This revolutionary recipe involves the four basic elements involved in the seduction of any carnivore: steak, butter, fire, and alcohol. It's quick, simple, and guaranteed to work.*
Seductive Elements:
2-4 beef tenderloin steaks or other fabulous cuts of cow
4 Tbsp. of salted (regular) butter or margarine/butter-like spread
4 Tbsp. of honey dijon mustard (stone ground preferred)
3 Tbs. of Worcestershire sauce
1/2 cup brandy (the cheap stuff's fine)
3/4 cup heavy or whipping cream
Salt and Pepper
Note: Remember that the steak will keep cooking after they're removed from heat and wrapped in foil. So if you want medium rare, it might be wise to remove the steaks at rare and wrap.
The Process:
-Lightly coat steaks with salt and pepper.
-Melt butter in a large skillet over medium high heat. Sear the steaks by pressing each exposed surface of the steak into the pan for just a few seconds until meat changes color. Then cook for about 3 minutes on each side for rare.
-Remove steaks and wrap in foil and set aside.
-Mix mustard and worcestershire sauce together until blended. Add to the skillet and stir a few times. Take the skillet off the heat but do not shut the heat off.
******At this point, if you really want to impress your date/mate, ask them to come into the kitchen for this part of the process********
-Add brandy to skillet and carefully light with a match or lighter to ignite. There will be a big burst of fire. Lightly shake the skillet using a gentle back and forth motion (not up and down) to keep the flames moving over the alcohol.
-Once the flames die down, put the skillet back on the heat. Add the cream and cook for about 3-4 minutes, stirring often.
-Unwrap your steaks, place on individual plates and drizzle or pour the sauce over the steaks.
Serving Ideas:
Herbed Smashed Potatoes and Lemon Flavored Green Beans make fab sides.
*These statements have not been evaluated by the FDA or any other organization or agency and are not meant to diagnose, treat, cure or prevent any disease (including venereal) or condition (including celibacy). Nor do these statements constitute or substitute for legal advice. Use with caution.
Showing posts with label Dinner. Show all posts
Showing posts with label Dinner. Show all posts
13 July, 2009
12 July, 2009
Not Too Spicy Black Bean Burgers
Whether you're carnivorous, herbivorous, or an opportunistic eater, these burgers make a fab, cheap addition to the "What can I throw on a bun" category of dinner ideas.
To bring to a grilling party, consider doubling the amount of bread crumbs to give the burgers a firmer texture for easier flipping.
Vital Elements:
2 cans (or about 4 cups) cooked, rinsed, drained black beans
3 tablespoons chunky salsa
1/2 cup corn kernels (fresh, frozen or canned)
1 egg (or 1/4 cup eggbeater or 1/4 cup vegan egg replacer)
1/2 sweet onion, chopped
3 cloves garlic, minced (fresh or jarred)
1/2 to 1 green pepper, chopped
1/2 cup breadcrumbs
2 teaspoons salt
1 tablespoon Sazon Goya (or Taco seasoning, or 1 tsp each of dried oregano, ground cumin, & chili powder or crushed red pepper flakes)
3 tablespoons chopped fresh cilantro
The Process:
-Sauté onion, pepper and garlic until onions are clear and pepper is tender.
-Mash 3 cups black beans with a hand masher in a large mixing bowl or pulse in a food processor. Beans should be chunky, not soupy.
-Add remaining 1 cup of black beans, onion and pepper mixture, salsa, corn, egg, bread crumbs, salt and spices, and cilantro to mashed black beans and mix until combined. Mixture should be chunky and thick.
-Form into patties either using a dough cutter or the old-fashioned use your hands method. Try to keep the patties 1-2” thick.
-Chill patties in the refrigerator for 10 minutes before cooking or wrap in plastic wrap to store for up to a week.
-Grill on tin foil on a hot grill or cook in a large skillet prepared with cooking spray, over medium heat. Cook for about 4-5 minutes each side.
Serve with or without a bun and top as you like. My favorite topping is a few slices of fresh tomato and a good slathering of herb aioli.
Revolutionary Alterations:
Consider cooking a whole pepper and an entire onion and reserving half the mixture for another recipe such as a salsa or with the morning eggs.
Substitute a small can of mild or roasted green chilis for the green pepper.
Add a dash of spicy chili powder for kick and/or a spicier salsa.
Costs about $1-2.50 a burger.
The cost for all ingredients, if you have to buy every ingredient before starting, is $12-14.
To bring to a grilling party, consider doubling the amount of bread crumbs to give the burgers a firmer texture for easier flipping.
Vital Elements:
2 cans (or about 4 cups) cooked, rinsed, drained black beans
3 tablespoons chunky salsa
1/2 cup corn kernels (fresh, frozen or canned)
1 egg (or 1/4 cup eggbeater or 1/4 cup vegan egg replacer)
1/2 sweet onion, chopped
3 cloves garlic, minced (fresh or jarred)
1/2 to 1 green pepper, chopped
1/2 cup breadcrumbs
2 teaspoons salt
1 tablespoon Sazon Goya (or Taco seasoning, or 1 tsp each of dried oregano, ground cumin, & chili powder or crushed red pepper flakes)
3 tablespoons chopped fresh cilantro
The Process:
-Sauté onion, pepper and garlic until onions are clear and pepper is tender.
-Mash 3 cups black beans with a hand masher in a large mixing bowl or pulse in a food processor. Beans should be chunky, not soupy.
-Add remaining 1 cup of black beans, onion and pepper mixture, salsa, corn, egg, bread crumbs, salt and spices, and cilantro to mashed black beans and mix until combined. Mixture should be chunky and thick.
-Form into patties either using a dough cutter or the old-fashioned use your hands method. Try to keep the patties 1-2” thick.
-Chill patties in the refrigerator for 10 minutes before cooking or wrap in plastic wrap to store for up to a week.
-Grill on tin foil on a hot grill or cook in a large skillet prepared with cooking spray, over medium heat. Cook for about 4-5 minutes each side.
Serve with or without a bun and top as you like. My favorite topping is a few slices of fresh tomato and a good slathering of herb aioli.
Revolutionary Alterations:
Consider cooking a whole pepper and an entire onion and reserving half the mixture for another recipe such as a salsa or with the morning eggs.
Substitute a small can of mild or roasted green chilis for the green pepper.
Add a dash of spicy chili powder for kick and/or a spicier salsa.
Costs about $1-2.50 a burger.
The cost for all ingredients, if you have to buy every ingredient before starting, is $12-14.
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