Morton's Cajun Ribeye Steak

What was not to like about these juicy, spicy, succulent and did I mention juicy steaks?! The only thing I did differently was I didn't make their Cajun seasoning. But not because I didn't want to but because after I looked at the ingredients I didn't think it would be spicy enough and why make it when I already have one I like? I use Cajun's Choice Blackened Seasoning. It's perfectly seasoned seasoning, there is no need to add salt or extra cayenne pepper to make it spicier or tastier, but I'll rave about Cajun's choice later. Now, as I mentioned earlier the method for these steaks seemed unconventional but I closed my eyes and put my trust onto the Masters at Morton's and I wasn't disappointed and our family wasn't disappointed either.

Cajun Ribeye Steak
Courtesy Morton's Steak Bible
Serves 6

1 cup plus 2 tablespoons Morton's Cajun Seasonings or other Cajun Seasonings (I used Cajun's Choice Blackened Seasonings, see notes)
Six 16 oz aged ribeye steaks, each about 1 1/1 inches thick
4 3/4 cups flavorless oil, such as canola or safflower
6 tablespoons Au Jus (optional) *see notes*

1. Put the seasonings in a large, shallow glass or ceramic pan. Press each side of the steaks into the seasoning to cover completely. Remove the steaks and lightly pound each four to five times n both sides with a meat mallet or small, heavy skillet to soften but not flatten more than a little. Discard any remaining seasoning in pan.

2. Pour the oil into the pan and add the steaks one by one. They should be covered with oil; add more if necessary. Cover with plastic wrap and refrigerate for at least 8 hours and up to 24 hours. Alternatively, marinate steaks in a heavy duty resealable plastic bags.

3. When you are ready to cook the steaks, remove them from the oil and pat of excess oil with paper towels. The oil can flair on the grill or in the broiler. Set the steaks aside for 30 to 60 minutes at room temperature.

4. Prepare a charcoal or gas grill or preheat the broiler and position a rack 4 inches from the heating elements. The coals should be medium hot the charcoal grill. The burners should be on high for the gas grill.

5. If using a charcoal grill, grill for a bout 8 minutes. Turn, using tongs, and grill the other side for 8-9 minutes for medium rare, or until the desired degree of doneness. If using a gas grill, grill for about 8 minutes. Turn, using tongs, and grill the other side for 8-9 minutes for medium rare, or until the desired degree of doneness. If using the broiler, broil 4 inches from the heat source abut 8 minutes. Turn, using tongs, and broil the other side for about 8 minutes for medium-rare, or until desired degree of doneness.

6. To serve, spoon some Au Jus over the steaks if desired.

Note: It is very important that you pat the steaks down before grilling them because you will have flare ups. Also, I didn't use nearly as much of the Blackened Seasonings that it calls for, but I did use a lot. I didn't pour it in a container and pressed the steaks to it as it's written. Instead I sprinkled the steaks with the seasonings and I don't mean like I would sprinkle something with salt. I mean I doused them in seasoning.

Here is the recipe for the Au Jus
Makes about 1 generous cup

1 cup store-bought demi-glace
2 1/2 teaspoons commercial beef base
1 1/4 teaspoons commercial chicken base
1/2 teaspoon whole black peppercorns
1/8 teaspoon garlic powder
1/8 teaspoon dried thyme
1 bay leaf
Pinch of freshly ground white pepper

1. In a medium saucepan, combine 1 1/4 cups of water with the demi-glace, beef base, chicken base, peppercorns, garlic powder, thyme, bay leaf, and ground pepper. Whisk well. Bring to a boil over medium-high heat and cook at a boil, uncovered, whisking occasionally, for about 25 minutes, or until glossy and smooth.

2. Strain through a chinois or a fine mesh sieve into a metal bowl. Discard the solids. Let cool, then cover and refrigerate for at least 1 hour until chilled. Scrape any fat that has congealed on the surface. Use right away or transfer to a lidded container and refrigerate for up to 3 days.

Note: I did make the Au Jus but to be completely honest I didn't think it was worth it. I like an Au Jus that is more juicy, as in runny, than gravy-ish, do you know what I mean? And their Au Jus was the thickness of gravy. I went over and over it in my mind to see if I had done anything wrong but I didn't do anything wrong. I had followed the recipe to a T! In the end I'm glad I tried it but I don't think I would make it again. Because I didn't like the consistency of the Au Jus what I did end up doing was; I mixed a little bit of the Au Jus, I would say the equivalent of 2-3 tablespoons, with the juices that were released from the steaks after they had rested and it was awesome! The taste would not have been the same had I used one or the other exclusively but I didn't think it was worth the hassle, but that's just my opinion.

I couldn't find the Veal Demi-Glace at the regular grocery store. I finally found it at Bristol Farms. This is a specialty item which translates to; expensive item. Which is one of the reasons why I wouldn't make the Au Jus again. Also, the bases that Morton's recommends, or uses are, Superior Touch Better Than Bouillon. I was able to find that at the regular grocery store in the soup aisle.

Morton's Caesar Salad

As Morton's states in their cookbook what really makes this salad is their salad dressing and I couldn't agree more. Without it, all you have is Romaine and croutons -how special is that? The dressing was very good, you could definitely tell it was homemade. I made the croutons the morning of and the dressing two days prior to dinner.

Morton's Caesar Salad
Courtesy Morton's Steak Bible
Serves 6

2 slices firm, thick sliced white bread, crusts removed
2 tablespoons Clarified Butter, melted or olive oil
3 tablespoons grated Parmesan Cheese
1 teaspoon garlic powder
2 large Romaine lettuce, each weighing a generous 1 pound, washed and dried
1 cup plus 2 tablespoons Caesar Dressing, recipe follows

1. Preheat the oven to 375*F.

2. Cut each slice of bread into 16 to 20 cubes. Put the bread cubes in a bowl, drizzle with the butter, and toss to evenly coat. Spread the cubes in a single layer in a shallow baking pan. Bake for about 10 minutes, or until the croutons are golden brown. Shake the pan once or twice to encourage even browning.

3. Transfer the croutons to a medium mixing bowl. Sprinkle 1 tablespoon of the Parmesan and the garlic powder over the croutons. Gently toss. Set aside at room temperature.

4. Cut the lettuce into large bite size pieces and transfer to a large salad or mixing bowl. Toss with the Caesar Dressing. Sprinkle remaining Parmesan over the salad and add the croutons.

Caesar Dressing
Makes about 3 1/2 cups

3 large eggs
Two 2 ounces cans anchovies packed in oil, rinsed, patted dry, and diced
1 1/2 tablespoons Dijon mustard
1 tablespoon garlic powder
2 teaspoons anchovy paste
1 teaspoons freshly ground white pepper
1 1/2 cups flavorless vegetable oil such as canola or safflower
1/3 cup red wine vinegar
2 tablespoons fresh lemon juice
1/2 cup finely grated Parmesan Cheese

1. In the bowl of a food processor fitted with a metal blade, combine he eggs, anchovies, mustard, garlic powder, anchovy paste, and pepper. Process for about 2 minutes, or until thoroughly mixed.
2. With the motor running, slowly add the oil until emulsified and the consistency of thin mayonnaise. Add the vinegar and lemon juice. Mix until the dressing is well combined. With the motor still running, add the Parmesan. Scrape down the sides of the bowl then mix the dressing for 30 seconds.
3. Refrigerate the dressing for at least 1 hour, or until chilled. Use the dressing immediately or transfer to a covered storage container and refrigerate for up to 4 days.

Note: If you don't use day old bread for the croutons, you will have to bake them longer as the bread will have more moisture in it. Also, if you've never cooked with anchovies, as I hadn't, when you rinse them only remove the bones that will easily give otherwise you'll end up tearing your anchovy and ending up with shredded pieces.

Morton's Garlic Butter

To quote Morton's "Our garlic butter is a little more involved than some, but it's absolutely sublime." They couldn't be more right! At first I was like, do I really want to go through all the trouble? And I almost didn't, except it wouldn't truly be, "a night at Morton's" if I cut corners, if you know what I'm sayin'? But I'm so glad I did make it because it was sublime. Morton's suggests adding the butter to plain vegetables, potatoes and pasta and I couldn't agree more, it's that good!

Morton's Garlic Butter
Courtesy Morton's Steak Bible
Makes about 2 1/2 cups

2 tablespoons plus 1 teaspoon chopped garlic
2 tablespoons chopped peeled shallots
1/2 tablespoon rinsed, drained, and chopped anchovies (3 to 4 fillets)
1/2 bunch curly leaf parsley, stems removed and discarded, chopped (about 1 cup)
1 3/4 cups (3 1/2 sticks) unsalted butter, soften
1/2 tablespoon Pernod liqueur
2 teaspoons coarse salt
1 teaspoon freshly ground white pepper

1. Int he bowl of a food processor fitted with a metal blade, pulse the garlic, shallots, anchovies, and parsley until finely chopped.
2. In the bowl of electric mixer fitted with the paddle attachment and set on medium speed, beat the butter for 1 minute. Scrape the garlic mixture into the butter and beat for another minute or so until thoroughly mixed. Reduce the speed to low. Add the Pernod, salt, and pepper and beat to mix. Increase the speed to high and mix for 2 minutes, or until the butter is smooth, fluffy, and light. Scrape down the sides of the bowl with a rubber spatula. Mix the butter mixture for 2 more minutes at high speed.
3. use immediately or transfer to an airtight container. Refrigerate for up to 5 days, wrap well and freeze for up to 2 months.

Note: I didn't have any Pernod and didn't feel like buying it since all it really called for was 1/2 a tablespoon so I used a licorice liqueur I had on hand I believe it was Romana Sambuca it worked out fine. You couldn't taste it so I'm guessing it was added to balance off a different flavor in the recipe. Also, don't be put off by the anchovies (like I was) you cannot taste them and according to Morton's they are essential because you cannot attain the level of saltiness otherwise.

Boothbay Blueberry Sauce

This was so incredibly fabulous, it wasn't even funny! The thing I liked most was the mix of spices in it, it almost tasted like Christmas. We had this drizzled over cheesecake but I'm sure this would kick butt on waffles, pancakes and especially over vanilla bean ice cream.

The original recipe makes a ton of sauce, so this is the recipe cut down and a link to the original. I plan to make these at the end of blueberry season, which is pretty much upon us, and giving them away as Christmas gifts.

Boothbay Blueberry Sauce
Courtesy of House & Garden August 1962
Makes close to 2 cups.


1 1/4 teaspoons lemon juice
1 1/4 teaspoons grated orange rind
6 tablespoons fresh orange juice
1 1/4 cups sugar
1 1/2 cups blueberries
3/4 teaspoon cinnamon
a pinch of cloves

Stir the lemon juice, orange rind, orange juice and sugar in a large pot. Bring to a rolling boil. Add berries and bring to a full boil again. Add cinnamon, cloves and boil hard, stirring constantly, for 1 minute. Remove from heat and strain for a smoother sauce or don't strain it for a more rustic look. Cool and use at room temperature. If not using right away refrigerate after cooling.

*If using for waffles or pancakes you can probably just reheat in microwave.

Score one for the little guy...

ME! Like Batman and The Joker, like Xavier and Magnito, tempering eggs has been my arch nemesis since the beginning of time. And today I can proudly tell that chapter of my life to suck it! For today I have made LEMOM CURD!!! But that's not all, I've made lemon curd, successfully! -and tasty to boot!

When I read the review for this recipe a couple of people suggested adding an extra egg yolk and straining the lemon curd. Well a lot of people made it as written and loved it. So I made it as it was written with the only exception being to strain the curd once I took it off the stove top. The reviewers recommended straining it to remove the lumps but mine didn't have any lumps the only thing that stayed in the strainer was the lemon zest, which by the way wouldn't bother me if it was in the curd.

Any who, it's tasty and a must try. The thing is I did cook it in low heat not moderate low heat because I really, really didn't want to end up with scrambled eggs like I always do. So it took a lot longer to cook than the six minutes it estimates. It took almost 15 minutes or perhaps more, but it was worth it. I'd rather have spaghetti arm from stirring than scrambled eggs from hurrying. -you can quote me on that :)

Lemon Curd

Courtesy: Gourmet Magazine

Ingredients

1/2 cup fresh lemon juice

2 teaspoons finely grated fresh lemon zest

1/2 cup sugar

3 large eggs

3/4 stick (6 tablespoons) unsalted butter, cut into bits

Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.

Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour.

Cooks' note:
• Curd can be chilled up to 1 week.