~ Recipes ~ 

Ingredients:

12oz New York Strip

1tsp each sliced garlic and shallots

2TBSP cracked peppercorns

2TBSP brandy

2oz heavy cream

4oz quality demi glace, available in most grocers’ freezer section

1)       Bring steak to room temperature for approximately 30 minutes while grill heats up.  If using cast iron, heat it to medium hot

2)      For the sauce, begin by heating the sauce pan to medium hot.

3)      Add garlic and shallots, sauté for two minutes while they brown.

4)      As garlic and shallots brown, add peppercorns and sauté until fragrant, one minute or less.

5)      Remove the pan from the heat and deglaze with brandy.  Be careful because it will flame.

6)      While flame subsides, keep the pot away from the heat.

7)      Once flames die, add cream and return the pot to the heat.  Bring the cream to a simmer, taking care not to boil it.

8)      Reduce the cream for approximately one minute, and then add the demi glace.  Continue to simmer and reduce.

9)      As the sauce reduces, sear the steak for 2 minutes a side for medium rare. 

10)   Remove the steak from the heat and let it rest for a minute or two.  Carefully spoon the hot sauce over the steak and serve with mashed redskin potatoes and sautéed asparagus and carrots.

Ingredients:

1TBSP + 1 tsp sliced garlic, divided

1tsp sliced shallots

3oz white wine

3oz fresh squeezed lemon juice from two lemons

3oz clam juice

1dozen Littleneck Clams, cleaned and scrubbed

4oz Linguini, cooked

1tsp parsley

1         Begin by sautéing 1 teaspoon each of sliced shallots and garlic in medium hot oil in sauté pan.

2         Let the garlic and shallot begin to brown and become fragrant for about two minutes, then add clams.

3         Deglaze pan with white wine, then lemon juice, then clam juice.  Season to taste with salt and pepper.

4         Bring sauce to a boil, then reduce heat to medium.

5         Allow clams to steam until they open, approximately 10 minutes.  If the liquid reduces too quickly, add some water from the linguini-cooking pot.

6         When the first clams begin to open, begin heating the smaller sauté pan.

7         Add a tsp of your favorite oil to the smaller pan and let it come to medium-hot.

8         When the oil is hot, add the 1 TBSP sliced garlic to the small pan.

9         By now, most of the clams should be beginning to open.  Remove any that are already opened and reserve.  Allow the rest of the clams to cook.  Discard any that will not open.

10     Once the garlic in the smaller pan is nicely browned and fragrant, cut the heat off.

11     Toss the cooked linguini in the rondeau where the clams were and coat with sauce.  Add a small bit of butter and toss through.

12     Arrange the clams on top of the pasta, then pour the browned garlic and oil over the clams and pasta.

13     Garnish with pasta and serve with a second bowl for the empty clam shells