Private Event – Veteran’s United

Sirloin Steak with Bacon and Gorgonzola

Hasselback Potatoes

Balsamic Roasted Vegetables

Chocolate Pot De Creme with Raspberry Compote

Steak topped with bacon and gorgonzola

  yield: 2

Choice of steak

2 strips of bacon cut into small pieces

1/4 cup gorgonzola

1 teaspoon butter

1 sprig of rosemary

1 garlic clove, crushed

in a skillet over medium high heat cook bacon to desired crispiness, remove from pan and set aside. Season steak with salt and pepper then place into a pan with bacon grease. Lower temperature to medium and cook for 5-8 minutes, flip and cook for another 5-8 minutes depending on desired internal temperature. Once ready, add butter to the pan along with rosemary and garlic clove and cook slightly in butter then place on top of steak and spoon butter over top of steak. Spoon about 8-10 spoonful of butter before removing rosemary and garlic from top of steak and placing steak on a warm plate to serve. Top with cooked bacon and cheese.

Hassel back potatoes, topped with parmesan and bacon

  yield: 2

1 large russet potatoes

2 tablespoon butter, melted

1 tablespoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

¼ cup parmesan

2 strips of bacon, cooked and crumbled

Preheat oven to 400”F

in a small bowl combine melted butter, and spices then set aside.

Place potato between two wooden spoons and slice  ¼ inch slices from one end of potato to the other. Stuff cheese and bacon in between each section of potato

Brush seasoned butter over potato

Bake in oven for 30 minutes.

Roasted Vegetables with Garlic and Balsamic

yield: 2 servings

10-12 oz assorted vegetables ( broccoli, cauliflower, red onion, zucchini or sweet potato)

4 garlic cloves, quartered

2 tablespoons extra-virgin olive oil

1 tablespoon fine balsamic vinegar

¼ teaspoon fine sea salt

Pinch of ground black pepper or more if preferred

Preheat oven to 400 degrees

  In a medium mixing bowl, toss vegetables with garlic, oil, balsamic vinegar salt and pepper until coated. Transfer to a rimmed baking sheet and roast at 400 until vegetable start to brown. Remove from oven and serve immediately.

Chocolate Pot de Crème

INGREDIENTS

• 6 ounces high quality dark chocolate
• 2 cups heavy cream (dairy free: use coconut milk)
• 3 egg yolks
• 3 tablespoons white granulated sugar , optional and really only needed if you’re using very dark chocolate (for semi-sweet chocolate the sugar isn’t necessary)
• 1/8 teaspoon salt
• 1 teaspoon quality pure vanilla extract

INSTRUCTIONS

1. Chop up the chocolate and place it in a blender. Set aside.
2. Place the cream, egg yolks, sugar and salt in a medium saucepan over medium heat, whisking to combine the ingredients. Continue to whisk continually until the mixture just starts to bubble and is thick enough to coat the back of a spoon.
3. Pour the hot mixture into the blender with the chocolate and vanilla and blend until smooth. Pour the mixture into individual ramekins and refrigerate for 6-8 hours or until set (I often chill them overnight).
4. Let the pots de creme sit at room temperature for about 10 minutes before serving.

Serve with a dollop of whipped cream on top with a sprinkle of grated chocolate or chocolate curls.

Raspberry Coulis

Ingredients

• ½ cup sugar
• 3 tablespoons water or orange juice
• 12 ounces frozen raspberries thawed
• 1 tablespoon Chambord Framboise or Grand Marnier liqueur (optional)

Instructions

1. Combine sugar and water (or orange juice) in a 1 cup (or larger) microwave-safe cup or bowl. Stir to combine. The mixture will be very thick.
2. Cook in the microwave on high power for two minutes. Stir for 5-10 seconds to ensure that the sugar crystals are dissolved.
3. Combine frozen raspberries and hot syrup in a blender container. Blend until the mixture is smooth and pureed.
4. Pour puree through a fine-mesh strainer set over a medium-size bowl. Stir and push on the solids with the back of a rubber spatula until all of the liquid has been extracted. This will take several minutes as the mixture will be thick.
5. Discard the seeds. Add the liqueur, if using and stir to combine.
6. Store in the refrigerator for 5-7 days or in the freezer for 2-3 months.