Saturday, December 7, 2013
Even though this trendy shooter’s sandwich has been requested many times, I’ve resisted making one because I’ve always felt there were better handheld delivery systems for steak and mushroom ingestion. Like a panini for example, or maybe even a cheesy quesadilla; but pressed into a cold, hard wedge?
Then, I had an incredibly small epiphany. I ran across the origins of the shooter’s sandwich online, and realized I might have been missing the point. This wasn’t something you make for just any lunch; it was something you make to take on a foxhunt (or what you Americans call a “tailgate party”).
I can’t remember the last time I was on a foxhunt, but after giving this a try, I can see the advantages of this very filling, very flavorful, and very sturdy sandwich. But, as I stressed in the video, you really need a couple huge steaks to make this work. Even cooked slightly pass medium, this was okay, but another half-inch of tender, pink meat would have made the whole affair significantly better.
So, I guess if I were going on a long hike, or out for a relaxing day of shooting innocent foxes, I would consider making this again, but while I tucked in, I have to admit, I’d probably be dreaming about a steaming hot, steak and mushroom hoagie. Enjoy!
Ingredients for 8 Portions:
(Note: I didn’t measure anything, ‘cause it’s a sandwich, but these should be close enough.)
For the mustard sauce:
3 tbsp Dijon mustard
1 tbsp extra hot horseradish
1 tbsp mayo
For the mushrooms:
1 tbsp olive oil
1 tbsp butter, divided
1 1/2 pound button mushrooms
salt and pepper to taste
cayenne to taste
1/2 cup minced shallots
2 tbsp brandy or sherry
2 at least 16 to18-oz well-trimmed beef steaks (rib eye, NY strip, or top-sirloin are best choices, in that order). Seared in some vegetable oil.
salt and pepper to taste
3-4 oz fine pate, optional
1 round loaf of crusty bread
Wednesday, December 4, 2013
I don’t think I’ve ever been involved in a holiday cookies swap (apparently you need to have like-minded friends), but if I were, I’d bring these chocolate snowcap cookies. They just look so wintry, with their powdery-white tops, contrasted against those deep, dark cracks.
They’re so captivating, that I find myself daydreaming about tiny Christmas elves skiing down them when no one is looking. I really should see someone about that. Anyway, the point is, if you’re looking for a holiday cookie so seasonally appropriate it hurts, this is the one for you.
As I stated in the video, the only way to mess these up is to not use enough powdered sugar. The first batch I made looked like they had plenty, but that little bit I shook off before placing them on the pan made all the difference. You want to coat them, roll them, coat them again, and then, coat them again. You can’t put too much on.
Also, the batch I made after letting the dough sit overnight didn’t spread out as much, which I thought looked better, and much more mini mountain-like. As far as baking time goes, mine took about 12 minutes, but that depends on exactly how large you roll your dough balls.
To be safe, you should probably do five or six practice batches to get this time dialed in [wink]. Once you do, you’ll be rewarded with a classic Christmas cookie that tastes as good as it looks. I think I speak for tiny, imaginary elves everywhere, when I say we hope you give these a try soon. Enjoy!
Ingredients for about 2 dozen Chocolate Snowcap Cookies:
Recipe found here on Foodess.com
6 ounces dark chocolate, broken in small pieces, melted over hot water
3/4 cup AP flour
1/3 cup cocoa (I used Guittard’s Cocoa Rouge)
1 1/2 tsp baking powder
1/4 tsp fine salt
1/2 cup room temp butter
1 cup packed brown sugar
2 large eggs
1 cup powdered sugar, or as needed
*Bake at 350 degrees F. for about 12 minutes, depending on size
Tuesday, December 3, 2013
Today is the last day of my vacation, and I'm sorry, but I just couldn’t not post any longer. So, I wanted to say a quick hello, and thank everyone who sent along their well-wishes during the break. By the way, I loved seeing the pictures many of you posted on Twitter and Instagram of our Thanksgiving recipes!
Unfortunately, I didn’t get a chance to golf as I'd planned, but I did keep myself busy with a few fun projects around the house. One of those projects was definitely not an awesome and illegal pizza oven built from a pile of bricks found in the garden (not pictured here). Nope, that didn’t happen.
Anyway, I’ll have a brand new video recipe tomorrow, so be sure to stay tuned for that, and as always…I missed you!