparing double or triple recipes and freezing portions .....
This is a mouth watering steak. Every time I serve this in the restaurant the customers rave. The best part, its so simple you can make it at home for the family."Can I freeze it'" is a question often asked in our homes, and for good reason. Preparing double or triple recipes and freezing portions .....
Serves 2
2 ea. Rib-eye steaks (each about 1 inch thick)
tsp. Kosher salt
Home Brewing Lager
Home Brewing Lager: Practice Makes Perfect
When you want to make your own beer, wine or liquor, you often have to make several batches before you get it right. .....
tsp. PepperHome Brewing Lager: Practice Makes Perfect
When you want to make your own beer, wine or liquor, you often have to make several batches before you get it right. .....
1 Tbsp. Olive oil
3 Tbsp. Unsalted butter
1 ea Onion - thinly sliced
1/2 lb Mushrooms - thickly sliced
2 Tbsp. Garlic - chopped
Start Your Wine Cellar The Right Way!
One of the great joys of wine is being able to select a bottle from your own cellar, perhaps one that you've been storing for some years, draw the cork and enjoy it with .....
3/4 cup Beef brothOne of the great joys of wine is being able to select a bottle from your own cellar, perhaps one that you've been storing for some years, draw the cork and enjoy it with .....
1/4 cup Brandy
1/4 tsp. Fresh rosemary - minced
cup Bleu cheese - crumbled
Knowledge And Creativity
The other day I was watching a taped cooking show on TV, something I do for relaxation believe it or not, and the talking toque from the CIA (Culinary Institute of America, not the Central Intelligence .....
Place steaks in shallow dish. Drizzle with oil; rub oil all over steaks. Sprinkle with salt and pepper.The other day I was watching a taped cooking show on TV, something I do for relaxation believe it or not, and the talking toque from the CIA (Culinary Institute of America, not the Central Intelligence .....
Heat a saut pan over medium-high heat. Add steaks to skillet; fry until cooked to desired doneness, about 5 minutes per side for medium-rare. Using tongs, transfer steaks to plates and place in a warm oven.
Add butter and onion to saut pan then saut until translucent, about 3 minutes. Add mushrooms and garlic; saut until mushrooms are just tender, about 4 minutes
Add broth, brandy and rosemary and bring to a boil, scraping up browned bits. Reduce until liquid by 2/3, about 5 minutes. Add cheese; stir just until cheese melts, but still has bits of bleu cheese visible, about 1 minute.
Take the steak out of the oven and transfer it to a plate. Top with mushroom sauce.
About The Author
Chef Richard has worked in some of the finest restaurants in Washington and is the author of the ebook Chefs Special. You can find more free recipes and order the ebook at http://www.csrecipes.com