Peppercorn NY Strip Steaks, Cornbread Dressing Muffins,Pecan Pie - NewsOn6.com - Tulsa, OK - News, Weather, Video and Sports - KOTV.com |

Peppercorn NY Strip Steaks, Cornbread Dressing Muffins, Pecan Pie

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Peppercorn NY Strip Steaks with Porcini Cream Sauce and Chive Potatoes

Ingredients:

Four, eight ounce SteakhouseCertified.com Boneless Steakhouse Peppercorn NY Strip Steaks

One-half cup dried porcini mushrooms

One and one-half cups boiling water

Two tablespoons unsalted Hiland butter

One-half cup shallots

One-half cup red wine

One-half cup beef broth

Three-fourths cup Hiland heavy cream

Instructions:

Preheat grill to medium-high heat.

To prepare mushroom pan sauce, place dried mushrooms in a bowl and combine with boiling water. Set aside for five minutes and then drain in a colander.

In a medium saucepan, melt butter and sauté shallots until soft. Add red wine, beef broth, mushrooms and simmer for about five minutes until sauce reduces to one-third of the volume. Set aside and grill the steaks while sauce is cooling.

Place steaks on grill rack about four to six inches from the heat source. After five minutes, flip steaks and continue cooking until desired doneness. Test doneness using instant heat thermometer. For the highest level of food safety, the internal temperature should be at least 160 degrees. Keep steaks warm while finishing the cream sauce.

Add three-fourths cup heavy cream to sauce mixture in the pan and return to stove for warming. Spoon mushroom pan sauce over steaks and serve with chive potatoes.

Ingredients for Chive Potatoes:

Four tablespoons unsalted Hiland butter, softened

One-third cup fresh chives, cut to one-half inch pieces

One-eighth teaspoon black pepper

One-fourth teaspoon sea salt

One tablespoon blue cheese crumbles

Two pounds Fingerling potatoes

Instructions for Chive Potatoes:

In a large bowl, combine butter, chives, pepper, salt and blue cheese crumbles, and set aside.

If desired, with a channel knife, cut two intersecting strips around middle of each potato. Cover potatoes with cold water in a five quart saucepan and one teaspoon salt. Simmer uncovered until tender, about 20 minutes.

Drain potatoes in a colander and place in a bowl. Toss with butter mixture, and serve warm.

Yields four servings

Cornbread Dressing Muffins

Ingredients:

Two packages Shawnee Mills Cornbread Mix

One pound JC Potter Sage Sausage

One large onion, diced

Four celery stalks, diced

Three cups soft bread crumbs (from a loaf of French bread or similar white bread)

Two teaspoons dried rubbed sage

One-fourth teaspoon pepper

Two large eggs, beaten

Three and one-half to four cups chicken broth

Instructions:

Prepare Shawnee Mills Cornbread Mix according to package directions, making two pans of cornbread. Let cool, then in a large bowl, stir and tear the cornbread into crumbs.

In a large sauté pan, cook sausage, onion and celery over medium heat, stirring to break up sausage. Cook until sausage is browned, then drain.

Combine cornbread crumbs, white bread crumbs, sausage mixture, sage, pepper and eggs. Stir to combine. Add chicken broth, stirring until the mixture is uniformly wet but not soupy.

Take mounds of dressing, either using your hands or a large ice cream scoop, making balls to fit into a greased standard 12-cup muffin pan. Each scoop should generously fit into the muffin cups.

Bake at 350 degrees for 30 minutes. Remove from oven, and let sit in pan for 10 minutes.

Remove each muffin from pan, using a spoon or the tip of a knife to gently remove each. Let them cool on a cooling rack.

Yields 18 standard-size muffins

Pecan Pie with Caramel-Pecan Topping

Ingredients

One Field's Pecan Pie, thawed

One cup light brown sugar

Two tablespoons Griffin's white corn syrup

Four tablespoons Hiland butter

One-fourth cup Hiland heavy whipping cream

One-half cup chopped pecans

Instructions:

Remove Field's Pecan Pie from box, and set aside.

In a deep-sided saucepan or Dutch oven, heat sugar and corn syrup on medium-high heat. Cook, while stirring, until it comes to a boil. Turn heat to low, then quickly add butter and cream. Cook another five minutes on low heat, stirring occasionally. Remove from heat, and stir in pecans.

Pour topping over pie. Store in refrigerator until serving.

Yields one pie

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