Whiskey Refried Beans & A Giveaway!!!

Giveaway Closed

Hey everyone!! So three monumental things happened to me this weekend! 1) It actually rained here in Arizona! So much so that everything was flooded. Love it! 2) I caved and finally got a smart phone. My husband has been trying to convince me to get one for probably over two years, but I was completely against them, but now that he got a new phone, his old one was just sitting around the house. So… it had to get used right. I mean, that’s just waistful. So I did it. Made the commitment, and so for so good (fingers crossed). I have extremely bad luck with phones. Which is why I prefer the cheapie, just has the necessities, phones. But, I am vowing to take care of this one!! 3) And last, I repainted my kitchen/family room. Ok, these might not quite be momentous, but I’m excited!! (Not to mention, if you have followed my blog, you know I’m a little over enthusiastic about, well, everything 😉

So with all that fun great stuff, and the fact that it’s my birthday this month, making me in an even better mood, I wanna do a giveaway!! I have recently discovered how much I love cast iron. I literally gave all my old pots and pans away and have completely converted. It’s just amazing, and I don’t have to worry about any teflon, or any of that crap, getting into my food. I just love it!! So, I figured with this new found love, I’d giveaway a Lodge Color Dutch Oven!!

The person that wins this giveaway will get either a Island Spice Red, or Caribbean Blue, 6 Quart Lodge Color Dutch Oven. Your choice on the color!!


How To Enter!!
You have the capability to entering 4 times. 1 for each task completed!!

(This giveaway is only being offered to those residing in the USA. Sorry, shipping is just too crazy to send elsewhere.)

  1. Follow My Blog
  2. Like Recipe Snobs on Facebook
  3. Follow my pins on Pinterest
  4. Leave a Comment Including: Your e-mail, so I can contact you if you win, if you liked my Facebook page, if you started following me on Pinterest, or started following my blog. (This is mandatory to enter. Please include the following/liking in your comment so I know how many times to enter you name into the drawing.)

Giveaway Closes Friday, July 27th
And that’s it!! You can enter a total of 4 times, and you must both, leave a comment as stated in step 4, and live in the United States. It’s just to hard to try and figure out, ok this person just like my Facebook, but didn’t comment. Are they wanting to enter? So please remember to comment 🙂 And Good Luck!!

Printable Recipe

Whiskey Refried Beans
     2 tablespoons vegetable oil
     1 large onion, diced
     2 garlic cloves, minced
     1/2 jalapeno, seeded and minced
     12 cups warm water
     1 1/2 tablespoon brown sugar
     3 1/2 cups pinto beans
     3 tablespoons Jack Daniel’s Whiskey
     1/2 teaspoon ground pepper
     1 teaspoon salt

In large pot, or dutch oven, warm oil over medium heat. Add onion, garlic, and jalapeno. Cook for a couple of minutes, until onions start to turn translucent and garlic becomes fragrant.

Add remaining ingredients.

Turn heat up to high and bring to a hard boil. Boil for 2 minutes.

Turn heat down to about medium-low. You just want the mixture to lightly simmer. Cover and cook for 2 to 3 hours, checking and stirring beans about every 30 minutes to an hour. (Depending on your altitude and the beans, you may have to add water during cooking process.)

When beans have cooked, uncover and turn off the heat. Let cool for about 5 minutes.

Add cooled beans to a food processor and process until mixture is almost smooth, but still has small bean particles remaining. Serve immediately or store in an air tight container in the refrigerator.

Printable Recipe

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4th of July Line Up!!

What are you doing for the 4th of July?! Not sure yet? Well, here are some recipes to get your creative juices flowing. Chances are that you are either throwing, or going to a barbecue. So here are some awesome dishes and sides for a barbecue. Not to mention some super yummy patriotic desserts 😉 Hope this gets you thinking, and will have more 4th of July recipe’s to come in the next week!! (Please forgive the quality in some of the pictures. Some are from when I started the blog, but I wanted to include them cause I still absolutely love the recipe.)

Barbecue Dishes & Sides
Jack Daniel’s Glazed Ribs

Frog Eye Salad
Creamy Pasta Salad
The Man-Burger (Favorite Burger Recipe of All Time!!)
Cranberry Broccoli Salad
Rich ‘n’ Cheesy Macaroni
Patriotic Desserts
Root Beer Float Cupcakes
S’mores Stuffed Brownies
Death By Oreo Cupcakes
Fireworks Cupcake Towers

California Salad

I’m back!! I took a little vacation to go take care of my little sister, who just found out that she’s pregnant! Yay!! They have been trying to get pregnant for about a year and a half, so we are all super excited for her 🙂 So I went up for the week to take care of her, fix her meals, help clean up, etc. She gets morning sickness pretty bad, so I had to go fulfill my big sister role.

But, now that I’m back, I figured I’d post a super easy, completely delicious salad recipe!! This is my favorite salad of all time. It’s crunchy from the walnuts, a little bitter from the gorgonzola, and tangy sweet from the Raspberry Walnut Vinaigrette. Not to mention, it’s packed with flavor!! Simply amazing! Enjoy 🙂

Printable Recipe

California Salad
     4 cups mixed salad greens
     2 tablespoons chopped walnuts
     6 slices roma tomato
     2 tablespoons crumbled gorgonzola cheese

Raspberry Walnut Vinaigrette
     1 cup raspberry jam
     1/4 cup cold water
     1 tablespoon apple cider vinegar
     1 teaspoon walnut oil
     kosher salt to taste
     freshly ground pepper to taste
     1/4 cup canola oil

Toss the salad greens and walnuts together in a bowl. Top with tomato slices and sprinkle with cheese. Set aside.

Prepare Raspberry Walnut Vinaigrette by combining the jam, water, vinegar, walnut oil, salt and pepper in a bowl and mix well. Add the canola oil slowly, whisking constantly until blended. Drizzle vinaigrette over salad and serve immediately.

Store the vinaigrette in a jar with a tight-fitting lid in the refrigerator for up to 3 weeks.

Printable Recipe

Recipe from http://www.tastebook.com.

Berry Mini Breads

Happy Monday Everyone!! I hope all of you amazing Mothers had an absolutely spoiled day yesterday! It was a pretty good day for me. My hubby had to work yesterday, which stunk, but he was so good to me when he did get home. Then we stayed up to 12:00am watching hilarious clips on You Tube.

Here is one of the funniest ones we watched. It’s long, but we laughed to hard. It was such a good time. Needless to say though, I’m so tired this morning. Ugh!! That 6:00am alarm clock came way to quickly. I’m thinking tonight, we’ll be going to bed early to make up for the lack of sleep.

But before I go, lets just see if I can get through this post someone coherently. I have been in a “bread baking” mood lately. Yesterday I actually started to make up my own recipe for S’mores Monkey Bread with Marshmallow Caramel, but I haven’t quite perfected it yet. The Marshmallow Caramel is amazing though. I’m so proud of how that turned out. I just need to perfect the Graham Cracker Bread first. So I’ll post this recipe instead. Which is also super amazing. I love berries in spring, so this recipe was super satisfying. The only thing I changed is, I used just regular milk instead of the buttermilk. My buttermilk was past the expiration date, so there was the thinking behind that, but I also really loved how the loaves turned out with the regular milk. I’m thinking that buttermilk would have been too sour for the bread anyways. So yummy!! Enjoy!

Printable Recipe

Berry Mini Breads
     1/2 cup butter, softened
     1 cup sugar
     2 eggs
     3 cups all-purpose flour
     1 teaspoon baking soda
     1 teaspoon baking powder
     1 teaspoon salt
     1 cup buttermilk
     1 cup whole-berry cranberry sauce
     1 cup fresh or frozen blueberries

In a bowl, add butter and sugar.

Cream together until light and fluffy.

Add the eggs, one at a time, beating well after each addition.

Combine dry ingredients.

Add to the creamed mixture alternately with buttermilk.

Stir in cranberry sauce and blueberries. Pour into four greased 5-3/4-in. x 3-in. x 2-in. loaf pans.

Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Printable Recipe

Recipe from Taste of Home “Cupcakes & Mini Desserts” Mini Magazine.

Cinnamon and Sugar Pull-Apart Bread

I feel like through life we are always finding new things out about ourselves. Like for instance, as a kid I loved clam chowder. Now, I’ve come to realize that I really don’t care for it all that much, and that the only reason I was so crazy about it as a kid is that I thought it was fun to bite into the pieces of clam and have it feel and sound like you were biting into a balloon. I know… I was kind of a weird child, but weren’t we all 😉

Anyways, through this blogging experience I have found that I love taking picture, but not just any picture. I really hate lugging around a camera just to have everyone pose awkwardly for some random photo somewhere. My sister Ashli is the photo opportunity enthusiast, so she takes care of that for me. But, I love to take pictures of movement. Why am I telling you this, you may ask, cause I went just a tad bit overboard. You have been warned!! But I loved all my pouring photos so much that I couldn’t throw them out. This is after all a food blog, and adding ingredients is a big part of the baking/cooking process. Right!?

So I have an excuse for my addictive impulse to always shoot ingredients while I am pouring them, and I completely release full responsibility for my actions to my little split personality french photographer… who exists in my brain. I have lovingly called him Jacque. How a split personality of myself can be male I have no clue, and I also have no idea if Jacque is even a french name, but there you go.

Where was I going with all this?? Oh, yeah. Ok so that is my extremely long disclosure about the many pouring pictures in this post. Moving on from my random thoughts to something actually related to this recipe which is so scrumptious. This bread is awesome! The outside is crisp and grainy from the melted sugar, and the inside is sticky and moist like the inside of a cinnamon roll. This totally satisfied my cinnamon sugar craving and was so easy to make. Enjoy!!

Printable Recipe

Cinnamon and Sugar Pull-Apart Bread
Dough
2 3/4 cup plus 2 Tbsp. all-purpose flour
1/4 cup sugar
2 1/4 tsp. active dry yeast (1 packet)
1/2 tsp. salt
4 Tbsp. butter
1/3 cup whole milk
1/4 cup water
2 eggs (at room temperature)
1 tsp. pure vanilla extract

Filling
1 cup sugar
2 tsp. cinnamon
1/4 tsp. nutmeg
4 Tbsp. butter, melted

In a large mixing bowl, mix 2 cups of flour.

Sugar.

Yeast and salt.

Set this flour mixture aside.

In a small sauce pan, melt the butter and milk.

Once the butter is completely melted take off the burner and add the water…

and vanilla. Let the mixture cool for 5 minutes.

Pour the milk mixture into the large bowl with the dry ingredients and mix well. Whisk together the eggs and add to the batter.

Keep mixing. Add 3/4 cup of flour and mix well. The mixture will be very sticky which means it’s perfect. Place the dough in a medium greased bowl.

Cover with wrap and let it sit in a warm place to rise for about 30-45 minutes. Once the dough has doubled its size, knead in 2 tablespoons of flour. Cover the dough again for 5-10 minutes.

Meanwhile, start on the filling. In a medium bowl, mix together the sugar, cinnamon and nutmeg in a small bowl. Set aside.

Once the dough is ready, roll it out on a floured surface. Brush the melted butter on the dough and add the sugar mixture. Make sure everything is covered.

Using a shape knife or pizza cutter, cut the dough into equal sized strips (about 2 to 2 1/2 inches wide). Then cut the strips into equal sized squares.

Stack the squares on top of each other to make 3 to 4 piles. Don’t make stacks to high or your will be cussing when you try to place them into the pan. Also, your bread will come out prettier if you don’t stack the squares perfectly aligned.

Place squares in the greased bread pan.

Take any sugar that fell off squares and sprinkle over the top and around the sides of dough. Cover the dough for another 10-15 minutes to rise.

While dough is rising, preheat your oven to 350 degrees F. Place a cookie sheet under bread pan and bake for 30-35 minutes until outside of bread is golden brown.

Printable Recipe

Recipe from www.iheartfoodandsocanyou.blogspot.com.

Cinnamon and sugar pull-apart bread
Dough
2 3/4 cup plus 2 Tbsp. all-purpose flour
1/4 cup sugar
2 1/4 tsp. active dry yeast (1 packet)
1/2 tsp. salt
4 Tbsp. butter
1/3 cup whole milk
1/4 cup water
2 eggs (at room temperature)
1 tsp. pure vanilla extract
Filling
1 cup sugar
2 tsp. cinnamon
1/4 tsp. nutmeg
4 Tbsp. butter, melted
In a large mixing bowl, mix 2 cups of flour, sugar, yeast and salt. Set aside.
In a small sauce pan, melt the butter and milk. Once the butter is completely melted take off the burner and add the water and vanilla. Let the mixture cool for 5 minutes.
Pour the milk mixture into the large bowl with the dry ingredients and mix well. Whisk together the eggs and add to the batter. Keep mixing. Add 3/4 cup of flour and mix well. The mixture will be very sticky which means it’s perfect. Place the dough in a medium greased bowl. Cover with wrap and let it sit in a warm place to rise for about 30-45 minutes. Once the dough has doubled its size, knead in 2 tablespoons of flour. Cover the dough again for 5-10 minutes.
Meanwhile, start on the filling. In a medium bowl, mix together the sugar, cinnamon and nutmeg in a small bowl. Set aside.
Once the dough is ready, roll it out on a floured surface. Brush the melted butter on the dough and add the sugar mixture. Make sure everything is covered. Using a shape knife or pizza cutter, cut the dough into equal sized strips (about 2 to 2 1/2 inches wide). Then cut the strips into equal sized squares. Stack the squares on top of each other to make 3 to 4 piles and place them in a bread pan. Take any sugar that fell off squares and sprinkle over the top and around the sides of dough. Cover the dough for another 10-15 minutes to rise.
While dough is rising, preheat your oven to 350 degrees F. Place a cookie sheet under bread pan and bake for 30-35 minutes until outside of bread is golden brown.

Orange Rolls



Hey Everyone!! K, so if you read my last post, I’ve been in a weird funk of not wanting to post or cook lately. Which is totally not like me, so I’ve been trying to figure out what the problem is. Well, after getting a couple more comments on posts, I’ve figured it out. (Warning: I’m gonna be venting. So if this bugs and you just want to read about the recipe, jump down to the last paragraph before the ingredient list.) So, here is my problem… I started this blog for fun, cause I love to cook, and I wanted to keep basically like an ongoing journal of my progress and recipes I’ve made. Well, then I started getting follower, which was cool and fun, cause I never thought people would want to read what it was I had to say.


In the beginning, I always got positive feedback, BUT lately with the more followers I get, I’ve been starting to get some really rude comments. Part of this problem is, I just need to be thicker skinned, cause I really do take things very personal… but guys come on. You know who you are. Comments like this are not appreciated, “(link to dictionary) It’s VOILA. Not wallah. Using words like that makes you sound like a 12 year old.”


K, I’m just going to add this disclaimer. I’m not an English major. Nor did I like English as a subject much, so I do the best with what I got. If this bothers you, sorry. This is just me, and no one is making you read my posts. Don’t get me wrong, I love having the followers. And I appreciate all of the support so much cause I really love meeting you all and hearing from you, but as of right now, I have my blog where anyone can comment. Both anonymous or with your e-mail address. Cause, I really don’t want to discourage people from commenting. I love hearing from most of you with your questions and feedback on the recipes. But if people don’t stop using the anonymity as a mask to be completely uncalled for, I’ll be changing that.


And all I’m gonna say is, Everyone please be courteous. I am a person. I have feelings, and it’s my blog. I don’t need a thousand people telling me how they think I should run things. Really, it’s sucking all the fun out of it for me. I have tried to lay out everything so that it is as convenient to everyone as possible, but it’s still just a blog I have thrown together, and I am a complete computer idiot. So cut me some slack, please.


Now that I feel like I have unintentionally scolded somebody :/ lets move on to funner, happier things. Like these rolls!! Yumminess! Love these. I’ve been in a bread baking mood, and I love oranges. So when I saw this recipe in my Cooking Light cookbook, it was calling my name. Oh my heck!! So addicting (you have been warned). I had 3 all by myself. Ok, fine! It was more like 5 or 6, but who’s counting (ahem). Anyways, they are amazing. Enjoy 🙂


P.S. I have no clue why this post is so spaced out? So sorry if this bugs. I can’t figure out how to fix it.


Printable Recipe


Orange Rolls
Dough
1 package dry yeast (about 2 1/4 teaspoons)
1/2 cup warm water (100 to 110 degrees F)
1 cup sugar, divided
1/2 cup reduced fat sour cream
2 tablespoons butter, softened
1 teaspoon salt
1 large egg, lightly beaten
15.75 ounces all-purpose flour (about 3 1/2 cups), divided
Cooking spray
2 tablespoons butter, melted
2 tablespoons grated orange rind


Glaze
3/4 cup sugar
1/4 cup butter
2 tablespoons fresh orange juice
1/2 cup reduced-fat sour cream



To Prepare dough, dissolve yeast in warm water in a small bowl; let stand 5 minutes.



In a large mixing bowl add 1/4 cup sugar, 1/2 cup sour cream, 2 tablespoons softened butter, salt, egg, and yeast mixture.



Beat with a mixer at medium speed until smooth.



Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add 9 ounces flour (about 2 cups to yeast mixture.



Beat until smooth.



Add 4.5 ounces flour (about 1 cup) to yeast mixture. Stirring until a soft dough forms. Turn dough out onto a floured surface.



Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).



Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees F), free from drafts, 1 hour and 15 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)



Punch dough down; cover and let rest 5 minutes. Divide dough in half. Working with 1 portion at a time (cover remaining dough to prevent drying), roll each portion or dough into a 12-inch circle on a floured surface. Brush surface of each circle with 1 tablespoon melted butter. Combine 3/4 cup sugar and rind. Sprinkle half of sugar mixture over each circle.



Cut each circle into 12 wedges. Roll up each wedge tightly, beginning at wide end.



Place rolls, point sides down, in a 13 x 9-inch baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.


Preheat oven to 350 degrees F.


Uncover dough. Bake at 350 degrees F for 25 minutes or until golden brown.



While rolls bake, prepare glaze. Combine 3/4 cup sugar, 1/4 cup butter, and orange juice in a small saucepan; bring to a boil over medium heat. Cook 3 minutes or until sugar dissolves, stirring occasionally. Remove from heat; cool slightly.



Stir in 1/2 cup sour cream. Drizzle glaze over warm rolls; let stand 20 minutes before serving. Yield: 2 dozen.


Recipe from Cooking Light Comfort Food.


Printable Recipe

Orange Rolls

Dough
1 package dry yeast (about 2 1/4 teaspoons)
1/2 cup warm water (100 to 110 degrees F)
1 cup sugar, divided
1/2 cup reduced fat sour cream
2 tablespoons butter, softened
1 teaspoon salt

1 large egg, lightly beaten

15.75 ounces all-purpose flour (about 3 1/2 cups), divided
Cooking spray
2 tablespoons butter, melted
2 tablespoons grated orange rind
Glaze
3/4 cup sugar
1/4 cup butter
2 tablespoons fresh orange juice
1/2 cup reduced-fat sour cream
To Prepare dough, dissolve yeast in warm water in a small bowl; let stand 5 minutes. In a large mixing bowl add 1/4 cup sugar, 1/2 cup sour cream, 2 tablespoons softened butter, salt, egg, and yeast mixture. Beat with a mixer at medium speed until smooth. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add 9 ounces flour (about 2 cups to yeast mixture; beat until smooth. Add 4.5 ounces flour (about 1 cup) to yeast mixture, stirring until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees F), free from drafts, 1 hour and 15 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
Punch dough down; cover and let rest 5 minutes. Divide dough in half. Working with 1 portion at a time (cover remaining dough to prevent drying), roll each portion or dough into a 12-inch circle on a floured surface. Brush surface of each circle with 1 tablespoon melted butter. Combine 3/4 cup sugar and rind. Sprinkle half of sugar mixture over each circle. Cut each circle into 12 wedges. Roll up each wedge tightly, beginning at wide end. Place rolls, point sides down, in a 13 x 9-inch baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.
Preheat oven to 350 degrees F.
Uncover dough. Bake at 350 degrees F for 25 minutes or until golden brown.
While rolls bake, prepare glaze. Combine 3/4 cup sugar, 1/4 cup butter, and orange juice in a small saucepan; bring to a boil over medium heat. Cook 3 minutes or until sugar dissolves, stirring occasionally. Remove from heat; cool slightly. Stir in 1/2 cup sour cream. Drizzle glaze over warm rolls; let stand 20 minutes before serving. Yield: 2 dozen.

Filet Mignon with Roasted Red Pepper Cream Sauce, Mash Potatoes, and Onion Strings

If you missed my post about My Valentines Day Scheme, let me quickly get you up to speed. I have always loved Valentines Day!! But my wedding anniversary is Feb. 19th, so we never celebrate V-day cause my anniversary is right around the corner. As a solution, I developed this scheme to surprise my hubby with a sitter and make this amazing dinner so we would start celebrating Valentines again. Caught up?? Ok good!! So, yesterday was “D” Day!!

Got up early! Ran to the grocery store, cause I didn’t want my hubby to find any of the meal supplies and be like, “What’s this for?” Got napkins, place mats, these amazing hydrangeas, gorgeous goblet/wine glasses (Even though we don’t drink. It was more to set the stage and for the feel then anything. But I had to have them), and whatever other ingredients I had on my list.

Started setting up about 12:00pm. I even got on YouTube and found out how to do napkin origami. Oh come on, don’t laugh!! Don’t it make it feel so fancy though!? I really wanted my hubby to be blown away. I mean, there’s no point if in the back of his mind he’s thinking, “We should have just gone to a restaurant.” And by now, you probably all know I can’t do anything half way. Go big or go home, right!?

After hours of cooking it was time for dinner. The kids got swept away to the babysitters, which conveniently lives down the street so she could just come pick them up. My hubby is munching on the Spinach Artichoke Dip, that I did not get pictures of cause I didn’t want to disturb our dinner to much by staging and photographing everything I made. So I will have to make again and post the recipe later. Then we sat down over candles and ate this amazing dish!!

It was amazing! Flat out Amazingness with a capital “A”!! Did I happen to mention is was amazing?? (Not to toot my own horn) But this recipe is comparable, or even exceeds that of any restaurant!! I was so happy with it 🙂 And then for dessert we had Molten Lava Chocolate Cake with raspberries and vanilla ice cream (recipe will be posted soon). It was all so perfect!! And I think my whole plot worked. My hubby said he felt so spoiled that he is going to have to attempt to show me up next year. Yeah, good luck with that baby, but, Yay!! Finally celebrating the holiday of love again! (*Celebration!!*)

Anyways, back to this dinner. Yes, it is a little bit of work, but so worth all the effort. Most amazing dinner I’ve made to date. And super impressive if I do say so myself 😉 Enjoy!!

Filet Mignon with Roasted Red Pepper Cream Sauce, Mash Potatoes, and Onion Strings
     4 8 ounce filet mignon
     1 1/2 teaspoons McCormick Montreal Steak Seasoning
     Roasted Red Pepper Cream Sauce recipe (below)
     Onion Strings recipe (below)
     3 to 4 large potatoes, skinned and diced
     3 tablespoons butter
     About 1 to 2 cups milk
     Garlic salt and pepper
     Fresh or dried parsley flakes

First, prepare cream sauce and onion strings. Set aside for assembly.

Warm up your grill and place rack on it’s lowest setting (charcoal is recommended). In a large pot, start boiling water and add your potatoes. Cook for 20 minutes.

Meanwhile, season you filets with all the steak seasoning making sure to season both sides of your filets and place on the hot grill. After a couple of minutes turn over. Continue flipping and cooking until steak has reached desired doneness. For medium, your steaks will take about 10 to 15 minutes, depending on their thickness. Rap in tin foil to keep warm while you complete final assembly of plates.

Drain cooked potatoes and place in a large bowl. Add butter and 1/2 cup milk. Using a mixer, mix until potato mixture is smooth. Add more milk, 1/2 cup at a time. You want you potatoes to be a little thinner then traditional mashed potatoes, but not runny. Once to desired consistency add garlic salt and pepper to taste.

Reheat Red Pepper cream sauce and spoon onto plates. Your gonna want about 3 to 4 tablespoons down. Spread out in a circle using the back of a spoon. Top sauce with mash potatoes. Sprinkle parsley over potatoes and sauce to make it pretty. Top with your filets and then pile onions on top of steak so that they balance without falling into the sauce. Serve immediately.

Roasted Red Pepper Cream Sauce
     2 large red bell peppers
     2 tablespoons minced garlic
     1/4 cup fresh basil
     3 tablespoons extra virgin olive oil
     2 cups half-and-half
     2 tablespoons all-purpose flour
     1/4 cup grated Romano cheese
     4 tablespoons butter
     salt and pepper to taste

Preheat broiler. Line a cookie sheet with tin foil. Slice peppers in half and deseed. Place on foil cut side down. Lightly coat the tops of the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Set aside for a couple of minutes to cool.

Once cool enough to handle, remove the skin from the peppers (the skin should come off the peppers relatively easily). Cut peppers into small pieces.

In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix.

Place mixture in blender with half-and-half, and puree to smooth consistency. Return puree to skillet and whisk in flour. Heat to a boil and add in Romano cheese and butter; cook and stir until both are melted. Season with salt and pepper to taste. Simmer for 5 minutes.

Onion Strings
     1 whole large onion
     2 cups buttermilk
     2 cups all-purpose flour
     1 tablespoon (scant) salt
     1/4 teaspoon cayenne pepper
     1/2 teaspoon cajun seasoning
     1 quart (to 2 quarts) canola oil
     Black pepper to taste

Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least an hour.

Combine dry ingredients and set aside.

Heat oil to 375 degrees.

Grab a handful of onions, throw into the flour mixture, tap to shake of excess, and plunge into hot oil. Fry for a few minutes and remove as soon as golden brown.

Repeat until onions are gone. Let onion strings cool for a couple of minutes and then assemble atop the assembled steak.

Printable Recipe


Onion String recipe altered from thepioneerwoman.com. Red Pepper Sauce altered slightly from allrecipes.com.

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