Peppercorn NY Strip Steaks with Porcini Cream Sauce and Chive Potatoes
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
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
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
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
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
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