Steak Frites with Maitre D Butter
Put a tbsp of the maitre d butter on the steak and serve with your favorite fries.
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Mexican-Style Watermelon
Mexican-Style Watermelon
Once you eat watermelon the Mexican way, you’ll ask yourself where has this been your whole life. Chamoy is a Mexican hot sauce made for fruit. Tajin is a spice blend of dried chilies, lime, and salt. Together on watermelon, this will become your new addiction. This combination is also great on mangoes, pineapple, and other melons.
Ingredients
- watermelon sliced into triangles
- chamoy
- tajin
Instructions
- Cover both sides of the watermelon with chamoy.
- Sprinkle tajin on both sides of the watermelon.
Whole Smoked Bone-In Beef Short Rib Plate
Serve with your favorite sides. Turn the leftovers into short rib tacos.
Croque Madame
Croque Madame
I’ve been waiting a lifetime to try this sandwich. I recently went to Paris for a week and this was the first thing I ate at a small cafe when I got there. The Croque Madame is a decadent, classic French sandwich consisting of ham, gruyere, and Mornay sauce(which is a cream sauce made with gruyere), topped with a fried egg. Without the fried egg, the sandwich is called a Croque Monsieur. It was everything that I expected. Rich, creamy, cheesy, and artery clogging. Seriously one of the best sandwiches I’ve ever eaten, period.
Ingredients
Mornay Sauce
- 1 tbsp butter
- 1 tbsp flour
- 3/4 cup whole milk
- 1/4 cup gruyere cheese grated
- 1/4 tsp nutmeg
- salt and pepper to taste
Sandwich
- 2 tbsp butter divided
- 2 slices French loaf bread
- 1/4 cup gruyere cheese grated
- 2 slices ham
- 1 tbsp dijon mustard
- 1 large egg
- 1 tbsp chives finely chopped
Instructions
- Over medium heat in a small pot, whisk together the butter and flour. Cook for 1 minute.
- Pour in the milk. Whisk over low heat for 3 minutes until thickened.
- Take off the heat and whisk in the gruyere, salt, pepper, and nutmeg. Set aside.
- Melt 1 tbsp of butter in a skillet. Toast only 1 side of the slices of bread for 4 minutes.
- Take out the bread for assembly. Spread the dijon must on one piece of the bread; the other with half of the Mornay sauce.
- Place half of the gruyere on the Mornay sauce, followed by the slices of ham.
- Put the slice of bread with the dijon on top of the ham; mustard side down. Spread the rest of the Mornay sauce on top of the bread, along with the rest of the gruyere.
- Bake on a baking pan in a preheated 400 degree oven for 10 minutes until the cheese is melted and gooey.
- While the sandwich is in the oven, melt 1 tbsp of butter in a small skillet over medium heat. Crack and egg and cook sunny side up force minutes until the whites are cooked through.
Top with the fried egg and chopped chives.
Pepper Encrusted Bone In Rib Eye
Cut the steak off the bone and slice on a bias. Pour the steak sauce over the steak and serve.
Cherry Vanilla Almond Bread
Cherry Vanilla Almond Bread
This is a very simple, straightforward recipe that has the same base as banana bread; just replacing the bananas with chopped cherries and sliced almonds. Adding in almond extract will help enhance the nutty flavor of the bread, making this a great morning snack; or any time of the day, for that matter. You can substitute any other berry for the cherries such as blueberries, blackberries, or strawberries. Even apples, pineapple, or peaches would work.
Equipment
- loaf pan
Ingredients
- 1 1/2 cups flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup butter or vegetable shortening melted
- 2/3 cup sugar
- 2 large eggs
- 1 tbsp almond extract
- 2 tsp vanilla extract
- 1 cup cherries pitted and chopped
- 1/4 cup sliced almonds plus 2 tbsp for the topping
- nonstick spray
Instructions
- In a bowl, mix together the flour, baking powder, and salt. In another bowl, whisk together the butter, sugar, eggs, and both extracts. Mix in the the egg batter to the flour.
- Mix in the chopped cherries and sliced almonds.
- Grease a loaf pan with nonstick spray. Place the batter into the loaf pan. Top with 2 tbsp of sliced almonds. Place in a preheated 350 degree oven for 50 minutes.
- Allow to rest for 30 minutes before slicing.
Serve warm with a droll op of butter. Turn any leftovers into French toast.
