Pepper Crusted Steak with Worcestershire-Butter Sauce

So many people I know have a hard time pronouncing Worcestershire.  I learned after my visit to England.  Phonetically its: WorsTashur.  Not Wor-Chester-Shire - which is how it was pronounced in my family. To make things simple, I call it "W Sauce.

I heart W sauce. It's got such a distinctive taste and can add that little hint of flavor to just about anything. 

I've had this recipe for about - well a long time. The difficulty for me was actually frying the steak. I'm so used to slamming a steak on the BBQ that actually frying it brings tears to my eyes.  Still, I decided to fry it tonight and have the "little brown bits" for the sauce.

I'll be BBQing it next time. Completely overcooked the steak. Still the sauce and steak were delicious.  My one recommendation, and something I would not skimp on, is use FRESH GROUND PEPPER.  Pepper that's already been ground loses some of it's umph. Take the time to grind some fresh peppercorns and the flavor is quite amazing.

Pepper Crusted Steak with Worcestershire-Butter Sauce
Courtesy of Cook's Illustrated - I think. It might be Cook's Country which is done by Cook's Illustrated.
Serves 4

• 4 strip steaks eight to ten ounces each
• 1 T coarsely ground pepper
• 1 T vegetable oil
• 1 shallot, minced
• 1/2 c red wine
• 1/2 c low-sodium chicken broth
• 1/4 c Worcestershire sauce
• 1 tsp fresh thyme, minced
• 2 T unsalted butter

Pat steaks dry with paper towels and season with salt. Rub one side of each steak with pepper. Heat oil in large skillet over medium-high heat until just smoking. Place steaks peppered side down in skillet and cook until well browned on both sides, 3-5 minutes per side. Transfer to plate and tent with foil.

Add shallot to empty skillet and cook until softened, about 1 minute. Add wine, broth, Worcestershire sauce, and thyme and simmer, scraping up browned bits with wooden spoon, until reduced by half, about 5 minutes. Add accumlated steak juices to pan, whisk in butter, and season with salt. Pour sauce over steaks. Serve.

Grilled Chicken and Tapenade Sandwiches

After the surprise shower last Friday, I had a couple of cups of olive tapenade left.  Luckily it keeps well and it's a "leftover" I'll eat.

I knew I had some recipes that called for olive tapenade so I went looking for them. This was one I found.

This sandwich was as delicious as I thought it'd be. Super simple, and frankly I think one you could easily make with left over chicken even.


Grilled Chicken and Tapenade Sandwiches
Recipe from Cooking Light
Serves 4



Photo by Cooking Light

Note: I already had tapenade so I didn't follow this tapenade recipe. I merely added tomatoes and parsley to my already existing tapenade. My tapenade is 1c black olives, 1c kalamata olives, 1 c green olives with pimiento, 2 cloves garlic, 1 to 2 T balsamic vinegar. Food processor it all to the coarseness of large gravel.

• 1 1/2 c diced seeded tomatoes
• 2 T finely chopped pitted kalamata olives
• 1 T chopped fresh basil
• 1 T chopped flat leaf parsley
• 2 T balsamic vinegar
• 1 tsp chopped fresh oregano
• 1/2 tsp minced garlic
• 5 tsp extra virgin olive oil, divided
• 1 pound skinless boneless chicken breast
• 1/2 tsp kosher salt
• 1/2 tsp pepper cooking spray
• 1/4 c crumbled feta cheese - I forgot the cheese on my sandwich. DOH!
• 4 ciabatta sandwich buns

Combine first 7 ingredients in a small bowl. Add 2 teaspoons oil; toss gently to combine. Let stand 15 minutes.

Prepare grill.

Brush chicken evenly with remaining 1 tablespoon oil, and sprinkle with 1/4 teaspoon salt and pepper. Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done. Remove from grill. Let stand 5 minutes before slicing thinly.

Add cheese and remaining 1/4 teaspoon salt to tomato mixture; stir gently to combine. Arrange sliced chicken evenly on bottom halves of rolls. Top each serving with one-fourth of tomato mixture, and cover with top halves of rolls.

Serve immediately.

Hot Crab Dip

Living in the Northwest we get really good Dungenous crab.  I am not a fan of crab to just sit and eat crab straight. No. I prefer my crab to be in something.

Like a hot crab dip.

Now granted, I'm not currently working so I didn't buy fresh crab for this appetizer, but am absolutely sure fresher crab would make a big difference in the crabby flavor.

This recipe makes a good amount of dip. I doubled it for 8 people and had WAY too much.  I am still trying to figure out what part of my brain decided I needed to double the recipe.  Still, its delicious, easy and worth making for your next gathering.

Hot Crab Dip
Recipe from Food Network Magazine
Yields: 1 cup (that's what the recipe says, but I think it yields about 2 without doubling)

• 8 oz crab meat
• 8 oz cream cheese, softened
• 1/4 c heavy cream (I doubled the recipe and used JUST a quarter cup - I think you could get away with just a splash of heavy cream, or half and half.)
• 1/2 c parmesan cheese, grated
• 1/2 c Muenster cheese, shredded
• Splash of lemon juice
• 1 clove garlic, minced
• 1/2 c mix of basil, parsley and chives
• ground pepper

Mix everything together. Put it in a baking dish. Bake at 375 for 30 minutes.

Muffin Pan Potato Gratins

Oh potato gratins...how I love thee.

As a single person its rare I get to have potato gratins, or au gratin potatoes.  Most recipes just make too much.

Until now. 

I've found a recipe that's perfect to feed a single girl or an entire house full of guests. 

These little individual gems I made for this month's Sunday dinner. The accompanied the Brown Sugar Glazed Carrots and flank steak marinated in the Better than A-1 marinade.

My one recommendation is get small russets.  I got medium size like they suggested, but they were too big once sliced to fit into the muffin pan, so I had to cut the slices in half.  After I made them I thought the russets that usually come in the plastic 10Lb bags would be perfect size.

Oh and I added Parmesan cheese in each layer too. Made a huge difference in flavor I think.  I also thought adding bacon bits, chives, or slices of garlic would be good too.

Photo by Everyday Food

Muffin Pan Potato Gratins
Recipe from Everyday Food
Serves 6

• Unsalted butter, at room temperature; for muffin cups
• 2 medium Russet potatoes
• Salt and pepper
• 6 tablespoons Heavy cream

 
Preheat oven to 400 degrees.

Lightly brush 6 standard muffin cups with butter. Thinly slice potatoes. Place 2 slices in each cup and season with salt and pepper. Continue adding potatoes, seasoning every few slices, until cups are filled.

Pour 1 tablespoon heavy cream over each. Bake until potatoes are golden brown and tender when pierced with a knife, 30 to 35 minutes. Run a thin knife around each gratin. Place a baking sheet or large plate over pan and invert to release gratins. Flip right side up and serve.

Brown Sugar Glazed Carrots

A couple of years ago I went the Pantry Goat's house for her birthday dinner. A friend of her's had made glazed carrots.  I didn't know I was a fan of glazed carrots until that day.

Since then I've collected a couple different recipes. All of them have been good. This one was easy and good, so double winner.

I chose to not add the rosemary to the dish, mostly because I'm not a rosemary fan, though I'm sure it would be good.

Photo by Everyday Food

Brown Sugar Glazed Carrots
Recipe from Everyday Food
Serves 4

• 1 1/2 pounds carrots, peeled and cut into 2" pieces
• 1 T butter
• 1 T light brown sugar
• 1/4 tsp dried rosemary
• Salt and pepper

In a lg skillet, place carrots, butter, sugar, rosemary and 1 1/4 cups water; season with salt and pepper. Bring to a boil; reduce to a simmer, and cook until carrots are tender, 10 to 12 mins. (If water evaporates before carrots are tender, add 1/4 cup more.)

Continue to cook, stirring frequently, until liquid is reduced to a glaze, 1 to 2 mins more.

Peanut Butter and Chocolate Pan Cookies

The third cookie I made yesterday was pretty good. I over-cooked the cookie part so they were kinda dry.  But besides that they were easy and tasty, just watch your cooking time.

Peanut Butter and Chocolate Pan Cookies
Recipe from MyRecipes.com

• 3/4 c chunky peanut butter
• 2 large eggs
• 1 tsp vanilla
• 1 c firmly packed light brown sugar
• 2 c all-purpose baking mix

1 package dark chocolate morsels, divided
 
Stir together peanut butter, eggs, and vanilla in large bowl.

Stir in brown sugar until combined. Add baking mix and 3/4 cup dark chocolate morsels, stirring just until moistened. Spread mixture in a lightly greased 15- x 10-inch jelly-roll pan.

Bake at 325° for 20 minutes or until golden brown. Remove from oven, and sprinkle evenly with remaining 1 1/4 cups dark chocolate morsels; let stand 5 minutes or until chocolate melts. Spread melted chocolate evenly over top. Cut into triangles, bars, or squares.

Coconut Chocolate Patties

This was an interesting recipe.  I had visions of what I thought this would be and turned out it wasn't. While they went at yesterday's all day scrap, I'm not convinced they were that good.

For starters, I forgot to add the almond extract. I think that flavor would have made a world of difference with these. I also expected them to be moister. If I made them again, I'd add some corn syrup to the chocolate to make it bind better.

Super easy and if you love coconut, then they're great. Just don't forget the almond extract.

Photo by Everyday Food

Coconut Chocolate Patties
Recipe from Everyday Food

• 1 1/2 cups sweetened shredded coconut
• 3 drops pure almond extract
• 3 3/4 ounces semisweet chocolate, melted

 
Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper, and spread coconut in a single layer on parchment. Place in oven until golden and toasted, about 10 minutes, stirring occasionally to color evenly. Remove from oven; let cool completely.

In a medium bowl, combine toasted coconut, almond extract, and melted chocolate. Stir gently until combined. Press about 1 tablespoon coconut mixture onto a parchment-lined baking sheet. Repeat with remaining mixture. Place in the refrigerator until cookies are set, about 20 minutes. Keep in refrigerator until ready to serve.

Buttescotch Peanut Bars

By far, of the desserts I made this weekend, this was the best.   It reminded me of a PayDay bar, which happens to be one of my favorites...just a tad sweeter.  When I make these again, I might consider using peanut butter chips instead of butterscotch, though I'm not sure how that would set up. Either way, make these bars.  You'll love them.  They're quick and easy, so what's stopping you.

Photo by Taste of Home

Btterscotch Peanut Bars
Recipe from Taste of Home
Yields: 4 dozen

• 1/2 c butter
• 3/4 c packed brown sugar
• 1 1/2 c flour
• 1/2 tsp salt
• 3 c salted peanuts

TOPPING

• 1 package Hershey Butterscotch chips
• 1/2 c light corn syrup
• 2 T butter
• 1 T Water

 
Line a 15-in. x 10-in. x 1-in. baking pan with aluminum foil. Coat the foil with cooking spray; set aside.

In a small bowl, cream butter and brown sugar until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well.

Press into prepared pan. Bake at 350° for 6 minutes. Sprinkle with peanuts.

In a large saucepan, combine topping ingredients. Cook and stir over medium heat until chips and butter are melted. Spread over hot crust. Bake for 12-15 minutes longer or until topping is bubbly. Cool on a wire rack. Cut into bars.

Argentinean Skewers with Sherry Vinegar Steak Sauce

Bobby Flay does not disappoint on this recipe. I was concerned about the steak sauce since it called for roasted red peppers, and we all know how I feel about bell peppers. But it was surprisingly good. 

The steak sauce has a BITE to it. If you're not a fan of horseradish, I recommend you not put in the full amount. Or do like I do and put in the full amount taste it. Remove the tears from your eyes. Add another T of honey and a T or two of ketchup.

I also warmed my steak sauce and boiled it down a bit to make it a bit thicker.

The steak marinate was fantastic. I'd do that again in a heart beat. Don't shy away from the two heads of garlic (that's two HEADs not cloves).  It flavors the steak nicely and doesn't have the overly garlic sting.

I also didn't do skewers. Too much work for the 4th of July. I just did a big honkin flank steak and it was perfect.

Lastly, I couldn't afford Sherry vinegar (Its like $8 a bottle) so I googled a suitable substitute.  A number of sources said red wine vinegar.  I took it a step further. I used 1/4 cup sherry wine and 1/4 cup red wine vinegar. 

Argentinean Skewers with Sherry Vinegar Steak Sauce
Recipe from Bobby Flay (Food Network)
Serves 4

• 1 c packed fresh flat-leaf parsley
• 1 c packed fresh cilantro
• 2 heads garlic, unpeeled, halved horizontally
• 2 jalapenos, tops trimmed
• 1/2 c canola oil
• 18 ounces Sirloin , cut 1" dice

Sherry Vinegar Steak Sauce Recipe

• 4 Piquillo peppers, drained and chopped (or 2 roasted peppers drained and chopped)
• 1/2 c sherry vinegar
• 3 T Dijon mustard
• 1 T prepared horseradish, drained
• 2 T honey
• 1 T molasses

6-inch wooden skewers, soaked in cold water for at least 30 minutes
 
Combine the parsley, cilantro, garlic, peppers and oil in a food processor and process until smooth. Transfer the mixture to a large baking dish, add the beef and toss to coat in the mixture. Cover and refrigerate for at least 30 minutes and up to 8 hours.

Heat the grill to high. Skewer 2 pieces of the beef onto 2 skewers so that the meat lays flat on the grill. Season the meat on both sides with salt and pepper and grill until golden brown, slightly charred on both sides and cooked to medium-rare doneness, about 3 minutes per side.

Brush the green onions with canola oil and season with salt and pepper. Grill for 2 to 3 minutes per side or until slightly charred and just cooked through.

Serve skewers with grilled scallions and Sherry Vinegar Steak Sauce.

For Sherry Steak Sauce: Place the peppers, vinegar, mustard, horseradish, honey, molasses, Worcestershire, salt and pepper in a food processor or blender and blend until smooth. Can be made 1 day in advance and refrigerated.

Pasta Salad with Pesto

Pasta runs in my veins. I swear I must be Italian.  Or it could be I'm addicted to carbs. Huh! No matter, this was an easy and super delicious salad.  Try it.

I used cheese filled spinach tortellini instead of farfalle (bow tie pasta) because I wanted a bit more substance. And it was scrumptious!

Photo by Cook's Illustrated

Pasta Salad with Pesto
Recipe from Cook's Illustrated
Serves: 8

• 3/4 c pine nuts
• 2 cloves garlic, chopped
• 1 lb pasta (farfalle or tortellini)
• 1/4 c extra virgin olive oil
• 3 c packed fresh basil leaves
• 1 c packed baby spinach
• Salt and pepper to taste
• 2 T lemon juice
• 1 1/2 oz Parmesan cheese, finely grated
• 6 T mayonnaise
• 1 pint cherry tomatoes, halved

Cook pasta according to package. Reserve 1/4 cup pasta water. Drain, rinse in cold water, and let dry.

Toast pine nuts and set aside.

In a food processor combine: 1/4 c pine nuts, garlic, basil, spinach, salt and pepper, lemon juice, and olive oil.  Process until smooth. Add cheese and mayonnaise and process thoroughly.

When pasta is cooled, toss with pesto, remaining pine nuts, cherry tomatoes and as much reserved pasta water (one tablespoon at a time) to make a loose dressing.

Hot Olive and Artichoke Dip

I heart Pioneer Woman. Her recipes never fail me.  Someday I'm going to meet her and thank her for her wonderfully delicious recipes that are easy to whip together.

I made her Hot Olive and Artichoke dip for appetizers for the 4th of July.  It was a crowd favorite. I wouldn't change a single thing of this recipe.

Hot Olive and Artichoke Dip
Recipe and photo courtesy of Pioneer Woman

Serves 6

• 1 can artichoke hearts (14 Oz. Can)
• 10 whole black olives
• 8 ounces, cream cheese (1 Pack)
• 1 c mayonnaise
• 1 egg
• 1/4 c red onion, diced
• 1/4 c grated Parmesan cheese
• 3 dashes Worcestershire Sauce
• Salt and Pepper, to taste
• Cayenne Pepper (for Spice)

Combine all ingredients in the bowl of a food processor. Pulse 5 to 8 times until mixture is combined but not totally liquefied. Stir and check seasonings, then pour into a small casserole dish. Bake at 350 degrees for 20 to 25 minutes, or until hot and bubbly.