Now we are talking old school New Orleans, French influenced Creole cuisine. Merchand de Vin sauce, which translates “Wine Merchant Sauce”, was made popular by the French wine merchants attempting to sell more of their wares by creating new marketing avenues. Well it worked because this sauce was just the ticket for the somewhat flavorless beef tournedos and was and still is a mainstay in the grand old Creole Palaces in the Big Easy.

Most versions of this recipe call for either the addition of demi-glace or glace de viande. Both are highly reduce, rich glazes that are traditional corner stones of French haute cuisine. Unfortunately they are very involved and difficult to make at home. You may be able to find demi-glace on-line or at Whole Foods Market but I use a beef base product. Admittedly it is not the same but it offers satisfactory results. You can also use canned beef stock with a bullion cube dissolved into it per 2 cups of stock.

INGREDIENTS:

For the steaks

• 2 (10 – 12 oz) beef tenderloins
• kosher salt
• fresh ground black pepper
• 2 tablespoons olive oil

For the sauce

• 3 tablespoons unsalted butter
• 2 tablespoons flour
• 1/2 cup minced onion
• 1/2 cup finely chopped fresh mushrooms
• 1 tomato, peeled, seeded and minced
• 1 clove garlic, minced
• 1 stalk celery, minced
• 2 bay leaves
• 2 tablespoons minced fresh parsley
• 1 teaspoon minced fresh thyme leaves
• 1 cup red wine (burgundy works well)
• 1 cup beef stock
• 1 tablespoon Better Then Bullion® beef base
• kosher salt
• fresh ground black pepper

PREPARATION:

1. Season the steaks liberally with salt and pepper. Set aside at room temperature.

2. In a saucepan over medium heat, melt the butter then add the flour and gently stir continuously to make a roux. When the roux is about the color of caramel, add the onion and mushroom and cook for a 2 – 3 minutes until the onion begins to wilt. Add the remaining ingredients and simmer on low heat for 45 minutes.

3. Preheat oven to 500°F. Heat the olive oil in a large iron skillet over medium high heat. Sear the steaks in the skillet to a nice color on both sides, turning only once. When they look seared and yummy, transfer the skillet to the preheated oven. Cook the steaks for 3 – 4 minutes for medium rare, 5 – 6 for medium and don’t even think about cooking them well done.

Serves 2

Heat Factor

There are a couple of ways I like to prepare these scrumpty steak sandwiches. One, by grilling the steak over very hot coals for that smoky charred but medium rare in the center meat. And another, by slightly chilling the steak prior to cooking and slicing it thinly on a bias then finishing by cooking the slices quickly over the stove. I prefer the grill method but either works well and since rain was in the immediate forecast yet again here in Florida, the latter was the method of choice.

INGREDIENTS:

For the steak and sandwiches

• 1 (12 oz) Sirloin or New York strip steak, trimmed of the fat
• 2 tablespoons olive oil
• kosher salt
• fresh ground black pepper
• 1 tablespoon crystallized garlic
• 1 onion, sliced thin
• 1 red bell pepper, sliced thin
• 1 clove garlic, minced
• fresh sandwich buns
• baby spinach leaves

For the chile mayo

• 1/2 cup light mayo
• 1 tablespoon Sambal Oelek chile sauce
• pinch of salt
• 1 tablespoon chopped fresh cilantro

For the roasted red pepper cream

• 2 large red bell peppers, stemmed and seeded and cut in half
• 1/2 cup sour cream
• pinch of salt
• fresh ground black pepper

PREPARATION:

For the roasted red pepper cream & chile mayo

1. OK let’s get the sauce done and out of the way. Preheat your oven to 450°F. Press down onto the red pepper halves over a cutting board or counter top to flatten them as best as you can. Place them on a baking sheet skin side up and roast them until the tops are charred but not completely burnt. Remove and place into a zip lock freezer bag and allow them to cool for about 30 minutes. Next peel the skin away from the meat of the peppers and discard. Put the roasted peppers and sour cream in a food processor and puree. Add salt and pepper to taste. To make the chile mayo simply mix the ingredients, adjusting the salt as necessary.

For the steak sandwiches

2. Slightly chill or freeze the steak just to the point were it is firm and easy to slice but not frozen through. Thinly slice the steak on a diagonal bias, against the grain of the meat. Season with salt, pepper and crystallized garlic and set aside. Heat the olive oil in a large skillet or pan over medium high heat. Add the sliced onions and red peppers and lower heat to medium. Add the garlic and sauté the mixture slowly until peppers are soft and the onions are caramelized. Remove to a platter and return heat to medium high. Add the steak meat to the pan and cook for about 2 – 3 minutes (stirring constantly) or just until the meat is cooked. Remove from heat and build your sandwiches but slathering on the sauces, one on each side of the bun, and adding the spinach, steak and onion and pepper mixture. What you get is a nice spicy, rustic, hearty tasting steak sandwich.

Serves 4

Heat Factor

Hey it’s June and you really should be grilling. I mean grill everything you can get your hands on because the season will be over before you know it. So since you are gonna get your grill on you will need a good barbeque sauce recipe. What? You already have one? Well here’s another. Presenting the infamous Crazy Barbara’s Barbeque Sauce recipe. Barbara was a close friend and co-worker to my mother several years back and she was nice enough to share this delicious recipe. Nothing overtly crazy about the sauce, just a good well balanced blend of sweet, sour and spicy. I recently asked moms why they called Barbara “Crazy Barbara” and she replied, “Because she was crazy.” Makes sense.

INGREDIENTS:

• 1 (12 oz) bottle dark ale
• 1 1/2 cups ketchup
• 1/2 cup dark brown sugar
• 1/4 cup red wine vinegar
• 1 teaspoon dried mustard
• 1 tablespoon red pepper flakes
• 1 teaspoon dried basil
• 1 tablespoon Creole mustard
• 1/2 teaspoon cayenne
• 2 tablespoons Worcestershire sauce

Mix everything in a saucepan and simmer for about 15 minutes.

Heat Factor

Easter, like most holidays, brings traditions that extend into the celebratory meal. While many people cherish those traditions and would never consider deviation, others may be ready to stir things up. So I thought I would offer a few ways to spice up the Easter ham this year with a few ideas and recipes. For the most part ham is ham and most hams are good so the focus here is on chutneys, sauces and glazes to offer a little something spicy and different. 

Chutneys and sauces are a great way to add flavorful spice to baked ham. Make three or more chutneys and or sauces and let your guests choose.

CUBANO MANGO CHUTNEY

INGREDIENTS

• 1 fresh mango, seed removed, peeled and chopped (about 1 cup)
• 1/4 cup peach preserves
• 1/4 cup finely chopped red onion
• 2 tablespoons fresh lime juice
• 1/2 Serrano pepper, seeded
• 1 teaspoon chopped fresh mint

PREPARATION:

In a saucepan, add all ingredients, except mint. Bring to a boil then reduce to simmer and cook until reduce by 1/2. Stir in mint. Serve warm or chilled with fully-cooked ham.

SWEET & SPICY APPLE CHUTNEY

INGREDIENTS:

• 2 cups rice wine vinegar
• 3/4 cup brown sugar
• 1/2 red bell pepper, seeded and diced
• 1 poblano, seeded and diced
• 2 jalapenos, seeded and diced
• 2 tablespoons minced red onion
• 3 green apples, peeled, cored and diced
• 2 tablespoons lemon juice

PREPARATION:

In large saucepan bring vinegar to a boil, stir in brown sugar to dissolve. Add all other ingredients except apples and lemon juice and boil for 8 minutes. Add the apples and simmer until apples are tender but retain their shape. Remove from heat, stir in lemon juice. Cover and refrigerate until serving. Serve at room temperature.

CRANBERRY JALAPENO CHUTNEY

INGREDIENTS:

• 1 12-oz. can whole-berry cranberry sauce
• 2 tablespoons finely chopped white onion
• 1 jalapeno, seeded and finely chopped
• 1 tablespoon lime juice
• 2 teaspoon sugar
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

PREPARATION:

In a medium bowl combine all ingredients and mix well. Serve at room temperature.

SPICY THAI PEANUT SAUCE

INGREDIENTS:

• 1/4 cup smooth peanut butter
• 1/4 cup coconut milk
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons honey
• 1 tablespoon fresh lime juice
• 1/2 teaspoon grated fresh ginger
• 1/2 teaspoon minced garlic
• 1/4 teaspoon crushed red pepper flakes

PREPARATION:

In a medium saucepan over medium heat, add all ingredients and stir. Cook until warm and well incorporated, about 3 – 5. Serve warm with baked ham.

HONEY MOJITO GLAZE

INGREDIENTS:

• 3/4 cup honey, slightly warmed in the microwave
• 1/4 cup mint leaves, chopped
• 1 tablespoon vegetable oil
• 1/3 cup dark rum
• 1/4 cup lime juice
• Salt to taste
• Mint leaves for garnish

PREPARATION:

In a food processor, add honey, mint, oil and rum and puree. Then whisk in lime juice and season with salt to taste. Simmer the mixture gently to thicken. Brush warm glaze over the ham during the last 30 to 40 minutes of the baking process.

PINEAPPLE HONEY ADOBO GLAZE

INGREDIENTS:

• 1 cup honey
• 1 10-ounce can crushed pineapple
• 1 chipotle chile in adobo, chopped
• 1 tablespoon adobo sauce (from can of chipotles—use more as needed)
• 1/4 teaspoon ground allspice
• 1/4 teaspoon fresh ginger, grated
• Salt to taste
• Pineapple rings for garnish

PREPARATION:

Place all ingredients, except salt, in a blender or food processor and purée until smooth. Add salt, and taste and additional chipotle and adobo sauce to taste if necessary. In a small saucepan over medium heat, simmer until lightly thickened. Brush the warmed glaze over ham during the last 30 to 40 minutes of baking.

SWEET & SPICY GLAZE

INGREDIENTS:

• 3/4 cup packed brown sugar
• 1/3 cup cider vinegar
• 1/4 cup golden raisins
• 1 can (8-3/4 ounces) sliced peaches in heavy syrup, drained, chopped and syrup reserved
• 1 tablespoon cornstarch
• 1/4 cup orange juice
• 1 can (8-1/4 ounces) crushed pineapple in syrup
• 1 tablespoon orange zest
• 1 clove garlic, minced
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon fresh ginger, grated

PREPARATION:

Combine brown sugar, vinegar, raisins and peach syrup in medium saucepan. Bring to a boil over high heat then reduce to a simmer and cook for 8 to 10 minutes. In small bowl, dissolve cornstarch in orange juice then add to brown sugar mixture. Add remaining ingredients and mix well. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat. Brush the warmed glaze over ham during the last 30 to 40 minutes of baking.

ANOTHER SPICY HAM GLAZE

INGREDIENTS:

• 1 cup pineapple juice
• 3/4 cup light brown sugar
• 2 teaspoons dry mustard
• 1/4 teaspoon ground cloves
• 1/8 teaspoon nutmeg
• 1/2 teaspoon ground ginger
• 3 teaspoons dark rum

PREPARATION:

Over medium heat, blend all ingredients except rum until sugar us dissolved. Add rum and stir. Simmer for about 5 more minutes. Brush the warmed glaze over ham during the last 30 to 40 minutes of baking process.

Hmm, let’s see. Jerk seasoning is undoubtedly Jamaican and fajitas, well they were born out of Tex-Mex cooking. Yep. Another attempt at what I call “Voodoo Fusion” from the Chili Cheese Fries Laboratories. You may or may not have noticed but I like to create mash up recipes. Primarily when I mash up I like to start with familiar recipes from what I call the “Voodoo” or “Gumbo” regions of the western hemisphere. Or specifically the Southern US, Mexico and the Caribbean in its broadest definition. This Jerk Fajita recipe as a good representation of Voodoo Fusion. Not that I am keenly original with this recipe as I understand that in Jamaica, fajitas are very popular and I am sure they are very jerky or should I say jerkish. Anyway, who doesn’t like fajitas? Right?

With all that said the focus here should be on the marinade. It is very close to authentic and is the same marinade recipe I use when cooking up a dozen Jamaican jerk chickens for an event. The recipe was given to me by one of my co-workers, who happens to be from the island, when I work in Miami. It works fantastic on chicken but does just as well on flank or skirt steak, as we are doing here. Just the smell of this wonderful marinade well send your senses reeling. Trow it on da grill mon and you swear you was in Jamaica mon.

INGREDIENTS:

For the marinade

• 1 yellow onion, chopped
• 1/2 cup green onions, chopped
• 2 teaspoons fresh thyme leaves
• 1 habanero, stemmed and chopped
• 1 tablespoon corn oil
• 1 tablespoon apple cider vinegar
• 3 tablespoons soy sauce
• 2 teaspoons brown sugar
• 1 teaspoon allspice
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground black pepper

For the fajitas

• 2 lbs skirt or flank steak (I use flank but skirt is better if you can find a 2+ pounder)
• 2 tablespoons Dry Jerk seasoning found here (or use your favorite store bought brand, but it won’t be as good)
• 1 large yellow onion, sliced
• 2 green bell peppers,seeded, deribbed and sliced
• 1 tablespoon corn oil
• 1 lime, halved
• 12 flour tortillas
• fresh salsa (I have a great recipe found here, but consider adding orange zest and orange juice and a habanero instead of jalapenos)

PREPARATION:

1. Put all the marinade ingredients into a food processor and pulse until blended and somewhat smooth. Place the steak, veggies and marinade mixture in a large resealable freezer bag and refrigerate for at least 4 hours but overnight would be even better.

2. Remove meat from fridge, sprinkle with 1 tablespoon of dry jerk seasoning and allow to come close to room temperature.  Wrap tortillas in foil and put them in a 300° oven until warmed. Preheat grill to highest heat. Place a cast iron skillet or Dutch oven on the grill grate. Once the skillet is hot, add the corn oil and the veggies and 1 teaspoon of the dry jerk seasoning and cook until tender. Meanwhile, about the time you put the vegetables on; begin grilling the steak for about 4 – 5 minutes per side for medium rare. Let the steak sit for about 10 minutes while you cook the veggies. Right before the veggies are done, slice the steak into strips, against the grain and on a bias. Add some of the steak strips to the veggie skillet and squeeze the lime halves over the mixture which will create the signature sizzle. Serve with your favorite fajita toppings which for me are simply a fresh salsa and maybe some mango habanero hot sauce, recipe found here.

Serves 4 – 6

Heat Factor

I love making homemade hot sauces because I can experiment to my hearts content. I take an “everything but the kitchen sink” approach by adding several ingredients to layer flavors. Sure I want my hot sauces to be hot but they also must have a complexity to make them interesting.

I came up with this recipe after making mango salsa, found here. I had a few habaneros that needed to be eaten or used before they spoiled. They are like gold and should not be wasted. The sauce came out pretty good with a nice initial sharp flavor of the citrus and cilantro follow buy a mellow savory essence of pimento and onion then an “oh my god” rush of heat from the habaneros.

This is the first recipe on my site that I have awarded a 4 heat factor rating but don’t worry, the burn subsides quickly. PASS THE MILK!

 Note: The label is Photoshop

INGREDIENTS: 

• 1 large ripe mango, peeled pitted and diced
• 4 – 8 habaneros, stemmed and seeded (how hot do you want it, I use 6)
• 1 yellow onion, chopped
• 1 clove garlic, chopped
• 1 Serrano pepper, seeded and chopped
• 1/2 red bell pepper, seeded, rib flesh removed and chopped
• 1 tablespoon chopped cilantro
• 1/4 cup fresh squeezed orange juice
• juice of 1 lime
• 1/4 Creole mustard
• 1 tablespoon salt

Put everything in a pot and cook over medium heat for about 10 – 15 minutes. Let cool. Transfer to a food processor and puree until it is as smooth as it will get. It will still be a little chunky and this will make about 2 bottles depending on the size bottles you use.

Heat Factor

I know it is still too darn cold for most of you to even think about firing up the grill, but I came up with this great BBQ sauce recipe the other day and wanted to share it. So if you are knee deep in snow, just bookmark this page for when you thaw out. It is a complex blend of sweet, salty and spice that works wonders on grilled chicken. If you can’t wait for warmer weather, just bake some chicken and apply.

Whenever I cook BBQ it reminds me of an old joke I once heard. My wife insists she doesn’t like BBQ but always seems to be impressed with the results when I bring it to the table. I think in her mind she believes she doesn’t like it but when she sees and smells it, her taste buds take over. Well the old joke goes like this. I met this guy one Sunday afternoon at church. He was telling me about himself and stated, I don’t cuss, I don’t smoke and I don’t drink. About then he reaches into his empty shirt pocket and says “Damn it, I left my cigarettes at the bar.” My point is my wife really does love BBQ sauce, well this recipe at least.

INGREDIENTS:

• 1 cup ketchup
• 1/2 cup fresh squeezed tangerine juice
• 2 chipotle peppers in adobo
• 2 tablespoons soy
• 1 cup honey
• 2 tablespoons dark brown sugar
• 2 tablespoons apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Liquid Smoke®
• 1 teaspoon Creole mustard
• 1 teaspoon chipotle chili powder
• 1 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground cloves (just a little pinch)
• fresh ground black pepper

Simply puree all ingredients in a food processor. Makes approximately 2 1/2 cups of BBQ sauce. Keep leftovers in the fridge.

Heat Factor 

This marinade slash basting mixture makes eating vegetables fun again! These veggies are a great side dish for just about any grilled meat or fish but go exceptionally well with beef. You could even use this sauce to marinate both beef and veggies for kabobs. Or just do as we did and simply grill up a veritable cornucopia of fresh vegetables and eat as the vegans do. Don’t worry, we will be tearing into some flesh again real soon. ;) 

INGREDIENTS:

• an assortment of sliced vegetable suitable for grilling (mixed peppers, egg plant, zucchini, squash, grape tomatoes, onions, asparagus, etc.)
• 1/4 cup soy sauce
• 1/2 cup balsamic vinegar
• 1 teaspoon dried thyme
• 2 teaspoons dried oregano
• 2 cloves garlic minced
• 2 tablespoons olive oil
• salt
• fresh ground black pepper

PREPARATION:

Mix all of the marinade ingredients in a bowl. Place sliced vegetables in large Ziploc bag(s) and add the marinade. Allow to sit at room temperature for 30 minutes. Reserve marinade. Preheat grill to medium high heat. Using a grill basket, grill veggies until tender, turning once. About 10 minutes. Baste with marinade once or twice during the grilling process.

Try soaking a few sprigs of fresh thyme in water for about 20 minutes and then lay them over the coals of the grill, or the heat grate if you have a gas grill, and allow them to smoke to add a nice aromatic effect to the veggies.

Heat Factor