Steak Class
February 3rd, 2010
Steak Tartare
Recipe By: Chef JJ’s Backyard
Serving Size: 8
Ingredients:
1/2 cup mayonnaise
1 1/3 tablespoons italian parsley, minced
2 teaspoons fresh tarragon, chopped
kosher salt , to taste
black pepper, to taste
1 lb. beef tenderloin, cut into 1/4-inch dice
1/4 cup extra-virgin olive oil, plus more for drizzling
1 1/3 tablespoons Dijon mustard, plus more for serving
2 teaspoons Worcestershire sauce
2/3 cups capers, coarsely chopped
1/2 cup red onion, finely chopped
Crostini, for serving
Directions:
In a medium bowl, mix the meat with all ingredients except crostini. Refrigerate until ready to serve. Grill crostini until crisp and top with chilled steak mixture.
Balsamic & Parmesan Roasted Cauliflower
Recipe By: Chef JJ’s Back Yard
Serving Size: 8
Ingredients:
1 1/2 heads cauliflower florets
3 tablespoons olive oil
1 1/2 teaspoons dried marjoram
3/8 teaspoon kosher salt
Black pepper, to taste
3 tablespoons balsamic vinegar
3/4 cups Parmesan cheese, finely shredded
Directions:
Preheat grill to 400°F using indirect heat.
Toss cauliflower, oil, marjoram, salt and pepper in a large bowl. Transfer to a preheated grilling basket and roast until starting to soften and brown on the bottom, 15 to 20 minutes. Toss the cauliflower with vinegar and sprinkle with cheese. Return to the grill and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.
Marshmallow Fluff
Recipe By: Chef JJ’s Back Yard
Yield: 2 quarts
Ingredients:
3 egg whites
2 cups light corn syrup
1/2 teaspoon salt
2 cups icing sugar (confectioner’s)
1 tablespoon vanilla extract
Directions:
In a large bowl, combine egg whites, corn syrup and salt; beat with mixer in high speed for 10 minutes or until thick.
Add in icing sugar; beat on low speed until blended.
Beat in vanilla until blended.
Use this in any recipe called for marshmallow creme.
*NOTE* This recipe makes a lot of fluff, but may be frozen for later use, just remove from freezer and stir well with a spoon, or it can be refrigerated for up to 1 week, just make sure to stir well with a spoon before using.
Citronette
Recipe By: Chef JJ’s Back Yard
Ingredients:
Finely grated zest and juice of 1 orange
2 1/4 tablespoons Dijon mustard
13 1/2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
2 1/4 tablespoons chopped thyme
Directions:
In a small bowl, combine all ingredients until well blended.
Peanut Butter Cookies
Recipe By: Chef JJ’s Back Yard
Serving Size: 24
Ingredients:
2 cups packed light brown sugar
1/2 cup natural peanut butter
1/4 cup canola oil
2 large eggs
2 teaspoons vanilla extract
5 teaspoons water
2 cups all-purpose flour
2/3 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup chopped peanuts
Directions:
Preheat grill to 350°F for indirect heat. Combine brown sugar, peanut butter, oil, eggs and vanilla in a mixing bowl; add water and beat with an electric mixer until smooth. Stir together all-purpose and whole-wheat flours, baking powder, baking soda and salt in a small bowl. Stir the dry ingredients into the brown-sugar mixture just until combined.
Roll the dough between your palms into 1-inch balls. Place 2 inches apart on a room temp plate setter. Flatten the cookies with a fork, dipping it into flour if it begins to stick to the dough. Sprinkle with peanuts, pressing them lightly into the dough with your fingers. Bake the cookies, until golden, 8 to 10 minutes.