contest VOTE! - Steak - January 2010 Throwdown
- Thread starter The Hot Pepper
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I notice that Asparagus is featuring a lot, must just go well with steak!
thehotpepper.com said:Seriously good looking! And branding foo! Win!
Do you have a closer pic? You probably already ate it!
yes I already ate all of it
& no closer up pics, sorry.
CH, IMO that is going to be one tough steak to follow. The WOW factor has been set very, very high.
thehotpepper.com said:
Top Sirloin Fillet.
Cool Branding Chile.
Nate, I can't wait to see what you whip up.
Ok here I am. I am a little disappointed with the camera man on this one. He keeps showing up drunk. We'll call this Jay T's Holiday Steak. The holidays for me usually involve indulgence. That's what this steak is. A large bone-in ribeye with crab cheasapeake on top and jerk shrimp and sauteed onions, peppers, and mushrooms, aside. It is a MEAL! The steak is rubbed with a coarse mix of pepper, salt, garlic, onion, and paprika.
Spicy Sirloin Fillet w/ Tarragon Mustard Sauce
w/ Sweet Potato Fries & Greek Vinegarette GRilled Asparagus.
MUstard Sauce -
3 tablespoons Dijon mustard
3 tablespoons white vinegar
1 1/2 tablespoons olive oil
1 tablespoon dried tarragon
1/4 teaspoon black pepper
1 tablespoon pineapple juice
FRies -
1/2 tablespoon olive oil
1 tablespoon brown sugar
1/teaspoon cinnamon
little homegrown fresh basil
1 teaspoon Sea Salt
ASparagus -
2 tablespoons Greek vinegar dressing
1 1/2 tablespoon honey
1 tablespoon minced garlic
S & P To taste
STeak -
Was Rubbed with sundried Fatalii, white bullet hab,Angkor Sunrise,and couple Fresh O. Habs and a fresh white bullet.
and fresh minced garlic and alittle fresh cracked Sea salt and pepper.
I decided to make the sauce first and keep it warm in ms noshows liittle mini crockpot.
Then..
Then..
w/ Sweet Potato Fries & Greek Vinegarette GRilled Asparagus.
MUstard Sauce -
3 tablespoons Dijon mustard
3 tablespoons white vinegar
1 1/2 tablespoons olive oil
1 tablespoon dried tarragon
1/4 teaspoon black pepper
1 tablespoon pineapple juice
FRies -
1/2 tablespoon olive oil
1 tablespoon brown sugar
1/teaspoon cinnamon
little homegrown fresh basil
1 teaspoon Sea Salt
ASparagus -
2 tablespoons Greek vinegar dressing
1 1/2 tablespoon honey
1 tablespoon minced garlic
S & P To taste
STeak -
Was Rubbed with sundried Fatalii, white bullet hab,Angkor Sunrise,and couple Fresh O. Habs and a fresh white bullet.
and fresh minced garlic and alittle fresh cracked Sea salt and pepper.
I decided to make the sauce first and keep it warm in ms noshows liittle mini crockpot.
Then..
Then..
Uh oh....... I smell a winner coming.
VEry Happy Right now!
Whoa Nate serves up Nuclear Death Steak!
JT - meal looks great! love the shrimp. whats cheasapeake ?
nate -
I'd never thought it'd turn nuclear green from that recipe.
nate -
I'd never thought it'd turn nuclear green from that recipe.
OK, everyone! This is Retta - Paul is exhausted from the drama of the throwdown, sooooooo, I'll try to carry on!!!! I acted as sous chef to his "artiste" and we managed to get thru it all alive and unscathed! As you saw in his earlier teaser, we went with what appeared to be nice filets.... however, when Paul opened the package, he realizied the butcher got carried away and butterflied them. Needless to say, he responded gently and politely - as shown below.
After a moment of quiet contemplation, he marinaded with olive oil, garlic, cracked black pepper, tarragon, bhut/fatalli flakes, crushed cayenne, kosher salt, and a wee bit of beer.
Then stuffed his with wonderful bleu cheese and mine with herbed swiss
And in true Navy fashion, found a way to adapt and overcome and sealed the butterfly cut and secured all with thick sliced BACON!
and our adventure continues.........
After a moment of quiet contemplation, he marinaded with olive oil, garlic, cracked black pepper, tarragon, bhut/fatalli flakes, crushed cayenne, kosher salt, and a wee bit of beer.
Then stuffed his with wonderful bleu cheese and mine with herbed swiss
And in true Navy fashion, found a way to adapt and overcome and sealed the butterfly cut and secured all with thick sliced BACON!
and our adventure continues.........
a little pan searing to seal all the flavor.....
and our smiling Paul here making a wonderful reduction... based on beef broth, pan drippings, a bit more of the bhut/fatalli powder, a nice merlot and fresh snipped rosemary.
and! the finished product.. smells fantastic.. asparagus tossed in olive oil and herbs, new potatoes the same, and portobello mushrooms sauted in the merlot and beef broth....chopped habanero on HIS, bleu cheese melted on top with the reduction drizzled over all
fork tender.. melts in your mouth...
and we shall call this one.. Circle-H-Bistro Filet
and our smiling Paul here making a wonderful reduction... based on beef broth, pan drippings, a bit more of the bhut/fatalli powder, a nice merlot and fresh snipped rosemary.
and! the finished product.. smells fantastic.. asparagus tossed in olive oil and herbs, new potatoes the same, and portobello mushrooms sauted in the merlot and beef broth....chopped habanero on HIS, bleu cheese melted on top with the reduction drizzled over all
fork tender.. melts in your mouth...
and we shall call this one.. Circle-H-Bistro Filet
Seriously mouth watering Paul!The Sauce isnt green like that in person and the meat looks rarer in person (bad lighting)
Paul that looks killer.
Paul that looks killer.
Paul, no heat on the steak? Chopped habs on the mushrooms? You almost had a win... but where da heat???!!!!!
Novacastrian said:Yeah Paul where da heat mang? I see your paltry 2 habs and raise you four Bih's!
He had plenty of heat! Retta was right there!
Holy mother of beefdom! The PaulKy Posse turns a potential FAIL into a magnificent WIN!!!
Noshow...add yourself to the hot, blue, and righteous clubhouse my brother!
I am not worthy....but wait!
Where is THP's entry? You bastard! I know you have something!
I'm all Drunken Chef on this one and cooking now! I'm calling my brujo on this one for consultation.
Piccy's manana......too drunk to post.
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