Winter 2010 Menu
Hearty Steak House Chic
Menu
Opening cocktail:
Firing Squad
Hors d'oeuvres
Goat Cheese, Cranberry Chutney & Toasted Walnut Envelopes
Cajun Popcorn Bayou Rock-Shrimp Balls with Spicy Sherry Sauce
Soup
Onion Soup with Loads of Thyme and Giant Gruyère Crostini
Main Course
T-Bone Steaks with 3 Pepper Rub and Bourbon Steak Sauce
Side Dish
Sour Cream-Horseradish Mashed Potatoes
Saute of Winter Greens and Shitake Mushrooms
Dessert
Deep-Dish Winter Fruit Pie with Walnut Crumb
White Chocolate Mousse
First course: Suggest buying 2
Urban Reisling
$12.99 a bottle
Second Course: Suggest buying 2
Cannonball Cabernet Sauvignon
$13.99 a bottle
Third Course: Suggest just buying only one bottle of dessert wine
$16.99 a bottle
Graham's Port
(Fine Tawny Porto)
Buy at Garden City Wines Spirits on 7th Street for 10 percent off.
Cooking Assignments
Host: Opening cocktail and Main course
Couple 1: Soup and both side dishes
(couple 1 given 3 items due to short prep time on side dishes)
Couple 2:
Cajun Popcorn Bayou Rock-Shrimp Balls with Spicy Sherry Sauce
White Chocolate Mousse
Couple 3: Deep-Dish Winter Fruit Pie with Walnut Crumb
Goat Cheese, Cranberry Chutney & Toasted Walnut Envelopes
Winter 2010 Gourmet Menu
RECIPES
Cocktail: Firing Squad
Prepared by: Host
Total Ingredients:
24 ounces 100% agave Silver tequila (such as Petron or Herradura)
68 ounces grenadine
6 ounces fresh squeezed lime juice
Angostura bitters
Pineapple chunks and maraschino cherry for garnish
Per drink:
3 ounces 100% agave Silver tequila (such as Petron or Herradura)
1.5 ounces grenadine
3/4 ounces fresh squeezed lime juice
2 dashes Angostura bitters
Pineapple chunks and maraschino cherry for garnish
Preparation:
Combine tequila, grenadine, lime juice and bitters in a cocktail shaker with ice; shake vigorously and strain into a cocktail glass.
Garnish with pineapple and cherry on a cocktail pick.
Hors d'oeuvre: Goat Cheese, Cranberry Chutney & Toasted Walnut Envelopes
Prepared by: Couple 3
Ingredients
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 egg
1 tablespoon water
1 cup crumbled goat cheese (about 4 ounces)
1/4 cup cranberry chutney
1/4 cup finely chopped toasted walnuts
Chopped fresh thyme leaves
Directions
Heat the oven to 400°F.
Beat the egg and water in a small bowl with a fork or whisk.
Unfold the pastry sheet on a lightly floured surface.
Roll the pastry sheet into a 12-inch square.
Cut into 25 (2 1/4-inch) squares.
Spoon about 2 teaspoons cheese in the center of each pastry square.
Top each with about 1/2 teaspoon chutney and about 1/2 teaspoon walnuts.
Brush 2 opposite pastry corners with the egg mixture.
Fold the pastry corners up over the filling and and press firmly to seal, then fold over to one side, forming an open-ended "envelope".
Brush the filled pastries with the egg mixture.
Place the pastries onto 2 baking sheets.
Bake for 15 minutes or until the pastries are golden brown.
Sprinkle the pastries with the thyme before serving, if desired.
Hors d'oeuvre: CAJUN POPCORN BAYOU ROCK-SHRIMP BALLSWITH SPICY SHERRY SAUCE Prepared by: Couple 2
These shrimp puffs are always a hit at any party, so plan on serving at least 2 or 3 per person.
There surely won’t be any left.
MAKES 40 TO 50 HORS D’OEUVRES
1 large, red bell pepper – stem, seeds, and ribs removed
1 large, green bell pepper – stems, seeds, and ribs removed
1 fresh jalapeno pepper – stem and seeds removed (or substitute 1 teaspoon, cayenne pepper)
10 scallions (green onions) – roots removed, coarsely chopped the chopped zest of 2 limes
1 bunch, cilantro – leaves picked, stems discarded (about 1 cup)
3 pounds, rock shrimp (or tiny bay shrimp) – peeled and cleaned
6 egg whites 1 cup, cornstarch
4 cups, vegetable oil (for frying) Spicy Sherry Sauce (for serving)
Recipe Follows
In a food processor, combine the bell peppers and jalapeno or cayenne pepper and pulse briefly.
Add the scallions, lime zest, and cilantro and process until finely chopped.
Remove this mixture to a large mixing bowl. Without cleaning the processor bowl, add the shrimp and egg whites in 3 batches and coarsely chop.
Remove each batch, as it is processed, to the mixing bowl with the vegetable mixture. Fold the shrimp mixture into the vegetable mixture to blend well.
Add the cornstarch and mix thoroughly.
Cover the bowl and refrigerate for at least 1 hour.
In a wok, a wide, heavy saucepan, or a large skillet, heat the oil to 350 degrees.
Using a spoon or small scoop, form the shrimp mixture into balls about 1 1/2 inches in diameter.
Drop the shrimp balls into the oil in batches and fry for about 3 minutes, until golden brown. [Cook’s Note: Do not crowd the pan - the oil will not be hot enough if too much cold food is added at one time!]
Remove to a wire rack or absorbent paper towels to drain.
Serve with toothpicks, accompanied by Spicy Sherry Sauce.
To Make Ahead:
The shrimp mixture can be prepared and kept in the refrigerator in a covered bowl for up to 3 days.
The balls can be fried up to 6 hours ahead and reheated on a baking sheet, in a 275-300 degree oven for about 5 minutes.
These are best served warm.
SPICY SHERRY SAUCE
1 cup, mayonnaise (Best Foods or homemade)
1/2 cup, Dijon-style mustard
1/4 cup, spicy ketchup
1/4 cup, dry Sherry
3 anchovy fillets – chopped juice of 1 lemon for garnish (optional)
12 small, sour gherkin pickles - chopped
2 tablespoons, fresh chopped tarragon or chervil
Combine the mayonnaise, mustard, ketchup, Sherry, anchovies, and lemon juice in a small bowl or food processor.
Mix together until well combined.
Garnish the sauce with the chopped gherkins and herbs.
To Make Ahead:
The sauce can be prepared up to 5 days ahead and kept in a covered container in the refrigerator until ready to use.
Recipe adapted from: The Buffet Book by Carol Peck with Carolyn Hart Bryant (Viking)
Soup Course: Onion Soup with Loads of Thyme and Giant Gruyère Crostini
Prepared by: Couple 1
Courtesy of www.Epicurious.com
Ingredients:
4 poundsyellow onions, halved and thinly cut lengthwise
12 to 20 sprigs of fresh thyme
4 bay leaves1 teaspoon sea salt
Fresh cracked pepper
4 teaspoon all-purpose flour
2 cups dry white wine
8 cups beef stock
4 cups water
8 1/2-inch-thick slice of ciabatta bread cut in half
8 tablespoons unsalted butter
6 cups grated Swiss Gruyère cheese
Preparation:
In a heavy 5-quart pot melt the butter over low heat.
Add the onions, thyme, bay leaf, and salt and pepper to taste and cook until the onions are deep amber and exceedingly soft, stirring occasionally, 25 to 30 minutes.
Add the flour and cook for 1 to 2 minutes, then add the wine, increase the heat, and let the wine bubble away for 2 to 3 minutes.
Add the beef stock and water, and let the soup simmer for 25 to 30 minutes, allowing the flavors to meld together.
Season with salt and pepper to taste.
Preheat the oven to broil.
Arrange a rack in the middle of the oven.
Place the ciabatta on the middle rack of the oven and toast until crispy, about 2 to 3 minutes per side.
Remove the bay leaf and thyme sprigs from the soup and discard.
Pour the soup into two ovenproof bowls, float the toasted ciabatta on top, and cover it with a thick layer of the Gruyère.
Put the soup bowls under the broiler on the middle rack and cook 3 to 5 minutes, or until the cheese is fully melted and golden.
Source InformationFrom Cooking for Two: Perfect Meals for Pairs by Jessica Strand. Text copyright © 2009 by Jessica Strand; photographs copyright © 2009 by Caren Alpert. Reprinted with permission by Chronicle Books
Main Course: T-Bone Steaks with 3 Pepper Rub and Bourbon Steak Sauce
Prepared by: Host
Courtesy of William Sonoma Grilling
8 T-bone steaks, about 1 ½ inches thick, trimmed of fat
For the Three Pepper Rub:
Ingredients:
2 Tbsp Freshly ground black pepper
2 Tbsp freshly ground white pepper
2 Tbsp sweet paprika
2 Tbsp garlic powder
4 tsp salt
Preparation:
Mix ingredients together in a small bowl.
Sprinkle rub generously on both sides of steaks and press into the meat.
Cover and let sit, turning occasionally, for up to 2 hrs at room temperature or overnight in the refrigerator.
If refrigerated, remove steaks from refrigerator 30 minutes before grilling.
Prepare grill of choice:
Outdoor direct grilling over medium high heat leaving portion of the grill without heat under it or
Indoor over medium high heat REFER TO GRILLING TIPS BELOW
Grill steaks over med-high heat, turning once, 4-7 minutes on each side.
Test for doneness with an instant read thermometer in the thickest part.
When desired temperature is reached, transfer to a platter, loosely cover with foil, and let rest 5 minutes before serving.
Spoon steak sauce over steaks and serve.
For the Bourbon Steak Sauce:
2 cups beef stock or low sodium beef broth
2 Tbsp cornstarch
4 Tbsp bourbon
2 Tbsp Dijon mustard
2 Tbsp tomato paste
2 to 4 dashes Tabasco or other hot pepper sauce
salt
Put stock in small saucepan over high heat and boil until reduced by half.
In a small bowl, stir the cornstarch into the bourbon.
Remove the stock from the heat and whisk in the mustard, tomato paste, cornstarch mixture, and Tabasco.
Taste and season with salt.
Grilling Tips from Ruth's Chris Steak House - Instructions
Start with high quality steaks, choice grade or better.
Choose a center cut, like a filet, rib eye or strip steak.
Choose a cut with great marbling, the white ribbons of fat running through the beef.
The fat will turn to liquid during cooking, keeping the meat moist and flavorful.
Think thick.
Ruth's Chris' signature is the flavorful crust on the outside of their steaks.
A steak less than 1.5" thick will cook through before the outside is crispy.
Season your meat with sea salt and fresh black pepper, drizzle with extra virgin olive oil and let it marinate for 10 minutes at room temperature.
Let your pan or grill pan get very, very hot before cooking.
If using a grill pan,sear for one and a half minutes on each side, transfer to a cast iron pan and cook in a 400 F oven 12 minutes for medium rare meat.
The internal temperature of the beef should be 130 F.
Or just do the whole thing in a cast iron pan and save time on cleanup.
Safe TemperaturesKeep yourself, friends, and family safe from food borne illnesses.
To accurately check temperature, the thermometer must be inserted through the thickest part of the meat and away from any bones since bones conduct heat.
Rare Med/Rare Medium Med/Well Well
Beef 140°F 145°F 160°F 165°F 170°F
Pork 145°F 160°F
Hamburgers are safe when they have reached 160º F.
Beef Roast is safe at 145ºF, unless it is a "rolled roast" or mechanically tenderized.
A temperature of 160º is recommended.
Pork roast should be cooked to 160ºF, center still may be pink so you may want to grill longer.
FYI…Beef:Most cuts of beef should be placed 3 to 6 inches away from the heat source (Direct Grilling method) and cooked at medium heat, however, thicker beef cuts should be placed farther away from the heat source (Indirect Grilling method) than thinner cuts. This is to prevent the outside of the thicker cut from charring before the inside is properly cooked.
When grilling steak it is important to leave at least 1/8" of fat to help seal in the juices while the meat is cooking.
The fat should be slashed at intervals approximately 1" apart around the perimeter of the steak so that the meat will not curl up during the grilling process.
Side Dish: Sour Cream-Horseradish Mashed Potatoes
Prepared by: Couple 1
Courtesy of www.bonappetit.com
Ingredients:
3 pounds Yukon Gold or russet potatoes (unpeeled)
¾ of stick of butter
1 1/2 cup sour cream
1/2cup chopped chives
3/8 cup prepared horseradish
Salt Preparation:
Place potatoes in large saucepan; cover with cold water.
Bring to boil, reduce heat to medium, and simmer until tender, about 20 minutes.
Drain well; cool slightly. Peel and mash potatoes; place in large saucepan.
Over medium heat, dry out potatoes for 2 minutes, stirring occasionally.
Add butter to mashed potatoes.
Whisk sour cream, chopped chives, and horseradish in medium bowl.
Fold sour cream mixture into potatoes.
Season with salt.
To make ahead: Place finished recipe in caserole dish and cover; heat through covered in oven about 30 minutes at 350 degrees.
Side Dish: Saute of Winter Greens and Shitake Mushrooms
Prepared by: Couple 1
Courtesy of www.epicurious.com
Ingredients:
4 tablespoons extra-virgin olive oil, divided
1 pound fresh shiitake mushrooms, stems trimmed, caps thinly sliced Coarsekosher salt
3/4 cup low-salt chicken broth or vegetable broth, divided
1 bunch red Swiss chard, rinsed, stems cut from center of leaves, leaves cut into 1-inch-wide ribbons
1 bunch green Swiss chard, rinsed, stems cut from center of leaves, leaves cut into 1-inch-wide ribbons
1 head of escarole, rinsed, leaves cut into 1-inch-wide ribbons
2 cups chopped onions 4 garlic cloves, chopped
1/4 teaspoon dried crushed red pepper
Preparation:
Heat 2 tablespoons oil in extra-large skillet over high heat.
Add mushrooms; sprinkle with coarse salt and pepper.
Sauté until brown, about 10 minutes.
Transfer to bowl.
Pour 1/4 cup broth into same skillet.
Add 1/3 of greens.
Sprinkle with coarse salt and pepper.
Toss until wilted but still bright green, about 2 minutes.
Transfer to large strainer set over bowl.
Repeat 2 more times with remaining broth and greens.
DO AHEAD:
Can be made 2 hours ahead.
Let mushrooms and greens stand at room temperature.
Reserve skillet.
Heat 2 tablespoons oil in same skillet over medium-high heat.
Add onions.
Sauté until beginning to color, about 5 minutes.
Add garlic and crushed red pepper; stir 1 minute.
Add greens and mushrooms.
Toss to heat through, about 2 minutes.
Season with salt and pepper.
Transfer to bowl.
Dessert: Deep-Dish Winter Fruit Pie with Walnut Crumb
Prepared by: Couple 3
Courtesy of www.epicurious.com
Pie Pastry
1 3/4 cups (8 3/4 ounces) all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon fine sea salt
12 tablespoons (6 ounces) cold unsalted butter, cut into 1/2-inch cubes
3 tablespoons ice water1 teaspoon freshly squeezed lemon juice
Walnut Crumb Topping
3/4 cup (3 3/4 ounces) all-purpose flour
3/4 cup packed (5 3/4 ounces) brown sugar
3/4 cup (3 ounces) raw walnuts, coarsely chopped
1 1/2 teaspoons ground cinnamon
1/4 teaspoon fine sea salt
6 tablespoons (3 ounces) unsalted butter, melted
Fruit Filling
1 cup (5 1/2 ounces) dried figs
4 small apples, peeled, cored, and sliced 1/2 inch thick (12 ounces prepped)
4 pears, peeled, cored, and sliced 1/2 inch thick (1 1/4 pounds prepped)
1 cup (4 ounces) cranberries, fresh or frozen
1/2 cup (3 1/2 ounces) granulated sugar
2 tablespoons cornstarch
To make the pie pastry, put the flour, sugar, and salt in a bowl, stir to combine, then put the bowl in the freezer for 10 minutes.
Add the butter to the flour mixture and toss to evenly coat.
Cut the butter into the flour mixture using a pastry blender, a food processor, an electric mixer, or your hands, just until the mixture becomes coarse and crumbly and the butter is the size of peas.
Stir the water and lemon juice together, then pour over the dry ingredients and stir just until the dry ingredients are moistened.
Dump the dough onto a well-floured work surface and press it into a 6-inch disk.
Wrap in plastic wrap and refrigerate for at least 1 hour.
Roll the chilled dough into a 14-inch disk, then line a 9 or 10 by 3-inch springform pan with the rolled-out dough.
Patch any holes and trim off any dough that hangs over the edges of the pan.
Chill for an additional 30 minutes while you prepare the crumb topping and the fruit filling.
To make the walnut crumb topping, mix the flour, brown sugar, walnuts, cinnamon, and salt together in a bowl.
Stir in the butter, then work it in with your hands until the texture of crumbs.
Put the topping in the refrigerator while you make the fruit filling.
Position a rack in the lower third of the oven and preheat the oven to 375°F.
To make the fruit filling, remove the stem from each fig, then boil the figs in 1 cup of water for 5 minutes.
Drain and set aside until cool enough to handle.
Slice each fig into 4 to 5 pieces, put them in a large bowl, and add the apples, pears, and cranberries.
Separately, rub the sugar and cornstarch together, then add to the fruit and gently toss until evenly coated.
Transfer the filling to the pie shell and top with the walnut crumb.
Bake in the lower third of the oven for 60 to 75 minutes, or until the crumb is golden, the fruit juices are bubbling thickly around the edges, and the fruit is tender when pierced with a wooden skewer.
If the crumb is getting too dark, cover it with foil.
Storage:
Covered with a tea towel, the pie will keep at room temperature for up to 3 days.
Spooned into a bowl and drizzled with chilled cream, it makes a wonderful breakfast.
Source InformationReprinted with permission from Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More by Cory Schreiber and Julie Richardson, copyright © 2009. Photography © 2009 by Sara Remington. Published by Ten Speed Press, a division of Random House, Inc.
Dessert:
White Chocolate Mousse
Prepared by: Couple 2
Courtesy of www.marthastewartweddings.com
Makes about 8 cups
Ingredients:
3/4 cup confectioners' sugar
7 3/4 cups heavy cream
2 teaspoons unflavored gelatin 24 ounces (about 4 cups) white chocolate, cut into pieces 6 large egg yolks
Preparation:
Whisk egg yolks and sugar in a medium heatproof bowl until thick and pale.
Bring 2 cups cream to a boil in a medium saucepan.
Gradually pour into yolk mixture, whisking constantly to combine.
Pour back into pan; cook, stirring constantly, over medium heat until thickened and mixture registers 185 degrees on an instant-read thermometer, about 10 minutes. Remove from heat.
Whisk in gelatin.
Put chocolate into a heatproof bowl.
Pour hot custard through a fine sieve over the chocolate.
Let stand 2 minutes.
Whisk until shiny and smooth.
Let cool.
Put remaining 5 3/4 cups cream into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-low speed until soft peaks form (do not let it get stiff). Gently fold into chocolate mixture in 3 batches.
Cover, and refrigerate overnight before using.
