Monday, February 12, 2018

Garlic Butter – Steak’s Not So Secret Crush

Garlic Butter Recipe

Source: Steak University - Chicago Steak Company

Finishing a steak with a dollop of butter has been a traditional favorite technique of professional and home chefs alike. While traditional is fine and dandy, we think it’s time to shake things up just a bit. Infused, or flavored, butters will add the benefits of fattiness but will also impart their own seasoning, turning that traditional steak dinner into something extraordinary. While the options for additions to butter are endless, our favorite remains the go-to classic garlic. The slightly acidic and mildly spicy tang of garlic adds just the right contrast to the richness of buttery beef.

First Comes the Preparation

Before we get to mixing up our garlic butter preparation like the mad kitchen scientists we are, we first need to talk ingredient prep. Your butter will need to be soft to allow for ease of mixing. While there are a variety of ways to do this, nothing beats a little time and your kitchen counter for bringing butter to room temperature, malleable goodness. Heating butter in any other way risks melting portions, which will make your job harder when it comes to mixing things up.

Next, we’ll need to roast some garlic. Wait, you thought we were going to suggest some jar variety, pre-packaged roasted garlic concoction? Well we guess you could go that route, but why would you? Homemade roasted garlic is easy, inexpensive and much more fresh and flavorful than the bottled stuff that has been on store shelves for who knows how long. Roasted garlic also makes a perfect accompaniment on its own to your favorite cut of steak, or a variety of other dishes.

Instructions for Roasting Garlic

Take one whole garlic bunch, or head, intact, no removing the cloves. Next, slice the top off the whole shebang so that you have the cloves exposed. Repeat as necessary for desired number of heads of roasted garlic. We highly suggest roasting a few of these at once, because, trust us, they’re tasty. Place all the heads on a piece of foil large enough to wrap the ends up into a pouch.
Next, drizzle a small amount of olive oil over the top of each head. Wrap the ends of the aluminum up lightly to form a shiny basket of garlicky goodness and then throw the whole thing in the oven at 400 degrees for 30-35 minutes. You’ll know your roasted nuggets are done when they are lightly brown and soft to the touch.

Our Standby Favorite Garlic Butter Recipe

Now that we’ve gotten the prep out of the way, let’s talk garlic butter recipes.

What you’ll need:

  • One stick of butter, softened to room temperature or just slightly below
  • One medium sized head of roasted garlic (preparation instructions above)
  • Coarse ground salt to taste
  • Fresh herbs of your choice (we prefer chives, but bay, basil or even mint will work in a pinch)

The process:

Assembling the ingredients is easy for this recipe. Even Eugene in accounting could do this and we’re pretty sure his definition of cooking is taking the leftovers out of the take-out box for reheating in a microwave.
Simply combine your butter, salt, roasted garlic and herbs in a small bowl and whisk. A hand blender lends itself particularly well to this procedure, but if you don’t have one handy, no worries. A little good old fashioned manual labor will work just fine. They key is even distribution of ingredients. Once everything is combined, refrigerate to a firm consistency and store cooled for up to six months. Trust us though, it won’t last nearly that long.
There’s really no way to go wrong when it comes to mixing up a great garlic butter topping, marinade or schmear…but we think our recipe is pretty darn awesome. Using the roasted garlic adds a sweetness to the normally acidic and slightly astringent qualities of raw garlic. Sun dried tomatoes, a mix of fresh herbs, or even lemon zest create the same contrast in flavor profiles with the creamy profile of whipped butter. Feel free to experiment, or message us with your favorite recipes.

Saturday, May 7, 2016

Bakes Clams Recipe

2 doz. clams 
4 tbsp. olive oil 
2 cloves garlic, minced 
1 med. onion, chopped 
1 tbsp. bread crumbs 
1 tsp. parsley or chives 
1/4 tsp. oregano 
Salt & pepper 
Grated Parmesan cheese
Lemon juice 
Scrub clams with stiff brush under cold water until all grit is removed.  Saute onion and garlic until golden.  Remove clams from shell (steam open). 
 Chop up clams very fine, mix with bread crumbs, parsley, salt, pepper and oregano.  Fill shells.  Sprinkle with cheese and lemon juice. 
 Dot with butter and place under hot broiler about 5 minutes.  

Saturday, April 16, 2016

No-bake Lemon Cheesecake

No Bake Lemon Cheesecake Recipe

1/2 cups graham cracker crumbs
1/2 cup butter, melted
1 (6 ounce) box lemon Jell-O
1 cup boiling water 8 ounces cream cheese
1 cup granulated sugar
1 teaspoon vanilla extract
3 tablespoons lemon juice
1 (12 ounce) can evaporated milk
1 (16 ounce) can cherry pie filling

In a small bowl, mix the melted butter into the graham cracker crumbs.

Press 2 cups of the crumb mixture into the bottom of a 9 x 13-inch pan. Save remaining crumbs for topping.Dissolve the lemon Jell-O in boiling water and set aside to cool.

In a medium bowl, beat the cream cheese, sugar and vanilla extract together. Stir in the dissolved Jell-O and lemon juice.In a separate bowl, whip the evaporated milk. Fold into the cream cheese mixture, then pour it all into the graham cracker covered pan.

Chill for 4 hours.Top with the cherry pie filling. Sprinkle the remaining crumbs over the top. Keep leftovers refrigerated.

Looking for guilt-free desserts?  Look no more!

Thursday, April 14, 2016

7 Gables Inn Creamy Banana Tiramisu

Source: 7 Gables Inn - Fairbanks, Alaska

1 1/2 cups milk
2 tablespoons instant coffee crystals
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 small box instant vanilla pudding and pie filling
2 cups frozen nondairy whipped topping, thawed
3 medium, ripe bananas
12 ladyfingers
Additional whipped topping for garnish
1/4 cup semisweet mini chocolate chips, for garnish

Stir together milk and coffee crystals until coffee is almost dissolved.

With hand mixer, beat together cream cheese and sugar in large bowl until smooth and blended. Add pudding mix; gradually beat in coffee mixture until smooth and blended. Gently stir in whipped topping.

To assemble, place one ladyfinger in each 4-ounce custard cup. Top with pudding mixture. Just before serving, place 4 or 5 banana slices atop pudding mixture. Top with whipped cream and garnish with a sprinkling of mini chocolate chips.

For more restaurant recipes, visit Great Restaurant Recipes Blog.

Sunday, April 10, 2016

Cherry Pork Chops Crock Pot Recipe

Cherry Pork Chops Crock Pot Recipe

6 pork chops, cut 3/4 inch thick
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup cherry pie filling
2 teaspoons lemon juice
1 teaspoon chicken bouillon
1/8 teaspoon ground mace

Trim excess fat from pork chops. Brown pork chops in hot skillet with butter. Sprinkle each chop with salt and pepper.

Combine cherry pie filling, lemon juice, chicken bouillon and ground mace in crockpot. Stir well. Place chops in crockpot. Cover. Cook on LOW for 5 hours.

Place chops on platter. Pour cherry sauce over the pork chops.

Enjoy more crock pot recipes.

Wednesday, April 6, 2016

Orange Glazed Chicken With Biscuits

  • 2 cups prepared biscuit mix
  • 2/3 cup orange marmalade
  • 1/2 cup shortening
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (3 to 3 1/2 pound) fryer, cut into serving pieces
  • 2 teaspoons grated orange rind
  • 2/3 cup orange juice
  • 1/2 cup sifted flour

Combine flour, salt and pepper; coat chicken with flour mixture. Brown in hot shortening in heavy skillet. Cover; cook over low heat for 30 minutes or until tender. Place chicken in greased 11 3/4 x 7 1/2-inch baking dish; spread orange marmalade over chicken, reserving 2 tablespoons for biscuits.

Combine biscuit mix, orange rind and orange juice. Roll out; cut into 1 1/2-inch rounds. Place around edge of baking dish. Make a depression in top of each biscuit; fill with 1/2 teaspoon marmalade. Bake at 425 degrees F for 15 minutes or until biscuits are browned.

Yield: 6 servings

Monday, April 4, 2016

Cheesecake Factory Santa Fe Chicken Salad

6 chicken breasts halves
3 cups diced seeded tomatoes
1/2 cup teriyaki marinade
16 cups romaine and leaf lettuce
1 cup cilantro
2 (15 ounce) cans black beans, rinsed
2 cans whole kernel corn, drained
3 cups grated jack cheese
3 cups toasted corn tortilla strips

Marinate chicken 1 hour in teriyaki marinade. Broil and baste chicken approximately 15 minutes; cool, then cut into bite size pieces or shred. Tear greens; add cilantro and 1 cup each of beans and corn. Dress with Lime Dressing (see below).

Fill 12 plates with greens, top each with chicken, 1/4 cup cheese, tomatoes, 1/2 cup Bean Relish (see below) and 2 tablespoons corn. Drizzle with Peanut Dressing (see below).

Lime Dressing
1/2 teaspoon lime zest
2 tablespoons lime juice
1 tablespoon snipped cilantro
1/4 teaspoon salt
1 clove garlic, crushed
1/2 cup olive oil

Process until thick.

Black Bean Relish
1/2 cup each chopped red pepper, green pepper and red onion
3 tablespoons white wine vinegar
1 1/4 teaspoons oil
1/4 teaspoon salt

Peanut Butter Dressing
2 cloves garlic, crushed
1 tablespoon brown sugar
2 tablespoons soy sauce
2 teaspoons hot chili oil
1 1/2 tablespoons red wine vinegar
3 tablespoons chunky peanut butter
3 tablespoons sesame oil

Process until well blended.

At the Cheesecake Factory they also put some guacamole on the salad and some salsa. This recipe is for 12, so you will have to re-figure for the amount of servings you need.

Serves 12.

bethyb1951 at Genie Southern Cooking