My friend Claudia and I went into New Brunswick
around 10:30am thinking that we would find a nice, cute,
quaint little place for breakfast/lunch or "brunch".
Little did we know, NOTHING opens up in New Brunswick
until 11:30ish. Unless you want starbucks or dunkin donuts
or a street deli for a meal. I just find it SO bizarre,
such a foodie town and no breakfast places to eat along the streets.
The CREPE restaurant we wanted to go to opened up at noon!
Crepes people, they usually are served for breakfast!
The good news today? I made a bangin' dinner for my family.
Steak Au Poive with summer veggies and yams with marshmellows.
Random menu, I know, but for the people who know me, I LOVE
coming up with recipes from what's leftover in my fridge and pantry.
Seriously, if you look through yours and find vegetables and items
about to go bad, you'd want to preserve them too!
My boyfriend and I were going to make Pork au Poive the other day but
gotta love the classic peppercorn steak with brandy cream sauce YUM!
Dredge with cracked peppercorns. Sear on medium heat on stovetop until golden brown on each side (this is the maillard reaction my friends, the good stuff!). Pop in the oven for about 5 minutes DO NOT OVERCOOK (it ruins the poor meat!). Remove steak to rest (don't ever serve meat right after it comes off of the heat, the juices need to seal in so that they don't run over the plate). Deglaze drippings with brandy, add some heavy cream and BON APPETITE!
For the Salad:
Small-Medium dice of Zucchini, Avocado, Cucumber, Watermelon
Grilled Corn
Lemon Juice and Salt
For the Candied Yams:
Slice Yams with Skin-on (Fiber my dear friends, you need this nutrition!)
Roast with Salt/Pepper/Olive Oil at 350F for about a half hour. Then, broil marshmellows ontop!!!
Good Eats =)
I've always wanted to learn how to make this! Question, when you dredge the steak in the peppercorns, do you dredge it dry? do the peppercorns just stick to the steak without falling off?
ReplyDeleteAlso, maillard reaction! Fun fact! Increasing the nucleophilicity of the amino groups is accomplished best in an alkaline environment! I know this because I failed at this on mcat practice today. cooking chemistry!