Meat: December 2005 Archives
Since I didn't get the E-man's porkchop last night at NOLA, I grilled my own.
On the grill, with a little bit of bbq sauce. The 'shrooms are "baby portobello" mushrooms, sauteed in a little butter, creole seasoning, and rose wine:
Zatarain's "New Orleans Rice and Gravy," which is becoming a favorite of Kevin's:
Plated, with some Green Giant Honey-Glazed Carrots and some ZIP Bread:
and no, we don't have the kitchen back yet, but we do have floors! The plumber is got married last night, so the contractor moved up the floor guy and pushed back the kitchen to Tuesday.
Red Wine Steak Sauce
(I need a name for this creation, if you've got a suggestion, e-mail me)
1/2 cup onion, chopped fine
1/2 cup green pepper, chopped fine
1/2 cup celery, chopped fine
4tbps butter
4tbps flour
1 cup beef stock
1 cup dry red wine
1/4 pound tasso, chopped into small cubes
salt/pepper/creole seasoning to taste
Saute the onions/peppers/celery in 2tbps butter until the onion is wilted. Melt in the rest of the butter. When butter is melted, stir in flour. Brown flour over very low heat until it is blonde in color rather than white. Slowly stir in the beef stock, then the red wine, stirring constantly. Add the tasso and bring to a light boil. Reduce heat and simmer.
Serve over good steaks. Makes enough sauce for 2 or 3 steaks.
