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Category: Entrees
Prep Time: Cook Time: Total Time:
Recipe courtesy Bobby Flay, 2008
Prep Time 50 min; Cook Time 45 min; Serves 4
Ingredients
Onion Jam:
2 tbl bacon drippings
3 Vidalia onions, peeled, halved, sliced 1/4 inch thick
2 cloves garlic, finely chopped
1 jalapeno chile, finely diced
1/2 cup red wine
1/4 cup red wine vinegar
2 tabl creme de cassis
2 tbl grenadine
Honey, to taste
Salt and Freshly ground balck pepper
1/4 cup chopped fresh flat-leaf parsley
Directions
Heat grill to high. Heat a cast iron skillet unitl hot, but not smoking. Add teh drippings, heat, and then the onions, garlic, jalapeno, wine, vinegar, cassis, grenadine and slat and pepper and cook, stirring occasionally, until the liquid mixture is thickenedd and jam-like, about 20 mintues. Taste and season with honey, salt and pepper. Stir int he parsley, transfer to a bowl and let cool to room temperature.
Warm Potato Salad with Mustard Vinaigrette:
2 1/2 lbs red new potatoes
1/2 lb slab bacon, cut into lardons, and cooked until golden brown and crisp, 2 tbs drippings reserved
1/4 cup red wine vinegar
2 tab Dijon mustard
1 tsp honey
2 cloves chopped garlic
Salt and freshly ground black pepper
1/4 to 1/3 cup olive oil
2 tbl roughly chopped basil leaves
2 tbs roughly chopped flat-leaf parsley
Put the potatoes in a large saucepan, cover with cold water and season with 1 tbl kosher salt. Bring to a boil and cook until tender when pierced with a knife. Drain, let cool for a few minutes and quarter.
While potatoes are cooking, whisk together the frippings, vinegar, mustard, honey, garlic, salt and pepper. Slowly whisk in the olive oil, and then stir in the chopped basil and parsley.
Add the warm potatoes and the bacon to the vinaigrette and gently fold to combine. Serve with the steak.
Grilled NY Strip:
2 tbl kosher salt
1 tbl coarsely ground black pepper
1 tbl finely chopped fresh thyme leaves
Canola oil
4 NY Strip steaks (12 oz each) removed from the refrigerator 20 minutes before grilling
3/4 ib wedge blue cheese (recommended: Cabrales), room temperature
2-3 tbl heavy cream
Handful parsley sprigs
Heat the grill to high. Mix together the salt, pepper and thyme in a small bowl. brush the steaks with oil on both sides and season with the salt mixture. Grill steaks until golden brown and slightly charred on both sides and cooked to medium-rare doneness.
Just before the steaks are done, use a fork to mash the cheese with some of the cream, so that it si chunky but a bit creamy. Mound some on each steak, and let melt very briefly, so the steaks don't overcook. Remove to a platter and let rest 5 minutes before serving. Top with parsley sprigs and serve.
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New York Strip with Blue Cheese, Vidalia Onion Jam and Warm Potato Salad
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Category: Entrees
Prep Time: Cook Time: Total Time:
Recipe courtesy Bobby Flay, 2008
Prep Time 50 min; Cook Time 45 min; Serves 4
Ingredients
Onion Jam:
2 tbl bacon drippings
3 Vidalia onions, peeled, halved, sliced 1/4 inch thick
2 cloves garlic, finely chopped
1 jalapeno chile, finely diced
1/2 cup red wine
1/4 cup red wine vinegar
2 tabl creme de cassis
2 tbl grenadine
Honey, to taste
Salt and Freshly ground balck pepper
1/4 cup chopped fresh flat-leaf parsley
Directions
Heat grill to high. Heat a cast iron skillet unitl hot, but not smoking. Add teh drippings, heat, and then the onions, garlic, jalapeno, wine, vinegar, cassis, grenadine and slat and pepper and cook, stirring occasionally, until the liquid mixture is thickenedd and jam-like, about 20 mintues. Taste and season with honey, salt and pepper. Stir int he parsley, transfer to a bowl and let cool to room temperature.
Warm Potato Salad with Mustard Vinaigrette:
2 1/2 lbs red new potatoes
1/2 lb slab bacon, cut into lardons, and cooked until golden brown and crisp, 2 tbs drippings reserved
1/4 cup red wine vinegar
2 tab Dijon mustard
1 tsp honey
2 cloves chopped garlic
Salt and freshly ground black pepper
1/4 to 1/3 cup olive oil
2 tbl roughly chopped basil leaves
2 tbs roughly chopped flat-leaf parsley
Put the potatoes in a large saucepan, cover with cold water and season with 1 tbl kosher salt. Bring to a boil and cook until tender when pierced with a knife. Drain, let cool for a few minutes and quarter.
While potatoes are cooking, whisk together the frippings, vinegar, mustard, honey, garlic, salt and pepper. Slowly whisk in the olive oil, and then stir in the chopped basil and parsley.
Add the warm potatoes and the bacon to the vinaigrette and gently fold to combine. Serve with the steak.
Grilled NY Strip:
2 tbl kosher salt
1 tbl coarsely ground black pepper
1 tbl finely chopped fresh thyme leaves
Canola oil
4 NY Strip steaks (12 oz each) removed from the refrigerator 20 minutes before grilling
3/4 ib wedge blue cheese (recommended: Cabrales), room temperature
2-3 tbl heavy cream
Handful parsley sprigs
Heat the grill to high. Mix together the salt, pepper and thyme in a small bowl. brush the steaks with oil on both sides and season with the salt mixture. Grill steaks until golden brown and slightly charred on both sides and cooked to medium-rare doneness.
Just before the steaks are done, use a fork to mash the cheese with some of the cream, so that it si chunky but a bit creamy. Mound some on each steak, and let melt very briefly, so the steaks don't overcook. Remove to a platter and let rest 5 minutes before serving. Top with parsley sprigs and serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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