Recent Recipes: Bunco Snack Recipes Chocolate Praline Pecan Cake

Free Cooking Demonstration at Albertsons
3312 Preston Road, Plano

Friday, April 07 – 3:00 – 6:00pm ‘come & go’

Chef Shelley Merner Demonstrates How to Steaks with Cabernet Blue Cheese Sauce

In celebration of American Chocolate Week, Chef Shelley will be demonstrating how to make a Chocolate Praline Pecan Cake at the Frisco Chamber of Commerce on Thursday, March 23, after the chamber’s “Get on Track” networking” event, attended by many of the leaders in the Frisco business community. The demonstration will begin at 9:30 a.m. and free samples will be given away afterwards. The Frisco Chamber is located at 6843 Main Street in Frisco.

For more information, call 214-618-6186. If you can’t make it, here’s the recipe. Bon Appetit!

BLACKENED STEAK
with Cabernet Blue Cheese Sauce and Sautéed Vegetables

serves 2

For the steak
2 T-bone steaks
1 T olive oil
½ t – or to taste, your favorite blackened seasoning
         or salt and pepper
3 T crumbled blue cheese
¼ c your favorite Cabernet Sauvignon wine
           Salt and pepper, to taste

For the vegetables
1 Medium fresh broccoli crown, florets only.  Reserve stems for another use.
1 Small-medium yellow onion, cut into 1/2-inch size pieces
½ Red bell pepper, cut into 1/2-inch size pieces
1 T olive oil
           Salt and pepper, to taste

As with any recipe, you can increase or decrease ingredients or cook time to suit your own tastes.

1. Rub some olive oil lightly all over the steaks and then season the steaks to your liking.
2. Heat a large skillet over medium-high heat for 1 minute, add 1 tablespoon olive oil, swirl to coat, and sear the steaks for 1 minute per side.  Turn the heat to medium-low and continue to cook, turning every minute, until done almost to your liking – they’ll continue to cook after adding the wine.
3. Turn heat back to medium-high, remove the pan from the heat, and add the wine and blue cheese.  Wait until the wine has stopped steaming and return the pan to heat.   Simmer until most of the liquid evaporates, turning once or twice to coat well.  Taste sauce and adjust seasonings if needed, then remove steaks to a plate, spoon sauce over, and cover to keep warm.  
4. Meanwhile, wipe out the skillet with a paper towel or use a clean skillet.  Heat skillet over medium heat, add olive oil, and swirl to coat. 
5. Add the vegetables and sauté until they are cooked crisp-tender (or to your liking), about 5 minutes.  Season with salt and pepper.
6. Place steaks on serving plates, spoon vegetables onto plates and serve.  Accompany with the remaining red wine.