Steak, Wild Rice, Brussel Sprouts & Pot de Creme
Hey Y'all,
Hope everyone is enjoying their week so far. This past weekend we were cooking up a storm. That morning we had watched Paula's Best Dishes and decided that we were going to try it. Let's just say some were awesome and then somethings were ok just needed a little tweaking. The Steak was a Ribeye that had some Chicago steak seasoning on it and was grilled to medium. You can grill it to whatever your liking is. You top the steaks with blue cheese crumbles and a berry compote. In the berry compote you need 1 pint of each strawberries, blueberries, raspberries, blackberries, 2 tsps. butter and 2 cups Red Wine. You saute the berries with the butter and then add the red wine. You can use any red wine that you have on hand, we used Shiraz. Let it reduce and thicken then put that on top of the steak with blue cheese.
For dessert we made Pot De Creme. For that all you will need is 1 cup dark chocolate chips, 1 cup heavy cream, 1 cup milk, 4 egg yolks, 3 tbsp. sugar, and salt. First melt the chocolate either in a double boiler or the microwave. The bring the milk and cream to a low boil in another sauce pan. Pour the hot cream mixture in with the chocolate and whisk that together. In a separate bowl mix together the egg yolks, sugar and salt. Then add the egg mixture to the chocolate mixture and keeping mixing until blended. Once it is all mixed together, pour it into 6 individual ramekins. Place the ramekins in a roasting pan and add water to the roasting pan about 1 inch. Bake at 300 for about 45 minutes. Once done cooking take them out of the water bath and let them come to room temperature. Cover them with plastic wrap and place them in the fridge for 3 hours till they set up.
Hope everyone is enjoying their week so far. This past weekend we were cooking up a storm. That morning we had watched Paula's Best Dishes and decided that we were going to try it. Let's just say some were awesome and then somethings were ok just needed a little tweaking. The Steak was a Ribeye that had some Chicago steak seasoning on it and was grilled to medium. You can grill it to whatever your liking is. You top the steaks with blue cheese crumbles and a berry compote. In the berry compote you need 1 pint of each strawberries, blueberries, raspberries, blackberries, 2 tsps. butter and 2 cups Red Wine. You saute the berries with the butter and then add the red wine. You can use any red wine that you have on hand, we used Shiraz. Let it reduce and thicken then put that on top of the steak with blue cheese.
The side dishes that we had to go with the wonderful steak was Brussel Sprouts and Wild Rice Casserole. The brussel sprouts are so easy to make. You will need 1 pd Bacon, 1 stick of butter, 1 Onion, 1 tree of Brussel Sprouts, Salt & Pepper. Cook the bacon first and drain it. Clean the sprouts and cut off the bad leaves. In a pan saute the chopped onion in the butter and once it is translucent add the brussel sprouts and cook for 5 minutes. Season with salt and pepper. Transfer the brussel sprouts to a casserole dish with a lid and top with crumbled bacon. Place in the oven at 350 for about 30 - 40 minutes or until tender. For the wild rice casserole you will need 1 pd sliced mushrooms, 1 onion, 32 oz. chicken stock, 2 cups wild rice, 1 stick of butter, salt & pepper, and bread crumbs. First you will melt the butter add onion & mushroom. Saute for about 10 minutes till tender. In a large bowl mix together rice, stock, salt, pepper, and onion mushroom mixture. Mix well till blended. Place in a casserole dish and top with bread crumbs. Bake at 350 for about 45 minutes or until rice is cooked.
For dessert we made Pot De Creme. For that all you will need is 1 cup dark chocolate chips, 1 cup heavy cream, 1 cup milk, 4 egg yolks, 3 tbsp. sugar, and salt. First melt the chocolate either in a double boiler or the microwave. The bring the milk and cream to a low boil in another sauce pan. Pour the hot cream mixture in with the chocolate and whisk that together. In a separate bowl mix together the egg yolks, sugar and salt. Then add the egg mixture to the chocolate mixture and keeping mixing until blended. Once it is all mixed together, pour it into 6 individual ramekins. Place the ramekins in a roasting pan and add water to the roasting pan about 1 inch. Bake at 300 for about 45 minutes. Once done cooking take them out of the water bath and let them come to room temperature. Cover them with plastic wrap and place them in the fridge for 3 hours till they set up.
The steak was so good. You had the steak that was season perfectly and was so juicy. Then with the blue cheese and berry mixture, you had the right amount of tart mixed with sweet. It was a perfect combo with the steak and would be awesome to do when the berries are at the peak of their season in the summer. The brussel sprouts were amazing especially with the bacon. It had that smokey and a little bit of earthiness to the dish. The brussel sprouts were so tender that they literally melt in your mouth. The casserole was ok it needed a little bit more stock and butter because to me it wasn't as moist as I would have liked it. It was good though because it had a wonderful flavor that went very well with the steak. The pot de creme was good but took forever to set up. We cooked one long than the 30 minutes that said to cook it for, it cooked for about 45 minutes to 1 hour. That one set up really nice and was perfect. The other 3 were a bit runny even after they had been in the fridge for 3 hours. It did have really nice flavor and was very rich. We also but the berry mixture on top of that and it was really good. Hope this inspires you to go home and cook. Our next meal that will be coming up is my Mom's Famous Lemon Squares. Will see y'all next time.
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