Garlic Butter Steak Bites

Very yum! And so super-duper easy...dinner is ready very quickly! In the video, I mentioned the veggies side...but now that it's two years later, I'm not sure what recipe I used for those, my apologies 😖

Link to my YouTube of preparation: https://youtu.be/PDdwLQqLZKQ

Original recipe credit: https://www.foodandwine.com/recipes/garlic-butter-steak-bites

Recipe below contains my modifications.

Ingredients:

2 lbs. of steak, cut in 1" cubes (I used de-boned t-bone steak in the video, could use any other good grilling-type steak, I believe)

2 tsp. kosher salt, divided

1 tsp. coarse ground black pepper, divided

2 T. canola oil

5 medium garlic cloves, finely chopped

1/3 c. dry Vermouth

4 T. unsalted butter, cubed (you can just cut it in small chunks, no need to get perfect sized/shaped cubes)

2 tsp. Worcestershire sauce

~1 T. finely chopped fresh Italian parsley

Directions:

1. Sprinkle the steak all over with 1/2 T. of the kosher salt and 1/2 tsp. of the pepper. Note: in the video, I accidentally labeled it 1/2 tsp instead of 1/2 T. for the kosher salt, oops!

2. Heat a cast-iron skillet over medium-high heat. Add the canola oil to the skillet. Once it is shimmering, add half the steak pieces to the skillet, being careful to leave space around each piece. Let cook undisturbed for at least 1 minute, then turn steak and repeat on each side (cook to your liking on the done-ness).

3. Transfer steak to a bowl/plate, then repeat process for the remaining half of the steak pieces.

4. Reduce heat to medium, then add garlic to the skillet and cook, stirring constantly, for about 30 seconds.

5. Deglaze the plan with the dry Vermouth, scraping the browned bits as it cooks for about 1-2 minutes (it says for the sauce to be reduced to about 3 T.; I just guessed on when this was, did not measure).

6. Remove pan from heat. Stir in the butter until melted and creamy, then add the Worcestershire sauce and remaining 1/2 tsp. kosher salt and 1/2 tsp. pepper.

7. Return the steak bites to the pan, along with any accumulated juices, and stir to coat in the sauce.

8. Sprinkle all over with parsley and stir again. Serve and enjoy!

"Champagne" Shrimp Pasta

I put Champagne in quotes because I didn't make this with actual Champagne, just sparkling wine. But "Sparkling Wine Shrimp Pasta" doesn't have the same ring to it, n'est-ce pas? At any rate, this was very good, 9/10. Definitely needs to be generously seasoned with salt and/or perhaps use some chicken broth instead of all sparkling wine as the base for the sauce. I also would use at least 8 oz. of mushrooms, perhaps as much as 12. 

Update: this makes a lot of servings, so there were leftovers. And it was much better leftover! I added a little cream to bring back the sauce and it was great.

Link to my YouTube "making of the recipe" video: https://youtu.be/MwOh-OUvCfE

Original recipe credit: https://iamhomesteader.com/champagne-shrimp-pasta/

Recipe below contains my modifications.

Ingredients:

8 oz. (dry weight) angel hair pasta, cooked according to package directions; reserve 1 c. cooking water

1 T. olive oil

2 T. butter

8-12 oz. baby bella or button mushrooms, sliced

2 cloves garlic, minced

1/2 tsp. kosher salt

1/4 tsp. pepper

1 lb. medium shrimp, peeled, deveined, tails off

1 1/2 c. dry sparkling wine (white) *note: could sub 1/2 c. chicken broth and 1 c. wine*

3 chestnut-sized shallots, thinly sliced

1/2 c. quartered cherry tomatoes

1 c. heavy cream

1/4 c. freshly grated Parmesan cheese, plus extra for garnish/serving

2 T. chopped fresh parsley

salt & pepper, to taste

Directions:

1. Remember to reserve 1 c. of the pasta water when draining the cooked pasta.

2. In a large skillet over medium-high heat, heat the olive oil and melt butter with it.

3. Add the mushrooms to the skillet. Cook until tender, around 5-6 minutes, stirring occasionally.

4. Add the garlic, kosher salt, and pepper. Cook for 1 minute, stirring frequently.

5. Add the sparkling wine to the pan and bring to a simmer, then use a slotted spoon to transfer mushroom/garlic mixture to a bowl or plate and set aside.

6. Add the shrimp to the pan. Cook for 3-5 minutes, or until shrimp are cooked through. Use a slotted spoon to transfer the shrimp to same bowl with the mushroom mixture.

7. Add the shallots and tomatoes to the skillet. Cook until liquid has reduced to around 1/2 c. (about 8-10 min).

8. Stir in the heavy cream and Parmesan cheese. Bring to a simmer and keep it there for around 2 minutes. Begin adding small amounts of the reserved pasta water until sauce reaches desired thickness (I think I used around 1/3 c. total).

9. Return the mushroom/shrimp mixture to the pan and stir to combine. 

10. Stir in the parsley and season with salt and pepper, to taste. 

11. Combine sauce and cooked pasta until pasta is well coated. Serve with extra Parmesan and enjoy!

S'mores Bars

Where has this dessert been all my life?? So very yum!! 10+/10!

Link to original recipe: https://www.foodandwine.com/recipes/smores-bars-marshmallow-meringue

Recipe below contains my modifications.

Ingredients:

bottom layer--

3 c. finely crushed graham crackers

1 1/2 sticks (12 T.) unsalted butter, melted

2 T. light brown sugar (packed)

1/4 tsp. fine sea salt

middle layer--

1 stick cold, unsalted butter, cut in large pats

4 oz. unsweetened chocolate, broken into pieces

1 1/4 c. sugar

2 tsp. vanilla extract

1/4 tsp. fine sea salt

2 large eggs, room temperature

1/2 c. all-purpose flour

top layer--

3 large egg whites

3/4 c. sugar

1/2 tsp. vanilla extract

1/4 tsp. cream of tartar

Directions:

1. For the bottom layer: Heat oven to 350°F. Line a 9" square baking pan with aluminum foil, with overhang on at least 2 sides. 

2. In a medium bowl, mix all bottom layer ingredients together (graham crackers, melted butter, brown sugar, and sea salt) until well combined (it will be a crumbly texture). Press crumbs  into prepared baking pan in an even layer. Bake for 8-10 min, until lightly browned. Let cool completely.

3. For the middle layer: Heat oven to 350°F. In a double boiler, melt and stir together the butter and chocolate, until smooth and completely combined.

4. Remove top pan from the double boiler (to remove from heat). Whisk in the sugar, vanilla extract, and sea salt. Then whisk in the eggs until smooth, followed by the flour, stirring until just combined.

5. Pour the chocolate mixture and spread evenly over the cooled bottom layer. Bake for 25 minutes; edges will be set, middle will be slightly jiggly. Let cool completely.

6. For the top layer: Heat broiler (hi) with rack 8" from boiler. Broil for 1 min, just enough to brown the tips. (Alternatively, this could be done with a kitchen torch.)