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sauvignon blanc

I Bet You Haven’t Had Steak Quite THIS Good–WOW!

22 August 2015
Grace
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beef, beef recipe, bourbon, Bourbon Cream Mushroom Sauce, bourbon whiskey, cream sauce, dinner, dry white wine, Duck Pond, Duck Pond Pinot Gris, Duck Pond wine, entree, French's, French's mustard, French's original yellow mustard, gourmet, home, home gourmet, home recipe, Kikkoman, Kikkoman soy sauce, Land O Lakes, Land O'Lakes, Land O'Lakes butter, Lea & Perrins, Lea & Perrins worcestershire, Lea & Perrins Worcestershire Sauce, Lea and Perrins, main course, Maker's Mark, Maker's Mark bourbon, marinade, marinated, marinated steak, Marinated Steak With Bourbon Cream Mushroom Sauce, marinating, marination, mushroom cream sauce, mushroom sauce, mustard, New York strip, New York strip steak, Pinot Grigio, Pompeian, Pompeian extra virgin olive oil, Pompeian olive oil, recipe, ribeye, ribeye steak, sauce, sauvignon blanc, soy, soy sauce, steak, steak recipe, steaks, strip steak, tender steak, unoaked Chardonnay, white wine, worcestershire, worcestershire sauce, yellow mustard

Boy, steaks are really out-of-this-world awesome, done this way!  This Marinated Steak With Bourbon Cream Mushroom Sauce combines two great recipes to produce a dish that is undeniably restaurant-grade gourmet.  And once you have given the marinade some time to work its magic, it doesn’t take very long to cook.

 

I love a good steak now and then (who doesn’t?), love my creamy sauces, and occasionally like a nip of that brown liquor called bourbon (it is awesome in mint juleps, by the way).  This deliciousness combined all three, and it had been a while since I had any juicy beef, so how could I possibly resist?  I have to say, I was already expecting something good and got something even better…so much YUM! It won’t be long ’til I make these again for my family!

 

Main recipe and photo courtesy of  Savory Spice Rack; marinade courtesy of LuuvBunny at Food.com.

 

GO TO NEXT PAGE FOR INGREDIENTS, DIRECTIONS, AND FURTHER COMMENTS

 

Quick tip: Marinade the stakes the night before for best results.

Wow Your Dinner Party With This East-Coast Classic

03 August 2015
Grace
1 Comment
appetizer, bread, chardonnay, classic, classic recipe, classic seafood, classic seafood recipe, crab cake, crab cake appetizer, crabcake, dijon, Dijon mustard, extra virgin olive oil, food, Grey Poupon, Grey Poupon Dijon mustard, Grey Poupon mustard, home recipe, Italian breadcrumbs, Lea & Perrins, Lea & Perrins worcestershire, Lea & Perrins Worcestershire Sauce, Lea and Perrins, Maryland crab cakes, Maryland crabcakes, Old Bay, Old Bay seasoning, olive oil, Pacifico, Pacifico beer, Pacifico Clara, Pepperidge Farm, Pepperidge Farm bread, Pompeian, Pompeian extra virgin olive oil, Progresso, Progresso Italian breadcrumbs, recipe, Robert Mondavi, sauvignon blanc, seafood, seafood recipe, white wine, worcestershire, worcestershire sauce, Zatarain seasoning, Zatarain's, Zatarain's seasoning

There is a time to be creative and a time to accept that the classic recipe is the best. In the case of Maryland crab cakes, it is the latter. This timeless seafood appetizer works great as a warm-up for a more elaborate seafood main course or as a delightful bite-sized contrast to something like grilled steak.

I grew up around seafood, and though the classic Maryland crab cake may owe its name to a location far removed from my childhood home, it is an appetizer cherished by most any community close to salt water. And yes, Maryland crab cakes have an addictive savory taste: In the right mood, I could gorge myself on them without no need for anything else other than a nice helping of beer or wine.

Perhaps the best thing about this appetizer, though, is the versatility that it offers your menu: Obviously, it goes well with a larger seafood course, but it also pairs nicely with something like a grilled steak.

 

Recipe developed by FineCooking

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

 

 

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