Classic Vodka Martini
Ingredients:
4 or 5 parts Vodka
1 part Dry Vermouth
Directions:
Stir well with ice and strain into Martini glass. Serve with a twist of lemon peel.
Steak Au Poivre
INGREDIENTS
2 New York strip steaks, each 3/4 pound and 1 1/2 inches thick
2 cups beef stock
Kosher salt and coarsely ground black pepper
1 teaspoon olive oil
1/4 cup Jack Daniel’s Tennessee Whiskey
1/4 teaspoon black peppercorns, cracked
1/4 cup heavy cream
INSTRUCTIONS
Bring the steaks to room temperature. Place the stock in a small saucepan and bring it to boil over high heat. Cook for about 15 minutes, or until reduced to 1/2 cup. Set aside.
Heat a 16-inch cast-iron skillet over high heat. Pat the steaks dry with a paper towel and season on both sides with salt and coarsely ground pepper. Add the oil to the skillet and swirl the pan to coat the bottom. When the oil starts to smoke, add the steaks and decrease the heat slightly. Cook, turning once, for about 5 minutes per side for medium rare. Transfer to a cutting board and let rest for 5 minutes.
Meanwhile, wipe any excess oil out of the skillet and return to high heat. Add the whiskey, being careful it does not come in contact with an open flame. Cook for 30 seconds, scraping the sides and bottom of the skillet with a wooden spoon. Add the stock and cracked pepper. Bring to a boil and cook for about 5 minutes, or until reduced by half. Stir in the cream and cook for 2 to 3 minutes, until reduced by half. Season to taste with salt and pepper.
Cut the steak into thin slices across the grain, arrange on a warmed serving platter, and spoon the sauce over the top. Serve.
SOUR CREAM AND CHIVE POTATOES
4 lg. baking potatoes
1 (8 oz.) pkg. of cream cheese
1 tbsp. butter
2 to 3 tbsp. sour cream
2 to 3 tbsp. freeze dried chives
Bake potatoes at 400 degrees for 1 hour. Make sure to poke a few holes in the top of the potato before baking. Remove and allow to cool so you can handle them. Cut an opening in the top and spoon out the potatoes into a mixing bowl. Mash with butter, then add cream cheese and chives and mash. To make potatoes whippy add sour cream. Stuff the potatoes shells with the mashed potato and return to the oven and bake for 30 minutes or until hot. These potatoes are great to make ahead and freeze. NOTE: Use only large baking potatoes
Avocado Salad
1 head butterhead lettuce
1 or 2 thin slices red onion, separated into rings
1 pint cherry tomatoes
2 soft avocados, peeled and cut into chunks
1 tablespoon vinegar
3 tablespoons olive oil
½ teaspoon salt
¼ teaspoon (freshly ground) black pepper
Wash and dry lettuce. Line 4 salad plates with lettuce or define a small area on a large dinner plate with lettuce leaves. Place a few rings of onion on top of the lettuce. Cut cherry tomatoes in half or quarters (if large) into a bowl. Cut avocados to similar size; add to tomatoes. Drizzle with vinegar and oil and toss (if avocados are inordinately soft, they will become as much a part of the dressing as a part of the salad; that's OK). Sprinkle with salt and pepper and toss gently. Spoon tomato mixture on top of onion rings. Serves 4.
Eggless Chocolate Cake
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