Sunday, August 22, 2010

Cooking: Menu Week Ending August 30

This week, hubby comes home and won't be able to make it back for Labor Day so we are having our own Labor Day celebration. Also, this week is also about the leftovers. I need leftovers for lunches.

Okay, I helped those kids with their condo.. this week, we move to working on three bedrooms. Two were previously occupied by the children and the other was a small guest room. They are getting made over. Also, still working on wedding projects, of course, that goes without saying... put that on every menu for the next 9 months.


Monday



Shrimp and Grits
Iceberg Wedge with Blue Cheese Dressing


Tuesday

Fettucini with Truffle Butter
Garden Tomatoes with a little Salt

Wednesday



Cheeseburger Sliders
Bacony Potato Salad (Recipe upcoming)


Thursday

Out with Hubby

Friday


Pork Kabobs
Grilled Summer Vegetables
Grilled Potatoes

Saturday



Salad Nicoise

Sunday




Steak Au Poive
Baked Potato
Cesar Salad

Steak Au Poive
  • 2 (6-ounce) rib-eye steaks
  • 1 teaspoon Dijon mustard
  • 1 1/4 teaspoons kosher salt
  • 1/4 cup coarse-cracked black peppercorns
  • 2 tablespoons plus 1 teaspoon vegetable oil
  • 1/4 cup minced shallots
  • 1/4 cup good-quality dry sherry
  • 1 tablespoon chopped garlic
  • 2 cups beef stock
  • 1/2 cup heavy cream
  • 3 tablespoons butter
  • Chopped parsley leaves, for garnish

Directions

Brush steaks with mustard. Season the steaks on both sides with kosher salt, 1/4 teaspoon per side. Place peppercorns in a small dish and press steaks in to coat each side with about 1 tablespoon. In a heavy-bottomed 12-inch saute pan heat 2 tablespoons of the vegetable oil to smoking. Cook steaks for 3 minutes on each side. Transfer steaks to a plate. Add the remaining 1 teaspoon of oil and the shallots to the pan. Cook, stirring, for 1 minute. Carefully add the dry sherry to the pan. Note: IT WILL IGNITE. Allow it to burn off and add garlic, and beef stock. Bring to a boil and simmer until reduced by half. Stir in heavy cream and continue to reduce for 2 minutes, or until sauce is thick enough to coat the back of a spoon. Stir in butter and add the remaining 1/4 teaspoon of salt. Serve immediately. Garnish with parsley.

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