Cooking Time

Since I haven't been keeping up on this 'wine' blog, I decided I might throw down a couple recipes I have been cooking up lately. I've been trying to eat healthier, making stuff from scratch and all that. Here are two little dishes I did the last two nights.

Ribeye Steak with bourbon cream sauce and mushrooms

Ribeye steak
salt & pepper
slice of minced onion
two cloves garlic
big splash of whiskey/bourbon
1/4 cup chicken stock
tablespoon of butter
big splash of cream
8 oz cremini mushrooms

Sear the steak in a cast iron skillet after rubbing with salt and pepper for about 3-4 minutes or until a crust has formed. Toss into a preheated oven at 350 degrees for about 5 minutes. When done, remove from pan. Now, add the miced onions to the pan and cook 'til soft. Add the splash of bourbon and watch out for flames! Cook it down then add the mushrooms. After a few minutes add the chicken stock and butter. Reduce to half then whisk in cream. Serve over steak with a baked potato. Yum!

Baconized green beans with onions

This side dish will steal the show. Bacon, green beans in a lovely sauce.

2 slices bacon
1/3 lb. fresh green beans
two cloves garlic
chicken stock
1 tablespoon butter
salt & pepper
two slices onion
big splash of white wine

cook the two pieces of bacon. remove and add the sliced onion and green beans. Cook for a few minutes or until onion starts to get a bit soft. Add two cloves of minced garlic, then shortly after add chicken stock (not too much, maybe 1/4 cup). Cook down then add white wine. Reduce a bit more, crumble cooked bacon and add to the mix. Throw in the tablespoon of butter and work into the sauce. Enjoy!