It’s Finally Friday! Sometimes there’s nothing better than a great steak for dinner. I’m sharing one of our favorite menus today. I hope you’ll enjoy it. Try a BIG Napa Valley Cabernet Sauvignon to compliment the main course. Start the evening off with guacamole stuffed endive spears and delicious blood orange margaritas. It’s the weekend, enjoy!
Blood Orange Margarita’s (recipe courtesy of margaritarecipes.org – photo by Zesmerelda)
Ingredients:
1 quart fresh blood orange juice or fresh orange juice
1 1/2 cup fresh lime juice
1 1/2 cup Cointreau or other orange liqueur
3 1/2 cups silver tequila
Coarse salt
1 blood orange wedge or orange wedge PLUS”PLUS” means this ingredient in addition to the one on the next line, often with divided uses
12 thin blood orange slices or orange slices
Ice
12 small sage sprigs or leaves
Method – The Procedure
In a large pitcher, mix the juices, Cointreau and tequila. Refrigerate until chilled, at least 30 minutes.
Spread a small mound of salt on a small plate. Moisten the outer rim of martini glasses with the orange wedge, then dip the rims into the salt to lightly coat.
Add ice to the pitcher and stir well, then strain into prepared glasses. Garnish each drink with a blood orange slice and sage sprig.
Serve immediately; repeat as desired.
Endive Spears with Guacamole and Sweet Red Pepper
Serves 4 – 6
2 Endive heads
2 avocados, soft but not mushy
1 fresh garlic clove, minced
1/4 cup chopped fresh cilantro
juice of 1 lime
sea salt and pepper to taste
1 red bell pepper, cleaned, seeded and finely chopped
Separate the spears from the endive head. In a shallow bowl, place the meat from the avocado. Mash the avocado with a large fork, blending in the remaining ingredients, except the red pepper. Stuff each endive spear with guacamole and sprinkle with red pepper. Cool, crisp and yummy!
Wedge Salad
Serves 4
This is one of our all time favorites. I have been lucky enough to get my hands on the Morton’s Steakhouse recipe for their famous blue cheese dressing. I always use Maytag Blue cheese when making this dressing. It perfects the salad. Note: To be sure you are getting a good head of iceberg lettuce, make sure it is not hard. You can take the head of lettuce between your hands and if it gives a bit as you push into it, it’s probably going to be delicious. This is the perfect season for lettuce of all kinds and I always prefer organic.
One head iceberg lettuce, washed, dried, core removed and cut into quarters
2 heirloom tomatoes, peeled, seeded and coarsely chopped
4 strips of bacon, cooked till crisp and crumbled (optional)
1/2 red onion, finely chopped (optional)
Place one quarter of the head of lettuce on each salad plate. I like to chill the plates prior to arranging the salad. Top with blue dressing, recipe below, and chopped tomato. Sprinkle with bacon, red onion and cracked black pepper if desired.
Morton’s Steakhouse Blue Cheese Dressing
1 cup real mayonnaise
1/2 cup plus 1 tablespoon sour cream
2 tablespoons buttermilk
1/2 teaspoon Durkee Famous Sauce
1/4 teaspoon seasoned salt (I use Sangre de Cristo spice company Cajun seasoning in place of this)
Salt and freshly ground pepper
1/4 cup blue cheese, crumbled Maytag blue cheese
In a large mixing bowl, whisk together the mayonnaise and sour cream. Add the buttermilk, Durkee sauce, and seasoned salt. Whisk until well mixed and season with salt and pepper to taste.
Maker’s Mark Steak au Poivre
4 Ribeye Steaks, New York Strip or filet if you prefer
1/2 cup coarsely ground peppercorns ( use a combination of pink, white, green and black)
1 teaspoon Celtic Salt
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1/2 cup Maker’s Mark whiskey or your brand of choice
1/2 cup chopped flat leaf parsley for garnish
Combine the ground peppercorns with salt. Sprinkle on each side of the steaks, pressing them into the meat. Heat the olive oil in a heavy skillet with one tablespoon of butter. Reserve the remaining tablespoon for the sauce. Cook on high flame for four minutes on each side (you can also grill these outdoors, you’ll want the heat on your grill up to 450 degrees). This will give you a perfect medium rare – medium steak. Cook longer if you desire more doneness.
Remove the steaks from the skillet and carefully add the Maker’s Mark and the remaining tablespoon of butter. When the butter has melted, return the steaks to the skillet. Serve with Pomme Frites, see recipe below. Spoon sauce over the steaks once they are plated and garnish with chopped parsley.
Pomme Frites
2 Idaho potatoes, washed and dried
3 cups of good quality vegetable oil
Cajun Seasoning
Cut the potatoes in half lengthwise, then in 1/4 inch slices. Take those slices, placing them flat on a cutting board and cut in 1/4″ wide strips. Heat the oil in a deep pan until sizzling. Place the potatoes into the hot oil in batches. When they are golden, place them on a cookie sheet lined with paper toweling to drain well. Sprinkle with Cajun seasoning and serve.
Grilled Pineapple
The perfect dessert for this meal. It’s simple and always delicious!
1 pineapple, fresh, sliced in 1/2 inch slices (I buy the pineapple already cleaned and ready to slice)
1 jar Nutella
1 package mascarpone cheese
1/2 cup chopped hazelnuts
Fresh chocolate or plain mint ( I always have this growing in my herb pots)
Place the pineapple slices on a hot grill or stovetop griddle. Cook for about 2 minutes on each side. Mix the Nutella and mascarpone cheese in a small bowl. Spread a generous amount on each pineapple and sprinkle with hazelnuts. Garnish with fresh chocolate or plain mint leaves.
2 Responses
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Anne Dyer Says:
What time is Friday Night dinner? Looks and sounds amazing!! thanks for sharing!!
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Melissa Says:
It was delicious…..thanks Anne!
