Biscuits and Bacon

Beef Tenderloin with Caramelized Onion Balsamic Cream Sauce

Spicy Shrimp

Potato “Risotto”

Steak were seasoned simply and prepared on the stove top in a cast iron grill pan and finished in a 400° oven.

Sauce:

Thinly slice 1 sweet onion and cook over low heat with 2 Tablespoons of butter.  When onions are completely cooked and beginning to brown (which takes way longer than I think it should), add a pinch of kosher salt, a fair grind of black pepper, a splash of good Balsamic vinegar and a pint of heavy cream.  Allow to simmer and reduce for a few minutes.  Just before serving, add a handful of finely grated Parmesan cheese.

Potato “Risotto”

(Adapted from Epicurious)

2 Tablespoons butter

1 sweet onion (minced)

1 pound Yukon Gold potatoes (diced as small as you can!)

1 cup chicken stock

1/2 cup heavy cream

Kosher Salt, fresh black pepper and cayenne pepper to taste

Melt the butter in a sauce pan and cook onions until soft and translucent.  Add potatoes and seasoning and stir to combine.  Add chicken stock (1/2 a cup first and stir in.)  You want it just moist enough to cook, but not too soupy.  Cook 10 minutes.  Add cream and simmer another 10-20 minutes (take taste tastes to check for texture. )  You can add a bit of stock if it is too dry.

Spicy Shrimp:

Soak cleaned shrimp in brine of 1/2 Cup salt and 1/2 Cup sugar to each quart of water for 30 minutes.

Drain and discard brine.

In the now empty brine bowl, mix 1/2 Cup olive oil, 1/4 Cup Balsamic vinegar and salt, pepper, and cayenne pepper to taste (if you have any Tony Chachere Creole Seasoning on hand, just use it. )

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