Tag Archives: heavy cream

Steak with Feta Cheese Sauce

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Submitted by unDOGMAtic
Servings: 6-8

Ingredients

1 New York strip steak 2″ thick (or 1lb steak) 2 oz. heavy whipping cream 35% fat
1/8 lb. feta cheese, crumbled non salty 2 garlic flower stalks, finely chopped
4 large basil leaves, chopped finely 1 plum tomato, diced
1 green onion, finely chopped salt & pepper to taste

Directions

  1. Let steak sit at room temperature while sauce is prepared.
  2. In a sauce pan or small fry pan, simmer cream over low heat with garlic flowers & basil until half volume is achieved. Stir in onion, simmer 30 seconds, add cheese, simmer 2 minutes while stirring with a wooden spoon to incorporate.
  3. Turn heat down to just before off, add tomato, salt & pepper, & stir every 2 minutes until served.
  4. Grill steak to desired doneness (4 minutes per side over charcoal for rare).
  5. Pour sauce over steak & your favorite vegetables.

Chef’s Note: Grilled half red peppers works nicely with steak.

Whitefish Manzana

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Submitted by Benji the Hunted
Serves 6

Ingredients

4 whitefish fillets, about 2 lb. (tilapia, grouper, etc.) 1 jar unsweetened applesauce
parmesan cheese fresh basil
Italian seasoned breadcrumbs extra virgin olive oil
flour 3 eggs
splash of milk or heavy cream

Directions

  1. Preheat oven to 350°F.
  2. Make an egg wash with the eggs & cream, whisk well with a pinch of salt. Rinse & pat dry the fillets.
  3. Dredge the fillets in the flour, dip in the eggs, & bread them.
  4. Heat the olive oil in a medium skillet over med-high heat, just before smoking, & sauté the breaded fillets quickly (2 at a time should fit in the pan). Brown the fillet on one side, then the other for just a second, then place on a baking sheet (second side down). No need to oil the pan, there should be plenty of residual oil left on the fish.
  5. Once all the fillets are in the pan, place the fresh basil leaves on top of the fillets lengthwise. 2-3 per fillet depending on size.
  6. With a small spoon, cover most of the fillets with the applesauce, leaving about ¼” edge. Then cover the applesauce with the parmesan cheese. The more the better if you love cheese.
  7. Bake in the oven for about 12-15 minutes, depending on your oven. You’ll know it’s done when it’s good & flaky – check it with a fork.

Chef’s Note: Hint on the dredge: use one hand for the flour & the other for the eggs – a dry hand, wet hand kind of thing. Mix up the two & your fingers quickly quadruple in size. I find sautéed spinach & garlic mashed potatoes complement the dish well.