Monday, May 13, 2013

Steak and Bluberries


 I learned an interesting way to cook steak the other day, so I invented a recipe to try it.

You will need:

2 rib-eye steaks
12 oz fresh (not frozen) blueberries
1/2 cup cranberry pomegranate juice (sugar free)
1 teaspoon of honey

To cook the steak - see the directions on the Modernist Cuisine blog.  I decided to use the blowtorch method, as it seemed a lot more fun.  I ordered the Blazer GT8000 Big Shot butane torch from Amazon.com.  To keep track of the steak temperature while cooking in the oven, I used the Oregon Scientific AW131.  Using the blow torch to sear the steak was indeed as fun as I thought.  If you try it, do make sure you do it in a well ventilated area.  My kitchen fan is a little weak, so I tripped the smoke alarm a few times - but no more than when I cook steak using any other method.

Here's what it looked like after finished cooking. Of course, you don't have to cook the steak this weay, but I have to say that the taste and texture of the steak was quite amazing using this technique as compared to other more conventional methods I've used before


While the steak is cooking in the oven, prepare the blueberry sauce.  In a small saucepan combine the blueberries with the cranberry pomegranate juice and honey.  Heat on medium until bubbling and then turn to low stirring occasionally until thickens a bit - about 30 min.  As it cools, it will thicken more.  Once the steaks are done, warm up the sauce a bit and then enjoy!



Saturday, May 4, 2013

Chocolate covered grilled chicken and roasted plums



Yay! I've got a day off, so I decided to cook.  Many years ago, I visited my brother while he was working at a fancy restaurant near Acadia National Park.  I didn't have the use of a car (not even sure I was licensed to drive a that time), so while my brother was working I had to fend for myself.  There were not many restaurants in the area he was living, but I did find a Mexican place near by.  Their menu was quite different than the stereotypical American Mexican restaurant serving tacos and burritos. I had "Chocolate Chicken" which was... strange tasting.  It was basically a roasted chicken breast covered in unsweetened coco powder.  Not so delicious.  However, the pairing of chicken and chocolate has intrigued me since then.  Here's my version, which I guarantee is exceptionally delicious.

You will need:
4 black plums
1 lime
olive oil
2 boneless skinless chicken breasts
4 oz dark chocolate (I used 70% dark)
Pinch of cayenne pepper
Bacon

First, cook your bacon however you like.  I use the oven: 20-25 min at 400F on a foil lined baking sheet.  Crumble a few pieces   Next slice the black plums in half and remove the pit.  Place cut side up on a foil lined baking sheet and sprinkle with the juice from 1/2 of the lime and some olive oil.  Place in the oven at 375F and roast for 15 min.  Flip the plums and roast for another 10 min.  They should look like this:


After the plums are done, prepare the chocolate.  Melt in the microwave in short 20-30s intervals.  When melted add a good pinch of cayenne pepper and the juice from the other half of the lime.  Then add spoonfulls of water while mixing until it has a smooth less viscous texture.  It should be the consistency of heavy cream.

After preparing the chocolate, grill your chicken breasts.  To plate, slice the roasted plums and place on top of the grilled chicken.  Then drizzle the chocolate over the chicken and plums finishing with some black pepper and the crumbled bacon.  Enjoy!