Steakingarlicwinesauce Recipes

Steps:

• Remove the steak from the refrigerator 30 minutes before cooking. Heat a large heavy-bottomed skillet over medium-high heat. Pat the steak dry and season generously with salt and pepper on all sides. Place the steak, standing up on the strip of fat, in the pan and hold it with tongs until the fat renders and the pan is slick, about 2 minutes.
• Place the steak flat in the pan and sear until deep brown on one side, 4 to 5 minutes. Turn and cook on the other side until a thermometer inserted sideways into the thickest part registers 120 degrees for medium-rare, 3 to 4 more minutes. Transfer to a cutting board and let rest 10 minutes. Reserve the drippings in the skillet.
• Add the shallot to the drippings and cook over medium heat until golden, about 2 minutes. Add the wine and scrape up any browned bits with a wooden spoon. Bring to a boil and cook until reduced by half and slightly syrupy, about 7 minutes; remove from the heat. Whisk in the butter, one piece at a time, to make a glossy sauce. Add 1/2 teaspoon salt and 1/4 teaspoon pepper or season to taste. Slice the steak against the grain and serve with the sauce.

Steps:

• Broil or grill steaks until cooked as desired.
• Meanwhile prepare the sauce. In a skillet heat the oil. Add garlic and sauté for 3 minutes over medium-low heat, until garlic is almost tender.
• Stir in broth, wine, parsley, Worcestershire sauce, mustard and pepper.
• Bring to a boil and boil for 1 minute.
• Place steaks on toast; spoon the sauce over the steaks.

Steps:

• In the medium pot, bring the cream to a gentle simmer over medium heat. Whisk in the mustard. Stir in the Gruyère, Parmesan and garlic and cook until the cheeses are melted and combined and the sauce has a smooth consistency, 3 to 4 minutes. Season with salt and pepper. Serve warm.

Steps:

• Whisk the soy sauce, vinegar, sesame oil, garlic, ginger, sugar and red pepper flakes if using in a medium bowl until combined. Store in an airtight container in the refrigerator for up to 5 days.

Steps:

• Combine the shallots, garlic, salt and pepper in a small nonreactive saucepan over high heat. Stir in the stock and the wine and bring to a boil. Cook over high heat for 15 minutes. Swirl in the butter, remove from the heat, and continue to whisk in the butter until thoroughly incorporated. Mound the potatoes in the center of the plate. Slice a couple of slices off the roast and position them at an angle against the potatoes. Spoon the sauce over top. Garnish with fresh black pepper and long chives.

Steps:

• Combine all ingredients in a medium saucepan; bring to a boil over medium heat.
• Reduce heat and simmer uncovered for about 30 minutes or more.
• Adjust ingredient amounts to taste.
• Strain if desired.
• Cover and refrigerate 24 hours or more.

Steps:

• Remove claws and legs from lobster and place in a deep heatproof dish. Remove the tail and slice into small pieces, then add them to the dish.
• Pour garlic and 1/4 cup oil over the lobster. Cover and place on a steaming rack, then steam, 5 to 6 minutes.
• Meanwhile, heat the remaining 1 cup oil to 120 degrees F.
• Remove lobster from steamer. Sprinkle chopped green onions on top, then pour over the hot oil and soy sauce.

Steps:

• Prick the sweet potatoes a few times with a fork. Microwave, turning halfway through, until almost tender, about 8 minutes. Let cool slightly, then cut into bite-size pieces.
• Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the shishito peppers and season with salt and pepper. Cook, turning occasionally, until browned and starting to soften, 2 to 4 minutes. Remove to a plate with tongs. Add the sweet potatoes to the skillet; season with salt and pepper. Cook, stirring occasionally, until browned and tender, 6 to 8 minutes. Return the peppers to the skillet to heat through, about 30 seconds.
• Meanwhile, mix the soy sauce, vinegar and 1 tablespoon water in a small bowl. Season the steaks all over with salt and pepper. Heat the remaining 1 tablespoon vegetable oil in a separate large skillet over medium-high heat. Add the steaks; cook until browned, 4 minutes per side for medium rare. Remove to a cutting board.
• Place the empty skillet over medium heat and add 1 tablespoon butter and the ginger. Cook until the ginger sizzles, about 30 seconds. Remove from the heat and add the soy sauce mixture. Whisk in the remaining 3 tablespoons butter, 1 tablespoon at a time, until smooth.
• Slice the steaks and divide among plates, along with the vegetables. Spoon the sauce over the meat. Top with sesame seeds.

Steps:

• In a large skillet cook bacon over moderatly-high heat;cook until crisp and browned, about 5 minutes.
• Transfer bacon to paper towels and set aside; reserve drippings in the skillet.
• Core and seed the bell pepper; cut into strips, add mushrooms, onions and bell pepper to the drippings in the skillet; cook stirring frequently, until crisp tender, about 4 minutes.
• Meanwhile, shape ground beef into 4 oval steaks about 3/4 inch thick; sprinkle on both sides with salt and pepper.
• Transfer vegetables to a warm serving platter, cover and keep warm.
• Cook steaks until they are well browned, about 3 minutes on each side for medium.
• Place the steaks on top of vegetable mixture, cover, and keep them warm; add wine and thyme to the skillet
• Bring mixture to a boil, stirring and scraping bottom of skillet; pour the wine sauce over the steaks; Crumble the bacon over the sauce and Serve.

Steps:

• Heat 2 tablespoons of the butter in large skillet over medium heat until melted. Add the red pepper and shallots and gently cook until the shallots soften, about 3 minutes. Add the mushrooms and season with salt and pepper. Cover and cook for 10 minutes, then take off the cover and cook until the mushrooms are golden brown, another 10 minutes. Add the thyme and garlic and cook until fragrant, then deglaze with the wine and cook until the alcohol scent dissipates, another 2 to 3 minutes. Add the remaining 2 tablespoons butter and cook until melted; season again. Serve over steak, pork chops or chicken.

Steps:

• Roasted garlic puree:.
• Heat oven to 350°F
• Toss 1 head whole peeled garlic in 1 tablespoon olive oil and spread out in a shallow baking pan.
• Place pan in oven and roast until the garlic is soft, 10 minutes.
• Remove pan and place roasted garlic in blender.
• Pulse garlic until it becomes rich and creamy.
• Add to sauce ingredients.
• Sauce:.
• Combine all ingredients in a medium bowl and mix with whisk until smooth and creamy in texture.
• Place in refrigerator for at least 30 minutes prior to serving.
• Use within 5 days to ensure freshness.

Steps:

• Pour half of the water into a saucepan, and bring to a boil over medium heat. Add the garlic and garlic powder, and boil until the water has almost evaporated, about 5 minutes. Stir in the heavy cream, parsley, salt, and pepper. Mix the cornstarch with the remaining water, and stir into the sauce. Cook, stirring constantly, until thickened, about 3 minutes.

Steps:

• Right before cooking, scrub mussels with a stiff sponge or brush under cold running water. (If the "beards" are still attached, trim them with a knife.)
• While cleaning mussels, discard ones with broken shells. Lightly tap the hinge end of any open shells on a work surface. Discard those that don't close.
• In a large pot with a lid, melt 1 tablespoon butter over medium-high. Add shallot and garlic. Cook, stirring, until fragrant, 1 minute.
• Add white wine and chicken broth. Bring to a simmer over high.
• Add mussels; stir to combine. Cover, reduce heat to medium-high, and cook until mussels open, 5 minutes, stirring once. Discard unopened mussels.
• Season with salt and pepper. Remove from heat; stir in parsley and remaining butter until butter is melted. Serve with crusty bread.

Steps:

• Season the steaks with black pepper. Heat a large non-stick frying pan until really hot, and cook the steaks for 2-3 minutes, without moving them. Sprinkle with salt, turn over and cook for 2-3 minutes more; keep warm.
• Turn down the heat and fry the chopped shallots in the butter until softened, about 2 minutes. Pour in the red wine, add the thyme and reduce by two-thirds. Stir in the redcurrant jelly, mustard and salt and pepper. Return the steaks to the pan, heat through in the sauce and serve.

Steps:

• Combine all ingredients except cornstarch in a small pot and bring to low boil, then reduce heat. Whisk together the cornstarch in a few tablespoons water in a small bowl, then add to sauce to thicken to coat spoon. Remove from heat.

Steps:

• Melt the butter in a medium saucepan. Add the garlic, vegetables and herbs, and cook on a medium heat until they soften and begin to colour. Heat a drop of olive oil in a frying pan. Season the beef trimmings and fry until coloured and sealed all over. Add the meat to the vegetables.
• Pour 1-2 glasses of wine into the frying pan in which you have cooked the meat. Bring this to the boil, scraping and lifting all the meat residue from the bottom of the pan. Pour the liquid into the pan that contains the meat and vegetables. Let the pan's contents bubble until the wine has reduced by three-quarters.
• Now add and reduce the rest of the wine, 1-2 glasses at a time. If you tip it all in at once, you wash the vegetables and meat of their roasted edge, so their flavour in the finished sauce is bland. Reduce by three-quarters, glass by glass until all the wine is used.
• Now add the beef jus, bring to a simmer and cook gently for 45 mins to 1 hr. Regularly skim away any impurities by weaving a small ladle in and out of the top of the sauce. Taste regularly and when you are happy with the flavour, strain the sauce through a fine sieve, squeezing out all the juices from the meat and vegetables.
• Ideally, also pass the sauce through a sieve lined with a piece of muslin, which will help remove fine impurities. Check for seasoning. You can make ahead up to this point, cool and refrigerate or freeze.
• Heat a grill or pan to hot, smear the steaks with oil and cook them, turning once, 4-5 mins for rare, 7-8 mins for medium, 8-10 mins for well done. Serve the steaks on a bed of wilted spinach with sticky shallots and pour the red wine sauce around. Mashed potatoes make a good accompaniment to this.

Steps:

• mix above ingredients.
• add cornstarch if you desire a thicker sauce. Heat until thickened.
• serve with stirfry's, meat dishes, etc.

Steps:

• Remove papery outer skin from garlic bulb (do not peel or separate cloves). Cut top off of garlic bulb; brush with 1/2 teaspoon oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl; mash and set aside., Sprinkle steak with pepper and salt. In a large nonstick skillet, cook steak over medium-high heat in remaining oil for 3-4 minutes on each side or until browned. , Reduce heat to medium; add 1 tablespoon butter. Cook steak 4-8 minutes longer on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., Gradually add broth and wine to the pan, stirring to loosen browned bits. Bring to a boil. Stir in mashed garlic. Reduce heat; simmer, uncovered, until liquid is reduced by half. , Strain sauce and return to pan; stir in remaining butter until melted. Thinly slice steak across the grain. Sprinkle with onions; serve with sauce.

Steps:

• To cook spaghetti sauce, in a heavy skillet or cast iron frying pan, slowly heat the olive oil and butter, add garlic, onion and saute until dark golden.
• Meanwhile, cook spaghetti in a large pot of slow to medium boiling water until tender.
• Drain, do not rinse.
• Pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese.
• Serve with french bread and extra Parmasan cheese at the table.
• This recipe will cover about 1/2 pound of spaghetti or other Italian pasta.
• For a variation, sprinkle with fresh-dried basil before serving.

Steps:

• In a bowl whisk together the chicken broth with cornstarch until smooth and no lumps remain.
• Add in honey, soy sauce, vinegar and brown sugar; whisk vigorously until well combined.
• In a medium saucepan heat oil over medium-low heat.
• Add in garlic and chili flakes (if using) cook stirring until softened (about 2 minutes, do not brown the garlic).
• Whisk in cornstarch mixture; bring to a simmer stirring constantly and cook until the sauce is slightly thickened (about 3-4 minutes).
• Delicious!

Steps:

• Cook pasta according to package directions.
• Meanwhile, in a large skillet, saute onion and garlic in oil until tender, being careful not to burn garlic.
• Stir in broth, basil, oregano, salt and pepper.
• Bring to a boil; cook for 8 minutes or until reduced by about half.
• Stir in cream.
• Cook, uncovered, 8-10 minutes longer or until sauce is reduced to 1 1/4 cups.
• Drain pasta; toss with sauce.