~ Go Big...or...Go Home ~ Recipe

How to make it

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• A Demi Glaze...
• 5 Pounds Veal Bones
• 2 Carrots...chopped
• 1 Onion...chopped
• 2 Cups Cabernet Sauvignon
• 2 Stalks Celery...chopped
• 1 Leek...chopped...green parts only
• 4 Sprigs Thyme...fresh
• 4 Ounces Tomato Paste
• 1 Bunch Parsley Stems
• 1 teaspoon Freshly Ground Peppercorns
• Sauce...
• 1/4 Cup Fresh Tarragon Leaves...chopped
• 1/4 Cup Dry Wine
• 1/4 Cup Tarragon Vinegar
• 2 Small Shallots...minced
• 3 Large Egg Yolks
• 4 Ounces Clarified Butter...warmed
• Dash of Hot Sauce
• Kosher Salt and Freshly Cracked Pepper
• Steak and Asparagus...
• 1~9 Ounce Steak...such as Filet Mignon
• Kosher Salt
• 3 Stalks Asparagus...trimmed
• 1 Ounce Steak Seasoning
• 2 Ounces Shredded Alaskan Red King Crab
• Heat the oven to 350 degrees
• For the Demi Glaze:
• Add the bones and roast in pan until roasted and browned...about one hour,then transfer to a stock pot.
• Add carrots and onion to the roasting pan and cook on the stove top over medium heat until caramelized...about ten minutes.
• Add the Cabernet Sauvignon and cook...scraping up any brown bits from the bottom of the roasting pan and with a wooden spoon...until slightly reduced.
• Add the celery,leek,thyme,tomato paste,parsley stems,peppercorns,carrot mixture and one and one half gallons water to the stock pot,bring to a boil,reduce the heat to a light simmer and cook until reduced by half...about eight to ten hours...strain through a fine mesh strainer into a large saucepan and cook over medium heat until the sauce is reduced and coats the back of the spoon...about thirty to forty five minutes.
• For the Sauce:
• Combine the tarragon,wine,vinegar,and shallots in a small saucepan over medium high heat...bring to a simmer and cook until reduced by half...about ten to fifteen minutes...remove from heat and set aside to cool.
• Add yolks and cooled sauce reduction to a blender...with the blender running,add one third of the butter in a slow and steady stream...once it emulsifies...turn the blender speed up to high and add the remaining butter.
• Add the hot sauce,season with salt and pepper and set aside in a warm spot to hold the sauce.
• For the Steak and Asparagus:
• Take the steak out thirty minutes before cooking
• Bring a small pot of salted water to a boil...boil the asparagus just until tender and plunge into an ice bath to stop the cooking...transfer the asparagus to a plate llined with paper towel.
• Preheat the grill to high heat...
• Season the steak with the steak seasoning
• Grill the steak for four to five minutes per side...or...until medium rare...or...until the desired temperature...let rest off the heat for five minutes.
• Serve by pouring one fourth of the veal demi glaze in the center of a ten inch round plate...reserve the remaining sauce for another use...place the steak in the center of the demi glaze and top with the asparagus...top with two ounces of the crab and one fourth of the sauce.
• ~ Sirloin ~
• One...14 Ounce Sirloin
• Butter...room temperature
• 2 Tablespoon...plus...1 teaspoon Cracked Pepper
• Oil...for searing
• 1 Tablespoon Salt
• 1 Tablespoon Green peppercorns.
• 1/4 Cup Brandy
• 1 Tablespoons Dijon Mustard
• 1/4 Cup Cream
• 1/4 Cup Veal Demi~Glaze
• French Fries...for serving
• Crank the oven up to six hundred degrees
• Brush the steak with butter and then sprinkle with two tablespoons of the pepper and the salt...heat a pan with the oil until just smoking...cook until a nice crust forms on the bottom of the steak and then flip...about three minutes on each side...while the steak is cooking,add a spoonful of butter to the pan and baste the steak for one to two minutes...transfer the steak to a ovenproof pan and cook in the oven for five to seven minutes...rest the steak while your cook the sauce...toast the reamining one teaspoon pepper and the green peppercorns in a dry pan...deglaze with the brandy and reduce by half...add the veal demi~glaze and pour over the steak...Serve the steak with the French Fries.
• ~ Would I Rib Ya' ~
• Eye most certainly would!
• 1/2 Cup Soy Sauce
• 1/2 Cup Dark Brown Sugar...firmly packed
• 1 Tablespoons Dijon Mustard
• 1 teaspoon Hot Sauce...such as Tobasco
• 1/3 Cup Bourbon
• 2~14 Ounce Rib Eye Steaks
• Salt and Pepper
• In bowl combine the soy sauce,sugar,mustard and hot sauce,pour the ingredients into a small pan and whisk over low heat until well combined and the sugar caramelizes...about four to five minutes,add the whiskey and stir together,bring the mixture to a simmer over low heat while stirring often,then remove from heat.
• Heat you pan over medium high heat,sprinkle the steaks with salt and freshly ground pepper,place the steaks into the pan and brush the marinade onto the steaks and around the edges as they cook...cook until the steaks develop caramelized crust,and then flip and brush the marinade on the other sides...about four to five minutes per side.
• Onion rings and baked potatoes on the side
• ~ Got Lobster...Cargot ~
• 2 Pounds Clarified Butter
• 1~6 Ounce Main Lobster Tail...shelled
• 1 Pound Unsalted Butter...softened
• 1 Tablespoon Fresh Chives...chopped
• 1 Tablespoon Garlic...chopped
• 1 Tablespoon Fresh Parsley...plus...more for serving...chopped
• 1 Tablespoon Pastis...such as Pernod
• 1 Tablespoon Fresh Tarragon
• 2 Slices Havarti Cheese
• 1 Cup Shredded Cheese Blend...preferably,Swiss,Mozzarella and Parmesan
• 6 Crostinis
• White Truffle Oil...for drizzling
• Fresh grated Grana Padano Cheese...for serving
• You'll need a cast iron escargot pan...
• Bring the clarified butter to a simmer in a sauce pan...add the lobster tail...cook until halfway done...about three to five minutes...remove and let cool.
• Combine the unsalted butter,chives,garlic,parsley,pastis and tarragon in a bowl...mix until all ingredients are well incorporated and set aside
• Fire up the oven to five hundred degrees...
• Slice the cooled lobster tail into six one ounce pieces and place them in a cast iron escargot pan...spread a generous amount of the herb butter over the top of the pan until it is completely covered and smooth...reserve the remaining butter for another use...top the butter with the Havarti and shredded cheese.
• Place the pan in the oven and cook until the cheese is lovely and bubbling...about twelve minutes.
• Top the crostinis with the truffle oil and Grana padano...Garnish the finished lobstercargot with the cheese crostinis and chopped parsley.
• ~ Dallas ~
• 2 and 1/2 Cups Kosher Salt
• 1 and 1/4 Cup Granulated Garlic
• 1 and 1/4 Cups Coarsely Ground Pepper
• 1 and 1/4 Cups Seasoned Salt
• One Whole Beef Tenderloin...silver skin trimmed...about four to six pounds
• Creamed Corn Sauce...
• 2 Ounces Oil
• 4 Cups Smoked Corn Kernels
• 2 Tablespoons Garlilc...chopped
• 3 Ounces Chicken Stock
• 2 Ounces Whiskey
• 1 Cup Cream
• 2 Tablespoons Chipotle Peppers
• 2 Tablespoons Cilantro...chopped
• 1 Cup Cotija Cheese
• Load the smoker with mesquite woood and preheat to two hundred and twenty five degrees...heat the grill to three hundred and fifty degrees...in bowl,mix the kosher salt,granulated garlic,pepper and seasoned salt until evenly combined.
• Sprinkle one fourth cup of the seasoning mixture all over the tenderloin...smoke the tenderloin until it reaches an internal temperature of one hundred twenty five degrees...about thirty to fourty minutes...store the remaining sasoning in an airtight container for later use.
• For the creamed corn:
• Heat the oil in a large pan and add the corn...add one tablespoon of the reserved smoked steak seasoning and the garlic...saute for two to three minutes...add the chicken stock and cook down until the liquid evaporates...Add the whiskey and flambe...Add the cream,chipotle and the cilantro,then reduce the heat to simmer for about three to four minutes...add the cheese and stir until it thickens...about one miunte...blend in blender.
• Slice the beef into four to six portions...depending on the size of the tenderloin...Grill the portions until charred...about three to four minutes per side...Top the fillets with the creamed corn sauce and then serve.
• ~ Mac and Cheese ~
• I reckon you have your favorite...
• ~ Vitamins ~
• Zucchini...Squash...Red Pepper...and...French Beans...Sauteed
• ~ Salad ~
• Green
• ~ Just Desserts ~
• Let em' eat Cake!
• 1 and 1/2 Cups Butter...plus...more for greasing
• 1 and 1/2 Cups Beer...I would tell you what kind...but...I reckon you have your favorite
• 1 Cup Cocoa Powder
• 3 Cups Flour
• 3 Cups Sugar
• 2 and 1/4 teaspoons Baking Powder
• 1 teaspoon Salt
• 3 Eggs
• 2/3 Cup Creme Fraiche
• Chocolate Ganache...for spreading
• Roasted Chestnuts...Salted Caramel... and...Beer Poached Pears...for Garnish
• Oven...four hundred degrees...two square pans,greased...In a small pan over medium low heat,combine the beer,butter and cocoa powder and stir until the butter melts...then in a large bowl,combine the flour,sugar,baking powder and salt...and,in another bowl,beat the eggs and creme fraiche...add the beer mixture to the egg mixture and mix...then add dry ingredients into the wet ingredients and mix...pour the batter into the prepared cake pans and bake this sweet thing until tested and the pick inserted in the center comes out clean...about forty five minutes...Cool to room temperature and brush the top of the cakes with beer...then spread the ganache on one of the cakes,and place the second cake on top...then top the second cake with the ganache...then slice the cake and serve each piece with roasted chestnuts...salted caramel and some beer poached pears.
• How many to serve?
• Well...Two is company...Three is a crowd :o)
• What can I say?
• I didn't want him to go away hungry :o)
• Keg...Whiskey...Great Guitar...and Time!
• Later...
• How to cook a steak...I learned from the very BEST!
• ~and~
• I reckon he wouldn't mind me tellin' ya'
• First things first...
• Get a great piece of meat...even if it's not a filet or a T-bone...make sure you take the time to get the best cut available...then, don't just bring it home and cook it...you should let it sit in the fridge for at least two days and let the enzymes break down and give you the most flavor...you don't forget to wipe your grill off with oil after you clean it...you can still get a great 'sear' on the steak without it sticking to the grill...be sure to oil both sides of your steak...this will help your spices stick much better and again prevent your steak from sticking to the girll...always salt and pepper your steak...just plain old salt and pepper makes a better taste impression than an all night marinade...and don't be a sissy! Grind some real peppercorns and use some sea salt...who doesn't like a good charr on the outside of the steak? If you don't...you should probably eat something else...get that fire hot and throw the meat on the grill...let it flame...drip...sizzzle...and pop! Take a good pull of your beer...Hell Yeah! Now you're cooking! OK! Now you've had your fun...once you have both sides charred,turn down the heat or move the steak away from the hot spot of the coals...be sure not to turn the heat down completely...but slow cook for fifteen to twenty minutes,depending on the size of the steak...It's easy to just cook over that hot fire...but the steak will be tough and you won't like it...when you take your steak off the grill...let it rest on your plate...cuz' if you cut right into it the juice will run all over your plate and you will blow the whole kit and caboodle...it will take about five minutes for the steak to cool and draw all the juice back up into the meat...this will guarantee you more tender and juicier meat...with practice,you will get your timing right for rare...If it is completely overcooked...no problem! Feed it to your dog...he'll wag his tail,and you will get to have that much more fun all over again tomorrow!
• Practice makes perfect...before long you'll get a feel for how to grill your own perfect steaks
• Enjoy!
• I hear him strummin' on those strings...Gotta' Go!
• https://youtu.be/yBsETkLw8_k ( Let There Be Cowgirls...Chris Cagle )