Cayenne Cherry Chocolate Steak Sauce A1 Recipes

CAYENNE CHERRY CHOCOLATE STEAK SAUCE #A1

Steps:

• Heat grill. Grease with non stick spray.
• In double boiler add chocolate and melt on low heat. Stir until completely melted.
• Add mayo. Stir to combine.
• Add beer. Stir to combine.
• Add all other ingredients, except cherries. Stir and heat for approximately 3-5 minutes Sauce should be semi thick.
• Take 1/2 of the sauce and brush both sides of steak. Grill for 4-5 minutes on both sides. Let rest for 5 mins before slicing.
• Add chopped cherries to remaining sauce. Stir. Serve with sliced meat.

H. P. STEAK SAUCE

Steps:

• In a large pot, add water, white vinegar, tomato paste, corn syrup, orange juice concentrate, dates, molasses, apple juice, and tamarind pulp. Stir to blend. Over medium heat and covered, bring mixture to a boil. Reduce heat to a slow simmer and simmer covered for 15 - 20 minutes.
• Using a spice grinder, thoroughly grind onion powder, cloves, black peppercorns, cardamom, garlic powder, mustard seed, cayenne, salt, and cinnamon.
• After simmering in step #1, use an immersion Blender to purée mixture and reduce lumps. Add ground spice mixture to pot, stir to blend and simmer (covered) for another 30 - 45 minutes.
• Add cider vinegar to pot, stir to blend and return to a simmer. When pot has reached a simmer, remove from heat and strain hot mixture through a wire strainer into a clean pot. Keep liquid, discard pulp. Rinse original pot and restrain mixture back into original pot, return to heat and simmer until thick.
• Ladle hot sauce mixture into hot, prepared sealable bottles and seal. Allow to cool. Keeps indefinitely in cupboard, refrigerate after opening.

A.1. SLOW ROASTED SHREDDED STEAK WITH POLENTA #A1

Steps:

• Preheat oven to 275 degrees.
• In an oven-proof dutch oven, with a tight fitting lid, heat vegetable oil over medium-high heat. Season steak with 1 teaspoon salt and 1 teaspoon black pepper. Place in dutch oven and cook on all sides until browned, approximately 2 - 3 minutes per side.
• In a medium bowl, mix together the A.1., jam, 3/4 cup water, garlic, mustard, brown sugar, lemon zest and lemon juice. Pour over steak, cover, and place in preheated oven. Bake for 2 hours, until steak is fork tender. Remove steak to a large plate, cover with foil and let rest. Place the dutch oven with juices on stovetop over medium heat. Remove approximately 1/2 cup of juice to heat-proof bowl, whisk in the potato starch, pour back into dutch oven; stir to combine. Heat sauce until thickened, approximately 2 minutes; keep warm.
• Using two forks, shred the steak into bite-sized pieces; keep warm.
• Bring milk and remaining 1 1/2 cups water to boiling in a large saucepan over high heat. Add in the garlic powder, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper. Gradually stir in the polenta and cook, stirring constantly, for approximately 3 minutes until thickened. Stir in the parmesan cheese and butter.
• To serve, spoon polenta into a serving bowl, top with shredded steak and gravy and enjoy!

A1 CHICKEN THIGHS EN CROUTE ON A BED OF DIJON COOKED SPINACH #A1

Steps:

• Lay out 2 sheets of thawed puff pastry and divide each in half with a knife.
• In a small bowl mix 2 tablespoons of Dijon mustard and 2 tablespoons of A1 sauce and coat the 4 chicken thighs with this mixture.
• Place the chicken thighs on each of the pastry sheets and wrap each to completely cover, pinching the seams as you go.
• Place on a baking sheet lined with parchment paper seams side down and place in an oven preheated to 375 degrees for 35 minutes.
• While the chicken pockets are baking begin your spinach.
• Mix 2 tablespoons of A1 sauce and the other 2 tablespoons of Dijon mustard in a small bowl and place in a hot skillet along with the 6 cups of spinach minus a few leaves for garnish and cook while stirring frequently until dark and moist. 6 or 7 minutes.
• To plate lay down a bed of spinach and place your chicken pocket on top. Garnish with some uncooked spinach and use the other tablespoon of A1 in a squirt bottle to decorate the rim of the plates.

CHRIS' STEAK SAUCE ( A1 COPYCAT )

Steps:

• Bring to a boil for 2 minutes stirring. Remove from heat.
• Allow to cool to lukewarm.
• Put mixture in a blender till it is pureed. Pour in bottle.
• Cap tightly and refrigerate to use within 90 days.

STEAK SOUP #A1

Steps:

• In a 4-quart Dutch oven, cook beef, onion and celery over medium heat until meat is brown and vegetables are tender. Drain well; return to Dutch oven.
• Stir in half of the beef broth, undrained tomatoes, mixed vegetables, steak sauce, Worcestershire sauce, salt, and pepper. Bring to boiling; reduce heat. Add Pasta, cover and simmer 20 minutes.
• In a medium mixing bowl whisk together remaining beef broth and the flour. Stir into mixture in Dutch oven. Cook until thickened and bubbly. Cook and stir 1 minute more. Makes 6 main-dish servings.