Char Grilled Strip Steaks, Cream Corn Brulee, Double Baked Fingerling Potatoes with Blue Cheese and Bacon, Shrimp and Mushroom Ragout
Char Grilled Strip Steaks Cream Corn Brulee Double Baked Fingerling Potatoes with Blue Cheese and Bacon Shrimp and Mushroom Ragout
2 ea 12 oz Strip Steaks, season with salt and pepper, grill to desired temperature 2 ea Cream Corn Brulee 8 ea Double Baked Fingerling Potatoes 6 oz Shrimp and Mushroom Ragout
Corn Brulee 2 cups Corn 1 cup Onions, small dice ½ qt Heavy Cream Salt and Pepper Saute off onions in saute pan with a little bit of oil, sweat until tender. Add in the corn and continue to saute for about 2 to 3 minutes. Add in the heavy cream and reduce cream over medium heat until cream thickens, about 5 minutes. Season with salt and pepper. Place in oven safe dish, sprinkle the top with sugar in the raw (white sugar will work). Place in pre-heated oven with broiler on high. Place under elements and brown until nice caramel color. Remove from oven and sprinkle with sliced scallions.
Double Baked Potatoes 8 ea Fingerling Potatoes 2 pc Bacon, cooked and chopped 2 oz Blue Cheese Crumbles Toss fingerling potatoes with salt, pepper and olive oil. Bake 400 degree oven until fork tender. Remove potatoes from oven and let cool slightly to handle. Make a slit in the top of the potato and squeeze ends inward to "pop" the middle open. Place blue cheese in potatoes and then the bacon on top. Place in oven to melt the cheese. Remove from oven and sprinkle with chopped chives
Shrimp and Mushroom Ragout 12 ea 31/40 Shrimp, cleaned, deviened 1 cup Shiitake Mushrooms, sliced 2 tbsp Shallots, julienne 1 tbsp Garlic, chopped 1 cup White Wine ½ qt Heavy Cream In a pre heated saute pan, add a little oil and saute the mushrooms until soft. Add in the garlic, shallots and shrimp and cook until the shrimp turn pink. Add the white wine and cook wine down by 2/3. Add in the heavy cream and reduce by half or until sauce thickens. Season with salt and pepper to taste.