Bourbon & Espresso Marinated Filet of Beef
- Clean and trim all fat and silver skin of filet loin.
- Heat up 1 cup of bourbon to about 120 degree and add 3 cups of espresso. You don’t want the bourbon any hotter because it will release the bitterness from the espresso.
- Rehydrating the espresso takes about 2 hours.
- Once the espresso is done hydrating mix with room temperature butter. When espresso and butter are completely mixed rub the entire loin with butter mixture.
- Pre heat oven to 450 degrees.
- Put loin on roast rack and place in the oven and drop temperature to 300 degrees. Cook until 114 for medium rare. 10 degrees more for medium and so forth.
- Don’t cut for at least 20 minutes to let the meat rest so the juices don’t run out.
Four Cheese Au Gratin Potatoes
- 2 Tablespoons butter cut into cubes, more for brushing later in the recipe.
- 1 clove garlic sliced paper thin.
- 1/3 Cup mozzarella cheese
- 1/3 cup Asiago cheese
- 1/4 cup of Swiss cheese
- 1/3 cup grated parmesan
- 2 pounds russet potato peeled and slices 1/8”
- Salt and pepper to taste.
- 2 cups heavy whipping cream
- 1/4 teaspoon nutmeg
- 4 bay leaves
- Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Combine the mozzarella, asiago and raclette in a bowl.
- Heat the skillet over medium-high heat. Add half of the potatoes, spreading them out. Sprinkle with 3/4 teaspoon salt, half of the cut-up butter, half of the shredded cheese blend, and pepper to taste. Arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the cream over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes. Dot the potatoes with the remaining cut-up butter.
- Generously brush a shallow baking dish with butter; slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes in the skillet.)
- Sprinkle the potatoes with the parmesan and the remaining shredded cheese blend. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.
- 1 pound of asparagus
- 2 tablespoons of extra virgin olive oil
- Salt and pepper to taste
- Preheat grill for high heat.
- Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.
- Grill over high heat for 2 to 3 minutes, or to desired tenderness.
- 1 large Spanish onion very thin slices
- 1/2 teaspoon cayenne pepper
- 1 teaspoon of Smoke paprika
- 1 tablespoon of granulated garlic
- 2 tablespoons of Cajun seasoning
- 1 cup of all purpose flour
- Feel free to experiment with spices. If you like more kick, add some chili powder. There should be enough of it altogether to color the coated onions, at least 1-2 tsp of each.
- Put the sliced onions into a bowl and sprinkle with salt, separating into feathers. Leave for a few minutes so that they soften. In another bowl mix flour with the spices. Heat the oil to 350 degrees in a deep fat fryer or a pan large enough to contain your amount of onions.
- Toss the onions in the flour mix so that they are all well coated. When the oil is hot enough, fry them until dark brown and really crisp – you might have to do it in batches.
- 1/4 tablespoon chopped garlic
- 1 teaspoon soy sauce
- 2 tablespoon brown sugar
- 2 tablespoons bourbon
- 1/8 teaspoon ground black pepper
- 4oz Demi (buy a high quality brand off amazon)
- HEAT garlic, soy sauce, brown sugar, bourbon and black pepper in a small saucepan.
- Simmer for 2 minutes.
- STIR in Demi until blended.
Bourbon Espresso Martini
- 1.75oz Buffalo Trace Bourbon
- 1oz Borgetti Café liqueur
- .50oz Simple Syrup
- .50oz Buffalo Trace Bourbon Cream Liqueur
- Shake all ingredient hard and strain into Martini Glass
- Garnished with espresso beans