Monster Bam Steaks Recipes

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MONSTER BAM STEAKS



Monster Bam Steaks image

Provided by Emeril Lagasse

Categories     main-dish

Yield 12 large steaks

Number Of Ingredients 33

2 cups Creole seasoning
2 cups vegetable oil
4 (14 to 15-ounce) bone-in Rib-eye steaks
4 (14 to 15-ounce) T-bone steaks
4 (14 to 15-ounce) Top sirloin steaks
2 cups Bearnaise sauce, recipe follows
2 cups Emeril's Worcestershire sauce, hot, recipe follows, or use store bought
2 cups Mushroom Demi-Glace, hot
2 tablespoons finely chopped shallots
3 tablespoons white vinegar
1 tablespoon chopped tarragon
3 tablespoons white wine
1 tablespoon water
3 egg yolks
1 cup unsalted butter, melted
Salt
Freshly ground black pepper
10 peppercorns, crushed
1 tablespoon finely chopped parsley leaves
2 tablespoons olive oil
4 jalapenos, with stems and seeds, chopped (3/4 cup)
6 cups coarsely chopped onions
2 tablespoons minced garlic
2 teaspoons freshly ground black pepper
4 cans (2 ounces each) anchovy fillets
1/2 teaspoon whole cloves
2 tablespoons salt
2 whole medium lemons, skin and pith removed
4 cups dark corn syrup
2 cups Steen's 100 percent Pure Cane Syrup
2 quarts distilled white vinegar
4 cups water
3/4 pound fresh horseradish, peeled and grated (about 3 cups)

Steps:

  • In a mixing bowl, combine the Creole seasoning and the oil. Mix well. Smear each steak with the rub. Allow the steaks to sit for at least 1 hour. Preheat the grill. Place the steaks on the grill and cook for 6 to 8 minutes on each side for medium rare. Remove from the grill and let rest for at least 5 minutes before serving. Serve the steaks with the sauce of your choice.
  • In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Add the egg yolks and whisk, over low heat, until frothy, about 3 to 4 minutes. In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside. Garnish with the parsley leaves.
  • Combine the oil, onions, and jalapenos in a large heavy stockpot over high heat. Saute for 2 to 3 minutes, or until slightly soft. Add the garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup, cane syrup, vinegar, water, and horseradish and bring to a boil. Reduce the heat and simmer, stirring occasionally, for about 6 hours, or until the mixture barely coats a wooden spoon. Strain. Spoon the hot mixture into 3 hot sterilized pint-size jars, filling to within 1/2 inch of the top. With a clean damp towel, wipe the rim and fit with a hot lid. Tightly screw on the metal ring. Process in a hot-water bath for 15 minutes. Using tongs, remove the jars, place on a towel, and let cool. Test the seals. Tighten the rings. Store in a cool, dark place. Let age for at least 2 weeks before using. Can be stored in the refrigerator in a covered jar or bottle indefinitely. Refrigerate after opening.

MONSTER COOKIE BARS



Monster Cookie Bars image

These rich cookie bars are savory and sweet packed with monsterly delicious peanut butter, oats, milk chocolate chips, and candy coated pieces!

Provided by Anonymous

Categories     Trusted Brands: Recipes and Tips     Land O'Lakes, Inc.

Time 40m

Yield 12

Number Of Ingredients 11

½ cup LAND O LAKES® Butter, softened
¾ cup packed brown sugar
1 egg
½ teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon sea salt
¼ cup creamy peanut butter
⅓ cup rolled oats
1 cup milk chocolate chips
½ cup candy-coated milk chocolate pieces (such as M&M's®)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 8x8-inch baking pan.
  • Cream together butter and brown sugar. Mix in egg and vanilla.
  • In a separate bowl, whisk flour, baking powder, and sea salt together. Gradually incorporate dry ingredients into the butter/sugar mixture. Mix thoroughly.
  • Stir in creamy peanut butter, oats, chocolate chips, and candy-coated chocolates. Spread mixture evenly in prepared baking pan.
  • Bake until set, 25 to 27 minutes. Allow to fully cool before cutting into bars.

Nutrition Facts : Calories 331.5 calories, Carbohydrate 40.7 g, Cholesterol 42.1 mg, Fat 17.6 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 9.4 g, Sodium 235.2 mg, Sugar 26.9 g

EASY BAKED HAM STEAKS



Easy Baked Ham Steaks image

Quick and easy ham for any day of the week. Goes great with scalloped potatoes or mac and cheese! Also great in slow cooker!

Provided by chrissy_592

Categories     Main Dish Recipes     Pork     Ham     Brown Sugar

Time 40m

Yield 2

Number Of Ingredients 5

1 cup water, or more as needed
3 tablespoons brown sugar
2 tablespoons Worcestershire sauce
5 whole cloves
2 slices ham steak

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix water, brown sugar, Worcestershire sauce, and cloves in a baking dish. Arrange ham steaks in baking dish, coating with sugar mixture. Add more water as needed to cover ham.
  • Bake in preheated oven until ham is tender, 35 to 45 minutes.

Nutrition Facts : Calories 201.9 calories, Carbohydrate 24.7 g, Cholesterol 38.3 mg, Fat 3.7 g, Fiber 0.8 g, Protein 16.8 g, SaturatedFat 1.2 g, Sodium 1261.2 mg, Sugar 21.5 g

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