Tag Archive | "Steak"

Beer-mopped Rib-eye Steaks with Bacon, Onions and Garlic

Build your fire under only one side of the grill.

Use a dark beer to add an extra layer of flavor to this steak dish. And make sure you build your fire under only one side of the grill.

Beer-mopped Rib-eye Steaks with Bacon, Onions and Garlic

Beer mop:
12 ounces dark beer
2 tablespoons ancho chile powder
2 tablespoons paprika
1/4 cup brown sugar
2 chipotle chiles, canned in adobo
2 tablespoons adobo from canned chiles
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons red vinegar
1/2 cup peanut oil or extra-virgin olive oil

Bacon, onions and garlic:
1 large or 2 small white onions
4 cloves garlic
1 tablespoon extra-virgin olive oil
2 slices bacon
1/2 teaspoon salt
1/2 teaspoon black pepper
1 jalapeño, cut into very thin round slices
1/2 cup Italian parsley, stemmed, loosely packed

2 (16-ounce) rib-eye steaks
Extra-virgin olive oil, for garnish

For the beer mop: Pour the beer into a sauce pot. Bring to a boil and reduce to 1/2 cup. Remove from heat. Add the chile powder, paprika and brown sugar. Stir and transfer the mixture to a blender. Add the chipotle chiles with sauce, salt, pepper, red wine vinegar and oil. Purée until smooth.

For the bacon, onions and garlic: Peel the onions and cut into approximately 1/2-inch pieces. Peel the garlic and roughly chop. Cut the bacon into small pieces. In a broad skillet, heat the olive oil. Add the bacon and lightly sauté. Add the onions and garlic and sauté until lightly golden brown. Remove from heat.

Prepare a hot charcoal fire to one side of a grill. brush the steaks with the beer mop and grill over the charcoal fire. (For medium rare, about 6 to 8 minutes per side.) Baste occasionally to generate a caramelized and mahogany-colored look. Move the steaks to the side of the grill without charcoal and allow to rest.

To serve: Reheat the bacon, onion and garlic mixture until very hot. Add the jalapeño slices and parsley leaves. Slice the steaks on the bias into 1/4-inch slices. Arrange the slices on a platter and spoon the bacon, onion and garlic mixture over the steak. Drizzle with extra-virgin olive oil. Serve with roasted fingerling potatoes.

Makes 4 servings.

From Robert Del Grande, RDG/Bar Annie, Houston/Culinary Institute of America

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Fleming’s Observes Breast Cancer Awareness Month

The Stoli Bombshell

Fleming’s Prime Steakhouse at the Quarry, 255 E. Basse Road, is observing Breast Cancer Awareness Month throughout October.

One special is the cocktail, the Stoli Bombshell, which has only 99 calories. All proceeds from the sales of each Stoli Bombshell will benefit the Avon Breast Cancer Crusade.

The restaurant is also planning a wine dinner on Oct. 22 honoring women wine makers, including Cathy Corison of Corison Winery, Kristin Belair of Honig Winery and Janet Myers of Franciscan Estate. The menu will include butternut squash with Danish blue cheese fondue and rosemary-scented lamb chops with Parmesan risotto. The cost is $95 a person.

The restaurant chain is also sponsoring a Go Pink in NYC contest that includes a trip to New York. To register, click here.

For more information, call 210-824-9463.

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Show Off Your Grill Skill – Beringer’s Great Steak Challenge

Jamie and Bobby Deen, stars of the Food Network and sons of southern cooking queen Paula Deen

What is your secret for the perfect grilled steak?  It could be worth $15,000.

Your recipe can compete against other backyard grill masters in the regional contest for the Beringer Great Steak Challenge.  Ten finalists will be selected based on the following criteria: taste appeal (25 percent), wine pairing (25 percent), and simplicity (50 percent).

From 4 to 6 p.m. Aug. 14, these 10 contenders will show off their skills at the JW Marriott San Antonio.  The winner will receive a trip to Napa Valley to compete in the grand finale at Beringer Vineyards on Oct. 8.  Nine other cities from coast to coast are also hosting regional competitions.

In the finals, regular grills will not be used; instead the finalists will be cooking on the Carnivore, a Chevy truck that has been converted into what is being alled “the ultimate grilling machine.”  The Deen brothers will judge the competition with a grand prize of $15,000 and a special appearance on the Cooking Channel.  Jamie Deen says, “Bobby and I are looking for the ultimate gourmet griller who can bring the best out in a steak simply by making use of what they consider to be the tastiest ingredients and the right wine.”

The deadline for recipe submissions is June 30; for complete rules and to enter, go to the competition’s website:

JW Marriott San Antonio Hill Country Resort and Spa
23808 Resort Parkway
San Antonio, TX 78261
August 14, 4 – 6 p.m.

Photo: Mary Steinbacher Photography

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Steak au Poivre With Pink Peppercorns

This is an easy dish that “can win the heart of any carnivore,” writes Diane Brown, author of “The Seduction Cookbook.”

Steak au Poivre With Pink Peppercorns

2 (8-ounce) filet mignon or sirloin steaks
1 tablespoon unsalted butter
1 shallot, minced fine
1/4 cup dry sherry
1 tablespoon pink peppercorns
1/4 cup heavy cream
1 tablespoon coarsely ground black pepper
Pinch of kosher salt

Heat broiler. Season steaks with course black pepper and salt on both sides. Place under broiler and cook for about 3 minutes on each side for medium rare doneness.

[amazon-product]0595298842[/amazon-product]In a saucepan, melt butter until bubbling. Add minced shallots and cook until soft. Add sherry and pink peppercorns and reduce by half. Stir in cream, and simmer until sauce thickens.

Place steaks on serving dishes and top with the peppercorn sauce. Serve.

Makes 2 servings.

Adapted from “The Seduction Cookbook: Culinary Creations for Lovers” by Diane Brown

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Seduce Your Partner With a Super Supper

Recipe: Steak au Poivre With Pink Peppercorns

Are you planning an intimate dinner for two this Valentine’s Day? Then SavorSA has a few ideas for you.

We’ve assembled a menu that includes a number of aphrodisiacs to help you set the scene for some fun to continue after the meal.

Do aphrodisiacs work? There’s little in science to verify this, but the mind works in mysterious ways. You don’t need a degree to realize that people can react strongly to the swirl of aromas coming from a dish of pears poached in a syrup the mingles cardamon and honey in white wine.

People are also stimulated by the shapes of foods, which is why foods such as mushrooms, asparagus and, again, pears are considered in this category.

Long before Casanova, who reportedly ate 50 oysters a day to boost his libido, stars of the sea have been considered sources of potency. Think of Venus rising from the sea on her shell.

So, we suggest starting your meal with a crab cake or oysters on the half shell (make sure your fishmonger is reliable,  if you’re worried about the latter).

Steak by itself may not carry any aphrodisiacal  food, but it is a favorite. Dress it up with pink peppercorns in a sauce that’s guaranteed to make him or her swoon. Serve a mango-jícama salad on the side and your choice of vegetables.

For dessert, a poached pear earns points for its sensual texture as well as its aroma and visual appeal.

All of these dishes are easy to prepare, which is also a plus, because your mind is likely to be on other matters.

Enjoy your evening.

Recipe: Classic Crab Cakes

Recipe: Mango-Jícama Chopped Salad

Recipe: Poached Pears in Cardamon Syrup

Jansen, Svend wrote:

Hey John. Thanks for getting back to me. Hope all is well. I wanted to let you know about the Science Behind the Cocktail event coming to San Antonio in March. It's a very fun, entertaining event hosted at the McNay Art Museum. The press release is below. If you are interested in speaking to Tim Laird, our Chief Entertaining Officer and Steve Hughes, Master Blender/Spirits Scientist, I'd be glad to set that up for you. I have attached their bios along with an image of them. Or if you'd like to come out and do a story about the event and tour, I'd be glad to get you a few tickets. Just let me know. Look forward to hearing from you. -Svend

Thursday, February 11, 2010
Contact: Svend Jansen
(502) 774-7825

After-hours event at McNay Art Museum features hands-on demos, food and drink

Ever wonder if shaken or stirred is the best way to make a drink? Why bartenders always pour the alcohol in first and then the mixer? Does a garnish really influence the taste of your cocktail?

Mistology: The Science Behind the Cocktail, an after hours event hosted at McNay Art Museum, will explore the entertaining and educational side of cocktail creation.  The event, brought to you by Canadian Mist Whisky, begins at 6 p.m. with an interactive presentation from Canadian Mist's Chief Entertaining Officer (CEO) Tim Laird and Spirits Scientist Steve Hughes. 

Tim is the master at mixing cocktails while Steve, a member of Mist's Research and Development team, spends his day dissecting cocktails in a lab. Together, they will answer any and all of your bartending and science related questions. Not only the how, but also the why. 

After the presentation, attendees can apply what they learned with hands-on demos. If you prefer to kick back and let others do the work, there will be a bar staff on-site and plenty of appetizers to enjoy. The event is open to anyone 21 years of age and older with admission $8 per person for museum members and $10 per person for non-members. All proceeds will benefit McNay Art Museum.

Tim Laird - Chief Entertaining Officer (CEO) for Brown-Forman Corp., a global marketer and producer of wine and spirits, including Canadian Mist. Tim is known for his making entertaining easy and has appeared on hundreds of television and radio interviews across the U.S.

Steve Hughes - Spirits Scientist for Brown-Forman Corp. Steve has been behind the development of several of Brown-Forman's award winning whiskies, including Canadian Mist, a Gold-Medal winning whisky made in Collingwood, Ontario.

Thursday, March 11, 2010
6:00 p.m. - 8:00 p.m.

McNay Art Museum
6000 North New Braunfels
San Antonio, TX 78209

Tickets for the event are $8 for McNay Art Museum members and $10 for non-members. It is open to anyone 21 years of age and older.

Space is limited. RSVP by calling (210) 805-1763 or email 

For more information about the event, visit 

About Canadian Mist
Canadian Mist is an award-winning whisky distilled in Collingwood, Ontario with water from the pure Georgian Bay. Brown-Forman Corporation is a diversified producer and marketer of fine quality consumer products, including Jack Daniel's, Woodford Reserve, Canadian Mist, Southern Comfort, Old Forester, Early Times, Finlandia Vodka, Fetzer Wines and Korbel California Champagnes.

Enjoy Life. Drink Mist Responsibly.
Imported and Bottled by Brown-Forman Beverages, Canadian Whisky, A Blend, 40% Alc. by Volume, Louisville, KY
(c)2010 CANADIAN MIST is a registered trademark.

Svend Jansen
PR Manager - Woodford Reserve, Canadian Mist, Early Times & Old Forester
850 Dixie Highway
Louisville, KY 40210
Office, (502) 774-7825
Mobile, (502) 744-0462

-----Original Message-----
From: John Griffin []
Sent: Thursday, February 11, 2010 10:58 PM
To: Jansen, Svend
Subject: Good to hear from you

My e-mail is Looking forward to hearing what you're
bringing to San Antonio.

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LongHorn Ready to Charge into San Antonio Market

LongHorn Steakhouse will open its first Texas location on Monday with a store at 5803 N. Loop 1604 W.

Two others in the city will follow this spring and summer.

The chain, owned by Darden Restaurants, offers steaks as well as chicken, seafood and ribs in a full-service yet casual setting.

“We think LongHorn is a perfect fit for Texas,” said president Dave George at a preview party. “And we’re pleased to be launching it in San Antonio. It’s a great state, and we know Texas loves beef.”

The chain, which also operates Red Lobster and Olive Garden, has plans for up to 30 LongHorns across the state, including up to six in the San Antonio market, George said.

The second location, at I-35 and Zarzamora, will open in May, while a store at Loop 1604 and Culebra should open in July.

George attributed the success of steakhouse, which started 25 years ago in Atlanta, to the freshness of ingredients. “Our steaks are fresh, never frozen. Our salmon is fresh, never frozen,” he said. “High-quality, fresh ingredients are integral to our success.”

George also said the appeal was the development of special seasonings designed to complement the various cuts of meat. “We have found the perfect blend of flavors for the right cut of meat,” he said.

LongHorn will be open 11 a.m.-10 p.m. Sunday-Thursday and 11 a.m.-11 p.m. Friday-Saturday. For a copy of the menu, click here.

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Kids Get a Taste of Life in the Kitchen

Fernando Guevara of Roy Maas' Youth Alternatives learns the ins and outs of the restaurant business through a program at Ruth's Chris Steak House.

Fernando Guevara of Roy Maas' Youth Alternatives learns the ins and outs of the restaurant business through a program at Ruth's Chris Steak House.

Story and photos by Jenny Martinez
Special to SavorSA

There was more than cooking going on in the kitchen of Ruth’s Chris Steak House this summer.

Starting in July, former foster child and local Ruth’s Chris owner Lana Duke opened her restaurant’s kitchen doors to the kids of Roy Maas’ Youth Alternatives and offered some hands-on, real-world culinary training. This summer’s culinary program was the latest addition in Duke’s ongoing efforts to help the children of Roy Maas’ Youth Alternatives overcome obstacles and achieve their goals.

The children who showed an interest in the culinary arts were selected to train at the restaurant at 7720 Jones Maltsberger Road under the supervision of executive chef Chris Brooks, who is also a former resident of Roy Maas’ Youth Alternatives.

“I’m happy to give back,” said Brooks. “They (kids) are doing an awesome job!”

The participants went through an intensive 10-day training program where they learned the ins and outs of the restaurant business, including food handling and sanitation, food preparation, baking, short orders, meat preparation and front-of-house service.

“We wanted to basically show them what the day-to-day operation is like in a real kitchen. They are going through the same training process as a real Ruth’s Chris employee would go through,” he said.

Even though the trainees learned that working in a real restaurant is no easy task, they didn’t shy away from considering careers in the culinary field.

Chris Brooks, executive chef of the Ruth's Chris Steak House at 7720 Jones Maltsberger Road, helps teens in Roy Maas' Youth Alternatives learn about life in a professional kitchen.

Chris Brooks, executive chef of the Ruth's Chris Steak House at 7720 Jones Maltsberger Road, helps teens in Roy Maas' Youth Alternatives learn about life in a professional kitchen.

Participant Jose S.  expected the training to be a challenge but is still excited about pursuing a career in the restaurant industry.

“The kids were really excited about the opportunity,” said Rebecca Durand, senior program director of transitional services at Roy Maas’ Youth Alternatives. “Jose was going around telling everybody, ‘I’m going to get a job at Ruth’s Chris.’ I told him keep that positive attitude.”

It wasn’t all work and no play for the curious culinary students. Part of being a chef is making sure the food tastes good. So, it’s no wonder Joe E.  said that “getting to eat” was his favorite part of his training.

When their training was complete, the graduates sat down with Brooks and general manager Steve Clemens and were treated to a delicious meal for a job well done.

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Daily Dish: Watermark Grill to Open in Old Reggiano’s Space

The Watermark Grill Prime Seafood, Steaks & Cocktails will open this fall in the space once occupied by Reggiano’s, 18470 Stone Oak Parkway at Loop 1604.

The restaurant will feature largely American fare, as the name suggests, according to Michael Bazar, vice president of operations for Watermark, which also owns and operates Brasserie Pavil.

Scott Cohen, corporate executive chef for Watermark Hotel Co. Inc., will oversee the restaurant and is working on the menu. A website is also in the works and should be running in a few weeks, prior to the launch of the restaurant, Bazar says.

The restaurant will feature two private areas for parties in addition to the main dining room and bar.

The new restaurant will also operate the bakery that Reggiano’s had started, which supplies fresh bread to many restaurants in town, he says.

“We’re excited by the concept and the location,” Bazar says.

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Daily Dish: Bar Bites, Big Deals at Morton’s

Morton’s The Steakhouse, 849 W. Commerce St., has a number of low-priced Bar Bites specials at the bar during its Power Hours, 5-6:30 p.m. and 9 p.m.-close Monday-Friday.

For $5 apiece, you can order any of the following:

  • Mini Prime  Cheeseburger Trio – Morton’s  prime beef, topped with cheddar cheese, tomato slices, iceberg lettuce and  onion, and served on silver dollar rolls
  • Four petite filet mignon sandwiches
  • Chicken  Goujonettes – Crispy fried chicken strips served with mustard mayonnaise.
  • Jumbo Lump Crab,  Spinach and Artichoke Dip served with toasted bread croutons
  • Blue Cheese French Fries
  • Iceberg Wedge Bites
  • Three mini crab cakes

Oysters on the half shell cost $1.50 apiece while colossal shrimp are $2.50 apiece. Also, the prime sirloin burger and fries are available for $15 all evening long in the bar or the dining room.

Call (210)228-0700.

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Daily Dish: Summer Special at Fleming’s

Fleming’s Prime Steakhouse & Wine Bar in the Quarry, 255 E. Basse Road, is having a summer special: For $35.95, you can order a three-course dinner and a side dish.

The meal begins with a choice of spinach salad or chilled potato-leek soup, followed by a choice of pepper-crusted filet mignon, roasted sesame chicken or broiled sea scallops. The side dish choices include sautéed mushrooms or green beans with almonds. Dessert is caramelized banana creme brulée.

The special is available nightly through Sept. 22. Price does not include tax or tip. Click here for details.

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