They're actually Texas Gulf shrimp, and they're actually cooked thoroughly with the acid from the lime juice.

Tonight I prepared a pan-seared ribeye with roasted garlic mashed potatoes, green beans sautéed with bacon/garlic, and a mushroom Demi-Glas. This particular table wanted their steak cooked more than what I personally like. I like mine cooked medium-rare. But it is what it is, I guess.



A Demi-Glas is traditionally made by combining a brown stock, and an Espanole sauce (among a few other things), and simmered for a while. I actually made a shortened version of this sauce, which turned out extremely well, and is great to use if you don't have time to make your own stock and Espanole sauce.

Here's how I did it.

Steak:
Ribeye steaks (a sirloin or New York strip would work well here too)
Kosher salt
Freshly cracked black pepper
Olive oil

- Rub your steaks with olive oil, salt and black pepper. Season them pretty liberally, so you can get a nice crust on them. Put olive oil in a pan and set it to a high heat. Sear one side of the steak until you get a golden brown crust, flip it over and throw the pan in a 500 degree oven for a few minutes and cook to your desired doneness. You can put a small bit of butter on the steaks just before taking them out of the oven which will help them be more juicy, but it's optional. Remove the steak from the oven and let it rest for at least 5 minutes before cutting it.

Mushroom Demi-Glas:
Beef or veal stock
Red wine
Peppercorns
Tomato paste
Garlic cloves
Fresh Thyme
Fresh mushrooms
Kosher salt
Butter

- Combine everything except your butter and salt in a sauce pan and let it simmer for at least an hour. Since a traditional Demi-Glas is made by adding an Espanole sauce and this doesn't have that, adding just a bit of tomato paste will add some richness to your sauce that would otherwise be missing without the Espanole. Once the sauce has simmered for at least an hour, strain the liquid and add it back to the sauce pan. Let this continue to simmer until it has reduced by 1/2. Season it to taste, and add a bit of butter to finish the sauce. This will thicken the sauce a little bit more, and give it that glossy, smooth finish that a good Demi sauce should have. Serve it immediately.

Roasted garlic mashed potatoes:
Yukon potatoes
Roasted garlic
Heavy cream
Butter
Kosher salt
Black pepper

- Pretty simple. Whip the ingredients until it's smooth.

Green beans:
Fresh green beans
Minced garlic
Bacon
Olive oil
Kosher salt
Black pepper

- Trim the ends off the green beans and blanch them by boiling them and shocking them by throwing them in ice water after boiling them. In a sautéed pan, lightly coat the pan with olive oil and cook the bacon until it's crispy. Remove the bacon and leave the bacon fat in the pan. Obviously if there's too much fat left, drain a bit from the pan. Add on the green beans and sauté them a bit before adding in the garlic, so the garlic won't burn. Season with salt and pepper, and sauté for a few minutes. Stir in the bacon pieces just before serving for a little crunch.

This is actually one of my favorite dishes I have ever made, and the sauce tasted like something you worked on for hours on end. Although I prefer my steaks cooked a little less than the guests that ordered this plate, cooking your steaks like this will make them juicy almost every time. A few tickets later someone ordered theirs well done and it was still extremely juicy and flavorful.

I hope you all enjoy,

why did you decide to slice the steak beforehand?

Lime juice doesnt actually cook. It transforms the texture and the taste, but does not have the same chemical effect of cooking. (for exemple lemon will not kill e.coli, high temperature will.
Ceviche are still considered raw foods. I do not know this variety of shrimp though..

To me it all depends on the cut of meat that you're working with. For instance, if this had been a bone-in ribeye, I would have left it whole because the bone makes for a more dramatic presentation. It's really all personal preference though. Plus cutting this type of meat, I feel like gives you more options for plating. Presentation isn't my strongest attribute by any means right now, so unless the meat has the bone in it still, I prefer cutting the meat so I can have a few more options as far as plating goes.

Any suggestions are welcomed.

Looks and sounds absolutely delicious

Id also prefer to cut the steak myself as a guest, but it also looks pretty nice the way you presented it!

Really looking forward to some more Dishes by you

I had the night off, so I got some nice, thick cut, bone in pork chops from the store and decided to use up some stuff I had laying around. I brined these for a few hours and it made such a huge difference. I pan-seared the chops, then roasted them. I served them with roasted garlic mashed potatoes, spinach sauteed with garlic and shallot, roasted baby carrots, and a simple pan gravy. It was so good, and really easy!



Here's how I did it.

Brine for the pork chops:
Kosher salt
Peppercorns
Fresh Rosemary
Bay leaf
Cold water

- I use a 1/4 cup of salt to 4 cups of water for my brine. You can obviously adjust it however you want. But combine everything in a bowl and pour over the chops laying in a shallow pan. You can let these sit for as little as 30 minutes, but I let mine sit in the brine for a few hours. It really helps soften the meat, and make it extremely juicy.

Pork chops:
Thick cut pork chops (mine were cut 1")
Olive oil
Kosher salt
Fresh cracked black pepper
Butter
Fresh Rosemary

- Drizzle olive oil over the meat and season liberally with salt and pepper. Coat a pan with olive oil and put on high heat. Sear one side of the chops, then flip once golden brown. Put a little butter on each chop and put a whole stem of Rosemary in the oil, then place in a 400 degree oven to roast. Cook until the internal temperature of the meat is 150 degrees, and let it sit for 5 minutes.

Spinach:
Fresh spinach
Minced garlic
Minced shallot (or white onion)
Oive Oil
Kosher Salt
Fresh cracked black pepper

- Sweat your shallot and garlic in a sautee pan at a very low heat. This will help the garlic to "perfume" the oil, and give it a lot of flavor. Turn up the temperature and add in your spinach. Season to taste, and cook until the leaves are tender.

Roasted Carrots:
Baby carrots (or really any root vegetable you like)
Olive oil
Minced garlic
Kosher salt
Fresh Rosemary
- Combine everything in a bowl and roast on an oiled sheet pan at 400-450 degrees. You can do this with any root vegetable, and it tastes great.

Pan gravy:
Pan drippings from the pork
Butter
Pork stock (can use vegetable or beef stock)
Flour
Minced shallot
Kosher salt
Fresh Rosemary

- Stir in some flour with the leftover fat/oil from the pork a little at a time to make a roux. It should be a smooth consistency. Let this cook while stirring for about 5 minutes, or until you don't smell the flour anymore. While stirring with a wisk, slowly add in your pork stock until you have your desired consistency. As it cooks it will continue to thicken, so you may need to add more stock later on. Add in your minced shallots, and rosemary, then bring to a simmer. Once its at your desired consistency, season with salt and stir in a little butter to give it a smooth finish.

My wife and I really enjoyed this. I hope you all do as well!



Thanks!

Your doing it real nice. We did a pork chop in the wood fire oven. With sone dandelion greens and dirty farro.

awesome!

will try the pork the pork this weekend

was testing nvm

This post was edited by Ulfus on Aug 6 2014 06:04am

I made this as a quick, last minute appetizer tonight at the restaurant. This was my first time cooking with clams, but I think it turned out well. Our guests enjoyed it.
It's just clams in a broth of white wine, garlic, and charred jalapenos.



Here's how I did it.

Ingredients:
Fresh clams (We used littleneck clams)
Minced garlic
Grape seed oil (It has a neutral flavor, and some other restaurant in the casino ran off with our olive oil)
Charred jalapenos
Minced white onion
White wine
Kosher salt
Chopped cilantro

- Sautee your peppers, onions, and garlic. Be sure to rinse your clams thoroughly, and put them in the pan. Stir them around and add in a good splash of white wine. Place a cover over the pan and let the clams steam until they open up. Plate them up, pour the broth over them and sprinkle a little fresh cilantro. The broth is surprisingly light, has a good heat to it, and you can still taste the clams over everything.

I enjoyed making this dish, and I hope you guys enjoy it as well.



Sweet! Let me know how you liked it.