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I'll share my recipes, if you'll share yours - April 27, 2010

14 years ago

Steak with Bourbon Caramelized Onions

Lifeâs Ambrosia

Someone once asked me what my favorite kitchen smell is. Well, while many may hesitate at this question, I did not. Unequivocally, without a doubt, 100% my favorite kitchen smell ever is caramelized onions. I donât know about you but just the thought of the melting butter and the onions makes my mouth instantly start watering. But if take that same thought and add the sweet aroma of bourbon well then my friends, you have one of the best additions to a steak ever.

Serves 2

You will need:

â¢ 2 tablespoons butter

â¢ 1 tablespoon olive oil, plus 1 teaspoon

â¢ 1 large yellow onion, sliced

â¢ 3 tablespoons bourbon

â¢ 2 NY strip steaks

â¢ kosher salt and fresh cracked pepper

1. Melt butter and 1 teaspoon of olive oil together in a skillet over medium heat. Add onions and cook until browned in color. Stirring occasionally. About 15 minutes. Stir in bourbon. Cook 3 more minutes. Reduce heat to low set aside.

2. Season steaks liberally with salt and pepper on both sides. Heat a large heavy bottom skillet over medium-high heat. Pour in olive oil. Cook steaks 3 â 4 minutes per side for medium rare. Allow to rest for 5 minutes.

3. Transfer to a serving platter, top with bourbon onions.

4. Serve hot.

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Comments (2)

Jasdip
14 years ago
This is definitely on my to-try-soon list.

Moo Shu Chicken
Source: Clean Eating Magazine, Winter 2008, p70

3 Tbsp. water
2 Tbsp. soy sauce
1 Tbsp. cornstarch
2 tsp. toasted sesame oil
1/3 cup hoisin sauce
1 tsp. honey or agave nectar
1/4 tsp. minced garlic
1 lbs. sliced chicken breast
1 Tbsp. cooking oil
3 cups packaged shredded cabbage with carrots (coleslaw mix)
2 cups steamed brown rice
Shredded carrots and cherry tomatoes, quartered (optional)

In a small mixing bowl, stir together water, soy sauce, cornstarch, sesame oil, hoisin sauce, honey/agave nectar and garlic. Set mixture aside.

Trim fat from chicken breast and cut chicken into thin, bite-size strips. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Heat skillet over medium-high heat. Stir-fry chicken for 2 or 3 minutes or until chicken is no longer pink.

Push meat from center of wok. Stir in sauce. Push chicken and sauce to center of wok. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Add shredded cabbage with carrots to skillet.

Stir ingredients together to coat with sauce. Spoon about 3/4 cup of the chicken mixture over rice. Garnish with carrots and cherry tomatoes, if desired.
Marilyn Sue McClintock
14 years ago
Corn Dog Muffins

Prep Time: 10 Minutes
Cook Time: 14 Minutes
Ready In: 24 Minutes
Servings: 18
"A quick, easy way to recreate a fun, family favorite from the state fair.
Ingredients:

2 (8.5 ounce) packages cornbread mix
2 eggs
1 1/2 cups milk
1 cup grated Cheddar cheese
9 hot dogs, cut in half, or in small pieces
Directions:
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin tins.
2. Stir together the cornbread mix in a large bowl. Whisk the eggs and milk in a small bowl until smooth. Fold the eggs and cheese into the dry mixture until moistened. Spoon mixture into muffin tins until 2/3 full. Add 1 hot dog half to each muffin.
3. Bake in a preheated oven 14 to 18 minutes, or until golden brown.

Sue
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