Sauteed Steak With A Green Peppercorn Sauce Served With Red Skinned Mashed Potatoes And Sauteed Asparagus Recipes

OVEN ROASTED RED POTATOES AND ASPARAGUS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic, rosemary, thyme, and 1/2 the kosher salt. Cover with aluminum foil.
• Bake 20 minutes in the preheated oven. Mix in the asparagus, remaining olive oil, and remaining salt. Cover, and continue cooking 15 minutes, or until the potatoes are tender. Increase oven temperature to 450 degrees F (230 degrees C). Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to serve.

CRISP SAUTéED RED POTATOES RECIPE

Steps:

• Heat a large skillet over medium heat and add 1 Tbsp butter and 2 Tbsp olive oil. Once butter is melted and hot, arrange potatoes in the skillet, cut-side-down in one layer. Cook uncovered and undisturbed 8-10 minutes or until golden brown crust forms on the bottoms.
• Turn potatoes then cover and cook another 5 minutes or until golden brown on the second side, you'll hear it spit and splatter under the lid; just be careful when you first lift of the lid as juices from the lid can dribble into the pan and splatter. Keep the wee ones away from the stove. In hind sight, a dutch oven with taller walls might have been a better choice to cook these.
• Turn the potatoes again, cover and cook another 5 minutes or until you can easily pierce potatoes with a knife. Remove from heat and sprinkle with salt & pepper (I used about 3/4 tsp salt and 1/8 tsp pepper), toss with 2 Tbsp chives. Sprinkle with more fresh chives just before serving and enjoy.

SAUTEED GREENS N' SHROOMS

Steps:

• Heat the olive oil, 3 turns of the pan, in large skillet over medium-high heat. Coarsely chop mushrooms and add to the pan, toss for 2 to 3 minutes then add the greens to wilt. Season with salt and pepper. Dress greens with lemon juice then toss with butter as it melts to form a sauce. Drizzle a little honey over the greens and serve.

SAUTEED POTATOES WITH CHORIZO

Steps:

• Heat the oil in a heavy large skillet over medium-high heat. Add the chorizo and cook, breaking up the clumps, until dry and crisp, about 10 minutes. Using a slotted spoon, transfer the chorizo to a paper lined plate to absorb any additional oil. Pour off all but 1 tablespoon of fat from the pan and heat the pan over medium-high heat. Add the onions and boiled potatoes and saute until brown, about 12 minutes. Stir in the cooked chorizo and season with just a little salt and pepper, to taste. Transfer to a serving bowl and serve.

CHICKEN AND MUSHROOM SAUTE

Steps:

• Season flour with salt and pepper. Dredge chicken in seasoned flour onto a sheet of wax paper. In a nonstick skillet, combine the vegetable oil and butter or margarine and heat over medium high heat until bubbly and hot. Add chicken and cook until lightly browned on both sides and cooked through, 3 to 4 minutes. Remove chicken and set aside.
• To the same skillet, add the mushrooms and saute for about 5 minutes. Combine the water, broth mix, cornstarch, parsley, garlic powder, salt and pepper and add to the skillet. Cook, stirring frequently, until liquid is thickened, 1 to 2 minutes.
• Return chicken to the skillet and cook until chicken is heated through, 1 to 2 minutes. Serve.

PAN SEARED SALMON I

Steps:

• Preheat a large heavy skillet over medium heat for 3 minutes.
• Coat salmon with olive oil. Place in skillet, and increase heat to high. Cook for 3 minutes. Sprinkle with capers, and salt and pepper. Turn salmon over, and cook for 5 minutes, or until browned. Salmon is done when it flakes easily with a fork.
• Transfer salmon to individual plates, and garnish with lemon slices.

SAUTEED CHERRY TOMATOES WITH GARLIC AND BASIL

Steps:

• Heat 1 Tb. olive oil in a 12-inch skillet over medium-high flame until it just starts to smoke. Add tomatoes, and season with salt and pepper. Saute, shaking pan frequently, until tomatoes soften and skins just begin to wrinkle, about 2 minutes. Stir in the garlic and continue to shake the pan until garlic is fragrant. Off heat, stir in the basil and remaining 1 Tb. olive oil, then serve.

POTATOES AND PEPPERS

Steps:

• Heat oil in a large frying pan over medium-high heat. Fry the potatoes for 5 minutes, then add the peppers and onions. Season with salt and pepper. Cook for at least 15 minutes, turning potatoes frequently, or until potatoes start to look mushy.

SAUTEED POTATOES WITH SMOKED SLAB BACON

Steps:

• Preheat the oven to 400 degrees F.
• Place the potatoes in the basket of a vegetable steamer. Steam until a sharp paring knife easily enters the flesh, 20 to 25 minutes. Transfer the potatoes to a bowl. When cool enough to handle, peel the potatoes and cut into 1/3-inch-thick slices.
• Heat the oil in a large skillet over medium-high heat. When it is hot, add the potatoes. Cook, tossing occasionally, until the potatoes are golden brown. Transfer to an ovenproof dish and bake for 20 to 30 minutes. This last step renders the potatoes crunchy on the outside and soft on the inside. A few minutes before the potatoes are ready, saute the bacon (or pancetta) over medium-high heat until golden. When the potatoes are ready, add the bacon, sprinkle with the chives and coarse salt; transfer to a serving dish or onto individual plates.

SAUTEED STEAK WITH A GREEN PEPPERCORN SAUCE SERVED WITH RED-SKINNED MASHED POTATOES AND SAUTEED ASPARAGUS

Steps:

• Sauteed Steak with a Green Peppercorn Sauce:
• Season the strip steaks with salt and pepper. Heat oil in a medium saucepan and saute the seasoned steaks until they are cooked to medium-well done, with a small strip of pink on the inside. Remove the strip steaks and set aside. Wipe away the excess oil from the pan.
• Over medium heat, sweat the minced shallots in the same saute pan until they become translucent. Add the red wine and reduce by 1/2. Add stock to the pan and reduce the mixture again by 1/2. Slowly add the green peppercorns and season lightly with salt and pepper. Continuously stir the sauce while adding in the heavy cream. Finish by adding butter to the sauce and reduce the temperature to low. Do not strain.
• Serve with Sauteed Asparagus and Red-skinned Mashed Potatoes.
• In a large pot, bring just enough water to cover the asparagus stalks, to a boil. Add the asparagus to the pot and cook for approximately 1 minute, just long enough to blanch the vegetables. Drain and set aside. In a saute pan, cook the sliced mushrooms in butter and season them with salt and pepper, to taste. Add the asparagus to the pan and saute until tender.
• In a large pot, bring just enough water to cover the potatoes to a rapid boil. Lightly add salt to the water. Add the potatoes, with the skin still intact, to the water and cook them until they are fork-tender. Drain the water from the pot, leaving only the potatoes. Add butter, milk, and salt and pepper to the boiled potatoes and mash all of the ingredients together. Add the smoked salmon and the scallions to the potatoes and stir them throughout the mixture. Finish the potatoes with chives.