Just some notes to friends

Grilled Steak with Mushroom Tarragon Cream Sauce

This is the second time we have made the Wonderful Meal. I found this while surfing The first time We used huge Top Sirloin I picked up from Costco, yes and they were very tender and very good. The pictures came out terrible as it was late and the natural light was gone. The food was fantastic! This is the Original Post from Dragon’s Kitchen Blog: .

Last night I picked up 2 great looking Rib-eye’s, The Barbecue Master set to work (that would not be me). I started the sauce and the Corn on the cob.

Steak with Mushroom Tarragon Cream Sauce

The Seasoned Steaks

Mushroom Tarragon Cream Sauce

Grilled Steak with Tarragon Cream Sauce

2 Steaks (Rib eye or Favorite Cut) Seasoned
1 Tablespoon butter
2 Shallots Chopped
1 1/2 Cups Mushrooms, Sliced
1/3 Cup White Wine
1 Tablespoon Fresh Lemon Juice
1/4 Cup Whipping Cream
2 Tablespoons Fresh Tarragon, Chopped Salt and Pepper to taste

  • Preheat Grill to Med/High. Season Steaks to your liking.
  • Grill to your favorite temp (We like Medium Rare). Place on plate and tent with foil to rest.
  • In medium sauce pan: Combine butter, shallots and mushrooms. Saute until shallots are translucent.
  • Add wine & lemon juice and cook for another 3-5 minutes until reduced by half.
  • Add any juices from the Steak platter where Steaks are resting (This adds amazing flavor!) Stir
  • Add whipping cream, Tarragon and 1 Tablespoon of butter and stir over medium/low heat until mixed well.
  • Serve over Steaks on on the side. (Also great over Fresh Asparagus!

August 31, 2011 Posted by | Beef, Egg Free, Main Dish, recipes | , , , , , , | Leave a comment

Braised Short Ribs and a Dutch Oven!

My first attempt cooking in my new Red Dutch Oven.  Braised Short Ribs!

The big guy say’s that is was way better than the pictures and I could not agree more.  This is the way to do it.  I am not sure how I got through my love of kitchen gadgets and cookware with out ever owning one before.  Who Knew??


Braised Short Ribs

Braised Short Ribs

New Dutch Oven

I had  the Big Guy go see the Butcher and tell him that I wanted Short Ribs to Braise.  The Guy was my hero and took care of him.  Here is a look at the goods he brought home

3.5 Lbs Short Ribs

3.5 Lbs Short Ribs

Dredged in flour and S&P, brown on all sides in Olive Oil

Dredged in flour and S&P, brown on all sides in Olive Oil

After ribs are browned place all in Dutch Oven and cover.   Place in 450 degree oven for 40 minutes.

Saute vegtables in olive oil for about 6-8 minutes

Saute vegetables in olive oil for about 6-8 minutes

I used 2 each, carrots, celery,  red potatoes, sweet potatoes, then  saute in 2 tablespoons of olive oil for about 6-8 minutes.  After ribs are browned remove meat from Dutch oven and put on plate to rest.  Toss the vegetables in the pot and and add 1 cup of red wine and 2 cups of beef broth.  Stir up all the brown bits and bring to boil.

Add 2 cloves of chopped garlic, 2 tablespoons of fresh rosemary and 1+ tablespoons of sage (to taste).  Now add the meat in and stir!  Cover and cook down until meat is tender (I had to add another cup of beef broth as it cooked down).

The sauce will thicken.  I cooked for another hour on medium/low heat (enough for slow boil).

Then you are ready to serve!

March 2, 2011 Posted by | Beef, recipes | , , , , , | 1 Comment

Teriyaki Burger with Grilled Pineapple and Onions

My favorite Burger Joint is in the Kitchen!

The is one of my favorites because it melds two of my favorite things, Grilled Pineapple and Grilled Onions

Teriyaki Burger with Grilled Pineapple & Onions

Better than any restaurant and very easy on the pocket book (the added bonus :))  I start with my little sauce pan that just happens to hold the pineapple slices perfectly.  Just check it out!  I just drop 2 slices, a little juice and heat it up on medium for about 5 minutes then add a few table spoons pf Teriyaki sauce (eyeball it), reduce the heat and simmer until ready to pour over burger.

Sliced pineapple in juice

Add the Teriyaki sauce to the pineapple

I love this pan!  It came with my set of Calphalon, and it is my go to pan for very small batches.  Perfect!   Add the sliced onions to the pan and let them absorb the juice as well.  When you finally add the contents of the pan as the juice will be cooked down, the burger will not be dripping and soak the bun.

Toasted bun with shredded lettuce and Honey mustard sauce

I just use Maries in the produce section, and shred some lettuce because if you don’t the burger will slide all over the place!  It is messy anyway so we need to help out where we can!   I also add a slice of Havarti cheese just before I pile the grilled pineapple and onions over the burger while it is still in the pan.  Let is sit for a few minutes the transfer the whole yummy burger to your prepared bun!  You can always go “open faced” and use the old knife and fork, but I just cut it in half and dig in!

From the top!

Ready to eat!

Finished Burger!

August 28, 2010 Posted by | Beef, Fun with Friends, recipes, Sandwiches & Wraps | , , , , , | Leave a comment