Steakhouse Supper

When cooking for this post I was thinking about a classic steakhouse dinner.  In my head I picture a handsome gentleman and classy lady in the 60s.  Not the hippie 60s, but before that.  Like Don Draper and Joan Harris sitting in a dark restaurant, smoking, eating red meat, and drinking. This is that kind of steakhouse dinner.

Drink...

Dirty Martini
In my mind, they're drinking martinis at the steakhouse.  And since I prefer an extra dirty martini, that's what they're having.  
I have to admit...martinis (real martinis - not the fruity, girly ones) are something that I really want to like, but I'm not sure I'm quite there yet.  If there extra dirty they're pretty good and I could imagine that stuffing the olives with blue cheese would make it even better.  There's just something about drinking a martini that makes you feel cool.  And there's always the olive as an end-of-drink treat!
Ingredients:
(serves 1)

• 2 oz vodka
• 4-5 tsp olive brine
• splash of dry vermouth
• green olives for garnish

Directions:

1. Fill a cocktail shaker with ice.
2. Add vodka, vermouth, and olive brine.  Shake.
3. Strain into a chilled martini glass and garnish with an olive (or 2 :) 

Dinner...

Filet of Beef and Twice Baked Potatoes
For Christmas my godmother gave us an amazing assortment of foods from Omaha Steaks and this was all part of it.  I was a little scared of cooking the beef because I have never really made "fancy" steak before.  But I followed the recipe and it turned out good!

Filet of Beef with Chimichurri Sauce
*recipe from The Complete America's Test Kitchen TV Show Cookbook

In the steakhouse, red meat is a must.  And when you're having a steak, you might as well splurge and get the best.  So, filet mignon it is! 
P.S. Did you know that  filet mignon means "cute filet?"  That makes me like it even more :)
Ingredients:
(serves 2)
For the Steak:

• 2 (7-8 oz) filet mignons, 1 1/2 inches thick, dried thoroughly with a paper towel
• 2 tsp olive oil
• salt and pepper  

 For the sauce:

• 1/2 cup fresh parsley
• 3 medium garlic cloves
• 1/4 cup olive oil
• 1/8 cup red wine vinegar
• 1 tbs water
• 1/2 small red onion
• 1/2 tsp salt
• 1/8 tsp red pepper flakes

Directions:
For the sauce:

1. Pulse the parsley and garlic in a food processor until chopped fine, about 20 pulses.  Transfer to a medium bowl.
2. Whisk in the oil, vinegar, water, onion, salt, and red pepper flakes until thoroughly blended.
3. Spoon over the steaks and serve.

 For the steaks:

1. Heat the oven to 450 degrees.
2. Heat a large skillet on the stovetop over high heat until very hot.
3. Rub each side of the steaks with oil and sprinkle generously with salt and pepper.
4. Place the steaks in the hot skillet and cook without moving the steaks until well browned and a nice crust has formed, about 3 minutes.
5. Flip the steaks and cook the other side in the same way, about 3 minutes.
6. Transfer the steaks to a baking sheet and place in the oven. 
1. rare= about 4-5 minutes
2. medium rare = 6-8 minutes
3. medium = 8-10 minutes
4. After baking, tent the steaks loosely and let rest for about 10 minutes before serving.

Twice Baked Potatoes

*recipe from The Complete America's Test Kitchen TV Show Cookbook

This is the conversation that takes place while ordering in my steakhouse: 
"Would you like rice, vegetables, or potatoes?"
"potatoes"
"mashed, fries, or twice baked?"
"twice baked"
...of course!  Is there even a question?  It is obviously the best of the choices. It's like a super delicious version of a mashed potato!
Ingredients:
(serves 4)

• 2 medium russet potatoes, scrubbed, dried, and rubbed lightly with vegetable oil
• 2 oz sharp cheddar cheese, shredded
• 1/4 cup sour cream
• 1/4 cup buttermilk
• 1 tbs. unsalted butter
• 1 1/2 scallions
• 1/4 tsp salt 
• ground black pepper

 Directions:

1. Heat the oven to 400 degrees.
2. Bake the potatoes on a baking sheet until the skin is crisp and dark brown, about 1 hour.  Cool slightly, about 10 minutes.
3. Cut each potato in half lengthwise.  Scoop out the flesh into a medium bowl, leaving about 1/8 to 1/4 inch thickness of flesh in each shell.
4. Arrange the shells on a baking sheet and bake until dry and slightly crisp, about 10 minutes.
5. Meanwhile, mash the potato flesh with a fork until smooth.  Stir in the remaining ingredients until well combined.
6. Remove the shells from the oven and increase the oven setting to broil.
7. Spoon the mixture into the crisped shells, mounding it slightly in the center.  Sprinkle with a little more cheddar cheese and return them to the oven for 10-15 minutes.        

Dessert...

Best Ever Almond Cheesecake
*recipe from Terry L.
I thought for a while about what dessert would be served in my steakhouse.  Originally, I wanted to do cherries jubilee or bananas foster, but they required buying too many different kinds of alcohol.  So, I decided to go with a simple, classic cheesecake.  I made mine an almond cheesecake because I just love almond flavor, but you could just as easily substitute vanilla or lemon for the almond.  I also added some strawberries on top, but cherries, chocolate, or raspberries would be great too!
Ingredients:

• 2 1/2 cups vanilla wafer cookies, about 45
• 2 tbs + 1 cup sugar
• 3 tbs butter, melted
• 4 pkgs (8 oz each) cream cheese, at room temperature
• 6 eggs
• 3/4 cup heavy cream
• 1/3 cup flour
• 1 tbs almond extract

Directions:

1. Place a roasting pan filled halfway with water on the lower rack in the oven.
2. Preheat oven to 325 degrees.
3. Grease a 9x3" springform pan.
4. In a food processor, pulse cookies and 2 tbs sugar until ground.  Stir in butter.
5. Press the cookie mixture into the pan.
6. On medium-high speed beat the cream cheese and remaining sugar until fluffy, about 3-4 minutes.
7. Beat in eggs one at a time, then cream, flour, and almond extract.
8. Pour into the pan and bake on the center rack for 1 hour 15 minutes, or until center jiggles slightly.
9. Turn off the oven and let it stand in the oven with the door closed for 1 hour.
10. Run a knife along the edge of the pan and cool.
11. Chill overnight and remove the sides of the pan.        

 

              
 
 

Fast Food Fancified

I rarely eat at fast food restaurants, but when I do, I really enjoy it.  Who doesn't like junk food, right?  In this post I tried to make some fast food type things, but change them up a little to make them a little better tasting or a little healthier. 

Drink...

Adult Root Beer Float
When I thought of what people drink at fast food places, soda was the first thing that came to mind.  However, many places also have floats and shakes.  So, I decided to go with a classic root beer float.  It seems silly because everyone knows how to make a root beer float.  But, maybe you forgot about this delicious drink and my post will inspire you to have one!  I made it slightly healthier by using diet root beer (although I'm sure it's debatable whether or not diet soda is really healthier).  I also changed it up by adding alcohol.  I think vanilla flavored vodka would be good in this as well.  When I was researching I also saw some recipes that used Bailey's in it.  I think I like it best the old fashioned, alcohol-free, kids way.
Ingredients:

• root beer or diet root beer
• vanilla ice cream
• vodka

Directions:

1. Mix the root beer and a shot of vodka together in a glass.
2. Add the ice cream.

Dinner...
Chicken Nuggets and Potatoes
This is my take on a classic chicken and french fry fast food meal.  The chicken is all white meat breast meat, which may be a little better than some fast food restaurants.  The potatoes are seasoned and baked instead of fried.

Chicken Nuggets
*recipe from: Table for Two
Since I was introduced to it in college, I have been slightly obsessed with Chik-Fil-A.  However, there were never any around where I lived, so I didn't get the chance to eat it very often.  Also, I know there has been quite a bit of controversy over the fast food chain lately.  So, if you like the taste of the food and either don't have one by you, or don't want to support the chain, make it at home!  It tasted very, very similar and was really easy to make.
Ingredients:
(makes 4-5 servings)
for the chicken:

• 8 chicken tenderloins or 6 chicken breasts, cut into bite sized pieces
• 2 1/2 cups flour
• 1/4 cup powdered sugar
• 4 tsp. salt
• 3 tsp. pepper
• 1 tsp. paprika
• Peanut oil or canola oil for frying (I used olive oil - it was fine)

for the sauce:

• 1/2 cup mayo
• 2 tbsp. mustard (regular prepared yellow mustard)
• 1/2 tsp. garlic powder
• 1 tbsp. vinegar
• 2 tbsp. honey
• Salt and pepper, to taste

Directions:

1. In a small bowl, combine all the ingredients for the sauce, mix well, and set aside or pop in the fridge.
2. In a large dutch oven or stockpot (I did it in a frying pan), heat up the oil over medium high heat to 375 degrees.
3. While the oil is heating, in a gallon ziploc bag, combine flour, sugar, salt, pepper, and paprika. Seal it and shake to combine well.
4. Throw the chicken bites into the ziploc bag, close it, and shake til all are coated well.
5. Using a slotted spoon, fish out the nuggets and shake off excess flour and place on a clean plate.
6. Before you start frying, prepare a plate by lining sheets of paper towels to drain the nuggets after frying.
7. When ready, place about 10-12 nuggets in the oil and let cook for about 5 minutes (but it also depends on the size of your nuggets).
8. Remove nuggets from oil with a spider strainer or slotted spoon and set on lined plate to drain. Continue until all nuggets have been cooked.
9. Serve hot with dipping sauce and/or ketchup.

Baked Parmesan-Herb Potatoes
*recipe from: Coupon Clipping Cook
These turned out really good.  Slightly crispy and flavorful.  The best part is that they are baked rather than fried like the potatoes you get at fast food places.  And, I got to use my mandolin again! :)
Ingredients:
(serves 3)

• 2 whole russet potatoes (medium size)
• 2 whole large red potatoes
• ¼ teaspoon onion powder
• ¼ teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon dried oregano
• ¼ teaspoon dried thyme
• ¼ teaspoon pepper
• ¼ teaspoon dried parsley
• ¼ teaspoon dried rosemary
• 2 tablespoons olive oil
• 1 tablespoon grated parmesan cheese

Directions:

1. Preheat oven to 375 degrees F.
2. Rinse the potatoes and dry them off with a paper towel.
3. Slice the potatoes at a slight diagonal. (a mandolin is perfect for consistent slices) You want them about a 1/2 inch thick.
4. Add the potato slices to a large bowl.
5. Next add the herbs and spices.
6. Then add the olive oil.
7. Mix all of the ingredients together so the olive oil, herbs, and spices evenly coat both sides of the sliced potatoes.
8. Lay the potatoes on to a cookie sheet.
9. Try to lay the potatoes as flat as possible on to the cookie sheet rather than stacking the potatoes on top of one another.
10. Next sprinkle more of the herbs and spices over the potatoes if you have extra.  Then top the potatoes with the grated parmesan cheese.
11. Bake in a preheated oven for about 20 minutes or until the thinnest pieces are a golden color.

Dessert...

Chicken and Mashed Potato Cupcakes
*recipe from Hello Cupcake by: Karen Tack 
These aren't necessarily something that you would get at a fast food restaurant, but they go along with the chicken and potato entree.  They were so easy to make and I was really impressed by how much they look like a dinner rather than a dessert!
Ingredients:

• box mix of your favorite cupcake flavor (or you could be ambitious and make your cupcakes from scratch)
• ingredients listed on the box to make the cupcakes
• vanilla frosting
• caramel syrup
• yellow Starbursts
• corn flakes cereal
• white chocolate chips

Directions:

1. Make the cupcakes according to the directions on the box and let cool.
2. Melt the chocolate chips.  Pour the melted chocolate into a Ziploc bag and snip a small corner off the bottom of the bag.  Pipe the chocolate into a bone shape on a piece of wax paper.  Put the bone shapes in the fridge to harden.
3. Crumble the corn flakes in a bag until they are crumbs.
4. Frost the mashed potato cupcakes with the vanilla icing.  Drizzle the caramel sauce over the icing to look like gravy.  Add a yellow Staburst in the center to look like butter.
5. For the chicken cupcakes; 
1. Cut a triangle shaped piece off one of the un-frosted cupcakes. 
2. Frost the top of a cupcake and put the triangle piece of cake on top with the point of the triangle on top (this will be the part of the chicken drumstick that is sticking up where the bone will be inserted).         
3. Frost the triangle cake piece.
4. Coat the entire top of the cupcake in the crushed corn flakes. 
5. Insert the white chocolate bone into the top of the cupcake.   

A Laborless Labor Day!

There are many reasons to love Labor Day, the main one being that there is no work!  But, there is also barbequing and celebrating outside with friends and family.  I love barbeque food, but this time I decided to do something different (especially since I don't have a grill!)  This dinner would be perfect to bring to a picnic and celebrate the end of summer.  Plus it's all really easy - there's no laboring away in the kitchen on Labor Day!

Drink...

Pineapple Upside Down Cake Cocktail

*recipe from Pinnacle Vodka
I'm not gonna lie...I mainly chose this drink because I had all the ingredients in my apartment.  However, I will say that pineapple juice does remind me of summer and it was an easy, delicious drink that would be perfect for a labor day party!
Ingredients:

• 2 oz Cake Vodka
• 4 oz club soda
• splash of pineapple juice
• Maraschino cherry

Directions:

1. Mix the first three ingredients in a glass full of ice.
2. Garnish with a cherry.

Dinner...

BLT Pasta Salad and Fried Pickles

What's better than a pasta salad and some fried food for a Labor Day party? Maybe a hamburger would be better (if you know me, you know I am obsessed with hamburgers), but I can't always make a burger, so this is a great second best :) Plus, Doug was out of town this weekend, so I was trying to take advantage of that and make things that I know he doesn't like and wouldn't eat if he were there.

BLT Pasta Salad

*recipe from: A Bird and a Bean

Pasta salad is a classic side dish for any picnic or barbeque.  This time, the pasta salad can be the main dish.  If you like a BLT, you will like this pasta.  I would add a little more bacon, because more bacon is always a good thing!
Ingredients:

• 12 ounce corkscrew shaped pasta
• 1/2 cup milk
• 12 ounces lean bacon
• 3 medium ripe tomatoes, cut into chunks
• 1 tablespoon chopped fresh thyme
• 1 clove garlic, minced
• Kosher salt and freshly ground pepper
• 1/2 cup mayo (you could use 1/4 cup mayo and 1/4 cup greek yogurt)
• 1/4 cup sour cream
• 4 tablespoons chopped chives
• 5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts

Directions:

1. Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside. 
2. Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. 
3. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper.  
4. Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta. 
5. Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. 
6. Add the lettuce; toss again to coat. 
7. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.  

Fried Pickles with Chipotle Mayo Dip

*recipe from Paula Deen & Modern Mrs. Cleaver

I am somewhat new to fried pickles since I have only had them a few times.  But, the times I have had them, I LOVED them!  These pickles were good, but I think I'll stick to getting them at restaurants rather than making them at home.  If you do make them (and don't get me wrong - they were good, I ate all of them!), I might leave out the cornmeal and I would definitely make the chipotle mayo again.  But watch out, because the chipotles can be really spicy!

Ingredients: 

for the pickles:

• 1 24-ounce Jar Kosher dill pickle spears or slices
• 1 tsp garlic powder
• 1/2 cup Louisiana hot sauce (I like Texas Pete)
• 1/2 cup buttermilk
• 1 gal peanut oil
• Uncle Bubba's Fry Mix
• 6 cups self-rising flour (If you can’t find self-rising flour, use 6 cups all-purpose flour plus 3 tablespoons baking powder and 1 1/2 teaspoons salt)
• 1 cup self-rising white cornmeal (If you can’t find self-rising cornmeal, use 3/4 cup plus 3 tablespoons white cornmeal, 1 tablespoon baking powder, and 1/2 teaspoon salt)
• 1 teaspoon salt
• 1 teaspoon pepper 

 for the dip: 

• 1 cup mayonnaise
• 1 chipotle pepper (from the can with adobo) 
• adobo sauce (from the can of peppers) 
• 1 teaspoon salt 
• 1/3 cup honey
• 5 drops Worcestershire sauce

Directions: 

for the dip:

1. Combine all the dip ingredients in a food processor or blender. For the adobo sauce, I used all the sauce in the can, but maybe start with a little and work your way up. Blend it all together until it’s thoroughly combined, then place in a bowl and chill until serving.

for the pickles: 

mmm...fried food

1. Make the fry mix by combining all the ingredients in a large bowl.
2. Drain the juice from the pickle jar and refill the jar with the garlic powder, hot sauce, and buttermilk. Marinate the pickles for at least 30 minutes. 
3. In a Dutch oven over medium-high heat, heat the oil to 350 degrees F. Drain the pickles. 
4. Put the fry mix in a large mixing bowl, and toss the pickles to coat thoroughly. Shake off the excess mix by tossing lightly in a strainer and deep fry the pickles in batches for 3 to 5 minutes, depending on the size of the spears.
5. When golden brown, remove the pickles from the oil with a clean strainer or slotted metal spoon and place on paper towels to drain off any excess oil. Serve immediately. 

Dessert... 

 

Lemon Brownies

*recipe from: Rita's Recipes
These are soooooo good.  I almost ate the whole pan at once.  Mine turned out really thin, so they were more like soft lemon cookies.  But still, soooo good.  And, if you want them thicker and more like a brownie, just use a smaller pan the correct size pan (oops - see my note below).  They are also really refreshing which is perfect for a hot Labor Day party.  Mmmm....if you like lemon, make these - you will be so happy!  I think I'm going to go eat one right now :)
Ingredients:
for the brownies:

• 3/4 C flour
• 3/4 C sugar
• 1/4 t salt
• 1 stick butter, soft
• 2 eggs
• juice from 1/2 lemon (about 1T) *I added WAY more because I like it very lemony.  Taste the batter and add more lemon to taste*
• zest from 1/2 lemon (about 1t)*I added more of this too - zest of 1 whole lemon*

for the glaze:

• 1/2C powdered sugar
• 1 T lemon juice *I used way more!*
• additional lemon zest

Directions:
for the brownies:

1. Combine the flour, sugar and salt in a large bowl.
2.  Mix in the softened butter.
3. In another bowl whisk the eggs with the lemon juice and zest.  Add to the larger bowl and mix well.
4.  Pour into prepared 8X8 brownie pan. (ohhh...whoops - I used the 9x13 pan which I now see is for the doubled recipe)
5.  Bake at 350 for 25 minutes.
6. You can double the recipe and bake in a 9X13 pan for 30 minutes.
7. Remove and let cool, then glaze.

for the glaze:

1. Stir all ingredients together.