Apple Butter Demi Steak With Rosemary Potatoes And Bacon Asiago Brussels Sprouts Recipes

Steps:

• 1. Set oven to preheat to 400 degrees.
• 2. If using frozen Brussels sprouts, thaw first. I have thawed them in the microwave with no damage to the texture. Cut off the hard ends, then cut any large ones in half. Set aside.
• 3. Wash your rosemary and new potatoes. Cut the small potatoes into quarters. Pat the rosemary and potatoes dry. Place the potatoes and rosemary in an ovenproof Pyrex-type container, spreading them in a single layer, rosemary under and on top of potatoes. Pour the olive oil on top, sprinkle with coarse ground salt. Mix very well. Cover, and place in the oven. (Baking will take about 15 minutes, the idea is to get the aroma of the rosemary going and for the potatoes to start getting soft.)
• 4. Using a large skillet, I use a 16" cast iron, I like how it browns/caramelizes, place your bacon into the frying pan and begin frying at med-low to medium heat. Render the fat from the bacon, and when bacon is done remove to paper towels to be crumbled prior to serving.
• 5. Add Brussels sprouts to the bacon fat in the pan, and then the onions. Cook about 5-10 minutes.
• 6. Remove potatoes and rosemary from the oven. Mix very well. Leaving as much olive oil behind as you can, add the potatoes to the pan with sprouts and mix all together. Place rosemary on top and cover. You are going to cook at a nice sizzle (low medium to medium according to your stove) stirring frequently. Do your best to keep the rosemary intact.
• 7. When sprouts are crisp tender, and the potatoes are soft through, remove the rosemary and discard. Sprinkle more coarse salt, along with coarse black pepper to taste.
• 8. Crumble and mix in 3/4 of the bacon. Remove all to a serving bowl or plate, and crumble the rest of the bacon on top!! Serve :)

Steps:

• Place the steak on a plate.
• Mix the remaining items together and rub 2 Tbs onto the steak, both sides.
• Marinate for 1/2 hour and then broil on an oven rack to your liking.
• Slice the steak across the grain of the meat and place the pieces in an oven proof dish.
• Pour the remaining sauce on top of the meat and place under th broiler for just a few moments, allowing it to glaze a bit Serve.

Steps:

• Put a pan of water on to boil. Scrub the potatoes and cut them into large pieces, drop them into the boiling water and cook for ten minutes, then drain. Roughly crush the juniper berries. Cut the apples into quarters and remove the cores.
• Warm the butter in a shallow pan with the olive oil, then add the crushed juniper berries, apples and drained potatoes. Keep the heat low to moderate and the pan partially covered with a lid. Baste from time to time. As the apples and potatoes edge towards tenderness, add the back bacon to the pan and let it cook in the appley butter. Season with salt, coarsely ground black pepper and half the chopped parsley.
• When the potatoes are golden and the apples soft, remove everything from the pan on to warm plates. Tip away any fat, but not any delicious crusty bits stuck to the pan, then spoon in the crème fraîche and mustard. Bring to the boil, stirring constantly, then spoon over the bacon and apples.

Steps:

• Preheat oven to 425°. Place first 4 ingredients in a small microwave-safe bowl; microwave on high 30 seconds., Place Brussels sprouts in a 15x10x1-in. pan; toss with 3 tablespoons oil mixture. Roast 10 minutes., Toss bread crumbs with rosemary and remaining oil mixture; sprinkle over sprouts. Bake until crumbs are browned and sprouts are tender, 12-15 minutes. Serve immediately.