The Chef told me “this should have been the first recipe to go on the blog. It’s stupid good.” This got me to thinking about which recipe was actually
the first, and it should come as a surprise to no one
that it was Fat Girl Special Dip
from the resident FG herself. How classy!
I think we can all agree that we’ve dialed up the taste-level here in the last few months, and that is thanks in no small part to all of our wonderful contributors
. JR, the latest to finally give up the goods*, has got a recipe here that appears to be both simple and
sophisticated. In my experience brandy and whipping cream make everything crazy succulent (see Barrett’s Sauteed Shroom Sauce
for proof), so I have no doubt this is as fantastic as The Chef says.
Besides, a girl can’t live on hot sausage and cream cheese alone… Well I guess she could, but it would probably be a lonely, brief existence that ended in heart disease and/or mauling by house cats. And nobody wants that.
4 beef tenderloin steaks (about 2-3 inches thick)
4 tbsp butter
4 tbsp of dijon mustard
2 tsp of Worcestershire
1/2 cup brandy
1 cup whipping cream
salt and pepper
- Season steaks with salt and pepper.
- Melt butter in a cast iron skillet over medium high heat. Cook steaks 5 minutes per side for medium rare.
- Remove steaks to plate to rest.
- Add mustard and Worcestershire to skillet. (If you wanted to add ‘shrooms here, I’d support you in that effort.) Season with pepper and and stir to combine. Remove skillet from heat.
- Add brandy and ignite. When flame dies, return skillet to heat.
- Add cream and boil for 2 mintues until reduced to a thin sauce. Pour over steaks to serve.
Serve these up with some roasted garlic mashed potatoes and asparagus. Dinner is served.
*It should be noted that The Chef stole this recipe from JR’s cookbook under the guise of visiting sweet Holly Hays yesterday. Let it never be said that Barrett doesn’t have a diabolical side. Especially when recipe-warfare is involved.
Rolfes used to make this all the time in college, and it’s a hot, easy, always-devoured dip that doesn’t miss. I like to throw in a little cayenne pepper to keep things spicy, but it’s just as good old school.
2 cans of artichoke hearts
1 cup mayo
1 cup parmesan cheese
- Preheat oven to 350.
- Drain artichoke hearts. Coarsely chop.
- Mix all ingredients. Put in a baking dish and top with a little extra parm.
- Bake for 15-20 minutes or until golden brown.
Serve with frito scoops or assorted crackers, and get your hands out of the way. I’ve seen people become violent over this at many a Nashville Supper Club. And to that I say “Well done, ladies!” Miss Hutchison would be so proud, may she rest.
While these are not the height of sophistication nor do they require much culinary prowess, they do include 3 of my favorite things: bacon, mayo and tomatoes. Oh, and Emily’s favorite thing: Wheat Thins. (I didn’t understand how deep that love goes until I caught her eating Mama Dunny’s veggie beef soup with them. Cold, straight out of the container. Classy.)
I’d suggest making these 30 minutes before you plan to serve them at the most because the crackers can get soggy, but for 4 ingredients and a 5-minute prep time, you can’t beat ’em. The picture is of the same type of concoction on a crostini – apparently the Internets don’t know about the Wheat Thin shortcut, so we’re very cutting edge here at Triple N. (Though not cutting edge enough to have an original pic… Coming soon.)
1/4 cup mayo
4 strips of bacon, cooked and chopped
1 box Wheat Thins OR bread cut into 2-inch rounds, toasted
1 container grape tomatoes, halved
Cavender’s & chopped basil (optional)
- Mix mayo and bacon together. (Feel free to use Bacon Bits if you want to do a no-cook version. Grommet-style still tastes good.) Add Cavender’s and basil if you so desire.
- Top Wheat Thins or bread rounds with a teaspoon of the bacon mixture and one half of a grape tomato. Viola. Bites are served.
These are a fresh, yummy and easy treat for any night of the week. We grilled these in the fall, back when it was warm and balmy outside, which makes me a little sad-happy to think about. Sad for the current weather, but happy for the yum-yum of this recipe.
If you don’t have the cajones to brave the cold, you can cook these in a saute pan, but you’ll miss some of the flava. C’mon now, don’t be a wuss. Get out there and make me proud.
1 pound of flank steak, sliced as thinly as possible against the grain.
1 tablespoon of minced ginger
1 1/2 ounces of soy sauce
1 ounce of rice vinegar
1 ounce of sesame oil
handfuls of sliced green onions
3 garlic cloves, minced
- Marinate meat for 2 hours. Grill off meat ( about 20 seconds per side). (Side note: Grilling or baking “off” anything is a very chefy term that just means the aforementioned word. If you’re in the mood to feel extraordinarily culinary, try using it in a sentence some time.)
- Once cooked, stuff the lettuce with steak.
The Chef likes to top these with kimchi, pickled cucumbers, and hoison sauce and serve with coconut jasmine rice.
We used this buttah on our steaks during Snomaggedon 2K11, and it was certifiably nummy. I know some of you out there are skeered to go full fat, but sometimes it just has to be done. See below The Chef’s other variations if you want to get mixy. Some even have fruit in them, so that’s like healthy and stuff, right?
2 sticks of unsalted butter
handful of blue cheese crumbles
2 tablespoons of chopped fresh parsley
2 tablespoons of chopped sage
- Take butter out of fridge to soften. Once it becomes soft, add herbs and blue cheese.
- Mix very well. You can do this in a food processor or a mixer if you don’t have enough elbow grease (incidentally, that is a totally gross saying)
- Once mixed, reform it into the butter shape and wrap in plastic wrap. Place in fridge and chill until it is firm enough for slicing.
Add lime zest, lime juice, and chili powder – Great for grilled corn on the cob
Add fresh dill and lemon zest – Perfect for fish
Add grated Parmesan cheese, roasted garlic, and parsley – Awesome for garlic bread