Steak Night
Of the many steak cooking techniques we featured two on this show, traditional grilling and the reverse searing technique.
While both produce great results, the reverse sear eliminates the “bullseye” effect where the doneness graduates from well on the edges to the desired doneness in the middle. When the steak is cut it looks like a bullseye of colors from brown to pink to red.
Traditional grilling is when a steak is seared over very hot fire then cooked to the desired doneness over a moderate heat.
Reverse searing is the technique that roasts the steak off direct heat until just shy of the desired doneness, then seared over a very hot fire to finish.
Cajun Potato Bombs
Ingredients:
- 2 large Russet potatoes (washed)
- 1 medium Onion (chopped)
- 1 medium Red bell pepper (seeded and chopped)
- 3-4 cloves Garlic (chopped)
- 2 tablespoons Butter (unsalted)
- ½ cup Sour Cream
- 1 cup Colby Jack cheese (shredded)
- Louisiana Love Seasoning Blends to taste
Method:
Bake potatoes either in a 425˚ oven or on the grill until an inserted knife has no resistance.
Scoop out the flesh and reserve.
Sauté the onions, bell pepper, and garlic in a little oil until the onions are soft (about 10 minutes).
Mash potatoes, then add sautéed onions, bell pepper, and garlic, along with butter, sour cream, cheese, and seasoning, combining well.
Place a heavy skillet or griddle plate on the grill and add a little oil.
Lightly oil a small bowl and fill with potato mixture.
Turn out into skillet or griddle and cook until well browned on the bottom.
Remove and serve immediately.
Sautéed Spinach
Ingredients:
- 2 tablespoons Butter (unsalted)
- 3 bunches Fresh spinach
- ½ medium White onion (chopped)
- 2-3 cloves Garlic (chopped)
- ½ cup Dry white wine (chardonnay, pinot grigio, etc.)
- Louisiana Love Seasoning Blends to taste
Method:
Place a large, heavy skillet over a hardwood fire and add butter.
Once the butter has browned slightly, add the onions and cook for 3-4 minutes stirring frequently.
Add the garlic, spinach, and wine.
Stir often until spinach is wilted.
Season with Louisiana Love to taste.
Cook until spinach is tender and about half of the liquid has evaporated.
Taste and adjust seasoning.
Chimichurri Sauce
Ingredients:
- 1 cup Extra virgin olive oil
- ½ cup Malt vinegar
- ¼ cup Flat leaf parsley (chopped)
- ¼ cup Cilantro (chopped)
- 2-3 cloves Garlic (chopped)
- Louisiana Love Extra Love to taste
Method:
Combine all ingredients in a suitable bowl and allow to sit for at least 30 minutes before dressing hot steak, pork, chicken, lamb, game, etc.
Stay hungry