Hanger Steak with Onions, Mushrooms and Sweet Potato Fries

There's just something about the combination of steak, onions and mushrooms that soothes the soul!

Recipe for two:
1 hanger steak for two
1 sweet potato, peeled and sliced into large fries
3 potatoes, peeled and sliced into large fries
1 large red onion, peeled and halved, then sliced very finely
2 large portobello mushrooms, wiped clean and stalk and black lungs removed and sliced thick
olive oil
2 T butter
Salt and pepper

Tip: Wolfgang Puck says the thiner you slice the onions the sweeter they will be!  It works, trust me...

First get the steak to room temperature for about 30 minutes, then season with salt and pepper.

Turn the oven on set at 350*  Toss the potatoes and sweet potatoes with some oil and salt and pepper.  Place a piece of parchment paper on a sheet pan or roasting pan, then place sweet potatoes on the paper so they don't touch.  Now bang e'm in the oven until done about 45 minutes.

While that's happening, put a good amount of oil and the butter in a large heavy saute pan, over medium high heat.  When it's good and hot add the onions and cook them until they just start to brown, then turn the heat down to low and cook for about 10 minutes.

Now start cooking the meat, on a grill or in a heavy skillet on top of the stove over medium high heat.  Brown on both sides and then let it finish in the oven.  When it's done to your liking remember pull it out     of the oven and let it rest covered with foil for a few minutes before slicing so it stays moist.

Turn the heat back up on the onions and throw in the mushrooms and toss, keep them moving over high heat, they will cook fast!

When everything is done, slice the meat and plate everything onto warm plates.  If you want to get fancy you can crumble some blue cheese over the meat...

Bon Appetit!  Chef Hobbes

Spanish Chorizo Breakfast!

I was just pinning a little Mediterranean influence for Sunday breakfast!

Recipe for two:
1 red onion, peeled and sliced
10 brown crimini mushrooms, wiped clean and sliced
1 big handful baby spinach
1 or 2 links chorizo, skin removed and crumbled
Handful of cherry tomatoes, cut in half
1 t paprika
1 pinch chili flakes
1 pinch both salt and pepper
1 T olive oil
1 T butter

Get a saute pan nice and hot over medium high heat, with the oil and butter.  When the oils hot and the butter foaming add the mushrooms and brown them!

Tip:  Don't wash mushrooms!  Wipe them clean with a cloth.

When the shrooms are good and brown, transfer them to a bowl.  Now add a little more oil and butter to the pan if necessary and cook the onions.  When the onions are almost done, add the chorizo and the salt, pepper, paprika and chili flakes.

When everything looks like its done, add the mushrooms and tomatoes, cook some more, then melt in the spinach at the last moment!

Serve with a glass of Champagne!

Bon Appetit!  Chef Hobbes

Great Mushroom Pasta....

This pasta is the best!  It don't get any better than this. . .

Recipe for four:
1 packet good quality dried pasta
3 slices of pancetta, chopped up
1 c onion, chopped
3 shallots, chopped
1 big handful of baby spinach
4 cloves garlic, finely chopped
1 package fresh crimini mushrooms, sliced
1 package shitaki mushrooms, sliced
2 three finger pinches salt and pepper
1 pinch chili flakes
1 pinch cayenne
1/2 c Stilton cheese, crumbled
1/2 c cream
3 T butter
3 T olive oil

Fill a large pot with salted water and bring to a boil.  Cook your pasta.  While that's happening, heat up a large skillet over medium high heat, add the butter and oil, when the pan's hot add the pancetta and cook until crispy.  When done, remove the pancetta and set aside, now do the same with the mushrooms and set aside.  Using the same oil add the shallots, garlic and onions and caramelize.  At this time, season with salt and pepper and add cayenne and chili flakes.  Just before serving add the spinach and melt.

When finished put the heat on low, and add the cheese, cream, pancetta and mushrooms to the onions and stir.

Drain the pasta, and drizzle with olive oil, stirring with tongs as you do.  Plate the pasta onto warm plates, then add the mushroom mixture on top.    Grate a little parmesan cheese on top...

Bon Appetit!  Chef Hobbes

Sherried Mushrooms With Spinach and a Baked Egg...

What a fantastic Sunday morning breakfast!

Recipe for 1:
1 shallot or 1/4 red onion finely chopped
6 brown mushrooms sliced
handful spinach chopped
1/4 cup sherry
1/4 cup heavy cream
1 egg
pinch of nutmeg
1/2 tablespoon butter
1 teaspoon parmesan cheese

Over medium high heat melt butter in a saute pan. When butter is hot add mushrooms and brown. Then add shallot or onion and soften.  Pour in the sherry and reduce until all of the liquid has gone.   Add cream and spinach. Reduce cream a bit and wilt the spinach.

Transfer mixture to a ramekin and crack open an egg, and put it on top. Now sprinkle with a little parmesan cheese, and bake in a hot oven set at 350* for 15-20 minutes. When the egg is cooked add a pinch of nutmeg and serve.

Bon Appetit!