Well it’s another year and another birthday dinner for my wonderful husband. He’s been dying for steak and if you know anything about me you know that I am not a red meat lover. So after many sleepless nights I did what most successful married wives do. I told him I’d make him a steak as long as he grilled it……. while this may not make sense to most it works for us. Here are a few of the recipes I will be cooking on Friday and I hope you try some of them out. Enjoy!
*all 3 recipes can be found at pioneerwoman and you can click on the titles for a direct link with picture by picture cooking!
- 4 whole steaks (sirloin, ribeye, etc.)
- 1/2 cup butter
- 1 pound white mushrooms, sliced
- 4 cloves garlic, minced
- 3 whole green onions, sliced
- 1 – 1 1/2 cups red wine: burgundy, merlot, cab, etc.
- salt & pepper to taste
- 1 Tbsp butter
- fresh parsley, minced, to taste
In a large skillet, melt butter over high heat. Throw in mushrooms, garlic, and green onions and cook (stirring occasionally) until mushrooms are nice and golden. Pour in wine and stir, scraping bottoms of the pan. Allow to cook for several minutes or until liquid is reduced by at least half. At the end, add 1 Tbsp butter and stir into sauce. Add parsley and stir together (feel free to add more wine if needed). Fry a steak in a separate skillet until medium rare (or grill like Will). Spoon mushroom sauce over the top and serve.
- 12 carrots, split in half
- handful of fresh thyme
- 1/4 cup of olive oil
Preheat oven to 400°. Spread split carrots out on baking sheet and drizzle with olive oil. Sprinkle with thyme, salt, and pepper and mix together. Bake for 35-40 minutes until nice and wrinkly. Top with chopped green onions if you like and enjoy!
- 2 pints fresh blackberries
- 1/2 whole juiced lemon
- 1/4 cup sugar
- 1 – 1 1/2 cup half & half
- 1 cup sugar
- 5 whole egg yolks
- 1 – 1 1/2 cup heavy cream
Add blackberries to a medium saucepan with 1/4 cup sugar and lemon juice. Cook over low heat, covered for 20-25 minutes. Drain using a fine mesh strainer, pressing berried to extract as much juice/puree as possible. Set aside.
Heat half & half and 1 cup sugar in a separate saucepan over low heat. Turn off heat when mixture is totally heated. Beat yolks by hand (or with a mixer) until yolks are pale yellow and slightly thick. Temper the egg yolks by slowly drizzling onto the 1 1/2 cups of hot half & half mixture, whisking constantly. After that, pour the egg yolk/half & half mixture into the pan containing the rest of the half & half mixture. Cook over low to medium-low heat until quite think, stirring constantly.
Add heavy cream to a separate bowl. Drain custard using a fine mesh strainer, then pour into the bowl with the heavy cream. Stir to combine. Add blackberry juice/puree to the cream/custard mixture and stir.
Chill mixture completely, then freeze in an ice cream maker until think. Place container in freezer to harden for an additional two hours.