Simmer Down

to 350o.
    Once you have your vegetable selection prepared and cut into uniform sizes, simply toss them in a bowl and mix with generous amounts olive oil, salt, pepper, and herbs if you are using them. If using fresh herbs, you can simply add the whole stems without removing the leaves. Spread your vegetables out on a baking sheet and cook them in the oven for about 12 to 15 minutes until just tender but not mushy.

    4 steaks, any good cut, for example, tenderloin, sirloin, or rib eye
    Salt, pepper, and sugar to season

    Whenever Josh is cooking a simple meat dish, he begins by generously coating each meat portion with a good dusting of salt, pepper, and sugar. This dusting gives a delicious crust. About twenty minutes before serving dinner, grill the steaks. If it is not grilling season where you are, or if you do not have a stove-top grill, you may certainly sear the steaks in a skillet set over medium-high heat. After cooking, set the steaks aside while you make the sauce.

    1 cup Madeira wine
    2 tbsp. ground tricolored peppercorns
    1 beef bouillon cube
    2 cups water
    1 bay leaf
    1 tbsp. cornstarch

    Pour the Madeira and the peppercorns into a skillet and set the pan over medium heat. If you’ve cooked your steaks in a skillet, you can use that pan for the sauce. Bring to a simmer and reduce the wine down to a syrup. Add your beef base or bouillon cube, water, and the bay leaf and bring this back up to a simmer. In a separate bowl, mix the cornstarch with a little bit of water, so that you have a thick liquid, and then add this to the sauce. Remove from heat and pour over steaks. Serve with the Stilton Potato Cake and Roasted Baby Vegetables.

    Eggroll Cups

    1 tbsp. sugar
    3 tbsp. Chinese five-spice powder
    Canola oil
    4 eggroll skins

    Mix the sugar and the five-spice powder together. In a deep skillet or pan, heat around four inches of canola oil over medium-high heat. Measure the temperature of the oil with a cooking thermometer. When the oil reaches 350o, lay an eggroll skin in the oil and press down with the bottom of a ladle, forming a cup shape. Hold in the oil for 2 to 3 minutes until nicely browned. Gently remove and dust with the sugar and five-spice powder mixture. Set aside. Repeat with the other three egg roll skins.

    Chocolate Rum Sauce

    ¼cup dark rum
    ½ cup heavy cream
    ¼ cup brown sugar
    2 tbsp. butter
    1 cup bittersweet chocolate

    Add the rum to a saucepan and reduce to about half, over medium-high heat. Add the rest of the ingredients, stirring constantly with a wooden spoon, until well combined. Set aside.

    Banana Chantilly

    1 pint heavy cream
    1 tsp. banana extract
    2 tbsp. powdered sugar

    Put all ingredients in a large bowl and, using a hand blender, mix at high speed until you have a fluffy, whipped cream. Set aside while you cook the bananas.

    Sautéed Bananas

    1 tbsp. butter
    2 bananas, sliced
    1 tbsp. sugar

    Heat the butter in a sauté pan over medium-high heat. Add the banana slices and toss in approximately 1 tablespoon of sugar or enough to coat the bananas well. Sauté for 2 to 3 minutes and remove from heat.

    Plating the Banana Three Way : Banana or vanilla ice cream. For each serving, put 1 tablespoon of the Banana Chantilly in the center of a plate and place an eggroll cup on top. Fill with ice cream and pour one-fourth of the sautéed bananas on top and then a good dollop of the chantilly. Drizzle with the rum sauce, pouring a bit around the plate as well.