Tag Archives: shallot

Sirloin Tip Steak Bearnaise Butter

First day of summer means end of school for some, allergies for most, and BBQ season has officially begun. That doesn’t mean we haven’t fired up the grill several times already. When I plan on grilling out, I try to make sure that if it can be grilled it will be grilled.

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I usually complain how the asparagus in my garden is not producing, it is still not where I think it should be; more like where I want it to be. But I was pleasantly pleased with how many cuttings I was able to harvest. 

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I don’t usually make compound butters and I am not sure why I don’t; they taste delicious and they are very easy to make.

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This is a great weeknight dinner if you need it to be or a date night meal with a nice glass of wine. 

2 large sprigs fresh tarragon
4 Tbs unsalted butter, softened
2 Tbs minced shallot
1 Tbs dry white wine
1 Tbs white wine vinegar
1 Tbs water
Kosher salt and freshly cracked black pepper
1 ½ lb. beef flap meat – aka sirloin tip – cut so they are uniform sized pieces
1 bunch of asparagus – trimmed
T Tbs olive oil

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Bearnaise Butter

Strip the tarragon leaves from the stems, finely chop the leaves; about 2 tsp. And set aside.

In a skillet over medium-low heat melt 1 Tbs butter along with the shallots and the tarragon stems. Cook for a couple of minutes till the shallots are translucent. Add the wine, vinegar and 1 Tbs of water. Increase the heat to medium, and cook until the liquid is mostly evaporated, about 3 minutes. Transfer to a small bowl, remove and discard the stems and let cool complete.

Once cooled add the last 3 Tbs butter, the chopped tarragon, ¼ tsp kosher salt, and ⅛ tsp pepper. Mix with a fork until well combined. Set aside until ready to use.

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Steak and Asparagus
Heat your grill to high about 400’F – 475’F

Using a sheet pan place some plastic wrap down; use one end for the beef and the other for the asparagus. Coat both with olive oil and season generously with kosher salt and fresh cracked black pepper.

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Grill the meat turning every 2 minutes. Around 6-8 minutes, you are looking for medium rare 140’F for best flavors.

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Remove plastic wrap place beef on sheet pan cover loosely with foil, while it is resting, cook asparagus turning once till slightly charred 2-3 minutes.

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Thinly slice the meat against the grain, arrange on plates or a platter with the asparagus, top both with dollops of the butter.

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Mangia Mangia!!!

 

 

Sirloin Tip Steak, Asparagus & Bearnaise Butter

I can only assume everyone’s summer has been super busy and flying by as well. We have had something going on 9 out of the last 10 weekends. Between showers, weddings and golfing we managed to also be lucky enough to spend 2 weekends in Montreal and a also a couple of weekends up North. Last weekend was to be spent boating on Winnipesaukee but the weather didn’t cooperate so we will try again sometime later in the summer.

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With all this time being away I really haven’t been cooking like I usually do; and to my surprise I have totally missed it. I mean I love cooking and baking but sometimes I have no ambition to try something new or anything too taxing.

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This weekend our plans fell through last minute so Friday night I started looking through my catalogs and magazines and started making a grocery shopping list so I could make some of the things I came across. Saturday morning I kept looking and writing till my list was now two sided UGH! I haven’t done a true grocery shopping in a long time just picking up stuff for lunches and light dinners during the week.

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So far since last night around 6PM I have made 2 new recipes and I currently have some cookies in the oven and am also getting ready to make some basil pesto. Guess I am making up for lost time in my kitchen.

2 large sprigs fresh tarragon
4 Tbs unsalted butter, softened
2 Tbs minced shallot
1 Tbs dry white wine
1 Tbs white wine vinegar
1 Tbs water
Kosher salt and freshly cracked black pepper
1 ½ lb. beef flap meat – aka sirloin tip – cut so they are uniform sized pieces
1 bunch of asparagus – trimmed
T Tbs olive oil

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Bearnaise Butter

Strip the tarragon leaves from the stems, finely chop the leaves; about 2 tsp. And set aside.

In a skillet over medium-low heat melt 1 Tbs butter along with the shallots and the tarragon stems. Cook for a couple of minutes till the shallots are translucent. Add the wine, vinegar and 1 Tbs of water. Increase the heat to medium, and cook until the liquid is mostly evaporated, about 3 minutes. Transfer to a small bowl, remove and discard the stems and let cool complete.

Once cooled add the last 3 Tbs butter, the chopped tarragon, ¼ tsp kosher salt, and ⅛ tsp pepper. Mix with a fork until well combined. Set aside until ready to use.

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Steak and Asparagus

Heat your grill to high about 400’F – 475’F

Using a sheet pan place some plastic wrap down; use one end for the beef and the other for the asparagus. Coat both with olive oil and season generously with kosher salt and fresh cracked black pepper.

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Grill the meat turning every 2 minutes. Around 6-8 minutes, you are looking for medium rare 140’F for best flavors.

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Remove plastic wrap place beef on sheet pan cover loosely with foil, while it is resting, cook asparagus turning once till slightly charred 2-3 minutes.

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Thinly slice the meat against the grain, arrange on plates or a platter with the asparagus, top both with dollops of the butter.

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Stuffed Zucchini

I had a wonderful visit from a lifelong friend this weekend.  We met when we were around 11 maybe and even though we do not see or talk with each other often; you know life and miles get in the way; it is like we see each other all the time.  We pick right up where we left off from our last visit.  We spent time going through my garden; she and her boyfriend are new to vegetable gardening. We talked plants and what was working and what wasn’t. They had the dreaded vine borers that I had been plagued with the last few years, this year we did not have that problem thankfully. We have had an abundance of zucchini which inspired tonight’s dinner. I just finished making stuffed zucchini; which I have had and never made before.

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While baking is a science and you really need to pay attention to the ingredients and the amounts needed.  Cooking is the complete opposite.  I tend to use the ingredients I like and have on hand.  Stuffing being pretty basic formula; herbs, bread crumbs, a little heat and lots of flavor plus I am a HUGE sausage fan so that is a must.  While I was chopping and sauteing I sent my husband to the garden for some herbs.  I asked for parsley and whatever else he would like.  He came back with thyme, basil and parsley.

Even though I did spend a little time looking online for some ideas in the end I used what I had on hand and made a stuffing that tasted really good.  I can only imagine once the sauce and mozzarella meld with the squash and stuffing it will taste pretty amazing.  I will let you know in about an hour. They were delicious – my husband and I both agree to make them again.

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Jalapeno – I removed the seeds with a spoon – we like a little heat.

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I used 2 whole zucchini’s. I saved the last one for tomorrow nights dinner

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Here is how I made mine – shallot, onion, zucchini, garlic and the herbs were from my garden – I think that is SO cool!

2 Shallot minced – soften in the sausage pan after the sausage is cooked

2 small onions minced – soften along with the shallot

3 Cloves of garlic pressed

3 zucchini halved and seeded – chop and add to stuffing

1 jalapeno – seeded and minced

1 yellow pepper minced

Package of sweet Italian sausage casing removed and crumbled – browned in a pan

½ cup Breadcrumbs

½ cup Parmesan cheese grated

1 jar of spaghetti sauce

Mozzarella

Thyme, basil and parsley – all from my garden

Wash and remove the stem and bottom of the zucchini, in a bowl add all the other ingredients and herbs; stir and let meld for a bit.  Preheat the oven at 350’ get out a baking dish.  Fill the zucchini with the yummy stuffing and cover with the sauce and mozzarella.  Cover with tin foil for 40 minutes then uncover and cook another 20 or so till bubbly and browned we do like our squash al dente versus mush so please cook to your likeness – if you need to place under the broiler for a few minutes please do.  I think food tastes better when it looks amazing – the company helps with this too.

Pork the Other White Meat

This past year or so we have definitely explored pork more often and in a varied of ways; and thoroughly enjoyed the journey.  I am not sure when or who said pork apples and mustard sounds delicious let’s put them together; but damn were they right.  Some of the recipes I have tried and loved are in my monthly and sometimes weekly meal plans.  BBQ Pulled Pork with Homemade Coleslaw on a bun is outstanding and simple – I had no idea.

Growing up I knew that we had applesauce with our pork chops but I was pretty sure that was to add some liquid to the chewy dry overcooked piece of meat we were served.  Thankfully we are now able to have a juicy cooked to perfection chop, loin, bone-in, boneless vehicle to add so many different combinations of flavors – I am hooked!

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Pork Chops with Cider-Dijon sauce

4 center-cut-bone-in chop
Kosher salt and freshly ground black pepper
2 tablespoon unsalted butter
1 apple – Fuji, Gala or Granny Smith halved, cored, and cut into small diced pieces
1 medium shallot, chopped
½ teaspoon fresh thyme
½ cup apple cider
½ cup chicken broth
1 tablespoon Dijon mustard (coarse-grain if you have it)

Position rack in the center of the oven – pre heat at 425’F Line a large rimmed baking sheet with aluminum foil. Season the chop with 1tsp kosher salt and ½ tsp pepper. Melt the butter in a large skillet over medium-high heat.  If needed working in batches, sear the chops on both sides, about 2 minutes per side. Transfer to the baking sheet and roast until no longer pink near the bone. About 8-10 min.

Lower heat to medium and add the apples, shallots and thyme to the skillet and cook, stirring often, until beginning to brown and soften, about 2 minutes.  Add the cider, scraping any bits off the bottom of the pan, cook until reduced by half, about 2-3 minutes. Add the broth and mustard and continue cooking until slightly reduced, about 2-4 minutes. Remove from heat and season to taste with salt and pepper.  Serve the sauce over the chops.

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Roast Pork Loin with Apples

2 tablespoons vegetable oil
1 (2-pound) boneless center cut pork loin
Kosher salt and freshly ground black pepper
1 medium onion, thickly sliced
2 carrots, thickly sliced
2 stalks celery, thickly, sliced
3 cloves garlic, smashed
3 sprigs fresh thyme and/or
3 sprigs fresh rosemary
4 tablespoons cold unsalted butter
2 apples, Fuji, Gala, or Granny Smith, cored and cut into slices
2 tablespoons apple cider vinegar
1 cup apple cider
2 tablespoons whole grain mustard

Preheat the oven to 400 degrees F.

In a large ovenproof skillet heat the vegetable oil over high heat. Season the pork loin all over generously with salt and pepper. Sear the meat until golden brown on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside. Add the onion, carrot, celery, garlic, herb, and 2 tablespoons of the butter to the skillet. Stir until the vegetables are browned, about 8 minutes. Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers 140 to 150 degrees F, about 30 to 35 minutes.  Pork cooked this way will be slightly pink. If desired, cook the pork to 160 degrees F, but note that this lean cut will not be as moist at the higher temperature.

Transfer the pork a cutting board and cover it loosely with foil while you make the sauce. Arrange the apples and vegetables on a serving platter and set aside. Remove and discard the herb sprigs. Return the skillet to a high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by about half again. Pull the skillet from the heat and whisk in the mustard, and the remaining 2 tablespoons of cold butter. Adjust the seasoning with salt and pepper, to taste.
Slice into 1/2-inch thick pieces and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side.