Porcini Mushroom Rub

BestRecipesTry.Com best food recipes for you.

Ingredients

• 4 Ribeye Steaks
• 1oz dried Porcini Mushrooms
• 1 Tbsp Granulated Garlic
• 1 Tbsp Kosher Salt
• 1 tsp Black Pepper, freshly ground

Directions

#1 Bring Ribeyes to room temperature…allow to sit out while you prepare the crust for 15 minutes. The Ribeye, a slice of Prime Rib, is my All-Time Favorite Steak!!  Tenderloin is expensive, but it’s soft, and it lacks flavor.  NY Strips are good, but often lacks enough marbling (fat) to make it great.  Ribeye however has fat on the top and inside, which moistens the meat as it cooks.  I also find that it is just as good pan-seared as it is grilled. #2 Take out your spice grinder, or old coffee grinder (a $15 purchase that everyone should own), and in batches, grind the dried porcinis till dust. Pour into a small bowl. Combine with Salt, Pepper and Garlic. #2 Take out your spice grinder, or old coffee grinder (a $15 purchase that everyone should own), and in batches, grind the dried porcinis till dust. Pour into a small bowl. Combine with Salt, Pepper and Garlic. #4 Heat you grill or your favorite cast iron pan and sear your meat on both sides till medium rare, or 130deg F internal temperature.  If you are using a pan…use a minimal amount of oil to prevent sticking. #5 Now, the most important step is REST. You must let your steak rest…and I know it’s hard…that grilled goodness is so hard to resist that you want to rip into it like a monkey on a cupcake, but control yourself. Your an adult…you can wait five minutes….And if you do, you will thank me.  By allowing the steak to rest, and by not overcooking it, you’re going to have a juicy tender steak that is crusty and caramelized on the outside but tender and pink on inside. By allowing it to rest the juices won’t pour out when you slice into it resulting in a dry steak. #6 The Porcini is going to impart an earthy, meaty goodness to the steak that pairs itself well with a strong Red Wine.  You can also dress up your steak with Caramelized Onions, Roasted Tomatoes or some good Blue Cheese, I am partial to Gorgonzola…but any way you present it, your steak will be the hit of the party and everyone will want the recipe for your magic mushroom powder!!

More information source:www.keyingredient.com

Chicken Fried Steak With Spiced Milk Gravy

BestRecipesTry.Com best food recipes for you.

Ingredients

Eight 4-ounce ¼-inch-thick eye of round steaks, needled or pounded and tenderized
1 cup buttermilk
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup low-sodium chicken broth
1 cup whole milk
1 tablespoon Worcestershire sauce
2 teaspoons smashed brined peppercorns
1 teaspoon brining liquid from the peppercorns
2 dashes hot sauce
Kosher salt
cups all-purpose flour
1 tablespoon kosher salt
2 teaspoons freshly cracked black pepper
2 teaspoons garlic powder
1 teaspoon baking soda
1 teaspoon cayenne pepper
1 teaspoon onion powder
Vegetable oil, for frying

Directions

Directions
For the marinade: Soak the tenderized steaks in the buttermilk for 1 hour or up to overnight. This will help tenderize the meat.
For the spiced milk gravy: Like any good gravy, we are starting out with a simple roux of equal parts butter and flour. Melt the butter in a medium saucepot over medium heat, then whisk in the flour. Cook the flour and butter until it’s a light blond color (just enough to cook the raw taste out), about 2 minutes, and then whisk in the broth and milk. Bring the gravy to a simmer and cook until thickened, 2 to 3 minutes. Add in the Worcestershire sauce, peppercorns, brine, hot sauce and salt to taste and bring back to a simmer. Check for seasoning and set aside until ready to use.
For the chicken-fried steaks: Preheat the oven to 250 degrees F. Add the flour, salt, black pepper, garlic powder, baking soda, cayenne and onion powder to a shallow baking dish. Remove the steaks from the buttermilk and place each steak in the flour mixture, coating all of the sides and shaking off the excess. Next, dip the steaks back into the buttermilk, coating them on all sides and allowing the excess to drip off. Return to the flour mixture once again, shaking off the excess. Reserve the flour mixture for dredging the steak a third time for an extra-crispy crust after resting.
Let the steaks sit on a wire rack in the fridge 30 minutes (this will help the coating to really adhere to the chicken-fried steak). Then re-dredge in the seasoned flour just before frying.
Heat 1-inch vegetable oil in large cast-iron skillet over medium-high heat to 350 degrees F. Working in batches of two at a time, place the steaks in the hot oil and fry until golden brown, using tongs to turn once, 2 to 3 minutes per side. Transfer to a wire rack set over a baking sheet and place in the oven to keep warm. Repeat the process with all the steaks.
Transfer the chicken-fried steaks to individual plates. Spoon the Spiced Milk Gravy over the steak and serve immediately.

More information source:www.keyingredient.com

Dirty Rice

BestRecipesTry.Com best food recipes for you.

Ingredients

2 Tbs Corn Oil for Sauteing
4 Ounces Smoked Duck Breast or Sausage
½ Cup Yellow Onions – Small Diced
½ Cup Celery – Small Diced
½ Cup Green Bell Pepper – Small Diced
1 Tbs Garlic – Minced
1 Bay Leaf
1 Tbs Cajun Seasoning
2 Tbs Sherry or White Wine
2 Tbs Cider Vinegar
½ Cup Ketchup
2 Tbs Dijon Mustard
1 Cup Chicken Stock
2 Tbs Butter
1 Cup Tomatoes – Medium Diced
1 Cup Frozen Peas
4 Cups Cooked Rice
½ Cup Green Onions – Sliced
Salt and Pepper – To Taste

Directions

1.
In a large sauté pan bring the corn oil just to the smoking point over medium-high heat 2.
Add the duck or sausage and allow to caramelize without turning for 2 minutes 3.
Add the onion, celery and green pepper and cook for 2 more minutes 4.
Season with salt and pepper 5.
Add the garlic, bay leaf and Cajun seasoning and cook until you can smell the garlic 6.
Deglaze the pan with the sherry and cider vinegar making sure to scrape the bottom to get up any bits 7.
Add the ketchup and Dijon mustard and cook for 1 minute 8.
Add the chicken stock and butter and bring to a simmer 9.
Add the tomatoes, peas and cooked rice and bring to a simmer and allow to cook until thickened 10. Garnish with the green onions and season with salt and pepper

More information source:www.keyingredient.com

Bacon Onion Foil Packet Potatoes

BestRecipesTry.Com best food recipes for you.

Ingredients

2 to 3 sheets of heavy-duty foil
1 packet onion soup powder
10-12 baby red potatoes, thinly sliced
12 slices of cooked and crumbled bacon
1 small onion thinly sliced and diced
1 cup cheese (optional)
Salt and pepper to taste
3 tablespoons butter
Sour cream for serving (optional)

Directions

Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes, bacon, 1 packet onion soup powder and mix. Add salt and pepper to taste. Add 1 tablespoon of butter to each serving. Wrap securely.
Grill for 20 to 30 minutes. Or you can bake it in the oven, at 350° for about 35 minutes or till done. Let stand 10 minutes before serving. Serve in foil, topped with sour cream if desired

More information source:www.keyingredient.com

Chicken Marsala

BestRecipesTry.Com best food recipes for you.

Ingredients

cups reduced-sodium chicken broth (14 fl oz)
2 tablespoons finely chopped shallot
5 tablespoons unsalted butter
10 oz mushrooms, trimmed and thinly sliced
teaspoons finely chopped fresh sage
¼ teaspoon salt
teaspoon black pepper
1 cup all-purpose flour
4 skinless boneless chicken breast halves (2 lb total)
2 tablespoons extra-virgin olive oil
½ cup plus 2 tablespoons dry Marsala wine
cup heavy cream
1 teaspoon fresh lemon juice

Directions

Put oven rack in middle position and preheat oven to 200°F.
Bring broth to a boil in a 2-quart saucepan over high heat, then boil, uncovered, until reduced to about 3/4 cup, about 20 minutes.
Cook shallot in 3 tablespoons butter in an 8- to 10-inch heavy skillet over moderate heat, stirring, until shallot begins to turn golden, about 1 minute. Add mushrooms, 1 teaspoon sage, salt, and pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms begin to brown, 6 to 8 minutes. Remove from heat.
Put flour in a wide shallow bowl. Gently pound chicken to 1/4 inch thick between 2 sheets of plastic wrap using the flat side of a meat pounder or a rolling pin.
Pat chicken dry and season with salt and pepper, then dredge in flour, 1 piece at a time, shaking off excess. Transfer to sheets of wax paper, arranging chicken in 1 layer.
Heat 1 tablespoon each of oil and butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté half of chicken, turning over once, until golden and just cooked through, about 4 minutes total. Transfer cooked chicken to a large heatproof platter, arranging in 1 layer, then put platter in oven to keep warm. Wipe out skillet with paper towels and cook remaining chicken in same manner, then transfer to oven, arranging in 1 layer.
Add 1/2 cup wine to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds. Add reduced broth, cream, and mushrooms, then simmer, stirring occasionally, until sauce is slightly thickened, 6 to 8 minutes. Add lemon juice and remaining 2 tablespoons wine and 1/2 teaspoon sage.
Serve chicken with sauce.

More information source:www.keyingredient.com