Cook With Me's Blog

Eat Fresh!

Hats Off To Dining In-Home Cooking Class: June 30

Today’s client? The Mitchell family!

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Today’s Menu: Mushroom fries, herb-crusted steak, and bananas foster

Ok, let’s get down to business. We first had the Mitchell family clean and cut the mushrooms into fry size to dip into a special coating of herbs.

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After dipping the fries into the special herb coat, we fried them into a delicious appetizer the whole family couldn’t stop eating.

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For the main course, the herb-crusted steak, we started cutting and seasoning the potatoes.

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Before putting this into the oven to bake, we had the family try their hands in flipping the potatoes in the frying pan….it didn’t go too well.

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Funnily enough, the later’s boyfriend did it perfectly.

As for the steak, we made the Mitchell’s season their own steaks before frying then letting them bake in the oven till perfection.

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Doesn’t it look tasty?

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After enjoying a small break so everyone could eat, we introduced them into our personal favorite dessert: Bananas Foster. We had to bring a little bit of N’awlins to the menu of course!

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Adding all the ingredients led to the showstopper: flambe!

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Which resulted in…

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Mouth watering yet? Thankfully, we supplied the entire menus recipe below so you can recreate all these dishes for yourself at home!

Appetizer: Portobello Mushroom Fries with Red Pepper Flakes

Ingredients:

2 – Large Portobello Mushrooms (Spore print and stems removed.) Cut into strips like fries.

2 Cups – Panko Breadcrumbs

1 – Egg Beaten

¼ tsp – Kosher Salt

¼ tsp – Fresh Cracked Black Pepper

¼ tsp – Red Pepper Flakes

½ Cup – Canola Oil

Equipment:

Cutting Board

Knife

Large Skillet      

Tongs

1 plate (For the Panko)

1 plate (with paper towel to drain oil from mushrooms)

1 small non-stick skillet (for the egg)

 

Instructions:

1.  Add desired amount of the Red Pepper Flakes, Kosher Salt and Fresh Cracked Black Pepper to the Panko Breadcrumbs.

2. Pour enough Canola Oil in Skillet to slightly cover the bottom of the skillet.

3. Heat skillet over medium heat

4. Make an assembly line of the eggs, Panko next to the Skillet on the stove.

5. Take each Mushroom Strip and:

6. Thoroughly coat the mushroom strip with eggs

7. Dredge the egg coated mushroom through the Panko mixture until its coated on all sides

8. Place the egg/Panko coated mushroom in the heated oil

9. Repeat steps 1 – 3 until all mushrooms are cooked.

Attention: The mushrooms only takes about 30 – 40 seconds to coat on either side before removing to plate with a paper towel.

Main Course: Herb Crusted Rib-Eye Steak

Ingredients:

2 – 2 inch thick Rib-Eye Steaks

1 tsp- dried Thyme

1 tsp- dried Rosemary

Kosher salt

Fresh cracked ground pepper

2 Tbs butter

2 Tbs Extra virgin olive oil

Equipment:

1 large non-stick skillet (oven safe)

Tongs

Instructions:

1. Preheat the over to 425°.

2. Rinse and pat dry steaks w/paper towels.

3. Season steaks on both sides with Thyme, Rosemary, Kosher Salt, and Pepper.

4. Heat skillet over medium heat until very hot.

5. Add olive oil, then butter to hot skillet.

6. Add steaks to skillet.  You should hear the sizzle.

7. Let the steaks cook for a few minutes before turning on the other side. (You may need to add a little olive oil here).

8. After a few minutes place the skillet in the oven.

9. Let it bake to the desired temperature.  About 10 minutes for medium well.

Then Voila!  Herb-crusted steak!

Main Course Side: Rosemary New Potatoes with Sautéed Onions

Ingredients:

3 lbs – New potatoes quartered

Fresh Rosemary (Chiffonade)

Kosher salt

Fresh Cracked Ground Pepper

2 Tbs Butter

½ cup extra virgin olive oil

Onions sliced – long way, very thin

Equipment:

Cookie sheet

Aluminum foil

Tongs

Large bowl

Large non-stick skillet

Instructions:

1.Preheat the over to 425°.

2. Rinse and pat dry Potatoes w/paper towels.

3. Place cut potatoes in bowl. Drizzle Olive Oil on potatoes.  Season potatoes with Kosher Salt, and Pepper.  Toss so that they are evenly seasoned and oiled.

4. Place the potatoes on the cookie sheet that has been lined with aluminum foil.

5. Bake for 20 minutes.

6. While potatoes are baking, heat skillet and add olive oil.  When hot add onions.  Season with Salt and pepper.  Sautee onions until translucent. Set aside.

7. After 20 minutes, bring potatoes out and add sautéed onions on top of them.

8. Place the potatoes with onions bake in the oven for another 10 minutes.

9. Last 3 minutes- add the rosemary.

Dessert: Bananas Foster

Ingredients:

3 ripe Bananas- cut into long ways and then in half

½ tsp nutmeg

¼ cup dark brown sugar

¼ cup butter

2 Tbs rum

2 Tbs Banana liquor

1/8 tsp Vanilla extract

Vanilla Ice Cream (Not French Vanilla)

Equipment:

Large non-stick skillet

2 Spatulas

Wooden spoon

Tongs

Grill lighter (only use this type of light because of the length of the rod.)

 

Instructions:

1. In the skillet, melt butter and add brown sugar. Stir in the vanilla.

2. After the sugar and butter have combined and melted add the banana quarters.

3. Turn after about one minute.

4. Sprinkle the nutmeg over the bananas.

5. This is very important- Take the pan off the fire or turn off the eye of the stove.

6. Then pour the rum and liquor.

7. Use the grill lighter to light the mixture in the skillet. The mixture is going to ignite stand at arms length when doing this.

8. Let the flame burn down.  This is cooking the mixture at a more intense heat.  Your mixture is now syrup.

9. Serve over the ice cream.

Enjoy!!

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July 3, 2012 - Posted by | Let's Talk About Food

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