Christina Toomey - Monday, March 19, 2018
- Season meat with 1/4 tablespoon of Andy Roo's Cajun Fried Chicken Seasoning and 1/4 teaspoon of the pepper; set aside. In a shallow dish, mix flour with 1 teaspoon of the pepper & 1 teaspoon Andy Roo's Cajun Fried Chicken Seasoning.
Dredge each steak in flour. Dip in beaten egg, then dredge in flour again.
- Heat lard in a large, heavy skillet over medium-high heat. Fry steaks 3 to 4 minutes on each side, or until golden brown. Drain on paper towels.
- Pour off all but 2 tablespoons of the fat. Sprinkle 2 tablespoons of the dredging flour into oil. Cook over medium heat for 1 minute, scraping
up any browned bits from the bottom of skillet. Gradually whisk in milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened and
bubbly. Add 1/2 teaspoon Andy Roo's Cajun Fried Chicken Seasoning,
and 1/2 teaspoon pepper; gravy should be quite peppery.
Store Peppers - Saturday, March 17, 2018
- 1/2 pound Irish bacon, diced
- 2 large potatoes, peeled and cubed
- 1 (15 ounce) can diced tomatoes with juice
- 2 tablespoons Boyle’s Irish Scream Hot Sauce
- 1 cup chicken stock, or as needed
- Salt and black pepper to taste
- 2 cups thinly sliced dark green Savoy cabbage leaves
- Place bacon in a large, deep stockpot or saucepan. Cook over medium high heat until evenly brown. Drain off any excess fat.
- Stir in potatoes, tomatoes, Boyle’s Irish Scream Hot Sauce and enough chicken stock to cover. Season with salt and pepper. Bring to a boil, reduce heat and let simmer for 20 minutes, or until potatoes
- Stir in cabbage and allow the soup to simmer for a few minutes longer before serving.
Christina Toomey - Friday, March 16, 2018
- ½ lb dry Mafaldine pasta
- ½ lb chilled sliced cucumber, seeds removed
- 1/4 of an large onion
For The Sauce:
- In small a bowl, whisk together all sauce ingredients.
- Prepare the pasta according the instructions on package (for al dente) , rinse in cold water to cool and drain.
- Combine all ingredients in a bowl and serve.
Christina Toomey - Thursday, March 15, 2018
- 2 tablespoons canola oil, divided
- 3 tablespoons garlic, chopped
- 2 cups (150 g) mushrooms, thinly sliced
- ½ tablespoon kosher salt
- ½ tablespoon freshly ground black pepper
- 2 tablespoons Hotter Than El Duke's Cold Nose Brown Ale Chipotle Hot Sauce
- 2 lb (900 g) flank steak
- 4 oz (113 g) baby spinach, 1 package
- 9 slices provolone cheese
- Preheat oven to 350°F (177°C). Heat one tablespoon of the oil in a pan over medium-high heat. Combine the garlic, mushrooms, salt, pepper and Hotter Than El Duke's Cold Nose Brown Ale Chipotle Hot Sauce in
the pan and cook until almost all of the moisture has evaporated and the onions are caramelizing, 15–20 minutes. Remove from heat and set aside.
- Lay the flank steak on a cutting board. Add salt and pepper on both sides, to taste.
- Spoon the mushroom mixture on top, spreading it evenly across the steak. Sprinkle the spinach on top, followed by the slices of provolone. Press
down lightly to compress the spinach.
- Starting at the bottom of the flank steak, roll it up tightly, making sure the grain of the meat is running horizontally. Use six toothpicks to
secure the steak roll. Slice the steak roll into six equal rolls.
- Heat the remaining oil in a pan over high heat. Sear the steak rolls on one side for one to two minutes, then flip. Sear the second side for about
one minute, then bake for 10–15 minutes, until medium rare. Remove the toothpicks, then serve!