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Party King Catering

The Barbeque Specialists

Recipe 0f the Month

September 2008

Porterhouse steaks with pan seared cherry tomatoes

This is a variation of a recipe I found in Gourmet magazine. The dish is absolutely gorgeous, and the fat and flavor of the steak balances nicely with the acidity of the tomatoes.Take care not to overcook the tomatoes—they should be in the hot pan just long enough to release some of their juices, which create a natural sauce for the steak.

• 3 tablespoons olive oil, divided
• 2 (1 1/2-inch-thick) porterhouse steaks (about 1 3/4 lb each)
• 4 teaspoons kosher salt
• 6 large garlic cloves, thinly sliced lengthwise
• 4 (1/2-pint) containers mixed cherry tomatoes
• 6 large thyme sprigs
• 1 1/2 cups coarsely torn basil leaves
• Preheat oven to 375°F with rack in middle.
• Heat 1 Tbs oil in a 12-inch heavy skillet (preferably cast-iron) over medium-high heat until it shimmers.
• Meanwhile, pat steaks dry and sprinkle liberally  with kosher salt and 1 1/2 tsp pepper.

Sear steaks 1 at a time, turning once, until well browned, about 10 minutes total per steak. Transfer steaks to    a shallow baking pan (do not clean skillet) and cook in oven until an instant-read thermometer inserted in center of steaks registers 120ºF for medium-rare, about 6 minutes. Transfer to a platter and let stand 15 minutes.

While steaks stand, pour off oil from skillet. Add remaining 2 Tbs oil and heat over medium-high heat until it shimmers, then saute garlic until golden, about 2 minutes. Transfer with a slotted spoon to a plate. Add tomatoes and thyme to hot oil (be careful; oil will spatter), then lightly season with salt and pepper and cook, covered, stirring occasionally, just until tomatoes begin to wilt, about 2 minutes. Stir in any meat juices from platter, then scatter basil over tomatoes and spoon over steaks.

 

August 2008

Smoked Bluefish spread

I make this appetizer out of smoked fresh Bluefish, but it works equally as well with any smoked Whitefish, or even canned Salmon with a few dashes of liquid smoke added in. It can be molded into a small bowl and turned over in the center of the serving tray for a nice presentation. Delicious!

Ingredients :

• ½ lb smoked Bluefish
• 1 (8oz) package Philadelphia cream cheese
• 2 tbs light cream
• 1 small red onion (minced)
• Few dashes hot sauce (to taste)

Method:

• Mix cream cheese and cream into food processor and blend until well blended & light
• Crumble in Bluefish and remaining ingredients
• Mix well
• Place into bowl and refrigerate
• Turn mold out onto serving plate
• Serve with assorted crackers.

 

 

July 2008

Striped Bass with creamed leeks

This is a variation of a Grouper recipe I picked up in Charleston, S C.  In this version, local Striped Bass works very well as will many other firm fleshed fish. It’s a guaranteed hit!

Ingredients for the creamed leeks:

• 3 large leeks
• 6 oz sliced onion
• cooking oil
• 2-3 large g garlic cloves minced
• 2 tbs flour
• 2 cups chicken stock
• 2 Tbs fresh lemon juice
• Salt & fresh Black pepper

Method:

• Cut leeks , discarding dark Green part and wash thoroughly in cold water
• Heat oil in heavy skillet over med. Heat, add leeks and onions and saute for about 15 minutes or until tender.
• Add garlic and cook for anther 2 minutes.
• Add flour, stir and cook for another 2 minutes.
• Stir in stock in a steady stream and cook until mixture thickens.
• Stir in lemon juice and season to taste with salt & pepper.
• Keep warm

Ingredients for Striped Bass:

• 3T salted butter
• Peanut oil
• Striped Bass filets (cut into serving portions if filets are large)

Method :

• Preheat oven to 350 degrees
• Heat butter and oil in an oven proof saute pan large enough to hold fish in one  layer
• Season filets liberally with salt & pepper
• Place filets in saute pan and cook for about 3-4 minutes
• Carefully turn with spatula
• Place saute  pan in oven and cook for another 3-4 minutes or until fish is done (firm to the touch)
• Spoon some of the creamed leek mixture into the center of each serving plate
• Top with Striped Bass filet & serve