Tag: drippystuff

• 

  DrippyStuff: PK’s Cheaters Diane Sauce

  My family sure does like its beef :).

  We are very lucky in Australia to have a great beef industry and also the climate to barbecue it year round. That mean lots of opportunity to experiment in the kitchen.

  Most days I look up recipes that make use of the plants I have in my kitchen garden and work backwards. So I am pleased to say that if like me you have never made Steak Diane before because it sounded complicated, we couldn’t have been more wrong.

  Notes:

  • adapted from http://www.cooks.com/recipe/qr0lk5fe/steak-diane.html
  • no mushrooms in this version but I might try using Enoki next time
  • I use porterhouse steaks a lot because it is very forgiving on the barbecue.

  You will be:

  1. Preparing the ingredients.
  2. Serving directly.

  You will need:

  • Ingredients:
    •  2 small shallots, thinly sliced
    • 1 tsp chives, finely diced
    • 2 tsp parsley, finely diced
    • 2 Tbsp salted butter
    • 1/8 cup dry sherry
    • 1/4 tsp table salt
    • 1/4 tsp garlic powder
    • 1/2 tsp lemon juice
    • 1/2 tsp Worcestershire sauce
    • ground black peppercorns to taste
  •  Equipment:
    • a long sharp knife
    • a chopping board
    • a whisk
    • a small frypan

  Preparing the ingredients

  1. Slice the 2 small shallots.
  2. Finely dice the 2 tsp of parsley and 1 tsp of chives.
  3. Gently melt the 2 Tbsp of butter in the saucepan.
  4. Add the shallots, parsley and chives and gently stir until the shallots soften.
  5. Add and mix the:
     • 1/4 tsp table salt
     • 1/4 tsp garlic powder
     • 1/2 tsp lemon juice
     • 1/2 tsp Worcestershire sauce
     • ground black peppercorns to taste
  6. Stir in the 1/8 cup dry sherry.

  Serving directly

  Cook your steak anyway you like it while you keep the sauce warm (I put some foil on the saucepan after taking it off the heat).

  Drizzle, chomp and then sigh :).

  Enjoy,

  PK

  Written by

  PK

  ·

  April 27, 2017

• 

  DrippyStuff: Creamy Aioli

  Last night we had my Baked Mashed Potato, Bacon and Cheese Balls again and I wanted to have something to dip them in. I did a quick Google and settled on this recipe.

  The result was amazing and got ticks of approval from my wife who is something of an expert when it comes to this particular sauce.

  Notes:

  • I found the original recipe a bit runny so I reduced the amount of water
  • You will be whisking slowly for around 10 minutes in my experience
  • You can make it taste different every time by mixing up the seasoning
  • Contains raw egg

  You will be:

  1. Whisking and whisking some more.
  2. Seasoning the sauce.

  You will need:

  • Ingredients:
    • 1 egg yolk
    • 1 tsp water
    • 1/4 tsp table salt
    • 1 garlic clove (very finely diced)
    • 1/2 cup olive oil
    • lemon juice to taste
    • ground sea salt or table salt to tast
    • ground black peppercorns to taste
  •  Equipment:
    • a long sharp knife
    • a chopping board
    • a whisk
    • a small metal mixing bowl

  Whisking and whisking some more

  1. Pop the egg yolk into the metal mixing bowl.
  2. Add the:
     • 1/4 tsp table salt.
     • 1 garlic clove (very finely diced).
     • 1 tsp water.
     • a tiny amount of the oil.
  3. Start whisking slowly and don’t stop as you very very very slowly add the rest of the 1/2 cup olive oil.
  4. Keep whisking until you get a smooth creamy consistency.

  Starting off:

  

  A bit of effort but oh so worth it:

  

  Seasoning the sauce

  I just used my salt and pepper grinders and a splash of lemon juice until I got the taste I liked. Remember that you will get less of a garlic wallop when combining it with food vs testing it by itself so don’t panic. Unless you love a lot of garlic power and in this case add more next time.

  

  Enjoy,

  PK

  Written by

  PK

  ·

  March 19, 2017

• 

  DrippyStuff: Chicken Baste #1

  This is the second in my posts on dry rubs and basting sauces for use when roasting meat, it works great regardless of whether you are using a BBQ or an oven. I used it recently on an oven roast chicken along with this dry rub as inspired by http://noblepig.com/.

  Again, I take my hat off to the people over at Noble Pig and our own Growchow, you are indeed doing amazing work :).

  You will need:

  • Ingredients:
    • 1/2 tsp ground rock salt
    • 1 Tbsp fresh lemon juice
    • 1/2 cup apple cider vinegar (this stuff is amazing)
    • 1 Tbsp garlic infused olive oil
    • 1/4 tsp tumeric powder
    • 1/4 tsp beetroot powder (for colour, I make my own here)
    • 2 drops of liquid smoke (mostly because a second drop fell in accidently, yum)
  •  Equipment:
    • a small bowl for the sauce
    • a fork for mixing
    • a basting brush

  Steps:

  1. Bring all the ingredients together.
  2. Get distracted by how amazing it looks and smells.
  3. Mix everything together.
  4. Baste your chicken.

  

  Enjoy,

  PK

  Written by

  PK

  ·

  January 31, 2017