Toffee Mcgreevey Recipes

TOFFEE MCGREEVEY

Steps:

• Preheat oven to 350°F. In a shallow baking pan spread almonds in one layer and toast in middle of oven until pale golden and fragrant, about 10 minutes. Cool nuts and finely chop 1/2 cup.
• Lightly oil a 15 1/2 x 10 1/2 x 1-inch metal baking pan. Cut butter into 16 pieces and in a 2- to 3-quart heavy saucepan combine with sugar, corn syrup, and 2 tablespoons water. Bring mixture to a boil over moderately high heat, stirring until sugar is dissolved, and boil, stirring occasionally, until thermometer registers 290°F., about 7 minutes. Quickly stir in slivered almonds and immediately pour mixture into baking pan. With an offset or wooden spatula quickly spread toffee in an even layer as close to edges of pan as possible.
• Let mixture stand 1 minute (it will still be very hot) and sprinkle evenly with chocolate chips. Let chips melt and with spatula spread chocolate evenly over toffee. Sprinkle chopped nuts evenly over chocolate, gently pressing them into it. Chill toffee until chocolate is firm, at least 2 hours, and up to 2 weeks, covering tightly after 2 hours. Break toffee into bite-size pieces and keep chilled to prevent chocolate from melting.

TOFFEE BLONDIES

Steps:

• Preheat oven to 350 degrees. Line bottom and sides of an 8-inch square baking pan with aluminum foil, with a bit of an overhang on two sides. Set aside.
• In a mixing bowl, cream butter and sugar until smooth. Beat in eggs, vanilla, and salt. With mixer on low speed, add flour, and beat until combined. Stir in toffee bits by hand.
• Spread batter in prepared pan. Bake cake until golden and a toothpick inserted in center comes out clean, 30 to 35 minutes. Remove from oven; cool completely in pan.
• Grasping foil, lift cake from pan. Peel off foil. Using a serrated knife, cut into 16 squares. Store blondies in an airtight container at room temperature up to 5 days.

ENGLISH TOFFEE

Steps:

• Butter a 10x15 inch jellyroll pan.
• Melt butter in a heavy skillet over medium heat. Stir in sugar and water. Bring to a boil and add almonds. Cook, stirring constantly until nuts are toasted and the sugar is golden. Pour the mixture into the prepared pan; do not spread.
• Immediately sprinkle the chocolate chips on top. Let stand for a minute, then spread the chocolate over the top. Let cool completely, then break into pieces.

BEEF TENDERLOIN INJECTED WITH COGNAC BUTTER

Steps:

• In a small bowl, whisk together 1/2 cup melted butter, 1/4 cup cognac and 1 tbsp thyme. Continue whisking until well combined; set aside.
• Place tenderloin on a flat surface and pat dry with paper towels. Fill a Cajun injector with butter-and-cognac mixture and inject in several places. Cover with plastic wrap and store in the refrigerator for at least 2 hours.
• When meat is marinated, preheat grill to medium-high (about 400°F). Remove tenderloin from wrap and rub with olive oil and Smoked Salt Steak Rub, pressing firmly so that seasoning adheres well to the meat. Set aside at room temperature.
• Meanwhile, heat 1 tbsp butter in a sauté pan over medium-high.
• Add sliced shallots and cook for 3-4 minutes or until just tender.
• Add oyster mushrooms to pan and cook for 2-3 minutes more.
• Add 2 tbsp cognac, and with a spatula or wooden spoon deglaze by scraping up the browned bits from bottom of pan.
• Remove from heat and stir in remaining 2 tbsp butter and 2 tbsp thyme. Season mixture with salt and pepper to taste and set aside, keeping warm.
• Place tenderloin on grill and cook for 6-8 minutes, each side, for medium rare. Remove from grill and set aside for 3-5 minutes. If you like, you can inject the cooked tenderloin with some of the sauce from the mushrooms and shallots.
• Once the meat has rested, slice and serve topped with shallot-oyster mushroom mixture.