Steak Au Poivre

Twice stuffed potatoes

Caesar Salad

Apple Cobbler with Vanilla Ice Cream

Steak Au Poivre

2thick-cut Steaks Beef Tenderloin or NY Strip steak, 5-6 ounces, about 1 1/2 – inches thick

Coarse salt

1 Tablespoon whole black peppercorns crushed

1/2 Tablespoon butter

1 teaspoon olive oil

1/4 cup brandy

1/4 cup heavy cream

Instructions:

1. At least 30 minutes up to an hour before cooking remove the steaks from the fridge. Sprinkle all sides of steaks with salt. Just before cooking, pat steaks dry with paper towel to remove any excess moisture. Generously coat all sides of steaks with the fresh ground black pepper, pressing it into the steaks.
2. Heat a large heavy cast iron skillet over medium high heat. Add butter and olive oil. Just as butter begins to smoke, place steaks in pan for medium rare, cook for 4 minutes on each side. Adjust cook time for desired doneness, using a meat thermometer for doneness. Transfer to plate, cover loosely with foil.
3. Turn burners off. Carefully pour Cognac into hot frying pan. Carefully light the alcohol with a lighter and swirl the pan around until the flame burns out. Turn heat back on to medium. Whisking until sauce lightly thickens, about 6-8 minutes. Salt and pepper to taste, pour sauce over steaks.

Steak temperature:

Rare 125F, Medium Rare 135F, Medium 145F, Medium well 150F Well done 160F

Twice-Baked Loaded Potatoes

2 russet potatoes

2 teaspoons olive oil

½ cup sour cream, plus more for serving

2 tablespoons unsalted butter, melted

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 cup shredded cheddar cheese, divided

½ cup scallions, thinly sliced, divided

2 strips bacon, cooked, crumbled yield: 2

Preparation

Preheat the oven to 400˚F (200˚C).

Rub each potato with 1 teaspoon of oil and prick the top with a fork.

Place the potatoes on a rimmed baking sheet and bake for 1 hour.

Transfer potatoes to a cutting board and cut in half.

Using a spoon, gently scoop out the inside flesh of the potatoes into a potato ricer and transfer to a medium bowl. Reserve the skins.

Add the sour cream, melted butter, salt, pepper, ½ of the shredded cheese, and ½ of the scallions, and combine.

Use a spoon to transfer the potato mixture back into the scooped out potato skins.

Bake for 10 minutes.

Sprinkle the potatoes with remaining cheese, and bake for 5 more minutes, until the cheese is melted.

Top with sour cream, bacon, and the remaining scallions.

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Caesar Salad with Garlic Croutons

Yield: 2 servings

2 thick slices Italian bread or 4 thick slices French baguette cut in 1 inch cubes

1 tablespoon oil

1 teaspoon garlic, minced or powder

¼ cup olive oil

1 tablespoon Italian parsley, chopped

½ cup grape tomatoes split lengthwise

1 large egg yolk

1 small anchovy filet or ¼ teaspoon anchovy paste

Juice of ½  lemon

1 teaspoon fresh garlic, minced

½ teaspoon Dijon mustard

1 head romaine lettuce, chopped

Sea salt and pepper to taste

In a bowl combine bread, oil and garlic. Toss to combine then place in oven at 350”F for 15 minutes or until golden brown. Time will differ depending on size of sliced bread.

In a small bowl combine, 1 teaspoon minced garlic, egg yolk, lemon juice, mustard, and anchovy. Stir to combine well. Slowly pour in olive oil while vigorously whisking. Once all oil is added, taste and adjust seasoning with salt and pepper. in the same bowl toss rest of salad ingredients and serve.

Apple cobbler

  yield: 8

6 cups fresh or frozen apples, sliced into thin wedges

¼ cup sugar

¼ cup brown sugar

 ¼ teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 teaspoon fresh lemon juice

2 teaspoon cornstarch

1 cup flour

¼ cup sugar

¼ cup brown sugar

1 teaspoon baking powder

½ teaspoon salt

6 tablespoon butter, chilled and cut into small piece

¼ cup hot water

Preheat oven 425”F

In a large bowl combine apples, ¼ cup sugar/brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Toss evenly and divide evenly among 8 ramekins that have been greased.

Bake in preheated oven for 10 minutes.

In a medium bowl combine flour, rest of both sugars, baking powder, and salt. Blend with chilled butter in your hands, or a pastry blender. Mix until mixture resembles corn meal. Slowly add in water and mix until just combined. Remove ramekins from oven, evenly divide mixture on top of each and place back into the oven until golden brown, about 30 minutes.

Remove cool slightly, serve warm with ice cream.