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

Dover Sole With Shredded Buttered Cabbage And Roasted Potatoes

A nice little seasonal fish dish, with a white wine, lemon, butter, caper sauce.

Recipe for two:
4 small dover sole fillets
2 shallots finely chopped
2 cups cabbage finely shredded
4 small potatoes peeled
4 T duck or goose fat
1 T capers
2 T butter
3 T olive oil
1 cup white wine
Juice of one lemon
Flour for fish

First thing to do here is to get your oven nice and hot, set at 350*  Peel the potatoes and cut in half, now boil them in salted water until they start to get soft in the middle when a knife is inserted.  Then drain and place them in a roasting pan with the duck or goose fat, and place in the oven.

Now get a saute pan nice and hot over medium heat with the olive oil and 1 tablespoon of butter.  When the butter has melted add shallots and shake the pan to coat the shallots.  When they start to change color and get soft, lower the heat to low and add the cabbage and stir or mix with the shallots, season with salt and pepper.

In another pan place the rest of the olive oil and heat the pan over medium high heat.  While the oil is getting hot, season the fish with salt and pepper and dust with flour.  Making sure the oil is really hot, add the fish while moving the pan back and fourth to avoid the fish from sticking.  When the fillets are brown, turn and cook a little more, then finish in the oven.

Now make the sauce.  Using the same pan you cooked the fish in, scrape out any bits and wipe out any oil.  Over high heat, add the wine and lemon juice, and reduce the volume of liquid until you have about 2 tablespoons.  Then add the capers and turn off the heat, now add the butter and shake the pan back and fourth until you have a nice shine on the sauce.

Using warm plates plate your potatoes on the side, and the cabbage in the middle, then place the fillets on top of the cabbage and then add the sauce.

Bon Appetit!

Shredded Brussel Sprout Saute, With Pear And Orange

Just a heads up, tomorrow's post will be a killer turkey soup recipe.  If you want to make turkey stock, just follow the same recipe that I used for chicken stock in an older post...

Recipe for two:
Juice and zest of one orange
1/2 cup white wine
1 small red onion chopped
1/2 cup sweet potato
1 small pear chopped
1 clove garlic finely chopped
12 or more brussel sprouts shredded thinly
1 Tbsp coconut oil

In a heavy saute pan, over medium high heat, melt the coconut oil.  When oil is hot add onions and sweet potato, stir to coat with oil, then add pears.  Cook until almost soft but don't brown.  Add the garlic and stir, then add the wine.  When almost all the liquid has evaporated add the juice.  When liquid has reduced add sprouts and lower the heat to low.  When cooked to your liking, serve and garnish with zest.

Bon Appetit!

Chicken Tenders with Rosemary Sweet Potatoes

Hobbes' Chicken McNuggets!  Moms and Dads, this dish is fast, easy, cheap and the kids will love the stuff!

First get your oven nice and hot, around 375* works well.  Slice some potatoes and place in a large stainless steel bowl.  Now peel a sweet potato and slice it up, cut it so it looks like large french fries.

Pour in some olive oil, salt and pepper, paprika, fresh rosemary and a few whole cloves of garlic (skins left on).  Mix the ingredients to coat the potatoes with oil and seasoning.  Place on a sheet pan or roasting pan.  Tip to help with the clean up; use parchment paper if you want...  Throw these in the oven until done, 30-45 minutes.

While those are cooking, season your organic chicken tenders with salt and pepper, then cover with a little bit of flour.  Place a pan over high heat with quite a bit of olive oil (not extra virgin).  When the oil is really hot place tenders in the pan.  If you're doing a lot, then cook a few at a time, if you crowd the pan the meat tends to want to steam and not brown.  With tongs turn when brown, if you want you can finish them in the oven.  Tip:  These will cook fast so make sure your spuds are almost done!

Bon Appetit!