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.
I never considered myself a fan of gnocchi until I had some at Andrew Michael. (If you haven’t been there, go immediately – the last time I encountered two dudes from Christan Brothers, they were trying to start a fight outside an MUS football game, so this was a welcome upgrade. That place is the shiz.)
Anyway, I can always get behind anything with brown butter, so I have no doubt this dish is fantastic.
1/2 pound sweet potato
3 oz ricotta cheese, strained for 2 hours
1 oz Parmesan cheese
1/2 tbsp brown sugar
salt to taste
1 pinch of nutmeg
1 cup flour
2 oz butter
2 tbsp fresh sage, chopped
- Bake the potatoes with skin on at 350 degrees until tender (takes about an hour)
- Peel sweet potatoes and mash. Let cool.
- Bring a large pot of salted water to a boil. Add ricotta and Parmesan cheese and blend.
- Add brown sugar, salt, and nutmeg. Mix in flour 1/4 cup at a time until a soft dough forms.
- Turn dough out onto a floured work surface and roll into a 1 inch diameter rope.
- Cut into 1 1/2 inch pieces and roll over the tines of a fork to indent.
- Boil gnocchi until tender, about 5-6 minutes. Shock in a ice bath.
- To finish, brown butter in a saute pan. Add sage, salt and pepper, and gnocchi. Continue to heat until gnocchi is heated through.
Because sometimes you just need to gut out. Sweatpants are recommended.
1 package hot sausage
1 package mushrooms, chopped
1 red bell pepper, chopped
1 onion, chopped
1 tablespoon yellow mustard
1 tablespoon Worcestershire
1 teaspoon hot sauce
1 teaspoon Tony Chachere’s seasoning (or any kind you like)
1 package cream cheese
1 package Mexican shredded cheese blend (2 cups)
- Combine cream cheese and Mexican cheese in a bowl. Preheat oven to 350.
- Cook sausage until no longer pink; add vegetables and saute until cooked through.
- Drain any excess liquid and add mustard, Worcestershire, hot sauce and seasoning.
- Add meat mixture to cheese mixture and stir until thoroughly combined.
- Heat in oven until bubbly (about 15 minutes) and serve with fritos.