Friday, July 15, 2016

Pan Seared Steaks with AuJus

Serves: 2

Flat Iron Steaks: 2 - 8 oz
Salt & Pepper: to taste
Oil: 2 Tablepsoons
Unsalted Butter: 2 Tablespoons
Red Vinegar: 1 Tablespoon
Beef Broth: 1 cup
Onions, sliced: 1/2 cup
Garlic, chopped fine: 1 1/2 teaspoon
Oregano: 1/4 teaspoon
Coriander: 1/8 teaspoon

1.  Tenderize both steaks and sprinkle with pretty generously with salt and pepper, and allow to rest on the counter for 40 minutes.

2.  In a large non-stick sauce pan, heat the oil on high heat.  When oil is hot, carefully place both steaks onto the pan and sear on both sides for 2 minutes each.  Then lower heat to low-medium and cook, for approximately 8 to 10 minutes for medium rare, flipping steaks occasionally.  Using a instant read thermomiter cook steaks to desired temperature,  I prefer medium rare to medium, so I always remove steaks at 130 degrees.  The steaks can cook up to another 5 degrees while they rest.  When desired temperature is met,  take one Tablespoon of the butter split in half and place one piece on each steak and allow to melt about half way and then set the steaks aside on a small platter.

3.  Turn the heat back up to high and deglaze with the red vinegar.  Allow to simmer for 2 minutes to allow the vinegar to cook off, stirring occasionally. Add the onions and garlic and cook for 3-4 minutes until the onions have some color around the edges.  Add the beef broth, oregan, coriander and a touch of salt (if needed) and pepper, keeping in mind that the beef broth is already salty, and allow to simmer until reduced by almost half, about 3-4 minutes, then add the remaining butter and stir until melted.  Pour over steaks and serve.

Tuesday, February 23, 2016

Oatmeal Raisin Pancakes

If you love Oatmeal Raisin Cookies then you are sure to love this recipe.
This recipe makes about 10 cakes

Oatmeal Cookie Pancakes  
Old Fashion Oats:          1 cup
AP Flour:                       1 cup
Brown Sugar:                 1/2 cup
Baking Powder:             2 tsp 
Baking Soda:                  1/2 tsp
Cinnamon:                    1 tsp
Nutmeg:                           1/4 tsp
Sour Cream:                  3/4 c
Milk:                              3/4 c
Eggs, large:                    2
Vanilla Extract:              1 tsp
Butter, unsalted, melted: 2 oz 
Bananas, chopped          2 ea 

Pecans, chopped
Raisins, dark 
Butter, unsalted               as needed for cooking

1.  Mix all the dry ingredients in a bowl and stir with a whisk until combined well.

2.  Add the sour cream, milk & eggs and stir in with whisk.

3.  Fold in bananas and then stir in melted butter.  Batter will be thicker than a regular pancake batter. 

4.  Heat a large non-stick frying pan over medium-high heat.  Melt 1/2 tsp of butter and scoop out 1/2 cup of the batter and pour into the pan.  Do not crowd the pan, cook 1-2 cakes at a time.  Sprinkle pecans and raisins onto the cakes and allow to cook for 3-4 minutes before flipping.  Cakes should have a nice light golden brown color.  Carefully flip cakes over and cook for another 2-3 minutes, until the center is no longer runny.  Repeat this process until all the batter is finished.  

5.  Serve with your favorite syrup and a little butter.