Sarasotas Pork Oscar Recipes

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JESSICA'S STEAK OSCAR



Jessica's Steak Oscar image

This is a fabulous recipe that I tried in a steakhouse and re-created the recipe. It is very rich and absolutely divine!

Provided by Jessica E Wilson

Categories     Meat and Poultry Recipes     Beef     Steaks     Filet Mignon Recipes

Time 40m

Yield 2

Number Of Ingredients 8

2 (7 ounce) beef tenderloin steaks
salt and ground black pepper to taste
¼ cup butter
1 (6 ounce) can crab, drained
1 pound asparagus, tough ends snapped
1 packet dry Bearnaise sauce mix (such as Knorr®)
1 cup whole milk
½ cup butter

Steps:

  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Sprinkle the filets with salt and pepper.
  • In a small saucepan over low heat, melt 1/4 cup of butter; gently stir in the crab meat, and simmer while you broil the filets.
  • Broil the filets until they reach the desired stage of doneness; for medium (slightly pink in the center), broil 10 to 12 minutes on the first side and 6 minutes on the second side. Set the filets aside to rest.
  • Place a steamer insert into a skillet, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the asparagus, recover, and steam until just tender, 2 to 6 minutes depending on thickness.
  • Whisk Bearnaise sauce mix with milk in a saucepan. Add 1/2 cup of butter, and bring the sauce to a boil over medium heat, whisking constantly; reduce heat to a simmer, and whisk until sauce has thickened, about 1 minute.
  • To assemble, top each broiled filet with crab meat, then half the asparagus; spoon Bearnaise sauce to taste over the asparagus.

Nutrition Facts : Calories 1288.6 calories, Carbohydrate 21.8 g, Cholesterol 436.4 mg, Fat 97.4 g, Fiber 4.6 g, Protein 83.2 g, SaturatedFat 55 g, Sodium 1354.6 mg, Sugar 9.7 g

SEAFOOD OSCAR RECIPE - (3.9/5)



Seafood Oscar Recipe - (3.9/5) image

Provided by carvalhohm

Number Of Ingredients 9

4 (4 to 6 ounce each) frozen tilapia fish fillets
1 (8 ounce) bag frozen salad shrimp, slightly thawed and coarsely chopped
1/2 cup Italian breadcrumbs
1 teaspoon chopped fresh parsley
1/2 teaspoon garlic powder
3 tablespoons butter, melted
1 (7.5 ounce) box frozen asparagus spears
1 (0.9 ounce) packet Hollandaise sauce, prepared according to package directions
Paprika for sprinkling

Steps:

  • Preheat the oven to 350 degrees F. Coat a rimmed baking sheet with cooking spray. Place fish fillets on prepared baking sheet. In a medium bowl, combine shrimp, breadcrumbs, parsley, garlic powder, and butter, mix well. Top each fish fillet with an equal amount of shrimp mixture then asparagus. Drizzle half the Hollandaise sauce evenly over the asparagus and sprinkle with paprika. Bake for 20 to 25 minutes or until fish flakes easily with a fork. Heat remaining Hollandaise sauce on low until hot and serve over fish. Note: If tilapia is not your fish-of-choice, go ahead and substitute another white-flesh fish in this recipe. Even if it is, try another fish fillet next time for a variation on this simple and elegant meal.

PORK OSSO BUCO



Pork Osso Buco image

Pork shank isn't as rich as veal, but I like it better in osso buco. Still, if you want veal you can use it here too.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 3h20m

Yield 6

Number Of Ingredients 18

salt and freshly ground black pepper to taste
6 thick-cut pork shank sections, 2 to 3 inches thick
1 tablespoon olive oil
1 tablespoon butter
1 large yellow onion, diced
1 large carrot, diced
2 ribs celery, diced
1 teaspoon kosher salt
¼ cup tomato paste
2 tablespoons all-purpose flour
1 cup white wine
2 cups chicken broth
1 bay leaf
½ teaspoon dried thyme
½ teaspoon dried rosemary
⅛ teaspoon ground cloves
Chopped Italian parsley
Freshly grated lemon zest

Steps:

  • Salt and pepper both sides of pork shank sections.
  • Heat oil and butter in a heavy pot over high heat. Brown pork until it gets a nice sear, 3 or 4 minutes per side. Transfer pork to a plate; reduce heat to medium. Add onions, carrots, and celery to pot. Sprinkle with salt. Cook and stir until onions start to turn translucent. Add tomato paste; cook and stir until tomato paste starts to caramelize, about 2 minutes. Sprinkle in flour; stir for 2 minutes. Add white wine and raise heat to medium high.
  • When sauce comes to a simmer, cook until sauce reduces slightly. Add bay leaf, thyme, rosemary, and ground cloves. Add chicken stock and return to a simmer. Transfer pork back to pot along with any accumulated juices. Bring mixture to a very slow simmer. Cover and cook until fork tender, 3 to 3 1/2 hours.
  • Serve shanks with plenty of sauce, topped with freshly chopped parsley and a sprinkle of lemon zest.

Nutrition Facts : Calories 261.8 calories, Carbohydrate 9.7 g, Cholesterol 81.5 mg, Fat 8.4 g, Fiber 1.8 g, Protein 30.3 g, SaturatedFat 2.8 g, Sodium 1384.1 mg, Sugar 4.6 g

PORK SALTIMBOCCA



Pork Saltimbocca image

In Italy, 'saltimbocca' means 'jumps in the mouth.' This tender, juicy and delicious pork tenderloin is finished with a rich meaty sauce and will certainly please your palate.

Provided by Chef John

Time 2h35m

Yield 2

Number Of Ingredients 12

1 (1 1/4 pound) pork tenderloin
salt and freshly ground black pepper to taste
12 fresh sage leaves, or as needed
4 large, thin slices prosciutto
2 teaspoons all purpose flour for dusting
2 tablespoons olive oil
⅔ cup dry white wine
1 tablespoon butter
chopped pork trimmings (optional)
1 cup homemade or low-sodium chicken broth
½ cup water, or as needed
1 teaspoon unflavored gelatin

Steps:

  • Remove silvery membrane from surface of the tenderloin with a sharp knife. Reserve the trimmings. Trim off the small "head" pieces of the tenderloin where there is a natural separation; this is optional. Reserve.
  • Cut tenderloin in half crosswise to make 2 equal portions. Cut each half lengthwise in half to make 4 pieces. Transfer to a bowl; refrigerate while you start the sauce.
  • Chop the reserved trimmings very fine. Melt butter in a pot over medium-high heat until caramelized and nicely browned, 4 or 5 minutes. Stir in broth and gelatin. Stir in water. Cook and stir over medium or medium-low heat at a low simmer until liquid is reduced by half, about 1 1/2 hours. Add more water if it reduces too quickly.
  • Place pork sections between to pieces of plastic wrap. Pound to a thickness of about 1/4 to 1/8 inch thick. Remove top sheet of plastic wrap. Turn each piece over. Sprinkle generously with salt and pepper. Dust very lightly with about 2 teaspoons flour. Flip back over; sprinkle with black pepper only. Press 3 sage leaves onto surface of each piece of pork. Cover completely with prosciutto, cutting or tearing strips to fit. A bit of overlap is okay.
  • Place sheet of plastic wrap back over the pork and pound very lightly to make sure the prosciutto sticks to the pork. Transfer to a plate; cover with plastic wrap. Refrigerate until chilled, at least 30 minutes.
  • Strain pork broth into a bowl.
  • Place skillet over high heat; add olive oil. When olive oil is hot and shimmering, place pork pieces in the oil prosciutto side down. Cook about 3 minutes. Carefully turn pieces and cook another minute. Remove skillet from heat. Transfer pork to warm serving plates.
  • Blot excess oil from skillet with paper towels. Add wine and pork broth. Cook over high heat until mixture thickens and reduces by about half, 4 to 5 minutes.
  • Spoon hot sauce over pork sections.

Nutrition Facts : Calories 552.2 calories, Carbohydrate 5 g, Cholesterol 149.4 mg, Fat 29.7 g, Fiber 0.1 g, Protein 48.9 g, SaturatedFat 9.3 g, Sodium 486.9 mg, Sugar 1.2 g

SARASOTA'S PORK OSCAR



Sarasota's Pork Oscar image

This is decadent dinner for company with not too much work. I love Veal Oscar, and this is my simpler version. Veal can be expensive, but pork tenderloins and pork loins are relatively inexpensive these days. A rich dish of asparagus, crab and a very simple glaze and bernaise sauce makes this a wonderful dinner for a special occasion.

Provided by SarasotaCook

Categories     Pork

Time 1h5m

Yield 12 Pork Medallions, 4-6 serving(s)

Number Of Ingredients 29

1 1/4 lbs pork tenderloin (Cut the tenderloin into 1-1 1/2-inch thick rounds)
1 teaspoon dried thyme
1 teaspoon dried tarragon
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground black pepper
2 tablespoons olive oil
2 teaspoons lemon juice
1/3 cup flour
salt
pepper
1 tablespoon olive oil, to saute the pork
1/2 cup white wine
1/2 cup chicken broth
1 teaspoon butter
1 lb asparagus (ends trimmed and cut in 2-inch pieces on an angle)
2 (14 ounce) cans crabmeat (a mix of lump and claw, also, check your seafood counter, sometimes that have great deals)
1/4 cup butter
2 egg yolks
2 tablespoons heavy cream
1 teaspoon minced shallot
1 tablespoon white wine vinegar
1 1/2 teaspoons lemon juice
1/4 teaspoon dry mustard
1 teaspoon dried tarragon
1 teaspoon chopped fresh parsley
1 pinch cayenne (optional)
salt
pepper

Steps:

  • Pork and Marinade -- Mix all the ingredients in a large baggie and add the pork tenderloins. Close the bag and "squish" around to make sure they are well coated. Let them marinade 2-4 hours.
  • Saute Pork -- In a large baggie or you can use a pie plate or flat plate, add the flour, salt and pepper and dredge the pork in the flour mixture. Make sure to shake off any extra flour. In a large pan (I prefer a cast iron vs a non stick pan), add the olive oil and bring to medium / medium high heat. Then add the tenderloins and saute on each side until golden brown. They will only take 2-3 minutes per side and don't forget, they will continue to cook once removed. Transfer the medallions to a plate and cover to keep warm. They will need to rest a few minutes before you serve the dish.
  • Keep the burner on, just set the pan off to the side.
  • Asparagus and Crab -- As the pork is cooking, start your asparagus, it only takes a couple of minutes. I do this easy and make it right in the microwave, but you can steam it anyway you prefer. In a medium bowl, add the asparagus, 1 teaspoon of water and cover with saran wrap. Microwave for 1 minute, uncover, check to see if it is tender. If not, stir and cook for another 15 seconds at a time, until the asparagus is crisp tender. Remove from the microwave and press a piece of saran wrap right on top of the asparagus. Then add the crab right on top of the saran wrap, and then cover the entire bowl. This is an easy way to heat up the crab without cooking it. The heat from the asparagus will warm it up which is all you need.
  • Pork Glaze -- Since the pork is resting, return the pan to the burner on medium heat and add in the wine, scraping up all the bits. Then add in the chicken broth and turn to medium low and just let it simmer. It will slightly thicken and reduce. This is not a heavy rich gravy and it is just a light drizzle, so don't expect a lot of the sauce.
  • Bernaise -- Very easy. Add the butter to a small glass bowl and melt in the microwave on medium for 20-30 seconds until melted. Add in the eggs, shallot, vinegar, cream, lemon juice, tarragon, mustard, parsley, mustard, salt, pepper and cayenne if you want (optional). Return to the microwave, and cook 20-30 seconds at a time on medium-low stirring each time until thickened and smooth. It will take 3-4 times to get a rich perfect Bernaise. I know it isn't traditional, but sure is easy and works every time. But don't think that a higher temp will work, it will just scramble the eggs. A few times on medium heat is what works best.
  • Plating -- On each plate, drizzle a little of the glaze. Then top with a couple of the pork medallions. Top with the asparagus, crab and finish with the bernaise sauce.
  • It sounds like a lot, but break each step down. It really isn't hard at all. Serve with some oven roasted fingerling potatoes and a simple salad. Trust me your friends will be totally impressed. ENJOY!

Nutrition Facts : Calories 710, Fat 34.9, SaturatedFat 13.9, Cholesterol 312.2, Sodium 1969.5, Carbohydrate 16.6, Fiber 3.1, Sugar 2.1, Protein 75.4

STEAK OSCAR WITH KING CRAB, HOLLANDAISE SAUCE AND SAUTEED ASPARAGUS



Steak Oscar with King Crab, Hollandaise Sauce and Sauteed Asparagus image

Provided by Anne Burrell

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

Four 1.5-inch center-cut filet mignon steaks
Kosher salt
1 cup clarified unsalted butter
2 tablespoons white wine vinegar
6 black peppercorns, crushed
3 sprigs thyme
1 bay leaf
1 shallot, finely diced
2 large egg yolks
1/2 lemon, juiced
5 tablespoons extra-virgin olive oil
2 king crab legs, meat removed and diced into 1-inch pieces
1 bunch asparagus, tough ends trimmed
1/2 small bunch chives, thinly sliced

Steps:

  • Season the steaks liberally with salt and set aside to rest at room temperature for 20 minutes.
  • Melt the clarified butter in a small saucepan over low heat. To a small saute pan, add the white wine vinegar, black peppercorns, thyme, bay leaf, 1/3 of the shallots and 2 tablespoons water. Turn on the heat to medium and cook until the liquid has mostly reduced, about 5 minutes. Turn off the heat, then add 3 to 4 ice cubes and swirl the pan to fully melt the ice and cool down the mixture.
  • Bring a small pot of water to a boil. Strain the shallot mixture into a large, heatproof bowl. Add the egg yolks and lemon juice and whisk until the yolks are pale yellow and foamy. Set the bowl over the pot of boiling water to create a double boiler, making sure the bottom of the bowl is not touching the water. Reduce the heat to low. Whisk the eggs vigorously until frothy, fluffy and starting to thicken slightly. Very slowly, a drop at a time, add the clarified butter while continuing to whisk, until the sauce is thickened but still flows; it should coat the back of a spoon. If the bowl gets too hot or the eggs look like they're in danger of scrambling, immediately pull off the bowl from the heat and add an ice cube to cool it down, then return to the heat. Season to taste with salt. If the sauce gets too thick, you can add a little water to thin it out. Remove the bowl from the water but reserve the pot of water to blanch the asparagus later.
  • Heat a large saute pan over medium-high heat with 3 tablespoons of the olive oil until the oil shimmers. Add the steaks and sear, without touching the steak, until deep golden brown and crusty, 5 to 7 minutes. Flip, and then sear until the internal temperature reaches 135 degrees F for medium rare, another 5 minutes. Remove the steak and allow it to rest.
  • Discard most of the excess olive oil from the pan, then return to medium heat. Add another 1/3 of the shallots, salt to taste and a splash of water to deglaze the bottom of the pan. Add the crabmeat and toss in the pan until just warmed through, 1 to 2 minutes.
  • Season the reserved boiling water generously with salt. It should be as salty as the sea. Prepare an ice bath and season generously with salt. Add the asparagus to the boiling water and cook until bright green and tender but still slightly crisp, 2 to 3 minutes. Immediately plunge the asparagus into the ice bath and set aside.
  • Heat a medium saute pan and add the remaining 2 tablespoons olive oil and remaining shallots. Saute until translucent, 2 to 3 minutes. Add the asparagus and toss until warmed through. Season with salt to taste.
  • To serve, plate the steak and top with the crabmeat. Smother with the hollandaise sauce and garnish with chives. Serve alongside the asparagus.

STEAK OSCAR



Steak Oscar image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 18

3 egg yolks
Juice of 2 lemons
2 sticks butter, melted and slightly cooled
Dash of kosher salt
Cayenne pepper, as needed
1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon
Kosher salt and freshly ground black pepper
Four 2-inch-thick beef filet steaks (about 10 ounces each)
1 tablespoon butter
1 tablespoon olive oil
1 bunch medium-sized asparagus, ends trimmed if woody
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
2 tablespoons butter
8 ounces jumbo (16- to 20-count) shrimp, shelled and deveined
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Chopped fresh parsley, for garnish

Steps:

  • Preheat the oven to 450 degrees F.
  • For the tarragon hollandaise: Add the egg yolks to a blender or a food processor and blend. Add the lemon juice and blend for several seconds. With the blender on, slowly drizzle in the melted butter. Turn off the blender, add in a little salt and cayenne and whip it again until combined. Add the chopped tarragon and pulse. Set aside.
  • For the steak: Generously salt and pepper both sides of the steaks.
  • Heat an ovenproof skillet over medium-high heat. Add the butter and olive oil. When the butter melts, add the steaks to the skillet and sear on both sides until a really nice color, about 1 minute per side.
  • Place the skillet in the oven to finish cooking the steaks. Cook until medium rare, 4 to 5 minutes. Cover loosely in foil and allow to rest for 5 minutes.
  • For the roasted asparagus: Put the asparagus on a baking sheet, drizzle over the olive oil and sprinkle on some salt and pepper. Roast for 5 to 10 minutes.
  • For the shrimp: Melt the butter in a pan over medium-high heat. Add the shrimp and saute until pink and dark golden brown. Sprinkle on some salt and pepper. Set aside.
  • Place each filet steak on a plate and place three to four asparagus spears on top. Pile on some sauteed shrimp and drizzle on some hollandaise Sprinkle on the parsley and serve.

SARASOTA'S HICKORY ORANGE ROASTED PORK LOIN



Sarasota's Hickory Orange Roasted Pork Loin image

This is a easy put together dish. The oranges, onions and fennel roast on the bottom and the sweet smoky hickory bacon gets crispy on top and offers great flavor to the pork. I serve a orange butter on the side, which goes great with the pork as well as the caramelized onions and fennel. This dish is wonderful with a side of a nutty wild and white rice blend.

Provided by SarasotaCook

Categories     < 4 Hours

Time 1h15m

Yield 6-8 , 6-8 serving(s)

Number Of Ingredients 15

4 lbs pork loin
8 slices bacon (I prefer a hickory bacon, and depending on the size of your pork loin, you may need a few more slice)
2 medium onions, cut in half and sliced
1 large fennel bulb, cut in half core removed and sliced
1 large orange, cut in thick slices
1 cup orange marmalade
4 sprigs fresh thyme
1 teaspoon minced garlic
1 tablespoon olive oil
salt
pepper
1 cup butter
1 1/2 tablespoons fresh thyme (more or less according to your tastes)
2 tablespoons orange juice
1 teaspoon orange zest

Steps:

  • Butter -- I make this ahead and refrigerate. A day or so in advance is fine. In a small bowl, mix the semi-soft butter, thyme, orange juice and zest and mix well. I just serve this on the side which is great on both the pork or on the vegetables.
  • Don't worry if you don't use all the butter with this dish. Save it and use on roasted asparagus, green beans, fish, scallops, chicken, just about anything. It is wonderful.
  • Pork -- Season the pork well with salt & pepper and rub in the seasoning.
  • The Glue - Mix the marmalade and garlic together and brush over the pork.
  • Bacon - Top the pork with bacon slices horizontally tucking the ends under the loin. It will take between 8-12 slices depending on the size of your pork loin.
  • Roast -- In a foil lined roasting pan, add the pork, and again, make sure to tuck the bacon slices under.
  • Vegetables and Citrus -- In a large bowl, add the olive oil, salt, pepper, orange slices, onions and fennel. Toss well and add around the pork and top with the thyme sprigs.
  • Cook -- Start off in a 450 degree oven for about 15 minutes. Then reduce to 350 degrees, middle rack. It will take approximately 1-1/4 hours (again depending on the size) to roast. You want the bacon crispy and an internal temperature of 155 for me. Remove cover and let it rest, it will continue to cook. One time, my bacon was not quite as crisp as I liked it (I used a bit thicker cut of bacon), so I put in under the broiler for just a minute or two. To keep the vegetables warm, just keep them in the roasting pan, put back in the oven and turn the oven off. They will stay warm as your pork rests before slicing.
  • Serve -- Plate on a large platter, slice (the bacon will give you automatic guidelines for slicing) and then surround the pork with the roasted vegetables and fruit. And don't forget your Orange Thyme Butter which is great with this. Add some nutty rice and you have a fantastic meal.
  • NOTE: This can also be done with a tenderloin, but you will need to pan sear it before finishing in the oven as the cooking of the tenderloin is much less, and you want to make sure that your bacon is crisp and done.

Nutrition Facts : Calories 1245.8, Fat 89.1, SaturatedFat 39, Cholesterol 283.3, Sodium 650.2, Carbohydrate 46.9, Fiber 3.1, Sugar 36.9, Protein 65.4

SARASOTA'S PEACHY PORK STIR FRY



Sarasota's Peachy Pork Stir Fry image

This is an easy and quick stir fry with a peach and plum sauce. A few ingredients right from the grocery store, and a few vegetables to chop up; and a great dinner in about 20 minutes. I love this dish served with a light Chinese cabbage salad and simple sesame dressing.

Provided by SarasotaCook

Categories     Low Cholesterol

Time 20m

Yield 4-6 Plate Servings, 4-6 serving(s)

Number Of Ingredients 14

1 lb pork tenderloin, cut in thin slices and then in half to make half moons
2 -3 cups cooked rice, if you want, use boil in bags if that works best (I like brown, but basmati or jasmine would also work great too)
1 cup scallion, cut in 1-inch pieces on an angle (just for presentation)
1/2 green pepper, thin sliced
1/2 red pepper, thin sliced
1 medium onion, cut in quarters and thin sliced
1 1/2 cups peaches, you can also use frozen which work well, canned doesn't work (I prefer fresh (2-3 peaches)
1 tablespoon lemon juice
2 teaspoons garlic, minced
1 tablespoon peanut oil (vegetable or canola will work fine too)
2 tablespoons soy sauce
1/2 cup apple juice
2/3 cup chinese plum sauce
2 1/2 teaspoons cornstarch

Steps:

  • Prepare -- Get everything ready.Since this is a stir fry it goes quick. Start the rice; prepare all your vegetables and pork; thaw your peaches; and make your sauce.
  • Sauce -- Simply mix the soy, apple juice, plum sauce and corn starch together and set to the side.
  • Stir Fry -- In a hot wok (a large saute pan will work fine if you don't have a wok; or a "wok like" saute pan). Heat to medium high and add the oil. Remember NO olive oil, it has a lower smoking point, meaning the olive oil will burn. Add in the pork and saute just a minute or 2, it goes quick. Then add in the garlic, onion, peppers and cook 3-4 more minutes until the peppers and onion soften. Turn the heat to medium and add in the sauce and mix well. Then the peaches, lemon and scallions and mix to combine and cook just another minute until heated through.
  • Serve -- Serve the pork and peaches over the rice and enjoy! A simple quick stir fry.

Nutrition Facts : Calories 479.1, Fat 10.6, SaturatedFat 2.9, Cholesterol 74.8, Sodium 838.9, Carbohydrate 67.1, Fiber 3.3, Sugar 11.7, Protein 28.6

SARASOTA'S 7 SPICY, SWEET & TANGY GRILLING/BAKING SAUCES



Sarasota's 7 Spicy, Sweet & Tangy Grilling/Baking Sauces image

These are not exact recipes, but ideas and methods. I love sauces I can brush on when grilling, baking, pan searing, broiling etc. It is a basic method of approximately ... 1/2 each of two main sauces; 1 teaspoon of 2 or 3 different spices and usually 1 other seasoning or spice to compliment, salt and pepper. It varies per sauce, but they are so easy and usually are ingredients we have on hand. It is the easiest method and such a wonderful sauce and flavor to so many dishes. Just mix in a small measuring cup and brush on. These sauces are great on seafood such as shrimp, white fish or salmon; pork chops, loins and roasts; steak, kabobs, skirt, fillets, flank; and any kind of chicken. So below some of my favorite combinations. Now there are hundreds of variations and sometimes I will add a little vinegar, more herbs etc, but this is the basic method and my favorites which I enjoy. Again, feel free to add more spices, herbs or vinegar for a kick. These are meant to be an easy, quick sauce so don't worry if you have all the ingredients - use what you have. Have fun and experiment. Again, turn ordinary chicken breasts into chipolte and raspberry glazed grilled chicken over wild rice instead of a plain Italian marinated chicken breast. It is easy, not expensive and quick. No cooking, just mix and brush on. Have fun!!

Provided by SarasotaCook

Categories     < 15 Mins

Time 6m

Yield 1 1/2 cups, 8 serving(s)

Number Of Ingredients 41

3/4 cup red currant jelly
3/4 cup honey
1 teaspoon minced garlic
1 teaspoon ground ginger
1 teaspoon dried thyme
1 cup orange marmalade
1/2 cup honey
1 teaspoon lime juice
1 teaspoon fresh cilantro, fine chopped
1 teaspoon minced garlic
1/2 teaspoon red pepper flakes
3/4 cup raspberry preserves
3/4 cup honey
2 tablespoons minced garlic
1 teaspoon chipoltes in adobo sauce
1 shallot, grated
1 cup mango preserves (apricot could be used as a substitute)
1/2 cup honey
1 teaspoon ground ginger
1 tablespoon minced garlic
1 teaspoon fresh cilantro, chopped fine
1/8 teaspoon red pepper flakes
1/2 cup honey
1 cup apple butter
1/2 teaspoon allspice
1 teaspoon minced garlic
1/2 teaspoon minced fresh ginger
1 shallot, fine chopped
1 cup blackberry preserves
1/2 cup honey
2 teaspoons brandy
1 teaspoon minced garlic
1 teaspoon fresh thyme, fine chopped
1/2 cup apricot preserves
3/4 cup barbecue sauce (I like mesquite)
1 teaspoon chipotle chile in adobo
1 teaspoon minced garlic
1/2 teaspoon cumin
1 tablespoon Bourbon
salt (for all sauces)
pepper (for all sauces)

Steps:

  • Well -- Directions are simple. For each sauce, simply mix all the ingredients in a small measuring cup and then brush on the meats or seafood or poultry as they grill, roast, broil, bake or pan sear. Nothing more. A simple idea to make your dish a bit unique.
  • And remember, don't be afraid to add some extra flavors, or chopped nuts, or more spice, or more seasoning. But remember these are meant to be quick easy sauces for a quick dinner.
  • Give them a try and enjoy!

Nutrition Facts : Calories 1089, Fat 0.7, SaturatedFat 0.1, Sodium 279.4, Carbohydrate 280.7, Fiber 3.3, Sugar 236.1, Protein 2.3

SARASOTA'S FAVORITE STEAK



Sarasota's Favorite Steak image

This is nothing fancy or too special, but it is my favorite way to prepare steak. It is simple, easy, pantry or refrigerator ingredients and is always great. I prefer to marinate the steaks for at least 2-4 hours if possible, and make sure they come to room temperature before grilling. Also, using a good blend of whole peppercorns (or just black peppercorns, crushed rather than ground) really creates the great flavor along with fresh lime juice and unsalted butter. Don't skimp on this.

Provided by SarasotaCook

Categories     High Protein

Time 2h20m

Yield 4 Steaks, 4 serving(s)

Number Of Ingredients 14

4 steaks (fillet, t-bone, strip, skirt, porterhouse, ribeye, etc, use your favorite)
4 garlic cloves, minced (I use a garlic press to get the juice as well)
6 teaspoons peppercorns, crushed (not ground)
1 tablespoon olive oil
2 teaspoons kosher salt (sea or grey salt will work well too)
1/2 cup butter (I use unsalted)
1 teaspoon lime juice
1 teaspoon Worcestershire sauce
2 tablespoons Dijon mustard
1 large onion, cut in thick slices
1 teaspoon Worcestershire sauce
2 teaspoons olive oil
salt
pepper

Steps:

  • Peppercorns -- To crush them vs grinding. I simply add them to a baggie and then crush them with a meat mallet. You can also use a heavy pan or a rolling pin or even a hammer. I just prefer them crushed rather then ground for this recipe.
  • Butter -- Add the room temp butter in a small bowl with the lime juice, worcestershire sauce, and mustard and mix well. Refrigerate well before using. This makes a lot of butter sauce, so if you want you can cut the recipe in half. It really depends on your guests, some of my friends like more butter, so I always make extra.
  • Steaks -- I really love to marinate at least a 2-4 hours, but even a hour will work just fine. In a small cup, add the olive oil and press the garlic so you get all the juice and mix well. Brush or rub on the first side of each steak. Then rub in the peppercorns and salt well. flip the steaks and repeat the second side. Now, I prefer to transfer these to a small plate or dish and cover well with saran wrap and let them marinate. Make sure before you grill these you let them come to room temperature.
  • Grilling Steaks -- I won't go into grilling steaks, because you can pan saute and finish in the oven, or just saute. Gill inside or out, etc. Any way you prefer. After the steaks reach your preferred doneness. Make sure to cover them and let them rest.
  • Onions -- Brush each of the onion slices with a mix of the olive oil and worcestershire sauce; and then season well with salt and pepper. Grill the onion along side the steaks. They should take about 3-4 minutes per side.
  • Serve -- Top the steak with a spoon of the chilled flavored butter and a couple of onion slices on the side. Grilled corn with a lime chili butter is a great side along with a green salad topped with black beans, avocado and onions. ENJOY!

Nutrition Facts : Calories 469.1, Fat 35, SaturatedFat 17.7, Cholesterol 140, Sodium 1251.6, Carbohydrate 8.3, Fiber 2, Sugar 2, Protein 31.1

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